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Messages - tonyp

Pages: 1 ... 42 43 [44]
646
The Pub / Re: A new lease on life....
« on: February 02, 2011, 11:16:15 AM »
I'm a pro graphic designer so I *need* this equipment, I swear! :D

2006 Mac Pro
Dual Dual-core 2.66ghz
16GB ram
Four 2TB internal hitachi
Four 500GB externals
30" Cinema Display LCD

Except for the 2TB drives all of this was purchased the day it came out in August '06.

Also have a 250gb drive with win7 installed for testing and playing games

We have 4 more macs in the house imac/mini/laptops and an array of ipods and iphones...

I don't know what's worse my current computer obsession or my new beer obsession!

Tony

647
The Pub / Re: What "Non Traditional" Instrument do you play?
« on: February 02, 2011, 10:38:14 AM »
Want to some cool non-traditional instruments used in interesting applications?  Go see Steve Howe in concert.  Besides being a phenomenal guitar player, he has a collector's heart and is always using beautiful, interesting old instruments.  The man even has a book out!

http://www.amazon.com/Steve-Howe-Guitar-Collection/dp/0879302909

Steve Howe rocks, I had the pleasure of seeing Asia open for Yes at Six Flags Great Adventure on my birthday in July 2010 and it was one of the most memorable events I've ever witnessed until the lightning and rain started :(  When I was about 8yrs old my best friend's older brother used to play Yes and all of the 60's/70's stuff for us and we got hooked, been a Yes freak every since.

Recently I saw that Jon Anderson was playing this neat little guitar in a video of one of his new songs, its called a Strum Stick, check it out:

Jon Anderson - Under Heaven's Door


648
Homebrew Clubs / Homebrew Club at the Jersey Shore?
« on: February 02, 2011, 09:57:15 AM »
The only reference to a Homebrew Club here has a non-working phone number and the address looks to be someone's house. Anyone have any other info for the Toms River/Seaside/Lakewood/Bricktown area?

649
After a 12yr hiatus, My Wife and I brewed a batch of Irish Red Ale (extract) that came with my brand new equipment setup! Can't wait to start using specialty grains and creating my own recipes. Cheers!

Tony

650
Equipment and Software / Re: Complete Home Brewery Kit
« on: February 01, 2011, 11:30:38 AM »
We're glad your back to brewing.  Doesn't it feel good to have your own stuff?

Thanks! It sure does, I haven't been this excited about a hobby in quite some time!

You and your wife will enjoy growing hops and other brewing herbs.  It's very rewarding to use your own grown.  If you want take a look at images of my hop trellis and hops growth on my website http://web.me.com/sespach/KettleandCask/Photo_Albums/Photo_Albums.html .  It was in Zymurgy's Gadget Issue last month.

Best of luck!

Nice picts! Thanks for sharing, my wife is already jealous!

We live on 4 acres and she has a huge herb/vegetable garden (totally organic) and she can't wait to start planting.

Is it just me or is the homebrew community only filled with the nicest most helpful people you've ever met? I don't think I've met a single person who wasn't gracious and kind and willing to share. Thanks to all of you for being so great, its most appreciated.

Thanks!
Tony

651
Equipment and Software / Re: Complete Home Brewery Kit
« on: January 31, 2011, 08:48:07 PM »
Oscar that looks like a nice scale, thanks for the recommendation.

Just out of curiosity what are all of you using to store grains/hops? I'd rather not use anything made of plastic and have been looking around for glass containers.

Thanks!
Tony

652
Equipment and Software / Re: Complete Home Brewery Kit
« on: January 31, 2011, 01:43:32 PM »
Thanks guys!

I actually have some experience with home brewing, about 12 yrs ago I used to brew at a friend's house every other month or so but never owned the equipment to do it at home. My wife bought me a Mr. Beer kit as a gag gift a few years ago and after finally breaking it out and trying it a few times I got the bug again, and here we are...

