Messages

1

All Grain Brewing / BIAB and sparging

« on: June 21, 2017, 06:33:05 AM »

Hi everyone! Miss me? Still taking a long hiatus from brewing (thanks toddler), but my brother has been bitten by the homebrewing bug. I'm helping them out with a pretty simple 1 gallon brew in a bag but I'm curious if there's a need to Sparge during the process. I've seen some to tutorials online that show sparging and others that don't show any sparging. What have your results been?

Hope everyone is well and damn do I miss it.

2

The Pub / Farewell for now

« on: June 19, 2016, 01:01:52 PM »

Hi everyone, it's been a while since I chimed in here. Over the past year I've helped to raise our first child which has been absolutely insane, in a good way. I've also started to plan a new business which will hopefully allow me to do what I'm passionate about.

Sadly, I've also sold off most of my homebrew equipment to folks who can actually use it! I just wanted to say thanks to everyone on here for making the journey over the past few years really enjoyable. I'll still lurk on these boards and will certainly be brewing again someday. Wish me luck, and if you're interested in following the next chapter of my life please do.
http://www.thesourglass.com

*Mods, if this isn't kosher, let me know and I'll edit out the link.
Modify message

3

The Pub / Re: Beer Thugs of LA

« on: April 07, 2016, 03:32:49 PM »

L.A. BTW.  Here I was wondering if I was going to be finding out some Louisiana beer thugs to be on the lookout for.

HAHA, ok changed the title!

4

The Pub / Beer Thugs of L.A.

« on: April 06, 2016, 03:16:09 PM »

https://munchies.vice.com/en/articles/meet-the-beer-thugs-of-los-angeles

5

All Things Food / Cooked

« on: April 04, 2016, 04:02:55 PM »

If you haven't already checked it out, Cooked on Netflix has some awesome stuff around fermentation and brewing. As an aside, it's an awesome 4 part series on food in general.

https://www.youtube.com/watch?v=epMAq5WYJk4

6

All Things Food / Re: Sourdough

« on: April 03, 2016, 07:16:13 AM »

^well that was easy! Now that I can get some free starter, do the same sanitation rules apply?

7

All Things Food / Sourdough

« on: April 03, 2016, 04:16:33 AM »

I wanted to give a go at baking some sourdough bread. As I read various (non home brewing) websites on how best to make a starter I had to check in here.

It seems many people try and make/ maintain wild starters with so so results. Would a commercial lacto starter be a better way to go?

8

Ingredients / Re: Post your water report

« on: March 30, 2016, 01:28:17 PM »

Got this recently...can't figure out how my sodium is so damn high! I ensured that I bypassed my water softener and ran the water for about 5 minutes. This is city tap water filtered through a Pur filtering device.

pH- 8.9
Total Dissolved Solids (TDS) Est, ppm-503
Cations / Anions, me/L- 8.1/8.6
Sodium, Na- 179
Potassium, K- 12
Calcium, Ca Magnesium, Mg- 1
Total Hardness, CaCO3- 3
Nitrate, NO3-N- < 1
Sulfate, SO4-S- 58
Chloride, Cl- 52
Carbonate, CO3- 9.4
Bicarbonate, HCO3- 195
Total Alkalinity, CaCO3- 173
Total Phosphorus, P- .82
Total Iron, Fe- .02

9

Equipment and Software / Re: Water Filter Question

« on: March 28, 2016, 03:00:23 PM »

I ended up going with a counter top model like this. https://www.pur.com/water-filtration/water-faucet-mounts/pur-advanced-faucet-water-filter

It's easy, cheap, and these type of filter are rated for both NSF/ANSI 42 and 53. Most of the cartridge type filters (10 inch for example) are only rated for 42. You want the 53!

10

Kegging and Bottling / Re: CO2 leaked out, beer ruined?

« on: March 28, 2016, 02:53:05 PM »

Why would this ruin a beer? If it were already carbonated, I can't imagine that oxygen would impact it in a sealed keg/

11

The Pub / Re: Drew's Weight Loss

« on: March 26, 2016, 07:42:50 AM »

Let me throw my .02 in there. I've always found it's all about calories in! I got into running big time a few years ago and the weird thing about my weight is that I was actually gaining a bunch (and not muscle). I would run a 5K or half marathon and think "ok, I can eat pizza for a week now".

I've had way more luck simply eating less, trying to eat better foods, and just watching my portions. YMMV.

12

Beer Recipes / Re: Spicing up my Mild

« on: March 25, 2016, 04:38:42 AM »

Even small, session beers can benefit from a bit of aging.  Dark milds especially as they usually have some roasted malts and darker crystals which can provide some anti-oxidants and need some time for the beer to come together.
Not that they can't taste great young, but they can also improve with some age, as you have found.

Would they actually have been aging since they were chilled in the refrigerator?

13

Beer Recipes / Re: Spicing up my Mild

« on: March 24, 2016, 02:22:09 PM »

Just an update on this beer. I didn't end up serving it at the event. I did however bottle a couple 22 ounce bottles for the heck of it and stuck them in the fridge. I'm guessing it's mental, but it tasted really good tonight. Aroma was better, taste was better.

Why the hell did this happen?

14

General Homebrew Discussion / Re: Cold Crash Question

« on: March 24, 2016, 07:41:08 AM »

An airlock without liquid is just a hole, some as the foil.

damn you for pointing out the obvious.

15

General Homebrew Discussion / Cold Crash Question

« on: March 24, 2016, 04:37:28 AM »

When cold crashing I typically remove my airlock from the Speidel and cover w. foil. Would it better to just dump the sanitizer and keep the airlock in an effort to keep more oxygen out?