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Messages - dbarber

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Brewing an apa tomorrow to try an use up last years hops.

Don't mean to hijack the thread, but have you or anyone else used fermcap to control the belgian and hefe yeast. I love the wy 3887/WLP530, but the blow-offs and loss can be substantial even in a 6 gal carboy.

All Grain Brewing / Re: First lager batch
« on: September 21, 2011, 11:06:27 AM »
Might be lazy, but with the price of DME, it makes sense. If it takes a pound of DME, which costs $5, to make a 4-L starter, and a smack pack costs $6.25 and is fresh, seems to me that the extra pack is the way to go.

Sound logic, assuming 1 extra pack is all you need.

For a 5.5 gal lager recipe with 1.050 SG, MrMalty calculates the amount of yeast pitched would require either a 3.56 qt starter or 4 smack packs of yeast (assuming 97% viability).

The Pub / Re: East coast earthquake
« on: August 24, 2011, 06:55:40 AM »
Taylor Ham? Is that a brand? Anyone ever had Treet?

Isn't treet the poor man's spam?

+1 on the pork roll, egg and chees on a hard roll.  Ate a lot of those when I lived in NJ.

Stonekeep meadery in Birdsboro makes some decent meads, but don't know if you can get them in state stores.  If  you are close, they usually have an open house every month or two.

I made a run down to Lancaster area and grabbed all the varieties of Stonekeep meads, Frecon Farms ciders, as well as Mt Hope winery's meads. I have not tried the Stonekeep's yet. I'm planning to have a mead tasting party in a couple weeks.

What do you think about Mt Hope's offerings? I had their sweet mead and found it enjoyable - but I was camping in the woods.

(I did enjoy some good brewpub beer at Mt Joy's Bebe's Brewery too!)

I've never had any of the Mt. Hope meads, let us know what you think.

Having a hard time getting any good mead in Pennsylvania   - our stupid/archaic state owned wine stores makes obtaining anything like Redstone, Rabbits Foot, Long Island, Moonlight meadery's virtually impossible. 

Moonlight Meadery is looking for a PA distributor, if you know of any... have them contact me at

That would be awesome to get your meads in PA. 

I tasted all of Michael's meads in San Diego and they were phenomenal.

The Pub / Re: "Never Again" beers
« on: August 17, 2011, 06:17:39 AM »
It's a toss up between SA triple bock, tastes too much like soy sauce, and SA cranberry lambic.  The lambic is one of the only beers that I've poured out after 2 sips. 

Homebrew Competitions / Malt Madness 2011
« on: August 03, 2011, 06:32:24 AM »
The Lehigh Valley Homebrewers will be hosting Malt Madness V, their annual AHA/BJCP sanctioned homebrew competition, on September 24, 2011 at the Allentown Brew Works in Allentown, PA.

Entries are $6.00 for the first entry and $5.00 for subsequent entries and will be accepted from August 17th through September 8th. Complete details and drop-off locations are available at  Forms and online entry should be available soon.

If you are interested in volunteering to judge or steward, please visit the following website to register:

Good luck to everyone entering.

Mike Lessa
Competition Organizer

Dave Barber
Judge Coordinator

General Homebrew Discussion / Re: wort chillers
« on: July 28, 2011, 05:41:27 AM »
I run some for cleanup and the rest goes into the washing machine.

Yeast and Fermentation / Re: Stir plate vortex
« on: July 26, 2011, 12:19:42 PM »
Not to hijak this thread, but I have a related question.  When I first turn on my stirplate the vortex is 1/2 or so deep, but after 12 hrs there is often a layer of krausen on top. I am assuming that the stir-bar is not spinning fast enough and that allows the krausen to build up. Do others have the same experience?

Stonekeep meadery in Birdsboro makes some decent meads, but don't know if you can get them in state stores.  If  you are close, they usually have an open house every month or two.

When we moved we did it ourselves (only 20 minutes away), but all glass items (bottles, carboys, etc.) I put in the car, everything else went in the truck.  I made sure bottled beer went in the first load, and were put in the fridge for later trips.  :)

General Homebrew Discussion / Re: What's Brewing This Weekend - 7/15
« on: July 14, 2011, 05:48:04 AM »
Brewing a belgian blond that will be served at a beer dinner our club is co-hosting with a local chef.

Ingredients / Re: Malt running low.....
« on: July 08, 2011, 10:56:17 AM »

As far as group purchases, that's a double edged sword. The LHBS is VERY supportive of the Brew Club..... to start a group purchase there would be a bit of a back stab. Quietly getting bulk grain elsewhere and going to them for the specialty grains is OK with me (and them) as I am probably one of the largest consumers in the club.

so why not have him organize it and let him mark it up something reasonable for his efforts?

He has done this in the past.  Oscar, contact Jason and ask when he is going to do another grain buy.

Brewing up a helles to drink in late summer.

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