Messages

31

Ingredients / Re: Christmas Beer

« on: May 09, 2013, 08:35:39 AM »

I was really hoping that melting down a bunch of candy canes and pouring it in would work out.. I mean hell seems like Dogfishhead has done a pretty decent job tossing in the kitchen sink and a dump truck of hops and making it work!!!

Why not? Candy canes are just sugar, peppermint flavoring, and food coloring.

Be careful - molten sugar burns like a SOAB!

32

Yeast and Fermentation / Re: Bugs in the bottle

« on: May 09, 2013, 08:29:35 AM »

Will chilling the bottles to say 40F completely halt fermentation once Ive reached where I want it?

It won't completely stop, but it will slow it down considerably.

33

Yeast and Fermentation / Re: Bugs in the bottle

« on: May 09, 2013, 08:28:08 AM »

...Ive never made a bottle bomb before- do these spontaneously explode or is just dangerous when you open them?

Before they build up enough pressure to pop on their own, they'll gush considerably when opening. That's when you know you need to get them in the fridge and drink them up.

34

The Pub / Re: Why I run Windows

« on: May 09, 2013, 04:43:34 AM »

Since Windows 8 was released, I've been buying laptop PCs for our company through Toshiba Direct and pay a little extra to "downgrade" to Windows 7 Pro.  We've had really good results.

I've had to do this at every company I've worked for because most PLC programming software packages lag behind on supporting new Windows builds.

Its actually a nice situation: I always know what to expect. I happily work on XP as people complain about Vista. I'm moving right along on 7 while hearing the pitfalls of 8.

Meanwhile, I haven't had to replace my personal laptop since graduating college, so the ol' girl back home is chugging along with Vista. She's still fighting the good fight, but I've got all my beer recipes and notes on Google Drive, just in case...

35

Commercial Beer Reviews / Re: Tank #7

« on: May 09, 2013, 04:29:52 AM »

...And so easy to drink for such a big beer...

Too true.

I enjoy it on tap at my local (if they haven't run out), often thankful for the short walk home.

Saison Brett is also great - I love a touch of brett in my simple saisons!

36

Yeast and Fermentation / Re: British Yeast Recommendation

« on: May 09, 2013, 04:22:03 AM »

Wyeast 1968 london esb is fun.

+1

37

Yeast and Fermentation / Re: Fermenting in blue (or red) coolers?

« on: May 09, 2013, 04:20:59 AM »

I don't think you will be able to seal the cooler and attach an air-lock.

I wouldn't think sealing the cooler is critical. At least not during active fermentation.

I've left carboys open while they are blowing off to no ill effect.  Of course I put the airlock back on when they settled down.

For the cooler, I would think it should seal well enough to keep most stuff out even after active fermentation stops.  Probably not good for long term aging.

+1

I have a few lids laying around that I never drilled out or installed grommets on. Sometimes they're all I have laying around so I just lay them loosely over the bucket. For 2 weeks or so in primary I've never noticed an issue. For long-term aging I'd definitely want to rack to a carboy, though.

Agreed - he'll just need a few carboy's/kegs/buckets if making beers that need conditioning time

38

General Homebrew Discussion / Re: blending beers

« on: May 09, 2013, 04:13:02 AM »

I once had a batch that didn't quite live up to what I wanted. Debated dumping it. Then I decided to just put it into bottles. When someone came over I opened one up and said try this. First two said not to their taste. However, the third person just was coco over it. When they were ready to leave that night I asked them to help me carry something out to their car. After a few "No Way!" and "Really?" I got a big hug.
I still here about the great beer that I just gave them.
One man's trash.

We call that "buddy beer" at my house. I stage it in front of my good, commercial beers so my buddies don't dive too deep into my stash.

39

Pimp My System / Re: Finished 1BBL system

« on: May 09, 2013, 04:09:49 AM »

Beautiful brewstand. 

I have a similar setup (Brutus 10 design), and someone asked me if I was intending to install a CIP system. My response was "probably not". It took enough time to build the stand, tweek the equipment and start brewing great beer. I just want to enjoy it now.

Would it eventually be worth it? How long do you spend cleaning?

40

General Homebrew Discussion / Re: blending beers

« on: May 08, 2013, 12:45:52 PM »

I got past the "I don't want to dump any of my beer" stage pretty quick, and I'm much better for it.

Definitely in agreement here. I dump 10-20% of the beer I brew, incrementally less as I get more familiar with an ingredient/style/yeast/etc.

41

General Homebrew Discussion / Re: blending beers

« on: May 08, 2013, 09:40:06 AM »

If you're not putting it in a competition, just buy a growler of american blond/wheat/lager and add it to the keg to dilute the bitterness.

42

General Homebrew Discussion / Re: Give this guy some beer

« on: May 08, 2013, 09:37:52 AM »

What a douche.

Great way to invite a friend into the craft beer community: acting like you're better than his beer of choice (and gift to you).

Give this guy a kick in the ass.

43

Yeast and Fermentation / Re: Bugs in the bottle

« on: May 08, 2013, 05:17:05 AM »

I'm confused at why you still have such a high gravity, especially if a pellicle formed (which means brett was at least fairly active).

What did your recipe/brewday look like?

What yeast(s) did you use in primary/secondary?

If you used a blend, brett will continue to feed on whatever makes up the 1.014.

Since you added priming sugar and a bottling yeast, you'll already have some carbonation, but 3/4 c still gives you some wiggle room for CO2 from brett.

After the bottles are carbonated, I would drink one every other week or so to see how the carbonation is coming along. When they start to become highly carbonated, either have a party and drink them all or stick them in the fridge (or both).

Moral of the story: you probably have enough residual 'food' in your bottles to make a bottle bomb eventually, but since your brett activity seems pretty weak, you've probably got a little while until that happens. Keep checking those bottles, though - you can never turn your back on brett!

44

Yeast and Fermentation / Re: Fermenting in blue (or red) coolers?

« on: May 08, 2013, 04:59:50 AM »

I don't think you will be able to seal the cooler and attach an air-lock.

I've done a sour mash in my Gott cooler mash tun, and it didn't have an air-tight seal like buckets normally do. I mashed in and let it set in the basement, and the next morning the entire basement was FUNK-Y.

It is an old cooler (4 years old or so), but I imagine new coolers aren't build to seal that tightly (any cooler will leak if you put it on its side).

How do you plan to set up temp control? Recirc ice water through the stainless coil with a pump actuated by the controller?

45

Yeast and Fermentation / Re: Yeast Storage

« on: May 08, 2013, 04:50:26 AM »

I've done a yeast swap with a homebrewer that cultures yeast, and he uses these:

http://www.ebay.com/itm/Sterile-15ml-Conical-Bottom-Centrifuge-Tube-on-Rack-100-Pack-/290673885852?pt=LH_DefaultDomain_0&hash=item43ad83829c

I'm probably going to pick some up so I can give out / trade slurry at NHC.