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Messages - Delo

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General Homebrew Discussion / Re: Wedding favors
« on: April 13, 2012, 07:48:36 AM »
Thanks all. The couple is very cool and are both into beer.

Very cool. I'm working on a Champagne-style Saison for my friend's wedding, and I know exactly what you mean about the nightmares and stress. Hopefully it'll be worth it!
I added stress because I put off making the labels until two weeks before the wedding, but then we had a family emergengy and I wound up having to make the labels and label the bottles the week of the wedding.  The worst part is my wife told me a month ahead of time: "I dont want to hear it when you are putting labels on right before the wedding."  My advice is make everything well in advance. It may save you from nightmares and stress later. It was for absolutely worth it for me and I'm sure it will be for you. Cool choice. Was it bride/grooms or yours?
I did a pilot batch for a friend who wanted an imperial stout. Had a taste of the sample batches on Wednesday - one was 'plain' and the other had been aged for a week (and is still aging) on 10 grams of bourbon-soaked toasted oak chips. I preferred the bourbon one, he prefers the plain, which is good because he's having the 'real' batch contract brewed and those guys can't do oak. I will be looking forward to seeing the differences between my beer and the contract brewer's beer.
That's cool he asked you to come up with the recipe instead of using one from somewhere else. He must really like your beer.  Also being able to compare your beer to a professional brewer has to be cool too.  I'm looking forward to hearing the results if you post them.  I'd prefer the bourbon one too.

Try a "Belgian Fence" espalier if you only have one hop variety you're planting.  Otherwise, keep them vertical with minimal lateral branching or you'll mix the varieties together during harvesting.
^This would be really cool. I unfortunately planted a Willamette between two Cascades, but I think I may do this anyway. No matter what I do they seem to intertwine anyway. 

I attach twine to the faceboard of a one story addition to our house for four plantings.  Once they reach the roof,  I try to steer them to the side to keep them from growing onto the roof because they will burn up from the hot shingles.  For me, I'm more worried the roof will damage the plant. If I could move them under the two story part, I would.

General Homebrew Discussion / Wedding favors
« on: April 12, 2012, 08:14:21 AM »
My friends had asked me to brew two batches of beer for their wedding to give away to their guests as favors.  They liked all my homebrew they have tried and had some of the bottles I made for special occasions and really liked them. I can not begin to tell you how honored I was.  I consider myself an intermediate brewer. Almost all of my brews have turned out really good, but for my daughter’s first birthday, I gave out a batch that I had a chlorine/chloramine issue with and to me it tasted like plastic.  I didn't want anything similar to happen for this.

She chose a stout and he chose a Hefeweizen. I was extremely nervous about these two batches. I came up with the recipes, brewed and bottles the beer, and designed the labels to match their wedding scheme/theme(green color, beach/ocean, and orchids).  If the beer was bad, there was no one to blame but me and I had the possibility of ruining their day.   I was freaking out because I felt like I took a big risk doing everything myself and not just buying kits, and I had never brewed an all grain hefe before.  I had two nightmares the week before. One was that the beer tasted bad and the other was about beer bomb bottles of stout during the reception from overcarbonating or infection.  Their wedding was last Friday and a lot of the beers were opened before the reception was over.  Everyone, especially the bride and groom,  loved everything. The beer, the labels, everything.  I could not have been more proud, honored, and grateful to be a part of anything as I was that day. I'm really happy that I could help to make their day special.   I could finally RDWAHAHB.
Here are the labels:

Kegging and Bottling / Re: Kegerators--any suggestions?
« on: April 11, 2012, 11:53:35 AM »
As far as amazon reviews, I take them all with a grain of salt. Look at other reviews from other sites and especially from homebrewers.   They will tend to review more of the features you are interested in.   I heard mixed results about danby, but like I said my friend has one( I dont know the model) and loves it.  He has never had any problems. and I have a Danby 4.4 cu.ft. that I use for a fermentation chamber and it works great too. When I was looking I was leaning towards buying a Sanyo or Summit.  I liked the chill plate design of the Sanyo and it seemed like they were dependable and the Summit could be installed inside a bar or under a countertop.

