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Messages - guido

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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.

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.

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.

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.

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.

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.

Pimp My System / Re: Man cave bar with keggorator
« on: August 02, 2013, 02:27:04 AM »
Why does it look so easy when someone else does it.

All Things Food / Re: Boston Butt Recipe?
« on: July 31, 2013, 02:12:39 PM »
For the record, I don't think butts needed brined.  Plenty of fat to keep it moist. Also, 190 internal temp is key for the fall apart goodness.  That's when the cartilage and whatever other fancy things in there that I forget break down to really make it fall apart.

Agreed, lots of fat for moisture, so no need to brine.  Although I still squirt mine down with some New England cider and cover it with foil (I use indirect heat on a propane grill) once the temp hits around 170F and continue barbequing until the 190'sF.  Yum!

Ingredients / Re: Quality of Canadian Malt
« on: July 31, 2013, 01:37:47 PM »
I think CMC malts would be a good sub for any American malt.

That's what I'm thinking.

Ingredients / Re: Quality of Canadian Malt
« on: July 31, 2013, 01:21:33 PM »
I'm talking about the Canada Malting pale ale, wheat, and Munich.  The prices look great, and if the quality is there...

Ingredients / Quality of Canadian Malt
« on: July 31, 2013, 12:57:53 PM »
Our homebrew club is working on a bulk grain purchase through one of the malting groups and a LHBS.  I got the prices on the malt--and the Canadian malts are considerably less, say 15 cents plus per pound, than the comparable malts from others, like Briess.  I don't want to switch from MO and German Pilsner for certain beers, but the prices sure are tempting.  I mean, the grain has to go through stringent QC, just like the others.  So it has to be good, right?

Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 27, 2013, 11:30:04 AM »
Yawn.  Life is gonna kill you.  Might as  well end it all now while you're ahead.

Ingredients / Re: Spices for a Witbier
« on: July 23, 2013, 06:59:07 PM »
Just made a wonderful Wit Bier.  Some Indian coriander, chamomile tea, and the zest from about a dozen oranges.  Heaven.

I would also expect that the second presentation would be a little smoother due to practice for some of the speakers.


My Saturday presentation features (at least) 5% less stammering.

The Saturday show was good.

Pimp My System / Re: Gravity Fed Strut stand
« on: July 22, 2013, 07:48:23 AM »
How did you attach the burners?

My thoughts, exactly.  Looks like a Blichmann burner for the boil. I'm trying to work mine into the stand the same way.

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