tentacles Posted February 6, 2008 Posted February 6, 2008 Never mind that the antimony in lead free types is similar in toxicity to arsenic. But I did indicate I would use the lead free stuff. I'm just not certain how tin/antimony alloys would hold up to acidic wort, and might they affect flavor? Bonny: The SS line might be useful at some point, I had thouht of something recently that would need precisely that. Can't remember what though. I thought abut compression fittings but they're just so damned expensive, and have many crevices that would be difficult to clean.
GalFisk Posted February 6, 2008 Posted February 6, 2008 Tin/antimony solders have a reputation of being difficult to solder, since the temperature where it becomes too runny to stay in the joint is not that much above its melting point.I haven't used it myself, but I have good experiences with tin/silver solder (95/5).
FrankRizzo Posted February 7, 2008 Posted February 7, 2008 If you recommend the 10 gal cooler, maybe I'll just go pick up one of those cheap 48L jobs at walmart for $25. A rectangular one, but the price is so much better.The 10gal cooler isn't necessary, they just give you the flexibility of high gravity 5-gal batches (over 1.060) or regular gravity 10-gal batches. If you only plan on doing 5-gal batches under 1.060, a smaller cooler will be more thermally efficient. Another reason why many people use the 5 or 10gal round coolers is that they're designed for both hot or cold use. Some of the cheaper rectangular coolers will warp during the mashout @ 170F. For connecting my copper lines, should I solder (lead free type)? Or just tension fit and maybe hit it with a punch to dimple?Are you talking about the wort draining manifold, or the steam line/manifold? The steam lines should be compression at the pressure source, but the manifold can be friction fit so long as you have enough holes at a large enough diameter so that the head of water is the only back pressure on the system.
psyco_1322 Posted February 7, 2008 Posted February 7, 2008 Yes those tin solders are a bitch to solder with. They dont seem to want to stick to anything like lead does. Yah you could you sivler solder or brase it on.
FrankRizzo Posted February 8, 2008 Posted February 8, 2008 Is it bad that when I check for new posts after I log in, I'm always hoping that someone has replied in this thread? mmm...beer.
Mumbles Posted February 8, 2008 Posted February 8, 2008 Don't worry, I am the same way. Always looking for new ideas. In related news, I bought a bottle of Duvel tonight. It looks delicious. In other related news, I am still being lazy about brewing the maibock, but have been actively consuming commercial varieties.
FrankRizzo Posted February 8, 2008 Posted February 8, 2008 Oh man, you're in for a real treat..Duvel is excellent. Try Delirium Tremens if you get a chance; it's another great Belgian. Assuming you don't have a Belgian beer glass, use a wine glass instead of a normal pint. The difference in taste that a bit more scent going to your nose makes is really incredible. My local tavern just got a Summit Maibock keg in last Sat. AND, the local liquor barn has 6-pack bottles on sale for $6.25.
qwezxc12 Posted February 8, 2008 Posted February 8, 2008 Ahhhh....Duvel! One of my fav Belgian beers, just ahead of Chimay Bleu. As I know nada about brewing, I've been content to read along, but now that the topic has strayed into the realm of drinking, I had to post. Have any on you heard of or had the pleasure of having any beers crafted at Brewery Ommegang in Cooperstown NY? They're actually affiliated with Duvel. I was graced with a few bottles NYE and have been working my way through them. These are what's left. The story behind the Three Philosophers quoted from ratebeer.com: "a remarkable limited edition strong ale brewed by Brewery Ommegang in response to a home brewer’s description of his dream beer. Realbeer.com, the internet’s largest beer website, hosted a contest called “Create a Great Beer.” Brewery Ommegang was chosen by Realbeer.com to brew the Belgian-style ale for the winning essayist. Noel Blake, a home brewer from Portland wrote the winning description for what his “dream beer” would be like. " http://www.apcforum.net/files/BreweryOmmegang.jpghttp://www.apcforum.net/files/BreweryOmmeganglabel.jpg(Forgive me for keeping them in my wine rack...There's where my tastes primarily lie. Luckily, there's been no fights amongst the bottles yet)It's nice to have such an awesome brewery local.
Mumbles Posted February 8, 2008 Posted February 8, 2008 I got kinda lucky in where I live. It's directly situated in the middle of several very good microbreweries. Belgian beers, or beers that really push the envelope, are something they don't make very often however. When they do, they're full of cherries, which isn't something I am extremely fond of. Cherries just don't do it for me. Now if they would just wise up and use blackberries, we'd be in business. qwe, are you actually aging the beers, or just storing them with the wine for convenience? I've read reports of people cellaring their beers, especially belgian types, for several months to years to improve quality. Well, beyond the already high standard they come in at. Speaking of local-ish delicious beers. There is one if you ever come across it, I'd suggest picking up. It's Blonde dopplebock by Capital brewery. It is one of the better dopplebocks I've had in a while. It's the same brewery which has been supplying me with maibock for the last few weeks as well. A bit of a fruity taste to it. While it may not go along with the style guidelines, it reminds me of spring. When you're sitting under 12" of snow, I'll take it where I can get it.
