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Messages - guido

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181


Oh God no! I hope you are joking! TTB already has way too much power as is! As long as the said brewery in question is not making anyone sick they should have the right to live or die on the virtues of their product.
Agree absolutely.  The LAST thing you want are the government clowns (I don't care what party's in power) in charge.  The government is a metaphor for FUBAR.  We'd just have more expensive beer due to more regulations.  It's in that brewery's best interest (profit) to make good beer.  That and competition from good breweries will force them to make good beer--or else.

182
Events / Re: Keynote speaker for NHC?
« on: April 02, 2013, 03:34:59 AM »
I've met Ed Stoudt.  He has lots of charisma.  He'd be a good speaker.  His wife Carol would also be a good choice.

183
General Homebrew Discussion / Re: Whirlfloc and Fluffy Trub
« on: March 19, 2013, 10:01:24 AM »
I love whirlfloc.  Yeah, I get lots of clumping, but it settles out. Beer is much clearer.  I'll never go back to the moss stuff.

184
All Grain Brewing / Re: MY First All Grain Experience(Long)
« on: March 03, 2013, 03:33:52 AM »
People drive themselves crazy about water, too.  I know I did.  For almost everyone, water is no problem.  Use the pH strip to test if the Star San is good.  Try to find out if your water is hard or soft just to get an idea of what you're working with.  My water is very soft, so I add some gypsum for hoppy beers--but that's about it.

185
All Grain Brewing / Re: MY First All Grain Experience(Long)
« on: March 03, 2013, 03:25:38 AM »
Your first AG session went better than mine.  A few random thoughts:  forget about the iodine.  The grain wants to convert in the worst way.  I've heard rumors that conversion is far shorter than 60 minutes. You probably didn't need to sparge so much since you added extra hot water to keep the mash temp up.  If you have to do that again, let the cooler drain a while before starting the sparge.  Keeping the mash temp steady in a cooler is a pain and a crap-shoot at best.  I mash in the kettle.  I stir about every 15 minutes and add heat as needed.  I can keep an exact mash temp and step mash/mashout as needed.  The next step is to transfer the grain with a 1-gallon pitcher to the cooler and then re-circulate.  The big kettles are a pain to clean.  I have to set them on the counter beside the sink or when the weather is warm, used the garden hose and a scrub pad outside.  I know with my system, compensating for the hot wort temp (150F) and the wort loss from boil off, that my OG will be 30 points more than the reading before the boil.  I just sparge until my gravity is 30 points lower than my target gravity, so I hit it perfectly all the time.

186
Equipment and Software / Dry hopping in a keg
« on: February 26, 2013, 04:44:15 PM »
Has anyone ever dry hoped in a keg?  I like the idea that I can keep the beer away from oxygen.  (I pressurized the keg to 10 psi)  The hops are in a bag weighted with aquarium glass that's tied on a string to the keg lid.  The only problem I see is that I a hard time getting 2 oz. of whole hops in the keg.  My pale ales and IPA's are at least 4 oz. dry hops.

187
Events / Re: NHC Pre-conference events
« on: February 25, 2013, 02:58:36 PM »
Thought the BNA at Northern Brewer in Minnesota a few years back was excellent.

188
Events / Re: NHC Pre-conference events
« on: February 24, 2013, 05:12:01 PM »
Does anyone by chance know when the pre-conference events will be posted?  I keep checking back but there doesn't appear to be any information yet...

Patience, grasshopper.  You also need to focus on the BNA8.  Check out www.thebrewingnetwork.com for that one.  It's the MUST pre-conference event.

189
Events / Re: Keynote speaker for NHC?
« on: February 22, 2013, 07:49:29 PM »
Would you be disappointed with Sam Calagione? Not so far from Philly, the chair of the Brewers Association Board, and a big supporter of homebrewing. He is also friends with Vinnie Cilurzo and Ken Grossman, and has to keep up with those guys, as they have been keynote speakers (2011 and 2009 respectively).

Who ever it is, they probably have already been booked, and have the calender cleared for a few days.

I could live with Sam, too.  Do you know something  ;)?

190
Events / Keynote speaker for NHC?
« on: February 22, 2013, 03:47:04 PM »
I'm hoping the keynote speaker for this year's NHC is Dick Yuengling.  Yeah, they're not a craft brewery (the lager is good w/hot wings), but they're the oldest American brewery (since 1829) and (I think) the largest family owned family.  Yuengling is synonimous with PA.  He's an excellent speaker, to boot.  Just my two cents.

191
Yeast and Fermentation / Re: Weinheinstephan yeast
« on: February 22, 2013, 02:30:43 PM »
3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches. ;)

It was literally pouring out the neck of a 6 gallon better bottle.  I don't think an extra half gallon of space would have contained it, either.  Next time maybe I'll rig up a three gallon bottle as a Burton union.

I use a make-shift blow-off tube by taking the cap and cup off the airlock.  1/2" ID hose fits perfectly on the stem.  I then run that tubing into a plastic jug filled with water.

192
Beer Recipes / Re: Bourbon Barrel Porter
« on: February 19, 2013, 06:58:37 PM »
Our club has made some wonderful porters and stouts using Heaven Hill's Elijah Craig barrels.  I used to be a Maker's Mark man until I tried Woodford Reserve, BTW.

193
Homebrew Clubs / Re: Club Membership Cards
« on: February 18, 2013, 04:53:45 PM »
I'm sure there are online solutions, but I don't know any.  For a DIY solution, we print membership cards on the pre-perforated business card stock available at most office supply stores. You can get a template and design everything in word.  You can also get lamination sheets pre-cut for business cards to really make it look like you know what you're doing.

It would be nice to look like I know what I'm doing, for once.  I'm pretty good with Word and Photoshop, so designing a card wouldn't that tough.  I didn't know about the pre-cut laminate sheets for business cards, though.  That info might come in handy.

194
Homebrew Clubs / Club Membership Cards
« on: February 18, 2013, 04:17:11 AM »
Does anyone know of a source that would print a club membership card?  It doesn't have to be plastic, but something on the line of the AHA membership card that would have the members name and a date on it.  We're hoping to arrange discounts at several LHBS's and beer distributors where members could show their card to get the discount.

195
Option One: One 12 ounce bottle of malta goya , 12 ounces distilled water, add yeast..... done!! no boil, no muss, no fuss !!!
Option Two: DME, distilled water, shake violently, put on stir plate if you have one, add yeast.....done!! no boil, no muss, no fuss!!
Sometimes we make things wwwwaaaaaayyyyyy too hard... cheers!!

I've been thinking about going no-boil for my starters, but there's always that nagging voice in the back of my head saying that you need to boil/sanitize everything that touches your beer. I'm assuming you've never had a contamination issue with your no boil starters?

I do a very short boil--10 minutes, if that.  I figure that I'm way above pasteurization temperature for at least 30 minutes.

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