1021
The Pub / Re: song title game
« on: July 18, 2012, 09:14:10 pm »
Cadillac Rock Box - Anthrax
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1022
General Homebrew Discussion / Re: What's Brewing This Weekend - 7/20 Edition
« on: July 18, 2012, 11:45:20 am »
My first all-grain (Hoptoberfest) is in the ice bath as we speak. Tonight I make the starter for Tuesday's Belgian Barleywine. Hopefully I can get to the LHBS today before this storm gets too bad, so I can grab some Special B for the BW and sparkolloid for my melomel.
1023
Yeast and Fermentation / Re: 2 wks Primary ; 2 wks Seconday ; 2 weeks bottle?
« on: July 18, 2012, 09:55:36 am »Thanks for all the replies. I will probably try to skip the secondaries. All the Northern Brewer kits recommended secondaries. Hence, why I planned to do it. Thanks again!
You're going to find that recommendation on just about any kit you buy. There's still a prevalence of outdated information out there. It turns out that making good beer is way simpler than commonly thought. So long as you have great sanitation, pitch enough yeast, and control your fermentation temps, you're golden.
1024
Yeast and Fermentation / Re: Is Mr. Malty dependable?
« on: July 18, 2012, 09:38:32 am »I find http://www.yeastcalc.com/ to be way more useful than MrMalty's calc, mostly because it has built-in stepped-starter support.
....and bookmarked! TYVM!
As much as I love me some Mr Malty, I like that with yeastcalc I just type in the date on my smackpack and I get everything down to how much DME to use all on one page with no further drunken calculations required by me
1025
Other Fermentables / Re: Melomel - low OG
« on: July 17, 2012, 08:26:55 am »
Thanks for the tip. It's only a 1.3 gallon batch, so I don't want to shoot through too much if I can avoid it. This is loosely based on one of Curt stock's recipes and gives an FG range of 1.020-1.030. It is waaaay dry for my tastes so I think it will be safe to add at least 10 gravity points worth of honey to start.
I think my plan will be to hit it with sparkolloid now. Once it clears I'll rack it and mix with the honey. I'll rack 1/3 over and mix with enough honey to raise the full batch by 10 points and take a sample. Then I'll rack enough over so there's a total of half racked and take a sample. Then I'll rack the full amount over and take another sample. This way I'll have samples of roughly 1.012, 1.022 and 1.032 to taste and know what ballpark I'm shooting for. Then I can fine tune and dial it in from there.
I think my plan will be to hit it with sparkolloid now. Once it clears I'll rack it and mix with the honey. I'll rack 1/3 over and mix with enough honey to raise the full batch by 10 points and take a sample. Then I'll rack enough over so there's a total of half racked and take a sample. Then I'll rack the full amount over and take another sample. This way I'll have samples of roughly 1.012, 1.022 and 1.032 to taste and know what ballpark I'm shooting for. Then I can fine tune and dial it in from there.
1026
The Pub / Re: RIP Jon Lord - Deep Purple keyboardist dead at 71
« on: July 17, 2012, 05:51:23 am »
I was just but a wee lad, but it's comforting to know that there was a time in my life when keyboards + rock did not = suck
RIP to a true legend and innovator.
RIP to a true legend and innovator.
1027
Yeast and Fermentation / Re: Wyeast 2124 @ ale temps
« on: July 17, 2012, 05:42:11 am »
What temp did you pitch at? I was thinking of getting down as close to 45 as I can to pitch, then let it rise to about 60-62 and hold the temp there.
1028
The Pub / Re: song title game
« on: July 16, 2012, 08:08:13 pm »
Tonight (We Need a Lover) - Motley Crue
1029
Yeast and Fermentation / Re: Wyeast 2124 @ ale temps
« on: July 16, 2012, 08:07:16 pm »
Thanks for the feedback. I've heard mixed things on this strain at ale temps, but I will definitely look into it in the near future. I have a starter of 2633 crashing as we speak for my Ofest, but if I can cheat a bit and only need to keep my swamp cooler in the low 60s instead of 50 I will probably use 2124 for my future "lagers".
