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Messages - tschmidlin

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1
The Pub / Re: Whiskey
« on: April 15, 2014, 12:40:55 AM »
Hey Carl, sorry we never managed to hook up when you were here.

I'm glad you enjoyed your visit, and it sounds like I need to make another visit to Woodinville Whiskey, I haven't had their rye yet.

2
The Pub / Re: Spring Brewing Inspiration
« on: April 15, 2014, 12:12:54 AM »
Wow, Tom.  That's gorgeous!  I'm jealous! 
I love it.  I walked around it once about 15 years ago, it's a ~95 mile loop.  I'd really love to do it again.  I have no desire to summit, but I would do the Wonderland Trail every year if I could.

3
General Homebrew Discussion / Re: Smoke Signal
« on: April 14, 2014, 01:10:49 AM »
That's awesome, congratulations Jeff!

4
General Homebrew Discussion / Re: Gusher Infection?
« on: April 14, 2014, 01:01:08 AM »
They really get that hot?  I wouldn't have guessed that.  I do think that there is a big difference between the bottles used in the US and the ones used in Canada.  We've had beer bottle re-use by the big breweries for years, I'm unsure if the US does the same but I think our bottles are thicker and they seem thicker when I look at them in order to be re-used more frequently.

The theory is that the repeated heating and cooling induces stress fractures.  No personal experience, but that's what I've heard from people who do it.

I have been baking my bottles at 250 for an hour for 2 years now. No issues yet.
You know this is not sufficient time or temperature for sterilization?  I'm not saying it's not doing anything, just that it might not be as effective as you think.

5
The Pub / Re: Spring Brewing Inspiration
« on: April 13, 2014, 11:17:53 PM »
This is Rainier.  From my flight home Saturday. :)


6
All Things Food / Re: Growing food - The Garden Thread
« on: April 13, 2014, 11:01:09 PM »

...thumbs up to get whatever tools I need.

All of them. The correct answer is all of them.
;D

That looks awesome Jim, great work.

7
Going Pro / Re: Woohoo!
« on: April 13, 2014, 10:53:22 PM »
Awesome, congrats!

8
Going Pro / Re: Craft Brewers Conference
« on: April 13, 2014, 10:46:58 PM »
What a great week a CBC. Hung out with my buddy Tom Schmidlin most of the week (Tom hung with the Alabama crew last night and wasn't overwhelmed!). Got to visit Wayne's impressive Station 26 brewery and get an extensive tour. Bought a meheen bottling line! 6 packs of yellowhammer coming to grocery stores in south east soon!

This was my first conference, learned a heck if a lot and had a blast!
i had a great time with the AL crew, it was really a fantastic conference.  I learned a lot too, but didn't buy a packaging line :)

Wayne, thanks for the hospitality. You're making some great beers there!  If you have a chance, let me know where you found that bulldog, I'm going to want one.

Sean, sorry we couldn't get together.  Grand Rapids?  Or Portland next year?

9
This was a very exciting election and congrats to the winners. We had a record nmber of candidates this year with a wealth of talent, knowledge and experience from all across the country. Hoping to see those that weren't as fortunate back again next year for another round. Thanks to all the candidates!  :)

I will! only two spots available though. that's gonna be a fun one.

Yeah, but one of them is mine.  It's gonna take about 4 people to fill that void!  ;)
Their age doesn't need to match yours Denny!

10
Kegging and Bottling / Re: priming and CO2 in a keg
« on: April 08, 2014, 12:44:40 AM »
1.  You can just use CO2.  This is my preferred method.
2.  You can, or you could hit it with 20 psi for a few minutes to seat the lid and then don't worry about it until you can get it carbed.
3.  Typically you do one or the other, you don't both prime and force carbonate it.

Most people who keg force carbonate.  It is easy and gives good, consistent results.  There are also people who prime their kegs, usually because they prefer it or they don't have the a way to carb kegs while dispensing other kegs.  but like I said, force carbing is my preferred method, it's really simple.

11
Beer Travel / Re: Seattle
« on: April 07, 2014, 09:13:08 AM »
Thanks, I'll be fine.

Come on Tom, just one more.   I'll buy it.

Cheers!
Ha!  See you in GR?

Oh yeah.  I still have to book my flight, but it would be a lot easier if it wasn't the last week of school.

I'm going to try to get in to Detroit between saturday and monday and spend some time visiting with friends and family before heading over to GR
Cool, see you there if not sooner.

12
Yeast and Fermentation / Re: Slow fermentation
« on: April 07, 2014, 09:11:24 AM »
Well, since Wyeast says the appropriate range is 63-76F, 55F might be a bit cold for it.  Since it is sitting at 60F it will get warmer on its own, and as fermentation increases it will warm further.  I would probably just leave it for another day or so, but you can warm it up if you are worried about it.

13
Beer Travel / Re: Seattle
« on: April 07, 2014, 08:52:30 AM »
Thanks, I'll be fine.

Come on Tom, just one more.   I'll buy it.

Cheers!
Ha!  See you in GR?

14
General Homebrew Discussion / Re: Noob judge observations
« on: April 07, 2014, 08:40:30 AM »
I just don't think you can make rules like a certain score means a certain thing.  Too many things that are beyond the control of the brewer influence the scores .  I've had the same beer get a 45 and a 23 in competition, and the latter entry was not a bad bottle.  Based on the judges comments, it finished both dry and cloying, with a specialty flavor both overwhelming and absent, depending on which score sheet you read.  That's an extreme case, however not all judges score the beers the same way.  I tend to run a few points higher than most people I judge with, so a 33 from me could be a 28 from another judge.  That doesn't mean the beer in their cup is 5 points worse.

15
Kegging and Bottling / Re: Added a faucet
« on: April 07, 2014, 01:24:28 AM »
Nice build :)

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