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Messages - Slowbrew

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61
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

62
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

63
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

64
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

65
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

66
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

67
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

68
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

69
Pimp My System / Re: Simple no-lift brewing. Or how I saved my back.
« on: February 15, 2016, 02:50:11 PM »
Now that's dedication to the craft!

I'm glad you found a way the limitations.  I probably would have guilted my kids into helping or just switched over to hard liquor until I was cleared to lift again.

Paul

70
Going Pro / Re: Home-brew supply shop startup
« on: February 13, 2016, 06:20:54 AM »
If you plan to serve samples you will likely need a liquor license of some type.  Here is Iowa, at least, the license you need to serve alcohol is pretty inexpensive.  I was involved with getting one for our church to use during social events and fund raisers.  Every state is different so do not take anything we say as gospel.  Always check with the authority in charge of monitoring and enforcement in your locale.

Paul

71
Beer Recipes / Re: american wheat
« on: February 12, 2016, 01:53:22 PM »
Also not a dry yeast but I have always had good luck with WY1010 American Wheat.

It finishes with enough body, a little cloudy and I've always enjoyed the flavor profile.

Paul

72
Kegging and Bottling / Re: ever had a bug come from your air line?
« on: February 11, 2016, 11:58:43 AM »
Check valves are a good idea but I have had them stick (open or closed). 

The ones I have are pretty cheaply made, which is likely a factor, but I haven't had much luck cleaning them once they get stuck.  I have had to replace 2 out of 4 over the years.

The problem was caused by over carbonated (and a bit over filled) kegs pushing beer back up the gas line.  The old brewer guy didn't notice it right away.   :(  He never seems to learn.   8)

Paul

73
The Pub / Re: NH Primary
« on: February 10, 2016, 03:33:22 PM »
All I know is the phone has stopped ringing :)

South Carolina and Nevada now feel my pain!

Quietest election year in a long time at my house.  We dropped our land line in 2015.  No politicians, no telemarketers or any of that.  Silence is golden and ductape is still silver.

Paul

74
The Pub / Re: NH Primary
« on: February 09, 2016, 03:00:48 PM »
Here in Iowa we all basking in the glow of commercials on radio, TV, billboards, yard signs, cats, dogs, small children, not so small children and anywhere else you might imagine for something other than politicians.    ;D

Glad the caucuses are done and you can all be happy you didn't have to live through the run up.

Paul

75
Equipment and Software / Re: Natural Gas
« on: February 05, 2016, 11:59:19 AM »
In my experience the gas line that comes on a Weber natural Gas grill is too narrow to go much over the 5' or so they supply with it.  I replaced an old grill and salvaged the hose and QD ends so I could grill in January/February without going too far outside my patio door.   ;D  It works but my flame height is substantially lower with both hoses connected.

I know the extra couplers make a difference too but generally with Natural gas you want as big a pipe as possible as close to the unit as you can get to maintain adequate gas flow.  In Iowa on residential work that is usually a 1" black steel pipe.  To the grill that gets reduces to 1/2".

You really need to check with a plumber or gas supplier to make sure you get a satisfactory flow to your burners.

Paul

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