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Messages - dbarber

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271
General Homebrew Discussion / Re: Kegerator or beer fridge placement?
« on: December 12, 2011, 01:07:32 PM »
Mine is in the basement in the fermentation room.

272
I'm going to brew a baltic porter....I have a slurry of 2206 I hate to waste. 

273
The Pub / Re: What beer opened your eyes?
« on: December 04, 2011, 09:27:33 AM »
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.

274
The Pub / Re: Lost another friend yesterday
« on: November 21, 2011, 01:40:30 PM »
Three in one year, I can't imagine what you're going through.  Hang tough Jim.

275
I'll be celebrating my birthday by brewing 5 gal of Marzen.

276
Yeast and Fermentation / Re: French Saison yeast quirky?
« on: November 08, 2011, 10:00:27 AM »
No, I typically ferment this yeast in mid-60s and never had a problem with attenutation; usually finishes in mid single digits.

277
My weekend starts today at 4 pm.  Kegging an apa tonight and brewing an am. stout tomorrow.

278
Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 19, 2011, 06:15:20 AM »
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.

279
The Pub / Re: Farewell to my pal...
« on: October 16, 2011, 06:41:32 AM »
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.

280
Brewing an apa tomorrow to try an use up last years hops.

281
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.

282
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).

283
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.

284
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.

285
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 fairbrother@moonlightmeadery.com

That would be awesome to get your meads in PA. 

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

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