Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - tonyp

Pages: 1 ... 3 4 [5] 6 7
Yeast and Fermentation / WLP090 San Diego Super Yeast
« on: June 27, 2011, 05:44:08 PM »
new strain from white labs

WLP090 San Diego Super Yeast

The Pub / Alpina Mobile Bongos Beer Bar
« on: June 03, 2011, 04:39:11 PM »
The mobile party center features an integrated kegerator, 8kg of ice storage, and customizable tops for adding everything from a gas-powered grill to extra serving areas.

Only $11,000! BTW my birthday is in july incase anyone needs gift ideas...

Alpina Mobile Bongos Beer Bar

The Pub / Public Domain Beer/Wine/Brewing Books
« on: June 03, 2011, 04:39:32 AM »
Awhile ago I found an archive of public domain brewing books but I can't seem to find the link. They were compiled from Google Books so I figured I would post the list of titles since i don't feel right hosting the entire archive (not really sure about the legal ramifications so I'd rather not take the chance). Hopefully this will make it easier for someone to search for specific titles.


Accum -    1820 - A Treatise on the Art of Making Wine from Native Fruits.pdf
Accum -    1821 - Ubhandlung uber die Kunft zu Brauen.pdf
Anon -       1760 - The Compleat Brewer or, the Art and Mystery of Brewing Explained.pdf
Anon -       1768 - Every Man His Own Brewer; or A Compendium of the English Brewery.pdf
Anon -       17-- - London Complete Art of Cookery; also The Complete Brewer Explaining the Art of Brewing Porter, Ale, Twopenny, and Table-beer.pdf
Anon -       1807 - Remarks and Experiments on Different Parts of the Process of Brewing; Particularly on the Continued Application of a Boiling Heat During the Operation of Mashing.pdf
Anon -       1826 - The Vintner's and Brewer's Guide--Manufacturing Wines, Malted Liquors, Cider, Perry, Vinegar, Spirits, etc.pdf
Anon -       1830 - The Wine Drinkers Manual.pdf
Anon -       1847 - Practical Information on the Best Method of Brewing from Sugar.pdf
Anon -       1847 - The Secrets of the Mash Tun; or, Causes of Failure in Producing Good Ale or Beer.pdf
Anon -       1848 - How to Brew with three-fourths Barley to One Fourth Malt.pdf
Anon -       1855 - Practisches Lehrbuch der Bayer'schen Bierbrauerei.pdf
Anon -       1865 - The Art and Mystery of Making British Wines, Cider, Perry Cordials and Liquors--Also, the Whole Art of Brewing.pdf
Appligny -    1783 - Instructions sur L'art de Faire la Biere.pdf
Barclay -    1865 - Handy-book for Licenced Victuallers, Brewers, Wine Retailers, etc..pdf
Beik -       1864 - Die Bierbrauerie.pdf
Black -    1835 - Practical Treatise on Brewing - 1st Ed.pdf
Black -    1849 - A Practical Treatise on Brewing - 4th Ed.pdf
Booth -    1834 - The Art of Brewing - 2nd ed.pdf
Braverstock-   1824 - Braverstock on Brewing.pdf
Bromwich -    1783 - The Experienced Beekeeper.pdf
Buchanan -    1861 - The Culture of the Grape and Wine Making - 7th ed.pdf
Busby -    1825 - A Treatise on the Culture of the Vine and the Art of Making Wine.pdf
Byrn -       1852 - The Complete Practical Brewer or, Plain Accurate , and Thorough Instructions in the Brewing of Ale, Beer, and Porter.pdf
Byrn -       1860 - The Complete Practical Brewer or, Plain Accurate , and Thorough Instructions in the Brewing of Ale, Beer, and Porter.pdf
Carnell -    1814 - A Treatise on Family Winemaking.pdf
Chadwick -    1835 - Practical Treatise on Brewing.pdf
Clarkson -    1853 - Instructions for Brewing Porter and Stout at an Expense of 4d and 5d per Gallon.pdf
Cobbett -    1826 - Cottage Economy Containing Information Relative to the Brewing of Beer, etc..pdf
Collingwood -    1792 - The Universal Cook and City and Country Housekeeper -- Including the Making and Management of Made Wines, Cordial Waters, and Malt Liquors.pdf
Combrune -    1758 - An Essay on Brewing with a View of Establishing the Principles of the Art.pdf
Combrune -    1802 - L'art de Brasser Traduit de L'anglais.pdf
Cooper -    1757 - The Complete Distiller.pdf
Coxe -       1817 - A View of the Management of Fruit Trees and the Management of Orchards and Cider.pdf
Davies -    1810 - The Inkeeper's and Butler's Guide , or, a Directory for Making and Managing British Wines - 13th ed.pdf
Denman -    1864 - The Vine and its Fruit.pdf
Digby -    1669 - The Closet of Sir Kenelm Digby Openend; Several Ways of Making Metheglin, Cider, Cherry-Wine, etc.txt
Dublin Society- 1733 - Instructions for Managing Bees.pdf
