Messages

1096

Extract/Partial Mash Brewing / Re: Water in partial mash

« on: December 20, 2011, 01:45:17 PM »

Ummm.... I think he thought you were dropping all BUT 1lb. of 2-row.

Since you're only dropping ONE lb. of 2-row, 1 lb. of extract is too much of an adjustment.

1097

Beer Travel / Re: St. Augustine - stay?drink?

« on: December 19, 2011, 10:09:34 AM »

I don't recall a robust beer list, but if you want to drive into Jacksonville we love to visit Clark's Fish Camp.

Last time I was there they had kangaroo wellingtons.  But they were out of rattlesnake.  The food is delicious and the ambiance is definitely swampy.

Love St. Augustine.  We were planning a trip last year, but #3 came along and plans changed.

1098

Classifieds / Re: whisky barrels need homes

« on: December 17, 2011, 12:45:15 PM »

Do you know of a better way to reach him than a PM on this site?

I PM'd him when he first posted, but didn't pursue it too hard as I got the sense he prefers to do bulk shipments.

Like I said, I can only use two.  I suppose I could hassle a LHBS to see if they can put together a bigger order.

Joe...did you ever get a response from Balcone?

I did not.  I sent a PM, and might have done an e-mail through their site.  Can't recall for sure.

A small distiller here in Chicago has barrels for $100.  But they're 33 gallons.  A little more than I can reasonably handle.

I remain interested, but for now I'll go with oak chips until I can find a good deal.

Corky - if you have an e-mail for him please PM me.

JOE

1099

All Grain Brewing / Re: 3 Gallon batch questions

« on: December 16, 2011, 08:54:24 AM »

My rule is that a full keg must be emptied.  In progressive installments of 12 to 16 ounces.

1100

The Pub / Re: Micropile foundations

« on: December 13, 2011, 01:03:52 PM »

I think it's more just expense.  Slab-on-grade is cheaper and people do plenty of it here in the mid-west.

In some instances, you can get sale-able square footage by putting in a basement and maximize the value of the land (duplex condos) but with today's market those days may be behind for some time.

depending on the square footage of the structure if you do slab on grade without some major drainage work in a climate where the ground freezes deep it will heave uneavenly and cause problems down the line. Slab on grade in cold climates often have pilings going below frost level. That being said I am NOT a construction engineer so I could be talking completely out of my a$$

You are correct.  The "slab-on-grade" construction I'm referring to still requires a foundation wall, excavation and compacted gravel within the footprint.

Regardless, it's significantly cheaper than excavating and building a basement.

1101

The Pub / Re: Micropile foundations

« on: December 13, 2011, 12:38:38 PM »

I think it's more just expense.  Slab-on-grade is cheaper and people do plenty of it here in the mid-west.

In some instances, you can get sale-able square footage by putting in a basement and maximize the value of the land (duplex condos) but with today's market those days may be behind for some time.

1102

Beer Recipes / Re: Bell's Expedition Stout

« on: December 13, 2011, 10:25:56 AM »

I'll be adjusting this to a partial mash recipe regardless.  I'll probably do 10 lbs of grain maximum.

I may move to all grain someday, but for now I've got my process dialed in and soooo many other things to worry about.

1103

Beer Recipes / Re: Bell's Expedition Stout

« on: December 13, 2011, 10:04:37 AM »

Thanks.  I think I will try to culture their yeast.

I have a pound of centennial hops en route, so this is on the front burner, so to speak.

I was thinking of just pitching it on to a cake of US-05 or Windsor, but those beers will be kegged before I get around to brewing again.

1104

Beer Recipes / Bell's Expedition Stout

« on: December 12, 2011, 05:50:32 PM »

Just wondering if anyone has a recipe that they've brewed for Bell's Expedition Stout.

I found this one elsewhere.  It's supposedly from an old Zymurgy.

If anyone has brewed it, or something similar, throw me some feedback please.

Bell's Expedition Stout Clone
Target OG 1.110
Target IBU 100

23 lb. pale 2-row
1.0 lb. flaked barley
1.5 lb. roasted barley
1.0 lb. black patent
1.0 lb crystal 80
0.5 lb. chocolate malt
3.3 lb. amber malt extract

2.5 oz. Centennial hops 10% AA - 45 minutes
1.5 oz. Centennial hops 10% AA - 30 minutes
0.5 oz. Centennial hops 10% AA - end of boil

Single step infusion mash @ 150-152 deg. F.
Collect as much wort as practical - reduce volume to approximately 5.5 gallons by extended boiling. Add extract to the wort at the beginning of the boil.

1105

The Pub / Re: Micropile foundations

« on: December 12, 2011, 11:22:49 AM »

Drive sheet piling deep enough, install the proper drainage and pump system and you can have a basement anywhere.

It may not be cost effective, though...

1106

The Pub / Re: Micropile foundations

« on: December 12, 2011, 08:31:34 AM »

In the US, is it relatively common to see houses built near riverbeds? I mean, there's St Louis, for example, but I dunno on a residential scale.

Unfortunately, yes.  Typically farmland, but also whole towns are built in the flood plains.  And people hope the Army Corps keeps the damns working.

Annual flooding here in the Midwest is a BIG deal.  Last year they blew a dyke in downstate Illinois to save one town and washed away everything on the other side of the dyke, which was mostly farmland.

Construction on pilings is a common practice, though I don't know how common for a single family home but I would guess uncommon.  What it basically means is that the soil won't support what you're doing.

Get a local professional.  Someone there has dealt with this.  How to get a good reference for who to deal with is an important question.

Good luck.

1107

Yeast and Fermentation / Re: choosing a yeast for my first Barleywine

« on: December 10, 2011, 07:05:48 PM »

I made my last old ale, which you could probably consider a barley wine, with Danstar Windsor dry yeast.  I pitched it on a cake from an ESB, but you could just as easily do a couple packets of the dry yeast.

It worked remarkably well.  The old ale (which I just finished sippin' on) has plenty of body and is upwards of 10% ABV.

I certainly wouldn't use champagne yeast.  I did this many years ago and didn't care for the results.

A good pitch of regular ale yeast should do you just fine.

1108

General Homebrew Discussion / Re: plastic fermenter

« on: December 08, 2011, 10:13:16 AM »

if that doesn't work I use white cotton socks to wipe it down.

Do you wear those socks afterwards?  You're shoes might smell like beer...

Maybe Dr. Scholls could market that.

1109

Kegging and Bottling / Re: bottling from a keg

« on: December 07, 2011, 08:18:50 PM »

Can we sum this up and put it to rest?

Some of us like the DIY option. Some of us like the beer gun. Both work. Do watcha like.

Some of us ferment in buckets.  Some prefer stainless conicals. Both work.

There's really no right or wrong answer here.  Uess you want to just spray it out of the tap and cap it.

1110

Kegging and Bottling / Re: bottling from a keg

« on: December 05, 2011, 10:34:46 AM »

I used a tubing cutter to cut the racking can.  I think you could also just use a hack saw, but you'd need to clean it up a lot more.

I had a broken racking cane anyway, so I just went with it.