All Things Food / Re: lime leaf source
« on: April 11, 2012, 11:21:32 AM »
Can't speak for their price of kaffir leaves, or if the one near you definitely has them, since a lot of stores dont always carry the same items.  Everything else there is cheap and fresh so it may be worth going there with a shopping list.

All Things Food / Re: lime leaf source
« on: April 11, 2012, 10:41:08 AM »
Do you have H-marts? H-marts are Korean but they also carry ingredients for other Asian cuisine. Some Whole Foods have them if you are lucky. 

Kegging and Bottling / Re: Kegerators--any suggestions?
« on: April 11, 2012, 07:55:00 AM »

Anymore information on who the other names/manufacturers are?  I have a Sanyo 4912.  Would like to have another.

Craig's List if I can't find a new one.
Danby, Haier, Fridgidaier had models similar and I think Kenmore for a while was a Sanyo fridge. I had a hard time finding a new one around that size a few years ago.  It seems like most manufacturers stopped making 5 cu.ft. models.  The ones that i found that were new, were expensive. Most new ones are 4.5 cu.ft.  I found mine on Craigslist. Unfortunately its still in my garage waiting to become a kegerator.  :-\

I'll check out beverage factory.  Open to any and all suggestions.
If you are not against using Craigslist, I would check there.  I see a lot of good(and bad ones) up for sale.

From what I researched a few years ago when I was looking to buy one, Danby, Sanyo, Summit and Beermeister were all good. A lot depended on what kegs you want to use and how many, the types of beer(some were not as good at holding lager temperatures), and where you want to put it, specifically if you plan to install it inside a bar or under the counter somewhere.  My friend has a Danby and loves it. He replaced out the cheaper tower for a metal one, but only uses a single tower with a single sixtel so I'm not sure how much room he has. I'd be interested in an update because if I dont get around to converting the one I have soon, I will probably be buying one.

Ingredients / Re: Rhizomes?
« on: April 10, 2012, 09:34:38 AM »
How many rhizomes do you guys normally plant per hop variety? Ive heard 4 rhizomes per hill is the way to go from hopsdirect, but thats in a farming setting.  Is 1 rhizome sufficient to get decent yields of each hop after 3 years or so? What kind of yields do you see from 1 single rhizome after year 1, 2, 3 etc?
For me it depended on the quality of the rhizomes. The first time I ordered hops, the rhizomes were pretty sad looking so I planted two per hill in 3 hills to increase the odds that a plant would grow.  The second time I ordered hop rhizomes, they looked pretty healthy so I planted one per hill and one rhizome in each of two large pots.  Last year I split off two Willamette hops rhizomes and planted them each in a new hill.  They didn’t produce any hops last year, but they did grow and are already growing at the same rate as my other Willamette this year.  I also planted the potted hops in the ground and got a small amount of hops in their second year.  I live in more of an urban environment so I dont have a lot of choices.

A lot of production depends on the weather, their location, and how much you take care of them. The first year I planted hops, I got hop plants to grow in all three hills and some hops to harvest the first year.   I didn’t really expect too much because the first year really establishes the plant itself.  I had a lot of hop production the second year, but the weather was great and I was diligent with their upkeep.   The third year was almost nothing because the weather was terribly hot and dry and I wasn’t keeping up with them like I should have been. Last year the weather wasn’t ideal and I was somewhere in the middle of keeping up with them and I got a decent yield.  This year I plan on being better about tending to them and I'm hoping the weather cooperates.  There is nothing like stuffing your freezer with vacuum sealed bags of your own hops.

