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Messages - tfries

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31
What ever you do, do not put them into a bleach solution and forget about them for a few days like I did once.  When I remembered about them, they had dissolved to the point of being useless.

32
Equipment and Software / Re: pH meter questions
« on: February 17, 2010, 02:07:04 PM »
Hey Denny,

I have a Milwaukee ph meter, different model number though.  You are right that you do not want to just stick the meter into the hot mash.  Pull out a sample and let it cool down.

You will also want to buy bottles of the calibration solution and storage solution.


33
Maibock on Sunday.....probably the last lager of the year due to unseasonably warm weather we're getting.

Know what you mean.  Our fermentation room is hovering around 52-54.  Still am going to try to get in one more lager this weekend though.

My wife and I are going to knock out 4 batches this weekend, brewing on both Friday and Saturday.  Planning on an Alt, APA, my Rainier Amber Lager and Denny's Westcoastmalle.

34
Commercial Beer Reviews / Re: SN Bigfoot - Cloudy as it Ages?
« on: February 06, 2010, 10:25:25 PM »
I recently had a 12 year vertical tasting of Bigfoot at our house.  I served the beers at about 50 degrees, there was no sign of haze.








35
General Homebrew Discussion / Re: What's brewing this weekend 1/29
« on: January 30, 2010, 11:03:53 AM »
I am covering both ends of the color spectrum today with a 3 SRM Koelsch and a 30 SRM American Brown.

36
All Grain Brewing / Re: Double pass milling
« on: January 12, 2010, 08:04:37 PM »
I hook a cordless drill up to it.  That works well as long as you remember to charge the battery beforehand.





37
All Grain Brewing / Re: Double pass milling
« on: January 10, 2010, 07:52:25 PM »
I have an non-adjustable JSP mill.  Bought it way before he offered the adjustable version.  For many years I only did a single pass with the grains.  Average mash efficiency was about 73-75%.  About 5 years ago on Denny's recommendation, I started doing a double pass.  The mash efficiency did jump up a few points.  Now I get between 78-85%.  I have not tried going back to a single pass to see if there was a difference.  That might be a good thing to try sometime.


38
General Homebrew Discussion / Re: what are your goals for 2 ought 10
« on: January 10, 2010, 07:32:20 PM »
1. Refurbish the used brew stand I bought for my wife a few years ago so that she does not have to lift heavy mash tuns when she brews.
2. Enter more competitions.
3. Take the BJCP exam.


39
Most interesting/creative was an Strong Amber Lager predominately hopped with Mt. Rainier Hops.  OG: 1.070 FG: 1.012 46IBU

Sucked back fast- Most of the beers that my wife made (she makes session beers).  The other beer sucked down fast was my Christmas Double Alt. Big malt bomb hopped with Saphir.

Another experimental beer is one that will be kegged this weekend.  It is an Amber Ale that was hopped with Northern Brewer, Nelson Sauvin and Galaxy.  Tasted a sample last night and I think that this will be a very interesting beer.

40
All Things Food / Re: Post your chili recipes
« on: December 05, 2009, 12:07:59 PM »
Here's my recipe , I have won first place with 2 years in a row in with ( best cook in the nook , PA ) .


      48 Hours of Chili Madness
                    by
           Chris Bowen


Our homebrew club has an annual Chili Cookoff competition held in November.  My wife and I came in second place 2005-2008 using a recipe that is quite simular to yours.  (Dog's Breath Chili)  This year we followed a few of the tweeks that are different between yours and the Dog Breath and after a string of second place finishes, we finally broke through and won first place  ;D


41
We are going to be brewing two batches on Saturday.  My wife will be making an Oatmeal Stout and I will be making a Red Ale.  The hops for the Red Ale will be Northern Brewer for bittering, Galaxy for flavor, and Nelson Sauvin for aroma.


42
The Pub / Re: Been scarce, wife has cancer
« on: November 30, 2009, 11:41:59 PM »
Tim,

Best of thoughts for you and your wife in this tough time.  May all the best come to you.

