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Messages - guido

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151
Yeast and Fermentation / Wild culture: what is it?
« on: September 19, 2013, 03:53:19 PM »
My wife and I soaked some crab apples in starter-strength wort overnight to see what would grow.  After about ten days, the stuff on top looks like yeast, at least I think it doesn't look like mold.  Any thoughts or suggestions would be appreciated.


152
Beer Recipes / Re: Dill pickle beer
« on: September 11, 2013, 09:40:12 AM »
One of our club members made pickle beer.  It was weird, but not bad.

153
Beer Recipes / Re: Pumpkin Ale - First Recipe Ive Come Up With. Opinions?
« on: September 08, 2013, 06:58:09 AM »
Boiling the pumpkin won't make a mess in the kettle if you put it in a fine mesh bag.  Roast the pumpkin first in the oven with brown sugar until soft and separate the flesh from the skin. I've always boiled the pumpkin.  Taste's great. I don't see what purpose the lactose serves.  Up the brown sugar if you want more fermentables.  If you want the "silky" character of milk stouts, add a touch (just a touch) of vanilla) close to bottling/kegging time.  I'd be a lot more aggressive with the cinnamon.  I use 4 tsp and add some later in the secondary to get it up to taste.

154
Yeast and Fermentation / Re: WLP 565 temp
« on: September 07, 2013, 07:52:40 AM »
I've cranked WLP565 up well into the 90F's with good results.  However, I plan to brew one with Bret in the secondary where I'll ferment the 565 much lower.

155
All Grain Brewing / Re: Witbier help
« on: September 02, 2013, 02:25:51 AM »
I think an extra "0" was added for the coriander.  I added about 0.4 oz.  I tried Indian coriander for the first time and liked it.  Also added about .25 oz. of chamomile. Lastly, the zest from a dozen oranges was added at knockout and in the carboy a few days before kegging.  The orange was probably more than the judges would have liked, but my wife and I loved it.

156
Equipment and Software / Re: Mold in tubes
« on: September 01, 2013, 05:37:26 AM »
So do I have to hit up my local brew store or can I hit up a Home Depot and buy any tubing of the right size?

You can get siphon tubing anywhere.  Tubing for keg lines is special and needs to be purchased from a LHBS.

157
Beer Recipes / Re: APA Recipe - Looking for Feedback
« on: September 01, 2013, 01:29:50 AM »
I've been ditching the crystal in my APA's and IPA's.  At the very least, ditch the 20L.

158
General Homebrew Discussion / Re: More Beer in Pittsbugh
« on: August 26, 2013, 07:07:26 PM »
I think it's just a warehouse at this point, an east coast shipping point.  I ordered from them today.  I'll see how long free shipping takes.

159
Beer Recipes / Re: pale ale overhaul
« on: August 23, 2013, 06:15:19 PM »
I'm trying to get rid of the crystal in my APA's and IPA's, but it's hard to let go!  Also trying to avoid 6o min boil hops.  Going with FWH and hammer it with hops during the last 15-20 minutes.  I like to use Amarillo, Simcoe, and Centennial, with the Wyeast 1272.

160
Ingredients / Re: How many lbs. of blueberries in my wheat?
« on: August 21, 2013, 02:02:20 AM »
Once, I used 11 lbs. in a 5-gallon batch.  It was wonderful, but the judges hated it:  Great aroma and flavor, but no balance with the malt.  Now, I use 20 lbs.

161
Ingredients / Re: Bulk buys of grain for homebrew clubs
« on: August 18, 2013, 03:28:46 PM »
About a month ago, I hit up a semi-annual grain sale in which grain is 25% off. A sack of Briess two row was $37. I'm kicking myself for not getting a sack of Maris Otter. This place is only 5 minutes from the LD Carlson distributor, so their overhead shipping is minimal. Then a couple weeks ago another LHBS in the opposite direction from where I live had Briess two row sacks for sale at $35 (limit two).

Shoulda backed up the truck, dude.

162
Ingredients / Re: Bulk buys of grain for homebrew clubs
« on: August 18, 2013, 08:34:05 AM »
Are you trying to broker a deal through an LHBS that everyone from your club buys from anyways? Are you planning on taking the bulk buy off their hands upon shipment?

Even if the cut for them is small I would think that any money earned with no need to hold inventory would be a no brainer for them and if that's where everyone is also buying other supplies and ingredients its a win win for everyone!

A few members in our club buy from them.  The grain would be ordered, delivered, and immediately picked up.  You'd think it would be a win-win no brainer for the LHBS.  They broker the deal and get a cut, no inventory space to take up, not to mention the additional traffic of homebrewers coming into the shop to pick up their malt.  No one would bite, even in this crappy economy.

163
Ingredients / Re: Bulk buys of grain for homebrew clubs
« on: August 18, 2013, 08:27:54 AM »
There are a couple lhbs in kc that do grain buys fairly often, but the cheapest 2 row is still $48.

The one LHBS here has a yearly special on Rahr pale malt and 2-row for $45.  Good what others are paying elsewhere.

164
Ingredients / Bulk buys of grain for homebrew clubs
« on: August 18, 2013, 07:06:18 AM »
My homebrew club is trying to make a bulk purchase of grain, about 30 bags--perhaps 50 if we can get another nearby club involved.  The problem is that no one will sell directly to a club, only to a brewery or a LHBS.  I can understand that.  The dealers don't want the distributors under-cutting them.  Country Malt (I think it might have been North Country previously?), has a program for homebrew clubs.  The minimum purchase is 20 bags.  The purchase is brokered through a LHBS.  The problem is that the cut for the LHBS is so small that no shop here wants any part of it.  We even approached another LHBS directly to make our bulk purchase, hoping they'd cut us a deal.  Their prices were ridiculous:  $82 for a bag of MO, for example.  Has anyone had success buying grain in bulk? I fear the days of paying 30-something of a bag of pale malt are long gone.

165
Yeast and Fermentation / Re: WLP 565 higher than expected attenuation?
« on: August 05, 2013, 05:57:51 AM »
Bottled my Saison today, and according to the numbers, I hit an attenuation level of 78% even though the strain is only said to go to 75%.  Miscalculation on my part, slightly higher attenuation than standard due to yeast factors?

OG was 1.057. Finished was 1.012

I ramp my fermentation on WLP565 up to 95F.  My Saison usually starts around 1.060 and finishes around 1.005 or 1.004.

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