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Messages - tcanova

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31
General Homebrew Discussion / Re: Converting you wife
« on: November 06, 2013, 11:14:51 AM »
It is easy to get my wife to mash out temps... ;)

My wife will try anything I make but typically likes Wit and the more malty beers.  I try and keep one style that she likes on tap at all times.  Makes my weekends in the garage brewing go smoother.  ;)

32
The Pub / Re: Any statisticians here?
« on: November 05, 2013, 11:39:01 AM »
Apparently no statisticians but lots of comedians.   :D

33
General Homebrew Discussion / Re: Chemistry of Beer
« on: November 01, 2013, 10:57:36 AM »
We should start a study group.

34
General Homebrew Discussion / Re: Chemistry of Beer
« on: October 31, 2013, 10:48:10 AM »
I signed up as well.  Looks interesting, is free and I don't have to worry about a grade.  My undergrad degree was pre-med so I had plenty of chemistry but that was over 25 years ago so I'm sure I'll be a bit rusty!

35
General Homebrew Discussion / Re: Chemistry of Beer
« on: October 31, 2013, 10:02:12 AM »
Looks cool and it is free.  Also some others on there that look interesting.  Thanks for the link.

36
The Pub / Re: Halloween beer
« on: October 31, 2013, 10:00:58 AM »
Mine is triple hopped, I use 3 frogs.  Ba dum pum

37
You make special trips home from work to check on the beer you put in the fermentor the day before and feel like a kid when you see the Krausen.

38
Kegging and Bottling / Re: Storing an empty keg
« on: October 24, 2013, 09:57:13 AM »

To be completely honest, though, sometimes they are "stored" just as they are when the keg kicks.  I tend to get lazy and will clean them when I need them or clean them in batches.

Ha, now I don't feel so bad!  I don't normally clean mine until I need to refill.  Once they kick I just let them sit till I need to refill and then clean.

39
Beer Travel / Re: New York beer report
« on: October 22, 2013, 06:42:03 PM »
Enjoyed reading of your escapades.  I doubt that I will get to New York anytime soon but, if I do I have a good starting point of where to go for beer. 

40
Beer Recipes / Re: Temperature for Conditioning
« on: October 21, 2013, 06:37:41 AM »
What is the recipe and what yeast strain are you using?  Seems to me conditioning at 52 after fermentation would be just for clarification.  So worst case, your beer wouldn't drop as bright, but without knowing the recipe and specifics that is just a guess.

41
All Grain Brewing / Re: mash pH changes over time
« on: October 17, 2013, 01:20:49 PM »
You can go to Kaiser's homepage and check it out.  Lots of info there.
http://braukaiser.com/wiki/index.php?title=Main_Page

42
Beer Recipes / Re: Clear the cupboard IPA
« on: October 15, 2013, 10:42:37 AM »
I guess I should have consulted with you guys before I made it, but it is already plugging away in the fermenters.  I guess I will know in a few weeks.

You can add sulfate later.  Even in the glass.

Sounds like an experiment to me.  It is fermenting in two separate vessels, could I add sulfate to one and not the other, say after primary fermentation?

43
Beer Recipes / Re: Clear the cupboard IPA
« on: October 15, 2013, 10:21:41 AM »
I guess I should have consulted with you guys before I made it, but it is already plugging away in the fermenters.  I guess I will know in a few weeks. 

44
Beer Recipes / Re: Clear the cupboard IPA
« on: October 15, 2013, 06:51:12 AM »
Dry hopping with last 2 oz of Mosaic and maybe more Amarillo but I doubt it. I would have to buy more and the point of this beer was to get rid of some ingredients. As far as CaCl, I was following Gordon Strongs water profile for his Avant Garde PA in his book.

45
Beer Recipes / Clear the cupboard IPA
« on: October 14, 2013, 08:58:45 PM »
I cleaned out my supply fridge the other day and found 4 oz. of Mosaic hops that I had forgotten so I decided to make an IPA. 
10 Gallon batch
14# 2 row
4# Munich
2# 60L crystal
2# cane sugar added to boil after break

2 oz. Amarillo FWH
2 oz. Magnum @60
1/2 oz. Amarillo @ 20, 15, 10 and 5
2 oz. Mosaic and 2 oz. Amarillo in whirlpool for 30 min.

Safale 05 for yeast

RO water treated with 2 teaspoons CaCl




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