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Messages - duboman

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All Grain Brewing / Re: color of Susan
« on: August 20, 2015, 02:00:42 PM »
In searching the original photo and carefully looking over the photograph, without brewing technique or recipes being known or analyzed, this was photo shopped or altered with another app. the saturation and contrast were adjusted as well as the depth of field as it is quite exaggerated and off centered, both normally done post processing. It is a great picture though, albeit doctored a bit to clean it up.

It's amazing how well you can make something look with a free app or expensive software:)

Pimp My System / Re: Poolside Brew Shed
« on: August 05, 2015, 05:40:49 PM »
Welcome! I could use one a shed lime that, sweet build!

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Ingredients / Re: Jarrylo hops
« on: August 05, 2015, 05:33:06 PM »
Like, seemingly, everyone else I'm still trying to decide what to do with them.



They're sitting happily in my freezer. The bags claim they're nitrogen flushed, so I'm thinking they'll be happy waiting for me to figure out what to do with them.
+1 same here, trying to figure put what to do with them as well, not holding out much hope on Jarrylo based on this thread though.... We shall see

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Yeast and Fermentation / Re: Temperature of US-05
« on: August 05, 2015, 05:26:57 PM »
No peach here at those temps either:)

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Kegging and Bottling / Re: Massive Head, Minimal Carbonation in Keg
« on: July 31, 2015, 03:50:33 PM »
Also, once you have reached Steve's lazy carbonation level and still experience excessive head when dispensing, you need to lengthen your lines.  I have 10 plus feet of line for 10 to 12 psi.  I like a nice easy pour down the side of the glass.  If I don't get the head I want then I pour more aggressive, down the middle.  I find it to be very simple just to carb the keg at serving psi and forget it.  It always works out.

Beer Recipes / Re: What to brew?
« on: July 30, 2015, 06:58:51 PM »
A simple hoppy pale ale, 90-95% base and 5-10% crystal, a balanced charge of hops at 60 and then flavor/ aroma at 10,5 ,0 and dry hop with a couple oz, should be tasty

Beer Recipes / Re: Comments and Suggestions for Gose
« on: July 18, 2015, 06:47:49 PM »
Sounds like its moving along well! Your volumes sound about right, my gose with all the transfers finishes at around 4.5 gallons total packaged and I usually bottle it. Since its a sour its not readily consumed so I get to enjoy it for a while and not tie up a keg.

Looking forward to hear how it turns out!

All Things Food / Re: Root Beer Rookie
« on: July 10, 2015, 07:41:52 PM »
Yeah, the yeast is there to simply carbonate and PET bottles are typical, you wait until they get rock hard and then put them all in the fridge. Kegging requires no yeast.

All Things Food / Re: Root Beer Rookie
« on: July 10, 2015, 03:08:39 PM »
I use the Gnome and like it the best, I believe their website has the recipe for making root beer as well. Its a lot of water and sugar and extract with champagne yeast IIRC.

Keep it simple:)

Yeast and Fermentation / Re: Thoughts on "fermcap"
« on: July 07, 2015, 06:15:26 PM »
I've seen no problems using a drop or two in a starter. I boil in my flask and use it to prevent a boil over. I also use it in my kettle for the same. No head retention issues or I'll effects on the final product.

Edit: as far as propagation and I'm no expert, attenuation has never been an issue for me.

Kegging and Bottling / Re: Out of ideas
« on: July 07, 2015, 06:05:27 PM »
Did you check the faucet, perhaps something got lodged?

All Grain Brewing / Re: Frustrated beyond belief
« on: July 02, 2015, 02:35:14 PM »
Could be the yeast, are you checking viability and making starters for each beer  with Mr. Malty or Yeast calc.? If the beers are properly fermenting and attenuating and you are not getting hot fusels or other fermentation related issues I'm not sold on it being the yeast.

OTOH, if your supplier is selling you old malt and less than fresh, improperly stored ingredients I would be concerned.

BTW you didn't mention if you were brewing extract or AG, I assumed AG since you have been brewing a long time but descriptors of muddy and heavy have been used when discussing extract batches with less than ideal fresh extract.... liquid specifically but dry as well.

All Grain Brewing / Re: Frustrated beyond belief
« on: July 02, 2015, 02:05:01 PM »
Muddy and heavy are pretty difficult descriptors to pin down to one variable going wrong but I would look specifically at two items: water source and ingredients-specifically how fresh they are.

Have you tried to start with 100% R/O water with calculated additions via brun' water? Have you changed suppliers of your ingredients?

I'd start with one of these first.

I'd assume are boil sour since it states boiled for your pleasure:) sounds like a good base for a Gose or Berliner type beer

Classifieds / Re: Equipment wanted
« on: June 30, 2015, 03:39:11 PM »
I'm in the process of rebuilding my brewery. I have most of the big things covered, but need some little odds and ends. Figure before I run out and buy new I would check here and see if any of you have some extra stuff on hand you'd like to make a few bucks off of.
 I'm needing all the little things... hydrometer, theif, capper, racking cane. All the little stuff. If you have anything lying around you think I might need let me know and shoot me a price.
 Much appreciaed!!
The stuff you are looking for is all pretty inexpensive, if its not a local pick up the shipping alone might cost the same as the cost of the stuff new, just sayin' ;)

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