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Messages - duboman

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91
The Pub / Re: AHA Tuesday Trivia - Hops
« on: February 16, 2016, 06:18:34 PM »
Met Owsley once, I'd consider him a noble hop

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92
Pimp My System / Re: Simple no-lift brewing. Or how I saved my back.
« on: February 16, 2016, 02:51:33 PM »
Nifty and functional set up, looks like even a wheelchair bound person could brew with it.

In trying to answer your question on lifting cases of bottles, perhaps a small low shoulder floor jack with a piece of plywood attached to the lift to place the case on? Limiting factor I suppose would be the height of the lift?

Good luck with the surgery!

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93
All Grain Brewing / Re: Max # of malts in commercial beer recipe
« on: February 14, 2016, 01:43:06 PM »
If you read Zymurgy or BYO or even some of the clone books featuring recipes from actual commercial breweries you will see examples of many styles of beers that employ more than 4 types of grain and maybe as many as 9. Also some commercial breweries will list ingredients of their beer on the website, some even provide home brewers the recipe. Somewhere there is a list of breweries that do this, don't have the link handy

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94
All Grain Brewing / Re: Max # of malts in commercial beer recipe
« on: February 14, 2016, 01:28:46 PM »
Not a commercial brewer but its a pretty open ended question as Thirsty Monk points out due to all the other variables. You also ave to account for the pricing of the bulk purchases the commercial brewer is making. Knowing other commercial brewers, their main goal is a quality product and their desired beer recipe to produce their vision. I'm sure cost goes in to it but I would think the desired beer takes precedence and recipe ingredients wouldn't

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95
Ingredients / Re: what water to test
« on: February 13, 2016, 09:41:43 AM »
I'd just have them run the brewer test on both and then you can decide which one would be best to brew with. The same test should also verify your softener is working

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96
The Pub / Re: BA letter to Peyton
« on: February 11, 2016, 06:43:22 AM »
Technically, he should be fined for his words, the NFL bans players from plugging alcohol of any kind, they are simply not allowed to plug any alcoholic products as well as tobacco. If he retires its a non-issue. He got his plug in but I'm pretty sure he wasn't paid to do it, simply tooting his own horn:)

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97
The Pub / Re: BA letter to Peyton
« on: February 10, 2016, 03:53:52 PM »
I believe Manning has interest in 2 CO AB distributors and also owns 25 Papa Johns throughout CO, I don't see him giving up major endorsement money but he might sample few craft beers just for the hell of it;)

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98
Kegging and Bottling / Re: cold crashing and bottle carbonation?
« on: February 10, 2016, 06:48:43 AM »
Letting it sit for a few hours really won't make a difference, just bottle it cold and then keep it  somewhere dark and above 70 and it will carbonate fine

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99
All Grain Brewing / Re: Gose
« on: February 08, 2016, 08:00:18 PM »
The better ones take some looking to find the salt, coriander too for that matter.
True but still difficult. This beer has been entered in 6 different comps and judges have commented at both spectrums, same exact recipe. High score of 38 low score of 24, even at the avg score same spectrum of taste descriptions.

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100
All Grain Brewing / Re: Gose
« on: February 08, 2016, 07:15:42 PM »
I brew a hibiscus Gose and love it, if you search for hibiscus gose in the recipe thread you'll see it. Personally I like Gose a lot, especially in the summer, I find them very refreshing.

As far as brewing its pretty straightforward and kettle souring is easy. Balancing the salt is the most difficult as everyone perceives it differently. I've had comments all over the board from too much salt to hardly noticed and I always use the same amount;)

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101
Yeast and Fermentation / Re: WLP565 Belgian Saison I question
« on: February 07, 2016, 09:01:29 AM »
It may drop a couple more points but you will also get secondary fermentation from the oranges, I would rack to a secondary vessel onto the oranges and let it finish fermenting out, not even necessary to hold temp, just let it free rise and finish

Edit, Jon chimed in before me and I'd concur with him as well, really either way IMO

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102
Homebrew Competitions / Re: BABBLE brew off 2016
« on: February 05, 2016, 06:38:56 AM »
Registered.

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103
General Homebrew Discussion / Re: Repackaging from 22 oz bottles
« on: February 05, 2016, 06:38:05 AM »
I too don't really see this working well, especially for a comp where you are trying to submit your best product. If you elect to proceed I would try to do one now and see if it even works, you don't want to submit flat beer

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104
Yeast and Fermentation / Re: Crazy fermenter pic
« on: February 01, 2016, 06:38:16 AM »
I agree, looks like star San or left over froth from when you filled the vessel and it stuck there

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105
Kegging and Bottling / Re: urgent puzzled newbie kegger question
« on: January 30, 2016, 09:07:30 AM »
Because it beats the hell out of sanitizing and filling 50 bottles. Just my opinion though.  ;)
+1
I'll also add that there is a possibility that your poppit is not properly seated or plugged up preventing the gas from flowing properly, it happens sometimes

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