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Messages - gmac

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The Pub / Re: Movie Quote Game
« on: June 13, 2014, 08:19:42 PM »
Say Anything.

Screws fall out all the time, the worlds an imperfect place.

The Pub / Re: Movie Quote Game
« on: June 11, 2014, 04:34:23 PM »

I caught you a delicious bass.

The Pub / Movie Quote Game
« on: June 10, 2014, 07:47:11 PM »
The "Off-topic" thread was fun and the song title game has been around for a while but I thought we could use a new game.  So here goes:

Here are the rules.  Read the quote and if you know what movie it is from, then post the name of the movie and then add your own favourite quote to the thread.
For example:
"Hooper drives the boat Chief"

Then you'd say: Jaws and then add your quote.  But you don't get to add a quote without the name of the movie quoted before.

Here goes.

"My brother and I used to think drowning in beer'd be like Heaven.  Now he's not here and I've got two soakers...This isn't Heaven. This sucks!"

The Pub / Re: Charlie P. in town
« on: June 10, 2014, 07:41:48 PM »
I should have used my "I'm joking" font.

The Pub / Re: Charlie P. in town
« on: June 10, 2014, 04:38:09 PM »
I know you're the tall guy in black but which one is he?  The one with the hat or the bald guy in green?

The Pub / Re: Basil Pests
« on: June 10, 2014, 04:37:15 PM »
Squash bugs have piercing mouth parts and aren't that likely to make holes unless the holes come from the necrotic tissue around the point that they sucked from.

Dish soap is likely the best best if it's a soft bodied insect such as a caterpillar.  Catch one and post a picture and someone will likely be able to ID it for you.  I took a tonne of entomology courses in my younger days and I'd be happy to try to help. 

General Homebrew Discussion / Re: IPA: Beer style or marketing term?
« on: June 10, 2014, 04:33:13 PM »
Go to the UK and have a Greene King IPA, just a Bitter in my book, and not very bitter or hoppy as far as Bitters go.

And an ordinary bitter at that!


Lots of people say they like this fine ale because it's well balanced with a refreshing, hoppy flavour and a clean, bitter finish. We create the hoppy aroma and flavour using two varieties of English hop – Challenger and First Gold. Our brewers adds the hops to the copper by hand, just as we've always done, and by blending in pale, crystal and black malts he balances the hops with the richness of the malts. The refreshing flavour of Greene King IPA makes it a great accompaniment to spicier foods and curries (though it's always nice simply enjoyed with friends...).

Speaking of the UK, British craft and home brewers are now calling any hoppy American-style ale that they make American IPA, regardless of O.G.  Unlike American excise tax, British beer is taxed on the percentage of alcohol that it contains.

Right, and I forgot about the Canadian IPA - Alexander Keith, which isn't very hoppy. I suppose I was referring to American craft beer, but it is interesting to see what is happening internationally too.

As for one of the few Canadians active on this site, I would like to apologize for Alexander Keith's "IPA", Celine Dion and Justin Beiber.

But that beer is not new at all and not an example of Canadian craft brewing.  It was a local Nova Scotia beer that was purchased by AB/Inbev and got the Inbev marketing department behind it. 

I just judged the Canadian Brewing Awards and there were over 120 IPA's entered of the 1000 entries received.  I judged one flight and every one of them was hoppy to varying degrees.  I would say our craft beer scene is taking off like the US scene did a few years ago.  There are breweries opening every week or so and most of them are making fantastic examples of IPA, saisons, pale ales, lagers etc. 

As for the original question, I do think IPA has become the "Kleenex" of the brewing world and is now become a marketing term as much as a beer style.  "Black IPA" is a silly name since it's not pale and I've said that before.  IBA would be better although since it has never been to India that is also technically incorrect but I'm willing to allow that "India" has become synonymous with hoppy. 

