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.

Messages - corkybstewart

Pages: 1 ... 3 4 [5] 6 7 ... 90
Kegging and Bottling / Re: What size CO2 tank is appropriate?
« on: February 19, 2014, 04:13:47 PM »
I run a 50 pound tank for my primary kegerator, and a 20 on my lagering/carbonating fridge.  Go big or go home.  It costs $12 to fill the 20#, but the 50# only costs $20 and has so far lasted 3 years, maybe 4 and pushed about 600-800 gallons of beer.  Yes I drink too much beer.

Going Pro / Six pack can holders
« on: February 16, 2014, 07:43:05 PM »
I'm not a pro brewer, I'm just a lowly homebrewer and beer consumer.  I love the can revolution, but I truly hate these six pack holders that cover the top of each can.  I know the plastic rings I grew up with were an environmental disaster, but there has to be a better way than these can  holders.  There's no way to get a can loose without shaking it up and the volume of plastic required upsets my environmental sensibilities.  End of rant, what options are available to the pro beer canner?

General Homebrew Discussion / Re: Craft Beer and Alcoholism
« on: February 14, 2014, 11:23:56 AM »
I'm a geologist, I have about 45 or 50 geologists working for me so we hang out and do geology things.  We go mineral and fossil hunting, we take hikes to observe the local geology, we sit around and discuss geology(while drinking beer). 

If I worked in the beer industry I would hang out with beer people, do tastings, comparisons etc. I can see how easy it would be to get in the habit of drinking during the work day with customers or other people I interacted with in the normal course of my job duties, and before long I'd have a problem.  OTOH it would be very difficult to be a teetotaler and work in the beer industry, even though that would be a much better route to take for my personal health and life.

General Homebrew Discussion / Re: Craft Beer and Alcoholism
« on: February 13, 2014, 10:16:58 AM »
I thinks it's a pretty good article from an insiders point of view.  I know that I used to be headed down the path to serious alcoholism, a long standing family tradition.  But I quit brewing strong beers, now I only open those 750's of barrel aged imperial stouts when there's someone to split it with.  I use my rule of 16's: 2 beers at 8%, 3 at 5.5 or a 10% and a 6%(see the pattern?).  This lets me enjoy whatever beers I want but at a reasonable level.  Since this is my rule and not court imposed, I can ignore it for special occasions, but for the most part it works just fine.
I have a severely alcoholic brother, he's lived with family members for the past 2 years because he is drunk by breakfast and can't hold a job, wife, apartment, etc.  He had a wreck back in December that killed our mother, but he's such a professional drunk he was not even tested for sobriety at the crash scene.  That allows him to be guiltless, but we all know the truth, there's no way a sober person could have possibly had that wreck.  Anyway, that has also caused me to cut my drinking even more, which sucks because I love brewing so much and the bee is starting to pile up.  I do 95% of my drinking at home so drunk driving hasn't been an issue for me for many years, but still I think of my brother and the joy of beer fades.  BTW he drinks Busch Classic 16 oz. cans, hidden like Easter eggs in my Dad's lower yard.

All Things Food / Re: Beer braised pot roast
« on: February 11, 2014, 07:42:00 AM »
I ruined some braised beef ribs using  Deschute Mirror Pond, and that's not even very hoppy.  Now I use homebrewed porters, oatmeal stout or a nice brown ale like Moose Drool.

Hop Growing / Re: 2014 California Drought
« on: January 25, 2014, 06:22:20 PM »
I actually checked my hops today to see if any have started coming up yet-so far nothing.  Yesterday our high was 36, today probably above 60 and there's been absolutely no precip in over a month.  I've started watering my crowns every week so hopefully when spring hits they'll be primed to take off.

Ingredients / Re: Rocky Mountain wild hops
« on: January 18, 2014, 07:56:39 AM »
Keep in mind that these hops are wild, and likely produce small airy flowers generally not laden with lupulin.
They are a challenge to brew with.
But, I like the idea of regional products being used in regional brewing.  Certainly possible on the homebrewers scale!

Corky, seems like some of the New Mexico varieties should be available soon; I thought B-hoppy posted that Great Lakes Hops was growing some (multihead, Amelia?) up for rhizome/plant sales.
I've already ordered a few Amelia and neomexicanus rhizomes, but the thought of pretty much local hops is interesting.

Ingredients / Re: Rocky Mountain wild hops
« on: January 17, 2014, 11:44:03 AM »
8). Cool map and post Corky!

 Waiting until July might not be a bad idea...that way you can see flowers.

Good luck!
I want to get some rhizomes in the dirt this spring and there hasn't been any snow down here in over a month so I'll go in the next couple of weeks.

take a few cause you won't know which are male and which are female
There should still be a few dried cones hanging on, I know I have old ones on my dried up bines.

Ingredients / Re: Rocky Mountain wild hops
« on: January 17, 2014, 09:11:54 AM »
8). Cool map and post Corky!

 Waiting until July might not be a bad idea...that way you can see flowers.

Good luck!
I want to get some rhizomes in the dirt this spring and there hasn't been any snow down here in over a month so I'll go in the next couple of weeks.

Questions about the forum? / Re: wierd quirks
« on: January 17, 2014, 09:09:25 AM »
Once again I have to log in every time, and I don't have to get my password correct.  Even if I check the Always stay logged in box I have to log in every time.

Ingredients / Rocky Mountain wild hops
« on: January 16, 2014, 03:46:47 PM »
I found this map on another brewing forum, it lists sites where wild hops have been found in the Rockies.  At least one of these is related to the Multihead and Neomexicanus varieties now commercially available.  One of these sites is 2 hours from me, I may visit next weekend and see if I can dig up some rhizomes.

Kegging and Bottling / Re: sediment in bottom of bottles
« on: January 16, 2014, 10:07:32 AM »
There is really no way around it if you bottle condition(add priming sugar).  The sediment is the result of the yeast eating the priming sugar and creating CO2 in the bottle.  Just pour gently and leave 1/4 inch of beer in the bottle and you'll never notice it. 
Many commercial Belgian beers are bottle conditioned and have this same sediment, it's just a normal condition.

Equipment and Software / Re: Conical Fermentors
« on: January 12, 2014, 04:47:45 PM »

Mine's not nearly as pretty as Amanda's but under $200 including the $100 window AC.  I can ferment lagers in my 110F garage in the summer.

All Grain Brewing / Re: substitution for smoked porter
« on: January 09, 2014, 09:49:41 PM »
As hopfenundmalz says a lot depends on the freshness of the rauchmalt, and on how smoky you want your beer.  If you want a hint of smoke add a pound of rauchmalt to your recipe.  If you want "bottled bacon" replace 30-50% of your base malt with rauchmalt.  And I smoke my own grains but it's still hard to get a consistent smoke level.  Freshness is easy to control, the smoke level of home smoked malt is harder to control from one batch to another.

Beer Recipes / Re: How do YOU spitball new recipes? Name your process
« on: January 09, 2014, 09:43:56 PM »
My process is pretty simple.  First I drink a bunch of commercial examples of the beer style I'm wanting to brew.  Then I start looking at recipes online to see the common ingredients.  I enter my recipe into Beersmith and/or Promash to adjust the IBU's, OG, etc.  Finally I print the recipe, go out to my beer room and see what ingredients I actually have on hand and I substitute those into the recipe I created.  I also keep a brewer's log with what I actually brewed as opposed to what I planned to brew.

Pages: 1 ... 3 4 [5] 6 7 ... 90