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Messages - theDarkSide

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1591
The Pub / Re: Best Portland neighborhood for breweries/restaurants?
« on: August 13, 2012, 07:10:25 AM »
wait, we are talking about portland OR right?

Once someone chimed in with the SE & NW, I figured it was OR.  I wish people would be specific.

FYI - in Portland, ME - Old Port is the place to be!!  ;)

1592
You paid $11.75 for 5 month old yeast?  ???

I know, I know.  It was one of those situations where I have to step it up a couple times and if I didn't get it that day, my schedule would be pushed back.  Trust me, it's not something I do on a regular basis.

1594
I just went through this with a pack of Wyeast 2124 ( see "What are you paying for your yeast post?").  Mine went on a stir plate at room temp for 36 hours and nothing.  The yeast was older ( March 6th ) but I expect to see something. 

I did smell the starter and it smelled like wort...no yeast or sulfur compounds.  I didn't take a gravity reading because I was a little frustrated with the yeast ( and the shop that charged me $11.75 for the smack pack ), so I dumped it.

How old was the yeast and how was it handled before getting to you ( i.e. shipped from online store in 95 degree heat) ?

1595
Events / Re: NHC 2013 Hotel?
« on: August 09, 2012, 05:46:47 AM »
anything confirmed yet?...I wanna book asap

This past year you couldn't book at the group rate until Feb 1st. 

1596
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 07, 2012, 09:01:15 AM »
Why in the world would the yeast makers say "hey, this is enough for your 5 gallons of beer" when they could sell more yeast in a pack and charge more for a proper pitch of yeast? 

I'm sure it has something to do with attracting the newer or less experienced homebrewers, who want to make beer without the added complications of making a starter.  Otherwise they would just go with the dry option.  And they can probably assume the more experienced homebrewers will know to make a starter or add multiple vials/smack packs.

Bottom line: I am too lazy to wrangle yeast, but would start right away if my option was 6 month old yeast for $11.
Trust me, if this was the norm...I would be keeping my own library.  Unfortuneately my laziness got the best of me and I was a little rushed.  As it stands right now, I'm not even sure the starter I did last night is going to make it.  9 hours later on a stirplate at room temp and it doesn't look like it's doing anything.  I'm going to check it when I get home from work before making a decision to continue or not.  >:(

1597
Yeast and Fermentation / What are you paying for your yeast?
« on: August 06, 2012, 11:27:01 AM »
I just bought a smack pack of Wyeast Lager yeast today and it cost $11.75.  I wouldn't normally pay that much but I needed it sooner than later.

What is everyone else willing to pay for yeast?

I know I can get it cheaper online, but I'm not too crazy about it sitting in the UPS truck in this heat, even with the freezer packs (which probably only last a few hours ).  Another local option has it for $9.99, which also seems high.  Most of the places around me only have Wyeast, but it is the same for White Labs?  Is everything going up?  Is there a dreaded yeast "shortage"  ;)?

Also the yeast I got today is dated March 6, 2012 which means I'm going to need to step it up a few couple times to get the total yeast I need.  But when you procrastinate, you pay I guess  >:(

1598
Events / Re: GABF Ticket Sales/Swaps
« on: August 02, 2012, 11:16:17 AM »
Not quite sure what they could do to fight it.

Member's only tickets tied to the actually account and checked at the door...although I imagine it would be a nightmare logistically. 

All I can say is Rule #1 of the Brewer's Code:  Don't be a d**k.

1599
Other Fermentables / First Mead Questions
« on: August 02, 2012, 10:10:56 AM »
Started my first mead on Sunday.  15 lbs of wildflower honey, water, and 1/4 of the nutrients.  I rehydrated the yeast (71B-1122) according to package and I'm fermenting at 65 F.  I open and stir it twice a day, once in the morning and once at night.  I also add a 1/4 of the nutrients when I stir at night.  I currently have 1/4 left and from an interview with Curt Stock that I saw, he said the last 1/4 should be added when 2/3 fermentation was done. 

My question now is how many more days should I be stirring the mead to off gas the CO2?  Is there some unwritten rule or it is based on percentage of fermentation completed?  Should I be stirring it everyday still but maybe not as vigorously as I have been?

I have some madagascar vanilla beans soaking in vodka right now to dose the mead at bottling time.

Thanks!

1600
General Homebrew Discussion / Re: Boston Lager or California Lager
« on: August 01, 2012, 08:09:04 AM »
This pretty much covers the history part:

http://www.samueladams.com/discover-craft/history-sam-adams.aspx


I believe the yeast is Wyeast 2124 - Bohemian Lager...but I can't be 100% sure.

1601
Events / Re: NHC 2012 final round scorecards and awards
« on: July 30, 2012, 05:43:35 AM »
I picked up my scoresheets at the conference but did get a letter on Saturday from the AHA regarding my entries, so I'm sure you'll have them soon.


1602
General Homebrew Discussion / Re: Looking Forward to Fall
« on: July 27, 2012, 11:14:03 AM »
I was really hoping to get an Octoberfest going to have for Oct 1st, but time is definately running out.  Too many projects around the house eating into my brewing time.  >:(

If you can get it going within the next week or two you'll be fine.  I'm planning one very soon.  :)

Yeah. I may have to call in sick next week  :-[

1603
Equipment and Software / Re: building vs. buying mash tun
« on: July 27, 2012, 05:46:03 AM »
I built this one 4 years ago and it works great:

http://brewing.lustreking.com/gear/mashtun.html

The only modification I've made is adding a Bazooka screen instead of the SS mesh from a supply line for the manifold.  Holds temperature very well ( 1-2 F drop over an hour )

1604
General Homebrew Discussion / Re: Looking Forward to Fall
« on: July 26, 2012, 12:15:42 PM »
Apparently Fall is already here.  My local bottle shop just posted on Facebook that they just received this year's Shipyard Pumpkinhead, Smashed Pumpkin, and Spaten Octoberfest.  What's coming next week...Christmas beers?  ::)

I was really hoping to get an Octoberfest going to have for Oct 1st, but time is definately running out.  Too many projects around the house eating into my brewing time.  >:(


1605
All Grain Brewing / Re: Dough-In
« on: July 26, 2012, 11:15:34 AM »
+1 for Beersmith, but there are plenty out there to get you started.

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