Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - gmac

Pages: 1 ... 125 126 [127] 128 129 ... 142
Ingredients / Re: Home grown hops
« on: April 13, 2011, 09:14:42 PM »
My plants are second year - I've poked around them a bit this spring and noticed 3 or 4 times the number of shoots getting ready to come up than I had last year.

Just wondering where you got yours?  I'm not finding many suppliers that will ship to Canada.

The Pub / Re: Exploding heart in 3, 2, 1...
« on: April 12, 2011, 07:15:13 PM »
This all reminds me of a lovely little line from Douglas Adams' Long Dark Tea-Time of the Soul:

He stepped out on to the street, where a passing eagle swooped out of the sky at him, nearly forcing him into the path of a cyclist, who cursed and swore at him from a moral high ground that cyclists alone seem able to inhabit.

Great book.

All Grain Brewing / Re: When is your beer ready? Poll
« on: April 12, 2011, 06:53:43 PM »
It's never ready soon enough.  I'd say it's inversely proportional to how much you need beer.  Don't need it, it'll be ready soon.  Run out and you're gonna be waiting a while. 
I've been out of beer for a week now and my ESB is still bubbling away after 2 weeks.  It may get kegged tomorrow anyway.  I'm itching to brew and I only have 3 carboys and their all full.  It can finish up in the secondary keg for a week. 

The Pub / Re: bottle openers
« on: April 12, 2011, 12:10:56 PM »

No idea what language this is but it's in-keeping with the theme...Well, klein bottles,anyway, not openers...

All Grain Brewing / Re: Is This A Problem?
« on: April 11, 2011, 09:19:56 AM »
Just wondering, if the OP really isn't in any shape to finish the job, why couldn't he/she put the wort back on the burner and bring it back to a boil for a few minutes and then cool again, just like before.  Might lose some hop aroma but since the beers in the fridge, anything that could infect the beer shouldn't have taken off yet (or you're food would go off).  That would kill any small #'s of potential infectious bacteria and bring them back to where they were before the cold hit them.

Hope you're feeling better.  I lost a weekend to the same things a week or so ago. 

Mine's sitting in the Pre-order pile.  Apparently they have to convert it all to Metric or something because (note ca, not com) won't have it until May.  Now my beer is going to suffer for another month.  Just the price I have to pay for living north of the 49th parallel.

I ordered Palmers and the Jamil Z Yeast book at the same time.  Not sure which one to read first. 


I need another poll option:

-A bit less than I used to, but I still enjoy certain commercial brews and trying new offerings.


I don't know if any of the poll options really fit me.
The goal is to not buy commercial beer anymore.  The reality is that I can't keep up homebrewing and am drinking it faster than I can brew/keg it.  So I'd say I'm buying about 1/2 as much as I did before I got back in to homebrewing but I'm drinking 150% as much beer in total.  I don't go through commercial beer as fast as I seem to go through my own.

All Grain Brewing / Re: Watering down beer
« on: April 09, 2011, 09:16:26 PM »
For me, the best plan would be to try to find a 3.5% mild recipe or something.  If I could make a full bodied, good tasting 3.5% beer, that's really all I want.

I've been on a similar quest recently. I think the key is to keep the sparge runnings high in gravity (or do a no-sparge mash), mash for moderate-to-low attenuation, and use a yeast that will contribute a lot of esters. I have a split batch of 3.6% ABV blondes on tap right now (one with English yeast, the other Belgian) and it's great. My 7.5% IPA feels thinner.
Here's what I was thinking.
4 lbs MO, 1/2 to 3/4 lb C40, 1 to 2 oz of Black Patent Malt added at the end of the mash.
Keep the mash temp high (156 - 158) and mash in with 25 quarts of water which should give me about 20-21 quarts pre-boil.  Do a small sparge to get another 6-8 quarts (or just do 32 quarts at the start).  I like to have about 28 quarts pre-boil and I usually finish around 20 with a bit left in the hop pellets etc at the bottom of the brew kettle.

1 oz Northern Brewer 7.8% at 60
1/2 oz East Kent Goldings at 15
1/2 oz East Kent Golding at flameout.

What I'm wondering though, would it be worthwhile to add some thing like rolled oats to the grain bill?  I'm thinking Oatmeal Stout and the body that the ones I've had seem to have.  My fear is that if I back off the grain bill so much for 5 gals, it's gonna get pretty thin.  
My yeast is going to be Wyeast London III because that's what I'll have washed and ready for a starter next.  
This may be better in another thread.  I'm hijacking my own thread here...

Extract/Partial Mash Brewing / Re: Aluminum Stock Pot
« on: April 09, 2011, 07:01:43 PM »
They are dirt cheap. Buy bigger than you think you'll need.
I bought a 60 quart so I can boil 10 gals with room to spare.  Not sure how I ever did it before in a smaller one.  I've done a few brews in this one now and it works just fine.  I'm following the advice above and basically wiping out the pot after the boil but not scrubbing it and it is working just fine.
I couldn't spring for stainless of this size, it was 2-3X the cost at my local restaurant supply.  Nice to have but not need to have.

Equipment and Software / Re: Summer Lager Temp Idea
« on: April 09, 2011, 06:55:15 PM »
I'm now thinking why bother with the coil.  After seeing the swamp cooler, I think I'll just put a garbage pail in the cold room and drill two holes in it, one lower and one higher and pump the water directly into the pail.  50 degree water coming in at the bottom of the pail, overflow going out the top back into the tile.  I have an old aquarium pump that will probably do the job just fine.  As long as the return is big enough and lower than the mouth of the carboy, I shouldn't have any contamination concerns.

I travel a lot and I don't want to have to worry about adding ice etc so I think I'll try and see how cool the ground water is.  May not work in late July or August but I'm sure it'll work for the rest of the year.  Right now the ground water is about 38 degrees in the sump.

General Homebrew Discussion / Re: The sadness of the *pffffffffft*
« on: April 09, 2011, 07:45:52 AM »
I've only kegged two so far and we've killed them both.  The second was the saddest because it was my first all grain.  But, even sadder is the realization that I just drank 5 gallons of beer in a week. 

I've heard of decotion mashing and I sort of had the idea but this was good to see it in action.  Not sure I'd ever do one but who knows.   Interesting, first time I've seen Brewery TV and it's a bit quirky but pretty interesting.  I watched a few back episodes when I was supposed to be working.  Thank goodness for the internet.

The Pub / Re: Knives
« on: April 08, 2011, 03:17:21 PM »
I've always wanted to buy a Japanese wet stone but I've never had the $$$ available.  After all this, I want to go buy more knives.

The Pub / Re: Beer drinking and brewing music
« on: April 08, 2011, 01:24:11 PM »
Put me down in the "some may like" category. Good stuff.

I just got into this chick......

Mrs. GMAC is really into Adele.  Good stuff.  I could certainly find this on the iPod, feet up, beer in hand...

Pages: 1 ... 125 126 [127] 128 129 ... 142