tentacles Posted February 8, 2008 Posted February 8, 2008 I went wednesday night to the local brew club - there was a small competition between members in the English Bitter category (including Irish and Scottish bitter). Had a great time, won the raffle which was for 3 beers, a Guiness (I gave it away), and two Irish ales, one red and one wheat. Last night I decanted that all grain beer into my carboy. It was 20L after decanting; I left like 2L in the bucket. Washed the yeast with another 2L of water, scooped off half of it to pitch into another batch of Frank's belgian wit. Where DID you find that recipe, so I can attribute it properly, or is it just off the hip? This morning the yeast was going crazy bubbling away. I need to decide on a recipe for that third keg, any suggestions? Keep in mind I don't like stout. I love my pet yeast edit: the Irish wheat was "Curim" and the red was Molings from Carlow brewery.
qwezxc12 Posted February 8, 2008 Posted February 8, 2008 qwe, are you actually aging the beers, or just storing them with the wine for convenience? I've read reports of people cellaring their beers, especially belgian types, for several months to years to improve quality. Well, beyond the already high standard they come in at. Any aging occurring is purely coincidental. I'm of the mind that if the beer wasn't ready to drink, the brewery wouldn't have put it in a bottle and sold it to me. Naive, perhaps, but Ommegang makes nice stuff. As far as purposeful aging, I read a review of Samuel Adam's Millennium; only 1000 bottles made and they went for something $300 a pop. There people drinking it just this year and it was bottled in 2004 So people do that, I guess. I don't know enough about the maturation processes in beer to let it sit around for a year hoping it will get better. Most of the wine I like is either dry whites ready for immediate (drink it within the next year) consumption: Pinot Grigio, Sauv Blancs, Gwertz, and the occasional white Bordeaux, or reds that maybe could use a little time in the rack, say 2-5 years: Temperanillo, Malbec, and a few Cabs and Carmenere. I don't have pockets deep enough to buy some Grand Cru that only my potential future grandchildren will get to enjoy. Those little bastards probably wouldn't appreciate it anyway.
Mumbles Posted February 8, 2008 Posted February 8, 2008 I know there are still bottles of Sam Adams Triple bock floating around. I don't remember exactly how many were made, or when they were released exactly. It was either released, or made in 1994, 1995, and 1997 respectively. I hear it got better with age, or at least the reviewer's tastes got refined. Most of the bad reviews I've heard come from people trying to drink the whole bottle, or serving it cold, or not drinking small amounts at a time. It really doesn't resemble beer as much as it does a wine or brandy, so I don't think it quite met these people's expectations. I have a cousin who really wants to try it sometime. Perhaps I'll pick up a bottle or two for him sometime. I wish I would have thought about this a month ago, and would have done it for his birthday. Wine isn't exactly my thing. Then again being in college, most wine I get offered has a carrying handle on it. That is how I can denote good alcohol from bad. If the serving container is plastic or has some sort of carrying assistance on it = bad. Well, unless the serving container happens to be a keg. Note that carrying case is not the serving container, so 6-packs are still golden. To make a bridge to the brewing side of things, I also picked up a 6-pack of Paulaner Oktoberfest the other night. It takes a lot like my dunkelweizen I made. Well, a lot like the dunkelweizen with less diacetyl. I actually wasn't extremely impressed by the Paulaner, especially compared to the microbrew oktoberfests I can get.
FrankRizzo Posted February 8, 2008 Posted February 8, 2008 I went wednesday night to the local brew club - there was a small competition between members in the English Bitter category (including Irish and Scottish bitter). Had a great time, won the raffle which was for 3 beers, a Guiness (I gave it away), and two Irish ales, one red and one wheat. Last night I decanted that all grain beer into my carboy. It was 20L after decanting; I left like 2L in the bucket. Washed the yeast with another 2L of water, scooped off half of it to pitch into another batch of Frank's belgian wit. Where DID you find that recipe, so I can attribute it properly, or is it just off the hip? This morning the yeast was going crazy bubbling away. I need to decide on a recipe for that third keg, any suggestions? Keep in mind I don't like stout. I love my pet yeast edit: the Irish wheat was "Curim" and the red was Molings from Carlow brewery.I snagged the recipe off the Homebrew Talk Forums. It penciled-out good in ProMash, the hops weren't one of scarcer varieties, and the adjuncts sounded like they'd make a tasty brew.
hst45 Posted February 9, 2008 Posted February 9, 2008 I know there are still bottles of Sam Adams Triple bock floating around. I don't remember exactly how many were made, or when they were released exactly. It was either released, or made in 1994, 1995, and 1997 respectively. I hear it got better with age, or at least the reviewer's tastes got refined. The first Sam's triplebock I ever saw was in 1997. It was in a blueish bottle and had a sort of card-on-a-string arourd the neck. I figured it was just some marketing trick, so, cheap bastard that I am, I didn't buy it (DOH!).
