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Topics - gymrat

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106
General Homebrew Discussion / Question about AHA membership renewal
« on: February 20, 2013, 11:44:56 AM »
I just got an offer in the mail to get a discount if I renew early. But I don't see the ability to get that discount by renewing online. I don't want to renew through the mail. Is there a way to take advantage of that discount renewing online?

107
The Pub / Ready
« on: February 20, 2013, 10:45:09 AM »
Just filled my gas can. That big ol Snowblower of mine aint gonna do me no good if I aint got no gas. We are expecting 1 to 3 inches overnight and 6 to 12 inches tomorrow.
Closet full of canned food...check
10 gallons of bottled water...check
10 cases and a keg of beer....check
Bring it on

108
General Homebrew Discussion / Just out of curiosity
« on: February 19, 2013, 08:18:13 AM »
I did a search and didn't come up where this has been asked about or discussed before. So if it has please pardon the rerun. But has the AHA ever considered a facebook page?

109
Kegging and Bottling / Brand new keg from beveragefactory.com
« on: February 18, 2013, 12:53:53 PM »
I really like this thing. The opening is big enough to put my entire arm in so I can get in and scrub by hand. The bottom is dome shaped and the tube meets the middle of the dome so that if i want to prime with sugar instead of charging with C02, any sediment that forms will fall off the sides and I will be drawing from clean beer. Ralph likes it too and that is important  :D






110
General Homebrew Discussion / New Tap Handle
« on: February 13, 2013, 11:41:12 AM »
I got my new tap handle and my kegerator is now customized to fit my mancave  :D









On the last one I was trying to get it against the background of the picture above my tapper. Unfortunately my built in flash leaves a lot to be desired.

111
Kegging and Bottling / morebeer reconditioned corny kegs
« on: February 09, 2013, 01:00:24 PM »
I bought one of those. I received it a few weeks ago. Today I got it out to clean it up and get ready to fill it tomorrow and this is what I found.



I have been trying to get that outpost, or whatever it is called, off with a 25 inch long half inch drive breaker bar and it absolutely will not budge. You would think they would inspect a keg after reconditioning it. I am all done doing business with them.

112
Equipment and Software / I am not sure where to post this but...
« on: February 08, 2013, 07:07:33 PM »
I am wanting to find a chess piece tap handle for my kegerator. My preference would be a knight. So far all I have been able to find is the following:

http://www.etsy.com/listing/122448008/queen-chess-piece-beer-tap-walnut-chess?ref=sr_gallery_12&ga_includes[]=tags&ga_search_query=beer+tap+handles&ga_search_type=all&ga_view_type=gallery

and

http://www.etsy.com/listing/122447828/rook-chess-piece-beer-tap-walnut-chess?ref=v1_other_2

Does anybody know of any other sites where I might find odd custom tap handles?

113
Yeast and Fermentation / Anybody familiar with BRY-97 by lallemand?
« on: February 07, 2013, 09:07:09 AM »
I was at the home brew store in Lawrence KS. They had all Lallemand yeasts for $3 a package. I saw some of this. The owner said it competes with Fermentus S 05. I haven't been having very good luck with O5 lately so I picked up a few packages of this stuff. I was just wondering if anybody has had any experience with it.

114
Beer Recipes / End of the World Milk Stout vs Left Hand Milk Stout Nitro
« on: January 29, 2013, 08:51:14 AM »
A friend of mine asked me if I was ever going to do a milk stout. He said he just loved the Left Hand Milk Stout at Old Chicago. So I thought why not give it a shot. I went to the Left Hand website and they listed the ingredients but not the portions. So I ordered one and tasted it and guestimated the proportions of the ingredients. This is what I came up with:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: End of the World Milk Stout
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 54.6 SRM
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        44.4 %       
2 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         2        17.8 %       
1 lbs                 Roasted Barley (Simpsons) (550.0 SRM)    Grain         3        8.9 %         
8.0 oz                Barley, Flaked (1.7 SRM)                 Grain         4        4.4 %         
8.0 oz                Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         5        4.4 %         
8.0 oz                Chocolate Malt (450.0 SRM)               Grain         6        4.4 %         
8.0 oz                Oats, Flaked (1.0 SRM)                   Grain         7        4.4 %         
4.0 oz                Black Malt - 2-Row (Briess) (500.0 SRM)  Grain         8        2.2 %         
1.00 oz               Fuggles [5.40 %] - First Wort 60.0 min   Hop           9        22.1 IBUs     
1 lbs                 Milk Sugar (Lactose) [Boil for 60 min](0 Sugar         10       8.9 %         
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         11       -       

Trying them side by side the left hand was definitely sweeter where mine had a bit of a bitter bite. Not drastically but detectable. I am thinking this will condition out over time. Also when tasted side by side I could definitely detect more 2 row in mine. The bubbles are finer in the left hand giving it a "nitro" feel even out of the bottle. I have no idea how they do that. Other than that there were no discernible differences in flavor.

