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Messages - yeastmaster

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106
General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 03, 2010, 06:31:21 AM »
12 batches ;D

107
All Grain Brewing / Re: Malt Conditioning
« on: December 22, 2009, 07:55:07 AM »
This is 5.5kg of MO treated with 250ml of water, stir well &  let soak for 15min  before grinding. As you can see the husk is in great shape while I have plenty of well cracked grain(flour).





Beautiful!

108
All Grain Brewing / Re: Malt Conditioning
« on: December 17, 2009, 06:19:14 AM »
I didn't calculate the efficiency on this one but the crush is just so aesthetically pleasing and easy to do that I plan to do it on all my brews from now on  ;D

109
General Homebrew Discussion / Re: Whatcha Brewin' this week?
« on: December 16, 2009, 09:44:59 PM »
Another Pale Ale. Brewing with my knucklehead friends. Nothing special.

However, I am prepping for a Stein beer project. Drilling granite blocks so I can rig it and drop the heated stones into a wooden brewing vessel.

Just finished drilling 9 granite blocks, which is harder than it sounds.



That's pretty cool.  My homebrew club it thinking about doing a steinbier this winter

110
General Homebrew Discussion / Re: Black IPA done.
« on: December 16, 2009, 09:26:45 AM »
That looks really nice!

111
General Homebrew Discussion / Re: Aging Saisons?
« on: December 10, 2009, 09:11:02 AM »
That looks pretty awesome!  I'm getting very thirsty! ;D

112
Ingredients / Re: Briess Cherry Smoked Malt
« on: December 10, 2009, 05:28:52 AM »
Thanks! ;D

113
Yeast and Fermentation / Yeast Stable
« on: December 09, 2009, 10:15:52 PM »
I just added some 1056 to my yeast ranch :D.  What cultures are people ranching out there?

114
Ingredients / Re: Briess Cherry Smoked Malt
« on: December 09, 2009, 10:13:57 PM »
I'm glad that recipe continues to work for people! It seems to be pretty well loved across the board.

Which reminds me.. gotta go rack my smoked boddington's

Can you post the recipe or point me in the direction to find it?

115
General Homebrew Discussion / Re: Aging Saisons?
« on: December 09, 2009, 10:09:17 PM »
Depends. I brew a number of different Saisons. Some I drink fresh. Other I might age for 2 weeks and other 4-6 weeks. It just depends on the OG and yeast.  I have some Saisons that are several years old - way past their prime. I have some soured saisons that are over a year old that I haven't even tasted yet.

The saison I brew most frequently though I age for about 2 weeks and drink. it is a 1.060ish Saison spiced with Ginger and Lime leaves. It is best fresh.

Ginger and lime leaves, that sounds really good!  How much do you use and how do you get them into the beer?

116
General Homebrew Discussion / Re: Pictures of turkey day brew
« on: December 08, 2009, 02:10:34 PM »
 ;) I assumed he was talking about my system too.  If I had a welder I would have built something out of steel but I have woodworking tools so that is what I went with.  I really don't have a problem with the burner.  The vast majority of the heat is directed upwards so there isn't much heat under the burner myself.  I do make sure that I don't have the burner too close to the tier that supports the mash tun.  At some point I will probably add a heat shield to it.

117
Equipment and Software / Re: My BK pickup is finally done
« on: December 07, 2009, 09:18:33 PM »
I built a circular copper manifold for my kettle.  It looks great but I do have problems with it clogging.  I'm not good at the whirlpool thing and I always forget to pickup hop bags.  I guess I need to work on that ;)!

118
Ingredients / Re: Is Maris Otter worth it?
« on: December 07, 2009, 08:54:40 PM »
I was once a MO only brewer but I have since move on to Golden Promise. My homebrew club did a Malt Tea(mashed at 150 for 30 min) tasting last week and it is amazing the difference between domestic 2 row, domestic 6 row and the British (MO and GP) malts. You will not be disappointed with the MO. I would recommend doing a malt tea tasting as a club presentation or on your own to see the difference between malts that you will use as a base to get a better understanding of what you are starting with. for yourself all you need is to crush 4 oz and mash for 30 minutes or so. For a group of 15 we used 8 ounces per malt with 8 different malts. Very informative. 

That's a great idea.  I'm going to steal it for my homebrew club! ;D

119
Ingredients / Re: Is Maris Otter worth it?
« on: December 07, 2009, 08:53:23 PM »
I mostly use Maris Otter and love it.  I just did some Belgians with Weyerman pale and really can't complain about that malt either!

120
Ingredients / Re: Where do you buy your ingredients from?
« on: December 07, 2009, 08:26:51 PM »
I buy sacks of malt and odds and ends from my LHBS.  I also order some items from northern brewer or more beer

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