Messages

1

Going Pro / Re: New opportunity...

« on: Today at 08:19:37 AM »

These are the boots I like:

http://www.muckboots.com/product/MB-JOB-000A.htm

Easy on, and just high enough that my pant leg reaches over the top of them.

2

Beer Recipes / Re: Hibiscus Gose

« on: May 24, 2013, 07:27:15 AM »

That looks great. I have been thinking about doing something like this with hibiscus.

In my plan I split my batch up a few different ways, and add stuff like hibiscus and different fruits post boil. I am getting a little hung up on the hibiscus, though. I suppose I could just make a strong tea and add it post-boil.

3

Going Pro / Re: New opportunity...

« on: May 24, 2013, 07:18:43 AM »

Get some good boots. Your feet will be touching water or beer for a big chunk of the day. Nothing worse than sloshing around with wet socks and shoes at the end of a long day. My personal preference is muck boots.

Have an extra set of clothes at work.

Be really careful with valves and hoses. Always deliberately check that when you take a hose off of a connection, nothing is going to come shooting out at you.

4

Pimp My System / Re: I'M CHEAP, NO PUMPS, ALL GRAVITY 15 GAL

« on: May 23, 2013, 09:01:42 PM »

Can you give details about your motorized grain mill? I am tired of using a drill. What parts did you get?

5

Beer Recipes / Re: ESB suggestion - Victory or no?

« on: May 21, 2013, 01:56:03 PM »

Nope. Don't need it. Maris Otter plus dark crystal equals good ESB malt bill.

6

Commercial Beer Reviews / Re: New Belgium Rolle Bolle

« on: May 16, 2013, 04:47:44 PM »

Drank through a 6 pack of these with a helper and I thought it was pretty damn good. Not sure why they bothered with such esoteric fruit, but overall just a nice session beer that didn't have that weird New Belgium flavor that I don't like.

7

Yeast and Fermentation / Re: 1968 in No-Crystal AIPA (Mash Temp Help)

« on: May 16, 2013, 12:54:29 PM »

I wouldn't try to ferment this yeast that cold. As soon as the fermentation starts to slow down, the yeast start to drop out quickly. I like 1968, but I like it to start it at 66 degrees or so and then after about 2 days of fermentation ramp it to 70. It gets a little more estery, but they are good esters in my book, and they blend well with a fruity IPA.

8

Yeast and Fermentation / Re: lacto starter

« on: May 12, 2013, 07:01:37 AM »

Lacto isn't as flocculant as yeast, so it will take longer for it to fall to the bottom of your vessel. It will fall, though, and it is faster in the fridge.

9

Equipment and Software / Re: need tips how to really clean out a Blickmann Therminator

« on: May 07, 2013, 06:39:42 PM »

According to John Palmer in How to Brew, 335 F for one hour is enough to sterilize a plate chiller. I do this with my Shirron plate chiller and it seems to work every time. I flush it with sanitizer right before I use it.

10

Yeast and Fermentation / Re: Yeast Storage

« on: May 07, 2013, 06:27:23 PM »

Two ounces is definitely too small for dealing with the amount of yeast you will need for a batch of beer.

I would suggest working with glass canning jars. I use the really big two quart size just because the one quart size can be a little small sometimes.

11

Beer Recipes / Meyer lemon wit

« on: April 30, 2013, 04:07:42 PM »

They had some Meyer lemons at the store the other day, and they are really aromatic. I like to use fresh orange peel in the boil for my wit, but I am thinking about using these instead. Anyone try using them?

12

Ingredients / Re: Best Way to 'Dry Adjunct'

« on: April 29, 2013, 07:34:47 PM »

Not sure what to say about the difference between the fermenting aromas and the actual smell of the beer, but if you want to add some spices post fermentation a good way to sanitize them is too soak them in a strong alcohol like everclear.

13

General Homebrew Discussion / Re: WTK: Proper IBU Range for Imperial Porter

« on: April 21, 2013, 07:32:10 AM »

Cacao nibs will add bitterness too. I made an imperial stout with cacao nibs that I wish I had cut the bitterness back just a little bit due to the 4 oz of cacao nibs in the secondary. It was a split batch with half receiving no nibs. If I had to guess I would say the chocolate version was one "notch" up in bitterness - maybe 10 ibu.

14

General Homebrew Discussion / Re: Bru'n Water help

« on: April 21, 2013, 07:26:09 AM »

When adding salts to the sparge, do you add them to the hot liquor tank or the mash tun?

15

Yeast and Fermentation / Re: Yeast Starter Cells Created

« on: April 19, 2013, 07:36:05 AM »

There is a great yeast resource online published by Jamil Zainasheff.

http://www.mrmalty.com/calc/calc.html

You can play around there with starter size and expected growth. My general procedure for a yeast starter of an average gravity 5 gallon batch would be at least 2 liters of approx 1.035 wort for one package of yeast. My understanding is that you don't really get much growth with a one liter starter.