Messages

76

All Grain Brewing / Re: Adding minerals to reverse osmosis water for a strong stout

« on: January 06, 2011, 04:01:09 PM »

Spent a year flying Hooks out of the Hump in the "Land of Morning Calm". The DeCA site is better than it used to be, but still sucks. We used to road trip to Yongsan because it had the best Class VI store for alcohol. Not sayin' much is it? Good luck with your Class VI woes as all the good stuff was stolen and can be found on the black market (with the AAFES price sticker still on it.)

77

All Grain Brewing / Re: Adding minerals to reverse osmosis water for a strong stout

« on: January 06, 2011, 08:24:01 AM »

The base commissary might actually carry canning supplies, so that is worth a look.

For grins I went to the DeCA website (Defense Commissary Agency), selected the Yongsan and Osan Air Base Commissaries and searched for canning supplies. They carry Mrs. Wages Pickling Lime in the 16Oz size. Even if it is not currently on the shelf, it appears to be on the master list which makes it easy for them to re-order.

78

All Grain Brewing / Re: wort quality and water ratio question

« on: January 05, 2011, 11:15:42 AM »

Does a large false bottom space in a mash tun affect the grain to water ratio and lauter efficiency? I use a HERMS system, but typically don't start my pump until the mash is well underway - if not complete. I use the old 1.25 qt/lb ratio, but my dead space (1.2 gal) is large enough that my strike temp calculations assume a 1.5 qt/lb ratio.

79

All Grain Brewing / Re: Some basic knowledge help, please.

« on: January 01, 2011, 06:27:46 AM »

Grain to water in a direct fire mash tun, then use a combination of mash paddle and grout stirrer attached to my trusty grain mill drill to break up the dough balls.

80

All Grain Brewing / Re: Mashing confusion

« on: December 20, 2010, 11:35:07 AM »

Art – Science – Truth – Theory – Belief

Don't forget Tribal Lore!

81

Ingredients / Re: Bittering Hop Rates

« on: December 20, 2010, 05:39:39 AM »

Don't forget to account for the age and storage method of your hops. This year's leaf will be negligible, but if you are using pellet, it is probably over a year old as I don't think pellet production has ramped up yet. If you use BeerSmith, be aware if you change the age of one hop, it makes all the hops in the data base the same age.

82

Equipment and Software / Re: Malt Mill

« on: December 14, 2010, 08:47:22 AM »

One more JSP adjustable mill close to 15 years old cranked with a 18VDC drill. To get a uniform grind and a boost in efficiency, I've gone to a double grind. I set the rollers (eyeball) to get a light crush for the first round, then tighten the gap (eyeball again) to get a more uniform crush. This helps when using malts of various kernel sizes.
One note, there is a risk of stuck mashes if you mill too fine, but that's what the eyeball is for, so you can get it just right.
Only complaints about the older model JSP is the small hopper and breakable O-ring that drives the second roller.
If I ever had to replace it, I would go with a three roller adjustable mill.

83

All Grain Brewing / Re: Gambrinus Pale Malt

« on: December 13, 2010, 05:54:46 AM »

Not sure about that.
Link you posted is just analyses sheet that you get from supplier company like brewers supply group:
http://www.brewerssupplygroup.com/Gambrinus.html

Check the links, they are definitely allied or partnered with Cargill.
From Cargill Malt Specialty Products Page:

Through our strategically located distribution centers, we are ready to deliver superior customer service at a location that is convenient to you.And with our world-wide partners, Dingemans, Gambrinus, Gilbertson & Page, Meussdoerffer, Pauls Malt, and Warminster, we're ready to offer you a selection of products sure to meet your exacting standards.

They do have a malt analysis page where you enter the lot number off your bag and you get specific

technical information you want, when you want it.

http://www.specialtymalts.com/tech_center/lot_analysis.html
I wish more information like this was availible from other maltsers.

84

All Grain Brewing / Re: Gambrinus Pale Malt

« on: December 12, 2010, 06:32:31 PM »

Gambrinus is part of the Cargill family.
http://www.specialtymalts.com/gambrinus/malt_analysis.html

85

Yeast and Fermentation / Re: Old Newark Ale Yeast

« on: December 09, 2010, 10:31:24 AM »

Anyone have experience with the other Old Newark yeast?

"ECY12 Old Newark beer: Sourced from the same defunct east coast brewery as ECY10, this pure strain was used as their “beer pitching yeast”. The strain has been identified as S. cerevisae, hence it is not a true lager strain, but should ferment at lager temperatures. Could this be the parent strain of Chico?
Suggested fermentation temp: 58-68°F, Apparent Attenuation: medium"

86

General Homebrew Discussion / Re: Best Brew Software??

« on: December 02, 2010, 08:44:21 AM »

I use BeerSmith for most of my calcs, but still use the venerable (but never updated) ProMash to fill in the holes that BeerSmith can't quite fill. At least BS is getting a major upgrade.

87

General Homebrew Discussion / Re: I just sent this to Pabst Brewing Co

« on: November 12, 2010, 05:53:56 AM »

Pabst may be trying the Gen X or new Yuppie thing, but they have made a showing at the GABF awards. Since 1990, six golds, three silvers, and a bronze in American Lager, Premium Lager and Light Lager. This does not include all the other beers associated under their beer flag. Medals in four straight years from 2004 - 2007 and the crowd always gives them a roar when announced during the Saturday awards ceremony. I guess there are quite a few of us that have a dark history with PBR in the way-back-when.

Here's what they say about their flagship brew:

"Pabst Blue Ribbon
American Style Premium Lager
Pabst Blue Ribbon is a premium lager brew crafted with a hefty infusion of 6-row barley in its ingredient package, a carefully balanced carbohydrate profile from corn syrup, and a unique combination of Pacific domestic hops blended with an imported Yugoslavian variety.  Fermented with a pure culture of yeast and aged at high gravity, PBR is cellared and finished to the smooth, robust likeness of a fine Pilsner.

144 calories

12.8 grams of carbohydrates"

88

General Homebrew Discussion / Re: Ask the Experts

« on: October 03, 2010, 05:34:26 AM »

So, kinda almost like the Evil and Now Banned Tech Talk, except we get answers to our questions from a single expert rather than the group. Huh, might just work.

89

Equipment and Software / Re: Chest Freezer for Fermentation

« on: May 03, 2010, 02:18:23 PM »

Slightly off topic, but the HomeBrewTalk Forum has a good thread on how the various household freezers hold corny kegs.
http://www.homebrewtalk.com/f35/sizing-your-chest-freezer-corny-kegs-75449/
Many of these are converted for dispensing and a few for fermenting and lagering but you will get a good idea on their sizes.

90

Equipment and Software / Re: Stopper stuck in Carboy

« on: April 06, 2010, 01:48:06 PM »

You can try the cork out of the inside of a wine bottle trick...
http://www.youtube.com/watch?v=uL1ovAYtKuQ