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Messages - corkybstewart

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46
Hop Growing / Re: Requests to Hops Growers
« on: November 19, 2013, 09:13:32 PM »
I would ask them to design a wide variety of hops that do well in the New Mexico desert, assuming adequate drip irrigation.  Cascade does great, but I'd like to have some others.

47
Commercial Beer Reviews / Re: What Commercial Beers Do You Have Aging?
« on: November 19, 2013, 02:22:53 PM »
Some 2006 and 2012 Bigfoots(Bigfeet), Some Orvals from as far back as 2009, an Abyss from 2009(the worst beer I've ever forced myself to finish), some Goose Island sours from 2012 and who knows what else lost in my beer fridges.

48
Describe some of the time and travel requirements please.

49
General Homebrew Discussion / Re: whitty and clever minds wanted
« on: November 12, 2013, 02:56:22 PM »
The Brewburg Alewyfe

50
Yeast and Fermentation / Re: What is this!
« on: November 11, 2013, 10:55:50 AM »
If it is acetobacter just let it ride and bottle some amazingly delicious apple cider vinegar.  I actually have a batch of cider slowly converting to vinegar on purpose.

51
The Pub / Re: So I am out in the garage brewing today
« on: November 11, 2013, 08:33:00 AM »
I brewed a Honey Bee Brown ale that made it to the finals last year in the Bluebonnet comp in Texas.  I probably scooped 20 bees out of the kettle during the boil, and they were beginning to make me nervous.  We've had a few fatalities out here from Africanized bees and I really didn't want to have that fight in my garage.

52
Ingredients / Re: smoked malt
« on: November 05, 2013, 09:56:19 PM »
12% of my home smoked malt would give you a noticeable smoke taste, but barely in a porter.  12% imported rauchmalt probably won't be detectable depending on it's freshness.  It really all depends on whose malt you're using, how fresh it is, and just how much smoke flavor you want.  I use that yeast for stouts and porters all the time, smoke won't clash with it, and smoked porter is an excellent beer when done right.

53
The Pub / Re: Fall back Spring Ahead Poll
« on: November 04, 2013, 10:18:50 AM »
I don't see any way to vote, there are no buttons to select but I think the whole concept is idiotic.  Twice a year half of my employees either show up an hour late or an hour early, somebody has to work a 13 hour s*** while somebody else goes home after 11 hours.  It makes my payroll complicated, doesn't actually change the length of the day and really makes no sense.

54
General Homebrew Discussion / Re: Roeselare in Brown ale?
« on: November 02, 2013, 11:48:09 AM »
Strictly my opinion, but late addition hops and sours don't go well together.  Otherwise I think it's a great idea.  A friend brought a keg of under attenuated porter to a party last year and nobody drank it so I racked it back to a carboy and added bottle dregs from a wide variety of sours and brett beers.  It turned out delicious and only took a few months.

55
General Homebrew Discussion / Re: Huge honor!
« on: November 01, 2013, 09:56:10 PM »
Congrats, very well done.

56
Your wife(a nurse) understands why you stayed up til 3 AM bottling homebrew on the day of your double hernia surgery.

57
Kegging and Bottling / Re: Keg carbonation?/Beer gun?
« on: October 27, 2013, 08:35:19 AM »
For the beergun to work optimally the beer and the bottles need to be cold.  Once the beer is cold and carbonated the way you want it set your regulator to 3 or 4 psi and relieve the pressure on the keg.  Otherwise it will come out way too fast and you won't end up with any beer in the bottles. 
Here's another hint for the beergun.  Have a growler full of Starsan to put the beergun wand in when you are capping or getting another bottle.
The Beergun is a great product, but it can be temperamental until you get the hang of it.

58
Since I first replied I've brewed another 70 gallons(15 yesterday) so I'm up to around 150 for the year.  But then we drank 40 gallons at Oktoberfest so I haven't made any progress in building a winter stash.

59
Yeast and Fermentation / Re: Fermentation Temp Measurement
« on: October 24, 2013, 07:47:40 AM »
I use a thermowell in my conical and love it.  I will say that the stick on thermometer usually is about 4 degrees higher than what the digital readout on my temp controller says.  Maybe I'm wrong but I trust the digital more than the $2.00 stick-on.  The thermowell and temp controller are much more precise than me constantly having to read the thermometer and adjust ambient temp as fermentation activity peaks and then subsides.  Set it and forget it!!!
BTW I made my thermowell from the diptube of an old rusted out keg that someone gave me so it was essentially free.  I just folded the bottom end over a couple of times and beat it with a hammer so that it's completely watertight.

60
General Homebrew Discussion / Re: What Hops for Imperial Porter?
« on: October 23, 2013, 12:18:10 PM »
I like porters with Wye Challenger for bittering and Fuggles for late additions, but don't go overboard.  For my non-hoppy beers I'll go with a 60, 20, and flameout addition.

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