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Messages - Pinski

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1
Yeast and Fermentation / Re: New Yeast Company
« on: Today at 03:40:49 PM »
I picked up a couple cans of "House" to try out this weekend.

Is "House" their version of 1056/wlp01/Chico?

No, I believe Flagship is their version of "1056", I think House may be similar to NW Ale, not sure.
I'll try to corner Owen and get some insight on their strain comparisons.

2
Yeast and Fermentation / Re: New Yeast Company
« on: Today at 01:02:23 PM »
I picked up a couple cans of "House" to try out this weekend.

3
Yeast and Fermentation / Re: Recommendations for Oktoberfest yeast?
« on: September 01, 2015, 11:24:05 AM »
I really like 2206 and 2633 for Ofest.

4
The Pub / Re: Pepper Plants
« on: September 01, 2015, 11:21:34 AM »
My tuna can/ESB traps are working great to keep slugs and snails off of my dahlias.

5
Beer Recipes / Re: Cream Porter ish?
« on: August 21, 2015, 07:47:14 AM »
"Taytay" :)

6
Beer Recipes / Re: Cream Porter ish?
« on: August 20, 2015, 02:12:13 PM »
If you're going to use a pound of lactose, then mashing hot at 156 F is overkill.  Mash normal around 152 F.  Either that, or mash hot but only use 3/4 lb lactose.

Not sure, but that seems like a lot of chocolate malt.  I might take that down a hair, maybe 3/4 lb.

Looks great otherwise.  I'd drink a lot of it.

I was thinking similarly on the chocolate, Dave.  I would likely go with 1/2 lb. of the midnight wheat and call it good if you're looking for "low on the roasty/burnt flavors". I think that a pound of even pale chocolate would be fairly sharp. 

7
The Pub / Re: Retirement
« on: August 20, 2015, 08:23:07 AM »
September October is always the best around here. Looking forward to a break from the heat and smoke.

Indeed, warm days and cool, comfortable nights.  Love it.

8
Commercial Beer Reviews / Re: Paulaner Original Munich (Helles)
« on: August 19, 2015, 03:16:32 PM »
Aiming to the low end of hopiness

This

9
The Pub / Re: Retirement
« on: August 12, 2015, 01:26:51 PM »
Let me add....Not Oregon. It rains all the time, when the big one comes the whole damn state is going to slip away, and if you think Portland is weird you obviously haven't visited the rest of the state. (How'd I do Denny?)

You guys forgot to mention the impending beer shortage... in Oregon.

10
The Pub / Re: RIP Fred Eckhardt
« on: August 11, 2015, 07:44:48 AM »
Was a somber day in P-town.

11
Equipment and Software / Re: Gravity measuring BS
« on: August 07, 2015, 12:09:43 PM »
Would you agree that the little piece of paper in the hydro can move around? I ask because I'm not sure

It's certainly possible.

12
Yeast and Fermentation / Re: Pure Pitch?
« on: August 07, 2015, 11:11:56 AM »

It's not a Rogue seasonal release is it?
Thats pretty clever

Wait, KBS= Kentucky Beard Stout, right?

Well, there you go. It's just meant to be.

13
Yeast and Fermentation / Re: Pure Pitch?
« on: August 06, 2015, 03:35:28 PM »
It's not a Rogue seasonal release is it?

14
Equipment and Software / Re: Gravity measuring BS
« on: August 06, 2015, 03:32:43 PM »
I ranted about this a year ago or so, but I want to get it off my chest again because of a new situation.

I brewed a RIS yesterday and was shocked by a wild miss on the OG.  It should have been 1.092 and it came out at 1.077!  I learned part of that lesson.  I need to decrease the efficiency for bigger beers.  BUT,

I have three gravity measuring devices: a refractometer, and four hydrometers, one of which is a full scale model and three are narrow range models.

I used the high range hydrometer to get the 1.077 OG.  A couple of minutes ago I decided to enlist the others.  The refractometer and the broad range hydrometer were within 1 point of each other...at 1.086!

This makes me crazy.  It's like having an elastic yardstick.  I don't swear very often but this tempts me.

Assuming the temperature has been static on the samples, something is out of calibration.  Did you calibrate the refractometer to zero with distilled water? Do the hydrometers give the same reading in distilled water at the same temperature?

15
Beer Travel / Re: a Belgian in Vienna
« on: August 04, 2015, 11:52:52 AM »
A Cooked Corn Zwickl.

I'll be there in 43 days, save some for me ;)

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