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Messages - dbarber

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Yeast and Fermentation / Re: Yeast Starter Temp Question
« on: December 16, 2011, 01:56:10 PM »
You can ferment your starter at room temp.  The purpose of the starter is grow yeast, no need to ferment it at the same temperature as your batch of beer.

Homebrew Competitions / Re: 2012 NHC 1st Round - NW Region - April 21st
« on: December 16, 2011, 01:51:59 PM » about planning ahead.  If the AHA lets people send outside their region again, be prepared for a lot of entries outside your region after the Northeast issues last year.  Based on last years results, you guys had you sh!t together.

I myself will try the NE region entry site again.  Hopefully something was learned last year and corrections will be made.

Rumor has it that the first round for the NE will be back in the Philadelphia area this year.  Let's hope so, there are lots of judges in the area and we already have a nearly 800 entry competition that is judged in one day.

All Things Food / Re: Nice Rice
« on: December 14, 2011, 07:37:30 PM »

+1.  This is how I've cooked rice for the last 20 years.

Equipment and Software / Re: oxygenation
« on: December 14, 2011, 07:33:58 PM »
I ususally run it for about a minute for a modest gravity ale and 2 minutes for a lager or a high gravity ale.

All Grain Brewing / Re: Storing Bulk Grain
« on: December 13, 2011, 01:50:37 PM »
I use the Gamma Vittles Vaults

You can fit a bag of grain in this size and they are airtight.

The Pub / Re: Another book thread
« on: December 12, 2011, 08:28:13 PM »
I just finished Confessor by Terry Goodkind, the last book in his Sword of Truth series and am currently reading Yeast:The practical guide to beer fermenation.  Up next is Omnivore's Dilemna by Michael Pollan.

General Homebrew Discussion / Re: Kegerator or beer fridge placement?
« on: December 12, 2011, 08:07:32 PM »
Mine is in the basement in the fermentation room.

I'm going to brew a baltic porter....I have a slurry of 2206 I hate to waste. 

The Pub / Re: What beer opened your eyes?
« on: December 04, 2011, 04:27:33 PM »
I enjoyed Sam Adams and Pete's Wicked Ale, but my holy sh!t moment was when I tasted an espresso stout when I was at school in Montana back in 94.  I beleive it was from a brewery in Washington.

The Pub / Re: Lost another friend yesterday
« on: November 21, 2011, 08:40:30 PM »
Three in one year, I can't imagine what you're going through.  Hang tough Jim.

I'll be celebrating my birthday by brewing 5 gal of Marzen.

Yeast and Fermentation / Re: French Saison yeast quirky?
« on: November 08, 2011, 05:00:27 PM »
No, I typically ferment this yeast in mid-60s and never had a problem with attenutation; usually finishes in mid single digits.

My weekend starts today at 4 pm.  Kegging an apa tonight and brewing an am. stout tomorrow.

Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 19, 2011, 01:15:20 PM »
Let  us know the results after you re-brew.  The last two times I've used  WY3787 (wyeast equivalent of 530) they both ended up under-attenuated despite pitching enough yeast and ramping up the fermentation temps into the low 70s.

The Pub / Re: Farewell to my pal...
« on: October 16, 2011, 01:41:32 PM »
Sorry for your loss Ron.  I'll raise a pint of RIS to BB tonight.  I'll be sure to give my 4-legged children a hug when I get home.

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