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Messages - WDE97

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Looks like San Francisco is almost there....721 !!

And Portland is full.  5,500 entries overall in just over 8 hours.

Wow!!  Nuff said.

Ingredients / Re: Additions to a basic APA
« on: March 02, 2012, 12:56:48 PM »
Maybe some citrus rind to complement the hops.  A tiny tiny tiny bit of cardamom could work.  Maybe lemon grass or Thai lime leaves or both.  Mango.  Ginger.   Spanish cedar.

+1 to the citrus rind/zest.  I have been wanting to do an APA with the zest of a grapefruit or two added. 

Yeast and Fermentation / Re: Poll: Do you use a secondary fermentation
« on: March 01, 2012, 12:29:28 PM »
I stopped using a secondary last year after reading the pros/cons discussed on this forum.  Only use it now for dry hopping, though I will probably switch to dry hopping in the keg.

Ingredients / Re: Hop bomb!!!
« on: February 28, 2012, 04:14:46 PM »
I brewed my first IPA with success and much enjoyment.  Unfortunately it is not the "hop bomb" I was hoping for.  Just going to throw a few out there as to what sort of flavor/profile i'm hoping for, but I don't know what I'm doing/not doing to get that super intense hop aroma/flavor.  The severely wonderful hop flavors i've gotten out of Stone IPA, Icicle brewing's Bootjack IPA, and Fremont Brewing Interurban IPA.  What am I missing here?

In general, as others have said, add more hops later in the boil and increase your dry hopping.  However, I would encourage you to post your recipe.  We can provide more specific feedback after seeing what you did.

The Pub / Re: bacon cupcakes
« on: February 10, 2012, 09:37:27 AM »
How about bacon maple bars?

Those look like Voodoo donuts in Portland!  Best donut ever!  :P 

We have a winner!

Is my prize a dozen bacon maple bars???  ;D

The Pub / Re: bacon cupcakes
« on: February 09, 2012, 05:15:50 PM »
How about bacon maple bars?

Those look like Voodoo donuts in Portland!  Best donut ever!  :P 

Extract/Partial Mash Brewing / Re: First brew day mistakes
« on: January 24, 2012, 09:43:05 AM »
Great job learning from your mistakes.  Keep reading and learning, and get ready to make (and drink) some great beer.

Welcome to the obsession.  ;D

The Pub / Re: Frosted Glassware isn't Cool!
« on: January 17, 2012, 03:50:44 PM »
Red Solo cups for me, please. They attract good looking women.

This!!  But only after 7,8,9.... beers.  ;D

Yeast and Fermentation / Re: Wyeast 1469-PC West Yorkshire Ale Yeast
« on: January 11, 2012, 04:30:38 PM »
154 is a good mash temp for a beer that uses 1469, but I tend to mash a little higher as this yeast always attenuates like a beast for me, and I like my beer a little less dry. I also tend to ferment in the lower 60s, between 60 and 64. Otherwise, Wyeast's description is quite accurate, and it makes a very tasty mild.

Ah, that explains a lot.  I used this yeast for the 1st time on an ESB a few weeks ago.  I mashed at 152F and hit my OG of 1.058. However, after fermenting at 64F, my FG was 1.010, not the 1.015 or so I was looking for.  The beer came out tasting and looking good, but is too dry for what I wanted.  I was beginning to wonder if it was the yeast or if my mash temp was off somehow.   Now I am guessing it was just higher attenuation than I expected.  I definitely want to use 1469 again, but next time I will up my mash temp to 154-155 and try again.  

General Homebrew Discussion / Re: 2011--> 2012
« on: December 29, 2011, 11:19:33 AM »
2011 was a big year for me as a brewer.  At the end of 2010 I decided to get more serious about brewing and started by reading several of the great brewing books to improve my knowledge.  Armed with a newfound passion and a much better understanding of brewing art and science, I took the leap to all grain after 14 years of extract brewing. I haven't looked back or slowed down:

Brewed 20+ batches
Built my own 3-tier system with 10-gal igloo drink coolers; also have 5-gal ones for small test batches.
Built a 5-tap kegerator and keg most of my beer now.
Tried new styles including Dunkelweizen, Octoberfest, Porter, Belgian Wit.
Utilized new techniques including step and decoction mashing, brewing lagers, using yeast starters for all batches, dry hopping.
Tried to enter National Homebrew Contest to get some feedback, but my beers disappeared at a UPS facility.
Joined a newly formed homebrew club and have regulary hosted meetings.
Routinely support my local brewpub!
Brewed an apple cider for the first time. Very tasty.

