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Messages - AmandaK

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766
I have tried to mash breakfast cereal before back in my stupid, stupid youth.  Please don't.

It was the secret ingredient at one of our Iron Brewer comps a few years back.  I'll never forget the color of a Froot Loops mash....

Hahaha. I love homebrewer 'war stories'.

767
The Pub / Re: Other hobbies?
« on: September 10, 2013, 06:48:09 AM »
I love to cook and usually do every meal from scratch.

I also love Cardinals baseball.

But lately my time has been devoted to house hunting and wedding planning. I'm really looking forward to expanding the brewery once I get a house, but this whole house shopping thing is a bit much. It really cuts into my brewing time!

768
Equipment and Software / Re: Double lever corker
« on: September 07, 2013, 08:17:52 PM »
Just got finished using one of those on a batch of wine. I think you might be able to keep the cork sticking out a bit if you put a stopper of some sort on the upper part of the shaft.

769
Yeast and Fermentation / Re: cider starter
« on: September 07, 2013, 07:04:25 AM »
I made a starter using a pint of the same juice. Worked out well, but I don't have anything to compare to.

I do the same with yeast nutrients, but I've never done it any other way.

770
Yeast and Fermentation / Re: WLP 565 temp
« on: September 07, 2013, 07:03:00 AM »
I brew a lot with WLP565 now. I like to start it at 75, then push it to 80 for the remainder of the fermentation. Usually finishes in 8-10 days.

771
A lot of folks who tell me how much simpler it is to keg, seem to forget about all the time and effort that goes into building the kegerator, cleaning and maintaining the beer lines or the time spent driving to get more CO2, etc.  You get the idea.  Its not just that you are only cleaning one keg instead of 50 bottles, there is considerably more time and effort in involved in kegging than just that.  Yes, it is cool to pour yourself a cold draft beer but it is also nice to hear that "pftttt" from a bottle conditioned beer.

+1

The maintenance issue compounds itself when you don't live near a city with the proper supplies. Living in rural Illinois, the maintenance was pretty bad. CO2 fill? 45 minute drive and had to take off work. Everything else was mail order. Now that I live in KC, I can find parts nearly anywhere so the maintenance issue isn't really that bad anymore.

772
General Homebrew Discussion / Re: Quick Beer?
« on: September 06, 2013, 12:41:28 PM »
Lennie, cheers on making it work! And Steve, good idea on the marketing - if it tastes good, no one will ever know - it's genius!

I thought I'd post another data point for those that stumble upon this later.

I brewed a Cream Ale (close to the Jamil recipe, but not exact, with US-05) on 8/25/13, OG 1.051, fermented at 66F. On 9/2, I took a gravity reading through a 1/2" of krausen on 9/2 (8 days later) and read 1.016. I pulled it out of the fermentation chamber, kept it at room temperature (75F) and tossed in 1tsp of Fermaid-K. Two days later the krasuen fell and I took a gravity reading, it was 1.008. It's currently in for two days of crash cooling, then I'll gelatin in the keg while carbonating and serve it on September 14th for a party!

I think that makes for a 10 day ferment with a couple more days in there for 'polishing'.

773
Ingredients / Re: magnum
« on: September 06, 2013, 12:23:03 PM »
Doesn't Sierra Nevada use Magnum and Citra in their beer to make Torpedo.
Just Sayin' :P

Yes, they do.  Another reason I don't drink Torpedo.

Ba-ZING!!  ;D

774
General Homebrew Discussion / Re: How cold is too cold?
« on: September 06, 2013, 09:34:30 AM »
How much do I have to worry about temperature fluctuations?

More than you think. Temperature fluctuations are what cause our little yeasties to produce off-flavors and also cause them to go dormant. If you have a temp swing of, say, 3 degrees F - that is not a big deal. Temp swings of 10F or more can do a lot of damage to your desired fermentation.

The swing up will cause the yeast to produce more esters (not desirable in ta lager) and the swing down will cause the yeast to get sleepy, go dormant and then cause a stuck fermentation. Neither of these is desirable.

Look up the STC-1000 (or "eBay temp controller") and you'll see that a $20 controller will solve your problems.

775
General Homebrew Discussion / Re: Gift for homebrewer with everything....
« on: September 06, 2013, 09:14:34 AM »
Last year we did a "Brewer for a Day" which I'm thinking of repeating because it was so much fun.

I'm just wondering if anyone can think outside of the box and offer up any suggestions that they may have?   

Not sure what the 'brewer for a day' thing is, but there are a few breweries around these parts that will let you brew on their system and then serve your beer in their pub/tasting room. THAT'S pretty cool.

But seriously, what's the budget here?

776
Equipment and Software / Re: opinions on which conical is better solicited
« on: September 05, 2013, 11:08:10 AM »
That's exactly the issue I meant to raise, not that it's more important for a conical, it's just more complicated.  You have lots of options for cooling buckets and carboys, but conicals are large and just don't fit inside many standard appliances or tubs of cool water.

I believe this is why many people use a stainless steel coil with circulating ice water inside their conicals.

777
The Pub / Re: Let the Games Begin!
« on: September 05, 2013, 10:20:49 AM »
I'm in my first fantasy league... we'll see how this works out.

778
Going all-grain saved me enough money to get into kegging faster. Extract is expensive.

I'd agree w/this.  The caveat would be to watch eBay & Craigslist.  If keg bargains come, snatch them.

Yep. I built my current system via Craigslist. Quite a good savings and met some cool local homebrewers in the process.

779
General Homebrew Discussion / Re: Fermentation temp control
« on: September 05, 2013, 10:02:01 AM »
In San Diego I'd stick with the single stage, the likelihood you'll ever use the heater is nil.

But what about the Belgians??  ;)

780
I started kegging first.  It's well worth it.

I started with all-grain first. It's cheap: I got all I needed for it for <$200. It has saved me money on fermentables versus extract.

I bought a kegging setup and have well over $1750 into it. I didn't even really like it up until 8 months ago - now I have a cleaning regimen (and tools) that doesn't take too much time, so I have come to enjoy the kegging setup more.

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