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Messages - jamminbrew

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1
Going Pro / Been gone for awhile...
« on: January 28, 2015, 06:40:53 PM »
Hey all! I've been absent from the forum for quite awhile, and for good reason. I have finally opened my own brewery! Gold Camp Brewing Company is now a reality. I am working two full time jobs, and loving every minute of it. We've been open less than a month, but have gotten a ton of rave reviews, three write ups in the local papers, and one in a well known local beer blog. We are a tiny brewery, but have plans in the works to expand as we move forward. So, if any of you guys happen to find yourselves in Colorado Springs, stop in and say hi! AHA members will get a 10% discount. I would love to see any of you in the taproom!

2
Kegging and Bottling / Carbonation problem, interesting problem.
« on: October 04, 2014, 05:31:58 PM »
Ok, so I have encountered a new issue, something I don't think I've seen here either. 
I kegged my Scottish Wee Heavy 3 weeks ago, and it isn't carbonating. It's been sitting at 35 psi this whole time, and is barely carbed. I mean barely.  I have checked for leaks, none. I know the keg is holding proper pressure, tested it. I know gas is getting into the keg. I have put two other kegs on, and they carbed just fine. O-rings are all good. I've brewed this beer 3 times before, and it carbed no problem. Kinda scratching my head on this one. Any one else ever had a beer that just wouldn't carbonate?

3
Ingredients / Re: Aging on non-traditional wood
« on: September 14, 2014, 09:47:38 PM »
I recently judged an IPA that had been aged on spanish cedar. Excellent beer, went on to get an HM in Best of Show. Madrone should work well too. Sample the beer every day or two, and when you've reached a flavor level you like, pull the wood out and drink!.

4
The Pub / Re: Denver to Boulder in September
« on: August 16, 2014, 12:34:55 PM »
Avery. Awesome place. Great tap room, and quite a variety of stuff on tap that you don't find in the stores.
Lefthand. Another top notch brewery.
Oskar Blues is pretty cool too.

5
All Grain Brewing / Re: Upgrading Homebrewing gear!
« on: July 29, 2014, 06:17:31 AM »
Welcome, Joel!
You can use the same pot for boiling and mashing, but where will you keep the wort while you clean the pot from the mash? What will you sparge into? In my opinion, it is best to have 2 vessels for mashing and boiling. I use a cooler mashtun, and a 10 gallon pot for boiling.
As far as a higher alcohol beer, there are several ways to boost your abv... Use more grain/extract. Or use less water. I sometimes add some plain table sugar, it helps to dry out the beer, and adds to the abv as well. It could be important to make sure you have a yeast strain that is tolerant of higher alcohol content if you want to go really big...

6
General Homebrew Discussion / Re: Where to start?
« on: July 26, 2014, 06:56:52 PM »
Search out homebrew clubs in your area. Goto a meeting, ask lots of questions. My club has a program where we pair beginners and more experienced guys for brew sessions. Ask lots of questions here. The people on this forum are very well informed, and experienced. Search out videos on the interwebs, there is a wealth of info there, too.
+1 on Palmer's "How To Brew". I first started with Charlie Papazian's "Joy of Homebrewing, 3rd edition" That book is a bit dated, but took the mystery out of it, and gave me a great start.
Again, don't hesitate to ask questions here. This is a great forum.
Welcome to the forum, and welcome to the obsession!

7
The Pub / Re: Best Album of All Time
« on: July 20, 2014, 08:28:37 PM »
For me?
1. Creedence, Green River
2. Moody Blues, Days of the Future Passed.
3. Blues Brothers, Breifcase Full of Blues
4. Harry Chapin, Greatest Stories Live
5. Pink Floyd, Animals

And yes, I own these on vinyl, and have a record player that's 70 years old, and still playing.

8
Equipment and Software / Re: Lagering in a corney keg
« on: July 20, 2014, 07:39:40 AM »
I have lagered in corny kegs before. Just like Steve said, I put a connector on the gas-in post with a short length of tubing that fed into a little bucket of star-san. I've had great results.

9
Kegging and Bottling / Re: Keg beer line survey
« on: July 03, 2014, 11:44:18 PM »
I use 8' of 3/16, at 6 psi, and get great results. But I know many other brewers use differing lengths and pressures, al to great results. I guess you have to find what works for you, through experimentation.

10
I was brewing in my garage Sunday, and got a front row seat to my neighbor's house burning down. The cause was a faulty hose on the propane tank he was using to grill with. In addition to the damage to the garage and upstairs bedrooms, his expensive SUV is a total loss. Luckily, no one was hurt.
I simply want to remind all of you guys to routinely check your equipment, especially anything having to do with propane. It could save your house, and even your life.

11
The Pub / Re: "Brewery shut down after band sprays pig blood"
« on: June 28, 2014, 04:51:29 PM »
Their next beer should be called Trichinosis Ale.
That is perfect...

And I thought Gwar already cornered the market on throwing blood around at shows. Not only is it shtick, it's already been done.

12
The Pub / Re: "Brewery shut down after band sprays pig blood"
« on: June 28, 2014, 07:02:13 AM »
Now I'm confused... Aren't cows female? :o Or is this some kind of weird biological mishap?  8)

13
General Homebrew Discussion / Re: New Today
« on: June 15, 2014, 02:38:47 PM »
Welcome to the forum! Lots of great, very knowledgeable people on here, so don't be afraid to ask questions!

14
Kegging and Bottling / Bottling a sour beer
« on: June 04, 2014, 06:12:59 PM »
I am preparing to bottle my first sour beer, (for obvious reasons, I don't want to use a keg) and had a question: What is the proper amount of priming sugar to add to the beer for carbonation? Is it the same as non-sour beers? I figured that the bugs in there might keep chewing through the sugars, and cause the bottles to over-carbonate? The beer itself has been aging for almost a year now...

15
The Pub / Re: Proud Dad
« on: May 27, 2014, 09:30:02 PM »
Congratulations!

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