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Messages - dbarber

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136
Commercial Beer Reviews / Re: Batch19
« on: January 09, 2013, 08:41:41 AM »
I had a sample at the local distributor last week.  Definitely more drinkable than the other offerings from Coor's, but it didn't change my mind from getting the mixed case from Founder's.

137
General Homebrew Discussion / Re: Christmas Presents
« on: December 25, 2012, 06:41:33 PM »
I got a March pump and the hops book by Stan H.

138
No brewing this weekend...removing the rust from my chest freezer.  But, I've got two starters going for a munich helles and a bopils.

139
Kegging and Bottling / Re: oxygen absorbing caps
« on: December 12, 2012, 07:15:04 AM »
I use them whenever I bottle, which is usually only for competitions and big beers and meads.  I use them straight out of the bag and turn the bottle over to wet the cap and activate them.  Never had a problem with either infection or oxidation.

140
Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: December 03, 2012, 01:49:53 PM »
I've had a vial of WLP655 pitched for about 4 months now and I've not seen a pellicle. It was 5 gallons of BDSA that had stopped at 1.035. A month ago I blended it with another 5 gallons of the same Batch that had sat on sour cherries with Brett. The brett is noticeable but I think I need more sour. Should I just be patient or repitch more bugs?  Also, what temp should it be sitting at? I want a big gnarly pellicle that will scare my GF!!

I brewed a BDSA that was aged on sour cherries and I added a vial of Brett brux.  I didn't think it was sour enough so I ended up pitching the dregs from several bottles of Jolly Pumpkin beer.  After a year or so, it was at the sourness level I wanted.  I kept it at cellar temperatures which was low to mid 60s.

141
Kegging and Bottling / Re: 1 step closer!
« on: December 03, 2012, 11:30:41 AM »
I know, but my wife has short arms and deep pockets.

142
Other Fermentables / Re: Favorite book on mead
« on: December 02, 2012, 08:54:29 AM »
+2 to The Compleat Meadmaker

Add me to the list of people that highly recommend that book.

I like this book so much I have 2 copies.

143
Kegging and Bottling / Re: 1 step closer!
« on: December 02, 2012, 08:30:22 AM »
Good question. I'm up to three 7.5cf chests, and two small conversion refrigerators. That takes care of 16 kegs. Any more and I'll need a walk in for sure. :)

Wow.  I'd kill for that much lagering space.  I want to get another chest freezer, but the wife is balking at the extra electricity usage.  I currently have a chest freezer that fits four, a spare fridge that fits 3 and a small serving fridge that fits 2. 

144
I'll be brewing a belgian dark strong and dumping it on a yeast cake from a belgian single.

145
General Homebrew Discussion / Re: disposing of yeast cake
« on: November 25, 2012, 06:47:50 AM »
it goes in the compost. or directly in the garden.

+1  Mine goes in the compost bin.

146
All Things Food / Re: Thanksgiving!
« on: November 18, 2012, 07:30:17 AM »
For me it will be roast turkey with sausage dressing, mashed potatoes, roast sweet potatoes from our garden, green beans.  For desert apple pie with fresh whipped cream.

I'll be breaking open some 2009 granny smith cider to go with dinner and some 2009 cyser with dessert.

147
Commercial Beer Reviews / Re: Duvell adn Duvel Singl
« on: November 18, 2012, 07:24:26 AM »
+1, Duvel Single is an excellent beer, but I've only ever seen it on draft.   Mmmm, mussels and duvel single.

148
Beer Travel / Re: NJ spots?
« on: September 04, 2012, 12:31:04 PM »
There is an Office in Summit

149
Beer Travel / Re: NJ spots?
« on: September 04, 2012, 07:22:01 AM »
Not sure where Mountain Lakes is, but there is the Trap Rock Restaurant and Brewery in Berkeley Heights not far from Summit.  I haven't been there in years, but the food and beer were good when I was there. 

The Summit Hotel is nice, but the beer menu at the Hat Tavern was not too impressive.

150
All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 24, 2012, 06:47:08 PM »
I realize that ideal mash conditions are in the 5.2-5.7 range, but what is the real difference of a mash conducted at 5.2 vs. 5.6 in terms of beer flavor.  This would be a great experiment.  How does this effect mash efficiency or beer flavor.  I think Kai has conducted some experiments in this regard.  I've made excellent beers at both ends of the pH spectrum. Tannin extraction increases with increasing pH, but what can be said for a mash conducted on he higher side of the range?

This is an interesting mechanism that isn't clearly understood in terms of it's effect on the end product. I would like to see some further experimentation on the effects of mash pH on beer flavor.

Ron, sounds like a great talk for the NHC next year.

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