Messages

151

Ingredients / Re: Planting hop rhizomes

« on: April 16, 2010, 08:29:14 AM »

a general question - I got Rhizomes about 3 weeks ago and they've sat in my fridge since then.  From what I'm hearing I should put them in a planter before transplanting to the yard?  Am I too late to get them in the ground this year?

Also, what can be used to contain the Rhizomes in their planted area?  Any kind of in-ground 'box' they can be put it?  I'd prefer not to have to dig up my yard to keep them from taking over!

152

Yeast and Fermentation / Re: Trying to Find Yorkshire Yeast

« on: April 15, 2010, 03:11:29 PM »

The Innkeeper Ale kit from Northern Brewer intrigued me a year ago when it came out - especially for the yeast.  Now after hearing that cybi podcast, I MUST get my hands some!  Hopefully enough interest can be generated to get it out there year-round.

153

Kegging and Bottling / Help me design a killer kegerator!

« on: March 16, 2010, 11:59:48 AM »

Hey all,

I've been charged (well, I volunteered) for getting a workable kegerator system in my office.  The big challenge is that the new building we're in has a custom cabinet unit which had a beer dispensing system put in as an afterthought.  It currently houses two pony kegs and a flash chiller, which doesn't work for anything more than a single event - not long-term storage.  I'm wondering what options exist out there for converting this space into a properly refrigerated space.  What I'm looking at (without any cutting) is a box that is 41"H x 39.5"W x 31"D (all internal dimensions), but with a 'serving shelf' on the front that reduces the current opening to 22"H.  There is a possibility of cutting out the back of the cabinet to get another 8" of depth.  Will make more sense with some pics:  http://www.flickr.com/photos/rangerover/sets/72157623477773771/

I'm hoping for: 1.)  suggestions on refridgerators\chest freezers that may fit the space as-is (i.e. cheap 'n easy) and/or  2.)  possibilities for a custom job, even referrals to companies in the NW (Seattle) that do this type of work.  I'm guessing number 2 is the mostly viable option considering the odd-sized space, but I want the experts to take a look and chime-in.  I really want to get draft beer back in the office! (wouldn't you?)

cheers!

154

All Grain Brewing / Re: Badly stuck Mash - why this time?

« on: March 15, 2010, 03:25:05 PM »

Nope, I ran off fairly slowly, AND was extra careful during vorlaufing, having considered this might be a cause.  As I watched the runoff, it did seem like there were lots of visible particulates moving through the tubing.  Not sure if that was the broken-down FB, or pulverized base malt like my other guess. 

Since no one's jumping on any other obvious culprit, I'll write-this off as a one-off and watch closely the next time my FB % is so high.

Thanks all!

155

All Grain Brewing / Re: Badly stuck Mash - why this time?

« on: March 15, 2010, 02:47:55 PM »

More info:  rectangular Coleman Extreme cooler, stainless braid manifold.

I've brewed batches with as little as 9lbs and up to 16lbs of grain with this system - again, never had runoff issues.

Thanks for the suggestion, Denny - that was my guess too being as I doubled that ingredient from the first run and an ingredient, I don't know much about.

156

All Grain Brewing / Badly stuck Mash - why this time?

« on: March 15, 2010, 02:14:05 PM »

I asked this on another forum recently without a lot of concrete feedback, so I present to you:  I brewed a Dry Stout a couple weeks ago - had a badly stuck mash and sparge of the likes I've never experienced (had to nearly completely scoop out the mash tun with a strainer) . I've brewed a good dozen batches on my system, one of which had 20%+ Rye (w/out rice hulls) which lautered without a hitch.

The gap on my Barley Crusher has not been changed. The two culprits I'm guessing at this point are:

1.) Extra Dry base malt causing excess flour and husk breakage (this was Golden Promise malt I got from the LHBS)

2.) I doubled the Flaked Barley from the first batch of this beer (2lbs in a 9.5 lb total grist) and wondered if the flaked format creates a more gummy mash?

Either of these likely?  Any other potential culprits?

Thanks in advance!

157

Yeast and Fermentation / Re: Wyeast 1450

« on: March 10, 2010, 12:31:42 PM »

My experience with 1450 was also that it was slower and steady (though still very attenuative) compare to say, US-05 which rips through seemingly any wort in 3 days.  Will be using 1450 again in the next week or two - a fine yeast that I'm glad has become a year-round offering!

158

Ingredients / Re: Vanilla Beans

« on: March 04, 2010, 10:56:58 AM »

Thanks for the replies!  Guess I'll just have to taste them overtime (oh darn, beer to sample!).  I've got 4 750ml bottles, so will squirrel away one or two for a good awhile anyway.

159

Ingredients / Re: American 2-Row vs. British Pale

« on: March 04, 2010, 08:36:31 AM »

I remember a Basic Brewing vodcast awhile back did a base malt experiment using American 2-Row, MO, and a Belgian Pale Ale malt.  They made a gallon of unhopped beer for each, same (or as close as possible) gravity, and yeast.  Tasted side-by-side, the differences in color and flavor were notable.  Could probably easily find it on the site:  http://www.basicbrewing.com

Been meaning to try something like this for awhile.

160

Ingredients / Re: Vanilla Beans

« on: March 03, 2010, 05:01:35 PM »

Those experienced w/Vanilla - does it age out very quickly?  I threw about 1/3 of one dried up bean (soaked a few days in vodka) into a gallon of Imperial Porter along with some oak cubes and fresh ground nutmeg for about two weeks.  It was a Vanilla bomb a month ago when I bottled it (actually was perfect at a 50/50 blend with the un-spiced Porter).  I'm wondering if it will be drinkable on it's own, or if it will be a specialty 'mixer' beer.

161

General Homebrew Discussion / Re: Scale for very small measures?

« on: March 03, 2010, 08:33:10 AM »

Awesome - thanks everyone!  My dad used to be an avid re-loader, he may even have one laying around.

162

General Homebrew Discussion / Scale for very small measures?

« on: March 02, 2010, 03:31:08 PM »

Hey all, where can one find a scale that will measure in grams, say for spices and water treatments?  (i.e. very small amounts my kitchen scale doesn't do)

Cheers!

163

Ingredients / Re: % Rye?

« on: February 26, 2010, 08:34:47 AM »

the % figure seems pretty system-and taste-specific.  I did a beer with Denny's Wry Smile as a template - the grain bill was identical and about 30% Rye in that one. I'd zero issues lautering - no rice hulls or otherwise and it ran-off as fast as any other non-Rye beer I've done.  Personally, while the beer was solid, I'm pulling back on the Rye just a tad the next time around (brewing it again in another couple weeks).

I would like to try a 'Rye-Wine' for kicks at some point - maybe up to 40% Rye, British Pale making up the rest, and a mild, earthy hop.  Not sure which way to go with yeast.  Been reading up on Roggenbier too which I've only had once commercially, mmmm, Rye....

I'm just doing single-infusion mashes in a rectangular cooler with a stainless braid manifold, fwiw.

164

All Grain Brewing / Re: Roasting your own grains

« on: February 24, 2010, 03:23:31 PM »

I did the light dry toasting (30 mins) and the wet roasting (1.5 hrs) on some Domestic 2-row, according to Palmer's directions with great success.  I made an all-2-row amber session ale with those as my character malts and was very pleasantly surprised - lots of toasty, nutty, malt depth and nice orange color.  I'll always keep some on-hand - and easy enough to make more if I run out!