Ingredients / Re: Hop Beta
« on: April 05, 2012, 08:33:47 AM »
From what I remember there is little or no contribution of flavor from beta acids after the boil. Beta acids mostly affect aroma and may help determine how a beer will age.  As the beer ages, beta acids oxidize to produce bitter compounds.  I may be wrong because my memory is getting really bad. :-\

Edited: three times because me writing is not so good sometimes

All Things Food / Re: Bagels
« on: April 03, 2012, 08:13:58 AM »
Made some more. Same recipe but fermented for 36 hours or so. Used 1 Tbs lye for 3 qt of boiling water. Wow they changed color just like I suspected they would. And they look amazing. I can see how pretzels get that mahogany color and shine. Kosher salt and celery seed.

Those look good. Never heard of adding the lye either. They remind me of pretzel rolls I had in Germany.  I love bagels and would love to make them, but have been putting it off since I finally found a shop with good ones.  Now I'll have to try it..... Maybe start on Good Friday and have fresh bagels for Easter.  Thanks for the recipe

All Things Food / Re: Anybody ever make cheese?
« on: April 03, 2012, 07:15:21 AM »
Mmmmm poutine.   My friends are from outside Montreal and had talked about getting Poutine when we visited them.  I had no idea what it was but to me the name Poutine doesnt sound like it would be fries cheese and gravy.  Poutine is delicious.  We have something similar in Jersey called Disco Fries.  There have been many a drunken night in a diner eating Disco Fries.  I havent had either in such a long time.....Im am so hungry for some now.

Cheese is definitely something I would like to make soon.  Add that to the long list of everything else I want to make myself.

Ingredients / Re: when to plants hops?
« on: March 19, 2012, 07:12:16 AM »
It will work a lot better if you tie some twine to the top of the stump for the hops.  The stump is probably too big around for the hops to want to climb around behind it, but i haven't tried it.

I agree with this. My hop bines that don't find the twine tend to meander until they find something they can wrap around.  For me, keeping the bines in one place makes it easier at harvest time.

If you don't own the house you should probably bury a container by the stump.  That will keep them from spreading all over the yard and keep the roots cooler as well as help limit how often you need to water them.

When/If you move, dig up the container and backfill the hole.


Also agree. I tried to move my willamette hop plant away from my cascades after the first year of being planted in the ground and the root system was so big that I wound up just leaving it there. Its amazing how much can grow in just a years time.  If using a container, choose as large as possible. Smaller containers can prohibit growth and hop production. 

Good Luck!

General Homebrew Discussion / Re: On This Day in 1989...
« on: March 19, 2012, 06:53:55 AM »
My first batch was the spring of 2006. My wife knew that I loved beer and I wanted to start brewing so she bought me a Mr. beer kit and ingredients for an ESB for Christmas.  I finally made the ESB in the spring and it came out surprisingly good.  Unfortunately and fortunately I didnt read the directions to well and I put the "fermenter" in the dishwasher.  It warped and was pretty much destroyed.  I needed to get another, better setup, which came from Alternative Beverage.  The first beer I brewed using my setup from there was a stout. I remember that I was surprised that it came with a licorice stick. I was torn whether to put it in the beer or eat it. Mmmm licorice. I put it in the beer and the stout was delicious.

All Grain Brewing / Re: Chloramine
« on: March 15, 2012, 09:09:12 AM »
Campden tablets are pretty cheap.  Don't know what you're paying for your store bought water but for me it's a lot cheaper to use the campden where I can.
Probably too much compared to using the tablets. Usually adds about $10 or so to my cost. I've been using store bought mostly during last minute brew sessions(which seems to be all I get to do anymore) and its faster to buy a batch worth of water than it is to filter it.
people still like the beers i have brewed but i can't stand that underlying medicinal taste.
Yeah, I gave one of the batches away for my daughters Bday. It was a cream ale geared for my BMC friends and everybody liked it.  Most didnt notice the phenol taste, but for me, it stood out.

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