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Messages - AmandaK

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151
General Homebrew Discussion / Re: 2015 Hop crop
« on: January 13, 2016, 09:41:52 AM »
As I mentioned, I contacted a guy I know who's the CEO of YCH.  Drew and I will have more on next week's podcast, but here's a brief reply...."This has me baffled. We ship LD at the same rate we ship every brewer in the US, which is as soon as processed in the fall, so I'm not sure where this info is coming from. We ship LD their homebrewer inventory every week."

I'll bet on Label Peelers shooting out a salty email before knowing the full story. It's happened plenty of times before. I unsubscribed after their whole "we hate this company down in Florida that also sells wine kits" shenanigans. Pretty sure they're the reason WinExpert has minimum pricing on certain kits now.

152
We have two of the Mark's keg washers. Kegs are disassembled every time and stored pressurized with a bit of remaining sanitizer in them. Once they are disassembled, cleaned, sanitized, and pressurized they get a little tag that says "S+P" for sanitized and pressurized. All keg parts stay with that keg.

When I need one, I just pull one out of the "S+P" stack, pull the pin to see if it holds pressure well, dump out the remaining sanitizer, fill, and re-pressurize. If it has no pressure, I know something is off.

When we blow a keg, we rinse the line immediately with BLC or Penetrate and take the keg off. The dirty keg goes in the dirty pile, and then those are cleaned in batches as needed. Myles usually does 4-6 kegs at a time.

153
The Pub / Re: Magazine Subscriptions
« on: January 08, 2016, 07:08:48 AM »
Is there anything beside BYO? I cancelled my subscriptions because it was basically on repeat after 2 years.

We get Zymurgy & Imbibe at the house. I was thinking about All About Beer or something, but I don't really need another thing laying around.

154
Equipment and Software / Re: Getting hot water in my garage
« on: January 08, 2016, 07:07:08 AM »
Can and should are two totally different things.

I did this once, and will never do it again. My first brew day on the ol' Sabco and at the new house was in 3F degree weather. The hose bibs on the house are both about 75-80' away from the brewing location of the garage while the laundry room is a short jaunt inside, through two doors. I attempted to use the exterior hose bibs at first, but the hose froze solid in about 30-40 minutes. We had to drag that inside and let it thaw over the floor drain (btw - trying to move a 100' frozen hose, full of ice, is not fun). Brew day presses on and we obviously need water. I hatch a harebrained plan to disconnect the washer from the hot and cold water, running another hose from the laundry room inside to run the chiller with cold water and then clean up with the hot water, saving our hands from freezing during the hour long clean up.

Here's what really happened:
- The chilling went great. Hit 55F with a single pass. (Yes, I brewed a lager for the first beer at the new place on a new brewery.)
- We switched over to hot water for cleaning. POOR DECISION. Burnt my hand with hot-a$$ water, got pissed at myself for thinking it was a good idea, went back and switched the water source (all while leaning over the dryer), and went back to freezing my fingers off.
- Finished cleaning, went back in to hook the washer back up, and discovered that in my haste I had not fully tightened the hose onto the cold water. Water was about 1/2" deep in my laundry room. UGH.
- Cleaned up the huge mess I made.
- Called my plumber the next week and had hot & cold water plumbed into the garage with a sink. Never again.

155
Equipment and Software / Re: Zymatic Questions
« on: January 07, 2016, 08:34:13 PM »
I leave the house during the brew day. Nothing blew up.


I keep mine in the insulated garage and run it with the doors closed. The worst it does is bring the temp up to 60-65 from 45-50F. Not a bad deal in the winter.

156
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: January 07, 2016, 10:50:02 AM »
Is there any info on results yet?

No sir. We just got back from Christmas break with the family, writing RTPs for an exam set, have to replace the windows in our home (and remodel our bedroom/re-drywall the exterior wall to boot), are trying to help run a 600 entry comp, and are trying to survive the next week (Sunday, Tuesday, Thursday, Friday, & Saturday all have homebrew club related events, including a Mead Exam we are both taking).

I will be gathering data and posting when I can.

157
Homebrew Clubs / Re: Need Club Membership Cards
« on: January 05, 2016, 10:13:48 AM »
Schu, ask Caleb where he got ours if you like the KCBM ones.

158
Homebrew Competitions / 33rd Annual KCBM Competition - Open for Entries!
« on: January 03, 2016, 08:42:30 PM »
Registration is open for the 33rd Annual KCBM Competition! Register to volunteer (judge/steward) or enter beers here: http://kcbiermeisters.org/comp/

We have some exciting things slated for this year:

Two (2!) commercial scale ups at two breweries
   Cinder Block Brewery, now in their 3rd year of scale ups
      Styles TBD by Cinder Block
   KC Bier Co, scaling up a German bier to 15BBL
      Styles considered: Kolsch, Schwarzbier, Rauchbier, Dunkelweizen, Imperial Pilsner, Pilsner, Sticke Alt, Festbier, Maibock, Hefeweizen,       Munich Dunkel, Munich Helles, Weizenbock, & Dopplebock

