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Messages - jibblett

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Denny!  Tell the story, man!

Equipment and Software / Re: Aeration equipment
« on: April 16, 2011, 04:42:53 PM »
problem with a paint mixer is when you want to aerate what's in a carboy, and the fixed blades won't fit through the neck.  the mix-stir blades fold against the shaft to fit through, then spread out when mixing.

Homebrewer Bios / Re: Matt - NOLA
« on: February 20, 2011, 12:27:06 AM »
hey, matt.  my son is in NOLA wanting to brew (I sent him some equipment for xmas) but no time, too much 'work'.  maybe you'll run into each other -- Andrew who lives on Urquart near Franklin and cooks at Nacho Mama's up by the lake.


Ingredients / Re: Advanced Software for Brewing Water Analysis
« on: February 20, 2011, 12:22:02 AM »
yeah, works fine in NeoOffice on Mac, too. 

Ingredients / Re: Crystal vs Cara vs Caramel Malts
« on: February 17, 2011, 02:00:13 AM »
what a great forum!

General Homebrew Discussion / Re: my Brewery on youtube
« on: February 17, 2011, 01:30:51 AM »
oh, man, that's some fine brewery pron! wow, now I have a new goal in life!

I dig the hoist.  what's the parts list for that? 

But hey, if you have a brew sink, who needs a head? 

Ingredients / Re: Post your water report
« on: January 16, 2011, 10:42:19 PM »
Wayland, Massachusetts.  Town well water:

pH   8.2
Total Dissolved Solids (TDS)  415
Est Electrical Conductivity, mmho/cm   0.69
Cations / Anions, me/L

Sodium, Na   60
Potassium, K   40
Calcium, Ca   35
Magnesium, Mg   8
Total Hardness, CaCO3   121
Nitrate, NO3-N   3.2 (SAFE)
Sulfate, SO4-S   6
Chloride, Cl   126
Carbonate, CO3   3
Bicarbonate, HCO3   101
Total Alkalinity, CaCO3   88

Chloride seems awfully high, eh?

General Homebrew Discussion / Re: Watcha get for Christmas?
« on: December 26, 2010, 05:45:11 PM »
Randy Mosher's Radical Brewing from my son, who's becoming a new homebrewer in New Orleans.

Yeast and Fermentation / Re: Washing/rinsing and Re-Using Yeast
« on: November 01, 2010, 11:59:48 PM »
I've brewed with both simply repitched yeast and with washed yeast. 
Over quite a few batches for comparison, I found no advantage to one procedure over the other so now I just continue what I have been doing for the last 20+years:  I save the cake from the ferment, reptich 1/3 to 1/2 of it into a subsequent brew, and either save the rest for another brew (if it's scheduled to happen within a few days)...or else just dump the remaining 2/3 into the boiling wort. 

prof: why do you add the other 2/3 to the boiling wort?  for the yeast nutrient?

The Pub / Re: Pre Drink Rituals
« on: October 15, 2010, 11:23:45 PM »
used to be Tommy's Famous Hamburgers on Beverly at Ramparts in LA.  big greasy burgers washed down with colt45 at 3AM!  that's entertainment!

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