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Messages - ketch32

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Equipment and Software / Re: Going Big (for me) - 2X Everything?
« on: February 09, 2015, 05:47:31 PM »
Actually, that's exactly what I wanted to know - 1.95X is better than just starting 2X, even if a small amount - Thanks!

Equipment and Software / Re: Boillermaker Valve Rust
« on: February 09, 2015, 05:42:45 PM »
There are many kinds of stainless steel and it can rust for several reasons.  Hopefully they have a good source for their stainless - impurities in the metal can cause it.  Passivation of stainless is crucial, and I have seen it rust on parts where the passivation process couldn't get to because it was mounted or sitting on another surface.  There are also different kinds of passivation, citric is not very good, but some local laws won't allow nitric.  Hopefully they replace the part and you are good to go.  Luckily it's not the kettle.  Cheers!

Equipment and Software / Going Big (for me) - 2X Everything?
« on: February 09, 2015, 04:56:25 PM »
Connected with a cool local brewer and have the last piece of my upgrade! Question: although I am scaling double (10 vs 20 gallon - final product), should I expect any difference of scale in ingredients at this small volume?  I have BeerSmith and can scale on the computer, but wondered about real life experiences, especially with respect to big hoppy beers and grain bills, i.e. can I just scale everything 2X initially and tweak from there or should I really decrease/increase an ingredient right up front based on your experience?  As the volume increases, I would like to minimize mistakes - I plan on only brewing my tried and true recipes on the larger setup, still will use the now "small" kettle for trying out new recipes.
Thanks and Cheers!

Your neighbors come over constantly asking for beer for their party tonight...

Your 4-year-old daughter thinks bottling is a fun activity...

You have no problem dropping $500+ on a kettle, but think that's a ridiculous price for something to cook food with...

Kegging and Bottling / Re: Keg hops - Pellets
« on: December 02, 2013, 04:13:41 PM »
I agree with what has been posted - I only dry hop with fine-mesh nylon bags that can be sterilized and re-used.  The fine-mesh is important and these are not cheese cloth which can expand and have bigger holes.  Allows the flavors through, but not the hops.  I do get some floaties on initial pours, but I also get a little yeast trub, too - it's all part of the process  ;D  I never have gone back to whole leaf and usually dry hop with 3-6+ oz. of pellets - kegs usually never last more than 2 months max, never an issue leaving them in the whole time.  Never have sunk or weighted the bags either, even though I know that they float - I just transfer through the bag into the keg and leave it floating in there.  Probably a little better usage to have them sunk to the draw tube, but if I felt like it needed that, I would have done that.  Just for reference, I live in San Diego and am a huge hop head!  Local brews that I strive to be close in taste/hoppiness for my IPAs: Societe Pupil, Alpine Nelson, Stone Enjoy By - FYI these are hop bombs if you have not had the chance to try. Cheers!

I know that Oregon has been seeing a heat wave, but I would think about how much you think you'll need it versus say kegging.  I, too, had this decision, but I decided that the few months I needed cooling didn't outweigh the year-round kegging (no more bottling!), which I did a keezer for.  To keep costs low and only need to do it 2-3 months in SoCal, as was said this: "Son of a Fermentation Chiller is a low cost option".  I have actually taken it a step further and got 20 gallon garbage cans, put the carboys in, fill with water to the level in the carboy, place ice packs (frozen water bottles) in water if the water temp is too high.  The water takes longer to change temps than air and creates an insulating barrier.  The garbage cans also do not let any light in once you put the lid on and contain any blow-off or mess (had splattered walls before). $15 garbage can + water = cheap cooler.  The refrigerator/freezer with temp control will be much better at holding constant temps and will give better results, but there is more investment and monthly costs also associated.



1.) Yes, I agree the financial force is from commercial, but the rule change would affect us and allow us to ship via USPS (not saying that's a better option, but it would be an option).

2.) "There's not enough money to be made from homebrewers for it to be a factor" - sounds like there wouldn't be much pull from that statement, even if we were involved.  I know this has been an issue for a while and not just with USPS - just seems like the iron is hot, why not add some grease?

General Homebrew Discussion / USPS considering to add alcohol shipping
« on: August 01, 2013, 02:30:51 PM »
This may be great news for shipping homebrews and other alcoholic liquids - not sure if it will save the USPS, but is there anything we can do (from AHA) to encourage this to happen?


General Homebrew Discussion / Re: Happy National IPA day!
« on: August 01, 2013, 02:18:56 PM »
Happy International IPA Day!  4 taps always flowing and they are all IPA's.  The hops listed on the sign are the dry hops.  I brew 10+ gallon batches and separate into 6.5 gallon carboys with different yeasts and dry-hops - it is amazing how much different an IPA can taste with just a few variables!  Long live the hop!

General Homebrew Discussion / Re: IBU standardization!?!
« on: October 10, 2011, 03:34:52 PM »
Awesome info - thank you all for great feedback and education on the subject.  Love how you can get the bittering levels actually verified, which if I was selling my beer and claiming outrageous levels, I could actually back it up.  As a consumer I wish that the claims on a bottle were true and somewhat telling of the product, you know from honest brewers.   I just saw this article that seemed to address this issue and my concern for the IBU standardization, if I say my beer has the highest IBU's of any beer, and thus, you should pay me $45 per bottle, am I telling you the truth, or just trying to get your money for all the hops and/or extract I bought, as well as the lost beer due to all the hop sediment?:

There are alcohol levels stated on beer labels.  There are special ingredients, like ginger, stated on beer labels.  There are even stories about where the water comes from on beer labels.  Do you see any of those type of claims being misrepresented as much as IBU claims?  Education is the key, and again I thank you for helping educate me.


