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Messages - rjharper

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Going Pro / Re: Lease signed, and off we go!
« on: June 27, 2017, 05:30:33 PM »
We ended up compromising on 11' at the lowest point and 13.5' at the highest. No plans to go bigger than 15s, but you never know.

Yup, we're starting with 10s. I can thread enough 30s between the trusses if it comes to that!

Going Pro / Re: Lease signed, and off we go!
« on: June 27, 2017, 03:15:49 PM »
Thanks everyone.

It was the patio location that sold me on this place. Roof is smidge low at 12' to trusses but I'll make it work (it's barrel so goes to 18' at apex). Not looking to go huge right off the bat lol.

Going Pro / Lease signed, and off we go!
« on: June 25, 2017, 08:08:19 PM »
I did it! Wait, OMG what did I just do?

I've been off this forum for bit, got distracted with the BA forum, but I'm coming back, I promise! I'm just a little bit busy right now...

Angry Scotsman Brewing is coming to OKC! The law have changed in our favor, downtown is revitalizing, and I'm ready to take the plunge. Terrified, but ready.

Come see us next year when we open!

Beer Recipes / Re: Wine Kit Saison
« on: March 24, 2017, 06:58:58 PM »

Brewed this a couple week ago. Ended up as 1.073 OG to 0.998 FG, with 33IBUs to balance. It's cold crashing now but tastes good so far. Nicely dry, the white wine comes through, but it's definitely beer. It's not too tannic.

I brewed 13 gal of 1.059 base Saison (30% pils, 30% wheat, 7.5% Munich, 2.5% Caramunich, 30% reserved for grape sugars). Hopped with Pacifica, pitched WLP590 at 70F until 50% attenuation, then raised to 74F. The 30% fermentables balance was calculated from 1.125 SG wine concentrate, where I added 3.5 gal after the fermentation had hit 75% attenuation. Held it at 74F and after 72 hrs we'd hit 0.998.

Probably gelatin it at this point, then run off to kegs :)

Beer Recipes / Re: Wine Kit Saison
« on: March 10, 2017, 10:43:03 PM »
Thanks Eric! I'll probably be shooting for the higher end of the style but balanced accordingly. I'm also planning to mash a little higher, say 154, to account for the fermentability of the wine.

Thinking 30% each of pilsner, wheat, and wine must sugars, 7.5% munich, 2.5% aromatic.

Beer Recipes / Re: Wine Kit Saison
« on: March 08, 2017, 08:31:31 PM »
I did this with a Gewurz wine kit a few years back, and it was definitely one of the best beers I've ever made. I'll try to hunt down the specifics and link/post them here later on today.

Awesome. Good to hear. Looking forwards to seeing your notes. Thanks!

Yeast and Fermentation / Re: Has anyone used welding grade oxygen
« on: March 07, 2017, 06:45:59 PM »
I have an inline HEPA filter from the red Lowes tanks. Never had an issue.

Beer Recipes / Wine Kit Saison
« on: March 07, 2017, 06:43:45 PM »
I have a Voignier wine kit gathering dust, and I'm tempted to use that to make a Saison.

Per Winexpert: Viognier
The intense fruitiness of this beguiling wine suggests rich sweetness, but it shows a surprisingly dry and aromatic finish. A delicate yellow color, tinged with the variety's typical 'green-gold' hue, it bursts out of the glass with apricot, peach and spice aromas.
Sweetness: Dry | Body: Medium | Oak Intensity: None

I think it would be a good compliment to a dry, peppery saison. I'm thinking of brewing 12 gallons of Saison (pretty much 50/50 pils/wheat with a little munich and caramunich) with WLP 590, then at high krausen feeding the 4 gallons of wine kit concentrate into the fermenter. I expect about the equivalent of 12 lbs of sugar in the wine kit, so I'll use Beersmith to factor in 4 gallons of top up, and a late sugar addition to make sure I have it hopped correctly for bitterness.

I'd love some thoughts.

Kegging and Bottling / Re: Anyone used this keg volume indicator?
« on: May 25, 2016, 07:39:54 PM »
For the kegs that matter to me, I tare the empty weight (~8lbs) then weigh the keg and calculate the mass, and hence volume of beer via the FG. #sciencegeek

Do your pin lock disconnects have barbs or MFL connections? Could you borrow a gas disconnect from him and switch out? Even if it's barbs, it will only cost you ~2" of gas line to cut off and switch out a couple of times.

The Pub / Re: Cigars
« on: April 29, 2016, 03:04:57 PM »
I'm definitely partial to a good Oliva these days, although I have some Gurkha and Cohiba in the back of the humidor. I quit smoking 10 years ago, never felt the urge to go back, but a cigar every couple of weeks over the summer is nice (too cold to enjoy one outside in the Indiana winters!)

All Grain Brewing / Re: Buying gain in bulk (Sack)
« on: February 05, 2016, 03:09:04 PM »
Sometimes the 10lb bags of grain from MoreBeer with the free shipping works out a better deal than buying a full sack. And you can mix up your base malts that way.

All Things Food / Re: Smokers: electric vs gas
« on: February 03, 2016, 02:36:38 PM »
Something else to consider for a charcoal smoker would be a pit barrel cooker. I got one a few weeks ago, and plan on doing a full review on here in the future.

One basket of charcoal burns for about 12 hours, once the cooker is dialed in. I had an offset smoker, which required constant tinkering to keep the fire going right. Ended up warping it badly by tying it down in my truck, got so bad it would never hold temp. Got rid of it about a year ago, and finally got my new cooker a couple weeks ago.

One of the biggest reason I went with the pit barrel cooker is it's ready to go out the box, and it's completely self contained. All the parts store in the cooker, and there's even room for a bag of charcoal and my charcoal chimney. The entire thing is easily lifted into my tuck's bed, and ties off with a couple of bungie cords.

Basically a UDS that isn't so ugly right? :)

Kegging and Bottling / Re: 80% CO2, 20% N2 - possible, yeah?
« on: January 14, 2016, 05:56:46 PM »
You need a gas blender, then two tanks; one each of CO2 and N2. Then you can blend your own and maintain partial pressures where they need to be. Also means you can use straight CO2 if you need to fast carb, and straight N2 if you want to keg still wines or meads. :)

Kegging and Bottling / Re: Beer Line Cleaner
« on: November 24, 2015, 01:07:06 AM »
I'll usually rinse the lines with Star-San between kegs with a pump bottle as posted. Every 3 months or so I'll bust out a bucket of hot BLC, and a mini pond pump, and circulate through each of my lines for a good 20 mins a piece. I find the moving BLC is much more effective than filling the lines and just letting it sit.

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