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Messages - davidw

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I'm surprised that Chumster hasn't been on here spouting off about the Eaglettes!

A PA Superbowl, west vs east, that would have been a great thing to see, though this one lived up to the hype.

As long as there is a Rooney in the front office the Steelers will be a factor. It is that kind of consistency that makes a program great, not unlike the Patriots with their coach and pretty boy QB.


Ingredients / Re: Maris Otter
« on: January 24, 2018, 08:54:20 PM »
You were peeking, weren't you?  Yeah, local is Grape & Granary.  Not so local is Label Peelers and now I've got to try Vine n Hop.
Yep, G&G is local, I've still never checked out Label Peelers.   Vine n Hop is nice, their prices are a little steep next to G&G, but they have a pretty wide selection of malts.  If I want something different I often go there and the price washes out when I save shipping!

I visited Label Peelers a couple years ago lured by the low prices on hops. I was surprised when we walked back into the shipping area and there were 6 or 7 pallets stacked with boxes of hops. The bulk (volume) explained the low prices but what surprised me was that they were not refrigerated. Just sitting in the 60-65 degree warehouse. I don't mean to bash them because walk in coolers are not cheap to install or run, just want to inform anyone who expects their ingredients to be stored in the best conditions possible prior to use.


All Things Food / Re: Why buy a 22" WSM
« on: December 19, 2017, 01:20:16 PM »
Thanks for the reply, Mike, I've looked at the Akorn multiple times and I'm sure it would work fine. The negative reviews seem to revolve around the bottom rusting out, (those with pics appear to show people don't know to empty the ash pan after use), and the hardware pulling out, (be aware and don't drop the lid backwards without supporting). I would be interested in info on how long it holds temps. Chumley's report reflects others I've read online, that it's a "set it and forget it" as the ceramic allows temperatures to be maintained with little variance over a period of many hours. That's what has me interested in the Primo, plus it's the only model I've found that is made in the USA. And I'll go out of my way and spend more to support US manufacturing.


All Things Food / Re: Why buy a 22" WSM
« on: December 15, 2017, 10:56:54 PM »
Bigger is better.

My ceramic grill is 18.5" by 25".  I can start the wood and charcoal, get the temperature set around 200-225, and not have to check the temperature for 6-8 hours at a time with this bad boy.

Hey Chumster: I would be interested in any more info that you could share about your grill. I'm looking at purchasing one of the kamado style cookers, they range from ~ $300 upwards of $2,000, and I've zeroed in on the Primo's as a potential candidate based on price and features. Could you give me any detail on the construction and/or customer service that you may have experienced? I've found a couple negative reviews on both: cracked ceramic, the run-around trying to get service, etc. Your experience would be appreciated.


Equipment and Software / Re: malt mill
« on: November 15, 2017, 08:37:48 PM »
Non-adjustable JSP Maltmill, 20+ years, 400+ batches, still going strong. I even try and remember to put a couple drops of 3:1 oil on the bushings every year (or two) ..

No answer after several attempts on the 800 number, where is this located?

The Pub / Re: New man cave
« on: October 03, 2017, 12:40:09 PM »
Hey Weaze, I'm right up route 5 in Kinsman, when's the house-warming party?!?   8)

General Homebrew Discussion / Re: It begins...
« on: March 21, 2017, 12:18:36 AM »
Simply put, it irks me that I can get Omega strain x, but not y from my LHBS due to NB's agreement.

Just out of curiosity: you are "irked" at NB for having the ability to distribute certain strains of Omega yeast, but you are *not* so upset with Omega since you are still buying their yeast? It rather seems like Omega "sold out" to insure a broad distribution channel, which is what NB is accused of doing, (selling out), correct?

The Pub / Re: Songs you never want to hear again.
« on: January 20, 2017, 03:49:26 AM »
dzlater - FTW! Absolutely.

Those guys were mind blowingly talented.

I think it would be more accurate to say: That guy was mind blowingly talented. Him being Tom Scholz.

General Homebrew Discussion / Re: Done with hefes
« on: September 29, 2016, 01:15:11 PM »
Yep, Eric Warner's great book "Brewing German Wheat Beers" recommends starting off at 58 degrees and he worked at a Bavarian weissbier brewery. It is one of the best CBS series books. Some aren't very good but that one is essential to understanding the secrets of brewring German Hefeweizen.

Agreed! I particularly like the part where he recounts the first morning break they took, sitting down and he ordered coffee or something, one of the brewers nixed that and a round of wheat beer came to the table. IIRC they considered it 'food for the brain'.

All Grain Brewing / Re: Suitable Sub for Mild Malt
« on: May 24, 2016, 01:24:20 PM »
A little late to the party . .

I used to love Pauls Mild ale malt as a base for English styles and used it extensively when NB offered it but I haven't been able to find a supplier for several years. I got on an English/esb/bitter/pale ale brewing kick last fall and have been using Briess Ashburne malt as a base, it's an awesome malt and very much like Pauls Mild. Great malt flavor and leaves a lot of residual body in the beer even when mashed low, also is a bit cheaper than euromalts. Highly recommended.

General Homebrew Discussion / Boston Beer Co
« on: April 28, 2016, 12:16:33 PM »
I found this article interesting, particularly the 'Profit Gusher' chart:

All Grain Brewing / Re: My mash in and batch sparge process
« on: March 11, 2016, 01:21:01 PM »
Denny, I can tell you specifically what type of lautering system would benefit from letting the grain bed settle: mine. I have a pair of original Zymico Bazooka T's in a 70 quart cooler that feed a central manifold in an H configuration. Were I to add sparge water, stir, and "let 'er rip" there's a 50/50 chance I would end up with a stuck sparge. So allowing the grain bed to settle and develop is necessary for my system. A grain bed that is given time to settle creates a natural filter and is advantageous in a couple ways.

First, it allows the sugars in the grist to dissolve into the liquid, time is a factor in solubility of sugar in a liquid as it reaches concentration equilibrium between the grist and liquid. This is a minor concern as the value is low and on the homebrew scale nearly negligible. And while I have noted a 1-2 point increase in efficiency when allowing 5 minutes to pass in order for the grain bed to establish, (years ago when I noted every time, temp and volume), the more significant result was and is consistency in efficiency.

The second advantage is clear beer. Using the grain bed as a natural filter does just that, filters the liquid extract for clear run off into the kettle. A vigorous boil, quick chill, and after 2-3 weeks in the ferementers I rack directly into the keg(s) and my beer is crystal clear from day one. No cold crashing necessary. This is rarely the case when I use my small-batch mashtun, a 5 gallon round cooler with a SS braid, and with that system I don't wait for the grain bed to settle. Those beers have always needed time to clear.

So again I will state: it depends on your mash tun/system set up. Seems obvious not everyone is driving the same car.


All Grain Brewing / Re: My mash in and batch sparge process
« on: March 09, 2016, 01:14:52 PM »
So no need to let the sparge settle before you start the second vorlaf?

Nope.  I've tested it many times and found no advantage to it.

Ah. I will adopt this as well then.

It depends on your mash tun/system set up. Try it both ways several times and decide for yourself if there is an advantage or not.

The Pub / Re: Cigars
« on: March 02, 2016, 11:21:43 PM »
Few things more enjoyable than a Backwoods on a brew-day!

Oh yes.

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