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Messages - snowtiger87

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16
General Homebrew Discussion / Re: How was the weekend?!
« on: April 28, 2014, 03:29:38 PM »
Cleaned and sanitized 5 kegs on Saturday and got the brewery ready for brewing. On Sunday I brewed 10 gallons of Oktoberfest (actually 5 will become Vienna Lager), cleaned out the lagering fridge and kegged my latest IIPA and Double Bastard clone.

I did get around to cleaning the lines in the kegerator or bottling 2 beers that need it (McChouffe clone and Belgian Double Bastard).  :(

17
Equipment and Software / Re: Single Tier Brew System
« on: April 25, 2014, 01:24:26 PM »
I am a convert from propane to electric. Here is my system: https://www.homebrewersassociation.org/forum/index.php?topic=18605.0

20 gallon vessels for 10 gallon batches.

If you have the space for it a dedicated room is great. My system is always set up and ready to go. NOt like brewing in the garage where I have to move the vehicles, clean the garage, get everything out and set up, then do it all in reverse after brewing.

As for the stand, I went with chrome wire shelving and am quite happy with that. Comes in a flat box and sets up in 10 minutes. However, after considering the costs It probably would have be caper just to buy a used stainless steele restaraunt prep table. They are on the restaraunt auctions around here all the time.

18
Ingredients / Re: Prickly Pear Saison?
« on: April 25, 2014, 01:14:29 PM »
Yes, I was thinking 2 lbs per gallon as well. Maybe have it ready for Valentine's Day.

19
Ingredients / Re: Prickly Pear Saison?
« on: April 24, 2014, 01:00:01 PM »
That has been my plan for a while now. I just have to get the prickly pears when they are in season. It requires a lot of them to get much flavor.

20
ESB for me. About time to get back to a "normal" style. :o 10 gallons, OG 1.058, 58 IBU's, SRM 10

21
General Homebrew Discussion / Re: What's in the Tun
« on: April 18, 2014, 09:35:45 PM »
ESB for me. About time to get back to a "normal" style. :o 10 gallons, OG 1.058, 58 IBU's, SRM 10

22
It can be done easily with the right equipment - namely, a champagne corker like this one:
[url]http://www.northernbrewer.com/shop/champagne-floor-corker.html[url/]

I have one but my LHBS rents theirs out for $10 a day.

Also, those bottles will take the Euro 29mm bottle caps but you need the larger bell for yor bottle capper, about $10.

23
Beer Recipes / Re: DFH Raison D'etre All Grain Recipe Wanted
« on: March 13, 2014, 11:40:06 AM »
I have a recipe at home. I will look it up tonight.

24
Pimp My System / Re: My basement electric brewery
« on: March 13, 2014, 11:38:38 AM »
I went with the pre-assembled controller.

25
Pimp My System / Re: My basement electric brewery
« on: March 12, 2014, 09:06:06 AM »
Thanks everyone. The system is really satisfying to brew on. No new adition to the house, just part of the finished basement. We have raised flooring in the basement so that made gettting the floor drain in easier. The rack behind the system is "Gridwall" I think? I have the same one behind the sink.

I don't cut or rivet SS so I made my hopper from particle board.

26
Pimp My System / My basement electric brewery
« on: March 11, 2014, 08:57:47 PM »
It took a long time but here it is:



Hot Liquor Tank



Mash Tun during recirculation



Mash Tun during sparge (with Morebeer sparge arm - not needed or necessary but very cool)



BOIL !



The Controller (it can launch missles when not brewing)



The Sink



The brewery "Guardian"



The Fermenters



Storage



The Brewery facing West



The Brewery facing East



The Grain Mill with the new hopper (outside on the patio)



Grain Hopper with 28 lbs of grain


27
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 28, 2014, 01:31:03 PM »
Mexican Lager (aka Nego Modelo) / Biere de Garde

Same mash and boil, 2 different beers. The Biere de Garde will get an addition of sugar to bump up the gravity a bit.

For 10 gallons:

Grain:
2 lbs Caramunich 60
3 lbs flaked maize
3 lbs Munich malt
11 lbs Vienna malt
+ 1 lb sugar (turbinado) for the Biere de Garde

Hops:
1oz Magnum (14% AA) for 75 minutes

Yeast:
WLP Mexican Lager for half, Saflager s-23 and Belle Saison for other hal f(ferment at 60 degrees)

28
General Homebrew Discussion / Re: Who got in?
« on: February 13, 2014, 03:40:32 PM »
I got 4 entries in Denver. my first choice. Hopefully the judging won't be on a duty weekend so I can judge too.

29
General Homebrew Discussion / Re: Stoopid Polar Vortex!
« on: January 25, 2014, 02:59:18 PM »
61 in Denver today but I don't care since I brew indoors on my e-brewery.  :)

30
Beer Recipes / Re: Samichlaus clone
« on: January 21, 2014, 12:13:05 PM »
I brewed the beer this past weekend. The gravity turned out great. It is fermenting away right now. I only needed 23 lbs of base malt due to my efficiency. The color was not as dark as I expected coming out of the mash and since I wasn't using the dark sugar I crushed 2 oz of Blackprinz malt and added it to the top of the grain bed before sparging. That did the trick.

I will be adding regular sugar to the fermenting beer in a few days.

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