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Messages - dbarber

Pages: 1 ... 9 10 [11] 12 13 ... 21
151
Yeast and Fermentation / Re: Traveling with wort
« on: July 12, 2012, 06:30:40 AM »
I wait to pitch yeast when I get home whenever I'm not brewing at home.  I can't control the fermentation temperature until I get home; often it's a 30-40 min drive and sometimes it may sit for an hour or so before I'm on the road.  Never had any issues.

152
The Pub / Re: song title game
« on: July 06, 2012, 11:47:23 AM »
It's My Life - Bon Jovi

153
Events / Re: NHC 2013 Hotel?
« on: July 03, 2012, 05:40:43 AM »
I heard Center City, but don't remember the name of the hotel.

154
The Pub / Re: song title game
« on: June 29, 2012, 11:11:03 AM »
The Song Remains the Same - Led Zeppelin

155
The Pub / Re: song title game
« on: June 29, 2012, 07:34:28 AM »
Goat Rodeo - Yo-Yo Ma et al.

156
Equipment and Software / Re: What pH meter do you use?
« on: June 29, 2012, 06:18:20 AM »
I use an OakTon pH Testr2, which has been discontinued.  I got it originally for testing rain water pH long before I went to all-grain and started testing mash pH.

157
Events / Re: Forum Member NHC ID
« on: June 27, 2012, 12:01:24 PM »
Ron, I enjoyed meeting your friend, David. Glad to see he medalled, too. Super guy. He needs to be on the forum.

I am.

158
General Homebrew Discussion / Re: That German lager flavor
« on: June 26, 2012, 06:27:31 AM »
Process: Hochkurz, chill to 45F, pitch a bunch of yeast, O2, ferment cool, I do a D-rest to clean up and blow of SO2, lager for a long time as cold as you can.

Jeff,
Do you the Hochkurz decoction for all of your german lagers?

159
All Grain Brewing / Re: NHC Second Rounders...Batch or Fly Sparge?
« on: June 25, 2012, 07:48:51 AM »
I had 4 beers in the 2nd round: light lager, german pils, belgian pale ale, and flanders red....all batch sparged.

160
The Pub / Re: Brew dog sleeping accommodations
« on: June 16, 2012, 06:28:53 AM »
Just curious, why don't you wanting the dog sleeping in your bedroom? 

Our 3 goldens are our kids and part of the family, I wouldn't consider having them sleep anywhere else.  FWIW they don't sleep on our bed, they sleep on their beds.

161
No brewing this weekend; getting together with a few club members to put the final touches on a batch of mo-mead-o and doing wash so I have clean clothes at the NHC.

162
Events / Re: Nhc tickets mailed?
« on: June 14, 2012, 06:32:42 AM »
+1

The most important item...don't forget to get your tasting glass.  :D

Just to clarify, you don't mean bring a tasting glass do you?  You're reminding us to get our NHC tasting glass when we register, yes?

Correct, when you pick up your badge and swag you'll get a tasting glass.  There is usually a couple of kegs close by to fill it up.

163
The Pub / Re: song title game
« on: June 12, 2012, 07:48:42 AM »
Another FU Song - Reel Big Fish

164
Other Fermentables / Re: Bottling my first Mead...Advice??
« on: June 11, 2012, 11:49:25 AM »
If you are using a beer gun I would go ahead and purge the bottles.  That's my SOP when bottling still meads.

165
Other Fermentables / Re: Mojito Mead?
« on: June 07, 2012, 09:16:02 AM »
Below is a recipe for Mo-mead-o.  A club member, Mike Manning, won best of show at Valhalla mead only competition last year with this mead and it was made by Michael Fairbrother at Moonlight Meadery, called Mojo.

~5 gallon batch.

15# clover honey
Lalvin D-47 white wine yeast
zest of 2 limes (plain green limes, not key limes)
1-2 oz. mint leaves
yeast nutrient
yeast energizer.

I make a 1-qt yeast starter with some of the honey, a little DME and some yeast nutrient a few days in advance.

Heat 2 gallons water to 160F. Dissolve the honey, yeast nutrient and yeast energizer in this water then bring the temperature back to 160F and hold there for 15 minutes. Chill and transfer to ferementer. Add enough cold water to bring the volume up to about 5.5 gallons.

Allow this to ferment until it falls clear. Follow the standard staggered nutrient addition schedule and make sure you de-gas the must each time you add the nutrients.

When the mead is finished fermenting, rack to a secondary fermenter and add the lime zest and mint leaves. Sample the mead frequently until you like the way it tastes. Rack the mead into a tertiary fermenter and let sit until it falls clear again.


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