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 - beersk

Pages: 1 ... 117 118 [119] 120 121 ... 216
Yeast and Fermentation / Re: dry yeast temp shock
« on: May 20, 2013, 09:13:11 AM »
Agreed, I think it probably doesn't matter.

Equipment and Software / Re: Those little red cans of Oxygen
« on: May 20, 2013, 05:45:53 AM »
Same here, pouring back and forth probably doesn't mess with head retention. I like aerating with pure O2 if only for convenience. I doubt it's really necessary for most of the beers I do, which are in the 1.050 to 1.065 range. I just need to figure out what to do with the red canisters. Seems so wasteful to just throw them away.

Yeast and Fermentation / Re: dry yeast temp shock
« on: May 19, 2013, 05:35:40 PM »
I've been rehydrating at the beginning of the brew session. It might not be down to temp when it's time to pitch, but it doesn't seem to negatively affect how the beer turns out.

Equipment and Software / Re: Cleaning Beerstone
« on: May 16, 2013, 11:18:00 AM »
Damn, I probably have to worry about this with my keg fermenters. I scrub them with a brush well during cleaning and usually run PBW through.
How does beer stone affect the final beer?

I think I did 4 extract batches, then did a couple 3 gallon all grain batches, then did a couple 5 gallon partial mash (this was all stove top), then moved to 5 gallon all grain outside with a propane burner.

Now, 4 years after starting all grain, I'm doing 4 gallon all grain batches on the stove top. Got a nice stove that handles 5.5 gallon boils. It's the right amount of beer for me.

General Homebrew Discussion / Re: Goose Island beer
« on: May 15, 2013, 09:09:58 AM »
This is a little off-topic, but a couple of former brewers for Goose Island are starting their own 40-bbl brewery in Geneva, IL, shortly.

I've heard that they are bringing a few other Goose Island employees with them.

I think there's been a bit of a diaspora since the ownership change, though I think to some degree there were always people leaking out to other local breweries.  This is good for the local craft beer scene. I'm not sure if the rate has increased, but I bet it has.
Diaspora...good word! Hope Penrose's beer comes to Iowa.

General Homebrew Discussion / Re: Goose Island beer
« on: May 15, 2013, 05:59:44 AM »
I'm in their Wrigleyville pub having a Dublin stout.

You can keep the Nero. Nasty stuff.
Jealous! I love that pub. The one time I was in there was just packed, as it was after a Cubs game. But I found one spot at the bar, which was cool. Only stayed for one beer since I didn't have much time.  Would love to throw down a few there sometime.

Equipment and Software / Re: O2 regulator noise
« on: May 14, 2013, 06:12:21 AM »
I used the William's wand the other day, I liked it a lot. It didn't whistle, I don't think, but can definitely hear the gas releasing.

Thanks Everyone!
Personally I'm more of a fan of the banana flavors from this yeast myself and thanks again for the tips guys.

Don't ferment at 62F then if you want more banana. You'll need to go higher, more like 66-68F.  I just brewed a hefe 2 days ago with half 2-row and half white wheat for the base. Trying out the new Mangrove Jack's dry hefe yeast to see how it stacks up to the Weihenstephan yeast. Would love to have a dry option for hefes. I've read that WB-06 doesn't get very banana-y.

Kegging and Bottling / Re: Pin lock VS Ball Lock
« on: May 13, 2013, 01:28:01 PM »
I've got one that is very difficult to seal. I've been using my used kegs for fermenters and bought a couple new Italian kegs for serving. If I buy more kegs in the future, they'll be new.

General Homebrew Discussion / Re: Goose Island beer
« on: May 13, 2013, 06:19:18 AM »
I've always been a Goose Island fan, drank a lot of of the 312 back in my formative beer years. I remember I went to a Cubs game a few years ago and afterwards my friend and I stopped at a bar a couple blocks away from Wrigley and got a Honker's. It was the freshest pint of Honker's I'd ever had, it rocked.  I miss the oatmeal stout, but they stopped bottling that a few years ago, it was one of my favorite commercial versions. I'm kind of surprised Sam Adam's doesn't have an oatmeal stout, now that I think about it.

Equipment and Software / Re: Mesh bags for hops?
« on: May 10, 2013, 11:24:36 AM »
Wouldn't the bag melt if it touches the bottom? Or do you keep the bag off the bottom somehow?

General Homebrew Discussion / Re: An observation...
« on: May 10, 2013, 11:14:47 AM »
Before I opened my brewery I was 165 lbs. close to 185 now and counting....
That doesn't make sense...shouldn't you be working harder now? Or is it because you're doing less hiking and the like?
I gained 15lbs when I started homebrewing 4 1/2 years ago and I'm still around that weight; lost a few pounds so far, I'm at 172. Currently trying to drop it down to 155 or so, but counting calories suuuuuuucks.

Equipment and Software / Re: PBW
« on: May 09, 2013, 09:13:03 AM »
Hot tap water is fine for carboys. My tap water is 110F or so and that worked great when I used carboys. I'd call that hot.

You can make your own PBW mix with a 70/30 blend of Oxiclean and TSP/90 (The Red Devil kind found at Ace Hardware). Much cheaper and just as effective.

All Grain Brewing / Re: a first - my hefe dropped clear!
« on: May 08, 2013, 01:56:18 PM »
Don't know, but kristalweizens are pretty tasty, also.

Pages: 1 ... 117 118 [119] 120 121 ... 216