Dufour -    1826 - The American Vine-Dresser's Guide Being a Treatise on the Cultivation of the Vine and the Process of Wine Making.pdf
Feuchtwanger -    1858 - Fermented Liquors: A Treatise on Brewing, Distilling, and Rectifying.pdf
Ford -       1862 - A Practical Treatise on Malting and Brewing.pdf
Gray -       1823 - Observations on the Vinous Fermentation.pdf
Gray/Savage -    1866 - Ale in Prose and Verse.pdf
Gray -             Key to Gray's Brewer's Assistant.pdf
Grey -       1866 - A Runlet of Ale.pdf
Gumbinner -    1846 - Handbuch der Praktischen Bierbrauerei.pdf
Hall -       1818 - The Distiller.pdf
Ham -       1828 - The Manufacture of Cider and Perry - 2nd ed.pdf
Ham -       1829 - Theory and Practice of Brewing With Malted and Unmalted Corn.pdf
Haraszthy -    1862 - Grape Culture, Wines, and Wine-Making.pdf
Harper -    1860 - The Manufacture, Imitation, Adulteration, and Reduction of Foreign Wines, Brandies, Gins, Rums, Etc.pdf
Hitchcock -    1842 - The Cause and Prevention of Acidity in Malt Liquors.pdf
Hughes -    1796 - A Treatise on the Brewing of Beer.pdf
Husmann -    1866 - The Cultivation of the Native Grape and Manufacture of American WInes.pdf
Jonas -    1818 - The Distiller's Guide; Comprehending the Art of Distillation and Rectification.pdf
Kidd -       1808 - Remarks and Experiments on the Different Parts of Brewing.pdf
Knight -    1801 - The Manufacture of Cider and Perry.pdf
Lacour -    1853 - The Manufacture of Liquors, Wines, and Cordials without the Aid of Distillation.pdf
Levesque -    1836 - The Art of Brewing and Fermenting in the Summer -- and the Making of Malt.pdf
Loftus -    1856 - The Brewer: A Familiar Treatise on the Art of Brewing with Directions for the Selection of Malt and Hops--and the Making of Cider and Wine.pdf
Marchant -    1888 - In Praise of Ale.pdf
Maxwell -    1747 - The Practical Bee-Master.pdf
McMullen -    1852 - Handbook of Wines: Practical, Theoretical, and Historical.pdf
Mead -       1867 - An Elementary Treatise on American Grape Culture and Wine Making.pdf
Mener -    1839 - Die Bayerische Bierbrauerei.pdf
Monzert -    1866 - The Independent Liquorist; or, the Art and Manufacturing and Preparing.pdf
Monzert -    1889 - Practical Distiller.pdf
Morewood -    1824 - An Essay on the Inventions and Customs of Both Ancients and Moderns in the Use of Inebriating Liquors.pdf
Morrice -    1802 - A Treatise on Brewing Wherein is Exhibited the Whole Process of the Art and Mystery of Brewing.pdf
Mulder -    1861 - De La Biere - Sa Composition Chimique, Sa Fabrication.pdf
Nutt -       1834 - Practical Directions for the Management of Honeybees.pdf
Otto -       1865 - Die Beirbrauerei, die Branntweinbrennerei und die Liqueurfabrication.pdf
Oxford -    1835 - Oxford Night Caps, Being a Collection of Reciepts for Making Various Beverages Used in the University - 3rd ed.pdf
Palmer -    1824 - The Spirit, Wine Dealer, and Publicans Director.pdf
Phipps -    1825 - The Vintner's Guide.pdf
Reemelin -    1859 - The Vine-Dresser's Manual; an Illustrated Treatise on Vinyards and Wine-Making.pdf
Roberts -    1835 - British Winemaker and Domestic Brewer.pdf
Roberts -    1847 - The Scottish Ale-Brewer and Practical Maltster -- Including India Pale Ale.pdf
Shultz -    1850 - Theoretisch-Praktische Bierbrauerei Nach Ihrer Ersten Entwicklung Bis Zum Jetzigen Standpunkte.pdf
Shutzenberger - 1893 - On Fermentation.pdf
Smeed -    1845 - The Wine Merchant's Manual: A Treatise on the Fining.pdf
Strong -    1867 - Culture of the Grape.pdf
Strutt -    1825 - The Practical Apiarian.pdf
Terrington -    1869 - Cooling Cups and Dainty Drinks; a Collection of Recipes for Cups and Other Compounded Drinks.pdf
Thomas -    1862 - How to Mix Drinks, or the Bon Vivant's Companion.pdf
Thomson -    1849 - Brewing and Distillation.pdf
Tizard -    1850 - The Theory and Practice of Brewing (3rd ed).pdf
Tizard -    1857 - The Theory and Practice of Brewing (4th ed).pdf
Tovey -    1864 - British and Foreign Spirits.pdf
Tuck -       1822 - The Private Brewers Guide to the Art of Brewing Ale and Porter.pdf
Warder -    1713 - The True Amazons or, the Monarchy of Bees -- Also, how to make the English Wine or Mead.pdf
Watkins -    1773 - The Complete English Brewer or, the Art and Mystery of Brewing in All its Various Branches.pdf
Wigney -    1835 - A Theoretical and Practical Treatise on Malting and Brewing.pdf
Wigney -    1838 - An Elementary Dictionary (of the brewers trade).pdf

