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Messages - Alewyfe

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1
The Pub / Re: Guess I'm not gonna be a star....
« on: August 04, 2017, 02:21:43 PM »
Done enuf radio and TV stuff to know that if you don't have editorial control of the end product, you won't recognize yourself. Good call Denny.

2
The Pub / Re: Aaaaaarrrrrrrgh!
« on: July 01, 2017, 02:47:49 PM »
That may be the saddest thing I've ever heard. You're taking it remarkably well. I'd still be punching holes in the garage wall and flinging kegs about.

3
Yeast and Fermentation / Re: Please reassure me
« on: June 05, 2017, 08:09:43 AM »
Yup everything you knew 10 years ago has exploded. There is so much more readily accessible information and so many more choices in equipment.  85F pitch would have accelerated the fermentation, not slowed it down, and many buckets don't make a great seal. Contamination either exits in the bucket when you start or falls in. It doesn't crawl under the lid, so a non sealing lid is not a big deal. If you're using a 3 piece airlock, they can show little or no activity. One of the "S" shaped ones will usually bubble like mad by comparison. I expect a gravity reading will confirm that everything is just fine. And, welcome back to the wonderful world of homebrewing. I took off from 1995 to 2005 and was excited to see how many more choices I had when I started brewing again. It's now better than ever. Cheers!

4
Marine Tex is handy stuff to have around. We've fixed everything from cars to cool ships with it.

5
General Homebrew Discussion / Re: Down Side of Online Ordering
« on: May 10, 2017, 12:33:48 PM »
Really depends how it's been handled. I once cell counted a year old pack just for giggles and got 99% viability. I didn't believe it and actually called Wyeast. They said yah, entirely probable.

We're in a small community and have a great LHBS, but he doesn't have the kind of turnover the bigger town stores have. He marks the price down a dollar a month on yeast, and after 6 months or more generally gives it away. I've gotten a lot of beyond best by yeasts (which according to my understanding is 6 months from that manufacture date) and as long as the pack swelled nicely, they have performed completely satisfactorily. If it doesn't swell then there just aren't enough viable cells left to ferment a starter before the wort sours.

I wouldn't sweat a 4 month old pack as long as it swells up nicely within a day.

6
The Pub / Re: South African Hops to Only Go To ABInBev Breweries.
« on: May 10, 2017, 12:22:13 PM »
Hmmm, when they start acquiring hop farms it's time for Indies to form Ag co-ops.

7
General Homebrew Discussion / Re: Crazy Denver hail storm today
« on: May 09, 2017, 09:17:49 AM »
So I was curious...


Sent from my iPhone using Tapatalk

Kinda fun that you thought to get a pH reading. We get our water directly out of the river where we live (Or) and it generally runs around 7-8 pH. With all the rains we've had this winter it dropped to 5.5 the last brew day I checked it. As it dries out here for a few days then rains again, it bounces up and down quite a bit. It didn't even occur to me to check my water pH every time I brew until I checked my pH one brew day and found the mash at 5.0 instead of the anticipated 5.4. Getting smart the hard way.

8
The Pub / Re: 2018 GABF Judging
« on: May 09, 2017, 09:04:40 AM »
Happy for you. Hope it's a wonderful experience. It's a lot of demanding work and you folks that do it are sometimes maligned, but know you are very much appreciated.

9
Homebrewer Bios / Re: New Member Intro
« on: May 08, 2017, 09:07:02 AM »
Nice to meet you MrPowers. You'll be glad you logged on. Lots of good conversation and advice here.

10
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 07, 2017, 02:36:44 PM »
I've had brilliant success with Williams Brewing. Good Price, arrives cool, no extra charges necessary. Maybe give them a try.

11
General Homebrew Discussion / Re: Boil Problem
« on: May 07, 2017, 08:41:13 AM »
If you open the valve on the tank too fast it will indeed put the regulator in a safe mode. Open the tank valve completely open, but don't crank it open really fast. Then you can control the flame easily with the hose regulator. The burner gets a 20 gal kettle boiling like nobodies business. I had the same issue until I read the instructions.

13
Homebrew Clubs / Re: Homebrew Club Discussion Topics
« on: April 24, 2017, 09:32:07 AM »
Don't leave out the artists, chefs, etc.  Great beer comes from the intersection of creativity and science. The best brewers in our club are a Hay Broker, a graphic designer and a cabinetmaker.

14
Homebrew Clubs / Re: Homebrew Feedback at Club Meetings
« on: April 24, 2017, 09:27:40 AM »
We have a sign in sheet that's numbered. We make a drawing at each meeting for a small prize by the numbers on the sign in sheet. There's a place to check if you're a club member or guest and also a place to check if you've brought a beer you want critiqued. We have a time during the meeting that we open and sample a commercial beer and discuss. After that, anyone who checked the sheet for a critique beer has a moment to present their beer, pour it and receive feed back and discussion. You can also have it presented anonymously if you prefer.

We've gone through various iterations on how to do this and are still revising. It is after all an important part of a club for many home brewers.

People who want to share beer, but don't want feedback just pass their beers or pour freely.

15
All Things Food / Re: Pizza Time
« on: April 23, 2017, 06:01:44 PM »
My neighbor has an amazing wood oven that I get to use about 40% of the time (they travel about 60%)
They spoiled me for pizza forever. Out of desperation that 60% of the time, I took a chance and ordered the Italia Pizza Oven accessory for my camp chef stove. I've got to tell you that thing is a very nice compromise if you can't or don't want to build a wood oven. I can get it up to 900 degrees easily, and it's very affordable. Especially if you already have the stove. Plus it's portable. Most of our friends who've been over for pizza have ordered one.
A bunch of us who camp together take them to the coast and drive the other campers nutz with the aroma of fresh pizza wafting thru the campgrounds.
Check it out if you'd love a pizza oven outdoors but can't do the real deal.

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