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Messages - corkybstewart

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1
Equipment and Software / Re: Share your brew stands!
« on: January 05, 2015, 03:29:20 PM »

That's my fermentation chamber to the right.

2
I started saving bottles in the late 80's with the idea that one day I would brew beer and need them.  In 1992 we moved to a new much bigger house, my wife decided if I was going to haul crates of empty bottles I should start learning to fill them.  She bought me my first kit 5 gallon setup and it was off to the races from there.

Dang, 12 years of bottles would be a barn full for me.
Let me clarify.  On pay day I would buy a six pack, or a couple of Samuel Smith bottles, as long as they had pry off lids.  Those were days of either relative poverty or money flowing everywhere, never anything in between and steady, but I could usually find a couple of dollars to buy a decent beer.  Between paydays I drank crappy canned beer, so the accumulation was slow.

3
I started saving bottles in the late 80's with the idea that one day I would brew beer and need them.  In 1992 we moved to a new much bigger house, my wife decided if I was going to haul crates of empty bottles I should start learning to fill them.  She bought me my first kit 5 gallon setup and it was off to the races from there.

4
I brew the same ingredients in the spring and summer and get an ale, then in the fall I change mash temp and yeast and brew it as a lager.
Basic recipe from memory, the hops may change a little depending on what I have in the freezer:
10 gallons
20 pounds 2 row, 2 pounds toasted at 350F for 20 minutes
1 pound Carapils or wheat
Mash about an hour at 154F for ale, 148F for lager
Hops:
2 or 3(depending on AA's)ozs Hallertau or Tettnanger for 60 minutes, 2 ozs at 20, 2 ozs at flameout.(sometimes Goldings, Mt. Hood or combos of these), but the idea is to keep it simple.
Ferment with WLP 005 or Nottingham for ale, WLP 830 for lager.
I've been brewing this basci recipe for 15 years now, it's always a crowd pleaser, sepecially with my non beer geek friends.

5
Kegging and Bottling / Re: CO2 Tank Size
« on: October 10, 2014, 04:02:05 PM »
I started with a 20 pounder, was given a 2 pounder and bought a 5 pounder.  The weldng shop owner swapped my original 20 and 5 for 2 oddball 30 pounders.  Then a friend bought a house that had a half full 50 pounder which he gave to me.  So now I own a 50, 2 30's  a 2 and a 2.5 that I bought from somebody here.  The 2 and 2.5 are perfect for taking to parties with my cornies.
Fill cost: 
2/2.5  $8
5  $10
30  $12
50  $20

6
All Things Food / Re: Growing food - The Garden Thread
« on: September 08, 2014, 01:41:02 PM »
Our tomatoes made it through the summer heat and are finally starting to produce more than we can eat daily.  That's all I planted this year for food.
My hops have done OK, but a leafhopper infestation took most of the leaves off completely.  They're coming back and I'm seeing lots of new burrs.  I've already gotten about 10 oz's of Cascade(dried) and we still have a couple of months of fall growing season left.

7
I brewed a Hefe Grande: 16 pounds of  Munich and 12 pounds of red wheat.  Did a double decoction and 2 hour mash because a thunderstorm kept me from getting to my water well to hook up the chiller. OG was 1.082

8
Ingredients / Re: crabapples
« on: July 23, 2014, 12:21:16 PM »
Mine was supposed to be a grannysmith tree, 3 years after I planted it it produced what I call crabapples-1 inch diameter, hard, yellow/red balls of extreme tartness even the birds won't eat.  When my neighbors had several apple trees I would get all the apples, including my crabapples and make excellent dry cider every fall.  The drought pretty much wiped out most of the apple trees in our neighborhood but my crabapples are indestructible.

9
Ingredients / Re: crabapples
« on: July 23, 2014, 09:01:47 AM »
Every year I brew a Belgian beer of some sort with my crabapples, they are pretty much inedible but are great in beer.  I use about 6 pounds per 5 gallons.  Mine are small so cutting them is pointless, I just wash them, freeze them and when fermentation starts to slow down I add them to primary.  A couple of years ago I did a brett blonde with them that was really excellent, last year I left out the brett and just did a crabapple blonde.  It makes a very dry beer with a hint of apple aroma and flavor.

10
Ingredients / Re: crabapples
« on: July 23, 2014, 09:01:27 AM »
Every year I brew a Belgian beer of some sort with my crabapples, they are pretty much inedible but are great in beer.  I use about 6 pounds per 5 gallons.  Mine are small so cutting them is pointless, I just wash them, freeze them and when fermentation starts to slow down I add them to primary.  A couple of years ago I did a brett blonde with them that was really excellent, last year I left out the brett and just did a crabapple blonde.  It makes a very dry beer with a hint of apple aroma and flavor.

11
Ingredients / Re: Deep red color
« on: July 15, 2014, 12:31:43 PM »
For a great copper red color with no flavor add 1/2 pound or more of black patent or roasted barley when you begin the sparging. It won't extract any flavors but it will give you the reddish color.

12
General Homebrew Discussion / Re: Fruit flies
« on: July 07, 2014, 02:09:38 PM »
I've read and tried dozens of solutions to the fruit fly issues over the years-every year my wife laughs at me when I read a thread like this and try something different, something that invariably fails to attract and kill my fruit flies.  So in the spirit of consistency I'll try the vinegar and yeast route this year.

13
The Pub / volume control for multiple speakers
« on: July 03, 2014, 01:44:25 PM »
I'm looking for an affordable way to control volume for 4 sets of speakers:  living room, garage, back yard and front porch.  I currently am using a passive device that lets me takes the signal from my Denon receiver and splits it, but if I don't keep everything exactly balanced it  shuts down the receiver.   Any of you audio experts(Denny for instance) have any suggestions.
Thanks in advance.

14
The Pub / The Onion's summer beer list
« on: July 03, 2014, 11:38:11 AM »

15
Commercial Beer Reviews / Re: My first gruet
« on: June 30, 2014, 05:33:57 AM »
I had New Belgium's Gruet this weekend and it was excellent, that's a beer I could drink a few of.  Not sweet at all, but also not bitter it's very nicely balanced.

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