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 - mainebrewer

Pages: 1 ... 7 8 [9] 10 11 ... 25
121
Yeast and Fermentation / Re: Newbie question on yeast amounts
« on: May 07, 2016, 06:33:28 AM »
Four pack sounds right.
That's assuming that the packs are very fresh.
Another possibility is using dry yeast.
Two 11 gram packs would get it done.

122
General Homebrew Discussion / Re: Shipping beer WTF
« on: May 02, 2016, 04:21:01 PM »
I always leave out any reference to "beer" in the address.
For example, Craft Beer Cellars becomes Craft Cellars, New England Regional Homebrew Competition becomes NERHBC, etc.
The folks at the local UPS drop-off location don't ask, I don't tell.

123
It may not be possible to eliminate oxygen out of every step in the brewing process but this thread and others like it suck the oxygen out of this forum.
+1
I wonder why the author(s) of the article have not responded to the various questions and comments.

124
I still think, as far as a forum goes, ignoring things that rub you the wrong way is probably the best option. If a post is meant to cause anger, and people respond out of anger, then the poster won their little game.

Now, regarding step mashing, I tried the Hochkurtz step mash from Troester's website on two beers one day and got nothing out of it. But I'm not on a crusade to stop others from doing it. In fact I might try step mashing again.

Honestly, I dont hang out here to try to get anyone to do things my way. I have always tried to keep an open mind about suggested methods, and I have tried many, adopted several, rejected others as not working for me. If someone, who has not tried my beer, claims to know its wrong, claims to know the fix, but won't say what it is... whatever. Maybe he's right, but since I'll never know if he's right, I'm not going to waste any time being upset about it.

I'll say it again. Ignore it, dont feed it.

+1
I hope the OP got his questions answered.

125
The Pub / Re: What's the Weather Like Where You Are?
« on: April 04, 2016, 02:04:47 PM »
The ice in the lakes went out about 3 weeks earlier than usual.
There was a fishing activity right after ice out but that dropped off.
I was out the middle of last week and the water temp at the surface is still only 38 degrees.
Not much action.
It's been a little cold since the ice went out and the water hasn't warmed up much.
I'll give it another try in a week or so.
I don't eat the fish I catch, just like to catch them!

126
The Pub / Re: What's the Weather Like Where You Are?
« on: April 04, 2016, 02:23:08 AM »
15 degrees at the moment (5AM) here in central Maine.
New few days supposed to have lows in the mid teens and highs in the low 30's with a brisk NW wind.
Cold start to April.
I got my fruit trees and grapes pruned during the mild weather in March.
Cutting next year's firewood now.
I don't plan on planting anything until late May.

127
The Pub / Re: Belgium replies
« on: March 22, 2016, 08:17:50 AM »
Hope you and yours are safe.

Thanks, they are, but to me every victim is mine. :(

Understood!

128
The Pub / Re: Belgium replies
« on: March 22, 2016, 03:50:17 AM »
Hope you and yours are safe.

129
Equipment and Software / Re: Fridge for Keggerator
« on: March 21, 2016, 01:38:20 PM »
If the fridge has a black wire screen on the back, then that is where the bulk of the coolant lines are. Not all but most.
Work from the inside by using the hole saw with the bit retracted and cut a hold where you want the shank to pass through the side wall.
Just cut the plastic, then take a small screw driver or something similar and probe the insulation between the plastic and the outer metal skin.
If you don't find a coolant line, adjust the hole saw so that the bit protrudes and drill the metal skin from the inside until the bit penetrates the skin.
then go outside and finish the hole from the outside of the fridge. (You'll have a smoother cut this way)
You can google your fridge make and model and usually find a schematic for the coolant lines that are in the walls.

130
General Homebrew Discussion / Re: Mr Malty
« on: March 13, 2016, 01:18:19 PM »
OK, thanks.
Eric, thanks for the link to Brewers Friend.

131
General Homebrew Discussion / Mr Malty
« on: March 13, 2016, 10:15:20 AM »
The last two days I've been unable to connect to the mrmalty.com website.
Keep getting the HTTP 404 error message.
Anyone else having something similar?

132
All Grain Brewing / Re: Adjusting Mash PH and Mash Temperature Loss
« on: March 12, 2016, 12:49:21 PM »
I read this post by Martin and an similar earlier one regarding the mash pH stabilizing around the 5.4 mark.
The question it raises for me is why target say 5.2 or 5.6 when the mash will revert to 5.4?
Perhaps, as JT notes, it would be better to adjust the pre-boil wort to whatever target the brewer might want depending on the beer style.

133
Events / Re: Missing Conference Confirmation Email
« on: March 08, 2016, 06:33:30 PM »
Yeah, mine went into my spam folder.
After waiting for a couple of hours for the confirmation email, I checked the span folder and there it was.
Of course, by then the Hilton was full.
So, I booked a room at the Marriott.

134
Yeast and Fermentation / Re: Long Lag time
« on: March 04, 2016, 04:25:02 AM »
If you are fermenting in a bucket, I'd go with the leaky lid. It happens a lot.
If your sanitation procedures are good, you shouldn't see any serious impact on your beer.
Personally, rather than waiting 4 days, I would have pitched some more yeast at the 48 hour mark.
You didn't ask, but starting fermentation at 80 degrees is about 15 degrees to high.
Fermenting at high temps will have a much larger negative impact on your beer than a long lag time.

135
Kegging and Bottling / Re: Issues with bottles.
« on: February 29, 2016, 10:28:36 AM »
Not sure what kind of carbonation drop you are using, but if it's the ones that look like a cough drop, I never had good luck with them. Pretty much every time I used them, every bottle was over carbed. Using the carb drops are you finding that only some of the batch is overcarbed?
As far as the priming sugar, are you finding all bottles are over carbed or just some?
If just some, then it's likely that the sugar is not getting evenly mixed into the beer prior to bottling.

Pages: 1 ... 7 8 [9] 10 11 ... 25