Messages

1

General Homebrew Discussion / Re: Cleaning/sanitizing a Whiskey Barrel

« on: February 18, 2013, 07:00:15 pm »

Aloha guys! Thanks for the info! I just Kegged my Brown Ale today from the Whiskey Barrel and smelled amazing.  Of course I had to take a sample and try it.  Even better than I expected. Can't wait to try it! 

Thanks again!

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General Homebrew Discussion / Cleaning/sanitizing a Whiskey Barrel

« on: February 16, 2013, 05:04:31 pm »

Aloha all! Hope everyone is having a great weekend so far!  I'm about to transfer a Brown Ale that I've been aging in a Woodinville Rye Whiskey Barrel for month to the Keg.  Was wondering if anyone had any experience with cleaning and re-using the barrel for aging again? Any and all responses are welcome and I look forward to hearing from you all! Mahalo!

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The Pub / Re: Why does Budweiser just not get it?

« on: January 11, 2013, 03:01:47 pm »

I run a bar here in Hawaii and I carry about 15 beers on tap and about 80 different types of bottled beer.  My biggest sellers are the Bud products.  I carry a great assortment of craft beers and they have a generous amout of sales but most of my sales are from Budwieser and Miller products.  As long as there's a demand for it Budweiser will continue to make, what in my opinion, are the worst tasting beers I've ever had.  But I'm a craft beer guy, that's expected.  However, I have to carry what my customers like. Aloha!

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General Homebrew Discussion / Barrel Aging Beer?

« on: January 10, 2013, 03:42:01 pm »

Aloha all.  Hope everyone had a great Holiday and Happy New Year. My wife got me a used Rye Whisky Barrel for Christmas from the Woodinville Whiskey Company.  I currently have a Brown Ale in the Primary Fermenter and will transfer to the Secondary on Saturday.  After 7 days in the Secondary I plan on aging it in the Rye Whiskey Barrel.  Since this is the first time Barrel Aging a beer I was looking for some insight from my fellow homebrewers as to how long should I age the beer in the barrel?  Thanks.  I look forward to your input! Aloha!

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Kegging and Bottling / Re: Tap Handles?

« on: December 31, 2012, 02:08:33 pm »

Thanks for the suggestions. I took your advice and now my beer is flowing beautifully from the Tap Handles.  Happy New Year!  Long Live Homebrewers!!!

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Kegging and Bottling / Tap Handles?

« on: December 30, 2012, 04:34:43 pm »

Aloha and Happy Holidays everyone! Have a question on Tap Handles.  My wife got me two Tap Handles for Christmas for my Beer Fridge.  I installed the Tap Handles and connected the lines to my Corny Kegs and the beer comes out all foam.  Have adjusted the pressure on the CO2 Tanks but still nothing but foam.  Does anyone have any ideas on what I should try next?  Thanks! I look forward to hearing your suggestions! 

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General Homebrew Discussion / Re: When can you call yourself a Homebrew Master?

« on: September 13, 2012, 10:17:15 am »

Ok, sounds like alot of different opinions.  And no, I don't have an ego problem nor am I an insecure.  I just prefer not to be called a Homebrew Master.  I am quite humble about it and like I said in my original post I'm just a guy who loves Homebrewing Beer and loves all things Craft Beer.  And I agree that the proof is in the glass.  Thanks for the replies. Aloha!

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General Homebrew Discussion / When can you call yourself a Homebrew Master?

« on: September 12, 2012, 09:59:16 pm »

Aloha everyone!  Hope you're having a great week so far.  Had a good friend pose a question to me the other day so I thought I'd ask your opinions.  He asked me if I considered myself a Brewmaster.  I told him I am simply a Homebrew guy. I just brewed my 40th batch of Homebrew (200 Gallons to date total) and my buddy introduced me to his girlfriend as a Homebrew Master (she loves my Peach Blonde Ale I made a few weeks ago).  I explained to her that I was simply a guy who loves to brew beer and has a great passion for Craft Beer. My question is can I consider myself a Homebrew Master after only 5 years of Homebrew Experience? Probably a stupid question but figured I'd pose the question to my fellow beer enthusiasts.  Thanks and Aloha! 

9

Extract/Partial Mash Brewing / Re: Agave Nectar Wheat Beer?

