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Messages - AmandaK

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121
Beer Travel / Re: Initial thoughts on Munich
« on: February 10, 2014, 06:53:50 AM »
Well, looking at the pricing for Munich during Oktoberfest... It would be as much as 7 months of my house payment. Jesus. I think we're staying in America.

I hope to get there someday.

122
Homebrew Clubs / Re: Club in stl
« on: February 09, 2014, 06:07:08 PM »
There are some good guys in both StL Brews and Garage Brewers. That's where I would start.

123
    My first few brews were as frustrating as yours.  Once you get to know the system and it's quirks....you'll love it.   I'd take my system over a finicky cat any day.  But then again, I have finicky "partial" cats.

That is encouraging, especially the part about Karen's kitties. :)

124
I just PM'ed you the BM Operations Manual, for your reading pleasure.  In there you'll find the whole mashing in procedure and even how a light stirring will benefit before starting the recirculation.

Cheers,
Hooch

I'll give it a read. To be honest, I'm much better at doing things than reading about doing things.

BTW, John at Sabco told me not to stir. Aaaaand I'm convinced this thing is too finicky. Its like dealing with a temperamental cat!

125
When heating strike water....I always go at least 5 degrees higher than the calculation says.  It will drop to the proper temp very quickly(under 5 minutes) and reduces the re-lighting step.  The "heating slowly" is more for stepping up in step mashes.  If I heat slowly, it dials in immediately.  If I crank up the heat....I have to go through the re-light sequence several times until I dial in the temp.

So, let's say I want to Hochkurz mash at 145 and then 162 or something like that. I would mash in after heating the whole system with a water recirc, I fill the fun from the bottom until it flows above the false bottom. Then I pour in the grain, and fill with more water. No stirring. I get the water 1" above the grain bed. Then I let it sit. Do you let it sit? How long? Then recirc the mash, starting around 145, 2 degrees/hour, until I hit 162. Turn off burner and let the RIMS take over.

Am I thinking correctly?

126
The secret to Sabco brewing in sub freezing temps is a $15 Harbor Freight heat gun.   I frequently need to thaw some or all of the piping.  I find I can dial in my recirculation temp by heating more slowly.  For some strange reason, this greatly reduces the need to re-light the burner several times.    I brewed Tuesday in -5 degree weather and once I thawed the system out.....it worked flawlessly.   The hose from the house to the garage did freeze up when chilling though.

I knew I should have asked you Scot.

Can you describe your mash process by chance? You mention heating more slowly, which makes me curious.

127
From our lobbyist:
Sub HB 2223 was just passed to Final Action by voice vote. Congratulations! This is the next step, there will be a FA(Final Action) vote on Monday, if/when it passes it is on to the Senate. Time to renew messages to the Senate Federal and State Affairs committee and the entire Senate.

Phil

128
Bummer to hear about your woes guys.  I brew in an insulated garage, and keep a carbon monoxide alarm nearby, open the garage door about 6" off the ground, same with a back door to increase the amount of airflow.  I brewed when it was 9ºF outside, not sure how cold it was in my garage when I started, but during the boil it got up to the mid 50s in there.

Although, during winters like this one, I wish there was an electric version of the brew magic system; so that we can brew totally indoors.

I tried this method this morning, except with the garage door open to the height of the burners. Garage was 42F when I started, but with the door open (even with a CO detector, brewing alone makes me lean to the safe side) the outside temp was freezing the pump/dump valve. No dice.

Next weekend will be 45F, so I am hopeful for a successful brew day then. In regards to my RIMS temp issue from earlier, it sounds like I was doing several things from my old system (stirring the mash, crushing fine, etc) and not letting the element get proper contact with the recirculating wort. I haven't been able to test this with the current temperatures in the area though.

129
What a timely post. I'm quitting again today as it is just too cold for this thing to work. The dump valve before the pump is frozen shut and the seals on the pump itself have contracted enough to allow a bit of water to seep through the seals while it is running. In order to not do any real damage, I'm throwing in the towel.

Apparently 8*F is too cold. How in the hell am I supposed to brew on this thing? I wish I hadn't given away my old cooler mash tun brewery. It was way less finicky than this thing.

130
Beer Recipes / Re: Secret ingredient in dry stout?
« on: February 07, 2014, 08:01:47 AM »
Yet another excuse to buy a sack of dark Munich... :)

131
Thanks guys.

Looks like one of our members bought the serviceman and his wife a hotel room for the night as well. I freakin' love this club.  ;D

132
With the release of Boulevard's Chocolate Ale today, our President, Steve Cook has cooked up a plan to honor an local airman, Ryan, who is on his way back from Afghanistan in the coming days. Ryan asked his wife for one thing for Valentine's Day: a single bottle of Chocolate Ale. (In case you aren't from here - it's pure craziness to find just one bottle.)

In response, the Kansas City Bier Meisters are out scouring the city to try and get this man a full case of Chocolate Ale. Steve has bought him and his wife tickets to our Spiegelau tasting and our beer pairing banquet. We will have a special reception for him at our banquet.

We are also holding a virtual food drive for the area's only food bank, Harvester's. We have set it up as a state rivarly - Missouri vs Kansas. If you want more info about that, visit http://mashingformeals.harvesters.org

I just wanted to take the time to brag on my homebrew club. I am so proud to be a part of a group that not only brews great beer, but can pull together in a moments notice to do literally anything, especially something as cool as this. It is simply amazing what the homebrew community can do.

If you want to help donate to the charity side of our competition, either contact me directly via PM or post back here.

Cheers guys.

133
Equipment and Software / Re: Chilling plastic conical fermenter
« on: February 06, 2014, 09:01:22 AM »
I guess I have been kind of skirting this issue, but the fermenter I have is a little larger than normal, and won't fit in a fridge or upright freezer. This is why I have been trying to macgyver/rube goldberg a solution.

How big is this thing?

60 gallons

http://www.plastic-mart.com/product/5815/60-gallon-cone-inductor-tank-fully-draining-infd60-24

I have the 15 gallon version of that. I bought the conical to fit the fridge.

But it seriously cannot fit in something like this? http://www.bestbuy.com/site/frigidaire-20-6-cu-ft-upright-freezer-white/8822544.p?id=1207352154370&skuId=8822544

Your tank is only 2'-0" in diameter and 4'-0" tall. Surely if can fit in an upright freezer.

134
Beer Travel / Re: Initial thoughts on Munich
« on: February 06, 2014, 06:52:59 AM »
We are planning our honeymoon to Munich as I write this. Any more tips and tricks I should be aware of? Dates are 9/15-9/23, yes, during the beginning of Oktoberfest.

I'm practicing my German. I used to be fairly good, but lost it. Now that I'm learning it for the third time, it's coming back fairly quickly.

135
According to UPS, my entries are in Kansas but delayed by "adverse weather conditions."

Hope they get there by Friday.  If Ol' Man Winter craps all over my first competition entry I'll be the crazy guy in the street shaking my fist at the sky.

Things are clearing up here, I'm sure the delay will only be for one day.

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