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Messages - jamminbrew

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46
Equipment and Software / Re: good place to buy perlick faucets?
« on: January 08, 2014, 05:18:11 PM »

47
Ingredients / Re: Dry hopping temperature
« on: January 08, 2014, 05:13:44 PM »
At the brewery I used to work for, we would dry hop certain beers, (like ESB, Pale Ale, and occasionally IPA) in the brite tanks, at around 38-40*.  Always got a nice, clean flavor from them. I'm not sure if it diminishes the aroma, as I never had a control beer to compare it to.  At home, I dryhop at the same temp as I ferment, or even a few degrees higher, and have had great results there too. Might have to split a batch and dryhop at different temps to see if there is truly a difference...

48
General Homebrew Discussion / Re: Is -20 too cold to brew?
« on: January 06, 2014, 08:31:52 PM »
My brew schedule doesn't wait for the weather to be nice. Although, once, when the wind was blowing 50-60mph, and gusting higher, I did put it off for a day...

49
General Homebrew Discussion / Re: regular beer line up
« on: January 06, 2014, 08:25:14 PM »
I have been working on my DIPA, Belgian golden strong, and Stout. I've got the DIPA down, enough to have won 3 golds and have brewed it twice at a local brewery. (Tooting my own horn here...) The golden strong still eludes me, but it has gotten pretty good. My stout, on the other hand, hasn't been the same twice. Maybe I should quit using exotic crap in it?
I have also started my first lager, and am looking forward to figuring this one out, too.
But I love to brew a wide variety of beer, and haven't spent a ton of time focused on a few.

50
General Homebrew Discussion / Re: Just cuz
« on: January 06, 2014, 08:18:05 PM »
I lost it at "It's so bitter, you'll no longer be able to dream"

51
The Pub / Re: The importance of commas
« on: January 02, 2014, 10:22:32 PM »

52
The Pub / Re: New Year goals?
« on: December 31, 2013, 10:58:53 PM »
Learn to brew lagers.
Yup. Got my first lager, a doppelbock, bubbling away right now.  Gonna figure these bad boys out...

53
Questions about the forum? / Re: Links on AHA Page Broken
« on: December 26, 2013, 12:46:31 PM »
I keep getting this message when I click on forum topics...

An Error Has Occurred!
The topic or board you are looking for appears to be either missing or off limits to you.

 And my link to homebrewersassociation.com now sends me to the Brewer's Association web site, I've had to change to the .org link. But the .org link works just fine for me.

Modified to add: I have tried several links on the forum page, and am getting this message too:

Not Found
The requested URL was not found on this server.

54
Going Pro / Re: Commercial
« on: December 24, 2013, 10:09:26 PM »
Nice! Wish I could stop in and have one... (or three)

55
The Pub / Re: Best Christmas beer commercial ever...
« on: December 24, 2013, 06:30:28 PM »
FWIW, I've actually toured the brewery where this beer is made, in Reykjavik Iceland.

56
The Pub / Best Christmas beer commercial ever...
« on: December 24, 2013, 01:22:18 PM »
Think I might have posted this last year, but I'm posting it again anyways.  Merry Christmas, Happy Holidays, and joyous brewing all!

http://youtu.be/aGAOGkdsYBk

57
Yeast and Fermentation / Re: Yeast starter life span.
« on: December 16, 2013, 04:59:25 PM »
According to White/Zainashef in "Yeast", "Most starters... ...reach their maimum cell density within 12 to 18 hours. Low inoculation rates and low temperatures can both extend that time out to 36 hours or more, but the bulk of growth should always be complete within 24 hours." If you keep the yeast in the starter vessel for 8-12 hours after they reach terminal gravity, it helps them to build up their glycol reserves. Then cool it down in the fridge for 24 hours, decant the "beer" in the vessel, and pitch your yeast. You can keep it in the fridge for a week or two, but after that you should make a new starter, and wake them up again.
You can pitch the starter within 12-18 hours, but you can't decant the liquid. I think you'll be fine, just chill the yeast until you are ready to brew. I've made starters a week out, to no ill effects. Just chill them in the fridge after 36-48 hours, like Pinski said. If you've gone longer than 3 days, add a little more wort, let that finish, then chill.

58
All Grain Brewing / Re: how to darken my Saison
« on: December 15, 2013, 09:29:36 AM »
I like to add 1-2 oz of chocolate malt to certain of my beers to darken them up... No noticeable flavor contribution, works great.

59
General Homebrew Discussion / Re: First US Trappist Brewery!!!!
« on: December 14, 2013, 07:19:12 AM »
Anyone considering becoming a brother?
I don't know, I think my parents are too old... ::)



Next time I go to New York, might haveto make a little side trip to see this place!

60
General Homebrew Discussion / Re: Leave the Trub behind...or not?
« on: December 12, 2013, 05:21:37 PM »
https://itunes.apple.com/us/podcast/02-23-12-trub-experiment-results/id75092679?i=110794087&mt=2

I hope this is the link for the podcast... Anyways, you can search it on itunes, it's the podcast from 2/23/12, trub experiment results. Basic Brewing Radio.
Also, the 1/05/12 podcast has more info

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