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Messages - Upstate Dan

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Kegging and Bottling / Re: Quick help
« on: November 14, 2013, 02:07:00 AM »
A couple of online calculators suggest that would get you 2.7 volumes.

Kegging and Bottling / Re: Clean your bottles !
« on: November 13, 2013, 09:23:18 PM »
Kegging is by far more convenient, but I wouldn't say it's a slam dunk that it's "better" than bottling. I keg my house beers. Anything new and exciting that I want to share, bring to club meetings, or enter into competitions I bottle.

On the carbonation side, I know that scientifically speaking all dissolved CO2 is equal, but I perceive a better mouthfeel with bottled beers.

On my cleaning routine I also sprinkle in a tiny bit of Oxyclean right after drinking, shake up, rinse, and dry.

The Pub / Re: Baseball 2013
« on: September 20, 2013, 08:44:10 PM »
Hold on there Bub! You have to get through JV first. Go Tigers!!!

+1. Verlander hasn't quite been himself, but they still have the best rotation in the AL without a doubt. Go Tigers!

Ingredients / Re: Post your water report
« on: July 12, 2013, 07:17:15 PM »
I envy some of these water sources! I guess that's what distilled water is for.

Ingredients / Re: Post your water report
« on: July 12, 2013, 06:57:58 PM »
Bethlehem, NY (7 miles from Albany)
June 2012

In ppm

Sodium: 24
Potassium: 2
Calcium: 53
Magnesium: 11
Total Hardness: 178
Nitrate: < 0.1
Sulfate: 6
Chloride: 48
Carbonate: < 1
Bicarbonate: 168
Total Alkalinity: 138

Ingredients / Re: Base Malt Allergy
« on: July 12, 2013, 01:57:10 PM »
All good advice. I think weithman5 and wactuary are on to something, but I will follow up with the doc. Next time I'll use sleeves, gloves and a mask.

Ingredients / Re: Base Malt Allergy
« on: July 12, 2013, 10:50:04 AM »
Beer and pie. Mmmm. Sounds like breakfast.

Ingredients / Base Malt Allergy
« on: July 12, 2013, 02:50:34 AM »
Anyone else have this issue? 2 Row and Pilsner give me a rash on my neck, itchy throat and eyes, sneezing, etc when milling. I haven't noticed this until recently since I've been buying grain in bulk and milling my own. I never had this problem milling darker malts, though. Also, the finished brews never bother me (thankfully).

This is similar to fruit allergies I have where eating the raw fruit gives me hives, but it is fine in any other form. For example, I cannot bite into an apple, but I can eat apple pie just fine. I'm thinking there must be a connection.

Beer Recipes / Re: Cream Ale
« on: June 13, 2013, 05:01:43 PM »
Here's my recipe that took 2nd place at the NYS Fair last year. This is my house beer. Pretty standard cream ale recipe. Great for watching baseball and hockey!

40% Pilsener Malt
40% American 2 Row
10% Flaked Corn
10% Flaked Rice

Mash at 150F.
Boil 90 minutes.

1 oz Hallertau @ 60 min. 0.5 oz Hallertau @ 5 min.

Ferment in the lows 60s with WLP001 or WLP080 (depends on how lager-like you want it to be).
Cold condition for 2-4 weeks.
Carbonate to 2.7 volumes.

Water treatment definitely benefits this beer.

Beer Recipes / Re: Good Ale for BMC Drinkers
« on: May 31, 2013, 08:27:45 PM »
Look into a cream ale.  Here are a few....

+1. A quality homebrewed cream ale will make your friends who aren't as familiar with craft beer think that you're a wizard. It's also a great beer for experimenting with SMaSH recipes.

All Grain Brewing / Re: your experiences in moving to 10g?
« on: September 21, 2012, 02:28:23 AM »
I also have a 60 qt kettle and 10 gal cooler tun and found 8 gal batches to be a good compromise to deal with mash capacity, boil overs, lifting, etc.

Equipment and Software / Re: building vs. buying mash tun
« on: July 27, 2012, 01:15:18 PM »
Just to give you a confidence boost - I am mechanically inept and was able to build a mash tun like the ones in the links with ease!

The Pub / Re: Just sayin
« on: June 01, 2012, 10:16:52 PM »
I appreciate the pronunciation correction and the middle school history refresher, but the grammar police are sure writing lots of tickets today. They'd lead you to believe the English language has consistent pronunciation rules!

Vinnie is short for Vincent or Vicenzo and gets an extra 'n.' Why not Pliny?

The Pub / Re: Just sayin
« on: June 01, 2012, 07:17:51 PM »
When I found out that Pliny comes from Plinius it made a lot more sense. Otherwise I would have thought it was PLY-knee myself.

I think it's about time for a summer ale. I'm thinking MO, some wheat malt, some lemon zest. Can't decide on the hops, though...

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