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Messages - Rhoobarb

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91
Pimp My System / Re: Kegerator Showcase
« on: September 24, 2010, 07:35:08 AM »
Here is mine.





At some point I plan to put on a faux-granite top (my wife's idea) and route out the area where the drip tray is so it will sit flush.  I also plan to sheath it in oak.  One question for you guys that have covered yours in wood - did you glue the wood right to the outer walls of the freezer or did you use strip wood spacers?  I've been told conflicting warnings about overheating the unit.  Some say it needs air circulating b/w the walls and the wood, so leave some space. Others have told me just the opposite - that having air circulating b/w the walls and the wood would lead to overheating and I should glue the wood directly to the outer walls.  Which is correct?

92
Yeast and Fermentation / Re: Gelatin
« on: September 23, 2010, 11:29:53 AM »
...There are people who say not to boil it because it will denature the proteins.  That is silly.  ...
It stems from cooking or, more specifically, baking with gelatin.  Boiling reduces the gelatin's strength and causes a top film to form, which in turn causes lumps in your batter.  Lumpy Batter.  I think I saw them open up for Deep Purple in 1977.

93
Commercial Beer Reviews / Re: Oskar Blues ...
« on: September 23, 2010, 11:04:13 AM »
... I find Summit to be very onion/garlic-y when the beer is young, but that it fades into a great tangerine/grapefruit flavor after a few weeks.
Exactly!  I brewed an IPA with it and found the same!  I like Summit!  Beveragebob, you dumped yours too soon! ;D  I'll have to seek out some of this Gubna beer you people are talking about.  I don't know if it has arrived in Chicago yet or not.  Don't recall seeing any OB beers yet.  But I have so much homebrew, I don't spend much time at the booze shop these days! ;)

94
Ingredients / Re: Nugget/Amarillo hop combo
« on: September 23, 2010, 10:45:16 AM »
I think it's a great combo.  I brewed 10 gals. of an IPA that was a combo of Nugget, Bullion and Amarillo and loved the results.  Killed one keg and have another in line.  I plan to enter it in a couple of upcoming competitions.  Recipe linky: http://www.homebrewchatter.com/board/showthread.php?11351-Gold-Nugget-Bullion-IPA   

95
Ingredients / Re: Cacao Nibs
« on: September 23, 2010, 10:41:18 AM »
I brew a Chocolate Stout that calls for 8oz. of nibs in secondary.  I leave them for 14 days b/c I'm looking for a good chocolate aroma and taste profile. I'd recommend half of that for the same amount of days or, as Gordon suggests, check it.   

96
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/17 Edition
« on: September 15, 2010, 12:13:51 PM »
Brewing a German Hefe 'ersatz-Franzi clone' on Sunday to have ready for a party October 16th. First brewed it last year using WY3333 German yeast and a single infusion mash. It was good, but not what I'd hoped for. This time I'm using Wyeast 3638 Bavarian Hefe yeast and will do a ferulic acid rest at 110oF. I plan to start fermentation at 62oF and let it rise on it's own to ~68oF. Biggest change of all - I'm trying an open fermentation in a plastic bucket to top crop the yeast - never done one before. Yowzaa! :o

97
Just a reminder that this is this Thursday, Sept. 9th!  I'll be there.

98
General Homebrew Discussion / Re: Pumpkin Beer
« on: August 20, 2010, 01:17:50 PM »
A typical pumpkin pie spice mix consists of: 1/2 tsp. cinnamon, 1/4 tsp. ginger and 1/8 tsp. each nutmeg and allspice.  I usually use .75oz. in a 5 gal. batch at 1 min. left in the boil.  I'll add more at bottling/kegging if I think it needs it.

99
Latest posted there is this:

Quote
We recently acquired Brewcraft and intend to open up other distribution points in the near future.

However, we appreciate the continued business our loyal homebrew customers have given us. With that being said we intend to continue to make our current product line available to our current home brew accounts but we will not be accepting new home brew customers. Homebrew customers who have done business with North Country Malt Supply and Mid Country Malt Supply over the past 12 months can place orders by calling our toll free number (NC: 888-368-5571 - MC: 866-428-1438) or by e-mailing: orders@northcountrymalt.com.

Thank you for your continued support.

Kelly J. Kuehl - Director of Sales
The Country Malt Group

Another person posted that smaller quantities - single bags, etc. will be directed to Brewcraft. I like/liked buying from Mid-Country b/c they are only ten mins. from my house!

100
Decided to brew Sunday instead of Saturday b/c it will be nearly 10oF warmer and a lot more humid Saturday.  Brewing the Surly Furious clone from BYO.  Other brewers I know will be brewing the same recipe.  Next month we'll be filling a 55 gal. bourbon barrel with this and dry hopping it in the barrel.  This will be our third and, very likely, final brew in this barrel.  The barrel is getting long in the tooth.  :-\

101
My wife is much better at picking up (and picking apart) flavors in my homebrew than I am.  I've thought of trying my hand at the BJCP test and I bet if I got her to try it with me, she'd score better than me!  I should get her to look for a job like this.  Preferably in a warmer climate!

102
All Grain Brewing / Re: How many burns out of a 5lb propane tank?
« on: May 10, 2010, 02:19:23 PM »
Why not buy a couple of 5lb. tanks so you always have one "hidden" and at the ready if the other one goes down?  ;)

103
All Grain Brewing / Re: Water to Grain Ratio
« on: February 26, 2010, 02:31:58 PM »
I try and keep it b/w 1.25 to 1.5 qts. and can't say I've noticed a difference.  My water's pH is ~7-8.

104
The Pub / Re: Howdy everybody!
« on: February 12, 2010, 02:56:53 PM »
Just found this place doing a Google search for "Zweimaisch Verfahren".  I ended up here and never found out what it was! lol

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