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Messages - Rhoobarb

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Beer Recipes / Re: Help dialing in a Saison recipe
« on: September 04, 2015, 02:31:45 PM »
You can skip the beta amylase rest and just do a single infusion.

All Grain Brewing / Re: color of Susan
« on: August 18, 2015, 01:06:38 PM »
I brewed the one on the right. I bet if I'd shot this pic outdoors and tweaked it, it would look the same.

I have used a mix-stir / wine degasser chocked into my drill for years now, even my few 1.102 OG beers.  No issues.  I've toyed with going with an aeration stone and O2 tank, but would honestly rather spend my money on other things, like expanding/improving my fermantation chamber.

...  That's all I have to say about HBT other than the forum is chock full of one-year-wonder home brewers who are absolutely certain that they are master brewers.  This forum is smaller.  However, on average, the level of experience each forum member possesses is much higher, and so is the maturity level.   There are many amateur brewers on this site that have been through many home brewing fads.

^^^ This! I used to be on HBT all the time back when I began in 1998.  By around 2006-7, I spent less time there.  Now, it's a different place completely- one I don't care for so much. Just my opinion. This forum is the only one I look at on a nearly-daily basis these days.

General Homebrew Discussion / Re: Getting Smegma out of Better Bottles
« on: August 10, 2015, 09:06:13 AM »
I take a bottle brush, invert a clean tube sock over it so that the nubby part is facing out, pull that over the brush and use it like I would in a glass carboy.  Just using an uncovered bottle brush will scratch the plastic inside.

General Homebrew Discussion / Re: Dumping a batch
« on: July 29, 2015, 07:34:39 AM »
Just had to do it myself to a Maibock last Sunday. It was great going into the keg.  But after time in the keg, it went way south - foamy (although it had been purged, but never carbed), flabby, too dry, acidic, etc.  I soon realized the keg had developed what looked like stubborn rust on the bottom and, try as I might, I can't get it to removed. It must be harboring some bacteria. Will canibalize it for parts, then send it to the recycling tomorrow.  :(

Ingredients / Re: Best Malt Brands
« on: July 01, 2015, 12:45:46 PM »
Best for Pils, Vienna or Munich
Fawcett or Crisp for Maris Otter or Golden Promise
Rahr domestic 2 Row
For my Cream Ale, CAP or any recipe that calls for a corn adjunct, I go with Nora Mill "Georgia Ice Cream" grits and a cereal mash. Worth the effort, IMO.  I will never go back to flaked maize again.


General Homebrew Discussion / Re: Gelatin Fining
« on: March 13, 2015, 07:36:33 AM »
I use that Bertus method, too.  In the keg.

Pimp My System / Re: Compact Fermentation Chamber Heater
« on: March 12, 2015, 02:31:39 PM »
+1 on the heating pad.

Homebrew Clubs / Re: Oh what a relief it is......
« on: February 12, 2015, 03:38:00 PM »
At our club the Prez is in office for one calendar year, then the VP steps in to Prez the next year.

Ingredients / Re: English Crystal Malts Mistaken for Diacetyl?
« on: February 12, 2015, 10:07:07 AM »
I have a couple of buddies that got dinged for the same reason and their experience was the same as yours.  I tried their beers and found them to be very tasty and to style.  IMO, I think there are many judges who mistake the carmel notes for diacetyl.  The guidelines state that the aroma "may have a light buttery character" and "occasionally with a buttered toast " flavor. 

The legal age for beer and wine was 18 in most states when I was 18.  ;D 
19 for beer & wine, 21 for hard stuff when I was 19.  And you know what?  The world didn't come to an end back in those days.

Kegging and Bottling / Re: To Build or Buy?
« on: February 09, 2015, 03:25:43 PM »
Just my 2 cents, but I went with a used chest freezer on CL.  $75 and the thing looked like it had never been used. It was relatively new - still had the Energysaver sticker on it. Converted it 9 years ago and have never had a single problem with it.  Still going strong. That said, if I found a comercial unit at a cheap price, I'd jump on it and convert the chest freezer to a fermtation chamber.

You think Florida is weird? I recently visited some breweries in Atlanta and they can only sample for 3 hours a day. You get tokens to sample and it's free or you can pay for a souvenir glass.
It sure is screwy!  There is a bill (SB63) in the state senate right now to try and change this. Similar bills have died before, but I think this one might pass.

Yeast and Fermentation / Re: WLP029 for altbier?
« on: February 04, 2015, 10:28:54 AM »
I much prefer 029 for Kolsch. Used 2565 once and went back to 029. I've used 029 in a Northern German Alt and 036 in a Dusseldorf Alt  and was happy with both, but those beers were brewed several years ago.  It's been too long, so I plan to brew the Northern German Alt again this Summer and will give 1007 a shot.  People praise it a lot.

All Grain Brewing / Re: Buying Grains Online
« on: January 21, 2015, 12:54:12 PM »
I used to buy bulk direct from Mid-Country until they put the kibosh on selling direct to homebrewers. After that, my LHBS.  However, the last time I went to buy German Pils and Golden Promise in bulk, I shopped around and Northern Brewer was cheaper than any LBHS in the area. It wasn't a huge savings, but still cheaper and saved me have to drive to get them. Domestic 2-row and specialty grains I still get locally unless it is something they do not carry. Rahr 2-row I can get locally for ~$38.00

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