Anyone ever use 2124 in a dopplebock?
I know what I know, if you know what I mean.
Hmm... this could get real obscure real fast...
Anyone ever use 2124 in a dopplebock?
Of course when I brew with it I wear sweaters with elbow patches, quote beat poetry, and drink coffee from a bowl-sized mug.
I know what I know, if you know what I mean.
Hmm... this could get real obscure real fast...
1030
General Homebrew Discussion / Re: Krausen
« on: July 16, 2012, 04:45:01 pm »yeah, that Krausen is not going anywhere. I'm guessing that the fermentation is done. I was wondering if dry hopping on all that krausen would effect the ability of the hop oils to dissolve/do their thing.
You using cones or pellets? Pellets should drop right in. Cones may sit on top for a bit, but eventually they'll sink through/absorb the krausen.
1031
General Homebrew Discussion / Re: President and First Lady are brewing in the white house
« on: July 16, 2012, 03:05:02 pm »
Politics aside, any positive exposure for the obsession, especially on such a big level is great IMHO
1033
Commercial Beer Reviews / Re: Rochefort 8
« on: July 15, 2012, 08:30:13 pm »
It's from (arguably) the best craft-brew store in the state, so I'd like to think that handling at the store isn't an issue. Plus I had a Rochefort 10 the night after from the same trip and it was just fine.
1034
All Things Food / Re: What's For Dinner?
« on: July 15, 2012, 08:26:54 pm »
As far as grilled pizza goes, I am by no means an expert but I've started to get comfortable with it over the past year. I usually roll out the dough, let it rest a few minutes, then roll it out again. No hand-tossing/stretching for me; I'm just not that skilled in the dough department. I don't necessarily need the dough to be paper-thin, but it can't be Chicago-deep. I cook one side just until it sets up, flip it, then top it. My favorite is actually just doing cinnamon-sugar on top - sort of like a grilled doughboy.
In other news - I cooked my first meal of the summer using ingredients out of my garden. Kitchen sink tacos - chourizo seitan with roasted anaheims, unroasted jalapenos and lime basil from the garden. Plus some local garlic and grilled corn. The sauce was some taco sauce I had laying around in the fridge thinned out with some homebrew IPA. It's what I call a "conversation starter lunch" when I bring the leftovers to work.
In other news - I cooked my first meal of the summer using ingredients out of my garden. Kitchen sink tacos - chourizo seitan with roasted anaheims, unroasted jalapenos and lime basil from the garden. Plus some local garlic and grilled corn. The sauce was some taco sauce I had laying around in the fridge thinned out with some homebrew IPA. It's what I call a "conversation starter lunch" when I bring the leftovers to work.
1035
The Pub / Re: "Homebrewers" (insert eyeroll)
« on: July 15, 2012, 07:54:55 pm »
Now that I have enough brews under my belt to feel like I'm pretty comfortable with certain styles of beer, I often have beers that are completely not my taste or seem like something's off. Usually I can place my finger on it (i.e., too much crystal malt in pale ales). Sometimes I can't quite nail it down (i.e., something's going on with the yeast/fermentation).
Even if I don't like a beer, I think it's absurd to bust a guy's balls about it. Obviously he knows how to make beer that people enjoy or else he won't be in business long. I usually take it as an opportunity to talk shop with the brewer. If there's something I don't like in a beer, I generally ask as much detail about it without letting on that I'm not a fan. This way I'll learn exactly what not to do in my own brews.
Either way, no need to be a prick about things regardless of what side of the bar you're on.
Even if I don't like a beer, I think it's absurd to bust a guy's balls about it. Obviously he knows how to make beer that people enjoy or else he won't be in business long. I usually take it as an opportunity to talk shop with the brewer. If there's something I don't like in a beer, I generally ask as much detail about it without letting on that I'm not a fan. This way I'll learn exactly what not to do in my own brews.
Either way, no need to be a prick about things regardless of what side of the bar you're on.