Topics

16

The Pub / Sandy

« on: October 26, 2012, 10:40:30 AM »

Looks like Sam Calagione is in for a ride.


The National Weather Service is predicting the path of Sandy to go pretty much right over the brewery.  Of course these things change, but the Delmarva pennisula looks to get hit pretty hard.

Stay safe Ron and all our East Coast folks.  Hopefully it's not a repeat of what happened in New England last year, especially Vermont with Irene.

17

The Pub / East vs West

« on: October 26, 2012, 06:37:52 AM »

I heard this on WEEI sports radio in Boston this morning and almost drove off the road laughing...

http://www.youtube.com/watch?v=gODZzSOelss

18

Other Fermentables / My First Cider

« on: October 17, 2012, 05:17:48 PM »

I started my first cider ever on September 16th.  5 gallons local cider, campden tablet for 24 hours then pitched Lavlin 71b yeast and did a primary for about 3 weeks.  Transferred from a bucket to a carboy and aged another 2+ weeks.  I transferred to another carboy tonight and took a sample to taste.  It was a tart, metallic taste and a bit of sulfur aroma. 

Any suggestions why there is a metallic taste, or is this normal before backsweetening it?

Thank you for your assistance...I promise to include you in my acceptance speech for the Ninkasi award 

19

The Pub / Ebay Ban

« on: August 17, 2012, 12:57:09 PM »

So here it is...late Friday afternoon before the start of my vacation.  I figure might as well post on the AHA Forum.  What else am I going to do?  Work? 

I read today how Ebay is going to ban sales of certain intangible items ( spells, hexes and the sort ).  I was then thinking about how fast the GABF Members only session sold out and how shortly after, these tickets were being listed on ebay, stubhub, etc.

Do you think a ban on these beer related items is a good idea?  How about the people who go to the limited releases and buy bottles just to sell them on ebay for a 1000% markup?

I am not for anymore "nanny-state" items, like banning soda, greasy food, etc., but I can't stand it when people do these things just to make a profit, especially when that profit isn't shared with the brewers or organizers of an event.  What's next?  Ebay listing for NHC entries for the people who didn't get in on time?

Your thoughts?  Or not...again, I'm just bored before vacation starts in  T-01:03:30.

20

Yeast and Fermentation / What are you paying for your yeast?

« on: August 06, 2012, 11:27:01 AM »

I just bought a smack pack of Wyeast Lager yeast today and it cost $11.75.  I wouldn't normally pay that much but I needed it sooner than later.

What is everyone else willing to pay for yeast?

I know I can get it cheaper online, but I'm not too crazy about it sitting in the UPS truck in this heat, even with the freezer packs (which probably only last a few hours ).  Another local option has it for $9.99, which also seems high.  Most of the places around me only have Wyeast, but it is the same for White Labs?  Is everything going up?  Is there a dreaded yeast "shortage"  ?

Also the yeast I got today is dated March 6, 2012 which means I'm going to need to step it up a few couple times to get the total yeast I need.  But when you procrastinate, you pay I guess 

21

Other Fermentables / First Mead Questions

« on: August 02, 2012, 10:10:56 AM »

Started my first mead on Sunday.  15 lbs of wildflower honey, water, and 1/4 of the nutrients.  I rehydrated the yeast (71B-1122) according to package and I'm fermenting at 65 F.  I open and stir it twice a day, once in the morning and once at night.  I also add a 1/4 of the nutrients when I stir at night.  I currently have 1/4 left and from an interview with Curt Stock that I saw, he said the last 1/4 should be added when 2/3 fermentation was done. 

My question now is how many more days should I be stirring the mead to off gas the CO2?  Is there some unwritten rule or it is based on percentage of fermentation completed?  Should I be stirring it everyday still but maybe not as vigorously as I have been?

I have some madagascar vanilla beans soaking in vodka right now to dose the mead at bottling time.

Thanks!

22

All Things Food / Smoking Chicken - Need Brine and Rub Recipes

« on: June 08, 2012, 11:32:31 AM »

So I decided to branch out from smoking ribs to trying a whole chicken this weekend.

Anyone have some recipes for a brine ( yes, it can include beer if you want ) and rubs for my maiden voyage into the smoked chicken world?

Most of the brines I've seen online say water, salt, & sugar and spices if you want.  The spices part is what I'm curious about.  I don't want to over do it. 

Thanks.

