Messages

61

Ingredients / Re: Chamomile

« on: October 19, 2012, 01:44:11 PM »

I have yet to use chamomile but I would think that you would want to add it at flameout as it can get a bit bitter if boiled. plus you would lose alot of those delicate floral/honey notes that are so nice.

I agree with this.  Any tea or any tisane (which is technically what chamomile is) should be steeped and never boiled, for those very reasons. 
Actual 'tea' shouldn't ever steep for more than 3-5 minutes (less for green tea...preferably not more than 3 min);  with herbal tisanes like chamomile, the timings can vary somewhat, but you still don't want to overdo it, lest some of the harsher notes emerge.

62

The Pub / Re: Happy Birthday Keith!

« on: October 17, 2012, 05:11:15 PM »

Happy Birthday, Keith, & many more!
And best of luck with your potential move & expansion.
Go man!

63

Equipment and Software / Re: GIve Up on ProMash??

« on: October 15, 2012, 02:37:23 PM »

What kind of update does Promash need?  It does everything I need it to do seamlessly.

It would be nice if it was Mac OS compatible for those of us that would like to use it without running an emulator.

Get BeerAlchemy...pretty much as good as ProMash, but with a better organized and much more intuitive  GUI than just about any brew software. 
And it's Mac native software (Mac only, actually)

64

Beer Recipes / Re: First Barleywine

« on: October 01, 2012, 03:53:18 PM »

Looks pretty good...I  agree with the suggestion of having some DME on hand, or using some sugar (that's what I use in mine...it's a traditional ingredient and not evil  )  If you opt to use some sugar in the boil, I'd keep the crystal malt in there.  Come to think of it, I'd keep it in there anyway.

Also, I'd personally keep it in secondary for longer...but that's just me (some of my barleywines/Burton ales have stayed in secondary for a year).   I just find that it results in (to me) a better brew and lessens the likelihood of  foamouts or bottle bombs for those bottles that make it to the two year mark (or longer)...and it's those bottles that will be the best tasting, hands down.  You will wish you had made more or, at the very least, you'll wish that you had saved more.  Trust me on this.

65

Beer Recipes / Re: IPAHelp

« on: September 30, 2012, 05:47:04 PM »

I'd try it just the way you listed it first, and make modifications as you see fit for your subsequent batches ...the pilsner malt will definitely add a nice character to the beer...and definitely keep the Munich in there too.   

Over the years I've done IPA with a wide variety of yeasts and you really can't go wrong with either 04 or 05.  Between the two, these days if I'm using dry yeast (however infrequently) my choice would probably be the 04.  It's excellent  with American hops, and also lets some malt come through to balance things.
 

66

Going Pro / Re: How I Raised $1.25 Million To Start My Brewery

« on: September 30, 2012, 05:32:30 PM »

Ken Grossman has Sierra Nevada, and he intends to leave it to his son and daughter. Some brewers want to follow the German tradition of breweries that are run by the family for generations.

Yuengling did pretty well with that route.  Totally family owned since 1829...and more successful than ever, and looks like his daughters are poised to take over when the time comes.

67

The Pub / Re: The Dunning-Kruger effect

« on: September 30, 2012, 05:25:39 PM »

Is this the same Kruger responsible for current US economic policy by which the stupid Keynesians got it in their heads that they can keep the economy running hot forever by continuing to tweak knobs on all the bubbles so they never pop?  (QE3 is an attempt to re-inflate the already busted housing bubble)

No, that was someone else, but you've beautifully demonstrated this effect.

LOL.  Gotta love that one.

I sailed to England on the QE 2 once. 

68

The Pub / Re: Credit cards

« on: September 27, 2012, 03:47:07 PM »

...Banks like B0fA are not your partner because to them you are a profit center.  It's sad but true.  Look at the business from the bank's perspective and you will understand why they do what they do.  You won't be happy about it but at least you will understand.

Right. The banks don't make much money off of folks who pay on time ...and within  the industry, people who their full balance off every month and on time are called "deadbeats".  That alone tells us where the credit card industry is coming from.   

69

Commercial Beer Reviews / Re: green beer one can live with

« on: September 20, 2012, 02:49:55 PM »

Not required, but some breweries are green. Sometimes being green generates more "green" in the bottom line.

http://www.sierranevada.com/environment/waterconservation.html

http://www.sierranevada.com/environment/solar.html

Handling waste water is certainly a concern for large breweries.  If the green technology proves to be economically feasible, then it will naturally become the standard for the brewing industry.  But, if it's not and the technology is mandated, then it could potentially destroy the craft brewing industry.  That's my only point.

okay, probably not really germain to the subject. mostly just political stuff so let's drop that aspect yeah?

AMEN to that!!!
Besides, nothing was mentioned about any kind of mandate anyway!   

70

Commercial Beer Reviews / green beer one can live with

« on: September 20, 2012, 07:37:36 AM »

As we all know,  "Green beer" can describe beer that's been dyed for St. Pat's day (tacky)  or beer that's indequately aged (not ready for prime time).
But check this out!  Here's 'green beer'  that is neither:

[size=8pt]http://www.nextworldtv.com/videos/energy/beer-powered-wisconsin-hospital.html[/size]

71

Ingredients / Re: How to make Flaked Maize/Corn?

« on: September 19, 2012, 07:16:08 AM »

Not to thread jack too much, but if there is local popcorn you could use that. Pop it first, leave off the salt and butter. 
..

+1
I've done this and it works great.
Use a hot air popper though.

72

Ingredients / Re: How to make Flaked Maize/Corn?

« on: September 18, 2012, 06:30:40 PM »

Anyone know of the proper procedure for making flaked corn? We have amazing locally grown sweet corn here in jersey and i'd like to start using it in my cream ales. I searched a bit but didn't find much that helped.

I'm pretty sure that flaked corn is made from flint corm, not sweet corn.
I agree that the sweet corn grown in NJ is some of the best in the country.  Never thought to use it in brewing!
Some experimentation is in my future!

73

Kegging and Bottling / Re: Problem with keg hopping

« on: September 17, 2012, 09:50:57 AM »

Denny - wouldnt the sure screen cause CO2 to come out of solution as the liquid pass through it?

Nope.  It works great.

+1...the SureScreen is a beautiful thing.
I do think it works  better with whole hops rather than pellets, but it is indispensable...I have them installed on all of my kegs.

74

Extract/Partial Mash Brewing / Re: First Christmas Beer - Got questions!

« on: September 16, 2012, 06:32:08 AM »

What about switching from Crystal 90 to two row?  Would that be better for a winter warmer/strong ale?

Also, I'm adding spices to secondary.  Good or bad?

Personally, I'd keep the Crystal 90 AND add more two row.  I find the stronger beers benefit from a slightly sweet background.  I can't comment on the spices since I personally don't like them in my Christmas beers...but that's just my own bias.  My Christmas beers tend to be more along traditional lines, ie., no spices.  That said, if I were to add spices, I would add them in secondary so they don't dominate the beer.

75

General Homebrew Discussion / Re: Tried my first India Black Ale

« on: September 13, 2012, 12:04:04 PM »

So the "style" is wide open.
Based on what I've read here I I'll stick to regular old IPAs.

If the "style" is wide open, is that really a style? Or just a loose collection of characteristics?

I vote for the latter..."a loose collection of characteristics". 
Then again, that is the case with a good many 'styles'.  In some cases, I would even add the word 'arbitrary', since most of them are just variants or loose interpretations of actual styles..