Beer Recipes / Re: Recipe Ideas for the Hophead
« on: October 04, 2011, 02:30:38 PM »
I, too, am a hophead.  Ever had Apline Brewery's Nelson IPA?  Very big on citrus/grapefruit flavor, hops pretty much punch your palate.  I went after that with a Nelson and Citra based IPA with lots of dry-hopping with Amarillo and Nelson.  Added a good amount of Rye to the grain bed and that seems to have added to the overall hop experience.  The Rye has clouded the brew to an extent and Alpine is known for their clear IPAs, so I missed the mark there, but it sure has been a pleasant adventure down IPA lane - a keeper for me for sure.  Simcoe and Amarillo batch up next...  going after Alpine's Duet.

Beer Recipes / Re: Grapefruit IPA?
« on: October 04, 2011, 02:18:27 PM »
Full Sail just touches on the grapefruit, in my opinion.  I just made an IPA with the largest grapefruit/citrus aroma, taste, and bittering I have ever done.  For most, this would be too extreme.  Grapefruit champagney in aroma - never achieved this before.  Lots of hops, but centered on Nelson and Citra with large dry-hopping Amarillo and Nelson.  Crazy fruity hops!  And, the Rye malt addition seems to add to it all!

General Homebrew Discussion / Re: IBU standardization!?!
« on: September 29, 2011, 08:40:41 AM »
Thank you, gentlemen!  A lot of useful information for the brewer who wants to be educated (me).  I, for one, will never claim that my beer is something that it is not.  I think a lot of the people claiming astronomical IBUs just aren't educated on the subject and are jumping on the IBU marketing bandwagon.  I don't believe we have regulations to police bitterness claims.  I would hope honest, educated brewers would self-regulate, as they do with a lot of the ingredients, processes and claims that are used.  If more brewers and consumers know about this, I would think the trend would decrease.  Cheers!

General Homebrew Discussion / IBU standardization!?!
« on: September 28, 2011, 03:36:02 PM »
Been brewing in San Diego for over 7 years now, and I am a hophead.  I am primarily an IPA and Pale brewer with an emphasis on the hop administration.  More than ever I have been offended by the subjective nature of IBU claims by breweries.  It has become a marketing byline and I don’t understand it.  Claims of over 100 IBUs and even 1000 IBUs have me perplexed, and as a BJCP competition entrant and educated beer drinker  ;D, I am at a loss when I read such nonsense on a bottle, especially when the experience is something much different than what is being claimed.  Sometimes I think, “If that’s 100+ IBU’s my homebrew must be 1,000,000 IBU’s.”  Lovibonds, ABVs, volumes, etc. are all specific, measurable metrics.  According to the definition of IBUs, the scale tops out at 100.  There are ways to calculate your IBU’s.  Why then is it possible to exceed the scale?  Why can’t the IBU information help me decide what beer I want to buy rather than tricking me into some marketing scheme? Maybe if a brewery claimed an ABV of 5% and I find out it’s 10%, or rather the “man” finds out, there may an issue legally, taxing, etc.  But, I think the reason the fluctuation in the IBU standard is that there is no enforcer, and thus the marketers have used it to their advantage, but again, if it really doesn’t educate me as a buyer, and in fact misleads me, then it no longer holds value and is just a gimmick. I don’t believe in gimmicky beers.  My ramblings are done, but hopefully we all can stand up for standardizing some of these “measurable” claims – to help educate buyers, to help educate brewers, and ultimately, to aid in the substantiation of claims of the brewers’ product.

Beer Travel / Re: San Diego
« on: March 29, 2011, 03:37:56 PM »
So the request is for non-brewery or beer sites in SD - this is gonna be hard because there are so many good breweries and they are spread out like most of SD.   If you are going to go to inland North County (where I live and by Stone) it was mentioned Wild Animal Park or Palomar (I'm not into gambling but the Indian casinos are out East), as well as, some North County / Temecula wineries, but I would include my neighborhood of Old Escondido where there are over 200 historical houses.  If you were to venture to coastal North County (Green Flash, Mother Earth, Iron Fist, Pizza Port/Port Brewing, Breakwater, etc...) I would really just enjoy the coastal weather and skip the Legoland, but not a lot to see, except maybe the flower fields behind Karl Struass :).  Inland central SD (AleSmith, Ballast Point, etc.) just Miramar if you like to watch the military jets fly in.  Coastal central SD (Pizza Port) is great for coastal activities and environment.  Inland South County (Alpine, Blind Lady, etc.) avoid the sites and sounds and stick to breweries/brewhouses, except North Park is an emerging Gastropub area with Toronado, Hamilton's or the Ritual as my recomendations.  Coastal South County - this is likely where you will stay by and has the most to check out besides the breweries (Ballast Point, Karl Strauss, etc.), I think there is such a difference in areas, that is is almost nice to see each and what they have to offer.  Balboa Park was mentioned and is the best bang for the buck - can be free - but there is the upscale downtown SD area with shows and bars, there is the college bar area of Pacific Beach with the Tap Room (many local SD beers on tap), LaJolla's ritzy shops and congested beaches (although if you are down at Scripps and are hungry you gotta check out the Cheese Shop for awesome sandwiches, they also have a downtown SD location).  And if not going to a brewery and are hungry, these are some of my favorite pubs in all of SD: Churchills - north county (50 taps) and O'Brien's - central SD (get the hoppiest beers in SD).  There are several other places and I'm sure I missed one or two that others can chime in on...

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