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Messages - brewmichigan

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Yeast and Fermentation / Re: Lagering quality question
« on: March 27, 2012, 01:14:17 PM »
I seems like fermentation should be finished by this point.

I think he meant that CO2 will come out of solution.

If diacetyl was produced in primary fermentation and a diacetyl rest was not done, the yeast will start to clean the beer if it is raised to 65F and you will see some activity.  I've seen it with my own two eyes!


Germans don't do diacetyl rests. If the beer was fermented properly, a diacetyl rest is not always necessary. Also, I wouldn't think the yeast would become active just to clean up diacetly. That should only happen if fermentation is not complete.

Yeast and Fermentation / Re: Slow lager ferment
« on: March 27, 2012, 01:11:33 PM »
Jeff, since you've started using the zinc, have you noticed any difference? I use the Wyeast nutrient blend which contains zinc but sometimes I forget to add it (last Saturday) and I've never had an issue with Sluggish fermentation because of it. I did a Helles a few weeks ago and it was done in 10 days at 48-50 degrees.

All Things Food / Re: Growing food - The Garden Thread
« on: March 27, 2012, 01:04:02 PM »
Mort, I was looking at the SSE potatoes. How much will 2.5 lbs of potatoes get you? I'm only looking to do 4-6 plants. It might end up being too much.

Yeast and Fermentation / Re: 3 week old yeast
« on: March 26, 2012, 02:00:54 PM »
How much slurry? I would tend to agree with Mark G. If you have enough, pitch a slightly larger amount. Wyeast says that a slurry in the fridge for 2 weeks is straight pitchable. Anything after that they recommend either a starter or pitching more to compensate. You're good.

Ingredients / Re: Barleywine question.
« on: March 26, 2012, 01:44:58 PM »
After reading the OP post, i'm wondering if a Barleywine is what he's after. He mentioned liking it fresh like it was a IIPA. Why not make it and drink it like a IIPA?

All Things Food / Re: Hot ‘n Bothered Beer Mustard
« on: March 26, 2012, 01:42:26 PM »

Mustard is now back up there in the top five condiments in the euge household. Currently it's beating out mayo, sriracha and salsa.

Wait, I'm confused. How the hell is Siracha not in the top 5?

The Pub / Re: More reasons to love Oregon
« on: March 26, 2012, 01:09:18 PM »
Oregon Brewers Guild Fact Sheet-Rev.03/06/2012

• There are 47 breweries operating in Portland, more than any other city in the world. 1

That is amazing.

Equipment and Software / Re: How to use a pH meter
« on: March 23, 2012, 05:06:43 PM »
Martin I hope you save all this info in a word doc or something so you just cut and paste when someone else asks a similar question in the future. I'd hate to write all that down all the time. Very good info indeed!

Equipment and Software / Re: OK I really screwed up...
« on: March 23, 2012, 05:01:25 PM »
I'm a little surprised it still smells that bad. I have accidentally left grain in my cooler for a week a few times and it smelled horrible but after and good cleaning and air dry it's back to normal.

The Pub / Re: comically large fith wheel...
« on: March 22, 2012, 02:33:23 PM »
I see you still have pants on....

The Pub / Re: Colt To Bronco.
« on: March 22, 2012, 02:32:54 PM »

What do you think?  Someone makes that much money just because they are Archie's son, Eli's brother, or looks good in pads?  Please...

No, he's also great in commercials. Look up the United Way skit that he did on SNL. Hilarious!

The salaries paid to the players are outlandish.  Why?  Because they put their lives on the line.  They know what they've signed on for. They are gladiators.  If you can't take the heat stay out of the kitchen.

Agreed! I wish I was good enough to get on the practice squad and make hundreds of thousands of dollars a year.

The Pub / Re: I have the best kids...
« on: March 22, 2012, 02:30:16 PM »
But I also have seen these "studies" recently that suggest drinking in front of your kids increases their chances of being alcoholics, and I don't buy it nor do I think these studies have been done very scientifically and I definitely think there is an agenda behind it.

I would agree. I think getting blasted drunk in front of your kids all the time can be very damaging but having being responsible about alcohol and teaching them that responsibility instead of hiding it. How does that create more alcoholics?

I feel this way based off how I was raised and how I treat alcohol today.

Yeast and Fermentation / Re: A simple, Kosher alternative to gelatin
« on: March 22, 2012, 02:23:15 PM »
Looks like NB is selling biofine now.

Would be nice to have around just in case.

The Pub / Re: I have the best kids...
« on: March 22, 2012, 01:18:30 AM »
In America there is too much negativity towards alcohol. I believe that if kids are raised around alcohol, and responsible adults who drink alcohol, they would be much less likely to drink early and often. By hiding alcohol from our children we teach them it's okay to hide alcohol. It's not fair to read an article that someone wrote about a study they did and immediately relate it to themselves. By all the articles I've read about health, I should be dead by now from salt, sugar, HFCS, fake sugar, alcohol, fat, trans fats, not enough omega 3, to much grain, gluten (don't get me started on gluten), and 50 other things I may have consumed in my lifetime.

The Pub / Re: Colt To Bronco.
« on: March 22, 2012, 01:11:57 AM »
If they really want to stop injuries they should remove the top of the helmet for defensive players and just go with a strap to hold it in place across the top.  You're not going to see players leading with the helmet anymore if they do that. ;)

Why not go the other way around and put a sharp object on the top. That will really make it interesting.....  ??? ???

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