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Messages - NorthernIke

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1
Equipment and Software / Re: March Pump Setup Help
« on: January 01, 2011, 02:38:00 PM »
Thanks so much!  I should be all set to go now...just waiting for the pump from Rebel Brewer and the fittings from Bargain Fittings.

2
Equipment and Software / March Pump Setup Help
« on: December 28, 2010, 10:24:56 AM »
For my Christmas present to myself, I'm going to pick up a March Pump from Northern Brewer.  My question is, what kind of fittings will I need for this?

I'm planning on using it—at least for the present time—as part of a whirlpool immersion set up.  So I'll be recirculating wort from the kettle, through the pump and back into the kettle.

The outlet on my kettle is currently a 5/8" barb fitting on a ball valve.

Can anyone advise correct inlet and outlet fittings for this type of application?

Thanks!

3
Yeast and Fermentation / Re: Trying to Find Yorkshire Yeast
« on: April 12, 2010, 02:28:33 PM »
Great.  Probably in response to Jamil's glowing recommendation of the yeast on the last CYBI.

I'll have to email NB to see if they plan on carrying it anytime soon.

Thanks Denny.  You are the knower of all things Oregonian!

4
Yeast and Fermentation / Trying to Find Yorkshire Yeast
« on: April 12, 2010, 02:03:52 PM »
I'm looking for some Yorkshire yeast.  I'd like to get WLP037 or WY1469.

These are booth the limited edition yeasts.  Does anyone know where I could find either of these yeasts?

5
Yeast and Fermentation / Re: Kraeusen removal, what difference does it make
« on: February 14, 2010, 08:55:38 AM »
I wonder if this would work to remove the gunk from the kreusen?

http://www.aleiens.com/video/top-cropping-yeast-from-a

I'll have to try that...

6
General Homebrew Discussion / Re: adding sugar...
« on: February 12, 2010, 02:59:04 PM »
I did what The Major suggested.  It worked nicely!  Now just need to see how low the gravity goes, since it was for a Saison.

7
General Homebrew Discussion / Re: adding sugar...
« on: February 06, 2010, 11:21:59 AM »
Thanks fellas!

8
General Homebrew Discussion / adding sugar...
« on: February 06, 2010, 07:58:48 AM »
What's the best practice for adding sugar to the boil? How long before flame out? Any tricks or precautions?

9
General Homebrew Discussion / Re: anyone by chance
« on: February 03, 2010, 04:23:28 PM »
One thing that does worry me is how many people I hear opening breweries - I met 4 guys this weekend at a party who were drawing up plans (2 of them have no brewing experience  Roll Eyes).  Just makes me curious if oversaturation could become an issue given the popularity.

I was a Chef for sixteen years, I saw people try to open a restaurant with zero experience. They would always fail, so I would not worry about brewers with no experience. The thing i would worry about is turning something you love to do into work. I sure hope it works out for you!!b

Didn't this happen with the first craft beer wave in the early 90's?  Lots of cheap used equipment for the rest of us!

10
General Homebrew Discussion / Re: anyone by chance
« on: February 02, 2010, 04:44:12 PM »
Where does the $100 profit per barrel number come from?  That make a lot of assumptions around cost of goods sold—and price of goods sold—doesn't it?  I can't imagine this would be a stagnant number, but much more dynamic based on the individual business conditions.

LOL! You guys crack me up. I guess I should have checked with the forum first before I made business plans.  ;D Actually ... I'm just making this stuff up. Haven't been researching it for over 6 months... I'm just making "assumptions"....    ::)  ;) Seriously, I have met with the local distributor, have talked to local brewers - have even seen the sales numbers for several local breweries and what they sell their kegs for. I have a pretty solid idea what they make off a bbl of beer and what our resources are going to be. The hundred bucks is a round figure I'm throwing out for you guys - there's no need to go into it in detail. Let's just say for the amount of time involved it is not a lot of money. I'm pretty crazy to be doing this - but I'm not totally unprepared.

Wow. Just curious. Thought this was a discussion board...

11
General Homebrew Discussion / Re: anyone by chance
« on: February 02, 2010, 02:08:59 PM »
Where does the $100 profit per barrel number come from?  That make a lot of assumptions around cost of goods sold—and price of goods sold—doesn't it?  I can't imagine this would be a stagnant number, but much more dynamic based on the individual business conditions.

12
All Grain Brewing / Re: Double Batch: Saison and Dortmunder
« on: January 29, 2010, 04:10:51 PM »
Awesome Blatz. Thanks man! This seems to be coming together nicely...

*with evil grin

13
All Grain Brewing / Re: Double Batch: Saison and Dortmunder
« on: January 29, 2010, 12:09:45 PM »
So are you guys saying to make the grist for both beers 70/30 of pils/munich?  Wouldn't that be too dark for a Saison?

Do you think I'd be better off with 85/15 of pils/munich?  I can certainly do a mini-mash of the wheat malt...good idea there!

Also, any tips on brewing like this?  Should I hold all of the first runnings in a big pot, then add to the sparge water until I reach the target gravities for each beer?

14
All Grain Brewing / Double Batch: Saison and Dortmunder
« on: January 29, 2010, 10:08:21 AM »
I need help!

I've got to bang out a couple of brew sessions next weekend.  I'm planning on making a Saison and a Dortmunder Export.

I love to brew as much as anyone, but I'm looking to get some economies of scale here.  I'd like mash both beers at once, then make additions in the boil to nail in the style.

I'd like some input on the following recipes and if this is practicable.  Please advise your thoughts:

Dortmunder grain bill as-is:

• 70% Pils
• 30% Munich

Saison grain bill as-is:

• 59% Pils
• 18% Wheat
• 9% Munich
• 14% Sugar (in boil)

Proposed Double Batch Grain Bill:

• 60% Pils
• 15% Wheat
• 15% Munich

I'm going to be brewing with relatively hard water, as I feel that is appropriate for both styles.  I'm also going for a very dry finish with each beer, so I think the mashing schedules are a good fit.

I will switch up the hopping schedule and other kettle additions per each brew.

Do you think this is okay?  Any suggestions




15
All Grain Brewing / Re: acid malt and lactic acid?
« on: January 27, 2010, 11:18:59 AM »
I like the “elegance” of using acid malt though I also have 88% LA at home. If you use strong lactic acid you need to be able to measure very small amounts 1-2 ml at a time while acid malt can simple be weighed with a scale you already have.
[/quote]

I bought a syringe at Walgreens.  It goes up to 3 ML in 1/10th ML increments.  It was cheap and works great!

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