Messages

1

The Pub / Re: bridge collapse

« on: Today at 06:04:55 AM »

A couple of years ago bridge on I-35 collapsed in Minneapolis. It was at the evening trafic. Bridge was loaded. It was unbelievable that something like that would happen.

Yeah, that was the one that caused every state and the federal government to look at all their bridges.  It was amazing how many red-listed bridges they were.  There are 2 large bridges that connect NH to ME that were at the top of the list.  One is going to be completed this year, the other is set to be replaced next year ( a tanker tried to take it out a couple months ago, but only damaged it...now there's a big fight about who's going to pay for the repairs ).

2

Equipment and Software / Re: Those little red cans of Oxygen

« on: May 23, 2013, 10:29:31 AM »

I just drop mine in the Star San bucket, then into the carboy.  As soon as I'm done, I put it back in the star san and swish it around and maybe rinse with regular water.

Just avoid touching the stone with your hands.

3

Equipment and Software / Re: Those little red cans of Oxygen

« on: May 22, 2013, 08:40:08 AM »

Yeah, it's totally sweet and easy to use, even if it's not ultimately necessary.

Neither is a $5000 brew sculpture but people do that.  I love this wand...I can put the stone exactly where I want it, instead of trying to fish a tube around.

Since I've been using pure O2, my fermentations have been rock solid.  Honestly though, I can't really remember what they were like before I was using them...I drink a lot, you see. 

4

Kegging and Bottling / SS Bottles

« on: May 22, 2013, 06:35:35 AM »

I know the stainless steel growlers are the big thing right now, but I think this may be pushing it a bit:


$50 a six pack plus shipping...just make sure you don't recycle them.

5

The Pub / Re: West Sixth vs Magic Hat

« on: May 22, 2013, 05:31:39 AM »

I just drank a Magic Hat #9 upside down last night and it tastes like an IPA....weird. 

6

The Pub / Re: West Sixth vs Magic Hat

« on: May 21, 2013, 01:49:26 PM »

Something similar happened with Georgetown Brewing about 3 years ago:
http://seattlebeernews.com/2010/06/trademark-dispute-moves-georgetown-to-rename-9lb-porter-to-georgetown-porter/

Even though there is a 9 in the name, I thought it was a lousy thing for a company like Magic Hat to do.  I always enjoyed the #9 but haven't bought a single beer from them since this incident.

This one with West Sixth is BS.

7

Events / Re: AHA Rally at Back East Brewing Company- May 19th

« on: May 21, 2013, 10:16:40 AM »

I hate missing these when they are so close.  The wife is from Southington and we got married in Wethersfield so you are familiar with the area and have friends and family still around there.  It just wasn't going to happen this past weekend...too busy.

I'll definitely get down to check out the brewery sometime though (with a stop at Willimantic Brewing on the way home of course  ).

8

Questions about the forum? / Re: Missing avatars

« on: May 21, 2013, 08:44:13 AM »

I see everyone's avatar, including hokerers.  All other threads view properly too ( except for those ho don't put an avatar up).

9

Equipment and Software / Re: Those little red cans of Oxygen

« on: May 20, 2013, 05:22:10 AM »

I don't shake, I pour back and forth between buckets until the froth reaches the brim.

Am I mistaken if you froth it up during the aeration stage, those head forming proteins are no longer available when you carbonate and serve the beer?

I could swear I heard that somewhere.  Most likely on the internet, so it must be true 

10

Homebrew Clubs / Re: Newbie Here

« on: May 17, 2013, 01:53:51 PM »

and from what I've seen, home brew is mostly dark beer.

Boy, are you in for a surprise.  Some of my favorite beers are so light and clear, you can read through them (Munich Helles, Pilsner, even a pale ale ).

Also, don't write off dark beers totally.  Maybe what you don't like is roastiness, but there are tons of dark beers that don't emphasize that.

Also, be aware with a pilsner kit, you'll need someway to control fermentation temperature at a low level ( 50-55F). 

Welcome to your new obsession.

11

General Homebrew Discussion / Re: timing a lager D-rest

« on: May 17, 2013, 09:01:06 AM »

Diacetyl is always produced AFAIK but some yeasts are better at getting rid of it than others.  I don't think I've ever needed a diacetyl rest with WY2206.  Same with 2124 now that I think about it.  If I don't smell or taste diacetyl, I don't bother with a rest.

I use 2124 (or WLP830) for all my lagers...maybe that's why I never have any issue.

12

General Homebrew Discussion / Re: timing a lager D-rest

« on: May 17, 2013, 06:56:07 AM »

I pitch cold (45F) and let it free rise and hold at 50F.  Near the end of fermentation, I may raise it 5 degrees or so for a couple days.  I am a believer if you pitch cold, diacetyl is minimized, requiring only a minimal D-rest. 

I've done about 6 lagers, entered a few of them in several competitions and never got any feedback regarding diacetyl.

13

Equipment and Software / Re: Those little red cans of Oxygen

« on: May 16, 2013, 01:44:45 PM »

How long do you run it and at what setting?  I run mine so I can see it bubbling to the surface and usually only about 45 seconds to a minute ( a little bit more for big beers ).

The red canisters are also different sizes.  I'm still using my larger one ( probably have 8 beers on it ) and I have a skinnier one for backup.

14

Classifieds / Re: Club T-shirts

« on: May 16, 2013, 05:52:09 AM »

You know you are going to get a lot of people saying "Doh!" to you and calling you Homer.

And if you wear it elsewhere (i.e. not beer related events), they are going to ask why you have an artichoke on your shirt 

Cool shirt though.

15

General Homebrew Discussion / Re: When did you switch to all grain?

« on: May 15, 2013, 08:55:01 AM »

I started out with extract after my wife bought me a homebrew kit at a brewer's festival.  I think I did 3 or 4 batches, but then stopped brewing for a while ( ).  I took up the hobby again a couple years later, brewed maybe 3 extract recipes, then switched to all-grain, and have been doing them for about 6 years.  I haven't done an extract recipe since (unless you count starters  ).