Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - dcdwort

Pages: 1 [2] 3
16
General Homebrew Discussion / Re: First German Dark Beer
« on: September 29, 2012, 09:04:14 AM »
With my basement temp of 60 and using fan/wet t-shirt, I can drop my fermentor to between 55-58 with ease.  Maybe even lower.  I did that by accident with my porter when it had jumped to 70.  12 hrs later it was 58.  But right now I think the wife and I are heading to Denver for the Octoberfest!

17
General Homebrew Discussion / Re: First German Dark Beer
« on: September 28, 2012, 08:15:37 PM »
Kaiser,  primary fermentation at 46-48 *F, lower than I can get with a fan and wet t-shirt.  I have dropped to mid 50s with that method.  Looks like the Son of Fermentator is going to be a necessity.

18
General Homebrew Discussion / Re: First German Dark Beer
« on: September 28, 2012, 07:48:36 PM »
Thanks Nateo.  1554 is actually on of my favorite beers so I would not be disappointed with something turning out like that.  Just printed out the Son Of Fermentation Chiller and it seems pretty straightforward of a project.   I think I even had space in the basement bathroom to put it now.
Kaiser, I am going to grab your recipe and once I get the chiller together will give it a run.
I think my problem with home brewing is that this opens up too many avenues for experimentation!  Once while setting in Old Chicagos having a beer and discussing brewing, a customer asked why I was there if I made my own beer.  I pointed to the 20+ drafts and coolers with another 100+ bottles, and said:  I can't make them all!  Well we can try!

19
General Homebrew Discussion / Re: First German Dark Beer
« on: September 28, 2012, 06:20:31 PM »
Thanks for the braukaiser.com site!  Now I have even more reading to do!  That is actually just what I was looking for and the Scharwzbier recipe looks great.  Let's see, put in the wood floor in the entry way, rebuild my son's 4.6 stroker for his jeep and then I can build my bar/beer cooler/fermentation center in the basement!

20
General Homebrew Discussion / Re: First German Dark Beer
« on: September 28, 2012, 06:07:53 PM »
Yes!  I have reviewed that article and am close to putting one together.  I just have too many projects now.  But by the time I am ready for the german dark, it might be time to make one.

21
General Homebrew Discussion / First German Dark Beer
« on: September 28, 2012, 05:48:51 PM »
I have a friend who has challenged me to come up with a German dark beer that will take him mentally back to Germany.  We talked about a doppelbock, schwarzbier, dunkel, etc.  I have only brewed typical ales but with the cooler weather coming my basement stays at about 60 or with a window open I can drop it down for a cooler fermentation.  I don't have anything to truly hold a lower fermentation temp so I was wondering what recommendations can get tossed this way.

Thanks!

22
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/28 Edition
« on: September 28, 2012, 05:36:43 PM »
Getting ready to rack off the 4lbs of raspberries that this porter has been working on for 10 days.  Then a couple of weeks to clear nicely and bottle it up.  Tastes great now and I can't wait to get it bottled and matured.  Since the wife has a cold, I might have to get ingredients for a brown ale that is getting hopped with wild hops from near the Air Force Academy.  This will be a true experiment as I have never used them but other homebrewers and micros have in various styles.  No idea on the actual variety but they smelled good!

23
The Pub / Re: Credit cards
« on: September 28, 2012, 08:58:18 AM »
Joe Sr,  Now you are taking me back.....  When I was growing up in OK our local gas stations near the interstate also gave a cash discount to locals that was not available to "outsiders".  I would be 3-4 cents a gallon when gas was less than $0.60/gal.

24
The Pub / Re: Global Bacon Shortage
« on: September 26, 2012, 12:59:42 PM »
Oh I know about the aching joints!  My wife has an aunt and uncle that just got back into farming who are in their early seventies and love it.  The rancher where I antelope hunt is about 82, still rides a motorcycle and manages 60 square miles of ranch.  yes that is 38,400 acres.

25
Kegging and Bottling / Re: Bottle Conditioning
« on: September 26, 2012, 12:56:09 PM »
Since the average temp of my basement where I store my bottles is around 60-64, I usually wait 4 weeks.  I start sampling at 2 weeks, 3 weeks, but usually they get better with age.  Most of my beer is comsumed within 6 months of bottling so I don't know what is too long to let it set.  I also try to save a couple of bottles from the old batch to compare with the next batch brewed of that particular recipe.  Alway good to know if you can duplicate your recipes.

26
The Pub / Re: Global Bacon Shortage
« on: September 26, 2012, 12:46:29 PM »
I worked on farms and ranches when I was living in OK, have been crotch deep in cow byproduct, worn out from hauling 1000 bales of alfalfa a day, sweated in the cab of a wheat truck and on the seat of a tractor with no cab.  I know what it is like and still want to do it.  Now if I can just convence swmbo!

27
The Pub / Re: Global Bacon Shortage
« on: September 26, 2012, 12:18:07 PM »
It is things like this that want me to hang up this computer job.  I could get a ranch/farm, raise corn to feed my hogs, distill the corn into my own ethanol (for my car!, right), and from this months Brew Your Own, make sauerkraut and malt vinegar to sell in the market, have a garden, grow my own hops,,,,  Hell might as well grow some barley and start malting.     
I think I just figured out my plan for retirement!

28
The Pub / Re: Finding a city
« on: September 26, 2012, 11:59:21 AM »
My wife and I moved to Colorado Springs 27 years ago after looking into the Raleigh/Durham area, Phoenix, Portand and Seattle areas.  I have to admit the comment about Asheville NC is very valid.  I loved North Carolina, great people, beautiful country, etc.  Drinking Made Easy had a great episode on the beer scene there.  But Colorado won hands down.  There are over 120 microbreweries in CO with more coming every month.  Fort Collins would be a great place especially if you want a good garden and chickens, housing prices are right also.  It gets a little harder to grow and raise things in the Springs area unless you want to move out east into the prairie.  But then you get away from all the amenities.  Anywhere along the Front Range is nice.  Lots of churches, great water, lakes, streams, rivers, mountains, skiing, rafting, kayaking, hiking, biking, you get the picture.  We still talk about where we could move to now that the boys are out on their own, but we are still here!  I can do my job from anywhere I have internet access so work is not an issue.  Location is!   

29
General Homebrew Discussion / Re: Homebrew Store in Alabama Raided
« on: September 22, 2012, 09:36:27 AM »
I am simply amazed at liquor laws in some states.  Years ago when I lived in OK it was still illegal to sale liquor by the drink,  but the restaurants just blatantly violated the law across the state.  Finally that law bit the dust, now they have homebrewing and microbrews but you can't brew beer and sell it in an attached restaurant!  You have to sell the beer to a wholesaler that sells to a distributor that sells it back to your restaurant!  Really??!!  I do sympathise with everyone in states that are this restrictive.  Come on out to Colorado.  In Colorado Springs alone we have more breweries than the entire state of OK.   Now who is carrying the torch to get distillation legalized?  Canada, New Zealand, Australia and Great Britian can distill.  Why not us?

30
Funny, even my non-brewing wife said, "is there enough room in that?"   I almost racked it back into the 7 gal bucket, but...    Anyway, it has good co2 production, looks great and I am letting it run its course.  You said you put the fruit in at the start of fermentation.  Do you rack to a secondary later to help clear the beer?  All of my research said to add fruit to a secondary fermentor after about 4 days.  I have planned on a tertiary fermentation for 2 weeks, after leaving it on the fruit for 10 days,  to get the fruit residue out and help clear the beer.

Pages: 1 [2] 3