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Messages - Pinski

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1
Beer Recipes / Re: Help with Hazelnut Brown Ale
« on: Today at 11:10:43 AM »
Thanks Denny, I'd love to try the all-grain version sometime. Looking forward to picking up a copy of the book too!

2
Beer Recipes / Re: Help with Hazelnut Brown Ale
« on: Today at 10:40:39 AM »
My SO made the Rogue Kit a couple years ago and it turned out really nice. The kit came with I'm guessing a 2 oz. bottle of BrewCraft Hazelnut extract.  The flavor is good. I wouldn't recommend using any more than half of the bottle of extract in a 5 gallon batch. 

3
Homebrew Competitions / Re: NHC
« on: April 15, 2014, 03:00:09 PM »
Finally got my score sheets from Austin. I'm disappointed. Of the two beers I entered, neither was judged by bjcp judges, or they didn't list their bjcp number. Got dinged on carbonation level on my standard saison, could of been a bad seal since the one I just poured is plenty carbonated. Barely any comments to communicate why the beers were scored the way they were. One beer was 31 and the other was 28. The 28 the scores are identical on the two sheets. Next year I'm shipping my beers to Amanda in KC.

Still no word from Seattle.  :(
Maybe in the mailbox this evening.

4
Beer Travel / Re: Portland and Seattle
« on: April 15, 2014, 07:54:52 AM »
I destroyed Portland and Hood River, took a break in Seattle and now I am trying to slay the bend ale trail.

So far I am very jealous of you locals. I'm not even a big ipa fan but I have really enjoyed the ipas up here.

Welcome! Have fun and safe travels.

5
General Homebrew Discussion / Re: Gusher Infection?
« on: April 10, 2014, 04:32:51 PM »
With soap?

I used automatic dishwasher detergent. 

The process requires two passes through one's dishwasher.  The first pass is made with automatic dishwasher detergent.   The second pass is made with only water and heat dry.   The second pass ensures that one's bottles are residue free and sanitary, as bottle temperature exceeds 60C/140F (the temperature at which most vegetative cells are killed).   This technique only works if the people who live in one's house rinse their dishes well before placing them into the dishwasher.  The dishwasher used in this process must clean, free of food debris, and empty before the second pass is made with only bottles on bottling day.  The first pass can be combined with the day's dishes (i.e., as the bottles are used).  Beer must be rinsed from the bottles before they are placed into the dishwasher on the first pass.

I don't do this anymore, but when I did just ran the bottles in a clean dishwasher with no soap on the "sanitize" setting. Single pass, no problems. 

Now i just go with a hot rinse, scrub ifr necessary and sanitize with StarSan when i bottle. I don't bottle all that much so it's not that big of a chore.

6
The Pub / Re: Spring Brewing Inspiration
« on: April 09, 2014, 09:40:49 AM »
I have some Mt Hood left over. Maybe a touch for a flavor addition in a sessionable lager would be good. I get lemmon from it.

Or a late addition on a Cream Ale, Mt. Hood gives Kiwanda Cream its lovely bouquet.

7
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 09, 2014, 07:26:29 AM »
Kegged a Kiwanda inspired Cream Ale, aroma is spot-on. I'll carb up a sample this evening and see how it stands up to the original. Checked up on a Maudite inspired BDSA that is coming along nicely.
Can you post your recipe, procedures somewhere on the board. I have done one a few times, would like to compareotes.

I'd be happy to Jeff, it may be tomorrow evening before I can get to it but I'll let you know when it's posted.

8
General Homebrew Discussion / Re: Yeast Remains or Worse?
« on: April 08, 2014, 01:47:52 PM »
verdict not looking good...



doesn't taste bad, but its cloudy and something is definitely off.  very little malt body - tastes thin...

oh no, that is not looking good. Sorry man.

9
Events / Re: Pro Brewers "NIGHT"
« on: April 08, 2014, 07:29:00 AM »

It was my least favorite part of the conference.  Doesn't bother me at all that it's gone.  Especially since the beers will still be available in a better format.

It was my MOST favorite part of the conference when the conference was not well attended. Now that the conference is many thousand gassy homebrewers the pro brewer's night just isn't as much fun.

That's kinda what I was getting at.  I'm just not up for standing in line for 1/2 an hour with thousands of other people in order to get a sample of a beer, no matter how good the beer is.
So how do you feel about Club Night? 
Honestly, I prefer club night and have for a while.  There are a few reasons.  First, there is not a long line for just a few booths, everything is pretty even.  It seems less crowded, maybe because many of the brewers are behind the booth serving beer, maybe because of the lines.  Everyone is happy to talk to everyone else about their beers, rather than all of the homebrewers trying to talk to a limited number of pros - even if there are the same number of booths, each pro booth has one or two people to talk to instead of 2-40.  The beer is at least more interesting, if not better on club night.  People seem more involved with the event, maybe because of the club themes.

Don't get me wrong, I've loved pro night over the years, but I feel like it has been getting less fun than it used to be.

I agree, two years ago in Seattle Club Night was the highlight of the conference for me and much more fun than pro-night. Pro-night was fun, just not as fun.

10
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 07, 2014, 09:49:50 AM »
Kegged a Kiwanda inspired Cream Ale, aroma is spot-on. I'll carb up a sample this evening and see how it stands up to the original. Checked up on a Maudite inspired BDSA that is coming along nicely.

11
Kegging and Bottling / Re: Shake Carbing
« on: April 04, 2014, 02:03:44 PM »
When I shake carb a sample or extra beer, it's always at 30 psi in a pint or 2 liter plastic bottle.  I wouldn't ever try that with glass.

12
Equipment and Software / Re: Conical lessons
« on: April 03, 2014, 02:31:28 PM »
I've noticed on the Stout Tanks website that not all of the hobby sized fermenters have racking arms.

Its an extra purchase for some of the conicals, other conicals have them standard.

Yep, I just placed an order for one.  ~$50 shipped.  My next brew day is a week from tomorrow, so I'm in great shape.

Sweet! Happy brewing.

13
Equipment and Software / Re: Conical lessons
« on: April 03, 2014, 02:01:09 PM »
Sorry if this is a dumb question, but are you using a racking arm on the middle TC port? If you don't have something shaped in a 90* ell so that you can swivel the intake so that it is above the yeast/trub/hops in the cone you're going to have issues that you have described.

No I don't have a racking arm.  See I knew I was missing something!

Yep, that will make all the difference for you on most batches.  The only times I've clogged the racking arm intake is when I've used a rediculous amount of fruit.  You can also get racking arms to which you can attach a zwickel valve to get samples. During fermentation/crashing you swivel the arm to point downward so that it doesn't fill with yeast/trub.  When you take a sample or rack, you swivel the arm up and out of the yeast/trub for transfer of clean beer.   

14
Going Pro / Re: Congrats Pawtucket Partiot
« on: April 03, 2014, 01:19:10 PM »
Congratulations, really cool looking building!

15
Equipment and Software / Re: Conical lessons
« on: April 03, 2014, 01:17:47 PM »
Sorry if this is a dumb question, but are you using a racking arm on the middle TC port? If you don't have something shaped in a 90* ell so that you can swivel the intake so that it is above the yeast/trub/hops in the cone you're going to have issues that you have described.

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