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General Homebrew Discussion / Re: Bottling prep
« on: May 12, 2013, 06:26:17 pm »
I would seriously consider getting a bottle tree and sulphiter and a jet bottle washer. makes bottle washing a snap!!
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Extract/Partial Mash Brewing / Re: is there an easier way?
« on: March 14, 2013, 03:09:51 pm »What would be the problem with waiting until you turn the flame off completely and then adding the extract? Your hops are done boiling and the extract will start the chilling process. Even if it drops 15-20 degrees, that is well above pasteurization temps.
that sounds like it would solve a lot of the issues. i'll try it that way on my next brew. thanks!!
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Yeast and Fermentation / Re: Funky Cider Smell
« on: March 08, 2013, 04:10:25 pm »Oh and back to my previous question. Anyone know where the production of H2S comes from when fermenting ciders?Generally it is caused during amino acid production by the yeast, which is why nutrients can help. It may also come from the breakdown of sulfur compounds sprayed on the fruit too close to harvest.
+1
i've done several batches of cider, sometimes i get a sulfur smell sometimes not. what i have noticed though, is that racking to a secondary got rid of most of the smell. my current batch absolutely reeked of sulfur. i racked it off the yeast cake after about 2 months and things got much better, then again 2 months later and now i can't smell any sulfur at all.
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Extract/Partial Mash Brewing / Re: Another noob question
« on: March 08, 2013, 03:47:45 pm »
there are all kinds of reasons to use a secondary fermentation: ciders, big beers that need to age for very long periods, anything you want ultra-clear like pilsners or cream ales. i just bottled an amber ale that sat in primary for a month and secondary for two. i racked it into my bottling bucket with my priming sugar solution and a package of rehydrated nottingham and it looks (and tastes) fantastic!
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Commercial Beer Reviews / Re: Red's Apple Ale
« on: March 08, 2013, 03:34:29 pm »
i bought it, i tried it, i actually think woodchuck isn't terrible. i didn't the same thing about redd's. when the label actually says 'caramel color added', it's kind of a dead give away that you're drinking cheerleader beer.
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Extract/Partial Mash Brewing / Re: is there an easier way?
« on: March 03, 2013, 06:50:38 pm »
i've never noticed any problems with bitterness calculations. my hop additions have always been pretty much right on the money.
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Extract/Partial Mash Brewing / Re: is there an easier way?
« on: March 03, 2013, 02:26:48 pm »
so my last batch went something like this: steep specialty grains; rinse; and half of the extract; begin boiling; add 1st hop addition; after 45mins remove kettle from heat; remove hop sack from kettle; add remainder of extract, irish moss, and IC; return kettle to heat; once boil has resumed, return hop sack to kettle and add remaining hop additions as appropriate.
sound about right?
sound about right?
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Extract/Partial Mash Brewing / is there an easier way?
« on: March 03, 2013, 09:36:28 am »
so i'm an extract/partial mash and partial boil brewer with several batches under my belt. i just about have my process dialed in with all of my new gadgets, primary among them being my immersion chiller. i've also been reading about how extract brewers should put half of their extract in at the beginning of the boil, and the other half in the last 15mins or so to avoid a lot of kettle carmelization.
all that being said, does it become a problem to interrupt the boil? by the time i drop in my IC and add another 3ish pounds of extract, my wort temp has dropped 15-20 degrees. should i return it to boiling before i continue my hop timers? or just continue on business as usual?
all that being said, does it become a problem to interrupt the boil? by the time i drop in my IC and add another 3ish pounds of extract, my wort temp has dropped 15-20 degrees. should i return it to boiling before i continue my hop timers? or just continue on business as usual?
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Yeast and Fermentation / Re: When to use a blow off tube
« on: February 22, 2013, 05:56:27 pm »
i've only ever had one batch clog an airlock. that was a batch that i poured my wort on a yeast cake of nottingham from a previous batch. other than that i've always used airlocks.
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General Homebrew Discussion / Re: prefered fining agent
« on: February 20, 2013, 04:48:29 pm »
i used to use gelatin, now i use irish moss (when i remember). otherwise, time is the great (read as: cheap) clarifier.
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General Homebrew Discussion / Re: Lagering question
« on: February 02, 2013, 04:55:02 pm »
mud season? we've always just called it winter and road construction.
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General Homebrew Discussion / Re: Looking for a Good Online Supply Store
« on: January 20, 2013, 02:12:16 pm »
+1 on midwest
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General Homebrew Discussion / Re: Brew ruined??? Vodka drip in wort....
« on: January 19, 2013, 01:00:50 pm »
how much dripped in there? a liter? 2? if it less than that i wouldn't worry. and 2 hours for lag time isn't bad. in fact it's pretty good.
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The Pub / Re: Pint Glass Pricing Poll
« on: January 17, 2013, 04:09:07 pm »
hell, most of the pint glasses around here are $6-7 without the logo. for an imperial pint logoed tulip - i'd pay $10.
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General Homebrew Discussion / Re: What were your gateway beers?
« on: January 17, 2013, 04:05:33 pm »
during my college years (read as: bud light years) i picked up a 12pak of killian's every now and again, which led me to amberbock during the bartending days that followed. a few friends who had already discovered guiness ego checked me by way of "you're not a man if you don't like guiness". and so i adapted my palate. but my whole world changed when i had my first sip of sam adams alpine spring. after that it was practically my job to find great new beer every weekend.