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Topics - andrew

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The Pub / hops!
« on: May 12, 2012, 03:49:35 PM »
This is my first year growing hops and I planted 5 varieties, however I received a few Cascade rhizomes from a fellow brewer in the local club in early March. The Cascades are the ones pictured. I also had ordered and planted Centennial, Willamette, Golding, and Nugget, but the Nuggets never came up. The ordered hops are just now starting to climb the trellis which is about 10 feet tall.

so lets see how everyones crop looks so far!

The Pub / comp entry question
« on: July 04, 2011, 07:50:30 PM »
I was about to enter a beer into a competition and while I had it listed as a Belgian dubbel on beersmith I am fully aware that it does not completely fit the bill. I followed a normal Belgian dubbel grain bill, but I substituted half a lb of candi sugar with Steen's molasses (it’s a Louisiana molasses). I did not have the liquid candi like I wanted so I already knew that the big raisin flavor typical of say Chimay wouldn't be there anyway. I was about to enter it into a comp and decided that maybe I should enter it as a Belgian specialty instead since the big raisin flavor was absent, it isn’t quite as dry as a typical dubbel, and it would likely not win in the dubbel category even though it's a good beer. Problem is if I enter it into the specialty cat it asks for a commercial example and there are none. So should I keep it as a dubbel or enter it as a specialty and list none in the commercial example space?

Thanks in advance

Ingredients / Smoked Peppers
« on: June 29, 2011, 06:52:33 PM »
I'm putting together a recipe for a hickory smoked pepper beer. I would like some opinions on where you think the peppers should be added primary or secondary or a little in both? My original thought was close to the end of boil put some in then see how hot it is when putting it in the secondary and maybe add more then. The peppers are more smokey then hot. Thanks for the advice.

Pimp My System / My Mash Tun Project
« on: November 02, 2010, 02:16:42 AM »
I mash in a 10G Blichman Pot that my wife bought me for last Christmas. While it is pretty cool and nifty to mash in this, the temperature is very wavey compared to a ice chest. I decided to wrap it in insolation and duck tape, and it worked fine, but it looked like crap. I was thinking of a few nanos and micros and what they use around there mash tuns and lots use wood to stop or slow the lose of heat, so I decided to go this route and strap it to my tun. For the record I have NO ban saw, miter box, circular saw, or any good wood working tools to mention. I used a hack saw, drill, sand paper, tompsons water seal, and some oil base paint. Been working on it for the past couple weeks between work and chasing my 2 yr old son who was always wanting to "help".

before sanding and sealing...

with the fleur de lis...

around sight glass...

haven't finished, will put a few wood screws into the the metal straps which is just what plumbers use to hold up pipes. and fix a few other details.

...And YES is I will be puting fire to it, but with water flowing in at 160ish or so I never thottle the gas on the tun to keep from scalding the bottom.

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