I do realize you don't need to check temp on the boiling wort :) but I was testing out the thermometer when I found it wasn't reaching the water. I plan on moving directly to extract with specialty grains for my next brew so it would be nice to have one that reaches down into the water during steeping. I also need to pickup a scale, any recommendations?

I live at the Jersey Shore (Toms River/Seaside) and I think the nearest LHBS is in Freehold, I plan on making a trip over there pretty soon. I used to live in Princeton and miss the Princeton Homebrew shop, Joe is a great guy!

Also, my wife is an expert gardener and she's already talking about growing hops and grains come springtime! Looks like we both got bitten by the bug!

Cheers!
Tony


653
Equipment and Software / Complete Home Brewery Kit
« on: January 31, 2011, 10:30:05 AM »
I recently purchased this Complete Home Brewery Kit from William's Brewing after researching tons of starter kits for about 3 weeks. It is awesome! The brew pot is HUGE and the quality is excellent. Everything in the kit seems top notch except for the dial thermometer, when clipped to the side it isn't long enough to reach the water even when boiling 4ga (its an 8ga pot) so you have to reach down into the kettle to get a reading which is quite uncomfortable at a rolling boil.

The only extras I had to order was a 6ga glass carboy, the carboy drainer and a jet bottle washer (which is amazingly easy to use). So far it was money well spent and the people at William's were extremely nice and helpful on the phone, overall a great experience and I highly recommend using them. Oh and they threw in any adapters i needed for the faucet! Nice touch!

Just brewed up my first test batch of Irish Red Ale last night (just an extract kit) and can't wait to get deeper into the madness! My Wife and I had a blast and she seems just as excited as I am to start creating our own recipes.

Hope this helps someone else just starting out.
Thanks!
TonyP

654
Beer Recipes / Re: Watneys Cream Stout Clone
« on: January 30, 2011, 07:03:34 PM »
I responded to this in another thread but its probably better here, here's a repost:

I remember this too, really enjoyable. A buddy of mine really likes making clone brews and gave me this recipe when I asked about it, not sure where its from but it sounds delicious. I think i might try it soon:


Watney's Cream Stout
Watney Truman Ltd., London, England   

This opaque black stout has a creamy, dark tan head with a sweet, roasted, malt and coffee aroma. The smooth flavor is a bittersweet combination of coffee and roasted grains followed by a dry toffee aftertaste. It has a creamy mouthfeel and moderate carbonation.
   
Yield: 5 gallons (18.9 L)   
Final gravity: 1.014-1.015   
SRM 98   
Original gravity: 1.047-1.048   
IBU 21   
4.2% alcohol by volume   

Crush and steep in 1 gallon (3.8 L) 150°L (65.5°C) water for 20 minutes:   
     
12 oz. (.34 kg) 55°L British crystal malt
12 oz. (.34 kg) British chocolate malt
4 oz. (113 g) flaked barley
4 oz. (113 g) roasted barley   

Alternate Methods   
Mini-mash Method: Mash 1.5 lb. (.68 kg) British 2-row pale malt and the specialty grains at 150°F (65.5°C) for 90 minutes. Then follow the extract recipe omitting 2 lb. (.9 kg) DME at the beginning of the boil.   

All-grain Method: Mash 6.25 lb. (2.8 kg) British 2-row pale malt, 1 lb. (.45 kg) dextrin malt and the specialty grains at 150°F (65.5°C) for 90 minutes. Add 4.5 HBU (25% less than the extract recipe) of bittering hops for 90 minutes of the boil. Add the Irish moss for the last 15 minutes of the boil.   

