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Messages - corkybstewart

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1291
Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: January 05, 2010, 12:54:23 PM »
one thing I forgot to mention, at ~$13 per 12 pack, versus $9-10 for a sixer of anything else, including Prima, its priced right!
Damn, I paid 9$ for my sixer so it can't really be a session type everyday beer.  I'll look around and see if it comes in 12 packs.

1292
Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: January 05, 2010, 11:08:52 AM »
I bought a sixer last week and loved it.  I caught myself trying to drink all 6 that afternoon.  It really is a great beer, too bad it's a seasonal.  I wish they brewed it year round.

1293
How do you know how much sparge water you will need?
I have The Home Brewers Companion
and it says "...... generaly sparge water will equal about 3/4
to just over the total volume of water necessary for the mash process.
I don't understand this?
And I know you're supposed to stop when the gravity gets below
1.008 but how the hell can you check this without a refractometer?
Stop sparging take a sample of wort cool it down and use a hydrometer?
That seems like a real pain , I've just been sparging till I get my boil volume
but sometimes I think I might be going to far.
Luckily it really isn't rocket science.  Before my son gave me my refractometer I sparged until my ketle dad around 12.5 gallons for normal beer 13.5 for beers with a 2 hour boil.  People have been brewing beer without thermoeters, refractometers etc for thousands of years.  Modern tools do help us be consistent and MAY help optimize our brewing sessions but honestly great beer can be brewed without all the bells and whistles.(but I still love my toys-people see my beer room and it reminds them of a 40's movie of some mad scientist).


1294
All Things Food / Re: Post your chili recipes
« on: January 04, 2010, 10:09:39 PM »
No offense to anybody but good, well made chile shouldn't need a thickening agent.  Rehydrate dried chiles, scrape the pulp and the chile will be plenty thick without having to make gravy.

1295
General Homebrew Discussion / Re: aspirations
« on: January 04, 2010, 11:22:26 AM »
My goal is to open a brewpub in my wife's area in France.  She has a brother who is a chef and caterer, he just retired from his "day" job and is looking for something to do.  Since he has the business already set up it would be a lot easier for me to just have to deal with the brewing part.  My BIL the farmer could plant 20 acres of hops for me, he already grows 2-row barley and wheat. But how realistic is this, I have no idea. 

1296
I generally have drained the tun by the end. I always make up more sparge water than I need, but often have gauged the volume so it ends up essentially dry so I have less to carry to the compost bin.

Same here.  Once in a while I'll come up a little short on volume but my refractometer tells me if I still have sugars in the runoff or if I can just top off with water.  But if I need to I still have sparge water hot because I fill my converted keg HLT all the way so I have hot cleaning water.

1297
Yeast and Fermentation / Re: temp control
« on: January 02, 2010, 11:13:53 AM »
You can do something as simple as putting the carboy/bucket in a tub of water and add frozen water bottles as needed to regulate temp.  A stick on thermometer helps you know what the fermentation temp is, but on plastic it can be off a couple of degrees.

1298
10 gallons of Happy Wife Pale Ale to finish out a trilogy on a Nottingham yeast cake.  And I'll be brewing with my daughter's boyfriend, he's done a few extract batches and wants to go all grain.
Simple recipe
10 gallons, all grain
20 pounds 2-row pale, toast 2 pounds at 350F for 15 minutes
2 pounds Carapils or wheat
Mash at 152
2 oz Mt. Hood  60 minutes
2 oz E. Kent Goldings, 1 oz hallertau for 20 minutes

Scratched this idea, now it's a porter.  5 gallons gets coffee, 5 gallons gets vanilla beans.

1299
Commercial Beer Reviews / Re: Young's Double Chocolate Stout
« on: December 30, 2009, 01:56:46 PM »
I love that stuff too.  I was skeptical so I only bought 4 cans, next time I'm in Midland TX I'll buy a bunch of it.

1300
Commercial Beer Reviews / Re: What's your favorite funky beer?
« on: December 30, 2009, 01:53:53 PM »
Jolly Pumpkin does some awesome stuff.  I especially like the Bam Biere, which is obviously made in the style of Orval.

Gueuzes/Lambics from Cantillon are always good.  I prefer Rodenbach Grand Cru to the Duchesse for Flanders Reds.
I did a Bam Wheat clone 2 years ago since it was my favorite of of the Bam series.  I brewed 6 gallons for some reason, lucky for me because my carboy of ready to drink Bam Hefe broke and all I was left with was the gallon jug I had saved.
As for funky beers it still has to be Orval. As for sour I love Rodenbach Grand Cru and the Duchesse, Drie Fontein, and just about any others.  Cantillon Lou Pepe 2003 Kriek is calling for me from the beer fridge as we speak.

1301
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 29, 2009, 02:12:46 PM »
Well I finally made the Wee Heavy yesterday. Overall it turned out to be a great brewday. I made a 3.5L starter using one tube of WLP028. I decanted most of the wort and pitched the slurry at 54F.

This was for a 5.5 gallon batch with an OG=1.082. I took 1 gallon of the first runnings and boiled it down to a pint then added it back into the kettle. I boiled for two hours and chilled to 54F. It's fermenting in my cellar @ 60F. This one should be ready for the NHC.

The airlock was bubbling early this am.  8)
That sounds great.  What was your hop bill on this?  My wee heavy is the first beer I've ever even considered entering into a competition, and I'm glad I brewed 10 gallons, the first 5 is almost gone.

1302
2 stand out but for very different reasons.
My wee heavy required a new process.  I boiled to gallons of first runnings down to less than a quart of goo.  It fermented from 1.098 to 1.036 and stopped, but after 2 months in the keg it is magnificent, no sweetness but incredibly malty.
The other was my Oktoberfest Hefewiezen.  I waited until 2 weeks before the party so that it would be fresh and then realized I had no yeast for it.  My kids and I drank 5 or 6 different brands of hefeweizen from the grocery store and poured the dregs into a starter.2 days later the starter was ready, I brewed the hefe and we drank 10 gallons of it at Oktoberfest.  Everybody there said it was their favorite of the 3 beers I brewed for the party.

1303
All Grain Brewing / Re: No Pants Brewing
« on: December 28, 2009, 03:48:58 PM »
i usually plan upfront, but invariably, i change stuff at the zero hour.
I work all my recipes out on Promash before I brew, but once I start brewing there are always substitutions, mostly with hops.  That's why I keep the recipe I planned and a logbook with the recipe I actually brewed. 

1304
Equipment and Software / Re: Mash Paddle
« on: December 28, 2009, 12:37:23 PM »
Is maple the best wood for a mash paddle?

1305
All Things Food / Re: Coffee roasting
« on: December 25, 2009, 07:57:44 AM »
I had a Zach and Dani's roaster for the first 3 or 4 years I roasted, then "upgraded" to the IRoast 2.  I've used up 2 of them, they seem designed to last 13 months, now I'm back to a pair of popcorn poppers.  It's slow but works well and is cheap.
We like Central American and Indonesian beans most of the time, but I did find some Venezuelan beans that were phenomenal.  I think the company is Angel Falls Coffee  or something similar.

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