Cheers,
Tom

43
The Pub / Re: Lets get to know each other!
« on: November 29, 2009, 08:17:32 PM »
So I just finish reading through all the pages of this post.  There is quite a diverse group here.  It was quite interesting to read about everyone's live adventures.

My name is Tom.  I have been with my wife Teri for 10 years.  We are both 51.  We met while we were both members of a homebrew club in San Jose.  Between us, we have 4 children and 3 grandsons. We moved to Oregon four years ago and are in the country about 16 miles outside of Eugene.  Being in the heart of the Willamette Valley AVA with lots of vineyards around us, we planted a small 320 vine vineyard two years ago.  This next year should be our first harvest.

Next year I will be celebrating my 30th year of homebrewing!  I started in 1980 with extract brewing.  By 1984 I had moved to all grain brewing.  I don't know how many batches I have brewed as I never kept records of the brews up until the time that I joined a homebrew club in 1997.  My estimate is somewhere at 300 batches.

Over the years we have collected enough pieces of brewing equipment that we can brew 2 batches of beer in parallel.  On most brewdays, I will brew one batch and my wife will brew another other.  She has really come along over the years and has become quite a good brewer.  She has been doing about 7 batches a year.  Early next year, she and another lady will be doing a Teach a Girl to Brew day in Eugene.

My other hobbies are coffee roasting, meat curing and smoking, cheese making, and wine making.

Cheers,
Tom

Edit:  I forgot to add for my day job, I design (Electrical Engineer)  In-flight Entertainment equipment for business class jets, things like monitors, dvd players, moving maps.


44
Other Fermentables / Re: Fermcap in Wine Fermentation?
« on: November 27, 2009, 07:32:10 PM »
Are you going to be doing kits or buying grapes?  Not that it makes a difference in regard to the need for Fermcap (no need), just curious.


45
Homebrew Clubs / Iron Brewer
« on: November 27, 2009, 06:20:14 PM »
Denny and I were the coordinators for the Cascade Brewers Society's annual Iron Brewer Competition this year.  The premise of the competition is loosely based on the Iron Chef television show.  Brewing teams of two brewers were formed.  The teams were told that they could bring a certain amount of base grain, hops and yeast.  They were allowed to bring any amount of specialty grains.  The day of the event, which was in August this year, the teams assembled and secret ingredients were reveled.  The teams were required to use a minimum amount of the secret ingredient.  This year the secret ingredient was breakfast cereal.  There were four different types with the teams drawing numbers to determine which cereal they had to use. 

The cereals were:
Coco Roos (Coco Puff)
Tutti Fruiti's (Fruit Loops)
Honeynut Scooters (Honeynut Cherrios)
Marshmallow Matties (Lucky Charms)

The teams had 5 hours to formulate a recipe and brew the beer.  The judging for these beers was last weekend.  A distinguished panel of judges was assembled to rate the beers to how well they used the secret ingredient.  In addition to the beer, the teams were required to prepare a food dish that used the beer.  This was also part of the judging.

The judges were Brian Perkey from Wyeast, Jeff Althouse founder of Oakshire Brewery and Matt Van Wyk formerly of Flossmoor Station, now head brewer at Oakshire.

Fourth place went to team Coco Roos. They made a brown ale. The food item that they paired with it was pears with a glaze of the beer. They also put a few of the Coco Roos in center of the pear.

There was a tie for second place. Team Tootie Fruiti made an Imperial IPA. For the food, they prepared was French Dip sandwiches which the meat was marinated in the beer and an a jus with onions caramelized in the beer.

Team Marshmallow Maties had a hard time with their cereal. They ended up making a Belgian Golden Strong with it. It did not turn out that bad, given what they had to work with. Their food was beef braised in the beer.

The winning team was team Honeynut Scooters. They made an amber ale with it. The food item was homemade hummus blended with the beer served with pita made from the spent grain.

During the party afterward, there was a peoples choice voting. The Imperial IPA from Team Tootie Fruiti won the peoples choice.

Pictures of the brewing portion can be seen here Iron Brewer Pictures

This is a fun event and I encourage clubs to try and do something like this.





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