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Messages - howlinghound

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Yesterday. after several hours of ice fishing, I went to the bar for lunch and had a Reuben sandwich with fries, washed down with three pints of PBR.  The bill was $17.50. I was happy.

Sounds like an expensive sandwich...

Ingredients / Re: Which coffee for a coffee/breakfast stout
« on: March 02, 2014, 05:17:48 PM »
I recommend whatever coffee you like. I grew up on Peets coffee so I prefer very dark roasts.

The best thing you can do is find the freshest coffee possible. I will sometimes grab beans direct from a local coffee roaster less than a week from their roast date.

I prefer the cold brew/toddy method.

These days there are almost as many local roasters as craft breweries.  Search locally and try a few of them both as hot coffee and as ingredients in your homebrew.

General Homebrew Discussion / Re: What in the tun this weekend?
« on: February 28, 2014, 06:58:09 PM »
I see Pinski's response about Maertzen-  This is my wife's favorite.  Any good recipes that folks can share?

Thanks in advance... (can't figure out how to quote a previous post)

General Homebrew Discussion / Re: 9 oz tumbler
« on: February 27, 2014, 08:18:07 PM »
quoting -- I knew someone would make that point. I wanted these taster size glasses instead the obvious just fill your glass with less beer solution.

I simply could not resist.  Haha.  I applaud the smaller glasses especially for unappreciative friends who don't like your craft beer.  Too good to waste.

Jim- Congrats on your progress!

And, I can honestly say that if I had a Bowflex (which I really wanted at one time), I would most certainly be using it to air-dry my various pieces of tubing...

General Homebrew Discussion / Re: 9 oz tumbler
« on: February 27, 2014, 06:35:39 AM »
I think you simply need to brew more.  Moving grain bags, water and full buckets, carboys and kegs is a good workout.

I have been able to get away with filling my glass halfway on the two occasions when I wanted to...

When I lived in Santa Rosa about ten years ago, Bottle Barn was my favorite - Northeast side of town.  Knowledgeable staff and pretty good selection.  At the time, I was more interested in wine...

+1 to Russian River and kudos to Third Street Aleworks in downtown Santa Rosa for craft brew from the tap.  At the time I lived there, RR was associated with Korbel which also gave a great tour.

The Pub / Re: Baseball 2014
« on: February 15, 2014, 08:32:22 AM »
Go Sox!

I Need to get one of those shirts --  "I love two baseball teams:  The Red Sox and anyone who beats the Yankees"

Good success the past ten years but of course it had to be after I left the Boston area...

The Pub / Re: For Valentine's Day
« on: February 14, 2014, 06:48:46 AM »
Beautiful Roses!  Suggested beer pairing -- Chocolate Porter perhaps?

Equipment and Software / Re: Immersion Chiller question
« on: February 10, 2014, 08:13:06 PM »
Steve brings up a most excellent point -- namely that if you measure the temperature of the outgoing water, you will get a good feeling for how efficiently the chilling process is working.  A few degrees less than the wort temp is good efficiency.

I found this article quite helpful:

Yeast and Fermentation / Re: Pitching temp. vs. cool down time
« on: February 09, 2014, 01:16:07 PM »
I recently pitched too soon (call impatience, error, or something else) -- won't do that again... I think I cooked the yeast...  Just don't let anything that is not sanitized come in contact while waiting from 140 to 70

The next batch was allowed to cool to the mid-sixties in my 35 degree backyard -- and it took a while without a chiller...  But this one is right on gravity targets and is safely undergoing carbonation as of last night.

Birthday is in a few weeks - hope my wife will get the wort chiller I have on my list.

There seems to be as many opinions on the topic as there are choices in boiling pots.  I have some aluminum but more stainless equipment.  Stainless tends to be less prone to scratching which might leave places for bacteria/bad stuff to grow but then again, in a boil pot, does it matter?  I found this article somewhat helpful:

Posting the ABV makes a lot of sense to allow the informed consumption...

There is a vast variety of laws out there among states, but seeing the initially posted article, I became curious.  Though this doesn't show the ME law concerning ABV, it is interesting none-the-less:

The Pub / Re: Perfect for the 'pub'
« on: February 05, 2014, 07:03:34 AM »
Was hoping to see more suggestions from around the country.

One place that I would visit any time I was in the DC area was the Brickskeller - with over 500 bottled beers and a ten page 'menu' of beers listed by country.

Apparently, this place has changed ownership and I haven't had a chance to stop in for many years.  Anyone try the new establishment which sounds like an improved (food-wise) and maintained beer list plus a new tap system?

Kegging and Bottling / Re: Five pound CO2 tank fill -- what is full?
« on: February 04, 2014, 08:04:08 PM »
Found a new place... bottle feels like it has liquid in it now and was weighed to fill.  Local welding supply.  Bottle was filled before I was finished paying for it...


Yeast and Fermentation / Temperature variation - OK?
« on: February 04, 2014, 07:23:08 AM »
I recently brewed up a batch of Golden Strong - Much more yeast (and sugars) than I have done in the past.  While I don't yet have a good process for temperature and control, this batch (5.5 gal) fermented in glass at around 62-66 degrees for a week.  Strong fermentation for about half of that and then very quiet by the end of that week.  Knowing that it needed to get hotter, I added heating for a handful of days and brought the batch slowly to about 76-78.  Strong fermentation began again and continued for a couple of days.  But, I don't have a way to really get this to 80 degrees and hold it; one day I was away and no heat was applied and the temp dropped -- It has been sitting at around 64 for the past week.  (My heating pad set-up shuts off automatically).  I have not yet tested gravity - but assuming that it is still higher than expected FG, any harm in working hard to bring the temp back up for another round??

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