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Messages - Pinski

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1456
Ingredients / Re: Rhizomes?
« on: April 09, 2012, 10:06:28 PM »
If they're still just beginning to bud out from the rhizome I'd go ahead and plant them 3-4" down. It's going to take them several days to break the surface. 

1457
All Grain Brewing / Re: Metal rod for measuring volume
« on: April 09, 2012, 10:00:43 PM »
Luv, luv, luv my sight glasses. No more measuring into or out of the HLT.  Instantly know what's in the kettle and
if my calculations and or evaporation rates are right. Can't believe it took me so long to appreciate the value
of knowing where my volume is at ALL times.
A friend showed me to put a couple of round gaskets on your sight glass that you can roll up and down to mark your target levels.

1458
All Grain Brewing / Re: Metal rod for measuring volume
« on: April 09, 2012, 09:58:31 PM »
I've always heard you don't want to expose CPVC to temps over 180 dF.

1459
Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 05, 2012, 10:42:30 PM »
Interesting, I recently did an APA with 05. 5 gal. dry hopped the other 5 gal. not.  There was definitely an unusual 'sharp note' in non-dry hopped keg that I've not tasted in previous batches with 05.

1460
The Pub / Re: regional Sayings
« on: April 05, 2012, 03:09:09 PM »
It was a blast tho, we had a live band in the garage and actually had a guy doing tattos on the couch in my living room.

Steve?
Wasn't me.

1461
I don't care what Wyeast says about it.  I've tasted my starter wort and I don't want that stuff in my beer.


+1000

1462
Assuming you're starting from a fresh pack, make the starter 4-5 days before brewing. After about 24 hours on the plate, it should have fermented out. Once it's finished, just stick it in the fridge. When you're ready to pitch, take it out of the fridge and pour off as much "beer" as you can without pouring out any yeast. Swirl up what's left and pour it into the fermenter. If there's any yeast left, pour some wort or pre-boiled water in and swirl until you have most of it in suspension, then pitch.

If the pack is more than a couple months old, give it an extra day on the stir plate, just in case. A few extra days in the fridge won't do any harm. Much worse to make the starter too late and have to postpone your brew day. I'm assuming you're starting from a very fresh pack; otherwise MrMalty would be recommending a larger starter.

Edit: Or, you know, what he said. ::)
+1
We have a Wyeast employee at our club speak from time to time and one of his main points is to generally pull the starter off of the plate and crash cool after 24-36 hours depending on the viability (age) of your yeast.  The goal being to quiet the yeast down before they have consumed ALL of the available sugars and nutrients and are still raring to go when you warm them up and pitch to your wort.

1463
Kegging 10 gal. of Pils, racking and adding vanilla to 10 gal. of BVIP, doting over 10 gal. of Maibock.
Cleaning kegs, lots of dirty kegs.

1464
Events / Re: Regional Conferences?
« on: April 03, 2012, 09:48:49 AM »
unless maybe it is held in conjunction with the NHC regionals? 

That's a great idea.

1466
General Homebrew Discussion / Re: my beer proved itself tonight
« on: April 03, 2012, 12:14:01 AM »
Nice Weaze. We put a lot of love and lower back into our beers. It's really satisfying to see others enjoy them and ask for more. Cheers!

1467
The Pub / Re: Aren't some of you guys drummers?
« on: April 02, 2012, 10:30:10 PM »
Boulder, you're link brought up the gmail login page for me. Am I missing something?

1468
The Pub / Re: Bacon maple beer!
« on: April 02, 2012, 04:36:22 PM »
Bar-b-q is fantastic and sure experience the beer for yourself.  I've seen lot's of comments from folks that claim to "love it".  I have to think they're Rogue agents. I've tried it, it aint good, I'm knocking this b!t@& out of the park.

1469
The Pub / Re: Bacon maple beer!
« on: April 02, 2012, 03:30:03 PM »
Is this really the first you've heard of this beer Weaze?  I posted a picture of the label months ago in a different bacon related thread in which Denny had linked a photo of a Voodoo Bacon Maple Doughnut. Which by the way is a thing of divine inspiration.  As a sweet bready snack... delicious.  As a beverage...not so much.

1470
The Pub / Re: Bacon maple beer!
« on: April 02, 2012, 01:57:25 PM »
I love Rogue, bacon and maple bars and bacon maple bars... but that stuff is nasty.
Tastes like liquid smoke.

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