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Messages - AmandaK

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241
All Things Food / Re: Pizza
« on: November 24, 2015, 02:39:10 PM »
Try provel cheese, it will be a life changing experience  8)

One can always spot a fellow St. Louisan. ;D

242
Beer Recipes / Re: The Czech Pils I'm making today...
« on: November 24, 2015, 02:37:34 PM »
This is an opportunity to say that the Holy Roman Empire was neither holy, Roman,  nor an Empire.
Discuss


Bwahahahaha. I actually lol'd at my desk. Thank you Jim.

243
Yeast and Fermentation / Re: Starter Wort
« on: November 24, 2015, 07:42:48 AM »
I processed all of these at 15psi for 15 minutes. I aimed for 1.040 and used some leftover Avangard Pilsner I found. Boiled for 15 minutes after draining the mash tun, just to get the nutrient dissolved.


244
Commercial Beer Reviews / Re: Tank 7 Farmhouse Ale
« on: November 23, 2015, 02:22:58 PM »
In KC, we get it donated for pretty much any event. Sad thing is, it's usually the neglected beer! We are spoiled for riches here.

I collect the Saison-Brett, purchasing 5 a year to keep a 5 year vertical going. I gotta say, I like the 2 year and 3 year old the best.

245
Beer Recipes / Re: London Calling?
« on: November 23, 2015, 09:29:03 AM »
What are your guys' other favorite English hops and what kind of characters are you getting out of them?

(I ask because this is the first I'm hearing of tea/chocolate in Challenger, but don't get to brew many ESBs. Curious minds...)

246
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: November 22, 2015, 09:48:06 PM »
Which method is the one you chilled and carbed?
Both were brewed with same hochkurz step mash.
Ah, dangit. Long day of many activities here.

At any rate, I'm also doing kettle pH adjustments on these like Kai talks about. Should be neat to see the difference between this and my normal Pilsner.

247
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: November 22, 2015, 09:40:55 PM »


Fast ferment test is going. 1/4tsp bread yeast in each, like Kai had mentioned. Since I'm going for comparison, it should do.

I there isn't a difference in these so far.
Hochkurz mash:


150F mash:

248
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: November 22, 2015, 09:35:22 PM »
Which method is the one you chilled and carbed?

249
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: November 22, 2015, 07:25:05 PM »
Jim, I'm into my second brew day today. The single infusion was knocked out this morning and I'm just into the beta rest on the Hochkurz step mash version. Once I get the last data set, I'll post it up.

I'm gonna try a fast ferment test for the first time on these two. Wish me luck!
Awesome! Will be fun to see how our results compare.

Spoiler alert: the pre-boil gravity for both batches was/is 1.051. Same mash pH (5.47), same pre-boil pH as well (5.37 & 5.38). Now I gotta do this FFT to satisfy my curiosity about the fermentability. If that's the same, there will be a blind triangle done... and maybe some blind score sheets as well.

250
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: November 22, 2015, 05:44:19 PM »
Jim, I'm into my second brew day today. The single infusion was knocked out this morning and I'm just into the beta rest on the Hochkurz step mash version. Once I get the last data set, I'll post it up.

I'm gonna try a fast ferment test for the first time on these two. Wish me luck!

251
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: November 20, 2015, 11:42:27 AM »
What's your brewing time like?  As you know, I'm considering one of these but want to do 5 gallons sometimes so I'm guessing I would run 2 batches, transfer to fermenter and be done.  Also, it would mostly be for the winter and crappy weather days...I still love my cooler and kettles.

About 4 hours +/- a little bit each way; with a dough in, step mash, mash out. Clean up is about 15(ish).

One thing I'll be trying out is going home for lunch, starting the process, watching it from my desk, and then getting home in time for chilling.

252
General Homebrew Discussion / Re: 2016 NHC Medal Categories?
« on: November 20, 2015, 11:04:12 AM »
Anticipating the split from APA I've been testing my moderately hoppy US amber in other comps. So far I've gotten 2x "needs more caramel" 2x "needs more hops" and 3x "this is really more of a red IPA".   ;D

...maybe I'll try my brown ale next.

You'll be able to test this at KCBM 33, as usual. I've run through the groupings using our past entries from 2015, 2014, & 2013 and am trying to run close to the "Modified 2008" from the back of the BJCP Guidelines but tweaking it a bit. Amber & Brown Ales (old 10B & 10C) will most likely be their own category, with APA (old 10A) being it's own category. All fruits will go together in ours, and American Wild Ale is out of speciality in it's own category. Ideally, the 'real' Speciality category is smaller than it is with the 2008 Guidelines so it really does capture the really weird stuff.

253
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: November 20, 2015, 10:54:43 AM »
Ditto. Sorry the Sabco didn't work out. I had a lot of fun brewing on it last weekend and plan to shake out a Helles this weekend. But yeah, it's a high maintenance baby!

No worries. I sold it for what I had in it (which was a steal, just passed the deal on to the next guy) and have traded that money for the Z and sundries. I do appreciate your moral support for the 'high maintenance baby'.  :)

I had a good time with the Sabco, and it certainly served it's purpose well, but it was time to move on. I've gotten involved with a lot more education efforts and party planning efforts with our homebrew club, so it's nice to have the time to do all of the beer related activities for the club/club members as well as the brewing activities that I want to do. Did I mention that clean up takes about 15 minutes and I can wash the bins in a dishwasher? Yeah, that's pretty neat.  8)

254
Yeast and Fermentation / Re: speidel fermenter 60L
« on: November 20, 2015, 09:58:10 AM »
That's the perfect size I need right now. I have a 30 gallon fermenter and a bunch of 7.5ish gallon fermenters and sometimes this size would be just the thing. I really dislike that they have spigots though. To me adding an unnecessary part to a fermenter that is hard to thoroughly clean is not a good idea and then add in the possibility that the spigot is accidently left open.

You can just put the screw cap on the bottom port if you like since they are the same threading.
Thanks, that's good to know. Also, when I make mead with crystallized honey I add very hot water. I learned the hard way that some plastic fermenters can't take hot water. This looks like the type of plastic that can take hot water, is that correct?

That's an interesting question that I can't definitively answer, but can give anecdotal evidence for. They are made of HDPE. HDPE is usually rated for 230F continuous contact. The manufacturer says they are good for up to 140F (which is the same as the Better Bottle type fermenters). When Free State did a wort giveaway, some people brought their Spiedels to fill. The wort was at 155F and nothing bad happened that I could see. So... maybe?

255
Yeast and Fermentation / Re: speidel fermenter 60L
« on: November 20, 2015, 09:35:42 AM »
That's the perfect size I need right now. I have a 30 gallon fermenter and a bunch of 7.5ish gallon fermenters and sometimes this size would be just the thing. I really dislike that they have spigots though. To me adding an unnecessary part to a fermenter that is hard to thoroughly clean is not a good idea and then add in the possibility that the spigot is accidently left open.

You can just put the screw cap on the bottom port if you like since they are the same threading.

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