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Messages - mcdanis

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Ingredients / Sanitizing pecans
« on: May 18, 2012, 12:16:54 PM »
I'm doing some experimenting with pecans at different stages in the brewing process.  Any advice on time/temp to roast pecans to ensure they are sanitized before adding to the secondary?

I'm experimenting with a Praline Brown this weekend.
That sounds excellent! Please report back.

Will do.  It will be my first time using pecans.  I'm hoping that brown sugar/pecans/a little vanilla/some flaked oats with a malty base will combine for something in the neighborhood of a praline flavor.  I'm starting light in all the flavors and hope to tweak from there in the future.

Pimp My System / Re: Backwoods Brewery
« on: May 17, 2012, 03:04:48 PM »
If you don't mind me asking, what are the dimensions?  I have planned a very similar design myself for use with keggles, but room to grow to half barrell batches in the future.  Looks like you have plenty of room with your keggles.  Looks great!

Unfortunately, they let the homebrew bill die last night.  Another year before they can try again to legalize homebrew in AL.

I'm experimenting with a Praline Brown this weekend. 

A couple of firsts for me this weekend:  My first barley wine and my first attempt at partigyle.  I'm making a Bitter out of the second runnings.

General Homebrew Discussion / Re: Burn(er)ing Question
« on: April 25, 2012, 03:02:36 PM »
I use the SQ14 from Bayou Classic and have been very pleased with it so far.  Got it for less than $50 about 8 months ago.  For me, it is a good compromise between power, noise, and fuel consumption.  It is sold at Amazon and also Home Depot.

One thing to keep in mind is the size.  Not all of them fit a keggle without a supplemental grate of some sort if that's what you use.  That's another reason I chose the SQ14.  It fits a keggle perfectly with no modifications.

Good luck!

No brewing, but kegging 10g of Pre-Prohibition Lager.

The Pub / Congrats Mississippi!
« on: April 09, 2012, 08:43:03 PM »
I haven't seen this on here yet.  SB 2878 signed into law by the Governor of MS.  Effective July 1st the ABW limit goes from 5% to 8%.  MS will enjoy the 4th of July this year!

Lived 14 years in MS - one of the reasons I started to brew my own (although that is still illegal there, but don't tell anybody!)

All Grain Brewing / Metal rod for measuring volume
« on: April 08, 2012, 01:01:03 PM »
Question for the forum:

I am a relatively new all grain brewer and to this point I have been "eyeballing" volumes in my keggle.  Naturally, this has given me mixed result so I want to create i measuring stick taht I can notch/mark at different volumes.  I found a metal rod in my basement that would be perfect for this if I cleaned it up.  It appears to be some sort of generic steel. 

The question is if this metal would have any noticable effect on the beer.  I know its probably not the ideal material, but since it would not contact the wort for very long, would I be OK? 


Making my first stab at a Kölsch and also doing a Belgian IPA.  It will be a long (but great!) Saturday...

10g batch of a Pre Prohibition Lager made with local blue corn grits.

Kegging and Bottling / Re: Advice needed: Lager Bottling
« on: January 20, 2012, 03:16:01 PM »
I hope that will be the case.  The bottles have been stored at 67-68 degrees.  I hope that the combo of removing most (hopefully not all) of the yeast and using DME is causing a longer time to carb up.  I may wait about three more weeks since that is when I'll probably place my next supply order.  If they are not showing good progress towards carbing I'll order some dry yeast to help things out. 

Kegging and Bottling / Re: Advice needed: Lager Bottling
« on: January 20, 2012, 02:06:43 PM »
Yes, I primed with DME.  I'm not close to my notes to get the amount, but I used the TastyBrew priming calculator.

Kegging and Bottling / Advice needed: Lager Bottling
« on: January 20, 2012, 01:13:17 PM »
I have a Bock that lagered in a secondary for a month.  It has been in the bottle for over three weeks and has zero carbonation.  The one I tried made some sound when I opened it, but that is probably just from temperature change.  No signs of carbonation at all.  I don't notice any sediment on the bottom of the bottles, either.  It tasted great, so I'd be really disappointed if it never carbed up.

So, shouldn't I see at least some carbonation at this point?  Should I give it a few more weeks or go ahead and use some dry yeast in each bottle and recap?

I have read on the forums that a month of lagering normally doesn't require repitching at bottling time, but maybe I lagered on the cool side.  I'll use this as a learning experience and next time I will save yeast from the primary and repitch that for bottling.  Meanwhile, I'd like to make the best out of this batch.

Thanks for your input!

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