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Messages - theDarkSide

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Yeast and Fermentation / What are you paying for your yeast?
« on: August 06, 2012, 06:27:01 PM »
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  >:(

Events / Re: GABF Ticket Sales/Swaps
« on: August 02, 2012, 06:16:17 PM »
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.

Other Fermentables / First Mead Questions
« on: August 02, 2012, 05:10:56 PM »
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.


General Homebrew Discussion / Re: Boston Lager or California Lager
« on: August 01, 2012, 03:09:04 PM »
This pretty much covers the history part:

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

Events / Re: NHC 2012 final round scorecards and awards
« on: July 30, 2012, 12:43:35 PM »
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.

General Homebrew Discussion / Re: Looking Forward to Fall
« on: July 27, 2012, 06:14:03 PM »
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  :-[

Equipment and Software / Re: building vs. buying mash tun
« on: July 27, 2012, 12:46:03 PM »
I built this one 4 years ago and it works great:

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 )

General Homebrew Discussion / Re: Looking Forward to Fall
« on: July 26, 2012, 07:15:42 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.  >:(

All Grain Brewing / Re: Dough-In
« on: July 26, 2012, 06:15:34 PM »
+1 for Beersmith, but there are plenty out there to get you started.

Equipment and Software / Re: Chest Freeze/Keezer
« on: July 26, 2012, 02:08:19 PM »
I have 4 kegs (snug) on the floor of my 7 cu ft chest freezer, with the 5lb CO2 bottle inside on the hump.  I tried putting a keg on the hump with a 2 x 6 collar and it just misses with the QD on.  A 2 x 8 collar will allow me to put 2 more on the hump if I move the tank outside.

Also, Home Depot will routinely have the 7 cu ft chest freezer on sale for $168.00 with free shipping if you can wait.  If not, check at the local post office for the moving kits, as there are usually some 10% off coupons in there for HD or Lowes. ( Save a bunch on my John Deere lawn tractor using one of those ).

Edit:  My kegs are all Ball Lock

Yeast and Fermentation / Re: Traveling with wort
« on: July 12, 2012, 12:28:58 PM »
I'd pitch when you get home.  And as long as you have a way to keep it from spilling, hit some bumpy roads on the way home.  It will be a nice little 10 minute aeration. 

All Grain Brewing / Re: Does it matter?
« on: July 12, 2012, 12:25:30 PM »
Doesn't matter as long as your cooler is blue  ;)

I add a couple gallons of water, some grain and stir.  Add more water, grains, stir...repeat until I'm doughed in.  This method works well for me with no dough balls.

Mead...the Red-Headed Stepchild.  ( Michael Fairbrother, you are welcome to use this in your next promo :) )

Kegging and Bottling / Re: dry hopping post carbonation?
« on: July 10, 2012, 04:31:41 PM »
I dunk the bag in Star San and suspend with dental floss like others above.  My Arrogant Bastard clone didn't come out quite like I hoped so I am dry hopping in the keg with some Chinook.

Equipment and Software / Re: Hop spider design
« on: July 10, 2012, 12:47:08 PM »
Just re-did my spider this morning with 8" SS bolts, washers, and nuts.  The first run went great, but it was only a dry stout with one 60 minute addition ( 2 oz ).  I will have to see how it does with some of the more hop-heavy recipes.

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