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Messages - Alewyfe

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16
All Grain Brewing / Re: I feel like a newbie all over again...
« on: March 05, 2017, 11:53:26 PM »
Pull very slowly until you're running sufficiently clear wort. Any false bottom has a lot larger holes than a wire braid.
Regarding the thermometer, yes the thermapens are accurate, but they don't take a reading half way down the tun and the temp will vary substantially at different depths until the temp equalizes. That said, most analog bimetal thermometers need to be calibrated and take a much longer time to stabilize their reading.

Those SS Tuns look really nice...sounds like it will work well for you.

17
The Pub / Re: How did you pick your forum name?
« on: March 04, 2017, 11:58:07 AM »
Alewife was a woman who kept an alehouse historically. An Alewife is also a small fish. Being a female brewer kind of makes me a small fish in a big pond of mostly guy brewers and I keep my own alehouse for my Brit husband and friends....so, it was a no brainer. I added the "Y" to make it my own and give it the olde English spelling.

18
The Pub / Re: Happy Birthday!
« on: February 14, 2017, 10:45:04 AM »
Happy Birthday to you Denny. I'll buy you a beer in MPLS.

19
Homebrewer Bios / Re: New to AHA!
« on: February 11, 2017, 10:17:07 AM »
Cheers mate! Keep those kettles fired. You're among kindred spirits.

20
Homebrewer Bios / Re: Hi everyone. My introductory first post on AHA.
« on: February 11, 2017, 10:15:03 AM »
Look forward to hearing more from you. Welcome to the Forum.

21
Homebrewer Bios / Re: New here!
« on: February 11, 2017, 10:10:26 AM »
That's a pretty eclectic mix of styles for a beginner. You must have an inquiring mind/palate in which case you've landed in the right spot. The folks here are a priceless resource of information. Don't hesitate to ask questions and post your successes and ...mmm, not so successes. There's no failures in homebrewing, just interesting learning opportunities. Cheers!

22
Yeast and Fermentation / Re: Wyeast 1098 too hot?
« on: February 04, 2017, 10:58:35 AM »
1st off, the beer will be fine. Don't worry about it. 75 degrees is a little high for fermentation temps, but yes indeed, most yeast will produce enough heat during fermentation to raise the temp 4 or 5 degrees above ambient. Most home brewers will try to keep the fermenting temp below 70 to produce a cleaner beer as yeast will throw off a lot of esters than can provide a bunch of different and not always desirable flavors. The rule of thumb is to generally maintain your fermentation temps in the mid 60's for at least the first day and a half on ale fermentations. After that, the yeast have gotten through the growth phase and the resultant ester production is far less of a problem. Be patient. Give the yeast time to finish their job. When you think the fermentation is done, take a gravity reading, then check it a day or two later to see if it has changed. If not, you're good to bottle or keg. Enjoy the hobby, it's kept me entertained for nearly 30 yrs. We'll look forward to seeing your posts bigpete. Cheers.

23
General Homebrew Discussion / Re: I offer this for open ridicule ....
« on: January 15, 2017, 09:39:40 AM »
I do not know this person. I am certain I do not want to. People pursue many things I have no desire to try.
I admire their passion however. Wonder if his challenged intellect has ever allowed him to ponder the reason he now has so many decidedly delicious choices in the beer aisle. Carry on homebrewers.

24
Going Pro / Re: Helpful Bachelor's Degree
« on: January 04, 2017, 09:46:53 AM »
Janitorial Science and a 12 Step Program 😎

Ha! Too true! Planning on cutting my drinking in half this year. I drink far more now than I ever did before I opened the brewery.
Janitorial Science and a 12 Step Program 😎

Ha! Too true! Planning on cutting my drinking in half this year. I drink far more now than I ever did before I opened the brewery.

Smart move Major.
Let's step in the back Jack, have a little sip Chip, empty that tank Frank....there must be 50 ways to lose your liver.

25
Beer Recipes / Re: Why Acidulated Malt?
« on: November 15, 2016, 10:39:06 AM »



Wow, that sounds horrendous. Short of boiling seafood in it, I can't imagine a use for that.
[/quote]

Brilliant suggestion!

26
General Homebrew Discussion / Re: How Not To Home Brew (Video)
« on: November 08, 2016, 09:36:50 AM »
I suppose being "down under" you can't employ gravity because liquid probably runs up and you'd have to turn your kettles over to catch it.  Just takin the Mickey out of you mate. Watching someone else brew is always a great learning experience. Thanks for your post and welcome to the forum.

27
The Pub / Re: Spelling and Grammar
« on: October 26, 2016, 07:47:12 AM »
I'm usually on this forum to learn something...OK, sometimes just to be delightfully entertained. If I happen to come away with not only a better understanding of some brewing technique but a little better grammar as well that's just a bonus. I will never be upset by someone who's intent is to help me become better. If on the other hand I perceive that you are lording your superior intellect over me or denigrating me or anyone else in any way, I will seek you out and cave in your face.

To put someone in a position that they didn't feel comfortable posting here because they are poor spellers or grammatically challenged would be to our loss as a community.

It's all about how and when we offer advice. The original poster didn't finger anyone. They just made a general comment. If the shoe fits, wear it. If you prefer to go barefoot, you're welcome here too.


28
The Pub / Re: Espresso machines
« on: July 23, 2016, 09:36:41 AM »
 would get the model without the burr grinder. you probably already have a good grinder. why pay for another one?

29
The Pub / Re: Brewery Visitor
« on: May 22, 2016, 09:56:26 AM »
Wow! He is a real brewer now. He's got a beard!  You both look great and  I appreciate that as busy as running breweries keeps you two, you still manage to field so many questions here on the forum. Cheers gentlemen.

30
Yeast and Fermentation / Re: Activated Wyeast packet
« on: April 25, 2016, 09:28:10 AM »
Sometime back when I was playing with a microscope, I took a year old package of Wyeast that had somewhat swollen out of the fridge and did a cell count and viability test on it. I got over 99% viability, so I called Wyeast to see if that was even possible. They said absolutely.

Yeast are a lot heartier than we think. Usually, the older the yeast, the more time to wake from dormancy.
The problem for most of us is maintaining a clean enough environment that nothing else which grows faster takes hold first.

Since then, I've used lots of old yeast as a LHB used to give it to me free. My advice...make a starter and taste the decanted starter wort before you pitch. Do it even if the yeast is fresh. You'll get used to the taste of green unhoped beer and will be able to easily identify when something  is not right with the starter.

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