Messages

1

Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)

« on: May 05, 2013, 05:48:40 am »

Does anyone know if this is the same item that is available pre-order on Amazon?

It is and it's actually available for substantially less. (55$) Also, if you have amazon prime, free shipping.  Great deal on a book that's MSRP is 90$

2

General Homebrew Discussion / Re: AHA Membership

« on: January 04, 2013, 12:12:34 am »

I have already paid for the membership ten times over with all of the discounts I get from it.  So... YES it is worth it. 

3

General Homebrew Discussion / Re: Running wild

« on: January 04, 2013, 12:10:33 am »

From articles I've read, beers that are dark and low in alcohol content are the healthiest for you.  New studies show that one dark beer a day has great health benefits.  As far as post workout... I think the best way to find out is to experiment for yourself

4

Ingredients / Re: Need more hop "nose"

« on: January 03, 2013, 05:55:50 pm »

I'd say the equivalent to a wine glass in the beer world is a tulip glass.  Those are great for IPAs

5

Ingredients / Re: Need more hop "nose"

« on: January 03, 2013, 04:39:44 pm »

If you're doing 10 gal batches, I'd use at least 4oz of hops for dry hopping.  7-10 days is a good amount of time, up to 14 days.  Remember after dry hopping the sooner you drink it the better for aroma. 

6

Yeast and Fermentation / Re: An alternative to starters

« on: December 19, 2012, 09:57:27 pm »

Saying that yeast starters are too costly is not a great argument to use this method.  I can see the good in this technique but I probably wouldn't do this unless I had a closed circuit system or a completely sterile environment.  Yeast starters are too easy not to do.

7

General Homebrew Discussion / Re: Anyone receive their copy of IPA yet?

« on: September 15, 2012, 08:16:02 am »

I got mine in the mail yesterday.  It is an awesome book!

8

All Grain Brewing / Re: Dough-In

« on: July 29, 2012, 08:29:12 am »

For AG what is the proper water temp for dough-in?

I like to Dough in ten degrees above my saccrification target temperature (+/- 1 degree).  I do this to allow for the temperature differences between the grain and water.  The final temperature is my target temperature and I go right into saccrification.  My results have been very consistent doing it this way.  But that's what works for my system...

+ 1 for Beersmith!  Before I bought it I downloaded multiple free trials of brewing software.  I found that beersmith was user friendly and the best for the price.

9

The Pub / Re: song title game

« on: June 08, 2012, 03:57:46 pm »

Slap her ass and ride the wave in - Deadwater Drowning.

lol

10

All Grain Brewing / Re: protein rest... 122F or 133F?

« on: May 26, 2012, 04:25:37 pm »

According to Gordon Strong's book, "Brewing Better Beer" protein rests work in the range 104* to 140* F, but is most active between 122* and 131* F.  When I do a protein rest, it is normally at 131* F for 10-15 minutes. 

11

Commercial Beer Reviews / Re: Midas Touch

« on: May 25, 2012, 10:12:08 pm »

This is a great beer from DFH ancient ale series.  I have never tried a beer like this.  All of the unique ingredients come together in such an awesome, smooth way that I could easily drink a few of these.  All beer produced in the U.S., to my knowledge is mandated by law to include hops.  In Sam's book Extreme Brewing, he includes the recipe.  They use Simcoe Hops for this beer. 

Another Epic Ale from DFH...

Jonathan

12

Kegging and Bottling / Re: Kegging and Temp Changes

« on: May 23, 2012, 06:52:41 pm »

I have also removed kegs from cold storage and left them at room temperature.  I have never had problems.  I would keep the beer at 16 psi.  You should have no issues. 

Jonathan

13

Kegging and Bottling / Re: To yeast, or not to yeast...

« on: May 23, 2012, 06:49:33 pm »

As far as adding additional yeast it depends on the alcohol content and how long it's been sitting around.  Most likely there's plenty of yeast left to carb it up.

+1 on that man

Jonathan

14

Kegging and Bottling / Re: conditioning time in keg

« on: May 23, 2012, 06:47:25 pm »

For ales I will leave in the primary for 10-14 days then rack to a keg.  For force carbonation, I cash cool and then FC, serving about a week after.  For natural keg conditioning, I'll leave it at room temperature for 3 weeks, then crash cool.  I'll let settle/ clarify after that for three days before I drink it. 

The time allowed is style dependent and brewer personal preference in my opinion. 

Jonathan

15

Kegging and Bottling / Re: bottled a beer in a screw top growler, wish me luck....

« on: May 21, 2012, 11:57:12 am »

I've carbonated in a swing top growler and a screw cap.  Both work fine however, I prefer the swing top. Just make sure you don't over prime and you should be fine.  A great alternative to a glass growler is a stainless steel growler.  A company in Oregon makes them.  They are called Braulers and they are awesome.  When people worry about bottle bombs but still want to carb in small containers, I point them in that direction.  Full Sail Brewing co. currently sells them. 

http://www.thezythosproject.com/

Let us know how your beer turned out man!

Jonathan