Strain the grain water into your brew pot. Sparge the grains with ½ gallon (1.9 L) water at 150°F (65.5°C). Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil, remove the pot from the stove, and add:   
     
5 lb. (2.3 kg) M&F light DME
2/3 lb. (.3 kg) Malto-dextrin
1.5 oz. (42 g) Fuggles @ 4% AA (6 HBU) (bittering hop)   
Add water until total volume in the brew pot is 2.5 gallons (9 L). Boil for 45 minutes then add:   
     
1 tsp. (5 ml) Irish moss   
Boil for 15 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons (18.9 L). When the wort temperature is under 80°F (26.6°C), pitch your yeast.   
     
1st choice: Wyeast's 1028 London ale yeast
(Frement at 68-72°F [20-22°C])
2nd choice: Wyeast's 1098 British ale yeast
(Ferment at 68-72°F [20-22°C])   
Ferment in the primary fermenter 4-5 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete with:   
     
1¼ cup (300 ml) M&F wheat DME   
Serve in a pint glass at 55°F (13°C).   

655
General Homebrew Discussion / Re: Watneys Cream Stout Clone
« on: January 30, 2011, 09:37:16 AM »
I remember this too, really enjoyable. A buddy of mine really likes making clone brews and gave me this recipe when I asked about it, not sure where its from but it sounds delicious. I think i might try it soon:


Watney's Cream Stout
Watney Truman Ltd., London, England   

This opaque black stout has a creamy, dark tan head with a sweet, roasted, malt and coffee aroma. The smooth flavor is a bittersweet combination of coffee and roasted grains followed by a dry toffee aftertaste. It has a creamy mouthfeel and moderate carbonation.
   
Yield: 5 gallons (18.9 L)   
Final gravity: 1.014-1.015   
SRM 98   
Original gravity: 1.047-1.048   
IBU 21   
4.2% alcohol by volume   

Crush and steep in 1 gallon (3.8 L) 150°L (65.5°C) water for 20 minutes:   
      
12 oz. (.34 kg) 55°L British crystal malt
12 oz. (.34 kg) British chocolate malt
4 oz. (113 g) flaked barley
4 oz. (113 g) roasted barley   

Alternate Methods   
Mini-mash Method: Mash 1.5 lb. (.68 kg) British 2-row pale malt and the specialty grains at 150°F (65.5°C) for 90 minutes. Then follow the extract recipe omitting 2 lb. (.9 kg) DME at the beginning of the boil.   

All-grain Method: Mash 6.25 lb. (2.8 kg) British 2-row pale malt, 1 lb. (.45 kg) dextrin malt and the specialty grains at 150°F (65.5°C) for 90 minutes. Add 4.5 HBU (25% less than the extract recipe) of bittering hops for 90 minutes of the boil. Add the Irish moss for the last 15 minutes of the boil.   

Strain the grain water into your brew pot. Sparge the grains with ½ gallon (1.9 L) water at 150°F (65.5°C). Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil, remove the pot from the stove, and add:   
      
5 lb. (2.3 kg) M&F light DME
2/3 lb. (.3 kg) Malto-dextrin
1.5 oz. (42 g) Fuggles @ 4% AA (6 HBU) (bittering hop)   
Add water until total volume in the brew pot is 2.5 gallons (9 L). Boil for 45 minutes then add:   
      
1 tsp. (5 ml) Irish moss   
Boil for 15 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons (18.9 L). When the wort temperature is under 80°F (26.6°C), pitch your yeast.   
      
1st choice: Wyeast's 1028 London ale yeast
(Frement at 68-72°F [20-22°C])
2nd choice: Wyeast's 1098 British ale yeast
(Ferment at 68-72°F [20-22°C])   
Ferment in the primary fermenter 4-5 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete with:   
      
1¼ cup (300 ml) M&F wheat DME   
Serve in a pint glass at 55°F (13°C).   

656
Commercial Beer Reviews / River Horse review
« on: January 20, 2011, 09:30:05 AM »
My wife and I recently had the opportunity to sample several River Horse brews at a sampling night at a local cafe. I took notes and blogged about it, Cheers!

River Horse Night at Hemingway's

TonyP

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