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Messages - Alewyfe

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151
All Grain Brewing / Re: Mashing with Rye
« on: March 09, 2013, 11:09:01 AM »
You didn't mention what type of rye you are using. If it's malted or flaked, you don't have to worry about cooking it. If it's unmalted, you'll need to cook it until it stops thickening, then add it to the rest of your mash.

152
Equipment and Software / Re: promash vs beersmith vs others
« on: March 08, 2013, 01:32:06 PM »
I hear you. I'm not a big fan of the cloud either but I do appreciate its aspect of mobility. I moved away from recipe calculators to only paper b/c I didn't want to lug a laptop to my brewing area. Now I'm moving back to these tools b/c I can simply use my phone.

You could install a stronger WIFI our use Ethernet over power line to solve the internet access issue. But keeping all the stuff on the laptop also works.

Kai

I've considered both of those solutions, but I'm too cheap to spring for anything yet.  I don't have a smartphone, so that option is out.   I brew in a detached garage about 50-60 ft. from the house.  I have an old desktop running Promash  there and my solution at this point is to put recipes on a flash drive and just carry it back and forth from the house to the garage.

Do you have a generator Denny? Or at least a solar calculator? We outlanders neeeeeed to be ready to brew during the Zombie Apocalypse.

153
Going Pro / Re: Homebrew clubs
« on: March 08, 2013, 01:00:30 PM »
Don't probrewers have their own competitions? It sounds kinda like those weird college guys who still hang out at their high school.

:)

154
Going Pro / Re: Homebrew clubs
« on: March 08, 2013, 11:36:29 AM »
We currently have 3 professional brewers in our club. I sincerely hope they remain active as I think it brings a lot to the group. By summer there may be a couple more. For our club only competitions, we have decided that anything brewed by anybody, anywhere with a total batch volume of 20 gals or less is acceptable.

We like to encourage as many entries in competitions as possible, and why not let the Pro-B's use the competition to get feedback on their experimental brews?

On the other side of it, we've got members whose home set ups would be the envy of any Pro. Should they be disqualified because they've got more "professional" gear?  Not for this club! We'd rather show them just what can be done with an old blue cooler. :)

155
Equipment and Software / Re: Hoses....
« on: March 08, 2013, 11:18:50 AM »
I come from where all the children are slightly above average. Red is just spittin' distance across the border
and duct tape actually comes in a variety of colors because the "women" folk use it for everything.
We carry a roll of the stuff in our cosmetic bag since the TSA has banned flying with razors.

Don't mess with me Denny & Beersk

156
Equipment and Software / Re: Hoses....
« on: March 07, 2013, 09:40:23 PM »
LOL, i will find a creative way to fix my issue and report back!

I'll be pulling for you....we're all in this together ;)

157
Equipment and Software / Re: Hoses....
« on: March 07, 2013, 09:36:00 PM »
You know, when i put this up i knew someone was gonna say that.  My reply to you is thus. Id rather be buying brewing gear that i will get more use and enjoyment out of then what seems like a 1 trick pony.  Thanks for the advice tho, i will definatly consider it!

Jeff

Wouldn't suggest buying one, but lots of brewers are DIYers and have stuff like that....
How about a hairdryer and a funnel....
How about attaching one end to the ceiling fan and using centrifugal force.....
Com'on now, you're a HOMEBREWER for heavens sake!

158
Equipment and Software / Re: Hoses....
« on: March 07, 2013, 08:25:24 PM »
Air compressor works great

159
Homebrew Clubs / Re: Homebrew Club Running a Nano-Brewery
« on: March 03, 2013, 09:11:05 AM »
Our club was invited to pour at a local brewfest in 2011. According to the powers that be there was no problem as admission was free to the event. There was no admission charge, you only bought glasses and drink tickets and we did not require tickets for our beer.

The next year 2012, we were told we could not pour under the festivals liability insurance. We could however donate our kegs to the festival and they could dispense them for "paid tickets" the same as the commercial beers. This was apparently deemed to be OK as the festival was organized by and with proceeds going to a non-profit.

I think most of the rules are made by the local liquor commission rep depending on how they feel on any particular day. Without club members being able to pour at our own booth and talk to people about the club, etc., it has become very difficult to get members to participate in the festival. A lose:lose  situation for both us and the fest.

I know the whole situation is in the past but my first thought was the orginizers saw dollars being missed and wanted to increase the take.  Even if it goes to charity that seems a bit greedy to me.  I would also question wether homebrew can be donated and then sold.  Did the "donation" somehow satisfy the tax man?

Sorry your club lost the opportunity but it's probably best you didn't participate.

And for the record IANAL.  I'm just a sometimes grump guy with a tendency to see the bad side of people (especially before my first 3 cups of coffee).

