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Messages - snowtiger87

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1
Ingredients / Re: Hop much pepper?
« on: May 06, 2015, 03:37:48 PM »
I measure .5 oz of whole peppercorns, then crushed them, and put them in at knockout with the finishing hops. There was a pleasant orangey/peppery aroma coming from the wort when I transferred it to the primary. I will report back in about a month with the results. Maybe I will bring a couple bottles to the NHC to share.

2
Ingredients / Hop much pepper?
« on: April 29, 2015, 02:17:41 PM »
I want to add some freshly ground black pepper to my next Saison. Grain bill is as follows:

For 10 gallons

1 lb malted Wheat
2 lbs Vienna malt
17 lbs Pilsner malt
1 lb beet sugar

So how much black pepper should I add for a subtle contribution? Planning on adding it at knockout.

Thanks

3
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 03, 2015, 09:37:10 PM »
I have brewed outside in the snow, rain, wind, -3 degrees, etc. But no more. Now I brew in  my nice comfy climate controlled brewery in the basement.  ;)

I am there now and just kegged my ESB I brewed 2 weeks ago when it was snowing and 20 degrees outside.

Brew on hardy brewers !

4
Ingredients / Re: Brewing a CAP
« on: February 03, 2015, 09:26:10 PM »
Well, I ended up using 2 lbs of uncooked rice (4 cups) then cooked it. I put that in with the the 2 lbs of flaked maze with the grain at 120 degrees for a protein rest. It seemed like a lot of rice compared to the flaked maze. The mash was cloudy as heck (I recirc the entire time) until about 30 minutes through the saccharification rest when it became crystal clear and Budweiser piss yellow. No stuck mash at all.

I hit my OG exactly (1.059 at 90% efficiency).  8)

Hopefully it will be ready in time for the NHC.

5
Ingredients / Re: 6 Row uses?
« on: January 29, 2015, 02:01:14 PM »
American Stock Ale and Kentucky Common Beer.

6
Ingredients / Re: Brewing a CAP
« on: January 29, 2015, 01:58:46 PM »
I am splitting the adjuncts to to half corn and half rice (10% each) but again the recipe says "COOKED RICE" so that is the reason for my question.

7
Ingredients / Brewing a CAP
« on: January 29, 2015, 12:41:08 PM »
And my recipe calls for 2 pounds of cooked rice. How much is that before cooking? 1 pound? If not , what is the correct ratio of uncooked vs cooked?

Thanks

9
Events / Re: 2014 GABF
« on: July 29, 2014, 09:28:01 AM »
The AHA e-mailed me my code twice - once last week and again this morning. I was able to purchase 2 tickets to the members only session, which is better than I was able to do last year, so I am satisfied.  :) The site was too busy for me to print my tickets but I will try that again later.

10
Equipment and Software / Re: Electric Pilot System
« on: July 23, 2014, 03:50:35 PM »
I love mine. I built this one: http://www.theelectricbrewery.com

11
Yeast and Fermentation / Who has used WLP 585 Saison III ?`
« on: July 23, 2014, 03:46:31 PM »
What are your thoughts about it? Does it have Brett (B)?

12
General Homebrew Discussion / Re: What's brewing today -- 7/20/14
« on: July 21, 2014, 01:55:49 PM »
I brewed my "Harvest Saison" - with 3 lbs malted oats, 3 lbs malted rye, 3 lbs malted wheat, and 3 lbs malted spelt. I was also shooting for a local angle with the rest of the grain bill being Colorado 2-row and adding 2 lbs of Colorado honey to bump up the OG to 1.066 and help dry it out.

13
General Homebrew Discussion / Re: 2014 NHC broadcast???
« on: June 14, 2014, 07:07:21 PM »
Got it finally.I missed the first 3 categories. Did I win Light Lager?  :)

14
General Homebrew Discussion / Re: How was the weekend?!
« on: April 28, 2014, 03:29:38 PM »
Cleaned and sanitized 5 kegs on Saturday and got the brewery ready for brewing. On Sunday I brewed 10 gallons of Oktoberfest (actually 5 will become Vienna Lager), cleaned out the lagering fridge and kegged my latest IIPA and Double Bastard clone.

I did get around to cleaning the lines in the kegerator or bottling 2 beers that need it (McChouffe clone and Belgian Double Bastard).  :(

15
Equipment and Software / Re: Single Tier Brew System
« on: April 25, 2014, 01:24:26 PM »
I am a convert from propane to electric. Here is my system: https://www.homebrewersassociation.org/forum/index.php?topic=18605.0

20 gallon vessels for 10 gallon batches.

If you have the space for it a dedicated room is great. My system is always set up and ready to go. NOt like brewing in the garage where I have to move the vehicles, clean the garage, get everything out and set up, then do it all in reverse after brewing.

As for the stand, I went with chrome wire shelving and am quite happy with that. Comes in a flat box and sets up in 10 minutes. However, after considering the costs It probably would have be caper just to buy a used stainless steele restaraunt prep table. They are on the restaraunt auctions around here all the time.

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