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Messages - rjharper

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I wonder what percentage of AHA membership joins in July just in advance of GABF for the sole purpose of buying tickets.  I mean if you're going to drop $250 per head on tickets, plus flights and hotels, what's another $38.  I'm not usually one to advocate raising prices, but I'd rather see the AHA membership costs go up, so that AHA members actually reflect homebrewers, not just people who want to power drink at GABF for a weekend.  Plus that way, the people who actually brew and appreciate craft beer, might have half a chance to get a ticket for members only...

Events / Re: GABF Tix problem...?
« on: July 31, 2012, 10:48:41 AM »
Given that non-members could purchase through the mobile site, I expect a lot of scalpers probably expected that if they know the system, and bought it out.  I was lucky, I got mine but most of my friends missed out on the Sat afternoon.  Total mess with Ticketmast, spent 20 mins on the phone to be told I had to buy online, except online didn't work.  And separate transaction fees for each session?

Between Ticketmaster headaches, prices going up again, and non-members bumrushing the mobile site, GABF isnt what it used to be.

Equipment and Software / Building a jockey box
« on: July 11, 2012, 11:04:59 AM »
Anyone bought one of these cold plate chillers from sodadispenserdepot? They seem pretty cheap compared to some of the ones on beer related sites.

Beer Recipes / Re: Panama Red American Wheat
« on: June 21, 2012, 02:19:50 PM »
An ounce of roasted barley or carafa III added to the mash at sparging time should add a lot of colour without much flavor.

All Grain Brewing / Re: NHC Second Rounders...Batch or Fly Sparge?
« on: June 20, 2012, 04:44:53 PM »
I don't "hope to find" anything.  Just curious.  I doubt anything can be determined conclusively from this.  Also, I posted this in the All Grain subforum since that's how I brew, and I have zero interest in extract beer making (I can't bring myself to call it "brewing"...sorry).

I'm mildly offended by this.  ;)  I've had extract BREWS win gold medals, qualify for MCAB, and take second best in show, beating out hundreds, and in the case of two competitions, thousands of entries.  I've since made the transition to AG, but I still enjoy making extract if time is short.  Brewing isn't just about the recipe, it's the techniques, fermentation temperatures, and other skills developed.

Zymurgy / Re: We need your brew dog photos!
« on: June 16, 2012, 01:34:38 PM »
Here's Lindzi, my retired police EOD dog, watching over 10 gallons of BDSA boiling...

Other Fermentables / Re: Bottling my first Mead...Advice??
« on: June 11, 2012, 01:06:28 PM »
I use my beer gun too, but I have both CO2 and gas blend (for my stouts) bottles.  I use the blend with mead, I figure I can purge with N2 instead.

WLP550 is my go to Belgian yeast for most styles. I've used it for dubbels, triples, quads, saisons and pales

All Grain Brewing / Re: oxidation risk with batch sparging
« on: June 07, 2012, 03:13:39 PM »
I'll also add that once you get the wort to the boil, the solubility of dissolved gases drops to zero anyway, so HSA could only occur in the window between sparging and boiling.  Ive always batch sparged, always stirred the hell out of it, and never had a problem.

Beer Recipes / Re: Peaches anyone?
« on: June 05, 2012, 10:00:37 PM »
I just bottled a mango peach saison.  2lbs each of mango and peach pureed into secondary.  I can taste the mango, but the peach is subtle if detectable at all.  That said, the beer is awesome. :)

Beer Recipes / Re: Scaling up a stout to an imperial stout
« on: June 04, 2012, 11:31:08 AM »
I would mash cooler personally.  Anytime I'm making a BIG beer like this, and I'm pushing the limits of attenuation, I go for 149 F, and let the yeast go as far as they will. There will still be plenty of body left with 75%+ attenuation from 1.100.

Ingredients / Re: Cherries
« on: June 03, 2012, 08:31:30 PM »
I've made a BDSA with kirsch ( sour cherry brandy ) soaked oak, and it's lovely, just took a bronze medal at SOFB last month. I think adding sour cherries, is a great idea.

Brewing a Belgian Dubbel, racking the mead and cider to bright tank, and dry hopping the rye PA. Oh and bottling so I can kick a couple of nearly empty kegs. Yes I have nothing better to do. :)

Beer Recipes / Re: Which BJCP#? 16E or 20A
« on: May 31, 2012, 09:00:35 PM »
Tasted it tonight; definitely Belgian first, fruit second in the background.  16E it is...

Beer Recipes / Re: Which BJCP#? 16E or 20A
« on: May 31, 2012, 11:24:50 AM »

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