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Messages - bigchicken

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16
Beer Recipes / Re: ISO Old Ale recipe (all grain)
« on: February 22, 2014, 01:23:56 PM »
I have a recipe that won 1st in a comp last year after only 3 months of aging. The problem is there were some grains and hops you can't always find. It requires optic and ESB malt along with UK Phoenix hops. It also used a ton of wet Chinook, but those could be subbed with pellets. Even the yeast is only available from one place (Wyeast 1945). If you can source all those, I can post the recipe or add it to the Wiki.

17
Questions about the forum? / Re: homebrewersassociation.org login
« on: February 22, 2014, 08:31:20 AM »
Reviving this thread.

I can't login at the main site today regardless of the browser I use. It just sits there and eventually goes to a blank white screen. Anyone else?

18
Going Pro / Re: Pros (or wannabes) - Propane or NG
« on: February 21, 2014, 05:55:49 PM »
Our 7 bbl system uses Natural gas. I don't think I would go with propane unless I had to. It all depends on the building your in, costs of installing NG line to the building vs. the cost of buying a couple 1000 gallon propane tanks. I know at my home when NG came through they wanted $1800 to run a gas line to my house.

Depending on how aggressive the NG company is, they may eat the install costs...if they know you'll be a big user. I've worked in the utility industry and have seen this happen. They'll often do it if you'll switch from propane too. Of course this varies by region, company, town, local management....

19
Yeast and Fermentation / Re: House Yeast
« on: February 21, 2014, 05:36:40 PM »
I like Wyeast 1945 which is a Northern Brewer exclusive. Great in stouts, old ale, and can ferment clean at low temps for American pale ales. I haven't tried it in a Kolsch though.

20
Ingredients / Re: Cherries
« on: February 17, 2014, 07:05:34 PM »
I'm in the process of building a Chocolate Cherry Oat & Rye Stout recipe. I found this product at Trader Joe's the other day and am thinking of giving it a try. It appears to be a good mix of tart and sweet flavors.

http://www.traderjoes.com/fearless-flyer/article.asp?article_id=1477

If the juice tastes like they say in the flyer, I think it would be so much simpler than adding whole cherries.

21
General Homebrew Discussion / Re: Beer minus hops
« on: January 19, 2014, 09:19:53 PM »
I brewed an extract batch with no hops about 2 years ago. I also used 4lb of white sugar in it, used bread yeast, and did it as an open fermentation. I was recreating an old recipe that originally was my great grandfather's. I would describe it as a tart, high alcoholic glass of nothing I'd ever want to drink again. My BMC drinking family loved it.

22
Questions about the forum? / Re: wierd quirks
« on: January 19, 2014, 09:09:18 PM »
I'm now having to log in every time despite checking the "stay logged in" box. Annoying and I've changed nothing.

I'm having the same problem again. Sometimes I can log back in by clicking on the AHA link and the clicking the forum button there. Weird I don't have to login when I do those steps.

23
Ingredients / Re: willamette hops
« on: January 16, 2014, 05:29:20 PM »
I like using them from 20 min on out to dry hop. Pairs well but gets lost in IPAs with lots of citrus

+1
For me boiling them any longer than about 20 minutes and you're wasting them.

24
Yeast and Fermentation / Re: Hydrating US-05
« on: January 15, 2014, 12:19:32 PM »
There is no magic. Just add the yeast to a clean water source.
+1
Just rehydrate while cleaning, chilling, or any other end of the brewing process. Cover with a little plastic wrap or foil and pitch when ready within an hour or so. Not sure how long it can sit, but I go up to an hour at times.

25
Extract/Partial Mash Brewing / Re: Thank you!
« on: January 12, 2014, 08:11:47 AM »
There are other forums out there but you probably get the quickest and sincerest responses on the AHA. Often within several minutes of posting a topic.

+1

This is the only forum I regularly follow anymore. You can ask total beginner's questions without fear of ridicule. You can ask high level questions and you'll get high level answers. Also, the mods do a great job on the forum.

26
Extract/Partial Mash Brewing / Re: LME trick
« on: January 11, 2014, 01:24:20 PM »
If you can do it without burning yourself:
I always used to slosh a little of the hot water/wort from the kettle around in the bottle and then return to the kettle.

+1
This is the best option I've found.

27
Beer Recipes / Re: Very pale ale for a friend.
« on: January 05, 2014, 04:03:15 PM »
For a Busch drinker, 1 oz. of Hallertau may be way too hoppy for their tastes. I tried to make my Busch drinking family some lighter beer styles and the one they like the best has no hops at all and is over 50% sugar. Dry and tasteless.

28
Beer Recipes / Re: Double Bastard clone
« on: January 03, 2014, 08:11:38 PM »
Ratebeer.com shows this beer has had a different alcohol % over the years. Makes me think they're constantly tweaking their own recipe.
2007 - 10%, 2008 & 2009 - 10.5%, 2010 - 11.2%, 2011 - 10.5%, 2012 - 11.2%

29
Yeast and Fermentation / Re: Must refigerate?
« on: January 01, 2014, 03:33:18 PM »
I used to think that some beer left on yeast would protect it some. I wouldn't rinse yeast real well and would refrigerate yeast with a layer of beer in mason jars. I had one grow mold on top of the thin layer of beer even though I was extremely careful with sanitation and boiled all rinsing water. Yeast I've left with no beer on top has never become infected.
I would think that as long as there's nothing wrong with the appearance of your starter you should be fine. I would cold crash it and decant though. Anymore I never leave yeast in a carboy for more than a day if I plan to reuse it.


I have stored yeast in the fridge with beer on top hundreds of times and never seen mold or an infection.  I have to believe it was due to something other than leaving yeast under beer.

I really need to check my notes from that beer and see what it was. I may have been experimenting with spices and it may have inflected the batch. I just drank it too fast to notice. The yeast was in the refrigerator longer than it should have been, I'm sure.

30
Yeast and Fermentation / Re: Must refigerate?
« on: January 01, 2014, 09:53:39 AM »
I used to think that some beer left on yeast would protect it some. I wouldn't rinse yeast real well and would refrigerate yeast with a layer of beer in mason jars. I had one grow mold on top of the thin layer of beer even though I was extremely careful with sanitation and boiled all rinsing water. Yeast I've left with no beer on top has never become infected.
I would think that as long as there's nothing wrong with the appearance of your starter you should be fine. I would cold crash it and decant though. Anymore I never leave yeast in a carboy for more than a day if I plan to reuse it.

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