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6646
The Pub / Re: Martini's
« on: July 29, 2010, 09:57:35 AM »
When are you guys gonna start putting some hot peppers in there?

I believe the very first pic/post had one...



And those habanero stuffed olives are something else!

6647
Ingredients / Re: Cocoa Powder
« on: July 28, 2010, 11:49:41 PM »
My Brown tasted like a mocha coffee at one point and I didn't use any cocoa but I did once in an extract batch with pale and dark DME. Not a lot maybe a 1/4 cup of Hershey's in a 4 gal batch. It was nice beer. That keg went quickly.

I'm for at least trying chocolate again.

6648
General Homebrew Discussion / Re: Some Brewing Questions
« on: July 28, 2010, 11:38:47 PM »
I use a refractometer on brew-day and a hydrometer for specific gravity checks. The refractometer is in Brix but I think in specific gravity.

Conditioning at 32F is more like lagering. If you want to do this with ales it's OK but let the beer finish first. Say- 14+ days. That's good for most average strength ales. I use Whirlfloc tabs but yeast flocculation characteristics plays a large role.  A yeast strain with high-flocculation traits will aid you the most coupled with time and cold temps. A high flocc'ing yeast can clear a beer pretty quickly all on it's own.

For me, my beer never comes close to the 32F. More like 43F once in the kegerator. I'm not much concerned with clarity but more with taste and how drinkable the brew is.

These are all good questions. There's nothing like beer brewing and drinking to hone your knowledge.

6649
The Pub / Re: Martini's
« on: July 28, 2010, 10:20:08 PM »
Only thirty-five? Whew! I'm at 34... So I'm OK!


6650
General Homebrew Discussion / Re: Texas Microbreweries
« on: July 28, 2010, 03:12:34 PM »
I was just up in Midland. It also is a wasteland. There were some of the more popular breweries represented like New Belgium etc at the fancy HEB there but my local "ghetto-B" has a better selection. Typical 4/5 of the aisle was Bud, Miller and Coors.

That city is crazy conservative so I wasn't too surprised. Reminds me of why I dislike going there.   

6651
Well it was in April, so probably it isn't of the Head McCrackin variety. If it's started to autolyze then you'll know it.

I wouldn't even bother with the extra yeast. Siphoning will pull enough up.

6652
General Homebrew Discussion / Re: Longest Brewday? Latest Brewday?
« on: July 28, 2010, 11:36:38 AM »
I've staggered out of the brewery to pitch my yeast at 5am plenty of times. Recently the twelve hot hours sapped my spirit, and I didn't brew again until all my beer ran out lol.

Usually it's about 7 hours to do a single 12 gallon batch but I tend to mash longer and boil longer. I'd like to get it down to 5 which is achievable. Preparation and being ready to go helps. Spontaneous brewing can make for a long session.

Extract? Hour and a half to 2 hours.

6653
General Homebrew Discussion / Re: Texas Microbreweries
« on: July 28, 2010, 11:08:04 AM »
Alaska has the advantage of being cold and having long stretches of it.

Cold indeed! And having all that light to drink by in the Summer and the dark night to hole up in during the Winter.

Part of the problem IMO is that Texas is such a large state. Populated but really spread out once one leaves the major population centers- BTW we have three cities in the Nation's top ten. We should have more Breweries. Period. ;)

I might agree with the spread out and large part if the whole Alaskan beer scene did not exist. 

You are correct that Texas could use more breweries, but the market has to be there. 

Population of Alaska is about 700,000 http://quickfacts.census.gov/qfd/states/02000.html

Population of Texas is pushing upwards of 25 million http://quickfacts.census.gov/qfd/states/48000.html

Difficult to compare the two: my point was about how rural Texas actually is. The laws have been slow to change as well as public tastes and perception. But it is changing...

6654
All Things Food / Re: Pale Ale battered fish and chips
« on: July 28, 2010, 10:49:14 AM »
Planning on doing a beer-batter this weekend with shrimp. But I likes fish & chips too. It'll have to be a "Brown Ale" batter though...

Thanks for the pic. Making me hungry for this type of cuisine.

6655
General Homebrew Discussion / Re: Texas Microbreweries
« on: July 28, 2010, 10:25:25 AM »
Part of the problem IMO is that Texas is such a large state. Populated but really spread out once one leaves the major population centers- BTW we have three cities in the Nation's top ten. We should have more Breweries. Period. ;)

Another aspect to consider is that the laws differ from county to county and from city to city. We have "dry" counties and cities all over the place where you can't buy a beer. We're still pulling our way out from under some very conservative laws.

Real Ale Brewing has a decent and consistent presence in beer coolers at HEB and some decent offerings.

Brewers have the option to treat their water but quite frankly our water isn't that great except for darker beers, which I suspect is why Shiner is what it is. It's difficult for the Pale/Light Lager mass consumption folks to graduate to craft beer, which is usually darker and more strongly flavored.

6656
Kegging and Bottling / Re: Gushing bottles
« on: July 28, 2010, 10:05:53 AM »
Without tasting it hard to tell. You should weigh priming sugars not measure.

There's tricks to vent the bottles without opening them. Kinda a pain in the butt but it does work.

6657
Classifieds / Re: Source for a 4000ml Erlenmeyer Flask
« on: July 28, 2010, 09:58:27 AM »
That's a great idea! I have quite a few close by that can be checked!

6658
The Pub / Re: Martini's
« on: July 28, 2010, 09:39:07 AM »
Pizza looks great.  ;)

How was the Bacon-tini? It looks mighty tasty!

6659
Yeast and Fermentation / Re: No sign of fermentation in the secondary
« on: July 27, 2010, 11:35:46 PM »
 
I racked a batch of Scotch Ale to a secondary fermenter almost a week ago. Everything went according to plan during the brewing process (OG was on target) and primary fermentation seemed to move along nicely. I waited 6 days before racking to the secondary, which is the norm for me. However, my gravity reading after primary was only .01 less than the original. I figured the batch had a lot of fermenting left to do in the secondary so was very surprised to see no "action" in my airlock after 24 hours nor any since then. Did I do something wrong? Are my yeast dead? Should I just take regular gravity readings over the next week or so and see if I hit the right mark before bottling or do I need to take more proactive steps? Help/advice is VERY much appreciated.

Fermentation's pretty much finished after a few days anyway, for most ales. Now if it's about a high finishing gravity then that's a yeast issue as Mr Bonjour is getting at.

So what's your gravity reading's? And yeast strain?

I suspect a skewed after reading "primary fermentation seemed to move along nicely." 

6660
The Pub / Re: Howdy everybody!
« on: July 27, 2010, 11:20:28 PM »
Hey guys, my name's Rob and I just recently joined the AHA.  Your forum has a lot of great stuff on it.  I look forward to participating.  Cheers!

Hi Rob. Welcome to the Fo-rum.

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