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Messages - stlaleman

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Ingredients / Re: Difference between Burton water and London water
« on: March 20, 2014, 10:54:29 AM »
I am anxiously awaiting the article!

Ingredients / Difference between Burton water and London water
« on: March 19, 2014, 07:55:37 PM »
Title says it all. Anyone have an idea on how they differ?

General Homebrew Discussion / Re: Brewhemoth at the NHC
« on: March 16, 2014, 01:09:38 PM »
We are starting to post some pics on Facebook of our new items.
Other innovations include looking at preboil solutions, and yes the Brewhemoth might have a little brother in the near future. Be sure to Like our Facebook page so you can be updated.

General Homebrew Discussion / Brewhemoth at the NHC
« on: March 11, 2014, 09:07:41 PM »
We have some new products to debut there as well as raffling off a fermenter again. Please stop by our booth!

All Grain Brewing / Re: 100% Vienna
« on: March 10, 2014, 08:46:36 PM »
Reading the guidelines calls for "light reddish amber to copper color." How does Negra modelo fit this description? I've brewed 100% Vienna Vienna Lagers that hit the light reddish amber (a decoction darkens a bit). For that matter I've brewed a Munich with 100% dark Munich that made an award winner.

The Pub / Other hobbies?
« on: September 09, 2013, 07:52:36 PM »
What do you all do when not working or making beer (or drinking it)? Me, I build musical instruments Check out for pictures of my work.

General Homebrew Discussion / Re: Quick Beer?
« on: September 09, 2013, 07:49:22 PM »
Lennie, the internal chillers work great. At the NHC, we kept an uninsulated Brewhemoth (but only water in it) in the low 40's throughout the show. I have been fermenting in my shop (unisulated shed with a tin roof) this summer, was holding 67 in two Brewhemoths thru the last bout of 100 degree weather, tho I did throw a sleeping bag over them. The new 3/8 models work better.

Other Fermentables / Re: Pears - how ripe?
« on: August 23, 2013, 08:59:53 AM »
Having had some good luck with perries, here is my two cents. Don't let the pears get too soft, it will become harder to extract juice from the pulp. The yeast I like best is Wyeast cider yeast.

General Homebrew Discussion / Re: Traditional Mead ? Dry or Semi-sweet
« on: August 11, 2013, 10:48:49 PM »
and this is the problem with judging.......

General Homebrew Discussion / Re: Traditional Mead ? Dry or Semi-sweet
« on: August 11, 2013, 09:34:17 PM »
By the gravity reading its dry, and that is where I would enter it if you think the judges are experienced.

Zymurgy / Re: Has anyone built the Cask Ale set up?
« on: August 10, 2013, 11:43:16 AM »
I have mine 90% done, waiting for the regulator to arrive. I beat the serving temp problem. Found a guy here who makes a "corny chiller" out of stainless steel. Pump water from my keezer thru it, and 52 degree ale!

Yeast and Fermentation / Re: Fermenting during a heat wave
« on: July 18, 2013, 08:10:23 PM »
I have a better way, controls temps =?- 1 or 2 degrees. I use an internal SS coil in my Brewhemoth and a simple glycol chiller made from an old window AC. Check out
Currently I'm fermenting a British Ale at 66 in a shed that exceeds 100 degrees every afternoon.

Had mine pop wide open on the way home. Was able to smell pilsner all the way!

General Homebrew Discussion / Re: Who's going to NHC?
« on: June 19, 2013, 07:43:22 PM »
Hope to meet a lot of you there, remember to check out the Brewhemoth, it'll be chilling, and you can fill out a raffle ticket to win it, I'm not lugging it home.

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