Messages

1

The Pub / West Sixth vs Magic Hat

« on: May 22, 2013, 12:42:33 PM »

http://drinkwiththewench.com/2013/05/breweries-keep-your-legal-battles-off-of-social-media/

This is my thought on the matter as well.....

2

All Grain Brewing / Water to Grist Ratio

« on: May 22, 2013, 08:44:35 AM »

I will typically use 1.5 qt/lb for most of my ales and 1.25  qt/lb for my recipes that are predominantly wheat.

Not really sure why other than in reading about a lot of wheat recipes use this ratio and the beers turn out great!

With both methods my efficiency is always 82% so I can't really comment in which way is better;)

3

The Pub / Re: Do you hate to be corrected?

« on: May 20, 2013, 05:04:43 AM »

I think facebook is for retards.

As someone that donates time to work with challenged people I find this pretty offensive. If you don't like FB, fine, but your choice of expression is just plain wrong.

"Retarded" just doesn't have the impact it once did I'm afraid.  If I meant "developmentally challenged" I would have said so.

I suppose I will choose to just disagree with you.......

4

The Pub / Do you hate to be corrected?

« on: May 19, 2013, 04:05:38 PM »

I think facebook is for retards.

As someone that donates time to work with challenged people I find this pretty offensive. If you don't like FB, fine, but your choice of expression is just plain wrong.

5

General Homebrew Discussion / how much DME to + to increase OG

« on: May 19, 2013, 07:15:00 AM »

Was this an extract batch with top off water? If so then you may not have gotten a good reading due to a poor mix of wort and water and if that's the case you can go with the recipe's OG.

If not then what Denny said:)

6

Kegging and Bottling / Ideal bottle conditioning temp

« on: May 19, 2013, 07:10:29 AM »

IMO if you are talking about just getting them carbonated then that temp range is fine and they should be good In a couple weeks or so.

Once carbonated though they should ideally be refrigerated or stored at cellar temps

7

Homebrew Clubs / Newbie Here

« on: May 18, 2013, 11:01:09 AM »

Also, when I bought the kit, the guys suggested I get the carboys for a second fermentation. Since I haven't read all my directions yet, I will before I start it up. Im only guessing I let it fermit in the 5 gal bucket for about two weeks then change it over to the carboy. How long do I let it fermit in there until I bottle it up?

Don't worry about transferring it to the secondary.  Let it in the primary for 2-3 weeks then bottle it up.

Not if its a true lager, he'll want to rack it off the yeast when at FG and then lager it in the Carboy:)

8

Ingredients / 3 hour dry hop?

« on: May 17, 2013, 04:04:20 PM »

Oregon State did or is doing studies in dry hopping and they have found that shorter dry hop times are equally, if not more effective but all their research has involved constant circulation of the beer while the dry hop additions are added. IMO if you don't have the ability to circulate constantly then it's either more hops or a longer time or both. BTW the studies are on line and can be searched, sorry , don't have the link handy...

9

Homebrew Clubs / Newbie Here

« on: May 17, 2013, 03:58:38 PM »

Congrats on taking the first step and I totally agree with what's already been said.

Take a trip to a good liquor store that sells quality and variety of craft beer and buy some pilsner, kolsch, Saisons or other light beers to sample. A good store manager should be able to help you pick a few.

Lager style beers will require time and dedicated temperature control but kolsch and Saisons are more forgiving and the yeast actually like some heat to ferment so it's less of an issue.

Once you find the lighter styles you enjoy you can then look into those types of kits from the various suppliers of quality kits.

Once your palette adapts to home brew you'll be hooked and your hobby will become an obsession:)

10

Commercial Beer Reviews / New Belgium Rolle Bolle

« on: May 16, 2013, 05:32:42 PM »

I sampled this at a beer tasting and found it to a nice pleasant beer for a hot summer day, nothing special but a great, easy drinker

11

Kegging and Bottling / Bottles Bursting with Flavor

« on: May 15, 2013, 04:51:16 PM »

You need to properly calculate and weigh out the sugar. If you are measuring by volume it is not accurate.

A good rule of thumb is .75-1oz per Finished gallon of beer

12

Beer Recipes / Gumball Head

« on: May 14, 2013, 10:31:52 AM »

It's my understanding that at times all 3 hops have been used but the majority of batches are all Amarillo by FFF.

That being said I know a lot of people don't like Amarillo as a bittering addition.

The batch I make is all Amarillo with Simcoe to bitter and its well liked.

13

Extract/Partial Mash Brewing / dry hopping for the first time

« on: May 14, 2013, 09:26:57 AM »

+1 to tossing in the pellets. Just place a hop bag over the racking cane to act as a filter and if you can cd crash the beer a couple days after hopping its a plus as well

14

General Homebrew Discussion / Goose Island beer

« on: May 12, 2013, 05:37:30 PM »

It has everything to do with InBev and yes, they still maintain control so the beer is still Goose.

Distribution is expected to ramp up nationally and I believe they now have one of the largest barrel aging programs in the country as well as a brand new facility that strictly handles wild yeast to the tune of about a million $'s

15

The Pub / Do you hate to be corrected?

« on: May 12, 2013, 08:44:34 AM »

I agree with the OP and do the same thing and if someone doesn't like it, well, too bad!

No different then trying to help someone on a forum, if I provide bad advice, answer something incorrectly or someone has a better idea then I'm all for hearing about it and learning as well:)