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Messages - ibru

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166
General Homebrew Discussion / Re: Love sharing my beer, BUT....
« on: May 19, 2011, 04:30:49 PM »
Punatic- I bet they (the Beer Gestapo) would love to audit your records on the Big Island.

I know I'll be on my wife's yearly allotment soon.

167
General Homebrew Discussion / Re: Love sharing my beer, BUT....
« on: May 14, 2011, 07:45:51 AM »
I agree it's not acceptable unless you offer it to them.

I guess for me, it's not so much the cost, it's the time that I put into a good beer. I have never really added up the hours of brewing, racking, kegging, cleaning and so on, but I wouldn't be surprised if I put in close to ten hours on a batch of ale and a few more on a Pils.

It's always a little sad to have an empty keg that once had great beer in it, it's worse when a moocher takes a half gallon of it.

Good luck Weaze

168
Equipment and Software / Re: New Mash Tun
« on: May 06, 2011, 02:46:24 PM »
I'd keep bring 'brew that guy's place... Nice score!

Isn't it a light blue?

169
Equipment and Software / Re: New brewery
« on: May 06, 2011, 10:10:52 AM »
When I was planning my "man cave", I wanted a few things for my brewery. First, a commercial stainless 3 bay sink and overhead sprayer (Craigs list $200) with a tankless water heater, A floor drain was next. Clean up is a lot easier and quicker. I put the green sheet rock around my brewing area, in case I splash water on it. If I were brewing close to the wall, I'd consider something water proof and fire resistant.

As an added bonus, which I haven't used yet, while they were installing my tankless water heater, I had them stub off a propane connection both inside and outside so when hooked up, I won't have to mess with propane tanks.

It is sooo nice to have everything I need within a few feet of the brew stand. I used to have to drag the stand out of the garage and several trips to my "junk room". DW likes it too because it doesn't wake her early during Brew Day. More bullets, right!

Have fun and I hope it all comes together like you want it!

170
Yeast and Fermentation / Re: WLP029 at 58F?
« on: May 06, 2011, 07:23:53 AM »
I did make a starter about 3 days ahead. I added about the same amount of yeast as I do when I make a Czech Pils. It was fermenting between 12 and 24 hours in (at work). I wheeled the fermenter which is inside a temp controlled freezer into the "office" area of my shop to warm it up last night. It was at 62 degrees this morning, will shoot for 65 degrees and see if we have any more activity. Will take a gravity tonight or tomorrow. When it seems to have run it's course, I'll drop the yeast and the temp into the 30s for a few weeks.

One more question. Does WLP029 have a good "shelf life" when saving the yeast in case I "need" to brew another batch?

Thanks Major and Gordon for you advice. First Kolsch so I want it to be a good one.

BTW Gordon, congratulations on your book. I'm about 1/3 finished, but have enjoyed it alot.

171
Yeast and Fermentation / Re: WLP029 at 58F?
« on: May 05, 2011, 05:33:53 PM »
All grain Kolsch 12 gallons
20# Pils malt
2# Munich

Mash at 150 for 1 hour, batch sparge.

OG= 1.046

I was kind of thinking that 1.010 for a FG would be good.

Thanks for your help.

172
Yeast and Fermentation / Re: WLP029 at 58F?
« on: May 05, 2011, 03:18:07 PM »
What should I expect for a Final Gravity?

173
Yeast and Fermentation / Re: WLP029 at 58F?
« on: May 05, 2011, 08:01:42 AM »
I have a Kolsch (brewed 4/23) in the fermenter using this same yeast. It has been bubbling away nicely around 58-60 degrees since. The gravity on Monday was 1.020 (1.046 OG) so it's getting close. Do I need to raise the temp a little? This is my first time using this yeast.

174
All Grain Brewing / Re: 2 - Weeks to get it done
« on: April 29, 2011, 07:13:00 AM »
I'm with Hokerer. Good beer that should be ready in 2 weeks. Make the starter now, brew tomorrow or Sunday.

 

175
All Grain Brewing / Re: First All Grain batch in the fermenters!
« on: April 26, 2011, 07:23:58 AM »
Pinski
Congrats on your first all grain. Brewing is truly a process where we learn by doing and from our mistakes (and most important how we correct them). It sounds like you we able to work through your issues without panicking. Believe me there will be other times when things aren't quite going like they should.

Hope it turns out great!

Did the brewmistress help?

Bruce

176
Equipment and Software / Re: conicals....ss or plastic?
« on: April 18, 2011, 08:02:55 AM »
I just moved up to a stainless steel conical. Expensive, but worth every penny. Clean up is easy and much safer. I broke two glass carboys, but full of fresh wort. No injuries but I hate to lose beer!

177
Equipment and Software / Re: Wort Chillers
« on: April 15, 2011, 08:00:30 AM »
I've used an immersion since I started in the early '90s. The last 2 batches I have used my new counterflow and really liked it. In my system, it appears to be faster than the immersion (50' of 1/2" coiled copper). The only issue I see is cleaning and sanitizing. I've been recirculating from my conical through the pump and chiller back to the conical while boiling. Then after the beer is in the fermenter I run cleaner through it while cleaning my brew pot.

Both beers are nice and clear. The first one is almost toast.

Next test is a Kolsch, then a Czech Pils....

Beers!

178
Beer Travel / Re: Seattle area September/October 2011
« on: April 14, 2011, 09:56:32 AM »
Just got an email from Ralph Olson (HopUnion) saying the Fresh Hop Ale Festival is a go. Different people running it. Hopefully they will get back to you.

Bruce

179
I'll buy an occasional sixer and a couple times a year Costco will have a beer I like so I'll buy a case. A growler or two a month from nearby micros.

180
Depends on the time of day. I never have one before noon (Eastern time) and never more than one at a time. May sound like I enjoy drinking beer while brewing and I do. Only got sh--faced once (while brewing). Woke up in the middle of the night trying to remember if I pitched the yeast.


I guess it'd be the same answer as Tubercle....

Oh and I light up a stogey during the mash.

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