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Messages - metron-brewer

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1
Kegging and Bottling / Re: keg hopping while carbing
« on: April 01, 2014, 04:50:32 PM »
I use un-waxed dental floss, right through the lid, no problem with leaks.

2
General Homebrew Discussion / Volunteering at 2014 NHC?
« on: February 12, 2014, 02:31:57 PM »
My wife and I are planning on attending our first National Homebrewers Cconference  this year. I was wondering what opportunities there are for volunteering at the conference. And looking for suggestions for a couple of newbies. We've never volunteered at any competitions or conferences before so I'm not sure what qualifications would be required/beneficial.

3
General Homebrew Discussion / Re: Thank You AHA community
« on: February 12, 2014, 11:42:51 AM »
Maybe this year we can arrange a more formal AHA Forum meetup at NHC and put faces to names.

This would be awesome! I'm looking forward to attending my first NHC and would love to put faces to names.

4
General Homebrew Discussion / Re: Whirlpool Conundrum - my first post! :)
« on: January 29, 2014, 08:43:17 AM »
I recirculate through my pump and plate chiller during the entire boil.  At the end of the boil I use a 3-way valve to only recirculate using the pump and the kettle.  This is my whirlpool.  When that's done I run the wort through the plate chiller and into the fermenter.

Can you tell me why you recirculate through the entire boil? Is it just for sanitizing purposes?

5
Equipment and Software / Re: BeerSmith 2 & Inventory
« on: January 20, 2014, 02:09:41 PM »
I was thinking about reestablishing my inventory in BS as well.  I have the same problem remembering to remove inventory after a brew session or not remembering if I have already done it. 

The software should have something that tells you whether you have removed the items from inventory already or not.  That would be very helpful.  I "try" to move my completed brews to a separate folder and remove the items from inventory at the same time but I am rarely successful.

I agree it would be nice if there was a "flag" indicating if inventory had been issued or not. One of the very last notations I make on my "Brew Notes" is the date that I "Removed Inventory". If there is no note, I know I still need to.

6
General Homebrew Discussion / Re: Denny's been keeping his pencil sharp!
« on: December 11, 2013, 08:10:14 AM »
Sounds like Pro Brewer advice for the home brewer? If so - I'm in!

Billy Broas has a nice homebrewing blog: BillyBrew.com. He also writes for HomebrewAcademy.com. Both he and Denny are good candidates for picking brewers' brains.

Couldn't find much info via Google search... is it still in the works?

Available on Amazon for Pre-Order. Looks like January release.

7
General Homebrew Discussion / Re: Denny's been keeping his pencil sharp!
« on: December 11, 2013, 08:03:41 AM »
Michael Agnew is "Minnesota's first Certified Cicerone"

http://www.aperfectpint.net/services.htm

8
The Pub / Re: Trick-or-treat
« on: October 31, 2013, 07:24:57 AM »
My kids will be out in full force walking the neighborhood. I'm tempted to have a keg at the front door to hand beer out to parents.
I like this idea a lot! May just do that myself.

9
All Grain Brewing / Re: black ipa and bruns water spreadsheet
« on: October 07, 2013, 09:52:13 AM »
My opinion and take it for what it's worth as I have never tasted that beer. I would start with the Pale Ale profile and get your "flavor" profile where you want it, then see what this will do to your pH. If you need to lighten up on your additions you can always add some to the boil if needed. My thoughts are a Black IPA is still an IPA so you need to get the flavor correct to that.

10
Equipment and Software / Re: thermowell & blow-off valve set-up
« on: October 07, 2013, 08:52:27 AM »
I ferment in buckets, drilled an extra hole for a grommet and made a stainless tube for the thermo-well by pinching one end and fuse welding that end to make it water tight. If you are using carboys, they do sell blow-off/thermo-well combos.

11
All Things Food / Re: pig roast
« on: October 06, 2013, 07:42:22 PM »
We just finished our 21st annual pig roast this last weekend. We always stuff the cavity with chickens and sausages for the whole cook. They come out great. We have people that come specifically for the chicken. We carve everything before the party and don't serve from the pig so if your looking for the spectacle of carving to the plate you could always pull the sausages right before service.

How do you do the chickens? Add them halfway through the cook? Great idea. Chicken fat + pork drippings = yum.
We add them right at the start of the cook. Cooking at a little lower temps keeps them from falling apart.

12
All Things Food / Re: pig roast
« on: October 03, 2013, 06:48:04 AM »
We just finished our 21st annual pig roast this last weekend. We always stuff the cavity with chickens and sausages for the whole cook. They come out great. We have people that come specifically for the chicken. We carve everything before the party and don't serve from the pig so if your looking for the spectacle of carving to the plate you could always pull the sausages right before service.


13
Hop Growing / Re: Home grown brew day!
« on: September 23, 2013, 10:46:03 AM »
My second year Centennials yielded 5.50 ounces dried and the Hallertau yielded 1.00 ounces dried. Harvested and dried 09-08-2013, brewed 09-21-2013, my first time using whole hops as well as homegrown!

6.75# Pale Ale Malt
5.00$ Maris Otter
.50# C-40
.50 oz HG Centennial at 60
2.00 oz HG Centennial at 15
1.00 oz HG Centennial at 10
1.00 oz HG Centennial at 5
1.00 oz HG Centennial at 0
1.00 oz HG Hallertaua at 0

Beersmith calculated 73.90 IBU and O.G. 1.065. I can’t believe the aroma coming off the fermenter, like fresh picked hops. I cannot wait to see how it tastes.

14
General Homebrew Discussion / Re: Gift for homebrewer with everything....
« on: September 12, 2013, 09:00:32 AM »
What5 about something personal like a hand carved, engraved mash paddle or tap handle

+1
I just got a set of custom made tap handles from this guy. They look great!
https://www.facebook.com/jerryswoodworks

Ron

15
The Pub / Re: Kitchen re-do
« on: July 22, 2013, 07:48:09 AM »
While we just did the demolition on our kitchen redo, so I can't speak to the actual remodel. We did have custom cabinets made and since my wife an I are a little on the taller side, we had the cabinets made 2" higher than normal. Best thing we ever did, no more back aches. It makes it very nice for kneading dough and pasta. We also did a double sink with one side bigger, great for washing larger pots etc.

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