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Messages - Alewyfe

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331
Commercial Beer Reviews / Re: Budweiser Project 12
« on: November 06, 2012, 09:21:28 AM »
BMC?....drinking it?......storing it?    What a blow! and I was kinda lookin up to some of you guys. ;)

332
Ingredients / Re: 2012 Hop Crop?
« on: November 02, 2012, 03:50:46 PM »
AHA hop contract group buy?
Sign me up.

333
Learn to Homebrew Day at "Two Shy" Brewing, a new brewery slated to open in January here. It's being started by 3 of our club members. Can't brew myself as all my equipment and I will be busy helping 4 others brew. For 3 of them it will be their first batch ever......we're all excited. I let them pick what they wanted to do so we've got 2 on a Russian Imperial Stout (yikes) and 2 on an IPA.

We got some pretty good local TV coverage on it, an anchor came out and did a little interview this week and they're running the spot about a dozen times. We're providing food and homebrew samples, so we may get slammed. Wish us luck! Looks like the weather may cooperate too.

334
The Pub / Re: Happy Birthday Keith!
« on: October 17, 2012, 08:58:16 AM »
Keep dreaming big dreams Keith. If you love life it will love you back.
A very happy birthday wish....sincere if a little belated.

335
Other Fermentables / Re: Our Vineyard
« on: October 16, 2012, 08:46:41 PM »
Wow, way to go Tom! If your wines are 1/4 as good as your beers I'd trade my favorite dog to taste them.
What acreage is devoted to grapes?

My Husband and I have discussed the idea, but have been unwilling to bite off the commitment yet. We live on a rocky knoll where probably the only thing that would grow would be grapes. We have an acre or so that would probably work for grapes.

Do you do anything commercially with your wines, or is it strictly a labor of love.

Raising a glass of APA to your efforts. Glad the weather cooperated. It has been an awesome summer...
 

336
All Things Food / Re: Get off Your Can!
« on: October 14, 2012, 06:33:06 PM »
Update 32 quarts of Tomatoes, 24 quarts of stock, 36 quarts of pickles, 24 pints of beets, 30 quarts of beans (dilly and plain), 10 pounds each of califlower, broccoli,corn and beans frozen. Jalapenoes and sweet peppers are still in the house ripening.

Hard to get to be 300# mostly healthy without good food in the house.

See your doctor yearly, as your milege my vary. Do your Loved ones a favor go get yourself a yearly physical, every one of you! Even you skinny bastards. :p

I'll see your pickles and raise you 3 gals of sauerkraut!

337
All Things Food / Re: Ethnic and Regional Cooking
« on: October 14, 2012, 06:27:31 PM »
Takes me back to many pleasant meals at the Black Forest Inn in your neck of the woods.
Prohst!

338
All Grain Brewing / Re: Mashtun's give me problems
« on: October 14, 2012, 09:49:27 AM »


Also, sometimes less pressure is better. Only tighten until everything is just snug. Too much pressure could warp one of the o rings and lead to a leak.

+1...quite important not to over tighten.

339
Equipment and Software / Re: Microscope use in brewing
« on: October 06, 2012, 09:19:49 PM »
Great resource. Thank you Kai.

340
All Grain Brewing / Mash pH and water adjustments
« on: September 17, 2012, 08:52:56 AM »
I have an ESB recipe. Using Bru'n water to calculate the Ca additions and Cl:SO ratio I want, I get a mash pH of 5.4.
When I toggle between the Adjusted water and the Existing water on tab 4, line 24 I get a mash pH of 5.4 on the existing water.

Am I correct that as i have an acceptable pH with no mash adjustments, I can add all my salts (both mash and sparge) straight to the kettle, then just go ahead and acidify my sparge water as necessary? I do need the water additions as my water has very low mineral content.

341
All Grain Brewing / Re: Tell me about kettle and fermentation pH
« on: September 17, 2012, 08:30:33 AM »
A pre-boil pH of 5.4-5.5 is a good target. The cast out pH should be around 5.2-5.4.

As for beer pH, it will depend on the beer style. My lagers tend to be around 4.3 and ales are a bit less.

Kai

??Ales a bit less??  I'm trying to "process" this pH stuff, but i would have expected that lagers would run lower than ales. Why the converse effect?.

I just did an Ordinary Ale recipe that I have done many times with no water adjustments. This last batch I inadvertently got the mash pH a little low (5.1..those pesky room temp vs mash temp numbers, grrr) It finished with a pH of 4.1 and I thought it was quite a bit different and what I would best describe as more lager like than previous batches.   Also, I've read so much stuff lately that i can't remember where I got the numbers from, but IIRC,  around 4.4 was a number sited by tasting panels as being most prefered and drinkable as a post fermentation pH. I going to start measuring all my favorite comml beers out of curiosity.

342
All Things Food / Re: Get off Your Can!
« on: September 14, 2012, 09:36:51 AM »
18 qts. plain tomatoes in jars and 5 gals of Spaghetti sauce on the brewery burner at this moment. I don't have enough tillable land for a big garden...we live on a rock. Neighbor always over plants and has presented me with 7 large flats of tomatoes thus far. Trying to can or dry anything i get so as to save precious freezer space for hops.

Zucchini pickles sound interesting, Denny.

Take fresh Zucc, slice lengthwise in 1/4 strips. Toss with salt, pepper and olive oil. (may have to cut in half if they're larger) Grill them till they're charred then thin out some of that Pesto with a little buttermilk and pour it over the top....lovely.

343
General Homebrew Discussion / Re: To Share or Not to Share
« on: September 09, 2012, 09:56:22 AM »
Do not cast your pearls before swine.
You can watch the way they taste it. If they throw it back like it's a frat house challenge...they ain't our kind of folks and it's a waste of your efforts. OTOH, if they sample and taste thoughtfully and are interested in learning, it's fun to turn people on to HB.

Office party...nope.  One on one or smaller get togethers....for sure.

344
General Homebrew Discussion / Re: Tried my first India Black Ale
« on: September 08, 2012, 09:14:03 AM »
I have never had a black IPA that I thought was worth the glass it was served in. Just a style that clashes in every way to my taste buds.

Agreed. I've had a number of commercial black IPAs, some with a schwarzbier-like roastiness and others with a robust stout-like roastiness. If there's not enough roast, I feel like I'm drinking a regular IPA and wondering why it's black, but if there's too much I just taste roast and why wonder it's called an IPA. Not to say that they can't be good beers, I'd much rather have a nice American IPA followed by a nice stout.

+1 and +1

345
The Pub / Re: Glass Shape Affects Drinking Speed
« on: September 06, 2012, 08:56:51 AM »
my heart starts racing and skipping beats. 

That happens to me too Denny...mostly when I'm just thinking about beer.

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