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Messages - beersk

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1366
Clarity in ales? Yes. And to those suspect of hoppy beers that are clear: Pliny the Elder. Enough said.

1367
General Homebrew Discussion / Re: Annie Johnson in Smithsonian mag
« on: January 17, 2014, 11:36:32 AM »
Pretty cool!

But reading through the pages leaves a bit to be desired.

#2:  “A great boil kettle is key to great brewing,” she says. And then goes on to recommend a $550 kettle that she doesn't own?  :o

#6: "It was the American Homebrewers Association forum that sparked a flurry of homebrewing competitions two decades ago. But accessing the group's forums requires a paid membership ($38/year)."   Since when?? Non-members can be here, yeah?

Yes non members can be here. they can post and everything. I also was not terribly impressed with the list of 'must have' brewing items. I wonder how much was a case of 'we need 10 things you can't live without in your brewery'
I'm a non-member. And the pico brewery? Yeah...right. I started to wonder if those were just ads I was flipping through at the bottom. It was all crap no one needs. Except you, Denny!

1368
Equipment and Software / Re: Chest freezer concern
« on: January 15, 2014, 02:52:07 PM »
That's crazy! Just when you thought you've seen it all...

1369
General Homebrew Discussion / Re: how long would you lager a Trad Bock?
« on: January 14, 2014, 12:08:15 PM »
Don't believe in lagering...

http://southhousepilotbrewery.blogspot.com/2013/09/lager-fermentation-experiments-intro.html
The only problem with that is you'll basically have to drink them as kellerbiers. I like my lagers crystal clear, so I give them at least 4 weeks. I don't brew many high gravity beers, most are in the 4-6% range, so I feel 4-6 weeks is plenty. Pretty much as long as it takes for them to become crystal clear.

1370
General Homebrew Discussion / Re: One of my favorite things on brewday.
« on: January 12, 2014, 09:51:03 AM »
Gravity looks a little high for a dry stout, no?

I love mashing in. That's my favorite part, the aromas...especially on dark beers.

1371
Equipment and Software / Re: Fermentor Upgrade
« on: January 11, 2014, 09:56:07 AM »
I was reading about polycarbonate not being 100% food safe somewhere. But I really don't know. If I wasn't so afraid of plastic, I'd go this route, too.

1372
General Homebrew Discussion / Re: Adding java to a stout
« on: January 10, 2014, 02:50:18 PM »
I wonder if that'd be the best way to do it, like dry hopping in the keg. Instead dry coffee bean in the keg.

1373
General Homebrew Discussion / Re: Adding java to a stout
« on: January 10, 2014, 12:09:02 PM »
I cold brew mine in a 16oz French press for 24 hours then add it to the keg before racking the beer in. I like the results.

1374
Kegging and Bottling / Re: Bottling off a keg
« on: January 09, 2014, 02:36:12 PM »
One thing I never see about the DIY (ie BMBF method) method is mention of how long the carbonation lasts when the filled bottles are stored at room temp. I don't have room in my fridge for a case of beer if I were to bottle a bunch off. I do use the BMBF method, but it seems like bottles stored at room temp tend to lose their carbonation. I suppose I should slightly over carbonated the beer I plan to bottle.
How about the Blingmann beer gun? Do the bottles stay carbonated indefinitely stored at room temp?

1375
General Homebrew Discussion / Re: Idea for siphoning to keg?
« on: January 09, 2014, 02:17:54 PM »
I've pushed beer out of carboys with the orange cap with short blasts of 10PSI. Maybe I was pushing my luck? But never had an issue with it.

1376
General Homebrew Discussion / Re: Bo-pils frustration (saaz problem??)
« on: January 09, 2014, 01:06:33 PM »
I just kegged a boh pils yesterday, so I'll see what that's like in about 6 weeks or so. It was a 4 gallon batch with Best pils, a little carapils, and a little acid malt for pH adjustment. RO to about 50ppm calcium, around 60 or 70ppm sulfate, and around 50ppm calcium chloride. Bittered with perle, and finished with an ounce of Saaz at 10 and an ounce at 5. Samples tasted good. But it'll taste different with carbonation and colder. I don't think it's a true bohpils though. It was fermented with Wy2206, OG 1.056, FG 1.015. So...I don't know. Should be good though.

1377
Yeast and Fermentation / Re: Favorite lager strain?
« on: January 08, 2014, 01:06:05 PM »
WY2206 is nice in a helles. It's soft and malty. I used the slurry for a Pilsner, but I'm thinking it's not the right yeast for that style; well, maybe for a Boh Pils it might be. But for a German pils, I don't think it ferments dry enough. Nice and clean yeast. I plan to use the yeast from the pilsner for a Maibock this weekend. The Boh Pils started at 1.056 and finished at 1.015. Was hoping it'd come down a few more points, but no big deal, it's 5.3% right now.

1378
General Homebrew Discussion / Re: Is -20 too cold to brew?
« on: January 07, 2014, 07:52:50 AM »
I agree... Layer up and go brew.  I brew no matter what temp it is outside...

I am also in the camp that would rather brew in -50F than 100F.  I can fix cold but I can't fix hot and humid.
Sure can't. I hate hot and humid weather. I'd take 0F with no wind almost any day over 100F and humid. But they're really both pretty close. If it could just be about 55F, sunny, with no wind most of the year - I'd be happy!

1379
General Homebrew Discussion / Re: regular beer line up
« on: January 07, 2014, 07:34:46 AM »
There are still way too many styles that I haven't brewed yet for me to totally rein things in, but I've also been trying to standardize my lineup over the past year.  Basically, I want to have a house recipe for each style of beer that I like. 

I'm not trying to knock it down to 5 styles, but when I want a porter, I want to be able to open up my brewlog to that page and go for it, without having to recalculate all the mineral additions, etc.  Also, I'm not designing my own recipes yet, but making small tweaks to some proven recipes. 

This year I'm scaling back to 3-gallon batches, which should help me brew more often and make refinements.  I've done two 3-gallon batches so far with the new gear, and it's been a lot of fun.  Really not much different than 5, but it just seems more manageable. 
I think that's a goal of mine this year, is to brew more recipes out of Brewing Classic Styles, proven recipes, instead of making my own and being disappointed with them (and myself). I brew 4 gallon batches, which is a manageable size. I do it mainly because that's all my system can handle, but even if I move somewhere where I could brew outside on a burner, I think I'd still brew 4 gallon batches. It's just a nice size.

But, there's still too much I want to brew to start really nailing down a few recipes. Although, I'm having troubles brewing a good oatmeal stout. Also want to brew a porter in the vain of Odell Cutthroat Porter or Summit Great Northern Porter. I think those are the two big ones for me at the moment that I want to really get down.

1380
General Homebrew Discussion / Re: Is -20 too cold to brew?
« on: January 07, 2014, 07:19:45 AM »
I biked today to work and it was only -6F with no wind.


Holy s#$% ! 
No such thing as bad weather, only bad clothing!

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