I have spunding valves for my brewhemoth conicals and I've used them a time or two when transferring beer under pressure to reduce O2 and also to move beer against gravity when it gets near the bottom of the conical. But, as I understand them, they have a pressure release that would allow for the beer to off-gas at a certain PSI.  I have also heard repeatedly that larger breweries can get by with fermenting warmer because beer fermented under pressure has less ester formation etc and produces a cleaner ferment. 

So, I am curious if it is possible to set this valve to maintain a certain vessel pressure that would replicate the pressures or at least some of the pressures that a large tank would exert on the beer.  I don't know what pressures the conicals are rated for, when I keg, I've been running them at or below 5 PSI so that I don't move the beer to quickly and also to avoid over pressure.

Does anyone actually know what the osmotic pressure would be on yeast in a large tank and what pressure might simulate that?


General Homebrew Discussion / Re: Most frustrating waste of beer ever
« on: June 05, 2014, 12:44:59 PM »
I shut the freezer lid once and I guess I jarred something and somehow got the tap pinched between two kegs and emptied one into the bottom of the freezer.  It was full so I had the pleasure of mopping out 5 gals of beer from the freezer. 
After that I stopped leaving the tap on when not in use for a bit but I went back to it until I got my keezer built.  Live and Learn I guess.

The Pub / Re: Old school. Really old school!
« on: May 29, 2014, 08:22:56 PM »
Bacon and hot sauce.

Yeast and Fermentation / Re: starter with airlock
« on: May 23, 2014, 07:49:22 AM »
I feel kind of silly for asking this question (but my yeast knowledge is the weakest part of my brewing knowledge), but can someone explain why you would apply the foil method for a starter, but not a fermenter?  The basic principal is the same with both conditions so why does it apply to one, but not the other.

Is the idea that the foil needs to allow O2 into the starter because the (liquid) volume of the starter is too small to get enough dissolved O2 to allow for the growth phase of the yeast?

I only foil all my carboys with no issues at all.

The Pub / Re: What's the Weather Like Where You Are?
« on: May 21, 2014, 10:04:12 PM »
At this exact minute, a mess of hail and yet more rain. 

I think after the comments I've received I will just let it finish and then carbonate. 
Thanks all.

I made 15 gals of Kolsch.  It is pretty good but my neighbour wants a beer similar to an Apricot Wheat that we get in Quebec.  I don't have any wheat beer or plans in the short term.
But, I found Mango juice the other day in the grocery story (frozen concentrated).  I've used frozen raspberry before, 3 cans in 5 gals and it was a nice fruity beer.  I'm thinking of doing 3 cans of this into 5 gals.  But, I don't have a glass carboy so here's what I'm thinking.

Add the 3 cans of juice to the cornie and rack the beer on top. I would put a quick connect on the gas in and put that into water to make a blow off-tube (the sugar in the juice will start a secondary fermentation).  Because I don't move my beer once it's finished, I was thinking of just putting the finished keg (once bubbles slow) into the keg freezer and let it crash and serve directly without re-racking.  I don't expect it to last too long.  Anyone see an issue with this?  I may even pull the blow off after a day or so and let it naturally carbonate but I expect that if I go 100% enclosed it may be substantially over carbonated.

Yeast and Fermentation / Re: Am I being too anal?
« on: May 20, 2014, 04:32:46 PM »
I read that some say simply to place plastic wrap over the mouth of the carboy.  Plastic wrap is gas permeable as far as I know.  Now, how fast and how much gas can permeate through the plastic wrap I am unsure of, especially over the course of a 48 hr. cold crash or so. 

Some say to use foil over the carboy mouth.  Foil will allow oxygen to ingress into the carboy when the temps inside the fermenter headspace drop simply because it is not airtight even with a rubberband.

I appreciate your reply, but have you ever tried either of those?  Despite the theoreticals, they work great.

I'm with you. I'm a foil topper and no issues. But I often think that perhaps I'm not worrying enough....

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