Messages

8071

General Homebrew Discussion / Re: AHA Membership

« on: February 16, 2010, 10:01:25 AM »

Been meaning to do this for a few months.  I just signed up!

Did it through the Homebrewers Association site.  Am I too expect something from USPS?

I assume they'll mail you your membership card and other stuff, like a list of places that support the pub discount.

8072

General Homebrew Discussion / Re: Most difficult / easiest styles to get right?

« on: February 16, 2010, 10:00:29 AM »

Most difficult - Light lager - Helles - can't hide anything in there.  Faults stick out like a sore thumb.

Agreed.

8073

Beer Recipes / Re: Let's see some dunkel recipes

« on: February 16, 2010, 09:54:26 AM »

Mine just passed 3 weeks in primary and I'm  about to give it a "whether it needs it or not" d rest.  I'll xfer it by this weekend, so then I'll have an idea how it tastes.

8074

General Homebrew Discussion / Re: adding sugar...

« on: February 16, 2010, 09:50:52 AM »

I will set my additions out on a table with my timer and brew utensils.
Bittering hops in a bowl
Aroma hops in a Different bowl
Sugars
final additions like whirlfloc and nutrients in another little shotglass
Then I just go down the line up and usually don't forget anything

I do something similar, but I use zip lock bags with the time of the addition written on them.

8075

General Homebrew Discussion / Re: pH Meters

« on: February 15, 2010, 02:11:30 PM »

I have had 2 of these: http://www.hannainst.com/usa/prods2.cfm?id=031003&ProdCode=HI 98128  although it was 0.01 accuracy when I got it. The first lasted several years. The second only lasted 1-2 years, but I didn't store it in the storage solution.
Now I have a Milwaukee.
Get the calibrating solution in 16 oz bottles from your local science supply store.

What model of Milwaukee, Tom?

8076

Equipment and Software / Re: pH meter questions

« on: February 15, 2010, 02:09:37 PM »

Thanks, Kai.  I just noticed that thread and posted some questions there.

8077

General Homebrew Discussion / Re: pH Meters

« on: February 15, 2010, 02:08:03 PM »

I just posted some similar questions in the equipment section, but I'll repeat them here....I'm looking at a Milwaukee pH51 at the LHBS.  According to Kai's buyers guide, I should be looking for an accuracy of .01ish.  If I read this correctly (http://www.milwaukeetesters.com/pdf/pH51.pdf), the pH 51 is only .1?  All I'm really interested in is mash pH, and Kai's writeup implies that might be OK for that that purpose.  Anybody used this model?

8078

Equipment and Software / pH meter questions

« on: February 15, 2010, 01:11:52 PM »

Due to the generosity of my wife and BIL, I've got bucks to burn at the LHBS (well, gift certificates, anyway).  I'm totally stocked up on brewing supplies, so I think I'm gonna pick up a pH meter.  The one he sells is the Milwaukee pH51.  Anybody have any experience with this brand?  And any tips you can give me for using it?  I assume I'll want to pull a sample and cool it down as opposed to just sticking the meter in the mash?

8079

All Things Food / Re: Beer Cheese Soup

« on: February 14, 2010, 12:15:34 PM »

BTW, if you use a stick blender instead of a blender or food processor, it's a lot easier.

8080

The Pub / Re: Happy B-Day Denny!!!!!!!

« on: February 14, 2010, 12:03:47 PM »

Well it sounds like you are going to celebrate like a professional at least!

That's the intention....TOMORROW I'll have the professional hangover!   

BTW, I can't be the only one with a birthday today....Happy Birthday to the rest of you, too!

8081

All Grain Brewing / Re: Mash temperature differences

« on: February 14, 2010, 10:26:06 AM »

I'm with Weaze....stir at dough in until you get consistent temps.  Then close the cooler and don't stir anymore.  Whenever you open it to stir, you lose heat.

8082

Yeast and Fermentation / Re: Kraeusen removal, what difference does it make

« on: February 14, 2010, 10:22:05 AM »

I appreciate your time and effort to do the experiment, Kai.  I've gotta say that your results remind me of several experimental results I've gotten....kinda inconclusive.  I think the bottom line is that if you feel it makes a difference, you should do it.

8083

Yeast and Fermentation / Re: Going to rehydrate

« on: February 14, 2010, 09:44:01 AM »

Just give it time...if it isn't going by 24 hours, you can have my next batch!   

So, uh......it's been 25 hours now, and nothing.........

Okey dokey, it's all yours...lemme know when you want to pick it up!

8084

Yeast and Fermentation / Re: Going to rehydrate

« on: February 14, 2010, 09:43:16 AM »

if it isn't going by 24 hours, you can have my next batch!   

I would think he'd want some good beer? 

That, sir, was precisely the point....

8085

All Things Food / Re: Beer Cheese Soup

« on: February 14, 2010, 09:34:49 AM »

Hey Denny, why are you recipe teasing us?   

DOH!  Just remembered this...

Potato Beer Cheese Soup

1   quart chicken broth
(homemade or canned)
2 1/2 pounds potatoes, un-peeled, coarsely chopped
2   cups chopped green on¬
ions, whites and about
half the green stalks
1     quart half-and-half or milk
1/4    cup soy sauce
1     teaspoon freshly ground white pepper
6     ounces shredded Swiss cheese
6     ounces shredded Ched¬dar cheese
1/2    cup beer (or dry white wine or dry sherry)
In a heavy-bottomed soup pot, bring the chicken broth to a boil. Add the potatoes and simmer for 30 minutes, or until the potatoes are very soft. Add the green onions and remove the pot from the heat. Add the half-and-half or milk to the pot.
Puree the potato-broth mixture in a blender or food processor. (You will have to do this in batches; when blending, fill the container only half full and cover the lid with a dish towel because the soup "spurts" quite violently as it's being blended.) Return the puree to the pot. Stir in the soy sauce and pep¬per and slowly bring the soup back to a simmer.
When the soup begins to sim¬mer, stir in the grated cheeses grad-ually, a handful at a time. Now gen-tly whisk in the wine, sherry or beer.
Yields 8 servings.