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Messages - diybrewing

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Events / Homebrew Competition at Holyoke Canoe Club Sept 5th 2013
« on: July 30, 2013, 07:17:55 PM »
Here are the event details if anyone is interested
Homebrew competition,  entry information:
Saturday, September 7,  12 noon
Competition held during the Holyoke Canoe Club Brewfest
Limited to 25 entries, one homebrew per brewer
How to enter
Apply to enter by email to (Michael Bernier) with the following information:
·         Name

·         Email address

·         Beer Name       

·         Beer Description

·         Beer Style or Type

·         Beer description

Confirmation emails will be sent to the first 25 brewers
Homebrew competitors entry fee and brewfest day pass $5.00 (limited to the 25 preregistered competitors)
Each brewer is expected to bring a minimum of 5 gallons
All guests entry fee $40.00 per day or $50.00 weekend pass.
Location and Time
Old Ferry Rd, Holyoke, MA just off Rte 5 (behind Competitive Edge)
The homebrew competition starts at 12 noon completing 3pm or as supplies are exhausted
Information about the weekend Brewfest:
The Holyoke Canoe Club Brewfest is back again, featuring local bands and unlimited craft beer tasting on the banks of the gorgeous Connecticut River. The 2013 edition of the 'fest comes some very special new perks, including a homebrewing contest, free parking, and, most importantly, a renewed focus on keeping things local: All of the 20+ featured breweries are crafted within three hours of the Pioneer Valley. Each will be bringing multiple fresh brews, so there will be more than 50 beers to sample, from IPAs to porters and beyond.
Big river, small brewers
Come out and enjoy it all
September 6, 5-10pm & September 7, 12-10pm

Events / Room at NHC
« on: June 13, 2013, 07:43:30 PM »
I was suppose to have a roommate for the NHC at the official hotel but he has bailed looking for someone to split the room with me. I am staying wednesday through saturday night.  Total for the 4 nights was 631.30 so I am looking for $316.

Events / Re: AHA Conference: 2013 Call for Presentations
« on: January 31, 2013, 04:42:29 AM »
Hey Kathryn
Do you know when you will be letting people know if they are chosen?

Equipment and Software / Re: Digital refractometer
« on: January 15, 2013, 03:18:48 AM »
I have that exact model. I own a malt testing lab and that is what I use. It is fast and accurate. IT is totally overkill but that is the point.
Their are two things you need to be prepared for when you use a digital model. First they are not as rugged as a handheld. We had to send one out because someone dropped it. We always make sure we do not wipe the glass but just soak up the water from it.
Second. In broad daylight it will not read. You will need to just cover it.
Other than that I have never noticed any inaccurracies at all.

Classifieds / Looking for Help in our New store in Sunderland,MA
« on: October 06, 2012, 05:21:29 AM »
We are looking for PT weekend help in our New Sunderland MA store. The hours are going to be for the time being Friday 12-6 Saturday 12-6 and every other Sunday 10-1. Please apply either through here or in Ludlow Store at 289 East St. You can also email me [emai][/email] or call 413-457-1110

General Homebrew Discussion / Re: star san and pbw question
« on: September 06, 2012, 01:15:36 PM »
If your water is piping hot, I think a 15 minute soak is normally good enough. It also depends on what you are cleaning. Bottles clean easier then carboys.

Extract/Partial Mash Brewing / Re: Old Extract?
« on: August 31, 2012, 04:25:53 AM »
Wes MB certainly does turn over their LME in that manner.
I am 90% positive More beer does not Briess use but has a private label malt extract maker. Nothing against them at all.
Also when did you put your LME in the beer? Adding LME at the end of the boil will have huge positive effects on your beer. We are currently validating in store putting LME in after the boil. Since you only need to sanitize it, our theory is that if we keep it above 160F for 15 minutes we will be fine. So far we have had luck at keeping LME above 180 for 30 minutes with no problem. Just some food for thought.

Extract/Partial Mash Brewing / Re: Old Extract?
« on: August 28, 2012, 05:54:13 PM »
In our shop we go through around 700 lbs of LME a month and we have no darkening or molasses at all. One of the things you also have to pay attention to is where the LME is coming from. We use Briess currently although we are switching to United Canadian. We get Briess that has been manufactured less than a month old. So for us from manufacturing date to being sold to you is less than 2 months. If we were to buy Muntons, the best case scenario we could get was most likely 6 months old. We also only sell 3 types of LME ( Pilsen or extra light, Wheat, and Munich). Our Munich and wheat sell less so we buy smaller containers of them so that is still stays fresh.
DME costs close to twice as much wholesale and is a pain to work with. 
Also the ration LME to DME is 6 lbs LME = 4.92 lbs DME.

Extract/Partial Mash Brewing / Re: Shandy advice
« on: July 11, 2012, 06:32:46 PM »
Be careful if you are bottle condition since the lemonade could lower your pH to a point where beer yeast might not ferment it.
 I would throw champagne yeast in there to be sure.
You could also experiment with a wheat beer and then throw some MIO in the glass and see what that does.
I don't know if it would be good but I think shandy's are already gross so how bad could it get.

How long was the boil? Did you throw the DME in at the beginning or the end of the boil?
If I was going to do this I would just do a 15 minute boil and hopburst the crap out of it at the end to get my ibu's.
Something like this
Columbus 1 oz 15 minutes
amarillo 1 oz 10 minutes
simcoe 1 oz 5 minutes
all three at flameout 1 oz.
For your water if you are buying store bought generic water you might as well use your tap water. It is probably the same since the gvmt has very low labeling laws so tap water can basically be called spring water and filtered usually means just run a charcoal filter.

General Homebrew Discussion / Re: citra help
« on: July 04, 2012, 02:38:16 PM »
Yea they are great for dry hopping. The only thing I can recommend is that they are pretty powerful so if it is a light beer they can overpower the beer but that is usually a good thing.

I can guarantee it is stratification. Whenever I hear someone putting ice into beer to cool it down it makes me cringe. 
FYI CaraPils does not need to be mashed at all. Carapils is lightest of the crystal malts which makes it already converted technically. Also their is no difference in mashing and steeping. Keeping grains at a certain temperature with water is mashing whether you call it a steep or a mini mash. the only difference is whether you sparge or do not sparge. That has nothing to do with conversion of starches or not. The flaked oats are their to add body so no need to convert since you want the starch their. The technique is fine. That is why it went past the editors because it is correct.

MA / DIY Brewing Supply
« on: October 14, 2011, 04:29:05 PM »
We will once again be doing a Learn to Homebrew Day event.
37 Hampshire St
Ludlow, MA 01056

We will have some supplies on hand but would really prefer you to order ahead of time if you want to brew. We have plenty of open space for brewers. We plan on doing an extract batch and an All Grain batch. We will have lots of Homebrew and some snacks. Kids are welcome to come. We will have a bouncy house for them rain permitting.

Beer Recipes / Re: Need Stout Ideas
« on: October 08, 2011, 02:36:49 PM »
Cut back on the roasted malt and add some Coffee Malt to it to make them silky smooth. We do one with 4 oz of Roasted Barley and 1 lb of coffee malt and it is awesome.

Kegging and Bottling / Re: Capping for the long haul
« on: October 31, 2010, 03:50:16 PM »
I personally am not a fan of the Oxygen barrier caps. They activate as soon as they are wet. This means that you either do not use a liquid sanitizer or you will lose most of their absorbing power. I personally for Barleywines like a little oxidation in the beer. It helps to mellow the beer out and adds a lot to the flavor.

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