23

The Pub / RIP Junior

« on: May 02, 2012, 12:08:42 PM »

http://sports.yahoo.com/blogs/nfl-shutdown-corner/report-nfl-legend-junior-seau-dead-182120394.html

Hated him as a Charger ( I'm a Pats fan ) but respected the player.  Totally loved him as a Patriot...a true sportsman, hard worker, and never seemed to let his fame get the best of him.

Every year I'm kinda hope he signs back on with the Pats...I guess that is over.

It will be interesting to see what develops in the investigation.

RIP Junior!

24

Yeast and Fermentation / Aerate Starter?

« on: April 05, 2012, 10:26:37 AM »

Recent scoresheets have made me wonder whether I'm aerating my wort properly.  In the past I've either shaken the carboy or used an aquarium pump/sanitary filter/stone setup.  Both methods seem to produce a lot of foam, which in turn may be affecting my head retention later.

So I ordered a O2 aeration system from Williams Brewing ( liked this one especially because of the rod that allows me to put the stone right where I want it ).  Now I want to aerate everything 

I use a stir plate for my starters, so is it necessary to aerate the starter?  Will it hurt anything if I do?  I imagine I would only need less than a minute with pure O2.

Thanks.

25

Homebrew Competitions / NHC 1st Round Judging - Philadelphia Region

« on: March 30, 2012, 10:11:20 AM »

I was looking at the AHA Competition calendar and saw that the Philly region was doing 1st round judging today.  Can anyone confirm that?

I don't want to open that whole can of worms from last year, but it's nice to know the region I sent to is on the ball.  I know results aren't posted until everyone is done.

I was worried because I waited until closer to the deadline so they wouldn't be there too early.  But then it was 85+ degrees in the Northeast when I wanted to ship them.  The weather cooled a bit and I sent them...they got there the day before the deadline.

Good luck to all ( especially me  )

26

The Pub / Consider this before you go out drinking this weekend...

« on: February 24, 2012, 09:31:17 AM »

27

Events / NHC Guide and Tips for a Newbie

« on: February 14, 2012, 07:25:11 AM »

I'm not talking about what speakers to see or what events to attend.  I am more concerned on the veteran's tips on surviving 3, possibly 4 or more days of drinking.

I know the old saying, "It's a marathon, not a sprint".  And believe me, my intention is not to get full out wasted...I can do that a lot cheaper at home    I fly in on Tuesday, hitting BN7 on Wednesday, then the conference events Thurs-Sat and fly home on Sunday.  I doubt I will ever leave the hotel/conference unless there is something close by.

What I would like to see are people's tips like drinking in moderation ( yeah right! ), drinking water between each beer, or what is you best cure for a hangover ( I think I heard a big, greasy breakfast does wonders for that), etc.  Any other tips would be appreciated.

Thanks and see you ( and Bigfoot ) in Seattle!!

28

Ingredients / Dry Hop in Keg with Centennial

« on: January 14, 2012, 04:27:15 PM »

I have an American Pale Ale in the keg ( about 4 weeks old ) that was bittered with Centennial, middle additions Cascade and Dry hopped with Cascade.  I would like a little more flavor and aroma in it and am thinking about dry hopping in a sack in the keg for 7 days.

I have some Centennial.  Would 2 oz of Centennial dry hop for about a week taste good, or should I go with something like cascade? 

29

Yeast and Fermentation / First Lager Starter

« on: January 09, 2012, 11:56:09 AM »

I have my first ever lager starter going at room temp in preparation for a Munich Helles next weekend.  The yeast is WLP830.  I want to crash it and step it up once more before next weekend.

Is there any special consideration when cold crashing a lager starter, since they like to ferment at colder temperatures?  Or is it not a problem since all the sugars should be gone from growing the yeast in the first place?

I don't want to screw this up since the yeast cake is going to be repitched into the next beer, a Maibock.

Thanks.

30

The Pub / Vermin Supreme

« on: December 21, 2011, 06:51:38 AM »

*** Mods please note that although political in nature, it is not really a political statement.  However, if it starts to develop that way, please feel free to lock or delete the thread ***

The long lasting tradition of New Hampshire's First in the Nation Primary status allows the candidates to interact one on one with the people.  It also allows coverage of fellows like this:

http://www.nashuatelegraph.com/newsstatenewengland/941045-227/vermin-supreme-the-longest-of-long-shots.html

Some people are annoyed with him, but I think he's a riot  ...a nice little change from the serious candidates.

Please enjoy this and refrain from making this a political, and therefore deleted post.