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Messages - Alewyfe

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256
Ingredients / Re: Water- Chloride concerns
« on: March 12, 2013, 11:28:05 PM »
The chloride ion is not the same one as in disinfectants. Chloride will accentuate roundness and sweetness in the beer. Keep chloride levels under 100ppm. Lower even if you have high sulfate levels or it will start to taste harsh.

Quoted from Bru'n Water's water knowledge sheet by Martin Brungard.  If this is not the water worksheet you are using, check it out. Lots of good information here.

257
Kegging and Bottling / Re: Took a Yeasty Shower
« on: March 12, 2013, 11:16:40 AM »
Been there, done that and the T shirt still probably has yeast on it. The zen of bottling...become one with your yeast.

I must say 22' is impressive. Would you possibly mind setting up the video before you attempt that again. I really feel I learn better visually. ;)

258
The Pub / Re: BB King tonight
« on: March 11, 2013, 11:11:00 AM »
Wow. That's disappointing. Someone is doing him wrong. No matter how much you love him, that would leave a bad memory.

259
Ingredients / Re: Lactate Taste Threshold Experiment
« on: March 11, 2013, 11:01:24 AM »
Thanks for publishing this Kai.  I can be a bit less conservative in my use of acid malt having this data.

260
All Grain Brewing / Re: Mashing with Rye
« on: March 09, 2013, 04:01:24 PM »
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.

Hmm, sorry about that. I use raw (berries) Rye from the local Amish store. Do you remember aprox.
how long the cooking takes.

It can take about an hour. 1 part rye berries to 4 parts water. Keep stirring periodically or they'll scorch. A double boiler works well for this. Also, soaking overnight will reduce the cooking time as will cooking them in a pressure cooker. They do absorb a lot of water.

261
All Grain Brewing / Re: Mashing with Rye
« on: March 09, 2013, 12:40:27 PM »
I've never seen flaked rye - interesting, but is it gummy in the mash?

Oh yes...is it ever. Like Oatmeal but even more so.

262
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.

263
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.

264
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.

:)

265
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. :)

266
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

267
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 ;)

268
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!

269
Equipment and Software / Re: Hoses....
« on: March 07, 2013, 08:25:24 PM »
Air compressor works great

270
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.

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