Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - repo

Pages: 1 ... 12 13 [14] 15 16 ... 22
196
Equipment and Software / Re: FermWrap on Fermenator?
« on: May 15, 2012, 01:41:02 PM »
It's not as thick as a carboy, and will actually be easier to heat/cool

197
All Grain Brewing / Re: New to all grain. Need help with set up
« on: May 15, 2012, 12:59:44 PM »
I would not recommend using a mash screen like shown above.  What happens is during lautering the wort will channel down through the grain to whatever the "exit" is. When you use a mash screen like above you are essentially creating a "V" shape in your grain bed. So you end up with heavily rinsed grain closer to the mash screen and un-rinsed grain on the outside. You'll get pretty crappy efficiency that way and may even extract tannins and such that will create a grainy taste in your beer. Spend the extra few bucks and use a false bottom or build a manifold that covers a greater surface area in your mash tun.

Um no, no, no. This statement is not accurate. You need to go to dennybrew.com for a cheap, easy,efficient system. It's been recommended before and now again.

Denny's mesh screen there would certainly work much better as it covers much more of the cooler's surface area. One of those purchased ones dont stick out very far. Theyre much better served in the kettle as a filter for whole hops imo.

I should mention that batch sparging is much easier to use with a hose braid like above. Im a fly sparger at heart and that screen did not fair well for me fly sparging.

Yes it will not be effective for fly sparging. In the set up shown it was a round cooler, which will just hold the kettle screen. The liquid will exit right next to the output, it will not flow down the length of the screen and exit. The lenght is useful in preventing clogs.

198
All Grain Brewing / Re: New to all grain. Need help with set up
« on: May 15, 2012, 12:39:46 PM »
I would not recommend using a mash screen like shown above.  What happens is during lautering the wort will channel down through the grain to whatever the "exit" is. When you use a mash screen like above you are essentially creating a "V" shape in your grain bed. So you end up with heavily rinsed grain closer to the mash screen and un-rinsed grain on the outside. You'll get pretty crappy efficiency that way and may even extract tannins and such that will create a grainy taste in your beer. Spend the extra few bucks and use a false bottom or build a manifold that covers a greater surface area in your mash tun.

Um no, no, no. This statement is not accurate. You need to go to dennybrew.com for a cheap, easy,efficient system. It's been recommended before and now again.

199
Yeast and Fermentation / Re: yeast bummer
« on: May 15, 2012, 07:03:25 AM »
More Beer its 5.75$ for white labs, wyeast.

8$ seems pretty average for LHBS, sucks it went up.

Harvest some yeast it is not hard to do,keep or reuse. Make that vial go for 4-5 beers and it won't seem so expensive.

200
Ingredients / Re: Punching down dry hops
« on: May 15, 2012, 05:56:25 AM »
All of the krausen should have pretty much dissipated before your addition of the dry hops. There is no hurry to get them in. The leaf will float a lot longer than pellets and some will sit above the beer for a while on top of itself. This isn't as prevelant with pellets but when you start putting in serious dry hops the pellets will do the same thing. Leaf will eventually sink. A gentle spinning of the fermentation vessel a few times a day will speed up the process as well as get some back into suspension.  Professionals will do a co2 push from the bottom of their conicals to resuspend dry hops and say its instrumental in getting the most out of them.

201
I haven't done an all citra IPA but I feel it might be overwhelming in large doses by itself. I had a commercial all simcoe IPA and it was awful. But I would be interested to hear how some have turned out.

For your speciality grains- 2 row isn't one- I would do more like 1/2 carapils and 1/2 crystal between 10-60 and  or maybe 1/2 carastan or caramunich or caravienne something like that. Just a half hour steep for sugar/color and some flavor/body. If a mini mash I would skip the 2 row and do munich with a little carapils and a little crystal. Something along those lines.

All Simcoe god awful??????

That sir is like saying a red cooler is better than blue.....

Weyerbacher Double Simcoe IPA for the win!

LOL ;D ;D Simcoe is one of my top three favorite hops and I love citra also.
But that beer you listed is the one I was referring to. :'(  I'd be willing to chalk it up to a bad 4 pack and would try it again but only at the brewery.

202
Commercial Beer Reviews / Re: 2012 SN Hoptimum
« on: May 07, 2012, 02:51:04 PM »
Got ahold of some, wanted palate wrecker but it was gone. Not a bad beer. For me no big hop aroma or flavor, can just get a hint of its strength. Does have a very slow to come on nice bitterness that saves it. Needs more hops not malt, would try it again on tap but that's it.

203
General Homebrew Discussion / Re: 1st round NHC results
« on: May 05, 2012, 06:38:07 AM »
Anyone who wanted in within the first two days could have gotten in.  Anyone else wasn't paying particularly close attention, and I'm sure that they will next year if this is that important to them.

Exactly my point; thank you for stating it so succinctly. The NHC is a big deal; if people can't be bothered to click Refresh every few minutes, they aren't worth the AHA's time.

Exactly!!!! There are reportedly over 1 million homebrewers now, and only 10,000 spots taken up by maybe 5,000 of those homebrewers. So if you want to be part of the 1/2% then you'll get your priorities in order.

204
General Homebrew Discussion / Re: 1st round NHC results
« on: April 30, 2012, 01:43:50 PM »
Another idea would be to treat it somewhat like other events which have out grown the available resources.
Have medal winners from "sanctioned" events throughout the year earn a spot in the NHC if they want it. This could allot a certain number of entries out of the total availbable, say 1500. That would give the "serious" people an opportunity to go for Ninkasi and get in as many beers as are "worthy".  Have them sign up those beers a week before open registration so the known number of openings can be posted. Someone medaling one of those events is not required to enter NHC of course. Then have the open registration commence with say 1-2 entries per person per day, with a no hold limit after 1 week(yes it won't get that far).

