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Messages - dbeechum

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The Pub / Re: Where's Denny?
« on: March 25, 2010, 12:46:23 PM »
So what you are saying is that if 10,000 people brewed it you'd have 100 dollars.  :)

Denny is not a greedy man.. he's a giver.

The Cherrywood malt sounds interesting...this is something that Breiss still makes?

Yup and taste is definitely the thing. I don't find the Rauchmalz to be overly assertive.

The Pub / Re: Where's Denny?
« on: March 25, 2010, 10:14:47 AM »
sometimes I feel like I answer stuff so often that I stifle discussion.

Damn hippies, think speech is so free that they can just keep running the tab up.

Wait, should that be hippie or post whore? :)

Of course, that's not to say we're NOT in the back room drinking Westy 12s!  ;)

Make mine a fresh bottle of Avec Les Bon Voeux please!

The Pub / Re: Where's Denny?
« on: March 25, 2010, 09:39:10 AM »
He's been on.. even today. We're always dealing with administrative hooey in the background.

2lbs  seems like an awful  LOT of smoked malt...probably just 6 or 8 ounces (or less)  would have given a good smoke character without overpowering the brew.   

Depends actually, with things like the Beechwood malt or the Cherrywood malt, a few pounds can actually be appropriate.

Folsom Brewmeister used to do a Cherrywood malt before Briess did that was super soft and great to use in unexpected ways.

Zymurgy / Re: 2010 M/A ARTICLE - Smoke 'em If You Got 'em
« on: March 24, 2010, 05:28:28 PM »
Ahh, yeah, sorry if that was unclear.

The screw is just there to make it easier to neatly drill everything.

Zymurgy / Re: 2010 M/A ARTICLE - Smoke 'em If You Got 'em
« on: March 24, 2010, 05:18:00 PM »
Ok.. no sweat. ok, maybe a little sweat.

The contraption consists of two things:

2 of these bad boys:

and one of these.

Stack all 3 together and drill nice even holes through all three.

The cake pan you fill with your chips.

The takeaway pans form a aluminum bubble (e.g. top to top) that holds a perforated foil pouch of grain.

Cake pan goes on the burner. When the chips start smoking, toss the aluminum grain containment bubble into the cake pan and then let it smoke. Shake periodically to make encourage smoke formation.

Voila - the $3 grain smoker.

Zymurgy / 2010 M/A ARTICLE - Smoke 'em If You Got 'em
« on: March 24, 2010, 11:46:23 AM »
So we're playing around with the idea of the Zymurgy forum and what we can do. One idea is "Ask the Author" - so I'll be the guinea pig. If you have any questions about anything custom smoke, fire away! (or should that be smoke away?)

One Week to Go!

Vote for your Governing Committee! (and get an entry into the Lallemand Scholarship!)

All Grain Brewing / Re: Pressing the Mash
« on: March 24, 2010, 11:37:52 AM »
If you are able to brew beer 24/7 you can easily use the heat

This was one of the two most impressive facts that I ran into when I toured the ABI plant in Van Nuys last year. Everywhere they can, they're capturing and redirecting heat. They take it from the chiller, the steam stacks, etc. Anything to save a few more joules and reduce water consumption.

The other was the fact that the brewing staff for the whole plant (which runs 24/7 and produces 250,000 barrels per month) was 6 folks per shift. 2 in the brewhouse, 2 in fermentation and 2 in packaging. Oh the electronic toys they have to make that happen.


For me, I've gotta get ready for the SCHF and the fiancee is busy the whole weekend, so.. it's time for marathon brewdays.

Not entirely certain what the plan is, but there will definitely be at least 2 beers out the door:

Spring Saison with Citra
Hop Woo IPA+

General Homebrew Discussion / Re: When is it cheating?
« on: March 23, 2010, 01:32:46 PM »
I blame the Germans for a lot of this attitude. :)

Seriously, it's only cheating if you're trying to sell people on the idea that you did everything the old timey way with no futzing.

Having said that, yes I have an affinity for things done the old timey way. I tend to admire the extra skill needed to pull some of those things off.

Other Fermentables / Re: Cider ressurection?
« on: March 23, 2010, 01:29:04 PM »
Off the wall idea, but here it goes.

One of my favorite accidental cider experiments I did that requires a metric ton of patience was my cyser port.

I made a cyser with fresh juice and honey. Fairly strong - 1.100 or so. Damn thing stuck at around 1.040. Pitched multiple pitches, swirled it, warmed it, nutriented it, yelled at it, sang lullabies, but nothing worked.

And then one of our club members, Bruce Brode - master judge and everything - told me he was thinking of making a mead port. Since I knew I already had a bottle of Mexican Cana in the closet, I dumped it into a 3 gallon keg, racked the stuck cyser in on top. Shook it and walked away from it for 3-4 years.

Pulled it out of the closet for the Oakland conference and people went bat s*** crazy for it. Definitely needed the age.

So maybe for you - couple cans of apple concentrate plus some sorbistat to prevent re-fermenation to boost the gravity and then a strong booze addition to "fortify" and then let it age.

All Things Food / Re: Hard boiled eggs...what is your secret?
« on: March 22, 2010, 10:08:31 AM »
Well that just confusing didn't it?  ;D

In my experience I've had better luck with older eggs due to a weaker membrane.

My method - Eggs into cold water.  Bring to a boil. Turn off heat and cover for 15 minutes.

Although I'd really love to have one of those immersion circulators so you could really set the temperature of the egg and get the perfect just set egg.

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