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Messages - timberati

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136
Beer Recipes / Re: APA recipe
« on: March 26, 2011, 08:37:30 PM »
BeerAlchemy says it should end around 42 IBUs (Tinseth),  ABV of 5.2%, and ~ 7 SRM (Morey).

137
Beer Recipes / APA recipe
« on: March 26, 2011, 08:04:18 PM »
I am shooting for an American Pale Ale, that's simple, drinkable, good looking (hence the CaraRed), and tasty. Nothing fancy, just a straight up good brew (a la SNPA) . Whaddya think?

Defenestrate Me Home Pale Ale

Grain Bill
9lb 0oz - Pale Ale Malt
8 oz - Caramel 40L Malt
8 oz - Carapils Malt
8 oz - CaraRed

Hops
1.00 oz - Citra       Loose Pellet Hops    30 Min From End
1.00 oz - Cascade    Loose Pellet Hops    10 Min From End
1.00 oz – Cascade   Loose Pellet Hops    1 Min From End
1.00 oz – Citra      Loose Pellet Hops    Dry-Hopped

Yeast
SafAle 05

138
The Pub / Re: English Ales - Am I alone
« on: March 25, 2011, 10:43:50 PM »
I miss Watney's.

139
The Italian micro-brewery Foglie d'Erba (Leaves of Grass) earned first prize in the category "Anglo-American origin hoppy beers" with their PEFC certified beer at the recent Sapore Beer Festival, held in Rimini, Italy in February. "[W]e are delighted that our PEFC-certified beer is recognised by true connoisseurs," enthused the creator of the beer, Gino Perissutti of Foglie d'Erba. "Our beer is the first – and so far only - beer in the world to achieve PEFC certification, as it is flavored with pine needles, pine cones, and resin, which are all collected from PEFC-certified forests."

As a forester, I rather like trees. I tasted pine needles (forestry is a spit and whittle occupation sometimes) and I can't say that I want my beer to taste like a ponderosa pine. 

More and links here: http://normbenson.com/timberati/2011/03/24/sustainable-forest-certified-beer/

140
General Homebrew Discussion / Re: You know you're a homebrewer when...
« on: March 24, 2011, 02:08:11 PM »
Yesterday I was helping my wife in the yard getting ready to plant grass. I found myself staring at the sack of grass seed wondering what a "Tall Fescue IPA" would be like!
And...how is it?  :D

141
General Homebrew Discussion / Re: We're going pro!!!
« on: March 22, 2011, 03:01:06 AM »
Black River Brewery[/font][/size][/glow][/shadow]

142
General Homebrew Discussion / Re: We're going pro!!!
« on: March 22, 2011, 01:35:23 AM »
Good luck with the shift to pro. I would like to help.  What are "suburban," "New Britain," etc.? ???

143
Yeast and Fermentation / Re: Dry Yeast Question
« on: March 22, 2011, 12:27:46 AM »
The dry yeasts also have a greater recommended fermentation temperature range: Danstar Nottingham strain's range is 14-21C (57-70F) and the range for Danstar Windsor strain's range is 17° to 21°C (64° to 70°F). Windsor will be a bit fruitier than the Nottingham.

However, the Safale 04 might be your best choice for SE Asia. Its recommended fermentation temperature range is 15-24C (59-74F). It looks like a good choice all around.

144
General Homebrew Discussion / Re: Why go all grain?
« on: March 21, 2011, 10:46:02 PM »
Do it when you want to do it and when you perceive a benefit.  After all, brewing is about fun and that's for you to decide.

Truer words were never written.

145
All Grain Brewing / Re: False Bottom Hole size
« on: March 21, 2011, 08:47:16 PM »
I made a Papazian Zapap mash/lauter tun that ended up looking like this guy's: (http://www.mainebrews.com/news/2009/04/zapap-lauter-system/). I think I used 1/8" drill bit. But, I also put a mesh bag inside the bucket.

146
Equipment and Software / Re: What's the best thermometer?
« on: March 21, 2011, 06:10:59 PM »
An infrared thermometer looks pretty cool (http://www.amazon.com/Raytek-MT6-Non-contact-MiniTemp-Thermometer/dp/tags-on-product/B000O80B5M). Would it be a good choice?

147
General Homebrew Discussion / Re: Why go all grain?
« on: March 21, 2011, 02:44:14 PM »
For me, it was to see what all the hoopla was about. I brewed maybe a hundred extract kits before I decided to try all grain. It turns out that it's fun. I drilled holes in an old fermentation bucket. It fits into another fermentation bucket. Those two are now my mash tun (I could have used a large mesh bag and accomplished much the same thing). There are classes at most local homebrew stores (LHBS) to show you the basics. The one I went to cost $20 and included pizza and beer for lunch.

As with every hobby, there's always interesting stuff to buy and learn. But, with this one you end up with beer.

Cheers.

(You're welcome to message me about specifics.)

148
Equipment and Software / Re: I hate going to the LHBS...
« on: March 19, 2011, 11:37:23 PM »
Because I never have enough money to buy everything I want, which is everything they have...
True words. Better'n Costco.

149
Yeast and Fermentation / Re: Bought the wrong yeast...
« on: March 19, 2011, 11:34:50 PM »
Definitely make it with this yeast. take good notes. make another batch soon- tomorrow- next week- with EVERYTHING the same except get the yeast you initially intended. Try them side by side. Then you decide which you like best! This is a perfect opportunity to experiment. But remember, when experimenting change only ONE THING at a time. In this case, your yeast. Get on with it! And give the primary enough time.
And...it'll be beer.  ;D Great discoveries are made by accident and perseverance.

150
If the sugars are unfermentable, the yeast can't ferment them, by definition. No fermentation means no CO2.
Being a newbie, I have to ask then why add more yeast at bottling? Why not add just the priming sugar which ought to reinvigorate the remaining yeast?

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