Topics

1

Ingredients / Belgian Pale Ale Malt vs. Maris Otter??

« on: January 10, 2013, 09:48:40 PM »

Just curious on what you guys think are the differences(if any)?  I found this article where the late Dr. George Fix made it seem like they were somewhat interchangeable.http://morebeer.com/brewingtechniques/library/backissues/issue1.1/fix.html  I can buy sacks of MO at my LHBS but they sell Belgian Pale Ale malt only by the pound (at almost double the price). Your thoughts?

2

Going Pro / Brew on Premises regulations/laws

« on: September 17, 2012, 11:16:53 PM »

I know it isn't exactly "pro brewing" but I have been striking out finding out the laws/regulations/licensing pertaining to Brew on Premises operations. I did find a little bit on the TTB site...http://www.ttb.gov/beer/faqs.shtml#b1.  It didn't mention any sort of licensing though, maybe it is exempt on a federal level?? I know in CA they are legal....there a handful currently operating. But again I can't find any sort of regulation or licensing information pertaining to them.  Does anybody have any insight??

3

General Homebrew Discussion / Why aren't NHC scores published?

« on: June 26, 2012, 12:14:25 PM »

quick question.....Why aren't NHC scores published?  Maybe it is the competitor in me but I would like to know what a beer scored not just that it got 1st place.

4

Yeast and Fermentation / Yeast and Pressure

« on: June 11, 2012, 01:54:00 PM »

I was reading an article about Saisons in Zymurgy a while back. Drew talked about how yeast don't like pressure and to NOT put an airlock in but rather just cover the opening with some sanitized foil. Now I do this for starters with the theory that there will be better exchange of gases. Here is where I am baffled....how much back pressure could putting in an airlock create?  It can't possibly be more than .5 psi. Could it make a difference?

5

Kegging and Bottling / Do I need to add more yeast?

« on: April 19, 2012, 11:15:15 AM »

So I am getting around to bottling a SMaSH barleywine (MO/EKG) that has been bulk aging in a keg for 3 months. My plan was to add the sugar to the keg, swirl to mix under CO2, and immediately bottle via a picnic tap/racking cane. It finished at right around 9% ABV. I just don't know if the yeast(WL 007) are up to carbing it after sitting around for 3 months. I was thinking about adding some WL 001 to the keg to help carbonation. Any thoughts on if I should add more yeast and what amount?

6

General Homebrew Discussion / Homebrewing CSA?

« on: August 28, 2011, 12:02:43 PM »

I was wondering what you guys thought about this?  http://www.chow.com/food-news/86982/it-was-only-a-matter-of-time-san-franciscos-first-beer-csa/

Essentially it is a CSA (Community Supported Agriculture) that instead of passing fruits and veggies passes out homebrewed beers.  What are the legalities of this? It sounds like they take donations but technically it is free. It sounds like a wonderful way to expose people to homebrewing and craft beer in general. If I was involved with something like this it would allow me to become a better brewer since I would be able to brew more often.....I can only drink so much