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Messages - duboman

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421
General Homebrew Discussion / Re: A father and son bond over brewing
« on: June 12, 2014, 02:15:34 PM »
My dad is still kicking hard but doesn't drink! He thinks it's cool that I brew and asks questions but that's about it.

My kids, OTOH, think it's really cool and enjoy spending time with me during brew days helping out even though they are not of age. As they go through the various science classes it's fun how they can relate some of the tools of the trade back to things they did in class or relate to things like yeast and conversion, enzymes, etc.

422
General Homebrew Discussion / Re: Good online Ingredient vendors?
« on: June 12, 2014, 02:09:52 PM »
I'd say it depends on what you are looking for. For hops I have found the hop shack to be very good with good pricing (I buy by the pound) and selection and quick shipping. I buy all my malt at the LHBS so I can't speak much for that and I generally try and harvest yeast so I really don't buy that much but when I need something it's from the LHBS.

My LHBS lets me go in on 50# sacks for the grains I use the most and offers me a reward program as well as a 10% discount for AHA/Club membership. The rewards are great, for every $100 spent I can get an additional 5% off the next buy:)

IME, by the time you deal with the shipping costs online is comparable to local so you really need to compare to see if you really are saving

423
Kegging and Bottling / Re: Keg pressure problems
« on: June 12, 2014, 11:03:37 AM »

Was it on pressure over night? If you just put 8psi in and then took the gas off it just absorbed the gas. Leave the has hooked up
this was my thought as well, at 8psi it will take a long time to actually carbonate fully and what little co2 is being put in is most likely being absorbed into the beer over night. Thus, the OP is assuming it's losing pressure when it's really not

424
Commercial Beer Reviews / Re: Revolution Rosa
« on: June 07, 2014, 03:49:44 PM »

Nice pic by the way
thanks! How's the brewery/taproom btw? Haven't made it there yet.

425
General Homebrew Discussion / Re: Brewing with rose petals
« on: June 07, 2014, 10:49:52 AM »
I would think that the rise petals would be similar to hibiscus flowers which is use in a Gose with great success.

I use about 2oz dried for a 5 gallon batch, I add them at flame out and they steep as the wort runs through my CFC, total time is about 20 minutes at so. This provides a really nice floral aroma and some flavor.

The Gose only has one bittering charge at 60 minutes for around 12IBU, I'd keep the hops to a minimum so as not to mask the rose addition, stick to a low bittering charge and skip the flavor and aroma additions

426
Commercial Beer Reviews / Revolution Rosa
« on: June 07, 2014, 10:04:12 AM »


I thought I would share the really nice summer beer from a local Chicago brewery. It's a quaffable ale brewed with hibiscus flowers at 5.8%.

Pours with a slight pink short lived head and almost no lacing. Color leans toward amber watermelon-ish and quite clear. Has a very pleasant hibiscus floral aroma and taste and finishes slightly dry on the palette. Hops are a nice balance but can't really be detected in bitter or aroma.

I've now had this several times both on draft and in the can and I'm becoming a big fan of it!

427
Ingredients / Re: birch syrup carbonation?
« on: June 03, 2014, 03:40:43 PM »

i brewed similarly, using sap instead of water for the mash, but i'll be carbonating with syrup, not sap. i think i figured out the math for it. we'll see how it goes. i'll post the results when its finished.
interested in hearing your results, the amber we brewed turned out really great!

428
Ingredients / Re: birch syrup carbonation?
« on: June 03, 2014, 10:33:30 AM »



So it finally carbonated and it was a basic amber style beer, actually tastes really nice.

Looks pretty good. did you carbonate that with birch syrup? if so, how much did you use?
no, the beer was brewed with sap in lieu of water, carbonated with regular corn sugar but it did take forever to properly carbonate, almost 8 weeks and still can't figure out why.  IIRC the 6 gallons of sap added 5 gravity points to the batch so maybe that will help you figure out how much sap can be used to prime

429
Hop Growing / Re: Hop disease
« on: June 02, 2014, 05:50:29 PM »
That is insect damage and it's mostly cosmetic so I wouldn't put much worry in it, the plants will be fine but if it really becomes an issue you can use a general insecticide labeled for edible plants

430
I will read the comments and sample the beer, extrapolate the constructive comments and score and note them in the notes section of the recipe in BeerSmith for safe keeping and future reference to improve the next batch

431
Ingredients / Re: birch syrup carbonation?
« on: May 31, 2014, 03:33:09 PM »


So it finally carbonated and it was a basic amber style beer, actually tastes really nice.

432
Looks like you are researching a retail setup?

Not sure anything you're asking really correlates to "pain points" though since they are all associated with purchasing product.

My initial pain points 5 years ago was simply grasping the basic concepts of brewing beer in general, not what I needed to buy:)

433
Equipment and Software / Re: Used Regulator?
« on: May 31, 2014, 03:01:58 PM »

Bring a tank and hook it up. Adjust the pressure and see if it seems to behave correctly. Not sure what else you can do.

Sent from my XT1030 using Tapatalk
+1
You can also open it up and see if it's clean inside or if it appears to have corroded or sucked up beer in its past.

434
The Pub / Re: Proud Dad
« on: May 31, 2014, 03:00:02 PM »
Congrats!! My oldest is off to LSU in the fall, middle is on to highschool and my daughter is on to middle school, there is not enough barley wine to keep me sane through all this!

435
Yeast and Fermentation / Re: Volume transferred to carboy fermenter
« on: May 31, 2014, 02:44:53 PM »
Congrats on getting started! The first few times you brew it will take a bit to figure out how your system works and calculating vines and efficiency.

Take good notes on the process and the boil off rate as well as losses so you can make adjustments in both recipe design and volume calculations.

After a few batches you should be able to dial things in and hit everything where you need it

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