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Messages - AmandaK

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422
Kegging and Bottling / Re: CO2 Storage
« on: May 18, 2015, 10:30:13 AM »
Stories about exploding pressure vessels circulate around at my work (heavy construction). I've seen plenty of pictures of trucks/SUVs with the back half ripped off.

Standard image for why not to store pressure vessels in the car:

423
Very neat. I'm really enjoying this latest set of xBmts. Just the right amount of technical but practical enough to put into practice straight away.

Friendly edit: about 3/4 of the way down, he writes "BJPC" when I'm sure he meant BJCP.  ;)

424
Going Pro / Re: Bluesman you have made it to e-malt news.
« on: May 17, 2015, 10:18:12 AM »
Congrats Ron!

425
Homebrew Clubs / Re: Far and Away Club
« on: May 17, 2015, 07:29:36 AM »
I did, but I had intentions of moving to the city at a later date.

I would contact the Board of the club(s) in question and ask if they accept distance members.

426
General Homebrew Discussion / Re: Five Star acid wash #5
« on: May 14, 2015, 03:18:31 PM »
I only use this stuff for short contact time and only on stainless. It's got enough warning labels on it for me not to stray too far from the recommended usage. :)

427
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 12:11:06 PM »
I had always heard as well that it was soured with soured guiness as well... obviously with nothing to back it up.

AFAIK, that's an urban myth.  Although possibly it was done in the past.
It's still being done... By home brewers in my area unfortunately!

I had a local homebrewed Dry Stout that was lactic and Band-Aids. UGH! Upon asking, she said it was because her temperature control broke. Since that can't be the cause of lactic/phenols I probed further and then quickly wished I hadn't. Turns out she leaves out two pints of Guinness "until is sours, because that's how Guinness does it" and then dumps that in at flame out.  o_O

428
General Homebrew Discussion / Re: Express Brewing
« on: May 14, 2015, 11:10:28 AM »
Thanks Amanda, forgot about how to Google momentarily
Easier than me saying 'it's the thing that bitters or hot sauce usually get packaged in'. Which isn't too terribly descriptive. ;)

430
General Homebrew Discussion / Re: Express Brewing
« on: May 14, 2015, 09:33:01 AM »

Goddammit. Why did we not think of this? Perhaps we should now keep quick infused hop tinctures around like we apparently do with habenaros (husband has a woozy bottle with a clear liquid in it that just says "Habenaro" - kind of scares me a bit)... wonder how long you could let something like that sit in a woozy bottle without it getting weird. Huh.

Looks like you've got an experiment on your hands!

Need to buy more vodka first.  8)

431
General Homebrew Discussion / Re: Express Brewing
« on: May 14, 2015, 09:07:34 AM »
Nice article, Drew.  For the IPA, couldn't you do a whipping siphon hop tincture in lieu of dry hopping (as mentioned on page 75 of the Experimtal Homebrewing book) or use a draft infuser in a keg to keg transfer (page 77).  If one has the equipment, why not, right?

Absolutely!

Goddammit. Why did we not think of this? Perhaps we should now keep quick infused hop tinctures around like we apparently do with habenaros (husband has a woozy bottle with a clear liquid in it that just says "Habenaro" - kind of scares me a bit)... wonder how long you could let something like that sit in a woozy bottle without it getting weird. Huh.

432
Events / Re: NHC forum meetup
« on: May 14, 2015, 08:42:37 AM »

Thanks for clearing things up, Gary, I'm just stoked to hangout and drink (mostly) homebrew with all you cool folks!

Some of us are just old folks! See you at the NHC!
Old is the new cool!

One can hope....

Hey, I like all you old guys!  8)

434
Events / Re: NHC forum meetup
« on: May 13, 2015, 05:31:04 AM »
We can't mix the two classes of beer.

So how does this work for the banquet? Right now I am imagining that there is no beer-sharing in the line to get in and there are security guards at the doors to take away our homebrew.

Mr. Glass? Care to weigh in?

435
All Grain Brewing / Re: Brunwater target mash pH vs room temp pH
« on: May 13, 2015, 05:29:18 AM »
Another way to think of it is, pH is just a number and your beer came out tasting like 'this'. If the beer was too harsh or tannic, you know you need to adjust your processes to produce a lower number. If the beer was too crisp or tart, you know you need to boost the number.

Its a reference standard that helps you 'tune' your beer.

I should write this down somewhere. Thanks Martin - you're like the Michio Kaku of water.  ;D

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