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Messages - rjharper

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16
Beer Recipes / Re: Gruit Help
« on: June 20, 2013, 10:36:15 AM »
To resurrect a zombie, since it's right in line with what I'm asking, how did the OP brew turn out? I ask because I need to brew a gruit as part of a beer history exhibit for a special session at my local science museum.

I have on hand
4oz Yarrow
2oz Bog Myrtle / Sweet Gale
1oz Wild Rosemary
1lb Heather Tips.

I found the same recipe as the OP, but I'm also very aware of dmtaylor's point of toning down  herb additions, especially the yarrow and rosemary. I'd also like to include some heather since I do like Fraoch. So is the OP recipe any good? Does anyone have another recipe they suggest? I'd like to go a little lighter than a 1.088OG.

17
Pimp My System / Re: Beer line Hex Nut size?
« on: June 19, 2013, 08:35:42 AM »
http://www.kegworks.com/hex-nut-for-beer-lines-1170-p20552

It's right there under specs. 7/8" x 14 straight pipe thread.

18
Raw grain is bugs.  It's a lactobacillus culture on the husk of the grain that causes the souring.  I'm also assuming that the kit is in the style of Moose Drool, which is pretty bitter if I recall.  Lacto isnt a fan of higher IBUs.

19
The Pub / Re: Well, most brewery owners are cool...
« on: June 03, 2013, 06:14:18 PM »
There's also a lesson to be learnt here regarding co-signing loans, proving collateral as security, and paying more attention to the finances of companies you invest in.  I feel bad for the parents' situation, but they kept throwing money blindly at their investment without any due diligence as far as I can see.

20
I just racked my Amarillo IPA. I'm brewing a ten gallon batch of a "4 C's IPA" Saturday... It will include 18 ounces of a combination of Columbus, Chinook, Cascade, and Centennial hops. Looking forward to it. I haven't brewed a ten gallon batch in awhile.

I made one of those a couple of months ago, and just kicked my second keg.  That hop combination is killer. I'm trying a rebrew using Falconers Flight 7Cs to see how it compares.

21
The Pub / Re: Looks nice but it's just an opener...
« on: May 30, 2013, 02:18:39 PM »
A $35 dollar stationary bottle opener who's claim to fame is to not bend the caps? I particularly like this bit

Quote
Stout uniquely opens bottles by pressing on opposite edges of the cap, unlike common openers that bend the cap in the middle. Stout does not bend the bottle cap. At all. This results in an efficient popping of the cap, and none of your usual “wrenching” of the beer to bend the cap off. Home brewers -- you can reuse these caps on your next batch of beer.


Um, riiiiiight. Because those will really seal nicely...  :o

22
Homebrew Competitions / MCAB XV Results
« on: May 28, 2013, 08:08:21 AM »
Anyone heard any news on the MCAB? I know that there was a shipping address snafu that pushed back some of the judging, but the last site update still states results by Sat 5/25.  LAst I heard the organizer John is still waiting for results from the competition director (cant post without results!)

23
The Pub / Re: Amber Beer Glasses
« on: May 27, 2013, 09:46:54 PM »
What about cutting the top off a cool silk screened bomber, then fire polishing the edges. Like this

http://www.etsy.com/listing/93795430/rogue-pint-glasses-from-recycled-rogue

24
The Pub / Re: Heading my way
« on: May 20, 2013, 07:39:39 PM »
I was helping my probrewer friends in east OKC. We had barely finished transferring to the conical when Moore got hit, and we evacuated the brewery for 45 mins before returning to clean up amidst a crazy hail storm. We were fine, but Moore is like a war zone. Thankfully my friends down there are safe.

25
Ingredients / Re: 3 hour dry hop?
« on: May 17, 2013, 10:12:35 PM »
I dry hopped a Barleywine for 3 months once because I didn't know any better. It won medals. Now I dry hop my barleywines for at least 1 month of staggered additions.  I like the resinous outcome. Seems to help fake the aging a bit. The end result always scores in the 40s.

26
Kegging and Bottling / Re: Handle on 20 LB CO2
« on: May 10, 2013, 02:31:09 PM »
That is a great price. I pay $50.00 to fill my 20 lb. tank.

I pay $50 to swap out my 50lb tank. Every 2yrs...  :D

27
All Grain Brewing / Re: REALLY no sparge
« on: May 09, 2013, 03:12:13 PM »
how big of a batch where you aiming for? this seems like a really cool idea.  Ive heard of similiar recipes with bread added as a starch source.

This recipe is for 5 gallons. The brewery I was talking with has a 15 barrel system.  Needless to say we're NOT baking that much grain!

28
Equipment and Software / Re: PBW
« on: May 09, 2013, 12:32:43 PM »
Better Bottles ... will not shatter.

No but they will stress and crack at the most inopportune times spilling precious homebrew everywhere.  If I do plastic, its a nice thick walled bucket...

29
All Grain Brewing / Re: REALLY no sparge
« on: May 09, 2013, 11:05:58 AM »
I do a no sparge, no boil, no hops to make my Egyptian historical brew. Just mashing baked grain breads with dates and chamomile. I sulfite it to kill the bugs, then pitch my starter. Over time it turns beautifully clear, and is a light bodied summer brew with notes of the chamomile and dates. Oh, and it keeps winning golds in 23A  ;)

So yes, it can definitely be done.
Fascinating - can you post a recipe?

I've kept this one pretty close to my chest so far, but I'm trying to be less competitive and share the fun of a new twist on an ancient brew. So good luck, and let me know how it turns out. PM if you have more questions.  The feedback I get on scoresheets for this is very positive, and most people dont believe there's no hops or boil since its clean and balanced.

4lbs 2-row
2lbs flaked maize
2lbs white wheat
Close down your mill and grind away (flour isnt a concern here)

Add enough water to get it to all stick together, then dump it on a nonstick cookie sheet in a big pile. Place  a meat thermometer in the middle and set the alarm to 125F.  Place in a hot oven (425F) and bake until the outside is toasty brown (you'll see sugars caramelizing as conversion begin which is pretty neat) but dont let the core overheat because you want to preserve the amalyse enzymes.

Dump the lot into your mash tun. Add 2lbs of chopped dates and 1/2 oz of chamomile tea bags. Add all your water volume, dough in and target the mash at 155F then let it sit for 6+ hrs. It's fine if it drops down to 130F, you want this to be really fermentable.

Run off to a sanitized carboy, adding campden tablets to sulfite for 24hrs. Pitch your favorite yeast strain (WLP007 works nicely).  Ferment and treat as a regular beer from then on.

It will drop clear if lagered. No need for filtration.  Ages nicely as long as sanitation is good.  I tried to pasturize one instead of sulfite and it went lacto sour on me. Which also tasted pretty freaking awesome by the way, so feel free to experiment. 

Right now I'm trying to see if I can replicate the end flavors with some C60 and Biscuit to skip the bread making step, so it can be scaled up to work with a local microbrewery.

30
Kegging and Bottling / Re: Outdoor draft system
« on: May 09, 2013, 10:49:42 AM »
A 5-line glycol system runs about 700 GBP/800 EUR/1000 USD. I like your cooled PVC pipe idea. Alternatively, I wonder if sealing the PVC and filling it with water or glycol would work, with no need for recirc. Assuming perhaps convection would help keep things circulating.

I know why we like glycol for chilling, but since we're operating above freezing point, why not simply have a water recirc instead. Keep a container in the keg fridge, then use a cheap pond pump to deliver it to the top of the pvc line and let gravity return it to the fridge?

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