Messages

1021

Kegging and Bottling / Re: CO2 "oxygen barrier"

« on: April 03, 2011, 09:40:23 AM »

Thanks alot Narcout!  That's a great infomative piece you've put together there.  I have two batches to keg this afternoon and a keezer collar to stain and finish off.  I better get busy.

1022

Equipment and Software / Re: Best material to build potable water hose?

« on: March 31, 2011, 01:19:41 PM »

Nice! Thirteen bucks is worth not having to build it up. Thanks for the links!

1023

Equipment and Software / Best material to build potable water hose?

« on: March 31, 2011, 12:15:20 PM »

Need to build a potable water hose for the all grain set up in the garage.  What is the best material to use considering safety, health and taste? 

1024

General Homebrew Discussion / Re: Is a refractometer worth the $$?

« on: March 31, 2011, 09:09:40 AM »

I could calibrate mine for the rest of my life and I still don't think it would read accurately.

they don't work in Oregon.  only Florida.  duh.

Something told me I should hold off on that purchase. Must be the vortex throws them off.

1025

The Pub / Re: What's the Weather Like Where You Are?

« on: March 31, 2011, 07:24:59 AM »

cool and damp with scattered sun breaks to make it nice and muggy... spring in Oregon.

1026

Yeast and Fermentation / Re: Transporting fresh yeast from brewery to home

« on: March 30, 2011, 11:38:20 PM »

Try using it to make a Dark Mild.

Do you have a favorite recipe you would recommend?

1027

Commercial Beer Reviews / Re: Raging b!tch

« on: March 30, 2011, 10:37:36 AM »

Of course we're used to the heat! Anyway, the interesting thing was the capsaicin canceled out the phenol flavor but left the hops and malt shining. Plus the sweetness cooled the palate somewhat.

Well, that is interesting. Maybe I should give it a try a it's usually the phenols in Belgians that can be a bit much for my liking and in truth I do enjoy pushing the capsaicin envelope.

1028

General Homebrew Discussion / Re: What's Brewing This Weekend? - 4/1 Edition

« on: March 30, 2011, 10:29:52 AM »

I see, I that case with that method could one pitch yeast harvested from a big/hoppy/dark ale to a lighter version with minimal influence from the original?

1029

Commercial Beer Reviews / Re: Raging b!tch

« on: March 30, 2011, 10:25:16 AM »

I gave some to my friend with the uber-sensitive palate and he didn't like it except with some habenero salsa I force-fed him. Actually he went like a pig at the trough but I digress.

Ha... it also feels really good when you stop smashing your fingers with a hammer.  I can't taste anything after habanero salsa so if that's what it takes to make this stuff palateable... think I'll pass.  Love the name though.  Maybe it just needs to be paired with Arrogant Bastard.  

1030

General Homebrew Discussion / Re: What's Brewing This Weekend? - 4/1 Edition

« on: March 30, 2011, 10:15:11 AM »

No brewing this weekend, but will make the starter for the raspberry wit coming up next weekend.

Interesting, you're doing your starter a week in advance?  I was under the impression that 24-48 was the optimal timeframe. Curious about your strategy.

1031

Pimp My System / Re: Keezer Say What !!!

« on: March 30, 2011, 10:06:30 AM »

Wow. Inspirational! Really nice work.

1032

The Pub / Re: Getting sick of all these movie franchise 'Reboots' and remakes

« on: March 30, 2011, 07:59:05 AM »

+1
That was funny right there.

this could be a good thread...

a) worst movies re-boots

b) worst classic rock covers (bonus points for cheesy duets)

1033

Yeast and Fermentation / Re: Transporting fresh yeast from brewery to home

« on: March 30, 2011, 07:29:35 AM »

That indeed is the correct number.  I really like their brews so I'm excited to try this strain on my own recipe.

1034

General Homebrew Discussion / Re: What does oxidized beer taste like?

« on: March 30, 2011, 07:27:59 AM »

Very helpful comments all, thank you. 

1035

Yeast and Fermentation / Re: Transporting fresh yeast from brewery to home

« on: March 29, 2011, 11:06:36 PM »

Hey Pinski, I see you're in Portland, me too. Where are you getting your yeast?

Hey Oly,
The Brewmistress was getting one of our Cornies filled with Hopwork's Secession CDA (my apologies to those averse to this name, at least I kept it to acromym) and she asked about yeast for homebrewers.  She said they were more than happy to oblige.  I can't remember the Wyeast number off the top of my head but I looked it up and it's a London Ale III and she said that the brewer mentioned that it was their standard ale yeast. 
Cheers!