Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - BarleynYeast

Pages: [1] 2 3 4
1
Yeast and Fermentation / Re: Microscope for Yeast counting and propogation
« on: February 02, 2014, 09:01:40 AM »
This is the one we use at the brewery where I work.
 http://www.amazon.com/Celestron-LCD-Deluxe-Digital-Microscope/dp/B00369V2E0/ref=sr_1_3?s=industrial&ie=UTF8&qid=1391356136&sr=1-3&keywords=microscope+digital+celestron
White Labs recommended it as the best scope for the price. They had them at Costco at the time so they where a little less but for $200 it's a great scope.

2
The Pub / Re: Law
« on: September 29, 2013, 10:34:39 PM »
Welcome to Utah, set your watches back 80 years.  ;)

3
Homebrew Competitions / Re: My equipment at a brewery
« on: May 24, 2013, 10:52:20 PM »
First, thank you all for the input! This is what I was hoping to hear. I do believe that the true spirit of this rule is, don’t rent / use professional equipment for an advantage over your peers. I really don’t want to hear that someone is upset about where I make my wort even though I make it on my equipment. Besides I have had some marginal beers made on equipment much better that what I have cobbled together over the years. You need to put in time, effort and learn from generosity of other brewers to make great beer.
I am on the competition board of the local home brew club and will work with our director to change the wording used in our comps. After the craziness of NHC is over with I will write Janis and see what she thinks and if she can help effect a change with the wording of the rules of NHC. It sure would be nice to get that 2nd round win!
Thanks again!
Matt

4
Homebrew Competitions / My equipment at a brewery
« on: May 23, 2013, 10:36:09 PM »
I have moved my brew sculpture over to the neighborhood brewery. They are good friends and our deal is I can use it whenever I want to brew and they can use it for their test batches. (Also my wife is happy because we can park one more car in the garage :o) I make my wort their and transport it to my house and ferment it.
My question is should I be able to enter it in competitions? The NHC rules forbid the use of “equipment used to brew beverages for any commercial purpose, whether for commercial research, production or any other purpose" so NHC is defiantly out. But other compositions have rules that read more like “no Brew-on-Premises or commercial entries allowed”
I would like to hear what members here think?
Thanks!
Matt

5
General Homebrew Discussion / Re: Sage in White IPA
« on: May 19, 2013, 08:30:08 AM »
I have a Belgium blond that I use sage in. I julienne about 1 leaf per gallon and add it at flame out. ( I  do a 15 minute whirlpool and it takes about 10 minutes after that to cool my wort.) It is not over powering, more of an interesting background note that you wonder what it is. Really goes well with chicken and pork!   

6
General Homebrew Discussion / Re: Nitro Issues
« on: September 12, 2012, 07:50:51 PM »
I try to carbonate by beers to about 1.5 volumes first, you can adjust to taste from there.  (use a carbonation calculator on the internet or in brewing software if you use it.) 12 psi at 40 deg will give you about 2.5 volumes. Other than that you got it!

7
Beer Recipes / Re: Recipe of the week
« on: June 30, 2012, 09:56:11 PM »

8
All Things Food / Re: Steel Cut Oats
« on: August 07, 2011, 09:42:45 AM »
I started cooking Steel Cut Oats after seeing Alton Brown use them on his show. This is a great recipe! (For those that have seen Alton's show on homebrew, he is much better at making Oatmeal that Beer! ;D) Here is his recipe

9
Equipment and Software / Re: what mill would you recommend?
« on: June 29, 2011, 05:21:26 PM »
I wore out my BC in about 50 10 Gal batches.  :'(  I need to take it apart and clean it every time I use it. (The knurling is worn down and the back roller doesn’t catch.) I am limping through until I can afford to get a new mill. Great hearing all the opinions here to help me decide on what to buy for my next mill.
Have you emailed the company about this situation?  It doesn't seem right and if I had known of you situation I would have reconsidered my BC purchase.  
Yes I E-Mailed the company and did quite a few fixes and still have problems, rather than go into that, here is an earlier post about the BC.
 http://www.homebrewersassociation.org/forum/index.php?topic=6774.0

10
Equipment and Software / Re: what mill would you recommend?
« on: June 29, 2011, 04:55:52 PM »
I wore out my BC in about 50 10 Gal batches.  :'(  I need to take it apart and clean it every time I use it. (The knurling is worn down and the back roller doesn’t catch.) I am limping through until I can afford to get a new mill. Great hearing all the opinions here to help me decide on what to buy for my next mill.

11
Beer Recipes / Re: What would this be?
« on: June 07, 2011, 10:53:44 PM »
I am guessing this is a 5.5 gal batch, 70 % efficiency, with 10 srm Munich malt. So “by the numbers” it could be on the fringe of either a slightly darker version of a 6b Blond Ale, or a lightly hopped version of a 10A American Pail Ale.

Best advice it to find a good BJCP Judge to taste it and let you know the best category to put it in. It is all about how it tastes in competition!

12
General Homebrew Discussion / Re: Will YOUR brew be served next week?
« on: June 06, 2011, 11:22:01 AM »
I’ll be bringing 4 including 2 that are in the second round, a Northern English Brown and a Belgium Dark Strong. We will be at Club Night and will be serving at the hospitality bar poolside right after Club Night.

13
All Grain Brewing / Re: Oxidation question
« on: May 26, 2011, 10:38:55 PM »
Here is a good Brew Strong with guest Dr. Bamforth. The topic is HSA.

http://thebrewingnetwork.com/shows/475

14
Yeast and Fermentation / Re: Excessive krausen
« on: May 21, 2011, 07:09:28 PM »
I use cal ale in about 50 % of my beers and this the first time that I have seen this much krausen. The fermentation is not unusually active, it’s just the krausen does not break down. I have been brewing about 4 years / 50 batches I am sure someone with more experience - knowledge can answer your queston better than I can.

I ended up putting in a 1 in blow off tube on my fermenter and kept the temp at 62-63. It blew off over a cup of yeast into a jar of sanitizer. I just hit 50 % ADF and raised the temp to 65-66. The krausen is still nearly filling the head space. It will be worth it if it translates into great head in the finished beer.  ;D

Matt

15
Yeast and Fermentation / Re: Excessive krausen
« on: May 19, 2011, 10:16:37 AM »
It's in a refrigerator with a thermowell. I will keep it cool until the krausen starts to drop.

Great thanks, I am just surprised at that much krausen at that temp. Just never seen that before!

Thanks again!
Matt

Pages: [1] 2 3 4