Paul

I might be your sister Paul, because I saw it the exact same way. This particular festival is the biggest fund raiser for this PAC and I think the bottom line was all about $$$.  I too have no idea how the local LCC guy and the organizers figured if it was a non profit that it was OK to sell our beer. Why then wouldn't non profits be running breweries???....duh.

160
Equipment and Software / Re: promash vs beersmith vs others
« on: March 02, 2013, 07:04:03 PM »
Beersmith for recipe calculations. Bru'n Water for water calcs and Brewersfriend for yeast pitch calcs.
All wonderful tools. What an awesome time to be a homebrewer. So much great information at our fingertips.

161
General Homebrew Discussion / Re: Sharing my blog post FYE
« on: March 02, 2013, 12:11:26 PM »
Nice start. Keep up the good work. I never tire of reading beer blogs. It's like getting to spend the day brewing with folks from all over, and I always seem to pick up a good idea or two.
Cheers!

162
Ingredients / Re: Lipohop c-plus
« on: March 02, 2013, 12:07:44 PM »
Looking forward to hearing more about this!

+1

163
Homebrew Clubs / Re: Homebrew Club Running a Nano-Brewery
« on: March 02, 2013, 12:05:01 PM »
Our club was invited to pour at a local brewfest in 2011. According to the powers that be there was no problem as admission was free to the event. There was no admission charge, you only bought glasses and drink tickets and we did not require tickets for our beer.

The next year 2012, we were told we could not pour under the festivals liability insurance. We could however donate our kegs to the festival and they could dispense them for "paid tickets" the same as the commercial beers. This was apparently deemed to be OK as the festival was organized by and with proceeds going to a non-profit.

I think most of the rules are made by the local liquor commission rep depending on how they feel on any particular day. Without club members being able to pour at our own booth and talk to people about the club, etc., it has become very difficult to get members to participate in the festival. A lose:lose  situation for both us and the fest.

164
Equipment and Software / Re: Pump technique and cleaning
« on: February 27, 2013, 07:56:27 PM »
Pretty much the same for me. Pump from HLT to Mash tun, recirculate wort in tun to vorlauf, pump from mash tun to boil kettle, pump to recirculate wort over immersion chiller in the kettle, then pump out to the fermenter once chilled.

I have quik connects on my lines. I open the valve for whatever is going into the pump and drop the pump out line to below the pump head until the line fills, then I close the pump out valve. Once this syphon has been established and the pump head has liquid in it I go ahead and switch on the pump. You can run the pump with nothing actually pumping as long as you keep back pressure by keeping the pump out valve closed.  This keeps liquid in the pump even though it's not flowing and causes no harm to the pump. If you plan what you're doing, you should not have to do this again during the brew day as you now have liquid in the pump head and incoming line.

I clean debris out of my boil kettle at the end of the day, partially fill with an Oxi or PBW solution and let
it recirculate through the pump. I rinse, recirculate, run my bucket of sanitizer through and then remove the hoses and blow a little air through the pump.

165
Ingredients / Re: Salt calculation
« on: February 25, 2013, 11:22:09 AM »
Hmm?  Maybe you should move UP to Bru'n Water?

Martin, since I started brewing last Fall, I have valued your inputs on this forum as well as HomeBrewTalk.  Thank you for all you do for us pikers.  I have read your website (https://sites.google.com/site/brunwater/water-knowledge) multiple times... Yeah pretty sure I still couldn't pass a test based on the material, but I keep trying.

So having said that, I have a copy of Bru'n Water on my computer which I open periodically.  It is just too complex and intimidating for me at this stage of my understanding.  The reason I use EZ Water is because it is easy.

Someone in my past said "Quadratic equations are easy if you know how to do them."  I am sure the complexity and detail are there for a reason and I'm equally sure it doesn't seem like it should be intimidating in the least to you (or maybe even that it should be self-evident).  But looking at your Bru'n water spreadsheet kind of reminds me of a political cartoon I saw once:  The then current president was sitting in the pilot's seat of a jumbo jet looking at the array of dials, controls, etc., and was saying, "No Sweat.  Just show me where on is."

BTW I voted for you for the AHA Governing Committee.  Thanks for all you do.

1. I flunked chemistry classes
2. I get confused easily (I even had to label salt jars with +pH or -pH )
3. I used Brewater and EZ Water for a long time with mixed results
4. Martin's spreadsheet has more stuff, but in the long run, is more accurate and has some built in double checks that tell you when things are wrong. (ie: the beer color - if it and your recipe don't match, you've entered your grains wrong)
5. It can be used whether you really understand water chemistry or not - using it will actually teach you and give you a pretty good understanding of what these ions are actually contributing as you tweak your beers.

I encourage you to start playing with it. It's most useful for those of us who don't know it all, and Martin seems always ready to answer your questions and help where necessary. Don't be afraid of it.

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