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Messages - fmader

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1
Homebrew Competitions / Re: 2016 NHC
« on: Today at 03:54:34 PM »
Susan will steward, I will judge at Indy. We are there a few nights, that also gives me chance to see one of my brothers - and to stop at Claus's Market for some German style meats.

What dates does judging partake in Indy?

2
Homebrew Competitions / Re: 2016 NHC
« on: Today at 06:50:45 AM »
This is from the email I got

"Entrant notifications are being sent in staggered groups, but if a large number of entrants are attempting to access the software at the same time you may experience slow speeds. If this is the case, you may come back later to finish your entry payment, so long as it is completed by the deadline of 11:59 PM Eastern Standard time on Friday, February 12."

I believe the 12th is your deadline. If I remember correctly when we registered, we were told that we would be notified by the 16th. I've been notified, but it still may take a few more days.

3
Homebrew Competitions / Re: 2016 NHC
« on: February 10, 2016, 08:01:17 AM »
I received NHC confirmation last night for the Nashville site. When I filled out entry information it stated entry shipment window ends March 11th, but on the main info site (Competitions->NHC->Competition Information) March 9th is listed as the deadline for receiving entries. So which is it? Is March 11th specific to the Nashville site?

Thanks,
Steve

I got my confirmation today in Indy. It also states the 11th.

4
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 08, 2016, 02:52:02 PM »
My unfined all Vienna  and mandarina IPA.  Enjoying the freshness of this newborn.



Sent from my iPhone using Tapatalk

How do you like all Vienna compared to a standard IPA bill?

Its really nice. its my 4th time doing it and nothing bad about it.

edit: Frank- I also do vienna IPA with 4% carared that I like very much also.

Nice. I've never used Vienna ever. I'm looking to add a different twist. My next IPA will be 88% two row, 7% Munich, and 5% C40. I just brewed an imperial Amber IPA Saturday that was 49% two row, 49% Munich, and 2% C120. I've done it before and it turned out pretty good. I was shooting for a Troegs Nugget Nectar-like beer. I'm sure I'll post a pic of it here in about a month.

5
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 08, 2016, 02:11:33 PM »
My unfined all Vienna  and mandarina IPA.  Enjoying the freshness of this newborn.



Sent from my iPhone using Tapatalk

How do you like all Vienna compared to a standard IPA bill?

6
Kegging and Bottling / Re: urgent puzzled newbie kegger question
« on: February 08, 2016, 10:41:21 AM »

I don't worry a whole lot with cleaning the lines. Think about a craft beer bar. They are pumping 100s of gallons of beer through a line without cleaning it. When I notice that they are getting discolored or gunked up, I'll just replace them. I'm about a year and a half in with my keg system. My lines are still clear. It's a 4 tap system. I'd estimate 6-8 kegs through each line without cleaning them. Maybe this isn't best practice, but I've not noticed any ill effects.
I can't disagree more. Good bars will clean their lines regularly. I know of a few bars that list when a line was last cleaned next to the ABV.

Apparently I've never been to a good bar lol. I used to ask places when I was first setting up my system. The answer was "never" or just a blank stare. I'm not saying that you shouldn't have clean lines, but I certainly don't think you need to do it every five gallon batch of beer. I certainly know that color isn't everything, but mine are still as clear as they were when I installed them. Even if you did it every five gallons, it sure is better than cleaning 52 bottles. Have I mentioned that I hate bottling  :P

7
Kegging and Bottling / Re: urgent puzzled newbie kegger question
« on: February 08, 2016, 09:18:02 AM »
Your question is a good one. I recently started kegging as well and I don't see a huge advantage over bottling. It's just different. I've been bottling for so long, I have the process down so that it involves minimal effort. The hardest part was making sure the dishwasher was empty on bottling day so I could use it to sanitize my bottles. Then I fill and cap the bottles and forget about them. The keg is a bit easier on the filling end, but I keep fiddling with the keg, making sure the pressure is right, making sure my lines stay clean, no leaks, etc. I suppose it takes a little time and experience to get the kegging process down as well, but so far I don't see it as a great time saver. That said, I don't regret it (yet), either.

Another downside of kegging - with bottles, I could stretch a batch out for 6 months and would occasionally be surprised by a lost bottle discovered in the back of the fridge. My first keg was empty in less than a month. I just tapped my second. We'll see how that goes.

