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Messages - Slowbrew

Pages: 1 [2] 3 4 ... 155
16
The Pub / Re: song title game
« on: August 10, 2017, 07:03:52 AM »
Bang your Head - Quiet Riot

17
General Homebrew Discussion / Re: You might just be a homebrewer if.. .
« on: August 09, 2017, 07:13:31 AM »
You tell your daughter that you are converting her room to a dedicated brewing space when she leaves for college.  And she's pretty sure you're serious.

Paul

18
The Pub / Re: Guess I'm not gonna be a star....
« on: August 08, 2017, 07:25:53 AM »
It could have been fun... You could play a character nothing like yourself to get famous (i.e. rich) with rubes around America like Duck Dynasty, Larry the Cable Guy, etc.

The difference between them and me is that I have a modicum of integrity.

Get a crew-cut, stop experimenting, drop the ukulele and take up the oboe. Then blame it on your previously unknown evil twin Kenny Conn.
Hey, it's worked on General Hospital many times.

Never ever oboe

Definitely not Oboe. 

French Horn all the way!!

Paul

19
Equipment and Software / Re: CO2 regulator
« on: August 03, 2017, 07:50:58 AM »
We have a winner- thanks SlowBrew

Figured I didn't have much to lose so I disassembled the regulator.  The diaphragm had some small debris on it so I wiped it clean and reassembled it.  Seems to work now.

Thanks for the responses

I'll have to frame this one.   ;D

Paul

20
Equipment and Software / Re: CO2 regulator
« on: August 01, 2017, 01:16:35 PM »
Nothing is built the way it used to be anymore.  The ones on your welding rig are probably still working because they're older than you are.  They likely cost more than the CO2 one also.

You may need to disassemble and clean/lube the CO2 regulator.  I've never taken one apart but the rebuild kits don't look like they have too many parts in them.  So take my comments for what they're worth.   :)

Paul

21
The Pub / Re: Shrubs
« on: August 01, 2017, 11:07:00 AM »
I spent about two hours trimming shrubs the weekend before last.

I have no idea what you all are talking about.

Right there with you.  I had to look it up. ::)

"The term "shrub" can also be applied to the sweetened vinegar-based syrup, from which the cocktail is made; the syrup is also known as drinking vinegar. Drinking vinegar is often infused with fruit juice, herbs and spices for use in mixed drinks."

Paul

22
Commercial Beer Reviews / Re: Can anyone suggest some nice beers?
« on: August 01, 2017, 07:03:51 AM »
If you're trying to find a style(s) you like but never knew about, pick a local taproom and buy a sampler flight.  Taste beer, take notes.  Then pick another pub, rinse, repeat.  You have to expose yourself to different styles and interpretations.  Takes friends with you and have fun.   :)

Paul

23
Beer Recipes / Re: Honey vanilla Blonde
« on: July 27, 2017, 09:10:12 AM »
Other than that does this recipe sound okay? is the 15 days with 2 beans enough time to impart a noticeable vanilla? Is that the best way to add honey? I've never done anything like this before.

Have you ever used honey malt before?  You might find that to be WAY too much.
Personally I can't handle it beyond 5%.
I'm with goschman on the timing of the honey (even so, don't be shocked if you don't detect it in your finished product) and switching out the late hops for something a little more complimentary to cinnamon and vanilla.

I agree on the timing of the honey addition. Adding it to the boil will drive off most of the aromatics and flavor.  Wait until primary fermentation is done or almost done to add it to have your best shot at keeping the flavor in the beer.

Paul

24
The Pub / Re: song title game
« on: July 27, 2017, 08:21:54 AM »
Round Here - Counting Crows

25
Kegging and Bottling / Re: Natural Carbonation in Keg.
« on: July 25, 2017, 04:05:43 AM »
My little tidbit to those who carb in the keg. Add the priming solution to the fermenter and allow it to restart fermentation. Then rack that into a keg. You will kill 2 birds there by the yeast consuming any left over oxygen from the transfer and keg.

Another tip I use is storing my kegs under CO2 pressure while they are empty.  On the day I fill a keg, I purge the pressure, fill under a blanket of (mostly) CO2.  Then I add the priming sugar and seal up the keg with a shot of CO2 to set the lid.

This lets me know the keg was holding pressure before I put beer in it and minimizes O2 pickup during transfers.

Paul

26
Kegging and Bottling / Re: Natural Carbonation in Keg.
« on: July 24, 2017, 01:58:01 PM »
I naturally carb all my kegs.  I use sugar and give them time to mellow and blend.  I'm usually not in a hurry so no need to use CO2 from a bottle when my yeasty friends will do it themselves.

Paul

27
General Homebrew Discussion / Re: Mashtun question
« on: July 20, 2017, 09:47:57 AM »
My first thought was that not putting slots on that pipe would help maintain your siphon better.  My gut says slots in that pipe would apply more suction in the first pipe and reduce the flow from the outer pipes.  I'm not an industrial/process engineer and am probably missing some major point so I could (easily) be completely wrong.  ::)

I batch sparge and would be worried about leaving a lot of wort behind with that setup without having a way to maintain the siphon.

Paul

28
Equipment and Software / Re: Gott style coolers
« on: July 19, 2017, 02:45:14 PM »
I'm not sure putting 160lbs of water in a plastic cooler with plastic handles would make it past the legal department in most companies.  That's probably just me though. 

I haven't see any over 10 gallons.

I hope you find what you need!!

Paul

29
The Pub / Re: song title game
« on: July 18, 2017, 01:51:15 PM »
I Fall to Pieces - Patsy Cline


Paul

30
"you might start with cloudy beer and then achieve brightness by the last pint served. I am somewhere in the middle. "

This isn't a problem, it's how I know the keg is almost empty.   ;D

Paul

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