FrankRizzo Posted February 9, 2008 Posted February 9, 2008 Oh GOD! That stuff is absolutely vile. It's like drinking a plum & raisin flavored cough syrup...it's the only "beer" that's ever triggered my gag reflex on the first sip. Seriously, it's that bad.
tentacles Posted February 9, 2008 Posted February 9, 2008 If it tastes anything like their double bock, then Frank is absolutely right. If you think Guiness is syrupy beer, try the SA 2x/3x bock. Literally the consistency and flavor of nyquil. I could not choke down the 2x and the 3x makes me shudder to think of. I worked at a hotel with a brewpub and their 2x bock was wonderful so its not the style that put me off. I also liked the Spaten 2x bock.
FrankRizzo Posted February 9, 2008 Posted February 9, 2008 Imagine the double bock twice as thick, tasting like raisin and plum, with a cloyingly sweet oiliness that takes real effort to remove from your mouth. <shudders> Yuck! At least the double bock has a caramel/malty normal beer flavor. Look at where the liquid meets the glass..notice the oily film...and it hasn't even been drank from yet. That's what it does to your MOUTH. http://web.mit.edu/~tcarlile/www/images/blog/394triplebock.jpg We even destroyed the bottle by heating it with a blowtorch until it became red-hot in a spot, and then put it in the microwave to watch it melt down. <-- Really neat BTW
TheSidewinder Posted February 9, 2008 Posted February 9, 2008 That *does* look like some nasty brew. If the descriptions are half true I'd be spitting it out. Yick....
psyco_1322 Posted February 10, 2008 Posted February 10, 2008 Looks like something that came out of the drain plug of your car. lol That cork looks pretty nasty also. Well atleast it will go back in easy.
Mumbles Posted February 10, 2008 Posted February 10, 2008 I just saw all three beers qwe posted. I guess I have been going to the wrong liquor stores. Might pick them up in the near future. Didn't see any prices, but can't imagine they're cheap.
Arthur Posted February 10, 2008 Posted February 10, 2008 Elderflower wine was an old beverage of my farming grandparents. However without a recipie all the flowers have gone to waste here so far. Has anyone any wisdom, or a recipie or two? There was elderflower champagne too - bottled in the last stage of fermentation to be fizzy.
tentacles Posted February 10, 2008 Posted February 10, 2008 Arthur, I don't have a recipe, try some winemaking websites, or even on homebrewtalk.com. I have had elderflower, as well as elderberry wine, and they are fantastic. I'm not a wine person, but those are good stuff.
tentacles Posted February 12, 2008 Posted February 12, 2008 I'm thinking of making a hefeweizen for my next beer, any thoughts, comments? Suggestions for a different type of beer next? I want to do another all grain, I think. **EDIT** I checked the SG on that new batch of blue moon clone, it was at 1.009 so I decanted into a keg and began carbonating. Tastes great, as of last night, the cold crash should settle out most of the yeast and bits of orange peel that were floating in it still. I checked the belgian ale when I decanted it a while back and it was at 1.018 or so - still too high, so I figure I'll leave it in secondary for a while. There was a lot of trub and I picked some up when I decanted, so fermentation will continue there, if more slowly.
Mumbles Posted February 13, 2008 Posted February 13, 2008 I had a question about that Witbier posted on page 11. I am thinking about giving it a shot. You both seem to give pretty rave reviews. I need to pick up a few things for the maibock anyway. I don't want to have my primary fermenter tied up until april, so I am thinking about getting a glass secondary. Anyway, is the yeast supposed to be Wyeast 1214, or the Belgian Abbey strain? 1214 is listed as Belgian Ale. Would a dedicated Belgian Wit be even better? Also, the style guide lists common grain bill as ~50% wheat, ~50% pilsen. Think it would make it any better/worse by using wheat and pilsner extract?
tentacles Posted February 13, 2008 Posted February 13, 2008 I believe there's quite a difference between the Belgian Wit and the 1214 yeasts, I think the Wit is worth trying but may change the flavor drastically. The 1214 is what I used - I was tempted to try the Wit or Wheat strains but this is what the recipe called for and I like it, so I don't see any reason to change it. The 1214 is described as an "Abbey style yeast" - this is why some people call it Belgian Abbey. They also have a "Belgian Abby II". I think using wheat and pilsner extract may change the flavor quite a bit, and I don't see why it wouldn't taste as good/better. But it may taste different. Either way, I don't think you'll achieve exactly the same taste short of using the exact LME we used, and the same % hallertauer hallertauer hops. I think the ones I have are 4.2 or 4.6%
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