Messages

1

General Homebrew Discussion / Re: Bottling prep

« on: May 14, 2013, 11:47:48 AM »

If I were looking to buy a bottle tree, I'd probably get this instead. I have a red bottle tree and it takes up space and only holds 45 bottles. An inconvenient number since a 5 gallon batch is ~52 12oz bottles.
http://thefastrack.ca/homebrew/

My bottle tree is expandable; just unscrew the top hub/handle and screw on another "wheel" of nine drying "branches". When I got it, it had five wheels that could hold 45 bottles; I added another to get to 54 to handle a 5 gallon batch.

I've been wanting to do that, but can't find single "layers" for sale. Do you know where to get them?

I got mine from my LHBS (where I bought the original tree) here in SE Michigan a couple of years ago. Seems to me it was only a few of bucks for the additional piece.

Here's an example - not exactly like mine, but same idea:
http://morebeer.com/products/bottle-tree-addon-ring-9-posts.html

2

General Homebrew Discussion / Re: Bottling prep

« on: May 14, 2013, 11:32:03 AM »

If I were looking to buy a bottle tree, I'd probably get this instead. I have a red bottle tree and it takes up space and only holds 45 bottles. An inconvenient number since a 5 gallon batch is ~52 12oz bottles.
http://thefastrack.ca/homebrew/
 
My bottle tree is expandable; just unscrew the top hub/handle and screw on another "wheel" of nine drying "branches". When I got it, it had five wheels that could hold 45 bottles; I added another to get to 54 to handle a 5 gallon batch.

3

General Homebrew Discussion / Re: Beers for the non-craft drinker

« on: May 14, 2013, 11:26:41 AM »

I always keep a version for my Pale Ale on tap #1. It's got an ABV of about 5% or so, an SRM of 10, and maybe 40 IBUs. It's a good tasty beer, it's my wife's favorite (very important point - "If Momma ain't happy, ain't nobody happy"), and it's not too threatening for the MBC crowd. I think the term "pale" incites some confidence that I'm not going to challenge their palates too much. It's so well received that I find I have to brew it about every third or fourth brew session so I don't run out. To keep my interest, I'll play around with the hops types and mix, but the basic recipe stays pretty much the same aside from that.

4

Equipment and Software / Re: Mesh bags for hops?

« on: May 11, 2013, 07:58:48 AM »

I just toss my hops (usually pellets) into the boil kettle and let 'em rip. After boiling, I line my pail fermenter with a 5 gal mesh bag, and pour in the hot wort from the kettle. Then pull the bag out and hold it above the fermenter for a minute or so until it drains, filtering most of the hop debris plus hot break material etc, out of the wort. I then drop in my chiller and cool the wort to pitching temp, which avoids having to chill a hot kettle. And I end up with very little trub in with my yeast cake.

5

Equipment and Software / Re: First kit questions

« on: April 18, 2013, 04:55:08 AM »

Look for a restaurant supply store in your area. There are two near me that have lots of neat stuff that can be applied to brewing, like good stock pots in lots of larger sizes, and their prices are usually very good.

6

Kegging and Bottling / Re: Two Tap Kegging setup Question

« on: February 16, 2013, 08:30:21 AM »

The cheapest and easiest setup would be one CO2 bottle feeding a single output regulator, feeding a dual output manifold.

7

Ingredients / Re: honey malt

« on: February 13, 2013, 07:08:12 AM »

I've used about 2% honey malt in a rye ale that had about 27% rye malt. It's there, but it's a subtle sweetness behind the distinctive rye flavor.

8

Kegging and Bottling / Re: regulator replacement

« on: February 13, 2013, 07:04:49 AM »

Before you spend the bucks for a new regulator, you might want to try a rebuild kit first. As I recall, my LHBS has 'em for something like $10 - $15 or so, and they are easy to install. Basically, they replace all of the "wear-out-able" parts like seals and o rings.

9

General Homebrew Discussion / Re: How to become a better recognizer of flaws

« on: January 04, 2013, 08:07:34 AM »

As I understand it there are some folks who naturally have a much more refined palate than the rest of us. These are the "Super-tasters" who can readily identify subtleties in beer, wine and food that most people don't/can't notice. My wife is one of these, and it sounds like the OP's may be, too. But, like any other skill or ability, those of us lacking this talent can still improve our own palates by exercising them. Read up on what beers/wines are supposed (or NOT supposed) to taste like, then practice identifying those tastes. In my experience, it helps to practice with someone more skilled than you, who can help point out the tastes that may escape you.

10

All Grain Brewing / Re: Topping off wort

« on: November 27, 2012, 07:57:06 AM »

I heat all my water on my kitchen stove (gas range, major BTUs, close to the TV and frig). I always have an extra pot with a couple of gallons of treated (campden) hot/boiling water available to make up for any deficits in my water volumes for mashing, sparging or final volume. Before mashing, I get it to pre-mash temp; before sparging to about 170, and then boil the remainder in case I need it to top up.

11

Ingredients / Re: Favorite method for toasting oats

« on: September 25, 2012, 09:34:41 AM »

Then use them right away or let them mellow for 1-2 weeks?

I've always toasted just before using, but only as a matter on convenience. I don't see any harm in storing them for a while, but I don't really see much benefit either (aside from the convenience thing).

12

Ingredients / Re: Favorite method for toasting oats

« on: September 24, 2012, 06:45:13 PM »

Spread 'em on a cookie sheet, into a 350F oven until they start to get a little color on them; maybe 15-20 minutes or so.

13

General Homebrew Discussion / Re: Brew Day Results

« on: September 24, 2012, 06:39:46 AM »

Hey, those aren't "mistakes", they're "innovative processes".

14

Kegging and Bottling / Re: Canning/Bottling in mason jars??

« on: September 19, 2012, 07:40:58 AM »

I use 1/2 gal. plastic containers with snap on lids.  That way I don't have to worry about them bursting, which I've heard stories of with glass.  I simply sanitize them with StarSan.

I'm with Denny on this.  I use 1 liter Rubbermaid beverage containers that have a screw on lid with a spout that has a snap on lid.

I've had some of these build pressure and I wouldn't want a yeast explosion in my fridge if a glass container cracked.  Plus, the beverage containers fit perfectly on the door.

I use mason jars for my stored yeast, but I drilled a hole in the tops, inserted a grommet, and use a small, two-part bubbler to relieve any pressure. May be a "belt & suspenders" approach, but I haven't had any yeast grenades in the frig.

15

General Homebrew Discussion / Re: Style Guidelines and Judging

« on: August 31, 2012, 07:10:47 AM »

Good points all, but, at its core, its "judging" - using one's best judgment about a subject, according to some set of criteria (in this case, BJCP guidelines). It has to do with the Judges' perception of the beer, not its chemical makeup as determined by some sort of lab testing. The guidelines are just that - guidelines, not definitions. How you get to a brew is up to you, but a brew made according to the guidelines are more likely to be perceived by a trained judge as deserving of a good score. And judges are human; error prone to some degree and beset by the vagaries of taste, perception and preference, no matter how much they may try to be  totally objective. And my hat is off to them.

Its a flawed system, but the best around.