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Messages - jamminbrew

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586
Commercial Beer Reviews / Re: Old Rasputin
« on: November 13, 2011, 09:00:49 AM »
North Coast is one of my favorites. This is a well made stout (imho)  I also really like their Pranqster.  Two great beers from the same brewery... both are on my regular "buy list". But Old Rasputin was the first one I ever tried from them, and I liked it so much, I've tried every other beer of theirs.

587
Beer Recipes / Re: Grain flavors
« on: November 12, 2011, 12:49:40 PM »
I never taste my wort. I don't think it is a good representation of the finished product.


My previous wiseguy remark aside...

I think one of the more difficult aspects of learning how to evaluate the flavor profiles of beers is learning how to recognize the characteristics contributed by yeast.  Tasting the unfermented wort before, and the finished beer afterwards is very helpful in understanding that.
I like to taste my beers from start to finish, at all phases, to try and better understand how it all works.  I am slowly gaining an understanding, through trial and error, how small and simple changes affect my beers throughout the process.  True, it does taste much different at each of the steps, but understanding the changes will ultimately help me make a better beer.

588
The Pub / Re: This is Amazing
« on: November 08, 2011, 09:37:46 PM »
Huh! Cool. Thanks fer sharing

589
Ingredients / Re: Flaked Oats vs. Old Fashioned Oats
« on: November 04, 2011, 05:20:36 PM »
Yes, add them to the mash. Beware of stuck sparges, tho, I recommend using some rice hulls to ameliorate this problem. I use 1 to 1 1/2 lbs of oats in my stouts, and add 1/4 lb of rice hulls.  I usually used quick oats, or rolled oats, though flaked is good too. Just depends on whats available to me. They have all come out good.

590
The Pub / Re: Why hide behind a Alias?
« on: November 03, 2011, 06:16:28 PM »
So, maybe a dumb question, but if someone is going to act like an ass here, what's to stop them from using a real sounding, but fake name? I could easily put my name out as Mike Geisler, and no one would ever know the difference.  But like many of the posters on this thread, I have always used this handle, it is a part of who I am, not just a facade to hide behind.

591
The Pub / Re: Why hide behind a Alias?
« on: November 02, 2011, 02:29:22 PM »
I've always conducted myself as if my name were up there... But my handle is my persona, or alter-ego. It's part of who I am. And my pic is of me. If anyone ever wanted to know, just ask. But since we're putting it out there...  Ben Wilder

592
The Pub / Re: The McRib is back!!!
« on: November 01, 2011, 09:07:43 PM »
I have a problem with Mc D's anyway... too many screwed up orders, forgotten orders, and nasty food too EVER try going there again... ever.

593
Other Fermentables / Mead maturation question
« on: October 30, 2011, 07:33:09 AM »
I have a mead that's been maturing for about 4 months now, and as it's my first, I am wanting to sample some to know how it's coming along. My question is this: Can I open a bottle, pull a small sample out, and re-cork the bottle without adversely affecting the mead? Or will opening it stop the conditioning process and ultimately ruin the bottle? I can always drink the opened bottle, so it's not wasted...

594
The Pub / Re: animals being
« on: October 28, 2011, 06:34:39 AM »
Thanks for the laughs... Here's one for ya...   http://youtu.be/mYE4XSMTAmU

595
A slightly modified version of my golden strong ale... Been trying different variations of specialty malts, and hops. This will be the 5th iteration...

596
Unfortunately, many people like to throw money at their problems. It's easier than learning.

Nice thoughts mr lorden.  Impatience is a killer too, there are no shortcuts in homebrewing and one must spend a chunk of time reading and brewing.
+1   Patience is key... read everything you can, ask as many questions as you can think of.

597
The Pub / Re: Ever see something you just HAD to share?
« on: October 24, 2011, 05:13:17 PM »
Very cool!  8) Thanks for sharing!

598
Equipment and Software / Re: Temp control question...
« on: October 24, 2011, 06:07:47 AM »
If I buy a 2 stage, can I wire the freezer to cool, and a space heater to warm using the same control?

Yes.
I think you would be better off to buy two single stage controllers.
To my knowledge two stage controllers ate not intended to heat and cool at the same time.
Also you have only one temp probe.
I don't want to heat and cool at the same time, but if my temp rises above a certain point, the cooling kicks on, and if it falls below a certain point, the heat kicks on, but not at the same time. Thanks for the responses,

599
Equipment and Software / Temp control question...
« on: October 21, 2011, 07:59:12 PM »
I just bought a chest freezer to use for fermentation, and had a question on the temp control devices...  I was looking at Ranco and Love temp control units and had a question:  If I buy a 2 stage, can I wire the freezer to cool, and a space heater to warm using the same control? I mainly brew Belgian styles, and higher temps are important to me, so if it drops below a certain temp, the heater kicks on, and if it gets too warm, heater turns off, and freezer turns on. Is this right? or do I need two separate controls? Thanks in advance...

600
Yeast and Fermentation / Re: Dopplebock Fermentation
« on: October 18, 2011, 08:21:44 PM »
Airlock activity is no indicator of yeast activity.  The yeast can still be active. 
My big beers (I average 1.075-1.080) usually take 2-3 weeks to get down to final gravity. I get a flurry of activity for the first week, then it slows down, and takes a little while to finish. I wouldn't worry too much, but keep taking gravity readings.  I currently have a golden strong ale that started at 1.075, and after 17 days, is at 1.018, and still falling, albeit slowly. Did you use a yeast nutrient?

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