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Messages - Pinski

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1
Equipment and Software / Re: Natural Gas
« on: Today at 12:44:19 PM »
I'm considering switching to nat. gas as we have it at the house but haven't thought to use it for brewing.

I've heard it's way cheaper (not sure what it would cost to get a plumber to hook up a QD). Perhaps I can do this myself.

Anyone made the switch? Any noticeable difference in getting your water up to temp?

Do it! Have a plumber install a (lockable, so curious kids don't blow your house up) shut off valve and a QD for you. Water boils just as fast and it's wonderful to not have to worry/gamble with partially full propane tanks.

Out of curiosity what type of line do you run from your valve to the burner? In my case, I think it would be at least a 10' run from the nearest possible valve to where I set my burner up.

I apologize, I don't know the technical term for the type of hose I have. But, it is ~15',flexible, 3/4", insulated, reinforced NG line for outdoor grills.  Check with a high end gas grill dealer and they should be able to point you toward the right product and folks that can get the plumbing set up safely for you.

Should have said my 3/4" line supplies NG to three wok burners. I can easily run two at a time.

2
Equipment and Software / Re: Natural Gas
« on: Today at 09:07:15 AM »
I'm considering switching to nat. gas as we have it at the house but haven't thought to use it for brewing.

I've heard it's way cheaper (not sure what it would cost to get a plumber to hook up a QD). Perhaps I can do this myself.

Anyone made the switch? Any noticeable difference in getting your water up to temp?

Do it! Have a plumber install a (lockable, so curious kids don't blow your house up) shut off valve and a QD for you. Water boils just as fast and it's wonderful to not have to worry/gamble with partially full propane tanks.

Out of curiosity what type of line do you run from your valve to the burner? In my case, I think it would be at least a 10' run from the nearest possible valve to where I set my burner up.

I apologize, I don't know the technical term for the type of hose I have. But, it is ~15',flexible, 3/4", insulated, reinforced NG line for outdoor grills.  Check with a high end gas grill dealer and they should be able to point you toward the right product and folks that can get the plumbing set up safely for you.


3
Equipment and Software / Re: Natural Gas
« on: February 04, 2016, 03:54:56 PM »
I'm considering switching to nat. gas as we have it at the house but haven't thought to use it for brewing.

I've heard it's way cheaper (not sure what it would cost to get a plumber to hook up a QD). Perhaps I can do this myself.

Anyone made the switch? Any noticeable difference in getting your water up to temp?

Do it! Have a plumber install a (lockable, so curious kids don't blow your house up) shut off valve and a QD for you. Water boils just as fast and it's wonderful to not have to worry/gamble with partially full propane tanks.

4
Yeast and Fermentation / Re: Lager X
« on: February 04, 2016, 08:31:22 AM »
Master Luke...."IT" yourself within find you, yeast it find not.


Sent from my iPad using Tapatalk

:) well said.

5
Yeast and Fermentation / Re: Lager X
« on: February 03, 2016, 08:35:34 AM »
I had good results from this strain on a Maerzen Rauchbier last year.

6
General Homebrew Discussion / Re: Oxidation - Mitch Steele
« on: January 28, 2016, 08:53:26 AM »
I always started the siphon by filling the line with water and draining it.  A total PITA.

Those were the days! Man I hated that.

7
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 26, 2016, 08:20:41 AM »
My Black Tree Porter No 1 
Oh yea babey.. Lol




And  here
Black butte on left mine is on right




Sent from my Nexus 6 using Tapatalk

Nice beers. You have enormous hands.

8
General Homebrew Discussion / Re: Single Hop IPAs
« on: January 22, 2016, 05:07:11 PM »
Though I need to revise my thinking on lagers and bitter at least partially with the nobles.

+11

9
General Homebrew Discussion / Re: Single Hop IPAs
« on: January 22, 2016, 05:01:52 PM »
Centennial is my all-time, undisputed, single-hop favorite.

