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Messages - rjharper

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376
Commercial Beer Reviews / Re: Old Speckled Hen
« on: January 23, 2012, 04:02:40 PM »
does it have that golden syrup flavor that it's parent has ???


Not that I recall.  The floral notes of the hops were what stood out to me.  It certainly wasn't sweet, and the malt was more subdued.

377
Commercial Beer Reviews / Re: Old Speckled Hen
« on: January 23, 2012, 11:31:00 AM »
I was chowing down on its younger brother, "Old Golden Hen" this weekend at a pub in London.  From the cask, weighing in at 4%, I'd have pegged it as an English IPA but its apparently targeted as a blonde ale.  Lots of Galaxy hops in the finish, and really quite nice as a session beer.


378
Ingredients / Hop Bursting
« on: January 22, 2012, 01:37:37 AM »
Recently at the COOP Aleworks anniversary party, they unleashed a small batch IPA, with 24oz of hops in a 5 gal recipe.  Needless to say it was awesome, and gone in no time at all.  It got me thinking, and then Austin Homebrew has an 18oz hop value pack of 3oz each of Columbus, Warrior, Summit, Nugget, Galena and Willamette.  With the exception of Willamette, these are all high alpha varieties.  I'm thinking of brewing my usual 1.060 IPA grain bill, but hop bursting so the Warrior, Galena and Nugget go in at 5 mins, the Willamette at flameout, then dry hopping on the Summit and Columbus.

Any thoughts or suggestions?
Thanks,

379
Some competitions allow multiple entries in the specialty categories.  You might want to check the specifics.

380
The Pub / Re: Bacon increases cancer risk
« on: January 13, 2012, 03:54:43 PM »
I expect there's some cause versus correlation issues at play here, where cancer risks increase with obesity, obese people eat more sausage etc.  Everything in moderation (except bacon and IPA) and we'll be fine...

381
The Pub / Re: impy stout blow up
« on: January 12, 2012, 04:08:05 PM »
Been there, done that, cleaned up... It's always the Imp Stouts, never a lighter ale of same OG.  Must be the dark grains...


382
General Homebrew Discussion / Re: 2 batches ruined
« on: January 12, 2012, 09:43:43 AM »
I throw a campden tablet in the HLT at the beginning of each brew day, after the water has passed through a carbon filter.  It's peace of mind for cents.

383
General Homebrew Discussion / Re: Massive Starter Krausen
« on: January 12, 2012, 09:41:16 AM »
Same thing happened to me last month.  Half a previously refrigerated slurry of WLP001, one quart of starter in a 1/2 gal growler, and yeast everywhere 4 hours later.  I've never had a starter need a blow off tube.  Kind of defeats the purpose really...

384
I'll admit Budweiser was my first go to beer (ah, the power of mass marketing).  Then I stumbled onto Yuengling, and that became my usual selection before I moved to Oklahoma, and decided I'd just have to make it myself...

385
The Pub / Re: Hey, did you guys know.....
« on: January 10, 2012, 12:11:11 PM »
Does it count if you take an empty water bottle into the airline lounge, fill it up with the complimentary alcohol (provided by the airline nonetheless) and chug that during the flight? :)

386
Yeast and Fermentation / Re: Ambient vs. Fermentation Temps
« on: January 09, 2012, 06:46:20 PM »
I keep my carboys in a water bath, and keep it recirculating. I reckon the temperature of the beer has to be pretty much the same as the water bath since i keep the boundary layer on the outside of the glass disturbed.  This time of year I drop an aquarium heater into the water and control temps that way.

387
The Pub / Re: Hey, did you guys know.....
« on: January 06, 2012, 11:17:57 AM »
Yeah, its an offense to consume any alcohol on board, that's not provided by the airline.  Although I find the $7/drink more offensive!

388
Equipment and Software / Re: Thermometer Blowout
« on: December 24, 2011, 11:41:10 AM »
If I recall, the brewmometer dial shouldnt be allowed to get above 145F (if its too hot to touch, its too hot), meanwhile the dip coat rubbers usually have a melting point of at least 300F (it has to be greater than 212F otherwise the heat conducted from the boiling wort would melt it).

389
Equipment and Software / Re: oxygenation
« on: December 14, 2011, 03:00:00 PM »
Ambient air is only 21% oxygen (78% nitrogen).  Bottled oxygen and an airstone are way more efficient.

True, but how much efficiency does a home brewer really need? Pumping oxygen instead of air saves 10 min, but it also costs more.

It's also about how much oxygen you can dissolve.  Wyeast did a study that showed whether you shake and splash for 40 secs, or aquarium pump and air stone for 5 min you can only get about 8ppm dissolved O2.  1 min of pure O2 through a sintered stone can deliver up to 26ppm O2.  This may not be important for 1.040 session beers, but if you're trying another 1.120 monster, it can surely have an impact on yeast health.

http://www.wyeastlab.com/hb_oxygenation.cfm

390
Equipment and Software / Re: Hood for venting propane?
« on: December 14, 2011, 09:33:07 AM »
Remember you're not just venting CO, CO2 and H2O from combustion.  You also need to bear in mind that propane is denser than air, so an outdoor leak isn't an issue since it disperses, but it will pool in a basement in the event of a leak.  You need to be able to flush that without creating a source of ignition

In a basement, I'd rather go electric.

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