The Pub / Colonial Williamsburg
« on: June 03, 2011, 03:37:28 AM »
The Universal thread reminded me of a trip my wife and I took to Colonial Williamsburg years ago. We ate at Shield's Tavern and I remember we had a really nice ale with dinner. The waiter presented it as an original recipe from the 1700's. It was fantastic, and was one of the reasons i started getting into brewing in the first place.

I don't remember the name of it but looking at the current menu I think it was Old Stitch. If anyone has the chance to visit I highly recommend it for not just for the beer but for the history.


The Pub / Clink! Clink! Another drink!
« on: June 01, 2011, 03:40:58 AM »

The Pub / White Labs Yeast Label Redesign
« on: May 20, 2011, 04:28:33 AM »
Inspired by Drew's post about the Stone label reinterpretation, I had an idea to do the same for White Labs. I only spent about 15 minutes on it, but I kind of like it. The stark contrast would make the label easily readable and recognizable from a distance in comparison to the current one and I was thinking that maybe the background could be color-coded depending on yeast type (ale, lager, wine, etc).

I didn't take the time to do the rear side of the label but I figured that would have a lot more detailed info and history text, bar codes, etc.

For some reason this forum doesn't like full size images and arbitrarily scales them so it looks really crappy here so I've included a link to the original size:

White Labs Label Redesign

Maybe I'll send it to Chris!


The Pub / Formula 1
« on: May 19, 2011, 06:22:26 PM »
Any F1 fans here?

I was a big fan when I was kid, and have gotten back into it over the past few years. This year has been the most exciting that I can remember with the new tire compounds, KERS and DRS.

