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Messages - duboman

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451
Those look great!

452
General Homebrew Discussion / Re: bulk rhizome purchase.
« on: February 28, 2015, 08:18:03 AM »
Great Lakes Hops charges commercial customers a fraction of the retail price per plant.
True but I believe they are still more than a basic rhizome.

453
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 28, 2015, 07:23:42 AM »
You could also make several batches that came out great without sanitizing your equipment and come to the conclusion that sanitation doesn't matter. Its using best practices batch after batch that makes a good brewer. You can make a great beer with no starter and bad sanitation, but not every time.
Exactly and that was my original point, best practice means consistency and knowing my hard work will pay off as expected each and every batch

454
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 27, 2015, 04:26:30 PM »
Good on ya! Although I'm not really sure what your point is.

I don't really recall anyone saying not doing a starter won't produce a good beer, its just not best practice to under pitch and I'm not sure 3 batches should be extrapolated to mean consistent success;)

Not trying to be snarky, just saying that perhaps your next batch could be the one that doesn't work out so well....

455
General Homebrew Discussion / Re: bulk rhizome purchase.
« on: February 27, 2015, 04:19:57 PM »
Great Lakes Hops is great and they sell bulk but they sell actual plants, not bare root rhizomes. Quality is excellent and your new plantings are further along than just a rhizome although its a more expensive product

456
Equipment and Software / Re: The Zymatic has landed!
« on: February 26, 2015, 04:32:39 PM »
Sounds like HAL might have other ideas for your beer....

457
I have found a basic salt scrub works exceptionally well. Simply wet a clean sponge, sprinkle a little table salt on it and scrub the inside of the glass, rinse with hot water, dry and pour.

458
Going Pro / Re: The most expensive ingredient in beer...
« on: February 25, 2015, 04:37:26 PM »

Keep in mind we are still paying taxes on ingredients we buy. $7 a bbl plus the state taxes end up being a huge chunk when you add that ontop on everything else.
You pay taxes on malt, hops, and yeast? I've always thought they were exempt as food.
Here in Chicago we pay taxes on everything, state, local and federal, I would love to live somewhere tax was exempt on food and food products, 10% is the minimum on most goods, food is 8 and alcohol and gas, OMG, its ridiculous and our state is still bankrupt!

459
Commercial Beer Reviews / Re: Stone Delicious IPA
« on: February 25, 2015, 11:03:28 AM »
I didn't realize that this is Stone's low Gluten beer. I saw in this article that they use Clarity Ferm to reduce the gluten content- I remember a thread on Clarity Ferm last year where people were debating the flavor impact of using it.  Judging by the reviews so far, must not be much flavor impact. If there were I'm sure Stone wouldn't use it. Need to try this beer.

http://beerpulse.com/2015/01/stones-gluten-reduced-delicious-ipa-now-available-coast-to-coast-3570/
I didn't either and I'd say its a mighty tasty beer, gluten or not

460
Yeast and Fermentation / Re: Boiling Chips...
« on: February 25, 2015, 07:51:14 AM »
NOt familiar with boiling chips but I use ferm-cap S, one drop in the flask is all it takes to prevent a boil over.

461
Equipment and Software / Re: New to this hobby
« on: February 25, 2015, 07:45:21 AM »
+2 to the club suggestion and supporting the locals! Also, if you are not already an AHA member, sign up. Most local stores provide discounts to members and there are other deals available at breweries and tap rooms depending on where you live, not to mention Zymurgy magazine.

One thing I'll add as you investigate is temperature control for your fermentations. It's the one thing that sometimes gets overlooked in the beginning but will go a very long way in producing good beer to start! It can be as simple as a tub of water with frozen water bottles or an aquarium heater or as fancy as a dedicated temperature controlled fermentation chamber but happy yeast in the right environment produce the best beer!

462
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 24, 2015, 11:07:47 AM »
Yea this is when winter starts to wear on you.  Temps going up the first of next week.  Heat wave near 40, as soon as the ice mess melts I'll be back on it.  Looking forward to that temp in the mid 40's.  Perfect brewing weather.

+1
Got the boil going now and the garage is up to 35 so it's not terrible but I can't wait for spring when the rig is on the driveway and I'm not wearing layers of Carhart!

Although.....I will miss chilling with 50 degree water:(

463
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 24, 2015, 10:12:21 AM »
Brewing up a Saison Rye today, the garage is a balmy 28oF and it's supposed to be a high of almost 30, back into the deep freeze tomorrow and the rest of the week! I'm about done with winter!

464
The Pub / Re: Brewery Interview
« on: February 23, 2015, 06:09:37 PM »
Bring a poly shovel for the mash tun and you're golden:)

465
Kegging and Bottling / Re: Losing Carbonation And lacing After First Pour
« on: February 23, 2015, 05:44:26 PM »
I use 10PSI at 38F and 10' lines with cobra taps. The taps and lines are in the fridge so they stay cold all the time.

What is the optimal foam for you guys? I can pour a pint with about a 1/4" of foam. If I want more I just aim for the middle of the glass.
I like a good 1/2 inch to 3/4 optimally.  I typically get a bit more on the first pour, but she settles down after that.  I also use a fan to help even out keezer temps, otherwise the cold air loves to cling to the bottom.  A typical pour starts off running down the side of a tilted glass and finishes straight down the middle.  Makes me thirsty just thinking about it.
+1

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