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Messages - Slowbrew

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16
In 18 years I've dumped maybe 4 beers.  One or two so flawed they were undrinkable and a couple with major infections of some kind that I just couldn't force myself to drink.

I tend to force myself to drink everything I make since it was my fault and I should be punished for making it.   :-[  It makes you try harder to avoid stupid mistakes.

Like was said earlier some batches that I thought were terrible on day were pretty good when the keg kicked.

Paul

17
The Pub / Re: this is the scariest thing you will see today
« on: April 01, 2016, 10:54:01 AM »
Northern Brewer's ad for April 1st is the only one I've seen yet today that I laughed at.  The rest have been lame.

Paul

18
General Homebrew Discussion / Re: Fermtech Auto siphon.
« on: March 28, 2016, 01:04:28 PM »
I have no additional answers to the siphoning issue. 

I siphoned from my kettle to the fermentor for years but eventually added a valve to the kettle.  It's one of the best upgrades I ever made.  For all the troubles I've heard about people having with auto-siphons over the years I'd recommend your best fix is to port your kettle and forget about siphoning.

Until then, check for leaks and make sure the vertical drop is sufficient to maintain the siphon.

Paul

19
I prep the grain and water the night before and try to setup my brewing area.  Then I roll-out around 5AM the next morning, grab a cup of coffee and start heating water.

I brew two all grain batches each time I brew and starting early gets me done around 1:00. 

I used to take my kids to school and had to time things around the drive.  5AM worked to the 1st batch cooling while the second is still in the mash.  The kids are driving themselves (or in college) now but I still brew on the same schedule.  Old dogs, new tricks and the like.   ;D

Paul

20
General Homebrew Discussion / Re: You Might Be A Homebrewer If....
« on: March 18, 2016, 04:35:28 AM »
The AHA forum is bookmarked on every one of your laptops.

You get both Zymurgy and BYO in the mail.

You haven't bought commercial beer in a while.



Cheers Everyone! My Friday starts tonight... 8) ;D

Just one update to your list. ;D

21
General Homebrew Discussion / Re: You Might Be A Homebrewer If....
« on: March 16, 2016, 04:32:31 AM »
your biggest concern about your daughters graduation is if you'll have beer ready for the reception.

22
Equipment and Software / Re: Best size for a new kettle
« on: March 16, 2016, 04:30:16 AM »
In my opinion a 15gal kettle would work for both.  I have a 12gal one that works well for 5 gallon batches.  Lots of headroom.  The biggest consideration I have to work around is boil-off rate.  The larger surface area increases evaporation.  You can adjust for it but it can surprise you on really low humidity day.

Paul

23
All Things Food / Re: Growing food - The Garden Thread
« on: March 14, 2016, 12:59:48 PM »
I noticed the raspberries are starting to sprout this weekend.  That's about it.

Paul

24
General Homebrew Discussion / Re: New to Brewing
« on: March 14, 2016, 07:28:19 AM »
The instructions for posting a picture are in this thread: https://www.homebrewersassociation.org/forum/index.php?topic=20.0

I have been brewing since 1998.  About 18 years.  They go by fast.

I tend to brew wheats and English Ales most often.

Paul

25
General Homebrew Discussion / Re: New to Brewing
« on: March 14, 2016, 07:23:26 AM »
Many books and commenters will tell you boiling increases cooler and fermentation will decrease the color.  With extract (partial boil) you can add half the extract up front and wait to add the rest until 15 minutes left in the boil and get less darkening.  The heat of the boil will cause the wort to caramelize a bit and thus darken the beer.

As was mentioned by Stevie you can't trust the cooler in the fermenter.  I usually get a better feel the actual color looking at the transfer tubing when I rack the beer out of the fermenter.

Welcome to our chosen obsession.  Many good people here who can are willing to answer any questions you have.

Paul

26
For what it's worth (if it's worth anything) I don't and have never skimmed off the hot break foam.  It typically falls back into the wort and to me it's easier to deal with the trub than try to skim.

I read way back in the early days of this hobby that the foam contributed to stability of the head in the glass.  That's probably a myth too.   ;D

Never seemed worth it to me.  A spray bottle of water will make the foam fall if it gets out of hand.

IMHO.

Paul

27
All Grain Brewing / Re: Which water salts have you used?
« on: March 11, 2016, 09:51:51 AM »

Lye?  Is that used for a lutefisk brew?

Who said they use Lye?

I wondered that too.  I use lye when making pretzels but would be leery of using it in beer.

Paul

28
Commercial Beer Reviews / Re: Murkiest beer ever
« on: March 08, 2016, 11:54:11 AM »
I kegged 2 American Wheats that looked like that last week.  Not sure what they will end up looking like.   :-\

Paul

29
The Pub / Re: How Many States Have You Been To? A Bucket List Thing.
« on: March 01, 2016, 12:28:07 PM »
By my count, I get 17 as an adult.

A few more if I would count a trip to USMA in NY with my family for an older brothers graduation.  I don't think sleeping in a car all the way across a state as "having been to" that state.

Paul

30
Equipment and Software / Re: PH 101
« on: February 16, 2016, 08:10:57 AM »
I have a fine mesh SS strainer that is submerged, and the small portion cup scopes the strained liquid.

I used my meter for the first time on last brew day and ran into this problem.  I've been kicking around how to strain the chunks out.  This seems like a nice easy way to do just.  Thanks!

Paul

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