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Messages - pepperford

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Yeast and Fermentation / Re: Favorite Yeast for Dark Mild?
« on: May 26, 2017, 01:48:15 AM »
A local pro Brewer who is also known as a very well respected home brewer gave me a great bit of advice. Fruity for pale milds and go for dry on dark milds.

Ingredients / Re: Brewer's Invert Sugar Syrup
« on: May 20, 2017, 02:55:43 AM »
Concerning shelf life, I have had jars last over a year. I does get damn thick, about the consistency a loose jello. But it doesn't crystallize. To store I just warm clean jars in a water bath, add warmer (almost too hot) invert and seal.

Yeast and Fermentation / Multiple strains for saison
« on: April 20, 2017, 02:01:18 AM »
I have been playing around with a mix of wyeast 3724 Belgian saison (75%) and 3711 French saison (25%) that attenuates great, typically about 1.003 when ramping up to 80f over seven days, but I don't like the silkyness the French gives. Who has used a second strain to get the desired attenuation without the other yeast getting in the way flavor-wise? Thanks

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 16, 2017, 05:55:38 PM »
I have a question concerning a re-brew for the second round. I have a saison that went in as a standard strength. Can I change it to a table strength, or is that not permitted? I just happen to make a table version a couple weeks ago and it's tasting pretty good. I'm also brewing two more because I can't stop myself.

I would try "shut up about Barclay Perkins" web site.

Beer Recipes / Re: American Mild
« on: September 07, 2014, 11:36:21 PM »
I brew mostly session beers and I think you have hit the wall all session beers encounter "not a lot there, there". English base malt has more character than US 2 row, Vienna or Munich helps, aromatic (brown malt) as a light crystal works, a mix of caramel malts adds body and flavor, oats are a good addition I think. But in the end, the low abv makes for light body beer. The beer with the most body for the gravity in your desired range is milk-oatmeal stout. So maybe try a little lactose in addition to oats. I know it sounds stupid, but the bitterness and hop flavor may enough of a counter point.

Homebrew Clubs / Re: Selecting beers to serve at events...
« on: August 11, 2014, 02:39:19 AM »
I would rather be honest with the brewers and them know if the beer is good enough or not. But on the positive side, they all have about nine months to perfect one recipe.

Events / Shut Up About Barclay Perkins brews and hospitality suite
« on: June 03, 2014, 01:02:17 AM »
Anyone else bringing beers they brewed from the Let's Brew Wednesday series? I don't know if Ron will be at the entire conference, but thought it would be nice to have a list and general times when our beers will be poured. I'll be bringing a Vassar Double Ale 1834 and a Truman XP 1885. Pouring Saturday afternoon.

Beer Recipes / Re: Habanero/Mango Pale Ale
« on: March 11, 2014, 12:52:44 AM »
I would up the mango to 11/2 lbs per gallon, and have extract on hand to adjust. I recently did a beer with mango (almost 2 pounds per gallon). The aroma was pretty good, but the flavor was a bit too subtle, so I added a couple drops of extract per glass.

Events / Re: Non-standard 12 oz bottles and NHC
« on: January 23, 2014, 02:30:24 AM »
Non long necks should be ok. A long as if fits "correctly" in the case box. Judges will make a mental note if you use anything other than a long neck that matches what you buy at the home brew store (you may have just lost a point). Some judges will even make a "I didn't know anchor made a xyz beer" comment. A passive aggressive way of saying this is nationals, bring it strong, don't cheap out, no excuses.

The Pub / Re: Plywood face frames?
« on: January 02, 2014, 03:02:39 AM »
You can find just the wood bead and glue that to the plywood face frames. If you don't want to do true joinery, look up 'pocket screw' to put the frames together. If you can find veneer for the frame edges, that will help keep the edges from sucking up too much paint. Make sure to prime before you paint, I see lots of people try to skip that step and regret it later.
 This will take some doing, but it might help. Try a asking a cabinet shop to rip lengths of plywood so all you need is a chop saw. Or see if there is a community college or tech school that will let you use their equipment.

I don't mind the brewery putting a "buy our beer" in the middle of a beer talk. They are donating time, space, a talking head, and beer for nothing. Squeeze them for as much info as they are willing to give, and say thanks. As long as your group can get a good bit of information I don't see a problem. If things go well, maybe next time you can get free second runnings from their next barley wine/imperial stout brew.

Homebrew Clubs / Re: Hospitality suite 2014
« on: November 30, 2013, 12:55:53 AM »
Thanks all. I think I'll plan on 13 give or take. Now we just have to get guys to commit to brewing, sign up for the conference, and get us signed up to pour at the suite, and somehow manage to get 6-8 guys to MI with a 16 hour drive ahead of us. No problems-piece of cake-lets do this-I call the bed by the window...

Homebrew Clubs / Hospitality suite 2014
« on: November 21, 2013, 04:46:37 AM »
The club I am in is interested in pouring this year. How many kegs is typical for a shift? Also, are club typically only pouring a single shift, or do they request multiple shifts per club pouring?

Homebrew Clubs / Re: Do other clubs have this problem?
« on: May 13, 2013, 01:17:08 AM »
 If you think the home brew club is becoming a commercial drinking club, I suggest contacting the brewers in the club, and start another one. Participating in club night or the hospitality suite might be the event to bring the new group together. If you don't think your new club can pull it off, try working with another local club just to get the ball rolling.
 Start insisting the loafers pay the dues. After 3 meetings, no dues no meeting. Meetings are for members and new recruiters only.
 Try a big brew day. Contact your local home brew store and see if you can get a discount for the group if you buy all at once. Agree on a kit and each person changes the hops or yeast. This gives the club something to drink together.
 When you hear a member is doing anything out of the ordinary, ask they do a presentation about it. Be persistent and don't let get away. Find out everyone's favorite part of brewing and ask them to present about that topic. Push members to get involved. Try and have people that don't bring home brew to bring it in. Let them know you don't need to have a blichmann to brew great beer, or be all grain for that matter.
Your probably going to lose some members, but if they just drink and don't brew it's just a drinking club.
 Good luck

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