« on: December 06, 2009, 08:35:21 PM »
Denny's RIPA on Tuesday after work. I'm toying with mashing in before work but my guess is I won't be that organized in the morning.
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Hi Brewing Rover. Yes, Beer nut is ok if I have another reason to go to the big city, I buy from them.
It's cheaper, and easier to online order from Northern, or Midwest. I do have trouble with yeast shipped in the summer. You seem to know the area. There are no brew stores close to me here in Duchesne.
Where do you call home?
I'm in Rural northeastern Utah. 120 miles east of Salt Lake City, on US 40. What brings you to Utah? I'm a native born, Utahn.Vernal -- Duchesne area, eh? My great-grandparents lived out there in the 1920s before heading back to Cedar Fort. I suspect there's no brew shops out there.
I am not a number, I am a free manGuess that begs the question, then, are we going to be able to see our member number? I want 666
You are number 287. If you view a member's profile it's in the URL. #666 is "constantgardener389", who has yet to post.
I have a burner and a kettle. Now all I need is a mash tun and I will ready for all grain.Home Depot doesn't sell stainless steel braids
I've read denny's instructions and it seems dead simple. Are there any tricks or tips you wished you had known before building one?
When I was bottling, I used 3/4" round Avery labels and stuck them on the caps. Not as spiffy as full labels on the bottle, but nicer than marking the caps with a Sharpie, and a lot easier to deal with than regular labels. They come off with the cap, so there is no scraping or cleaning them off. There is an Avery MS-Word template available online - just search for the label's product number.Yeah, that works great. I store my conditioning beers in Goose Island 12-packs and make an oversize labels for the boxes. I put Avery stickers on the caps so I can tell what they are in the fridge.
I had it before I saw all the hype and loved it. It may not live up to everything you see written about it but it's one of my favorite IPAs. Hmm, maybe it's time to take a sample.Ooh, looks nice Matt.
I've got a Racer 5 clone to bottle, if I get around to it this week.
Thanks! I've always wanted to try Racer 5. We don't get Bear Republic in the Twin Cities (as far as I know).
That's probably the best way to go. Every time I see "Stouts must have roasted barley", I think of Sierra Nevada stout, which is all black malt and no roasted.Porters generally use chocolate malt, stouts don't usually.Those are weasel words Denny. Unfortunately they are accurate.
the best explanation I have heard is that if the brewer calls it a stout, it's a stout, if the brewer calls it a porter, it's a porter.
In response to the question regarding Double IPA-I am a newbie and went with a NB kit. I did a starter (on a stir plate from Williams Brewing).Sorry, I meant the Black Butte. I fixated on that as it's an old favorite and didn't notice the DIPA