Messages

16

General Homebrew Discussion / Re: Storing an oak barrel

« on: May 08, 2013, 02:24:17 PM »

Get a beer in it as quickly as you can. A strong beer. Until then keep the hogsheads (ends) wet. I got a newly used one from a distillery and kept it a month this way before putting a beer in it. I actually kept mine in a spare shower and would water it for 5 minutes once a week. Then I would turn it over on the other end the next week and repeat. A kiddie pool and a water hose could accomplish the same thing.

After the first beer was done aging in the barrel I did wash it out with hot water before putting the 2nd beer in. The whiskey character was greatly diminished after the second beer so for subsequent batches I have continued to wash the barrel out with hot water, but then I pour a 5th of whatever spirit I want to get flavor from (I have used bourbon, rye whiskey, and dark rum - considering port next) and let that soak in for a few days before adding a beer. So far it has help up pretty well. No drying out and no sour flavors.

17

Events / Re: NHC full pass wanted - last minute ok

« on: April 30, 2013, 12:33:18 PM »

If he gets a full pass and wants to get rid of the social pass I would like it.

Thanks

18

Beer Recipes / Re: Belgian Stout Critique/Help?

« on: April 30, 2013, 12:31:08 PM »

Looks good to me. Its gonna be BLACK ! 

19

Equipment and Software / Re: SOURCES FOR BREWING ELECTRONIC

« on: April 30, 2013, 12:25:51 PM »

Have you looked at http://theelectricbrewery.com ?

It is a great site.

20

Beer Recipes / Re: Belgian Stout Critique/Help?

« on: April 18, 2013, 02:37:40 PM »

I would take out the black patent and subsitute Blackprinz or Caraffa 2. You could also try Midnight Wheat instead of regular chocolate wheat. I agree some Special B can add to the complexity.

I did not care for the Belgian Stout strain that Wyeast came out with. Not very attenuative. Not very "Belgiany" either. I used WLP 550 on my last Belgian Stout.

With the dark malts in the grain bill the dark syrup may get wasted. I would just add some regular table sugar if you want to dry it out a bit.

My last Belgian Stout with a similar starting gravity fermented down to 1.010

21

Ingredients / Re: Christmas Beer

« on: April 18, 2013, 02:26:14 PM »

I think mint goes much better in mead than in a beer.

22

Yeast and Fermentation / Re: Holy Attenuation Batman!

« on: April 18, 2013, 02:24:32 PM »

Not sure of your grain bill but if it was mostly pale malt I can see it easilt attenuating that far down with a mash of 148 degrees.

23

Kegging and Bottling / Re: Bottle Labels

« on: April 11, 2013, 02:51:27 PM »

I am sure it would be possible to silk screen the bottles be it should would be a PIA.

When I bottle I use a glue stick and labels produced with MS Word or Publisher and printed on a laser printer.

24

Kegging and Bottling / Re: Why do YOU keg?

« on: April 04, 2013, 12:46:56 PM »

I do both. I bottle condition my Belgian-style beers and generally keg everything else. On occasion I will bottle beers out of a keg for competition or for longer term storage or if I need the keg for a new beer.

25

General Homebrew Discussion / Re: mash temp for belgian blond?

« on: April 04, 2013, 12:41:16 PM »

+1 on 150.

The grain bill doesn't need to be complicated wither.

26

General Homebrew Discussion / Re: How to tell a craft brewer his beer is seriously flawed

« on: April 02, 2013, 09:11:31 AM »

unconditioned well water

That could be a huge problem right there. Have they had an analysis done on it? Do they filter it? Put gypsum in the mash at least?

27

Beer Recipes / Re: Baird angry boy brown ale

« on: March 29, 2013, 01:49:04 PM »

to post a pic you have to get the URL from the host site and use the little tiny mona lisa button above the emoticons.

I tried that using images from photobucket but they still didn't show. What did I do wrong?

28

Yeast and Fermentation / Re: Wyeast Old Ale alternatives

« on: March 29, 2013, 01:20:28 PM »

I can tell you that the Old Ale that won gold in last year's NHC used WLP007. I used it in my last Old Ale too.

29

General Homebrew Discussion / Re: recommended homebrew shops in CO.

« on: March 29, 2013, 01:11:51 PM »

The Brew Hut has a selection that rivals that of an online store. They are rarely out of anything, can fill CO2 tanks, and have great people. And, as already mentioned, it is attached to the Dry Dock so you can get  a tasty beer then shop around if you like.

If you interested in a local homebrew club check out www.kroc.org.

30

General Homebrew Discussion / Re: How to tell a craft brewer his beer is seriously flawed

« on: March 28, 2013, 03:27:36 PM »

I have kind of the same problem with a local brewery. It was started by an award winning homebrewer and a great professional brewer. They have a great location and their place is always packed, but their beer sucks. They haven't asked for feedback but I want to give it anyway.