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Messages - Slowbrew

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1486
The Pub / Re: Moon Shots
« on: May 07, 2012, 02:02:23 PM »

1487
The Pub / Re: Moon Shots
« on: May 07, 2012, 01:58:33 PM »
Did anyone think the moon looked bigger last weekend?

I didn't see it myself but I did run across some articles about the "Super Moon" this past weekend.  Here are some cool shots of it from all over.  http://www.space.com/15561-supermoon-2012-photos-full-moon-images.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+spaceheadlines+%28SPACE.com+Headline+Feed%29

Paul

1488
Extract/Partial Mash Brewing / Re: Brewing with my dad
« on: May 04, 2012, 10:56:15 AM »
I think anything that isn't too complicated would be good to use as an intro.

It's funny, I read the name of this thread and wondered if I could have made a Falstaff clone with my Dad.  That was his favorite beer for years.  By the time I came across a recipe, Dad was gone and hadn't been able to have a beer for 7 or 8 years before he passed.  I hope you have fun and really enjoy your time.

Paul

1489
Going Pro / Re: I don't miss homebrewing
« on: May 04, 2012, 09:05:59 AM »
I have buddy who reloads ammo for himself and his shooting friends.  He always says we should live well after the revolution, ammo and alcohol will make us a good living.  You could do both.   ;D

On a more serious note you can always become a BBQ/Smoker expert or a lawn fanatic like my neighbor.  Maybe wood carving?

Paul

1490
General Homebrew Discussion / Re: Squeezing wort out of hops
« on: May 04, 2012, 08:56:34 AM »
I don't squeeze the juice out but I do let the bag hang on the side to drain out while I chill.

Paul

*** Edited to fix my typo.  Bag makes a lot more sense than back.   ::)

1491
Beer Travel / Re: Prague/Czech Republic
« on: May 03, 2012, 01:46:59 PM »
There are projects under way to produce bio-diesel from chicken by products too.  Pretty much any fat can be modified to work as bio-diesel.

Keep in mind that with Mr Diesel designed his engine his plan was to make if run on vegetable oil.  It was later that petroleum companies made "diesel" fuel the standard.

I agree ethanol is a boon-doggle but I am looking forward to all the stainless steel that will be on the market in Iowa when the industry collapses.

Paul

1492
The Pub / Re: Raise the flag, beer through the mail?
« on: May 03, 2012, 08:04:57 AM »
At least shipping to comps might be a bit cheaper.

I hope they do find a way to save the post office.  I really can't imagine this country without it's postal system.

Paul

1493
Going Pro / Re: I don't miss homebrewing
« on: May 02, 2012, 02:50:12 PM »
Try doing IT in a "mega-bank" for awhile and you'll understand why I sometime wax nostalgic for my days cleaning the hog barns with a pitch fork when it was 110F out.   :-\

I felt cleaner when I got back to the house most days on the farm than I do i this place.

Paul

1494
Beer Recipes / Re: Summertime Wheat IPA Recipe Opinions?
« on: May 02, 2012, 02:39:14 PM »
My first thought was "that's a lot hops for a wheat" but to each there own.  As euge said you may want to keep a bit of sweetness in there for balance.  Maybe 4oz. of Honey and no 40L or 2oz of each would give a good balance. 

Others with way more experience than I have already spoken so this just me talking.  8^)


Paul

This is what I was saying originally, don't think you need to remove the crystal and drop the honey to 2 oz. Maybe just do 4 oz of honey malt, or 2 oz of each, or 4 oz of crystal.

Great minds, man.  Great minds.   ;)

Paul

1495
I need to look at the calendar to see what's going on this weekend.  If it looks clear i have and Oktoberfest to get started.  I may not do it though because my oldest is graduating HS on May 25th.  The party will require all of my fridge space.  Hmmmm, I'll have to think about that.

At a minimum, I need to keg a wheat I made 2 weeks ago.

Paul

1496
Beer Recipes / Re: Summertime Wheat IPA Recipe Opinions?
« on: May 02, 2012, 11:01:26 AM »
My first thought was "that's a lot hops for a wheat" but to each there own.  As euge said you may want to keep a bit of sweetness in there for balance.  Maybe 4oz. of Honey and no 40L or 2oz of each would give a good balance. 

Others with way more experience than I have already spoken so this just me talking.  8^)


Paul

1497
All Grain Brewing / Re: How does my grist look?
« on: May 02, 2012, 09:36:04 AM »
I haven't checked my mill gap lately but when I set it up it was .029".  I typically only run the grain through once and get a fair amount of flour.  The husks are intact (for the most part) with or without conditioning my grain.  My efficiency stays pretty constant.

I have had a stuck sparge or two but I only recall them happening when I cranked the mill down to .025".  that was just a bit too tight.  I have more issues with rye malt than with wheat but that's a slow sparge, not a stuck sparge.  I cause most of my own sparging problems.

Cleaning out the gutters last Saturday I thought about kilning the maple tree seeds.  They had already sprouted.  I'm not sure I could ever get that flavor out of my mill though and my wife was quite opposed to the idea.   8)

As was said earlier, do what works for you.  There are many paths to the same destination.   ;D

Paul

1498
My best advice is to relax and give it time.  Bubbles in the lock are not a very good indicator of fermentation.  Depending on the temp you're fermenting at and the breed of yeast you can see a big difference in behaviors.

Give both beers a week and then start taking hydrometer readings.  It's entirely possible that most of what needed to happen (at least in terms of eating the simple sugars) could be done in 8 or 10 hours.

The only other thing to check would be if your lock is plugged.  By now you'd probably know that though.   :D

Paul

1499
All Grain Brewing / Re: How does my grist look?
« on: May 01, 2012, 02:28:28 PM »
The husks in your crush look to be fairly in tack.  It looks good to me.

My understanding about shredding the husks too much is that it can cause problems in your mash by not setting up a good filter bed or a stuck mash.  And the small pieces can cause more tannin extraction.  I've never seen the tannin thing myself but that doesn't mean it doesn't happen.  I have had some serious stuck mashes over the years.

Paul

1500
Zymurgy / Re: Why should I renew my subscription?
« on: May 01, 2012, 01:28:23 PM »
I personally would be a bit embarrassed to frequently use this forum and not contribute something to it's maintenance. The collective wisdom of the longtime AHA members who contribute to and moderate this forum is more than worth the price of membership.  Also, I've lived in 2 states now where the active efforts of AHA and it's members have made it possible to pursue this hobby legally.
 
    “Most human beings have an almost infinite capacity for taking things for granted.”
    -Aldous Huxley
It's like all those people who listen to NPR and never contrib... never mind  :-\ (gotta get that membership up to date as well!)

I'm starting to make up for all the years I listened to NPR and didn't donate (because I was broke).  Now I make my donation and decline the thank you gifts.  I have all the coffee mugs and handbags and t-shirts I could possibly need.   8^)

Kind of the same with the AHA.  Long before I started brewing, someone was contributing funds to the AHA to get home brewing legalized and to educate brewers.  Once I started brewing and was looking for resources I paid my fees.  I've learned a ton from Zymergy and lend issues to people who want to learn but can't afford subscriptions or other extras right now.  I have never used the Pub Discount because I rarely have the chance to.

I pay my dues because I owe the AHA a big debt for the resources they provide.  The magazine and discounts are just gravy.  (Although the ball cap from GABF I got for subscribing once was my favorite hat until it disappeared one day.)

Paul

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