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Messages - hamiltont

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46
The Pub / Re: I thought I got a computer virus!
« on: October 19, 2012, 06:53:00 AM »
Soooo. Your belly got a virus???  :o

47
Other Fermentables / Re: Sulfur aroma in cider
« on: October 15, 2012, 09:54:54 AM »
Pretty common, especially in cider fermented at ale temps. It should age out.
 
If the sulphur aroma doesn't go away you can add a small piece of copper, like copper pipe, to the cider. Don't use pennies. They're mostly Zinc now, at least since ~1982. Cheers!!!

I've heard that and may give it a try with my perry. How long does it need contact?

That depends on how bad it is and how much copper is introduced. It might take up to a day or two. Your nose is the best test. You can suspend the copper in beer/wine/mead/cider with sanitized fishing line or in a sanitized nylon and move it around to get in into contact with as much beer/mead/wine/cider as possible. It's an amazing thing. I added a small section of copper tubing to the inside of my brew kettle as part of the dip tube and solved it. Cheers!!!

48
Other Fermentables / Re: Sulfur aroma in cider
« on: October 15, 2012, 09:14:50 AM »
If the sulphur aroma doesn't go away you can add a small piece of copper, like copper pipe, to the cider. Don't use pennies. They're mostly Zinc now, at least since ~1982. Cheers!!!

49
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: October 15, 2012, 07:12:21 AM »
I know some very good brewers will say Bah Humbug, just sprinkle it. Obviously it works but I have to wonder if there is just an over abundance of yeast cells in a packet that it doesn't really matter.  I always rehydrate BTW. Good to see you had positive results. Cheers!!!

50
All Grain Brewing / Re: Parti-gyle
« on: October 11, 2012, 07:50:14 AM »
I gained a ton of information from this website...  Cheers!!!

http://morebeer.com/brewingtechniques/library/backissues/issue2.2/mosher.html#3

51
Beer Recipes / Re: First Barleywine
« on: October 04, 2012, 07:28:08 AM »
Looks awesome!  I can't wait to hear the results, next year...  Only thing I can add is be very prepared for a HUGE blow off. Temp control will be paramount with this one. US-05 is a hearty yeast so you might start fermentation in the high 50's to low 60's and as it slows down let it rise up into the high 60's. Cheers!!!

52
The Pub / Re: Insurance canceled!
« on: October 03, 2012, 01:12:42 PM »
Wha??? Does Allstate think your new home will get ideas from the one next door...  Where's the logic in that??? Sheesh!

53
Beer Recipes / Re: First Barleywine
« on: October 01, 2012, 01:53:52 PM »
Just throwing this out if you have the capacity (mash & fermentation)...  You could do a parti-gyle and get 2 beers for just a little more work. I usually approach big beers this way (Barleywine, RIS, Strong Scotch). Your 2nd beer could be an APA or similar. Good Luck regardless...  Cheers!!!

54
Questions about the forum? / Re: new
« on: October 01, 2012, 06:59:43 AM »
Thanks Cindy, for finally getting this fixed!

Yes, Thanks!!!

55
General Homebrew Discussion / Re: Looking for a Cerveza Bohemia Clone Recipe
« on: September 22, 2012, 07:30:59 AM »
I'll probably go with a Czech Pils recipe. I think the maltiness you taste is due to a decocted mash, which I will incorporate into the process. Maybe a little Crystal 10 or Cara-Pils with the Pilsner Base Malt will add some sweetness and head retention to it as well.  Cheers!!!

56
Yeast and Fermentation / Re: Very quick high krausen with S-04
« on: September 21, 2012, 07:58:41 AM »
S-04 is a very, very fast fermenter. In my experience almost all activity is over in a couple of days. It still needs time to clean up though. Cheers!!!

57
General Homebrew Discussion / Looking for a Cerveza Bohemia Clone Recipe
« on: September 21, 2012, 07:03:48 AM »
Last week while visiting with my Uncle he mentioned a beer he really enjoyed when he and my Aunt were visiting Mexico many years ago. It's called Cerveza Bohemia. He's getting up in his years and I was hoping to brew a clone of one of his favorite beers. My research has found it to be based on a Czech Pilsner but that's about it. I was hoping someone might be able to help. I'm thinking a basic Czech Pilsner recipe to the stated 5.3% ABV but wasn't sure about malt (other than pilsner), the hops (Saaz?) or the yeast (WLP940 Mexican Lager Yeast  or Wyeast 2278 Czech Pils. 

Here's a link to their website: http://www.cuamoc.com/es/cerveza/bohemia

I'd really appreciate any feedback you can offer.  Cheers!!!

58
General Homebrew Discussion / Re: Beer Suprise
« on: May 04, 2012, 07:20:07 AM »
Gota love it when chit like that happens. I have a few Strong Scotch Ales & RIS' that I'm sitting on as well. Hopefully they turn out as good as your Braggot has....  Cheers!!!

59
General Homebrew Discussion / Re: Squeezing wort out of hops
« on: May 04, 2012, 06:08:12 AM »
Squeeze away! It would be a shame to throw all those great hops flavors & aromas in the trash. I do it all the time.  Cheers!!!

60
General Homebrew Discussion / Re: 1st round NHC results
« on: April 28, 2012, 08:09:22 AM »
I've read all of the comments on this Forum and many of the other Forums as well. It truly is a good problem WE have. Below is something I could endorse:

1) Limit the entries to 5 or 10 (or some number) for the first 2 days, and then open it up for the remainder of the 750 entries after the 2 day limit.

2) Use a graduated scale for pricing. 1st entry $10. 2nd entry $12, 3rd entry $14, etc.. Or something along these lines.

3) Eliminate the Ninkasi Award.

I think it would force brewers to enter their “best” beer or mead initially. Then, if space is left, they could enter more if they wanted. Eliminating the Ninkasi Award might help by limiting the massive entries a few entrants make.

Just my 2 cents….

Cheers!!!

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