Its such a shame the coverage in the US is such complete s***. But thanks to the internet, watching the BBC's F1 coverage makes me so jealous of people living in Europe, its absolutely the best sports coverage in the world. Martin Brundle, David Coulthard, the hilarious Eddie Jordan, Jake Humphrey, Crofty, Anthony Davidson, the list of excellent personalities seems to go on forever.

Everything about the BBC's show is great, and the banter and jabbing that goes on between the announcers is hilarious. Its so enjoyable that I watch everything from friday practice to the race on sunday.

I mostly cheer for Ferrari (Massa/Alonso), Team Lotus, McLaren and any team that Rubens Barrichello is a part of (he did beat the Stig afterall).

 I know there aren't alot of F1 fans in the US but I love it. Anyone else?


I thought this might be of interest:

The talking points are up and the action alert has been made.

The Garden State Craft Brewers Guild is asking New Jersey beer enthusiasts to reach out to their representatives in Trenton to support Senate bill 2870 and Assembly bill A3969.

The companion legislation would bring the rules under which the state's craft breweries operate more in line with marketplace conditions in the mid-Atlantic region and elsewhere nationally.

But back to the commercial brewing legislation.

Here's what the guild says is the aim of S2870 and A3969, which were referred to law and public safety committees in their respective chambers:

Remove the arbitrary cap (2 brew pubs) on the amount of brewpubs a company can open in the state. (Taking away this cap means brewpub businesses wishing to expand and create jobs in the state could without any unnecessary restrictions.)

Allow small breweries to sell beer directly to consumers from their brewery locations. (New Jersey wineries already have this privilege. Additionally, this element mirrors A3520, which was introduced back in November.)

Allow small brewers to sell their product at 10 locations across the state directly to consumers. (New Jersey wineries have this privilege already, bringing their product directly to consumers without any harmful impact on other wine or alcohol interests. Think BYOB restaurants with this one.)

Allow small breweries and brewpubs to offer samples to consumers both at their brewery or offsite at such things as charity events and festivals.

Allow brewpubs to sell their beer at other bars and restaurants that they own but do not brew beer onsite, yet have a retail consumption license.

Allow brewpubs to sell their beer off-premise in the same manner as small breweries through the wholesale distribution chain. (This would allow consumers to buy their favorite brewpub beer at other locations in the state.)

Increase the amount of craft beer both New Jersey’s small breweries and brewpubs could produce annually.

The current regulations were enacted in the early 1990s, a time when craft brewing in New Jersey seemed faddish, more likely to remain a niche interest and not grow into a part of the state's manufacturing base.

I only copied the most interesting bits, the entire article can be found here:

The Pub / Brewery Logo Design
« on: May 17, 2011, 11:29:49 PM »
I'm a graphic designer and in my spare time I like to experiment with different projects either to hone my skills or learn new ones. Since I got back into brewing I've been obsessed with beer logos and labels so I decided to create a one for a fake company.

I heard the word Flintlocke somewhere and it stuck so I decided to run with it.

Lemme know what you think!


The Pub / I'm a dad again!
« on: May 10, 2011, 06:25:34 PM »
My wife ordered 14 baby chicks (assorted styles and colors!) and they arrived today, they are so adorable! In the laundry room we converted one of the big utility sinks into a holding area equipped with feeders, water dispenser and heat lamp. I also bought an extra thermometer when i was building my fermentation tote, which works great! It'll be awhile before they are big enough to lay eggs, I think my wife said about a year, but boy it'll be nice to have fresh organic eggs again.

We live on 4 acres and have an old broken down chicken coop (foxes killed all of our chickens a few years ago) and a fenced in area so my wife also ordered a new 3x5 coop for their new home which should be here in a month or so.

The orange glow is from the heat lamp:


Equipment and Software / New Mash Tun
« on: May 06, 2011, 07:40:02 PM »
Brought some homebrew over to a buddy's house last week and started talking about going all-grain. I mentioned that I was going to purchase a coleman cooler for the mash tun conversion and he says "I think i have an extra, you can have it!". I know it isn't blue, but it was free!

