Messages

1

Ingredients / Re: Pumpkin

« on: October 19, 2012, 10:40:53 PM »

Thanks Guido!  I am planning on putting the spices in a boiled, fine-mesh hop bag and suspending them in the keg for a week or so while I carbonate it. I have +/- 4 gallons in this keg. I am hoping that will add the spice flavor and aroma without all those pesky fines!

Tom

2

Ingredients / Re: Pumpkin

« on: October 19, 2012, 10:21:17 PM »

All, I have an amber ale in the keg ready to carbonate.  I would like to make this into a "pumpkin ale" by adding spices, but I am not sure whether to use Pumpkin Pie spice, straight Nutmeg, or a combo of 1/2 nutmeg and 1/2 cinnamon. Any advice is appreciated.

3

General Homebrew Discussion / Re: What's Brewing This Weekend - 8/20 Edition

« on: August 22, 2010, 07:56:34 PM »

Brewed an American Pale Ale (Robbers Gulch Pale Ale) with the lucky winner of the Relay For Life raffle.  This is the second year I have donated "brewing lessons" as a prize to help raise money for the Relay For LIfe cancer walk.

The brewing went well....even had a nice boil-over so my raffle winner is no longer a "newbie".

4

General Homebrew Discussion / Re: De-chlorinate water

« on: August 17, 2010, 09:25:08 PM »

Ok everyone...old dude here trying to post his first question on The Forum, so please t-y-p-e s-l-o-w-l-y on replies! HA!

My municipality uses regular chlorine, not chloramines, and my standard procedure has been to bring all of my brewing and sparge water to a boil to drive off the chlorine, then cool to the needed temperature.

My Question: can I drive off the chlorine at a lower temp, say 180F rather than the 201F temp of boiling water here at 6700 ft. in Rock Springs, WY?  Obviously, it would save time and propane if I don't have to bring the water to boil, then wait to cool.

Thanks in advance for your help!

Tom Volner
Rock Springs, WY