What's up for 2012? More learning and brewing!
I have been learning about water chemistry and will start modifying my water and controlling my pH.
Enter National Homebrew Competition again.
Attend NHC in Seattle and participate in club night.
Plan to brew more lagers (just picked up a used fridge for lagering).
Start brewing sour beers.
Get married in September!! My fiance loves my beer and wantes to learn to brew with me!
Volunteer time at local brewpub to learn about commercial brewing and just to help out some great guys.
Brew a beer that all the Keystone Light drinkers in my Monday Night Football group will drink, though this may not be possible. ;D

Happy new year everyone!!

All Grain Brewing / Re: poor all grain efficiency, don't know why
« on: December 28, 2011, 10:22:39 AM »
edit* Oh, looks like hokerer and I had the same thought at the same time. Sorry for the redundancy!

Don't be sorry.  You know, "great minds" and all that :)

Haha!! I was thinking that same thing!  ;D

All Grain Brewing / Re: poor all grain efficiency, don't know why
« on: December 28, 2011, 10:05:55 AM »
hydrometer reading was 1.06 after I cooled the wort.  added two slap-packs of london 1028 (expected a higher OG) to the wort @ 85 degrees, left the fermenter in a 70 degree room.

Not related to your efficiency issue, but I noticed you pitched your yeast at 85F?  Generally you want to cool your wort below 80F before racking and pitiching yeast. One main reason is that at these higher temps, the yeast can produce much more diacetyl and fusel alcohols, which you don't want in your beer.  Since WY1028 has an upper temp tolerance of 72F, I would suggest cooling the wort down to your room temp (70F) before pitiching your yeast so it is fermenting in the proper range.  This should help with the quality of your finished product.

edit* Oh, looks like hokerer and I had the same thought at the same time. Sorry for the redundancy!

Pimp My System / Re: Kegerator Build
« on: December 16, 2011, 09:32:34 AM »
Thanks everyone!!  As with most homebrewing projects, it was a lot of fun to build, but is even more fun now that it's finished.  It's funny, I have a 28 year old washer and dryer but don't mind dropping $800 to build a kegerator. ;D At least my priorities are in order!

Pimp My System / Kegerator Build
« on: December 15, 2011, 08:29:02 PM »
Here are some pics from my 5-tap kegerator build.  The kegerator has been operational for a few months, but I just finished designing a logo and had a sign printed. I used a new Kenmore 11.7 cu ft freezer and built a collar as most do.  I decided to go with a new freezer to avoid having potential issues with buying used. Yes, I know many of you have had sucess with used freezers, but I have bad luck with stuff like that. 

The collar is 2"X8" pine with a 1"x10" oak outer sheath.  The outer sheath rises about 1/4" above the inner collar, and hangs down 1.5" below the top of the freezer.  I built the 2x8 part to be exactly the width and length of the freezer so that the outer sheath would fit snugly. 

I cut the collar a little shorter than 2x8 so that the lower screews of the freezer lid hinges would fit into the upper holes on the freezer, with just the upper screws in the collar. I thought the added stability would be worth the lost of ¾” of depth.   

I used Minwax pre-stain wood conditioner, stained it with  Minwax WoodFinish red chestnut, and Minwax Helmsman spar urethane to help prevent rotting from condensation.  Wood was all glued and screwed together, then two more coats of the urethane were applied.  I used a roll of rope caulk between the top of the freezer and the bottom of the collar.

Holes for the faucets were drilled with a drill press.  I am still deciding what to do for tap handles, but it works fine without them for now.  Rbower’s tap handle project with the magnetic labels looks like a pretty good idea, so I may do something like that. 

Anyway, I can fit 6 kegs plus the CO2 tank inside with room for bottles (or a half keg in the future) on the hump.  A 7-way spitter allows me to keep all 6 kegs on tap, plus an extra hose for jumping beer, pushing santizer, filling bottles, etc.  Used Perlick faucets and a Johnson Temp Controller, which is mounted to the wall.  The kegerator sits in my laundry room which is about 10' away from my couch/recliner and TV!

Finished product!!

I designed the logo myself from scratch with Adobe Illustrator (used the free trial).  I took a photo of my own hand and stylized it with the software for the label.  It is printed on vinyl and has a hard plastic backing.  Also had a few 5”x7” stickers made to put on stuff like my truck window, kegs, etc. 

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