Messages

1

General Homebrew Discussion / Re: LHBS

« on: Today at 12:09:13 PM »

My local is less than a mile from my house, has a huge selection of ingredients, plus they have a bar that serves craft beers, both brewed there and hand-picked elsewhere.  They support the brewing community, they have a beer garden and last night they had a food truck that specialized in panninis.
I love that place.

2

Ingredients / Re: Sinamar: Not the Right Coloring Agent for a Black IPA

« on: May 24, 2013, 02:30:16 PM »

The bigger breweries use it as a "fixer" to make sure their colors are consistent.  I have picked up empty drums of a similar product from Yuengling.  It seems they go through three drums a week just to match the color at the Tampa brewery. 
Since they are never completely empty, I drained out almost 5 gallons of the stuff after several "empty" drums were drained.  Anybody want some?  I can send it for the cost of shipping and packaging.  I mean, I have a lifetime supply for a homebrewer or three.

3

General Homebrew Discussion / Re: That German lager flavor

« on: May 24, 2013, 02:24:06 PM »

I've been brewing a few lagers lately.  I have a Double Bock on tap now (although a bit young), a CAP lagering and a German Pils fermenting.

4

The Pub / Re: bridge collapse

« on: May 24, 2013, 08:21:40 AM »

It was in May of 1980 that the ship Summit Venture hit a piling of the northbound span of the Sunshine Skyway bridge and caused it to collapse into Tampa Bay during morning rush hour traffic.
That was an eerie morning.  It was strange later to drive over the other span and see the broken bridge hanging over the bay.

5

The Pub / Re: self driving car

« on: May 22, 2013, 02:13:01 PM »

I've often wondered if this concept would ever be realized in my lifetime.

Depends on how long ya live, Ron!

I can't answer that one Denny. I imagine it will be past my prime anyway.

We should have all got jet packs by now.  They promised.

6

Going Pro / Re: Fermentation Temperature Control

« on: May 21, 2013, 01:12:37 PM »

It's probably way over complicated but I have considered a zoned temp controlled area accomplished by putting 'gates' or dividers in at various points each with it's own temp controller which would actually trigger a little servo to open or close a vent and/or turn on a ventilator fan.

So your zones would go from;

coldest=closest to cooling or farthest from heating
to
warmest=closest to heating or farthest from cooling.

just a thought I had.

There's a small brewery in St. Pete that does just this.  The cool room has two areas, one for lagers close to the A/C unit and another room closer to the "out" door for ales.  They are separated by one of those clear, thick plastic curtains.

7

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

« on: May 21, 2013, 01:09:34 PM »

For me, dropping in a stone attached to an O2 tank for a minute is way less effort than shaking, pouring back-and-forth, getting out the whisk or hooking up the drill with a whip on it.  The O2 tank is a convenience thing for me.

Me too.  No trouble at all.

8

General Homebrew Discussion / Re: First beer taste

« on: May 21, 2013, 04:32:22 AM »

No experience needed. The first brew I brewed, I tasted the box that the kit came in and knew exactly how it would turn out. Then,  it actually turned out exactly as I knew it would. Never had a lesson

So it tasted like cardboard?

9

All Things Food / Re: Hop chocolate bar

« on: May 18, 2013, 06:22:07 AM »

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

10

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,

11

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.

12

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.

13

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.

14

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.

15

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.