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Messages - alestateyall

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1
The Pub / Re: Posting Pictures
« on: Today at 06:23:40 AM »
Using the Tapatalk app I just click the add image icon and choose an image to add.

Here I am in Times Square last night.

2
Kegging and Bottling / Re: Beer Gun Tips
« on: April 12, 2015, 12:29:03 PM »

At 4 PSI, I had no to minimal foaming.  I doubt I lost more than 4 ounces of beer over the entire run.
Nice. That's great efficiency. I always have some foam, not enough to bother me, but, I loose probably 4-5 oz of beer per 12 pack. Maybe I should up the pressure to 4PSI.

3
The Pub / Re: Beer Flight Fun
« on: April 12, 2015, 07:52:46 AM »
Just to be clear. I don't want to criticize this brew pub. They had a nice environment, good food, and good beer.  I enjoyed the flight I purchased.

I just was surprised that the flight of specialties on tap consisted 100% of IPAs. I am guessing this is a reflection of the market.

As to my personal tastes, I like IPAs but tend to shy away from double IPAs. I like an IPA where I can pick out individual hop flavors like orange, citrus, pine, etc. With many double+ IPAs, I tend to think the hop flavors start to over power each other and you end up with a mega blend of hop that is harder to put a finger on and which causes lots of double IPAs to taste the same. Another issue I find with a lot of double IPAs is sweetness. A lot of them have a table sugar taste to me.

4
The Pub / Re: Beer Flight Fun
« on: April 10, 2015, 06:43:34 AM »
1

5
The Pub / Beer Flight Fun
« on: April 10, 2015, 06:31:15 AM »
I went to a brew pub in Seattle last night. I ordered a flight. They had 2 choices. Choice 1 was a taster of each of their 6 standard offerings.

Choice 2 was a taster of each of their 4 special offerings. The specials were an IPA, a double IPA, a triple IPA, and a double IPA. That made me smile.

I went with choice 1.

6
General Homebrew Discussion / Re: New all- grainer...Maybe
« on: April 09, 2015, 07:55:42 PM »

Hi all! I,m about to jump on the all-grain bandwagon after a few years of extract brewing......couple questions.... Whats a good overall grain mill setting and where can I get more specific info on malt conditioning?.....Thanks...Tank
Go for it. I was a multi year extract brewer. Batch sparge and BIAB are both very easy. Fly sparge not too bad either. It takes 2-3 batches to get things figured out completely. My first couple of batches had low efficiency but they were still good beer.

I recommend picking early recipes that have room for error. Maybe 1055 OG target. If you end up at 1050 it's no big deal.

7
Once you define your "tour" you could have your lawyer (or yourself) run the tour description by the proper authorities and get them to sign off before opening the tap room. That would be safer than just defining your tour and hoping the authorities agree when they visit. 

8
The Pub / Re: Sourcing ingredients post apocalypse
« on: April 06, 2015, 05:05:14 AM »
I like the way you think. Don't give them the good hooch though!

9
The Pub / Re: Sourcing ingredients post apocalypse
« on: April 05, 2015, 07:02:04 PM »

With any luck the apocalypse will only last a couple three days.
I don't know. I was hoping for at least a week.

10
The Pub / Re: Sourcing ingredients post apocalypse
« on: April 05, 2015, 07:01:23 PM »

I ponder most the water for brewing. Might have to carry water back from the river, let is settle, decant, and boil to drop the Bicarbonate. Then brew. That would be labor intensive, and would take a lot of wood.
Depends on the apocalypse I guess. Mad max or Waterworld: trees and water are hard to come by. Grain and hops, too. Revolution (TV): plenty of trees and water. Agrarian economy means someone will grow barley and hops.

I am hoping for a revolution type apocalypse myself.

11
Beer Recipes / APA - what makes it great
« on: April 05, 2015, 06:55:58 PM »

Where do Victory, Biscuit, and Special Roast fit in? Style guidelines say small amounts are appropriate in APA's and don't mention these malts in Amber Ales. But more often than not I get toasty and roasty flavors in commercial Ambers and not so often in APAs.

I can't imagine putting those in an APA that I'd like to drink.  I don't like a toasty flavor in APA.
Yeah. When I wrote that I was going to mention the line between ambers and APAs. The style guidelines say they overlap.

12
Beer Recipes / Re: APA - what makes it great
« on: April 05, 2015, 05:24:01 PM »
Where do Victory, Biscuit, and Special Roast fit in? Style guidelines say small amounts are appropriate in APA's and don't mention these malts in Amber Ales. But more often than not I get toasty and roasty flavors in commercial Ambers and not so often in APAs.

13
The Pub / Re: Sourcing ingredients post apocalypse
« on: April 05, 2015, 05:16:31 PM »

I'm all set. I have a hops yard, barley field, several strains of yeast, huge garden, orchard, bee hives, chickens, root cellar, hundreds of gallons of mead, and a well stocked pantry and generator. I'm not even a survivalist, just happen to like that stuff. I guess I'm a homesteader, but with a job.
Wow! I have a long way to go.

14
The Pub / Sourcing ingredients post apocalypse
« on: April 05, 2015, 04:24:16 PM »
So, I used to think that that knowing how to brew beer would be my savior post apocalypse. Now, with the popularity of our hobby, I am not sure I will be the only brewer in my tribe.

Now, I think it won't be so much about brewing skill as the ability to source brewing ingredients. That and force. I will want to control a small army to defend my stores and take out the competition.

So, where will I get my ingredients? I need malted barley, rice or corn, and hops. Should I try to grow my own? Vertically integrated business models are hard to perfect. Then again in an agrarian economy vertical maybe the best way to go. If possible, I would prefer to concentrate on just brewing (and defending myself from the hordes.) So, I may need to buy ingredients. Should I move north to be closer to supply or will there be means to ship malt and hops across country?

My plan for yeast is to always have a batch in the fermenter. When the apocalypse comes I will at least have the yeast from the bottom of the fermenter.

For water, I will go local supply. No need to treat. People will settle for any alcohol.  I'll probably have just 2 recipes; strong and mild. The mild will be for breakfast and for the ladies and children. I am expecting the water to be unsanitary. Beer will be a staple for health reasons.

I also need to learn to distill.

15
Equipment and Software / Re: Chest Freezer Question
« on: April 04, 2015, 08:19:14 PM »


I use a 5 cf chest freezer as a fermentation chamber. I don't use damp rid or other dehumidifier. I never have puddles of water or even condensation hanging around. The walls of the freezer do have frost when the freezer is on for a long period (when cooling down after a brew day.)

I brew about once per month. When not in use I unplug the freezer.
So you let the freezer drop down to normal freezer temps between use?
No. I unplug between use.

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