Messages

136

Equipment and Software / Re: Batch sparge mash tun: Coleman X treme vs Igloo Marine and importance of size

« on: December 19, 2011, 07:08:50 AM »

I have two Coleman extremes.  I use a 36 qt for most beers and I use a 52 qt for high gravity (1.100+) beers.

137

Yeast and Fermentation / Re: Yeast Starter Temp Question

« on: December 16, 2011, 06:56:10 AM »

You can ferment your starter at room temp.  The purpose of the starter is grow yeast, no need to ferment it at the same temperature as your batch of beer.

138

Homebrew Competitions / Re: 2012 NHC 1st Round - NW Region - April 21st

« on: December 16, 2011, 06:51:59 AM »

Wow...talk about planning ahead.  If the AHA lets people send outside their region again, be prepared for a lot of entries outside your region after the Northeast issues last year.  Based on last years results, you guys had you sh!t together.

I myself will try the NE region entry site again.  Hopefully something was learned last year and corrections will be made.

Rumor has it that the first round for the NE will be back in the Philadelphia area this year.  Let's hope so, there are lots of judges in the area and we already have a nearly 800 entry competition that is judged in one day.

139

All Things Food / Re: Nice Rice

« on: December 14, 2011, 12:37:30 PM »

Fire-and-forget!

+1.  This is how I've cooked rice for the last 20 years.

140

Equipment and Software / Re: oxygenation

« on: December 14, 2011, 12:33:58 PM »

I ususally run it for about a minute for a modest gravity ale and 2 minutes for a lager or a high gravity ale.

141

All Grain Brewing / Re: Storing Bulk Grain

« on: December 13, 2011, 06:50:37 AM »

I use the Gamma Vittles Vaults
http://www.petco.com/product/5867/Gamma-Vittles-Vault.aspx?CoreCat=MM_DogSupplies_FoodStorage

You can fit a bag of grain in this size and they are airtight.

142

The Pub / Re: Another book thread

« on: December 12, 2011, 01:28:13 PM »

I just finished Confessor by Terry Goodkind, the last book in his Sword of Truth series and am currently reading Yeast:The practical guide to beer fermenation.  Up next is Omnivore's Dilemna by Michael Pollan.

143

General Homebrew Discussion / Re: Kegerator or beer fridge placement?

« on: December 12, 2011, 01:07:32 PM »

Mine is in the basement in the fermentation room.

144

General Homebrew Discussion / Re: What's Brewing This Weekend - 12/9 Edition

« on: December 07, 2011, 11:16:56 AM »

I'm going to brew a baltic porter....I have a slurry of 2206 I hate to waste. 

145

The Pub / Re: What beer opened your eyes?

« on: December 04, 2011, 09:27:33 AM »

I enjoyed Sam Adams and Pete's Wicked Ale, but my holy sh!t moment was when I tasted an espresso stout when I was at school in Montana back in 94.  I beleive it was from a brewery in Washington.

146

The Pub / Re: Lost another friend yesterday

« on: November 21, 2011, 01:40:30 PM »

Three in one year, I can't imagine what you're going through.  Hang tough Jim.

147

General Homebrew Discussion / Re: What's Brewing This Weekend - 11/11 Edition

« on: November 09, 2011, 10:24:39 AM »

I'll be celebrating my birthday by brewing 5 gal of Marzen.

148

Yeast and Fermentation / Re: French Saison yeast quirky?

« on: November 08, 2011, 10:00:27 AM »

No, I typically ferment this yeast in mid-60s and never had a problem with attenutation; usually finishes in mid single digits.

149

General Homebrew Discussion / Re: What's Brewing This Weekend - 10/28 Edition

« on: October 27, 2011, 09:54:09 AM »

My weekend starts today at 4 pm.  Kegging an apa tonight and brewing an am. stout tomorrow.

150

Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500

« on: October 19, 2011, 06:15:20 AM »

Let  us know the results after you re-brew.  The last two times I've used  WY3787 (wyeast equivalent of 530) they both ended up under-attenuated despite pitching enough yeast and ramping up the fermentation temps into the low 70s.