Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - jimmykx250

Pages: [1] 2 3 ... 16
Looking at the way brewerys have been popping up you had to know this was coming. There is way more liquid then there is tap handles. You walk down the beer aisle at binnys and say how can this be? Who is buying all this beer and at an average price of 10 bucks a six pack? As a craft beer fan I love the selection we all get to enjoy and on occasion i get to grab a six pack or two but I will also admit I cant afford to drink the stuff I like on a regular basis and thats why I home brew! It will be interesting to see how all this shakes out, and in the end the ones who make good liquid and are financially sound will survive.

All Things Food / Re: Low n Slow Pork Butt
« on: October 14, 2016, 02:24:24 AM »
Thought I'd throw my butts  into the mix: 225 on cherry and apple for 15 hours, juicy, smokey and delicious!

Sent from my SAMSUNG-SM-G920A using Tapatalk
Cosstco two pack of pork shoulders? I do the same however i do the snake method on my weber at 225-250 for 8 to 10 hours. My own mix of dry rub and applewood only on the coals. I do both at the same time then when cooled vaccuum seal into dinners.

All Grain Brewing / Re: Three brews today
« on: September 29, 2016, 04:22:01 PM »
Congrats you da man!  8)

All Grain Brewing / Re: Three brews today
« on: September 29, 2016, 10:50:28 AM »
I like this post pics! Good luck I have never done two in a day!

Yeast and Fermentation / omega hot head yeast
« on: September 26, 2016, 10:25:00 AM »
I had a chance to use this yeast for a few batches this summer and I have to say im blown away and surprised its not more popular. The temp range on this stuff is crazy and I pushed it to see if this was true. I fermented in 80 degree temps with no off flavors in fact one batch stalled so I checked gravity and knew it wasn't done so I threw it on the deck in the sun and it started chugging away within a half hour- stuff is amazing- just my 2 cents. This yeast is a game changer for guys like me in the summer. Anybody else using this stuff?

General Homebrew Discussion / Re: How long is your brew day?
« on: September 26, 2016, 10:16:43 AM »
BIAB 5 gal batch no sparge and No chill in about 3.5 hours including set up and clean up.   

All Grain Brewing / Re: Making a Black IPA
« on: September 19, 2016, 02:05:47 AM »
I really like this beer. Made it a few times now. You hould ry it.

Equipment and Software / Re: aluminum brew pot
« on: September 18, 2016, 10:26:09 AM »
I will try that from now on

Sent from my iPhone using Tapatalk

Equipment and Software / Re: aluminum brew pot
« on: September 16, 2016, 03:36:32 PM »
dont use oxi clean either just a little bar keepers friend with a soft scrubbie.

All Grain Brewing / Re: How do you BIAB?
« on: August 07, 2016, 07:57:06 AM »
I've always wanted to do the cooler mash tun thing but cant bring myself to buy a cooler jut for that reason. I have a 15 gallon alum pot that i put a valve on and I just throw 2 beach towels over the top and I only loose between 4 and 6 degrees over an hour mash. I never have double ground my grains as it seems like a lot of trouble as i usually end up around 70-75% efficiency so im ok with that. The two big advantages I see with BIAB is time and simplistic clean up. I can usually do a brew day in around 3 to 3.5 hours. I don't think i could brew as often if my brew days were 6 hours. One more thing i will add not to steer of topic but the no chill container has been a huge advantage for me as well. Brew dump to the container and pitch the next day no wasted time or water trying to get to pitching temp. I haven't experienced any off flavors or infections from this practice.

General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 11, 2016, 06:00:31 PM »
Thanks for posting the recipes guys!

General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 11, 2016, 10:20:13 AM »
Because commercial beer is absurdly expensive. $10-15 six packs and $7-10 bombers! Sours are even worse. I don't mind putting in the work and time in honing my ability to make good beers.

I drink commercial when I am out to eat, but I only buy a six pack or two per month.

It's also why I make my own pizza dough. Pizza restaurants are expensive and I can make 8 pizzas worth of dough for the price of one premade dough. Mine is better too.

I couldn't agree more. I joke with my wife and tell her I cant afford to drink the stuff i like and would not drink if i had to go back to lite! Care to share your pizza dough recipe? I make mine with pre made crusts from mama tischs. They are good and I save money over the local pizza house but know I could do better.

Good info I always wondered about doing that but never tried.

Sent from my iPhone using Tapatalk

If you use an HDPE jerry can (AKA "cube") you will be fine. You can dunk it into a bin full of water to cool it. Make sure the cap is on tight. I have used plate chillers and immersion chillers and I have now settled on this approach. The wort will be sterile in the sealed container. Just wait till it is at pitching temp, then pitch. I have done dozens of batches like this now with results as good as if not better than using a wort chiller. Save yourself water and time, keep it simple.

I second this approach to chiling. Saves time and water and something else to clean. Ive never had a problem just keep the cube clean and i keep around a gallon of starsan in there when not in use give the can a shake on brew day and dump and away you go. This and the BIAB method allows me to keep my brew days in the 3 to 4 hour range easily. 

Yeast and Fermentation / Re: hot head ale yeast by omega
« on: June 10, 2016, 02:29:03 PM »
I've seen several people use this strain, like you with good success on the first batch, but I have seen far fewer results on a repitch. It's definitely unusual that the yeast would underperform on its second round. Normally yeast acclimate better to beer fermentations in subsequent pitches.

I'd be curious to know more about your pitch on the most recent beer. How old was the slurry? Did you make a starter or aerate the wort? How warm did you ferment this? It may just be a finicky strain like 3724.

You may want to reach out to OYL and see what they have to say.

Didn't do a starter as the yeast slurry was only a week old. I pitched at70 and kept it in a water bath for the entire time. because of the wide fermentation range i didn't worry to much about it. Do u think i should throw some us05 on it to chew up some of the sugars? Its too sweet as is and i think the yeast is done now.

Pages: [1] 2 3 ... 16