Messages

16

Equipment and Software / Suggestions for a good infrared thermometer for serving beer

« on: July 03, 2012, 11:44:31 PM »

For all you beer geek tasters out there  , what's a good infrared thermometer for checking the temp of the beer for serving?

17

Going Pro / Re: What type of mask do I need when working with diatomaceous earth?

« on: June 03, 2012, 10:10:11 AM »

It's still DE over here.

18

Going Pro / Re: What type of mask do I need when working with diatomaceous earth?

« on: May 24, 2012, 11:38:08 PM »

Thanks.  I usually see that a "dust mask" is needed, but I wasn't sure what grade.  I'll see what the safety sheet says (I hope they have those in Italy

19

Going Pro / What type of mask do I need when working with diatomaceous earth?

« on: May 24, 2012, 03:33:39 AM »

We will be using a DE filter in our brewery, and I am trying to get safety things together.  I have read that you should use a mask when working with diatomaceous earth.  Is there a certain type of mask, and do I need anything else like safety glasses or goggles?

20

Going Pro / Re: Bottle cap graphics

« on: April 28, 2012, 06:42:09 AM »

Thanks for the bottlemark link, but I'm in Italy, so that won't work for me.

Found out our local graphics print company can do them.

21

General Homebrew Discussion / Re: Coors Light Iced Tea

« on: April 23, 2012, 11:21:33 PM »

Don't  laugh, the last report I saw said that Boston Beer Co's top selling product was Twisted Tea.

It must be the marketing.  "Hard iced tea malt beverage"  sounds so much better than the concept of mixing iced tea and Coors Light.
Although I have to admit, I also get the mental picture of rapper Ice-T holding a can of Coors Light. 

22

Going Pro / Bottle cap graphics

« on: April 15, 2012, 02:21:41 AM »

What is the process for getting bottle cap graphics.  Does the bottle cap company do that or do you have to go to a graphics company?

23

All Grain Brewing / Re: metric nerdery please: calculation question

« on: April 02, 2012, 06:10:08 AM »

The easiest way to add fun to your brewday is to do calculations in hexadecimal 

24

General Homebrew Discussion / Re: On This Day in 1989...

« on: March 18, 2012, 07:48:36 AM »

June 2010.  Coopers Stout Kit.  Making it I was the antithesis of RDWHAHB.  But the relief of trying it and being pretty happy that I had brewed my first beer and it I liked it was a great feeling! \o/

And I did it in Italy of all places.  Not bad for a Texas boy!

Now if I can just get into all grain. 

25

General Homebrew Discussion / Re: Is homebrew craft beer?

« on: March 17, 2012, 11:17:44 AM »

I've never been wild about the phrase "craft beer". (Though that didn't stop me from using it about seven hundred times in a 27-page business plan.)

It just seems to me that all beer is "crafted". Why not just drop the pretense and call it "good beer"? "Artisanal beer" has a nice ring to it too.

But to answer the question, hell yes.

Here in Italy, craft beer is called "birra artiginale"

Of course homebrewers are craft brewers.  Until some homebrewer has over 50% of the world's beer distribution, I'd say they fit right in with the rest of professional craft brewers.

(Who replaced Denny's picture with Howdy Doody?  )

26

Ingredients / Re: Coffee Addition into Secondary

« on: February 20, 2012, 09:10:55 AM »

I did Randy Mosher's cold infusion from Radical Brewing, but I used a fine espresso grind (it was all I had) and it ended up being a thick sludge that was almost impossible to filter.  I only ended up adding half of what I wanted to, but I also ended up getting some grounds in the coffee, which I think made it a bit bitter.  However, after a few months it mellowed to a decent flavor.  But I would maybe do a coarser grind if I did this again.

27

Ingredients / Re: Be afraid....

« on: February 20, 2012, 09:03:50 AM »

That looks absolutely bizarre, but then the first time I heard of a smoked beer I thought it sounded awful, then I tried one and my eyes were opened.  Let us know how this turns out.  I'd be interested in the tasting notes.

28

Extract/Partial Mash Brewing / Re: Coffee Stout - no carbonation

« on: February 19, 2012, 08:44:38 AM »

That sounds exactly like what happened to one of my batches.  Some were almost flat, and others were pretty carbonated (in addition to tasting sweeter).  The direct problem was that hops clogged my racking cane a few times so there wasn't enough of a good mixing going on when I racked on top of the priming solution.  A good gentle stirring is a safe way to give yourself some insurance of a consistent solution, and I've never had that problem since.

29

Extract/Partial Mash Brewing / Re: That extract "twang"

« on: February 18, 2012, 09:21:29 AM »

Just curious about the extract "twang" that kit and extract beers get dissed for.

Is the flavor mainly in LME and the prehopped kits, or does DME tend to give that flavor too?

And I'm still trying to understand what that "twang" is supposed to taste like.  I've heard "umami" "savory" or "meaty" but I'm either not that trained on the taste, or I have just never had a noticeably "meaty" beer  .  Is there a way to doctor a beer to understand that flavor?

That's probably from leaving it on the yeast for too long and other reasons, and why I prefer to transfer sooner than later. What I've seen with old extract is a "cidery" twang not a savory one.

I've heard "cidery" too.  I mentioned the "umami" because I just finished Gordon Strong's book where he mention he senses more savory than cidery.  I've never actually noticed a flavor myself.  I would say the only "difference" I notice in kit vs. my DME extract with specialty grains is a complexity and freshness compared to the kit beers.

Admittedly, I do need to work on better fermentation temp control too. 

30

Extract/Partial Mash Brewing / That extract "twang"

« on: February 18, 2012, 04:20:43 AM »

Just curious about the extract "twang" that kit and extract beers get dissed for.

Is the flavor mainly in LME and the prehopped kits, or does DME tend to give that flavor too?

And I'm still trying to understand what that "twang" is supposed to taste like.  I've heard "umami" "savory" or "meaty" but I'm either not that trained on the taste, or I have just never had a noticeably "meaty" beer  .  Is there a way to doctor a beer to understand that flavor?