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Messages - euge

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6166
The Pub / On the road again
« on: January 05, 2011, 10:54:07 PM »
I'm holed up in the La Quinta by my parents' place. Last time I was here I finally discovered the fridge in the room as I left. Grrr.  Had been icing down the beer in one of those ice buckets. A PITA. 

And, its been years since I lived here and the choices at the supermarket isn't up to my standards. So brought my own selection those time!

For those that travel do you bring your own or trust that your luck will provide some decent beer?

Lonely in a hotel far from home.

6167
The Pub / Re: Babalu
« on: January 05, 2011, 10:44:00 PM »
On the way! Let's not get complacent.

Ok it's been done. Another in the mo...

6168
The Pub / Re: Energy usage and programmable thermostats
« on: January 05, 2011, 10:40:36 PM »
I have a totally programmable 7 day thermostat. Got it at Lowes for less than $100 and it has made a hell of a difference. AC comes on when it needs to and heat comes on automatically- sometimes both in the same day. I don't have to do a thing except program it.

Besides leaving all the room doors and vents open (hvac advice) I cleaned the intake under the inside unit and sealed all the crevices in there with spray foam. Now it is about 200% more quiet and works more efficiently.

Funny thing is when the weather is hot during the day and cool at night I'll place one of those dual exhaust fans in the kitchen window and open another at the opposite end of the house. It cools the house right on down and the AC doesn't have to kick on.

In the winter my 50" TV heats the living room.  ;D

6169
Commercial Beer Reviews / Re: Two beers
« on: January 05, 2011, 11:51:57 AM »
Only in the sense that they are both Belgian. That's why it wasn't Wittekerke vs Leffe. :)

The Leffe I'd heard great things about. Too bad I'm disappointed with it.

6170
All Things Food / Re: Jambalaya?
« on: January 04, 2011, 11:39:11 PM »
This is what I always think of when I hear Jambalaya.

6171
Commercial Beer Reviews / Two beers
« on: January 04, 2011, 10:48:24 PM »
So I'm researching tonight and up for my perusal is Leffe Blonde and Wittekerke white beer. The Wittekerke is in a blue can. But don't let it fool you. Excellent. Citrusy and quenching.

The Leffe is very Belgiany with strong clove and very bright. I don't like it as much. :-[ 

6172
Pimp My System / Re: My Brewery and Alehouse-Shed
« on: January 04, 2011, 10:06:49 PM »
That could probably brew for a pub. How long does it take to do a batch? Beautiful. Bet it's responsive.

6173
Equipment and Software / Re: March pump stir plate alternative
« on: January 04, 2011, 09:44:22 PM »
On ebay under "stir bar." Get something like a 2" bar. The one inchers won't stir much liquid. Up to you to build the stir plate tho.

6174
Equipment and Software / Re: Electric Alternatives to turkey fryer.
« on: January 04, 2011, 06:40:34 PM »
I am curious about using heat sticks.  I might consider using them in my new basement brewery.

Since the boiling is localized to only around the heating element, do electric heat stick brewers actually monitor the temperature of the wort in the pot to check and confirm that it too is at a near-boiling temperature?  If its not at a near-boiling temp, then the hop isomerization and the off gassing of volatile nasties such as DMS would not be at a typical rate. 

I have three 115v heatsticks that don't see use anymore. Were I to use this approach again installing them directly into the kettle would work better.

It's giving me new ideas for something small scale- like in the 3 gallon range.



6175
All Things Food / Re: Jumbalya?
« on: January 04, 2011, 04:20:15 PM »
It's about technique. Learn technique and recipes fall to the wayside.

I just did a chili last night that was freeform.  Ended up using spaghetti sauce that was taking space up in the freezer instead of the regular tomato sauce and paste. Cleaned out some jars of this and that in the fridge door. The result was different but actually very tasty and still a chili.

6176
Extract/Partial Mash Brewing / Re: New to brewing and have some questions
« on: January 04, 2011, 03:44:23 PM »
Good job with the stick on thermometer. Already ahead of the curve. You should be ok.

6177
Extract/Partial Mash Brewing / Re: New to brewing and have some questions
« on: January 04, 2011, 01:41:17 PM »
Ambient temp or actual beer temp? If it is the ambient temp the beer could be fermenting much higher- closer to 80F. Some strains of yeast tolerate this range better than others. I've fermented wlp570 in the 90's without nasty off flavors, but I wouldn't do it again.  :D Usually for ales though, keeping the fermenting beer in the 60's is advisable. There's tricks/methods of achieving this.  ;)

BTW welcome to the obsession and the AHA forum!

6178
Extract/Partial Mash Brewing / Re: New to brewing and have some questions
« on: January 04, 2011, 12:57:01 PM »
Hey Everyone,

I'm new to homebrewing and actually started my first kit on sunday (1/2/10). The kit was true brew's belgian ale and I hope it comes out great. While I was reading the instructions it says to let ferment for a week and bottle for three weeks. I read a review online of the same kit and they said they let it ferment for a week and bottled for only 10 days. Would it be ok for me to do the same thing even though the instructions say three weeks? As you can tell I have no patience at all, and would love to try it as soon as possible.

Thanks

Based on the OG of 1.052 I'd say primary 7-10 days then bottle if gravity is reached and remains stable. Checking it after kreusen (foam) has dropped is a good time for a gravity reading.

You really need to pay attention to temps when you brew. This is a primary new brewer mistake along with racking too early by following a recipe's stated fermentation times- ie "secondary/bottle after 7 days..."

So what temperature is your brew fermenting at?

6179
Yeast and Fermentation / Re: Wort aeration needed?
« on: January 04, 2011, 12:44:15 PM »
I'm a splasher. And long questioned the need for extra efforts to aerate as long as a good healthy pitch is used. It does cross my brewer's mind every brew session though. Good thing this topic has been raised.

So thinking along... How about pitching a yeast-cake? To me that's over-pitching, but the need for aeration would be minimal. Or should the yeast be re-invigorated by using a portion of the cake to make a healthy starter?

6180
Kegging and Bottling / Re: Keggometers......
« on: January 04, 2011, 12:21:24 PM »
The 1/6 barrel or 53 12oz beers would be a cornie keg. I believe the "1/16" is a typo in the keg works model.

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