Messages

1

All Things Food / Re: Hop chocolate bar

« on: Today at 06:22:07 AM »

That sounds interesting.  My favorite chocolates are single malt truffles from Theo in Seattle.
https://www.theochocolate.com/product/24

2

Homebrew Clubs / Re: Newbie Here

« on: May 17, 2013, 02:07:52 PM »

Keeping in mind I want to get as close to the taste of Miller Genuine Draft.

Thanks for your help.

Shane

Shane,
You may be disappointed with your beer if you are expecting it to taste like MGD.  Most homebrews have a lot more beer flavor than that.  More malt, more hops, more body.
You may like it, but it won't be MGD,

3

Ingredients / Re: How to Sanitize Sugar Addition

« on: May 17, 2013, 09:55:26 AM »

I have made Belgian Tripel by adding the sugar addition directly into the fermenter on the third day of fermentation.  I don't think you need to be concerned with sanitizing it, especially if you're using it right out of the sealed container from the store.

4

Kegging and Bottling / Re: Bottles Bursting with Flavor

« on: May 17, 2013, 04:11:52 AM »

How did the beers taste?  Any chance they were infected?

Since they're exploding, it sounds likely they're infected.

A clean beer will still explode if it's way over-carbonated.  My vote goes to bottling too soon.

5

Equipment and Software / Re: Those little red cans of Oxygen

« on: May 16, 2013, 02:29:26 PM »

How long do you run it and at what setting?  I run mine so I can see it bubbling to the surface and usually only about 45 seconds to a minute ( a little bit more for big beers ).

The red canisters are also different sizes.  I'm still using my larger one ( probably have 8 beers on it ) and I have a skinnier one for backup.

I must have mine set to high, it creates quite a bubbling action.  I go for about the same amount of time.  Sounds like I should dial it back a bit.  Thanks dude.

If you see a lot of bubbles on the surface, then you're wasting it.
I have a 5 pound welding bottle and I'll bet I've been using it for three years.  I had a 20 pounder, but I accidentally left the regulator turned on during the stone rinse/clean process and it emptied.  I was sad.

6

Yeast and Fermentation / Re: 1968 in No-Crystal AIPA (Mash Temp Help)

« on: May 16, 2013, 02:23:38 PM »

Go back and maybe listen to Matt from Firestone on CYBI when he is discussing Union Jack?  He recommended the White Labs equivalent and they do a modified step mash at 144-146F and then raise to 158F, I believe.  He also gives their fermentation profile and I am pretty sure their attenuation gets close to your desired goal.  It may be worth visiting.  It's been awhile since I listened to that episode, so don't remember it exactly...

Firestone Walker may be getting good attenuation because of their Burton Union system.  That would certainly keep the yeast in suspension.

7

Yeast and Fermentation / Re: 1968 in No-Crystal AIPA (Mash Temp Help)

« on: May 16, 2013, 12:26:44 PM »

Cigar City uses it as their house and gets 75-80% attenuation. 
 

The stopped using it because it took too long to drop bright.  When you're in production and there's a big demand, you have to look for efficiency.  I think they use 1056 for most of their ales now.

8

General Homebrew Discussion / Re: Cowboy Brewers

« on: May 15, 2013, 12:44:38 PM »

I know a brewer named Maurice.

Do people call him a space cowboy?

9

General Homebrew Discussion / Re: When did you switch to all grain?

« on: May 15, 2013, 09:38:46 AM »

I brewed a few kits and in 1990 or 1991 then made a Zapap mash tun using instructions from the Complete Joy with about a hundred 1/8 inch holes drilled into the bottom of one bucket and a hose stuck into another bucket.  I made good beer with that for years.

10

General Homebrew Discussion / Re: Goose Island beer

« on: May 15, 2013, 06:58:39 AM »

I'm in their Wrigleyville pub having a Dublin stout.

You can keep the Nero. Nasty stuff.

Jealous! I love that pub. The one time I was in there was just packed, as it was after a Cubs game. But I found one spot at the bar, which was cool. Only stayed for one beer since I didn't have much time.  Would love to throw down a few there sometime.

They used to have the Real Ale Festival there back in the day, which was a great reason to visit Chicago for a weekend.

11

Commercial Beer Reviews / Re: Firestone Walker Union Jack IPA

« on: May 15, 2013, 05:00:08 AM »

The six-pack of Honkers I got two weeks ago was bottled on April 12.  Pretty darned fresh.
Should I feel guilty for enjoying an Inbev product?

12

The Pub / Re: Best TV theme song

« on: May 15, 2013, 04:52:35 AM »

Even the Blues Brothers vote for this one...

http://www.youtube.com/watch?v=wK-b5PLhrEI

Good one!

13

Homebrew Competitions / Re: East West Rivalry?

« on: May 14, 2013, 02:20:16 PM »

My entry was the worst score of both clubs.

You didn't need to tell us that!

Actually there were 3 entries from the two clubs that scored worse than mine.
It will be interesting to see why it scored poorly, hopefully just not hoppy enough.

14

General Homebrew Discussion / Re: Beers for the non-craft drinker

« on: May 14, 2013, 02:16:09 PM »

Jeff, how do you usually add the Poblanos?  Fresh or dried, whole or ground, into the boil or secondary?  Sounds interesting!

I roast the skin off fresh peppers with a burner, cut them up, seed them, cook them at 200 for 10 minutes to kill anything, and add them either to the secondary or to the keg.  2 or 3 per 5 gallons is plenty for flavor and aroma.  I add a half a habanero for heat.

15

General Homebrew Discussion / Re: Beers for the non-craft drinker

« on: May 14, 2013, 11:44:56 AM »

I make 10 gallons of Belgian Witbier every year and put poblano peppers on half.  Both of these are very popular with friends who wouldn't ordinarily drink IPA's.  I find the pepper beer a great lawn mower beer, flavorful and refreshing.