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Topics - a10t2

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1
Ingredients / Smoking Malt on a Grill?
« on: August 08, 2015, 02:44:12 PM »
Bit of a wild hair here, but I'm wondering if anyone's smoked base malt using a charcoal (or gas, I suppose) grill. It seems to me that I could just wrap the wet wood in some aluminum foil, throw it on a the lit coals (probably once the grill has started to cool down), and put the grain up top on a baking sheet for a few hours. I also saw a reference somewhere to a cast-iron skillet. Thoughts?

2
Seriously, Colorado's pretty great. Much better than elbowing your way around a fart-filled convention center.

3
Ingredients / Anyone brewed with their NHC hops?
« on: July 20, 2015, 12:17:00 PM »
I got an ounce of Azacca that I'd like to try out, but they were stored warm in the swag bag and who knows how long beforehand, and they're nowhere near vacuum-sealed (though maybe they'd look better at sea level). I'll give them the sniff test on brew day and call an audible if needed, but I figured I'd throw the question out there first.

4
Classifieds / Good Deal on Kegs
« on: July 02, 2015, 08:47:23 AM »
http://discussions.probrewer.com/showthread.php?48396-5-Gallon-Ball-or-Pin-Lock-Kegs-available-now!

No affiliation, I just figured we aren't likely to see used cornies this cheap again. I may pick up a few even though I don't know what I need them for.

5
The Pub / A Weird Kind of Anniversary
« on: June 22, 2015, 10:31:47 PM »
A year ago, give or take an hour, a surgeon told me that with a C1/C5/C6 fracture, I had a 90% chance of paralysis. Today I ran 5k, played 18 holes, came home, started some charcoal, and poured a homebrew.

So I got that going for me, which is nice.

… I may have followed up that homebrew with a martini.

6
Events / Pre-NHC San Diego Beer Crawl(s?)
« on: June 01, 2015, 05:20:16 PM »
I'm flying into SD a couple days early, next Tuesday 6/9. My hotel for those first two nights is within (Colorado, meaning a mile or so) walking distance of the airport, Stone's Liberty Station pub, Old Town San Diego, etc. Hence my not renting a car and planning on stumbling to/from the breweries in that general area.

Anyone else going to be in town? I have no set plans yet but will probably try to check out a couple local breweries each afternoon/evening Tuesday and Wednesday.

7
Ingredients / Briess Bonlander Munich?
« on: January 15, 2015, 09:45:26 AM »
Anyone have experience with it? All I can really gather from their description is that it's 2-row and kilned closer to something like a dark Munich. At about half the price of Weyermann Munich II, I'm thinking about trying it in a doppelbock.

8
Going Pro / Possibly stupid question about natural gas
« on: September 26, 2014, 11:20:38 AM »
This seems like a straightforward question but google is failing me.

Our natural gas supply line is 3/4" steel at 0.5 psi (14" WC). Looking at the code tables, that's ~200 cfh, or ~200,000 BTU/hr given a 30 foot pipe run. Only about half of what we want/need.

But all the burners and appliances specify a 6" or 7" WC. Would the 3/4" pipe be able to supply ~400 cfh at the lower pressure (give or take, assuming an ideal gas)? Could it be as simple as teeing off the line, or would we have to put in a 0.25 psi regulator, or two?

Edit: Got my stupid backward non-metric units mixed up.

9
Beer Travel / Houston
« on: September 24, 2014, 03:48:17 PM »
Headed down for a wedding and I'll have a couple days free. One of those will probably be a beach day around Galveston and/or Surfside, the other I'm thinking about Austin but that may not be realistic driving time. Any beery recommendations? We'll be staying near the Galleria on the west side of town.

10
Going Pro / Who the **** would sell me a building?
« on: September 14, 2014, 10:10:45 AM »
I really thought someone was going to jump out and yell "Surprise!", but nope, they just make you sign some stuff and then take your money. Suckers.

So yeah, we have a brewery, minus the brewery. Step 19 of 136, by my count...

11
Hop Growing / Indoor Hops?
« on: March 08, 2014, 11:46:56 AM »
Never grown any hops before, but I thought it would be fun to get a few rhizomes started indoors this spring and transplant them to the outdoor seating area at the pub once it's warm enough. I'm not altogether optimistic that I'll find a variety that does well at 10k ft, so I'll try a few and maybe get lucky. That got me thinking about putting them in large planters and pulling them in for the winter, and then I thought… We have a nice vaulted ceiling with skylights and existing beamwork to train them on, so could I just grow them indoors year-round? It would be a mess come harvest time, but it could also be a pretty fun event. Thoughts?

12
Equipment and Software / My new favorite toy
« on: December 25, 2013, 02:05:59 PM »
I've been doing cellaring at a mid-size production brewery. Among the many cool toys we get to play with is a handheld digital luminosity meter that lets us test for ATP (adenosine triphosphate) in real-time. We'll swab the outlets of equipment we can't visually inspect, like the centrifuge. No ATP, no life.

Maybe a little spendy for home brewing, though… A used one could be worth picking up for a small brewery.

http://www.beveragefactory.com/draftbeer/cleaning/accessories/ATP-100.shtml?CAWELAID=1372130190&catargetid=1553584461&cadevice=c&cagpspn=pla&gclid=CKGlqJugzLsCFY1FMgodzjUAEQ

13
Events / GABF Roll Call - Sat PM?
« on: October 09, 2013, 01:48:54 PM »
Looks like I'll be attending the members' session on Saturday, and I won't even have to work! Who else is going to be there?

14
All Grain Brewing / Quick and Dirty Batch Sparging Calculator
« on: October 08, 2013, 11:21:13 AM »
I finally got tired of googling my own forum posts to find my formulas, so I put together a pretty basic calculator for estimating batch-sparging efficiency. It really only does one thing, but it should do it pretty well. Reality checks are always appreciated. Any feedback or requests, let me know.

http://seanterrill.com/2013/10/05/batch-sparging-calculator/

15
Ingredients / Dosage for generic yeast nutrient?
« on: May 23, 2013, 12:06:00 PM »
Someone left a little jar of Crosby-Baker brand yeast nutrient in a drawer in my kitchen. It's a DAP/urea blend, and the instructions printed on it say to use 1 tsp/gal. I'm thinking that's for wine and would be serious overkill for an all-malt wort. Anyone have a recommended dosage for brewing? I'm thinking maybe 3 g for a 6 gal batch.

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