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Messages - boulderbrewer

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1
Going Pro / Re: The most expensive ingredient in beer...
« on: April 29, 2015, 06:31:15 AM »
Just in case Matt doesn't answer. Here is a link.

 http://bauhausbrewlabs.com/

2
The Pub / Re: Brand new beer style...
« on: April 22, 2015, 02:29:52 PM »
Try making a pink IPA.  :o It is for a good cause.

https://www.youtube.com/watch?v=Bus6_aIKwTs&feature=youtu.be

Don't want to derail the OP but I thought I understood the whole "brewery guys have beards thing" until I saw that guys mutton chops.  Just had to say it.  Sorry.

Back to your original programming.

I don't get the whole BIPA thing either.  Maybe it's just me being an old guy too set in my ways.

Paul

That's not the brewery guy. Scott is the brewery guy.

Sorry for the side shoot topic.

3
The Pub / Re: Brand new beer style...
« on: April 22, 2015, 07:31:37 AM »
Try making a pink IPA.  :o It is for a good cause.

https://www.youtube.com/watch?v=Bus6_aIKwTs&feature=youtu.be

4
Going Pro / Re: Well, this happened.....
« on: April 22, 2015, 07:27:36 AM »
Congrats, it bound to happen sooner or later.

5
Going Pro / Re: Interesting carbonation session.
« on: April 01, 2015, 07:34:06 AM »
One of the things I found interesting in this video is that they seem to be against check valves on carbonation stones since they make the stones have inconsistent wetting pressures... but what is the alternative? I can't believe that they recommend not having any way to prevent beer back flow into CO2 lines.

The only option is to have a 1/4" shut off valve between the carbonation stone and the CO2 line.

6
Other Fermentables / Re: Anybody try kombucha
« on: March 30, 2015, 08:22:02 AM »
Just started with a purchased scoby this weekend. I didn't see anyone mention to use plain tea because tea with oil (i.e. Earl Grey) can cause mold?

I got some kefir grains too, seeing we will have plenty of milk with two pregnant goats due within two weeks.

7
All Things Food / Re: Growing food - The Garden Thread
« on: March 17, 2015, 07:44:30 AM »
I'm more than doubling the size of the garden this year. Added a couple citrus trees and an arbequina type olive sapling.

Wow! That should keep you busy.

8
All Things Food / Re: Growing food - The Garden Thread
« on: March 17, 2015, 07:43:13 AM »
Well hell yea Euge!  Very cool to see you back here in the Garden Thread.
Hope all is well; like the new look.

Wow Amanda...you have oodles of space there!  Your mini orchard could turn into a regular orchard preety quick.  Are you sourcing your apple trees locally?  I have had some pretty poor luck ordering trees through the mail...they always seem to be spindly sticks that take forever to get cracking.

Boulder!  You still have any time to garden?  Owning a brewery might be cutting into you food preservation time?

I finally cut down all my residual hop plants.  Wow the smell of shattering lupulin was amazing in March.
Planted a few rows of carrots, lettuce, spinach, bok choy chard and a few early beets.
Have not tried the burlap yet...but if it gets much hotter I might.  Record heat here today.
It sure is nice, but we will pay for it later in the water year.

 Last fall I was so busy I didn't know one end from the other, this year I hope to have more time. If I can find a couple decent helpers at the brewery and keep ahead of demand.

 

9
All Things Food / Re: Growing food - The Garden Thread
« on: March 16, 2015, 09:12:44 AM »
Well some times you have to go to great lengths with a garden to get some things to grow, it depends on your desire and length growing season.

10
All Things Food / Re: Growing food - The Garden Thread
« on: March 13, 2015, 07:59:06 AM »
Pinnah, you could always start the seeds in a soil blocks and then transplant.

11
Going Pro / Re: Congrats Tom. You have made e-malt news.
« on: March 12, 2015, 07:20:33 AM »
Very nice article. Congratulations Tom.

12
Going Pro / Re: Keg Return Article on Mainpage
« on: March 11, 2015, 08:11:21 AM »
Question - why don't more opt to use rubber ended kegs? Kettle proof, don't bang up concrete, and quiet.

The people I have done business with have the all Stainless Steel kegs in stock. I'm usually in a hurry to get them so I choose not to wait for the rubber ended kegs. 

13
The Pub / Re: 'Changing Tastes Of IPA' Article
« on: March 10, 2015, 01:55:23 PM »
Mine is 92% 2 row, 4% munich, 4% c-40, it usually finishes 1.008 with a max of 1.010. I have noticed in my IIPA that it was very dry tasting before dry hopping and FG of 1.006 after dry hop it has a sweet taste which makes me believe that hops can add to perceived sweetness.









14
General Homebrew Discussion / Re: To filter, or not to filter?
« on: March 05, 2015, 11:38:38 AM »
Yep, I started low and worked my way up to get where I want. Now if I could get wort to ferment in one day and clear so I can carb the next day and package the third day.  ;D

15
General Homebrew Discussion / Re: To filter, or not to filter?
« on: March 05, 2015, 10:46:48 AM »
One of the most important steps in getting clear beer is nailing your ph and getting a good hot break. Also, though perhaps less important, chilling fast enough to get a good cold break. If your pH is off you may never see really clear beer unless you age it for a very long time.

I do not filter but I do use kettle finings (whirlflock or irish moss) and tank finings. I really like BioFine clear. It works really fast and leaves the beer very bright in about 48 hours. If you find your "sweet spot" it doesn't strip too much aroma out of your beers, though that said, I never fine dry hopped beers.

In my case I run a brewery and I can attest that usually I fine with about 500 mil per 30 bbls in the primary fermentor after a week of cold crashing and in about 48 hours I can rack clear beer to the BBT. Occasionally I may have to find again in the BBT but usually it is not necessary. The key is to be sure it is mixed with the beer needed fined thoroughly.

Just curious how you mix 500ml of biofine in your fermenter. What I do is have biofine in my BBT and then I transfer from the fermenter to the BBT. I also use whirlfloc in my kettle also get good hot break, it looks like cottage cheese floating in the boil kettle.

First harvest and dump yeast.  Take a clean, sani and purged 1/4 bbl keg. Take a keg filler and open the keg and pour biofine in the opening. Then, after beer is cold (I lager in FV for at least a week) attach keg via the racking port. Fil keg till about 3/4 full with beer off FV. Shake, then with a pressure of about 30 psi and racking arm pointed UP blow the keg beer/biofine solution back into the fermentor. After it is all blown up close port, recharge keg to 30 psi and open port again to blow large bubbles into FV. Repeast at least once more. In 48 hours you beer will be almost crystal clear. Sometime I have to fine again in BBT.

Good to know. Thanks!

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