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Messages - Slowbrew

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1
Ingredients / Re: Best hopping
« on: September 23, 2017, 05:08:41 AM »
Keep in mind the "best" approach to hopping a beer is whatever you like the most.  The classic 60/30/15 minute additions with dry hopping in a secondary is preferred by many.  All hops in whirlpool is sort of the opposite approach.  The way that is "best" for you is based on your trial and tasting.

I know this sounds like I'm dodging your question but there really is no standard of "best".  That is one of the best parts of homebrewing.

Cheers!!

Paul

2
When I did a lot of bottling I would sanitize all my bottles and hang them on a bottle tree to drain.
Then I would mix my priming sugar with about a cup of water and boil it.  I would boil the caps at the same time since I was at the stove anyway (in  a different pan of course, for the pedantic among us 8^) ).
I would add the sugar water to my bottling bucket and then rack the beer out of the fermenter.
I gave the beer a few up-down stirs and set all the bottles out in a tight grid pattern.
Then I'd start filling bottles, adding a cap on top of the foam.
When all the beer was in bottles I'd cap them all.

It may not be "right" but it always worked for me.

Paul

3
The Pub / Re: Treated Sewage Water Beer
« on: September 20, 2017, 11:45:40 AM »
My first reaction was "you mean municipal tap water?".   :)

Paul

4
Equipment and Software / Re: Genesis Fermenter
« on: September 20, 2017, 04:15:35 AM »
Trying out one of these for the first time today....https://shop.brewcraftusa.com/genesis-fermenter

Hey Denny, so what is the idea behind this. Easy or no cleanup by using the bags, no sanitation required?

I think there is a market for people who want to minimize cleanup and sanitation. If you BIAB or extract, you don't have a lot to clean on the hot side. There's still kegs or bottles, but with a brewlock style keg feature you could single vessel ferment & serve.

The other part is something I feel like I see in products all the time, which is companies trying to convert from a up front purchase to a continued use cost model. Some business major looked at the printer market, and realized where all the money is at. Look at the Picobrew C/Pro, etc. You can only make so much money selling a brewing setup for $800. If you can lock people into buying 5 L brew kits for $25/ea, you can have a continuous revenue source.

The other thought that popped in my mind last night-great for trying out sour brewing. If you don't want to worry about some brett lurking in a scratch, this'd be a little extra insurance.

It's the Kurig coffee business model.  I know a guy who picks up barely working Kurigs at garage sales for the serial numbers.  Calls in and reports them broken and gets a new one sent to him.  Coffee pot isn't where the money is, it's all in the little cups.

It may work for some people but cleaning doesn't take that long in my mind.

Paul

5
Yeast and Fermentation / Re: Harvest this yeast cake for reuse or no?
« on: September 09, 2017, 05:22:32 AM »
My understanding of the recommendation to not reuse yeast from beer with fruit in it is more about recipes with some number of pounds of fruit.  I wouldn't worry about it in your case.

Paul

6
Pimp My System / Re: Eraseable Beer Crates
« on: September 03, 2017, 04:54:44 AM »
Nice job!  I like the chalkboard paint idea.

I started a project like that once but "life" got in the way and it never got finished.  All the wood was used for other things years ago.

Paul

7
The Pub / Re: song title game
« on: September 01, 2017, 12:39:18 PM »
My Cosmic Autumn Rebellion (The Inner Life as Blazing Shield of Defiance and Optimism as Celestial Spear of Action) - The Flaming Lips

It seemed like we could use some word variety to keep this going.   :)

Paul

8
General Homebrew Discussion / Re: AB sending water to help flood victems
« on: August 31, 2017, 07:07:21 AM »
AB did this in 1993 when Des Moines went under water too.  It greatly appreciated by the folks here in town while the water plant had 12' of river water on top of it.

I was lucky back then.  I had just accepted a position in town and by time I actually moved here the water was back on.  We couldn't drink it yet but we could use the plumbing and shower.  It is hard to describe how much we depend on tap water.  It affects every aspect of your life and you will never forget about it again.

Thank "insert deity of your choice" for companies who do this type of thing.  They may make crappy beers but they also help communities when needed.

Paul

9
The Pub / Re: song title game
« on: August 23, 2017, 01:27:26 PM »
Smooth Operator - Sade

Paul

10
The Pub / Re: The approaching darkness
« on: August 22, 2017, 11:30:20 AM »
Sadly it was completely overcast here.  I was running a meeting on a conference call so I would have missed it either way.  Glad so many people got to see it though.

Paul

11
General Homebrew Discussion / Re: My new hydra chiller
« on: August 22, 2017, 04:15:12 AM »
My "home rolled" copper chiller started leaking last year after 15, or so, years of faithful service (we had a nice memorial where many helped us show our respect).   ::) 

I replaced it with a 3/8" stainless steel chiller for the increased durability.  I will admit I miss my old copper coil.  It was quite a bit more efficient at dropping the temps than my new one.

So... IMHO, keep in mind that SS will slow you down a bit.  Like every other decision we make, there are trade offs.

Paul

12
General Homebrew Discussion / Re: Doing a BIAB with too much grain
« on: August 12, 2017, 05:52:26 AM »
This kind of defeats the purpose of BIAB but do you have a large cooler that would hold all the grain?  Does your neighbor have one.

My thought is use a big cooler for the mash/sparge, transfer as much as you can to the boil kettle, and add the rest through out the boil.

Paul

13
Beer Recipes / Re: Rye IPA
« on: August 10, 2017, 01:06:03 PM »

Unfortunately, I use a braid and still have trouble.  I know it's something or other I'm doing but I just haven't found it yet.  It seems I don't brew any one recipe often enough to do much troubleshooting.

My next challenge is trying to dial in my new 3 roller mill.  My efficiency took a big hit on the first batch.  But again, I haven't had time to brew for 3 months so I'll start that over again once things slow down. 

Back on the tracks...  Denny's recipe is a great one to start with.  One of my favs.

Paul

Sorry to hear that, Paul.  Have you tried the Lasco braid I use?  As to the mill, my advice is to crush til you're scared!

Not sure of the brand of the braid.  The biggest I have right now is time and space.  We're adding on to our house and it 's all a mess.  Someday I'll get back to brewing.

Thanks!

14
Beer Recipes / Re: Rye IPA
« on: August 10, 2017, 10:51:15 AM »
   I've recently started adding rice hulls to mashes with adjuncts, especially rye. As little a 1/4 lb. of hulls in a 15 lb. grain bill can make a substantial difference in "stickiness" and runoff time, especially when coupled with a thinner mash.

Or you could change your lauter system so you don't need them.  Using the braid I have never had a stuck or slow runoff even using up to 60% rye malt.

Unfortunately, I use a braid and still have trouble.  I know it's something or other I'm doing but I just haven't found it yet.  It seems I don't brew any one recipe often enough to do much troubleshooting.

My next challenge is trying to dial in my new 3 roller mill.  My efficiency took a big hit on the first batch.  But again, I haven't had time to brew for 3 months so I'll start that over again once things slow down. 

Back on the tracks...  Denny's recipe is a great one to start with.  One of my favs.

Paul

15
Beer Recipes / Re: Rye IPA
« on: August 10, 2017, 07:08:16 AM »
I have a rye IPA recipe that's been pretty well received, but it's more dank than citrus.  I'd be happy to post it if you'd like to see it.

I have Denny's RIPA on tap as I type.  It's about the only IPA I make.  Not a big hop head but his recipe works for me. 

I do tend to struggle with sparging it though.  Likely my process/cooler than anything else. I just like to let people new to rye know that it can get a bit sticky. 

Paul

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