This should include a lot more people, increase the number of "quality" beers, and increase the number of entries in other competitions. Just an idea.

205
Zymurgy / Re: "New Rules of Brewing Water" - Same as the old rules?
« on: April 30, 2012, 06:41:57 AM »
From my empirical evidence, they seem much too high.

 I'm not arguing alkalinity should never exceed 50ppm, I'm just trying to figure out how you arrived at your conclusion that 200-300ppm is appropriate.

To quote the article "If your brewery focuses on darker styles, a total alkilinity of 200-300ppm would not be INAPPROPIATE, but the taste of your beer must be your guide"

Now to me this means you could have alkilinity in this range and not ruin the beer. But you must decide by tasting the result.  I don't beleive that it in any way states this is the go to, standard, appropiate range for alkilinity.

Mr. Palmer, I'm still curious how/where you came up with the alkalinity ranges you give in your article. I'm sorry if I'm still skeptical, as I've never seen anyone else advocate alkalinity in those ranges.

 

Maybe check the title of the book again??? I think the actual specific chapters in the book will explain where these conclusions were drawn from. How to brew does this pretty well.

Keep questioning "authority", thats how we all learn and grow. Maybe he'll send you a signed copy to his most passionate detractor ;)

206
General Homebrew Discussion / Re: Grain storage
« on: April 29, 2012, 01:38:24 PM »
I got a bag of crisp pale a month ago. It says best by april 2014

207
General Homebrew Discussion / Re: 1st round NHC results
« on: April 27, 2012, 03:30:48 PM »
If some person new to the hobby in the last year decided to enter and the entries were closed, then I might have some sympathy.

If someone has been in the hobby and entered before, saw the first regional center fill up 2 years back, then rule changes were made to accomadate those that got shut out.  Then all of the center fill up last year (no longer regions) and 10th region added this year to allow for more entries was the change taken by the committee. Then this years competition fills up in about 2+ days..  If anyone was surprised by this after the conference sold out in 2 days, then they have not been paying attention.

 

I don't think the AHA was "not paying attention" and thus allowed the competition to exlude lots of brewers and unfold they way it did. I think the AHA did its best to accomadate as many brews as they could. If they knew this chaos of anger and exclusion would ensue I'm sure they would have taken steps to remedy the situation before it could begin. It clearly can't be conducted in the same manner as before, and the AHA was definitely paying attention and not to blame.

This was not directed at the AHA, but at anyone that had the feeling of anger and exclusion that you mentioned. If they were asleep at the switch when the conference or competition filled up - sorry, there is always next year.

  The AHA has been taking the steps I outlined above. No one, and I mean no one, would have predicted the year to year explosive growth the hobby has been seeing a few years back.  Dealing with growth of this magnitude is hard.

I know several of the GC members, they have been working hard over the last few years to improve the competition and the conference.

Yes, I thought that was how you meant it. I've seen several people say something similar it just seems to me that a statement like that  can be flung at both sides. I understand there has been considerable dispicable behavior by some folks toward the AHA. I know the AHA wants every brewer to be able to enter every beer they want, that is just not possible. They have a thankless task. 

208
General Homebrew Discussion / Re: 1st round NHC results
« on: April 27, 2012, 02:30:33 PM »
If some person new to the hobby in the last year decided to enter and the entries were closed, then I might have some sympathy.

If someone has been in the hobby and entered before, saw the first regional center fill up 2 years back, then rule changes were made to accomadate those that got shut out.  Then all of the center fill up last year (no longer regions) and 10th region added this year to allow for more entries was the change taken by the committee. Then this years competition fills up in about 2+ days..  If anyone was surprised by this after the conference sold out in 2 days, then they have not been paying attention.

 

I don't think the AHA was "not paying attention" and thus allowed the competition to exlude lots of brewers and unfold they way it did. I think the AHA did its best to accomadate as many brews as they could. If they knew this chaos of anger and exclusion would ensue I'm sure they would have taken steps to remedy the situation before it could begin. It clearly can't be conducted in the same manner as before, and the AHA was definitely paying attention and not to blame.

209
Beer Travel / Re: San Diego Beer & Brewery
« on: April 26, 2012, 01:37:55 PM »
A day trip to Tijuana is always an adventure, the trolley will take you to the border. What do you mean by adventure. I will have my wife with me and we are looking for a nice time, not drug lord type of adventures.
I really enjoy Belgian and Porters, but can't get most of the beer that is in California where I am, South Carolina.

NO NO NO, nothing like that, I think it is still safe there, and go during the daylight hours. Think bars with mechanical bulls, sand volley ball courts, boxing rings inside the bars. Tequila ,Tequila, Tequila, lots of choices, duty free and cheap. Shopping galore-streets, stores- real stuff and real fakes, lots of cool stuff though. A lesson in poverty. Great food.  18 is drinking age so lots of sailors and 16-20 year olds. You gotta do some walking, don't drink the water, don't get in a taxi, be prepared to barter. Passport requiredfor reentry only.

Breweries, the Lost Abbey, Iron Fist and Alesmith should fit your desires. Stone is quite a place and has several taps from other breweries. Just remember you'll be in ipa mecca.

210
Well I'm from the west coast living on the east coast, and I and all my west coast visitors would tell you there is a big difference. While there is a term "west coast ipa", I have never heard midwest or east coast ipa as a term.
 
From my taste buds the "west coast ipas" are very hop oriented beers.  Standard ipas produced by east coast breweries are more malty and far less hop oriented. There are "west coast style ipas" produced on the east coast and midwest though.

There are of course large differences in taste and cuisine thoughout the U.S.

Pages: 1 ... 12 13 [14] 15 16 ... 22