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Messages - guido

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196
General Homebrew Discussion / Am I being too picky?
« on: April 28, 2013, 05:54:56 PM »
I brewed a 12 gallon batch of Kolsch today.  I'm not used to my new 20 gallon kettle, so I had more boil-off than expected.  My O.G. is 1.060 rather than the 1.050 I was shooting for.  Do I dilute the wort down with some water to get a lower gravity for what I want to be a session beer, or should I RDWHAHB?

197
Ingredients / Re: Amarillo
« on: April 24, 2013, 03:18:33 AM »
Amarillo, Simcoe, and Centennial is my holy trinity for APA's and IPA's.

198
Yeast and Fermentation / Re: Wlp029 got hot on me
« on: April 22, 2013, 11:15:36 AM »
I've used the WLP029 at both 55F and 68F.  Personally, I prefer the 55F Kolsch, but the one at 68F was still very good.  As was posted before, stabilize it at a constant temperature and you'll be fine.

199
It's insane to buy a used freezer.  It's only going to last a few years and eat electricity.  Buy a new one.  What you save in one year for electricity will pay for the freezer.

200
General Homebrew Discussion / Re: Brewing Attire
« on: April 07, 2013, 10:09:41 AM »
Only from the waist up.  Can we assume no pants?

201
Beer Recipes / Re: APA w/Galaxy and ?
« on: April 05, 2013, 02:51:26 PM »
Thanks for the great suggestions!

202
Beer Recipes / APA w/Galaxy and ?
« on: April 05, 2013, 11:53:25 AM »
I usually brew my rye APA heavily late hopped with Amarillo, Centennial, and Simcoe.  I'm planning on a different twist with some lots of late Galaxy hops instead.  I wanted to mix the Galaxy with another hop.  I thought of doing Citra for a kind of "2 hemisphere" APA, but I'm worried about the Citra overpowering the Galaxy.  If I go with a 1:2 (or even a 1:3) ratio of Citra/Galaxy, do you think that balance would work.  I'm open to another hop besides Citra, too.

203
Beer Travel / Re: Oahu or Maui?
« on: April 05, 2013, 06:49:25 AM »
Oahu is too touristy, although Pearl Harbor is  must see.  My wife and I love The Big Island, even though it isn't in the mix for you.  You got a volcano on one side and Kona Brewing on the other.  I'd love to retire to Hilo.

204


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.

205
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.

206
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.

207
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.

208
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.

209
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.

210
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.

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