I am getting ready to go to Honolulu this weekend for a few days and wanted some recommendations of microbreweries/pubs in the Wakiki area. Need to get my beer consumption done before I board a Navy ship and cruise for 5-6 days without any beer! Thanks!
Love these ideas! I needed to heat my stout up a few degrees to push the final gravity down a couple of more points. It was in my basement and fermenting slowly at 60 F and wanted it up around 65. I keep my carboys in plastic oil catchpans in case of spills or other disasters and just added some warm water. (Better Bottle, not glass) In about an hour I was up to 65 and changed the water every 6 hrs or so for two days. That brought my SG down a couple of points to where I wanted it. But I like the fish heater idea and will play with that.
I have had that one on tap at a local restaurant and was surprised that I enjoyed it. I have a hard time with any of the new beers the big 3 are coming out with to take on the micros. I would say; "Support your local brewer!", but dang, Coors and Bud are local brewers in Colorado. Time for another hike up the 14er Quandary Peak.......
Schwarzbier must be on our minds as that is what will hit the brewing equipment this Friday for me. Getting ready to put together my yeast starter shortly, check the equipment and be all set. Hope everyone has a relaxing and enjorable Thanksgiving! This will be our first Thanksgiving without either of our sons as both are in the Navy now. Empty nesters! More time to brew!
Bottled an english brown ale last night and will brew up a 80/ scottish ale this afternoon. Saving a schwarzbeir brewing session for Thanksgiving day. Was at my home brew store yesterday and it was busy! Lots of brewing going on this week in Colorado Springs.
If anyone ever needs to come to Colorado for hunting season, let me know. Most everything, deer, elk, antelope is drawing only for the most part. Out of state tags are expensive also. But let me know and we can maybe hook up.
Nice buck! I hunt every year here in Colorado. This season I got a nice cow elk and will go antelope hunting in about 3 weeks. I hunt elk in the first elk-only season so I don't do much mule deer hunting now. The rancher where I antelope hunt has 60 sq miles! Been going there for 15 years and always get an antelope.
I also use the Avery address labels. They are cheap and easy to print. They will run when I use my inkjet printer but most of the time the bottles are in a fridge and that is not a problem. If I put them on ice, I just mark the caps with the beer initials so I know what I am handing out. If I had any artistic/graphics skills, then real labels would be fun.
After I had one of my glass carboys crack along the bottom edge 4 days into fermentation, I moved to BBs. Around midnight I heard a clink from downstairs and did not think about it. Next morning I had a leak in my glass! Transferred to a BB and went on my merry way. No pieces of glass, just a 9 inch crack. BBs clean up just like everyone else has said and work great. BTW I primary ferment in a bucket for ease of cleaning and extra room for krausen growth. Then secondary in either BB or my last glass carboy. No difference with what comes out in the end.
With my basement temp of 60 and using fan/wet t-shirt, I can drop my fermentor to between 55-58 with ease. Maybe even lower. I did that by accident with my porter when it had jumped to 70. 12 hrs later it was 58. But right now I think the wife and I are heading to Denver for the Octoberfest!