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Messages - guido

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Yeast and Fermentation / Re: WLP 565 higher than expected attenuation?
« on: August 05, 2013, 12:57:51 PM »
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, 09:27:04 AM »
Why does it look so easy when someone else does it.

All Things Food / Re: Boston Butt Recipe?
« on: July 31, 2013, 09:12:39 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, 08:37:47 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, 08:21:33 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, 07:57:53 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, 06:30:04 PM »
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 24, 2013, 01:59:07 AM »
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, 02:48:23 PM »
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.

The Pub / Re: Kitchen re-do
« on: July 22, 2013, 02:06:00 PM »
We remodeled our kitchen last summer.  It took my wife 10 years to have it done because she was afraid that she was going to make a bad choice.  You should be able to see CG images of what the finished product will look like.  One thing we did do is to have separate a "hers" and "his" kitchen sink (I use mine for brewing, of course) to preserve domestic tranquility.

Pimp My System / Re: Thinking about automation. Where to start...?
« on: July 21, 2013, 08:41:46 AM »
Google Brutus 10

I have the "Build the Brutus 10" article from BYO at my bedside.  Good idea, Denny.

Pimp My System / Re: Thinking about automation. Where to start...?
« on: July 17, 2013, 08:44:04 PM »
Great thread G ! I'll be watching this. I'm enjoying the Isaac Newton method still but I am RIMS/HERMS curious

I'm some gravity/some pump.  I found a bit of info at  My big problem is figuring out what parts are needed and what they do.

Pimp My System / Thinking about automation. Where to start...?
« on: July 17, 2013, 08:15:31 PM »
I think it's time to add some automation to my brew day I still want some hands-on), but I don't have a clue where to start.  I look at pictures of other homebrewers' systems, and people just assume everyone knows how these things work.  Are there any good websites, etc... to get me pointed in the right direction to learn about things like RIMS vs HERMS, temp controllers, Love switches, PIDS, low vs high pressure propane, and so forth?

Thanks in advance.

Pimp My System / Re: Gravity Fed Strut stand
« on: July 11, 2013, 07:02:17 PM »
What's covering the 2nd and floor levels?  Looks like some kind of perforated metal.

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