Messages

31

Homebrew Competitions / Re: NHC regional experiences

« on: May 10, 2013, 06:54:22 am »

I appreciate the response Frank.  I'm pretty sure I didn't switch the labels but as you said, anything's possible.  I say pretty sure because I didn't take a picture of it or anything.  Either way, it's beer and I'm over it.  The feedback I got from the competition was overall very good.

32

Yeast and Fermentation / Re: Cleaning Corny and dispense tubing after Berliner Weisse

« on: May 10, 2013, 06:46:17 am »

Take apart the QD and the picnic tap and clean/sanitize them.  Good practice to do once in awhile anyway.

33

Beer Recipes / Re: For my next stunt

« on: May 09, 2013, 11:53:56 am »

This will be my third with 2035. One coming up on the calendar,  one in the fermentor,  one has been conditioning in the kegerator for a few weeks. I've sampled that one and I think it quite nice. Clean but not sterile. Subtle tartness. Works well in a low malty low hoppy beer. Will see how it does in a malt bomb all MO beer.

The times I've used 2035 I thought it produced too many fruity esters.  I did a split batch CAP with 2035 and 2124 and much preferred the German yeast.  Let us know how the final products turn out.

34

General Homebrew Discussion / Re: Almost there - AL senate gives passage to homebrew bill

« on: May 08, 2013, 07:48:45 am »

Nice, I thought it would get stuck again in the Senate this year and die like it did last year.  Glad to see they got it in before the recess.

35

The Pub / Re: This is Funny.

« on: May 04, 2013, 08:41:33 am »

That's pretty good.

36

Homebrew Competitions / Re: NHC regional experiences

« on: May 04, 2013, 04:41:06 am »

I've been out of town this week so I just got to look at my score sheets last night from Zanesville.  Looks like they switched my Belgian Dark and Golden Strong ales so they were judged incorrectly.  I'm positive they were labeled correctly.  That's pretty frustrating. 

37

General Homebrew Discussion / Re: boil off - extract

« on: April 29, 2013, 08:23:35 am »

It depends 

What's your kettle look like?  Taller, narrower kettles, like a converted keg for example it's probably about 1 gallon per hour.  Wide kettles it'll be more, say up to 2 gallons per hour. 

If you want to dial it in for your system before brew day throw a few gallons into the kettle, measure at the beginning, and boil it for half a hour, and measure it at the end.  That'll let you estimate how much you'll boil off on brew day.

38

Equipment and Software / Re: Wine thief or turkey baster?

« on: April 29, 2013, 03:41:40 am »

Turkey baster always works for me.

39

Yeast and Fermentation / Re: Calculator Confusion/Curiosity

« on: April 25, 2013, 05:48:39 pm »

Bumping this since I'm interested in more discussion on the differences.  And hoping maybe Kai will chime in.

40

Kegging and Bottling / Re: IPA and Co2

« on: April 25, 2013, 05:46:53 pm »

I wouldn't think so.  It should be just CO2.  Does it affect any other beers in the same way or is it just the IPAs?

41

General Homebrew Discussion / Re: What's Brewing This Weekend - 4/28 Edition

« on: April 25, 2013, 05:45:15 pm »

Doing an IPA this weekend both to have on tap for my Memorial Day party and as a trial run for a club competition later this year. 

It'll also be the first live trial run of my new keggle with false bottom as the boil kettle.  Hopefully it won't either scorch the work or explode.  If neither of those things happen I'm pretty hopeful that it'll be a nice way to use whole hops, and a lot of them, in the boil without a bag.

42

Beer Recipes / Re: I am dreaming of a hoppy white wheat beer

« on: April 25, 2013, 06:25:34 am »

75 minutes isn't too long for FWH.  However, to my taste, beers that are made with all late hope/FWH additions seem to lack some hop bitterness backbone.  Even if you're not going for a bitter beer I'd recommend leaving the 60 minute addition.  You could also FWH if you wanted to but do it by moving some of the flavor additions back to FWH additions.

43

Beer Travel / Re: 2 Nights in San Diego

« on: April 23, 2013, 03:31:59 pm »

I'm going to be in San Diego for work most of next week.  The White Labs tasting room is only 6 miles from my hotel so I'll definitely be checking that out.

44

Ingredients / Re: Cloudy Maris Otter - how to clear my EIPA

« on: April 19, 2013, 08:28:36 am »

I think I'm using Crisp at the moment so it could be maltster specific.

I've brewed nice clear MO brews in the past but they were likely made with Thomas Fawcett.

45

Ingredients / Re: Cloudy Maris Otter - how to clear my EIPA

« on: April 19, 2013, 08:00:26 am »

I don't have a solution for this beer, but I have noticed a haze in a few of my MO beers as well recently.  I'm fairly certain it's not the yeast because I've had beers made with NA 2-row drop brilliantly when using it.  I'm thinking of trying a short protein rest on my next MO beer and see what that does.