« on: June 04, 2012, 08:24:05 pm »

Aloha!  Just wanted to let everyone know how the Agave Nectar Wheat Beer turned out.  After 5 days in the primary and then 7 days in the secondary I transferred it to a keg and let it set for two weeks at 70 degrees in my closet.  Then 24 hours in the fridge. After that injected 30 psi. of C02 and maintained that for 3 days.  Released the pressure and dialed it down to 7 psi then connected the tap.  From the first glass this beer turned out to be one of the best I have ever brewed.  Smooth flavor expected from a wheat beer but with a slightly sweet note on finishing.  I used 24.5 oz. of  Tajar Organic Agave Nectar in the boil for 30 minutes with White Labs WLP-351 Bavarian Weizen Yeast. I've had several friends (and a few strangers at a beer tasting) tell me that it was one of the best beers they've ever tried.  If anyone would like the full recipe just let me know and I'll be happy to post it.  Take care everyone and Aloha!

10

Extract/Partial Mash Brewing / Agave Nectar Wheat Beer?

« on: April 22, 2012, 11:20:33 pm »

Aloha fellow Beer Enthusiasts!!!  I just brewed 5 gallons of an Agave Nectar Wheat Beer.  Was just wondering if anyone has used Agave in a brew before?  My wife had it in the kitchen so I thought I'd play mad scientist with it and add it to a Wheat Beer I was going to brew.  Used White Labs Platinum Series Bavarian Weizen Yeast (WLP-351) for this particular brew and 24.5 ounces of an Organic Agave Nectar.  Can't wait to see how this one ferments!!! I look forward to your replies!  Aloha from Hawaii!!!

11

Yeast and Fermentation / Re: Too long in Secondary Fermenter???????

« on: October 29, 2011, 04:07:33 pm »

Thanks to everyone who replied!  I've made this recipe before the first part of the year and 5 days in the primary and 6 days in the secondary got me a Gold Medal at a beer competition.  So I decided to brew it again and stick to the same procedure.  However, life got in the way.  I'll take all your comments  and do the next batch solely in primary and then bottle and see how it goes.  Thanks again!!!! Hope everyone has a great weekend!  Happy Brewing!!

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Yeast and Fermentation / Too long in Secondary Fermenter???????

« on: October 28, 2011, 08:52:05 pm »

Aloha fellow Beer Enthusiasts!!!  I brewed a Belgian Ale about two weeks ago and after 5 days transferred to a Secondary Fermenter.  I was going to bottle the Belgain after 5 days but was unable to because of my work schedule.  My Belgian has now been in the Secondary for about 11 days.  I've never left one of my beers in Secondary for that long before and I'm a little worried if it's OK to bottle.  I was planning on bottling tomorrow (Saturday) but was wondering if anyone had any experience or prior brews that sat that long in Secondary?  Many Mahalos!!!!!!!

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All Grain Brewing / Re: Extract to All Grain???

« on: September 17, 2011, 05:35:59 pm »

Thanks for all the replies!  I greatly appreciate everyone taking the time to post their thoughts and experiences!  All grain brewing sounds fun but time consuming and a little exepensive to get into to.  Nonetheless, it's sounds like it might be time to take the next step. Mahalo!!!!

Prost!!!!

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All Grain Brewing / Extract to All Grain???

« on: September 10, 2011, 09:37:26 pm »

Aloha from Hawaii fellow beer enthusiasts!  I am possibly considering going from extract to all-grain but just wanted to post a question.  Is there really a difference in quality of beer from brewing extract versus all grain?  I just brewed my 31st batch of beer, German Kolsch (extract with steeping grains) and it came out exceptional.  I have also had two beers that have won a Gold and Bronze medal in a Homebrew Competiton that were placed up against beer brewed with the all-grain method. I look forward to your hearing your comments.  And, all comments are welcome!!!   Mahalo!

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Ingredients / When to add Coconut and what type???

« on: January 09, 2011, 08:29:21 pm »

I'm looking to brew a Coconut Nut Brown Ale.  I was wondering if anyone had an idea about what type and when to add the Coconut.  I was thinking Coconut milk the last 10 minutes of the boil or possibly toasting some coconut and adding to the secondary fermenter for a week.  Or maybe some Coconut extract when bottling?