Afternoon session on Saturday will be “Midwest Mead Panel”, where award winning professional and ameatur mead makers will answer just about any question you have. Mead sampling included. This is limited to volunteers only.
   “Midwest Mead Gods” will include:
   Susan Ruud, owner of Prairie Rose Meadery & 3-time AHA Gold Medal winner in Traditional Mead, BJCP Grand Master III & BJCP Mead judge
   Al Boyce, BJCP Grand Master V, BJCP Mead judge & multi-award-winning mazer
   Scot & Karen Schaar, BJCP Mead judges & multi-award-winning mazers

Banquet will be put together by Greg Macaleer, who gave us quite a tasty treat last year
   Banquet speaker will be Chef Celina Tio! She is the winner of the James Beard Award Best Chef: Midwest and has been seen on several shows including Top Chef & The Next Iron Chef. She is also the chef/owner at an acclaimed restaurant here in KC: Julian as well as owning The Belfry, a craft beer bar/lounge in the Crossroads. She is also a Certified Cicerone. We are absolutely honored to have her.
   Discounted banquet tickets for volunteers that travel >100 miles. Check the competition website later for more information and ticket purchasing.

Beds for Judges program
   Stay with a Bier Meister! Contact competition@kcbiermeisters.org for more info

Giant raffle - we aren’t going to disappoint here.
   We are up to >$4,000 in prizes so far!

Judging gifts galore!
   We love our volunteers and love taking care of you all - I can’t wait to show you what we have in store

Category 30 theme is “Raiders of the Lost Pantry”
   Beers inspired/mimicking food stuffs, e.g. ‘Strawberry Shortcake’ or ‘Taco beer’
   Special prize for Category 30

We are a stop on the High Plains and Midwest Homebrewer of the Year circuits

Judging dates/times are:
Tuesday, 2/16, 7:15pm; KC Bier Co.
Wednesday, 2/17, 7:15pm; KC Bier Co.
Friday, 2/19, 3:00pm; Christ the King Catholic Church
Friday, 2/19, 7:15pm; Christ the King Catholic Church
Saturday, 2/20, 9:00am; Christ the King Catholic Church
Saturday, 2/20,12:15pm; Christ the King Catholic Church
Saturday, 2/20, 3:00pm; Christ the King Catholic Church (BOS judging)

Questions? 1) Read the above link - it's probably there. 2) For judging/stewarding related: ask me at treasurer@kcbiermeisters.org. 3) All other questions: email Blake Burns, Organizer, at competition@kcbiermeisters.org.

I know that a good number of you guys/girls on the AHA Forum all enter this competition every year, which I truly appreciate. Best of luck to you all!

159
General Homebrew Discussion / Re: Quick tips
« on: December 31, 2015, 12:01:17 PM »
Denny, you already know my thoughts on this, but I'll say it again:

There is little point in trying to make a crazy version of a beer style if you can't make the base beer in the first place. Figure out how to brew a proper beer first before trying to make a 'bacon Pilsner' for your second beer or some such nonsense.

160
Beer Recipes / Re: Another Munich Dunkel thread...
« on: December 31, 2015, 08:33:02 AM »
Maybe I missed it in here but has anybody used 98% Avangard Dark Munich and 2% Carafa II without any issues?  I just bought some from a different homebrew supply store.  I am just wondering if some Pilsner malt in there is a good idea?
I use Best Dark Munich and Carafa II. No Pilsner and a huge pitch of WY2206 got me down to 1.012 the last couple of times.

161
The Pub / Re: My Christmas Present
« on: December 28, 2015, 09:03:40 PM »
Looking good Keith.

162
The Pub / Re: 10 Beer Names You Might Be Saying Wrong
« on: December 22, 2015, 07:51:52 PM »




Surprised Duvel didn't make the list
Yeah, I've heard Doove-ull and Doove-ell. I say the latter. It's probably the former...

It is the former.

Source: Boulevard is now owned by Duvel and Neil Witte made us all practice before we served Duvel products at Boulevardia.
Well isn't that just precious. I'm guessing Witte is pronounced wit-uh?

I figured it was probably Doove-ull. We can't be right all the time...

I actually am not 100% sure. We didn't practice saying his name. ;)


163
General Homebrew Discussion / Re: Narrowing Down the Options
« on: December 22, 2015, 03:07:07 PM »
WLP570 gets me about 86% apparent attenuation and esters of pear and orange (mostly pear though). If that's what you like, then a Single is an excellent starter beer. That being said, I have never made a starter beer for WLP570 (just a normal starter) and it has served me well. It is a rock solid performer.

164
The Pub / Re: 10 Beer Names You Might Be Saying Wrong
« on: December 22, 2015, 02:59:36 PM »


Surprised Duvel didn't make the list
Yeah, I've heard Doove-ull and Doove-ell. I say the latter. It's probably the former...

It is the former.

Source: Boulevard is now owned by Duvel and Neil Witte made us all practice before we served Duvel products at Boulevardia.

165
General Homebrew Discussion / Re: Narrowing Down the Options
« on: December 22, 2015, 10:55:12 AM »
Derek - Not to derail but have you found any good resources on Patersbier/Singles?

I only tried one which was Pilsner/Saaz with Saf-Abbaye yeast. Haven't had much luck finding more info on brewing the style, mashing (I assume step is traditional), etc.

I've found that 100% Belgian Pils to 1.050, mash at 149F, and WY3522 makes for a 'Trappist' Single that wins in comps. And my family can suck a keg of it down in about 2 hours, if that's what you're after.

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