I was surprised at the hop bitterness when I only used an ounce of relatively low alpha hops. If I take another stab at this sometime I will FWH half an ounce and add the other half at around 45 minutes to tone that down.  Also I will back off the 2 row by half a pound. 



115
Beer Recipes / My latest stab at a red ale
« on: January 27, 2013, 10:17:48 PM »
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Knucklehead Red 3
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Irish Red Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.20 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 18.0 SRM
Estimated IBU: 26.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7 lbs 8.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         1        75.0 %       
1 lbs 8.0 oz          Maris Otter (Crisp) (4.0 SRM)            Grain         2        15.0 %       
12.0 oz               Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         3        7.5 %         
4.0 oz                Roasted Barley (Simpsons) (550.0 SRM)    Grain         4        2.5 %         
1.00 oz               Fuggles [4.20 %] - First Wort 60.0 min   Hop           5        18.8 IBUs     
1.00 oz               Fuggles [5.40 %] - Boil 10.0 min         Hop           6        8.0 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         7        -             
2.00 oz               Fuggles [5.40 %] - Dry Hop 0.0 Days      Hop           8        0.0 IBUs     


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10 lbs

116
Kegging and Bottling / Another Question
« on: January 24, 2013, 08:45:29 AM »
After 10 days in my keg, pressurized at 10lbs, my beer comes out with a nice head, nice lacing, but still tastes like it is flat. What's up with that? Do I need more pressure? Or does it just need more time to carbonate properly?

117
Kegging and Bottling / Aging beer in a keg
« on: January 23, 2013, 08:22:44 AM »
I am curious. Why is it that bottled beer supposedly needs a month of conditioning, yet I racked from my fermenter to my keg, put it right in the cooler, and a week later had good beer? Also is there any reason I can't rack to a keg, seal it, and let it sit in room temperature for a few weeks like a secondary?

118
Kegging and Bottling / Summit Kegerator Review
« on: January 21, 2013, 08:27:07 AM »
I bought the following after much research and discussion in another thread here.
http://www.beveragefactory.com/refrigerators/beer/sbc500bv.shtml
I must say I am very impressed. I drilled a small hole in a water bottle cap so that a small meat thermometer would fit solidly in it. The temperature in my kegerator has been exactly 37 degrees every time I check. And that is with the thermostat turned 1/3 of the way up. I honestly think this would freeze my beer solid 2/3s of the way up. I might add that the manual that came with it says "Sanyo" at the top.

I bought extra line but decided to try this thing out right out of the box. After a week of 10lbs on my keg at 37 degrees I got a good pour but the carbonation was a little weak. I think that might be because the first 24 hours the beer was cooling down to temperature so it hasn't had quite enough time yet. Just the same I turned it up to 11lbs and the carbonation was somewhat better.

The unit looks fantastic in my man cave.





It is significantly larger than the Magic Chef unit saw at Mennards. There is room in it for my Cornie keg and a case of beer. I did order a second keg to have on the ready when I blow the first one.

The tower is solid. In the future I may replace the faucet. I have heard that when only using the kegerator once a week faucets tend to stick unless you get one with a front valve. I am wondering if it would hurt anything to take the faucet off and run hot water through it at the end of my weekends to prevent this from happening.

The only downside I can see to this thing is the CO2 bottle is stored inside the fridge. I have read that it is better to store it outside.

Would I recommend it to a friend? Oh hell yes!

119
Beer Recipes / White Wheat Wonder (now with pictures)
« on: January 20, 2013, 01:41:58 PM »
I am taking advantage of the cold weather to brew this up today.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: White Wheat Wonder
Brewer: Roger
Asst Brewer: Ralph The Wonderdog
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 3.8 SRM
Estimated IBU: 28.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        66.7 %       
3 lbs                 White Wheat Malt (2.4 SRM)               Grain         2        33.3 %       
0.25 oz               Citra [14.50 %] - Boil 60.0 min          Hop           3        14.7 IBUs     
0.50 oz               Citra [14.50 %] - Boil 10.0 min          Hop           4        10.6 IBUs     
0.25 oz               Citra [14.50 %] - Boil 5.0 min           Hop           5        2.9 IBUs     
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         6        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9 lbs
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 12.25 qt of water at 162.7 F        152.0 F       60 min       

Sparge: Batch sparge with 1 step of 168.0 F water




120
Yeast and Fermentation / Sort of a pole
« on: January 04, 2013, 08:51:11 AM »
How long do you guys and gals leave a typical beer, say under 1.060 OG, in the fermenter before bottling or kegging?

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