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Messages - beersk

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1756
Pimp My System / Re: Rate my system!
« on: March 29, 2011, 11:33:26 AM »
Oh that's a good idea.  I have a one gallon pitcher that would work well for something like that also.

1757
Yeast and Fermentation / Re: Blow-Off Top Cropping
« on: March 29, 2011, 11:28:32 AM »

1758
Kegging and Bottling / Re: Oxyclean...I'm doing something wrong...
« on: March 29, 2011, 11:26:55 AM »
I believe the guy from 5 Star said on Brew Strong that PBW has a chelator, where Oxyclean does not.  So there is less chance of hard water scale build up or something like that.

You're correct.  I use Oxiclean most of the time and about every 3 cleanings I use PBW to remove the tough organic stuff.
Is this pretty necessary?  I never do this.  Usually after a keg kicks, I rinse it out with water really well and run some through the lines.  Every few times I'll run Oxyclean through and let it sit for 15 minutes, then rinse with water.  Should I be doing this with PBW instead?  Or BLC?

1759
I might brew up an Oatmeal Stout.

1760
Pimp My System / Re: Rate my system!
« on: March 29, 2011, 08:31:50 AM »
I think it'd be hard to lift a kettle full of water to that top tier, this is what I don't get about 3 tier systems.  Unless you pump it in, it seems to not be practical to me.  But it looks very nice, if it works for you, then great.

1761
Equipment and Software / Re: What's the best thermometer?
« on: March 29, 2011, 08:27:30 AM »
The Thermapen pretty much wins every time in Cook's Illustrated when they look at instant-read thermometers.  When I overshot my target temperature on a standing rib roast by 10 degrees because of a crappy instant-read thermometer, I splurged on the Thermapen.  Avoid ruining two decent cuts of meat and it pays for itself.  Oh yeah, you can use it for brewing too.  Very fast response, accurate.
Looked it up.  It's pricey at $93 but I can see how it could be a great thermometer.  Been looking into getting a digital thermometer myself, may have to splurge on this eventually.

1762
Equipment and Software / Re: Beer porn.......
« on: March 29, 2011, 08:24:02 AM »
The trouble with Ali Baba is that they're 1. not all necessarily reputable vendors and 2. have minimum order requirements of typically 10-1,000 items. Although if you wanted to open a shop to sell this stuff, they're great (apparently).

Brouwland has an automated 1-BBL system that I always drool over. It's something like 80k. For that kinda coin, I can become debt-free, AND still keep my 5-gallon system. Still it's fun to dream.

Dude, that's way overpriced.  It has to be possible to build a 1-bbl automated system for way less than 80k.  That's outrageous!
I'd love to have a 1-bbl system someday and open a nanobrewery.   Maybe eventually expand to a 5-bbl system.

1763
The Pub / Re: Goose Island and Anheuser-Busch
« on: March 28, 2011, 01:54:31 PM »
So does this mean that every company, no matter how small or large, has the ultimate goal of becoming (or being bought out by) Walmart, AB, or Microsoft?

Well, I obviously can't speak for _every_ company, but why would a company exist other than to make money?  Witness the current T Mobile/ATT deal.

I guess I'm trying to figure out the line between "making money" and "making more money".  Does every restaurant want to franchise?
Good point and I think the answer is most likely no.  I think there are differing definitions of success involved here.  I don't think people own businesses solely to make money.  Money is a big part of it, yes, but they open business most often because they feel they have something to offer the market. 
Obviously, making money is a part of being successful.  But Goose Island was, in no way, failing as a company before.  I don't think they needed to "sell out" to A-B in order to stay afloat.  I think GI is good enough of a brewery with enough success that they could've expanded on their own.
But, I guess I'm in the dark about this...

1764
The Pub / Re: Kilt wearing
« on: March 28, 2011, 01:45:47 PM »
Yyyyyyyyyyyyyyyyyyyyyyyyeah, no.

1765
The Pub / Re: Goose Island and Anheuser-Busch
« on: March 28, 2011, 10:01:44 AM »
Just like I posted on BeerAdvocate, as long as their beer doesn't change, I'm okay with this.  I'm not happy with it, no, but just don't change the beer!  Maybe they'll start bottling and distributing the oatmeal stout again (fingers crossed).

1766
General Homebrew Discussion / Re: Favorite American IPA Hop combo
« on: March 27, 2011, 08:53:30 PM »
My india black ale I brewed recently uses a blend of simcoe, chinook, and cascade.  It's pretty good.  I need to try Amarillo but Simcoe is one of my favs.  It's so dank and tasty, as is chinook.

1767
The Pub / Re: English Ales - Am I alone
« on: March 25, 2011, 04:11:09 PM »
Goose Island Honker's Ale...num num nummers!

1768
Equipment and Software / Re: I hate going to the LHBS...
« on: March 25, 2011, 10:30:36 AM »
So what you're telling me is one temp controller won't keep the freezer at a constant 62 degrees?  You're keeping yours in your garage by the looks of it, though, so I can understand the heating part.  But if my freezer is inside my house, why wouldn't one temp controller do the trick?
As long as your house is always above 62F (or whatever temp you want to keep it), you only need one temperature controller.  But some of these crazy people let their houses get down into the 50s for the winter.
Yeesh, thank you for easing my mind.  I was having second thoughts about buying a chest freezer for temp control.  Silly me.  I don't let the house ever get below ale temps.  I fermented many of my ales in the basement this winter and the ambient temp was somewhere around 57, which produce some nice clean beers.  Fermentation was never too vigorous, but the beers turned out great and didn't over attenuate.
But as I may not have mentioned, I'm moving to a new place in August where there isn't central air and no basement.  So I'll need to be taking control of my fermentation temperatures.

1769
Equipment and Software / Re: I hate going to the LHBS...
« on: March 25, 2011, 10:06:26 AM »
Do you ferment your ales in the chest freezer?  I'm looking into getting one for when I move in August.  I've read about people using heating elements and whatnot, seems like the temp controller would take care of that part.

http://www.woodenshoemusic.com/WSBW/Fermentation.html
So what you're telling me is one temp controller won't keep the freezer at a constant 62 degrees?  You're keeping yours in your garage by the looks of it, though, so I can understand the heating part.  But if my freezer is inside my house, why wouldn't one temp controller do the trick?

1770
All Grain Brewing / Re: dough-in method
« on: March 25, 2011, 09:53:35 AM »
I do the same of the OP.  I dump my mash water in to the cooler, making sure it's a few degrees higher than what my strike temp is, then add my grains fairly slowly whilst stirring.  Seems to work pretty well.  I used to scoop the grain in with a 2 cup measuring cup and stir each scoop in.  I was having troubles hitting mash temps (too low) so I started adding the grain a little quicker.  I tried heating my strike water higher, but still seemed to hit a low mash temp. 

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