10
Ingredients / Re: How Many Habaneros?
« on: January 22, 2016, 05:00:16 PM »
1/2 a pepper per gallon would reduce the number of peppers I used and I don't perceive any spice at all. Maybe I'm off my rocker. But then at a Thai restaurant I ordered the hottest curry with plenty along with plenty of Thai chilis with my pad Thai. I was visited by several staff as they hadn't seen anyone do such a thing. Needless to say I was a bit sweaty

I'm not exactly looking for that level of heat, but not too far from that. I seem to be somewhat of a masocist when it comes to chilis...

Yes, but you put two of the four in the boil, so that could have an reductive impact. I'm not sure about how volatile or delicate capsaicin is.  But yeah, I'd say if you're not perceiving anything from 4 habaneros in 5.25 gallon batch you're not getting very good extraction, the peppers could be light on capsaicin, or you may just be off your rocker. ;)

11
Ingredients / Re: How Many Habaneros?
« on: January 22, 2016, 10:16:04 AM »
I like to roast, deseed, chop and cover with vodka just to saturate for a few days.
Add to fermenter after fermentation has slowed down for five days prior to kegging/bottling.
0.5 peppers per gallon of finished beer. 

This may be a bit aggressive for what you're looking for. Maybe try .25 pepper per gallon to just get a hint of the heat.

Have fun!

12
Yeast and Fermentation / Re: Why does my final beer taste so yeasty
« on: January 21, 2016, 03:40:30 PM »
yea when I open then there is quite an "explosive" amount of carbonation, I followed the directions given and it said to use 3 tablespoons of honey mixed with a 1/4 of water then mix that with the beer and then bottle it. And i'm currently looking for a sihpon
You might also want to look for a safe place to put those bottles outside, reads like a recipe for bottle bombs.

Pick up a copy of The Complete Joy of Homebrewing or How to Brew or both and dive in! This forum is also a great resource. 

13
The Pub / Re: Whiskey
« on: January 21, 2016, 03:34:43 PM »
I don't know how available it is outside of the Pacific Northwest, but hands down my favorite whiskey is Pendleton's 1910.  Very smooth, very flavorful, and around $40.
Veeery Caramely too. Dangerous stuff if you like Canadians. I like Canadians.

14
General Homebrew Discussion / Re: Questions about competitions...
« on: January 11, 2016, 05:09:53 PM »
+1

1) I have never heard of someone doing that.

2) Many times the commercial beers have been mishandled in transit or are just simply old.
Earlier this year, I taught the exam class again.  I couldn't believe how much of a diacetyl bomb Pilsner Urquell has become.  I know if I was judging that category and a beer came through with that much diacetyl, it would get docked pretty badly for such excessive levels. I understand that this is THE original beer for the style. But in years past, there was SOME LIGHT diacetyl in it.  These were borderline undrinkable, straight out of the (ironically) "throwback" can.

Noticed the same thing happen at my tasting exam. A study friend and I both lost points because we docked score for the diacetyl.  The Master judge concurred with our assessment, yet did not score it for having excessive diacetyl for the style specifically because it was PU.
They are allowed knowledge of the beers? Strange

Sorry, should have said that in the post exam discussions the judge indicated that they could tell that it was PU.  Interestingly, my friend and I both indicated that we also though it was PU... that had been spiked.

15
General Homebrew Discussion / Re: Questions about competitions...
« on: January 11, 2016, 12:31:54 PM »
+1

1) I have never heard of someone doing that.

2) Many times the commercial beers have been mishandled in transit or are just simply old.
Earlier this year, I taught the exam class again.  I couldn't believe how much of a diacetyl bomb Pilsner Urquell has become.  I know if I was judging that category and a beer came through with that much diacetyl, it would get docked pretty badly for such excessive levels. I understand that this is THE original beer for the style. But in years past, there was SOME LIGHT diacetyl in it.  These were borderline undrinkable, straight out of the (ironically) "throwback" can.

Noticed the same thing happen at my tasting exam. A study friend and I both lost points because we docked score for the diacetyl.  The Master judge concurred with our assessment, yet did not score it for having excessive diacetyl for the style specifically because it was PU.

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