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Messages - guido

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196
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.

197
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.

198
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.

199
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.

200
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.

201
Wouldn't it be easier just to use Spring Water instead that would have some mineral content?

202
Events / Re: Congrats to the lucky few
« on: February 05, 2013, 07:43:36 PM »
I can't believe that I planned for this conference more meticuloulsy than a Shuttle launch and it all almost went to hell in a heartbeat.  It was only with the help of someone else focusing on the hotel, me lucking onto the backdoor conference link to register (I think I must have got one of the last full packages), and the Grace of God that everythig worked out.  I can't believe that they were expecting so many people and everything still overloaded.

203
Events / Re: Parking at NHC?
« on: February 05, 2013, 07:29:30 PM »
I posted this before, and I'm not an expert on parking.  However, There are parking garages listed at www.philadelphia.centralparking.com.  If someone has more info, please chime in.

204
Ingredients / Re: Subbing chocolate wheat for chocolate malt
« on: February 03, 2013, 07:50:09 AM »
I switched over to chocolate wheat a few years ago.  Love it!

205
All Grain Brewing / Re: floating rice hulls
« on: February 03, 2013, 06:25:33 AM »
There's always a few floaters for me, too. Was never a problem.

206
Events / Re: NHC 2013 Hotel?
« on: January 30, 2013, 09:17:13 AM »
I'm sure these details will be coming soon, but can anyone tell me if the conference is at the host hotel or the Convention Center?

I was walking the streets of this area ( on Google Earth ) and it seems like the convention center is connected to several hotels via skybridges, etc.

Just curious, but if you can't say, I have no problem waiting for the official announcement.

Thanks.

Bluesman said in reply #20 it's not at the convention center.  At the conference website, on the "about" tab, it says that most of the conference takes place at the hotel.  However, I do think the hotel and the cc are connected.

207
Events / Re: NHC 2013 Registraton Question
« on: January 27, 2013, 08:44:15 PM »
I saw each member will be able to register one guest.  I'll be registering me and my wife.  Will I also be able to register another homebrewer (he's an AHA member) and his wife in a separate transaction?

208
Ingredients / Re: Fresh Ginger or Dry Ginger??
« on: January 26, 2013, 02:50:57 PM »
I prefer fresh, but I have used dry.  Fresh requires more, though.  For example,  I use one tablespoon fresh vs one teaspoon dry for my Pumpkin Ale.

209
Ingredients / Re: Fresh Ginger or Dry Ginger??
« on: January 26, 2013, 02:49:10 PM »
I prefer to use the candied ginger.  Chop it up and add it in the last 5 minutes of the boil.

My wife uses candied ginger for her Ginger Sanps Cider.

210
Events / Re: 2014 NHC is in Grand Rapids MI
« on: January 18, 2013, 11:06:15 AM »
I'm excited about this! I mean, it's still a 10 hour drive from KC, but it's doable! Seattle was half a country away and Philly is too. I'm liking this Midwest location!

A midwest location is equally fair to both West and East coast dwellers.

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