I don't worry a whole lot with cleaning the lines. Think about a craft beer bar. They are pumping 100s of gallons of beer through a line without cleaning it. When I notice that they are getting discolored or gunked up, I'll just replace them. I'm about a year and a half in with my keg system. My lines are still clear. It's a 4 tap system. I'd estimate 6-8 kegs through each line without cleaning them. Maybe this isn't best practice, but I've not noticed any ill effects.

8
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 07, 2016, 05:48:47 PM »
Talib is one freaking idiot. Just goes to show you can be a good player and still be a liability.


Edit - I hope Denver can overcome him.

You should put him in at vorlauf. I hear it helps reduce some acrid flavors.  :P

9
General Homebrew Discussion / Re: Wah!!!
« on: February 07, 2016, 04:59:09 PM »
There is a lot of sediment left over from a big whirlpool addition of hops so there is just too much in suspension right now. If I racked into a keg now the dip tube would end up in gunk. I feel I have to wait and hope not too much oxygen got taken in

You might be right. I try to filter that crap out before it goes into the fermenter. I zip tie a knee high leg stocking onto the end of my hose and run it into a bucket. Then I dump it from the bucket into a carboy. My wort gets plenty oxygenated this way as well.

My batch tuesterday was 16.5 gallons. I had a pound of hops in the kettle. I repeated the stocking process 3 times into each bucket. It took some squeezing to get the wort out of the stockings due to all the hop matter. Powder free latex gloves are recommended unless you enjoy being really sticky.
I go back and forth on this, Frank. I often strain but sometimes, like this time I only partially do. If something like this doesn't happen its not worth it to me to fuss around with it.
At least we went shopping yesterday:


Nice! It appears that one is empty lol

10
Beer Recipes / Re: First American Red Ale Recipe Help
« on: February 07, 2016, 04:22:15 PM »
Blood red is THE hardest color to achieve IMO.  Many shades there to deal with.  Be happy with amber on your first go round. 


+1 For sure.

+2 Amber is much better than poop brown

11
General Homebrew Discussion / Re: Wah!!!
« on: February 07, 2016, 04:20:47 PM »
Like Jon said, cold crash the matter out for a couple days. Then keg.

12
General Homebrew Discussion / Re: Wah!!!
« on: February 07, 2016, 04:19:23 PM »
There is a lot of sediment left over from a big whirlpool addition of hops so there is just too much in suspension right now. If I racked into a keg now the dip tube would end up in gunk. I feel I have to wait and hope not too much oxygen got taken in

You might be right. I try to filter that crap out before it goes into the fermenter. I zip tie a knee high leg stocking onto the end of my hose and run it into a bucket. Then I dump it from the bucket into a carboy. My wort gets plenty oxygenated this way as well.

My batch tuesterday was 16.5 gallons. I had a pound of hops in the kettle. I repeated the stocking process 3 times into each bucket. It took some squeezing to get the wort out of the stockings due to all the hop matter. Powder free latex gloves are recommended unless you enjoy being really sticky.

13
General Homebrew Discussion / Re: Wah!!!
« on: February 07, 2016, 04:12:52 PM »
Speidel time.

Lol... I knew this was coming! Are you getting a kickback from Speidel, Jim?

I looked into them before. They are pretty sweet!

14
General Homebrew Discussion / Re: Wah!!!
« on: February 07, 2016, 02:22:53 PM »
If the carboy was airlocked, oxygen should have been absent from it. I'm assuming the airlock popped off or sucked in some oxygen through this mess, but I would think the oxidation would be minimal at this point. Leaving it in the carboy would allow the beer to absorb the oxygen that had leaked into the carboy. I would keg immediately into a CO2 purged keg. Put the keg in your kegerator. That beer will be clear in a few days. Your first glass will be gunk, but every pint after that will be clearer until it's gone.

15
All Grain Brewing / Re: Adding Dark Grains During Vorlauf
« on: February 07, 2016, 02:16:22 PM »
What mash pH do y'all shoot for in black IPA? I'm thinking 5.4 is a good target, or would 5.5 be better?

I treat my black IPA's just like a pale IPA. I shoot for 5.4. I'm using primarily dehusked dark grains in Carafa III for my black IPA's with the exception of a few ounces of chocolate.

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