So since I saved about $40 not buying the cooler, I decided that instead of going the DiY route I bought a SS Ball Valve Kit from Northern Brewer. Can't wait to give it a go!

I took some picts:

GUERNEVILLE, Calif. - Inside a stainless-steel tank at a brew pub here overlooking the redwood-rimmed Russian River, a 45-million-year-old yeast proves its mettle.

Prehistoric yeast takes beer drinkers back in time

Cool article

Yeast and Fermentation / WLP080 Cream Ale Yeast Blend
« on: April 16, 2011, 08:55:32 PM »
WLP080 Cream Ale Yeast Blend
This is a blend of ale and lager yeast strains.  The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
Attenuation: 75-80%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70°F
Alcohol Tolerance: Medium High

Anyone have any experience with this yeast? I was thinking of brewing up a cream ale and saw this listed and might try it instead of WLP001


A few weeks ago I bought a Bayou Classic KAB6 and used it for my first outdoor brew session. Having never used it before I adjusted the flame to what I thought was a good mix between flame height and jet-engine sound but I'm interested in hearing how others set their flame height/power, because I don't think mine was set correctly.

There were a ton of variables that day, one of which was intermittent wind gusts. Several times during both the run-up to the boil and during the boil that the flame would get knocked around and was even blown out once. I was steeping specialty grains and found it difficult to hold temp without having to constantly adjust the gas valve and/or the air-intake. I also noticed that the temp was varying a little too much during the boil and while it kept rolling, there were a few times where the temp dropped and the boil was reduced to a simmer before coming back up to temp.

After the whole session was complete, I did notice that there wasn't a lot of boil-off like there should've been, obviously. I started with 6 gal, added 6lb of extract and ended up with over 5.5 gal of wort after cooling. I put all 5.5 gal into the fermenter and pitched.

The fermentation went perfectly and after 3 days of the same FG I bottled as I normally do. The beer is ok but its definitely thin/watery and a little sweet for my tastes (both my wife and 2 other people really like it, go figure). I'm chalking this up to the inconsistent boil and the extra wort volume. Please correct me if I'm wrong about that.

After bottling, but before it was finished carbonating, we found out that our water treatment system was failing and needed to be serviced. We have well water (which i haven't had a water report done yet), a neutralizer and a salt tank. The neutralizer hadn't been serviced in a long time (long story...) and we ran the tank out of salt, both big problems. Needless to say the Ph was waaaaay off and actually caused our pipes to spring leaks 3 times over the last year or so. Obviously this Ph is also affecting the beer that we brewed with the untreated water, but I'm not exactly sure how.

Our water system is now fully repaired and serviced and I can definitely tell a difference in the taste, and now our soap makes suds. yay!

I plan on brewing this beer again (a northern english brown) now that the water is so much better and I also want to make sure that I'm setting up my burner correctly so that I get a full consistent boil throughout the session. As a test, I put the burner in an area outside that was protected by the wind on 3 sides and brought 6 gal of water to a boil. It took roughly 35-40 minutes to hit 100C (212F) and I let it boil for 60 minutes. After it cooled (i just left it sit outside with the lid on for a few hours to cool) I poured it into a fermentation bucket and it measured a tad under 4 gal (less than a finger thickness under the 4 gal mark).

To setup the burner I lit the flame and turned the gas valve until the flames leapt off the nozzle holes, then dialed it back slowly so the flames were actually resting on the nozzle holes. Then I adjusted the air-intake until the flame was a bright blue color with no orange/red at all. Is this a correct setting or do you guys go full balls to the wall with the flames shooting out of the sides of the kettle?

Sorry for the book-length post but i wanted everyone to have as much data as possible to come to a conclusion. I know there are a ton of variables and you should only change one at a time but I think so many of them were wrong that I need to try to get a new base-line.

Thanks for any info/tips you can give.


Equipment and Software / The WilliamsWarn Personal Brewery
« on: April 13, 2011, 03:20:06 AM »
Beautiful design, lots of picts and info here:

The WilliamsWarn Personal Brewery

Pages: 1 ... 3 4 [5] 6 7