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Messages - gimmeales

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151
Yeast and Fermentation / Re: oxygenation tips
« on: August 05, 2010, 09:55:44 AM »
my oxygenation technique includes the smallest drop of olive oil possible (tip of a guitar string dipped in the OO) in the starter container on the morning of brewday, then quietly siphon wort into fermenter, pitch yeast  :)

152
Commercial Beer Reviews / Re: Brooklyn Sorachi Ace Saison
« on: July 23, 2010, 11:13:54 AM »
would love to track this one down - not sure I could find it on the W. Coast.

I've seen rants on this hop on other boards, but I had an all-Sorachi cask pale ale at a local brewery and really enjoyed it.  I'd use 'em in second. 

Seems like they could play very well in any number of Weizen beers too

153
General Homebrew Discussion / Re: Anchor Brewing sold
« on: May 04, 2010, 11:39:04 AM »
That is a great (and encouraging) interview there.  Fritz is quite an engaging character - it was a treat to hear him talk.  Also impressed with Keith's two bits on Griffin's background and intents - sounds like this will be a good thing all around.

Having be a part of corporate take-overs in a couple different places in my professional career (resulting in layoffs on both occasions), my suspicions and skepticism of a larger company not meddling in a smaller, successful, quality-centric operations is great.  This however, does not sound like a typical 'corporate buy-out'.  I don't drink much Anchor beer at all, but it'd be great to see it's heritage and passion preserved in a way that also lets them grow.

154
Numbers are important, but with something like a brewery, there are so many variables they can only help in a very limited way until you actually start crunching them yourself (a friend and I are currently putting together a business plan for a Brewpub, just for a sanity check on the whole thing).  Doug's overall assessment is lucid and realistic from what we've been able to learn, but again, are you going Nano, larger Production Brewery, Brewpub?  All have vastly different considerations not just in general setup and expertise needed.  How easy will the local authorities be to work with?  Who are your customers?  What will your rent be?

These are all big questions leading me to not 'pursue the dream', because I have just enough age and responsibility (wife, kid, mortgage) under my belt that I am far more risk averse than I would have been ten years ago (of course, then I hadn't then stumbled into this fascinating and addicting world of brewing beer).  Yes, starting a brewery on a shoestring budget can and will continue to work, but they are by far the exceptions to the rule and generally succeed because of an uncommon blend of skills, personality, hard freakin' work AND good doses of luck along the way.

155
All Grain Brewing / Re: Boil Times
« on: April 21, 2010, 09:33:11 AM »
My standard 90-min boils are a product of having too small a pot to do full all-grain boils, I have to boil-down to have enough room to add the last 1-1.5 gallons of wort from the sparge.

Even when I get a bigger pot, I think I'll stick with 90-minute boils.  The longer boil just 'feel' better, and I like to feel good when brewing :)

156
All Grain Brewing / Re: Brewhouse efficiency 'stuck' near 60%
« on: April 19, 2010, 09:44:30 AM »
Even when sparging with correct volumes, I was regularly getting only 55-60% extraction efficiency on my first half-dozen all-grain batches.  After looking at all other factors, including my crush (I crush my own), and water profile, and stirring during the mash, simply recirculating my entire first runnings 2 or 3 times bumped my efficiency up to 70%.  Also making sure to get my sparge water hot enough - my larger MLT soaks up a significant amount of heat.

I mash in a large rectangular cooler (I think 60-qt. w/stainless braid manifold), and batch sparge and wonder if my MLT geometry is a factor.  My grain bed is thick enough by most accounts (> 4 inches deep), but position and size of my manifold may be a factor.

157
Ingredients / Re: Planting hop rhizomes
« on: April 16, 2010, 01:07:32 PM »
Generally, you can use any regular, cheap ol' plastic planter with drainage holes, and bury the whole thing.  It keeps most of the roots in check, plus you can pack it with really a really good soil/compost/manure mix, and dig it up if you ever move.  Wish I;d done that, come to think of it...

Ahh cool - easy enough.  Thanks!

158
Ingredients / Re: Planting hop rhizomes
« on: April 16, 2010, 08:29:14 AM »
a general question - I got Rhizomes about 3 weeks ago and they've sat in my fridge since then.  From what I'm hearing I should put them in a planter before transplanting to the yard?  Am I too late to get them in the ground this year?

Also, what can be used to contain the Rhizomes in their planted area?  Any kind of in-ground 'box' they can be put it?  I'd prefer not to have to dig up my yard to keep them from taking over!

159
Yeast and Fermentation / Re: Trying to Find Yorkshire Yeast
« on: April 15, 2010, 03:11:29 PM »
The Innkeeper Ale kit from Northern Brewer intrigued me a year ago when it came out - especially for the yeast.  Now after hearing that cybi podcast, I MUST get my hands some!  Hopefully enough interest can be generated to get it out there year-round.

160
Kegging and Bottling / Help me design a killer kegerator!
« on: March 16, 2010, 11:59:48 AM »
Hey all,

I've been charged (well, I volunteered) for getting a workable kegerator system in my office.  The big challenge is that the new building we're in has a custom cabinet unit which had a beer dispensing system put in as an afterthought.  It currently houses two pony kegs and a flash chiller, which doesn't work for anything more than a single event - not long-term storage.  I'm wondering what options exist out there for converting this space into a properly refrigerated space.  What I'm looking at (without any cutting) is a box that is 41"H x 39.5"W x 31"D (all internal dimensions), but with a 'serving shelf' on the front that reduces the current opening to 22"H.  There is a possibility of cutting out the back of the cabinet to get another 8" of depth.  Will make more sense with some pics:  http://www.flickr.com/photos/rangerover/sets/72157623477773771/

I'm hoping for: 1.)  suggestions on refridgerators\chest freezers that may fit the space as-is (i.e. cheap 'n easy) and/or  2.)  possibilities for a custom job, even referrals to companies in the NW (Seattle) that do this type of work.  I'm guessing number 2 is the mostly viable option considering the odd-sized space, but I want the experts to take a look and chime-in.  I really want to get draft beer back in the office! (wouldn't you?)

cheers!

161
All Grain Brewing / Re: Badly stuck Mash - why this time?
« on: March 15, 2010, 03:25:05 PM »
Nope, I ran off fairly slowly, AND was extra careful during vorlaufing, having considered this might be a cause.  As I watched the runoff, it did seem like there were lots of visible particulates moving through the tubing.  Not sure if that was the broken-down FB, or pulverized base malt like my other guess. 

Since no one's jumping on any other obvious culprit, I'll write-this off as a one-off and watch closely the next time my FB % is so high.

Thanks all!

162
All Grain Brewing / Re: Badly stuck Mash - why this time?
« on: March 15, 2010, 02:47:55 PM »
More info:  rectangular Coleman Extreme cooler, stainless braid manifold.

I've brewed batches with as little as 9lbs and up to 16lbs of grain with this system - again, never had runoff issues.

Thanks for the suggestion, Denny - that was my guess too being as I doubled that ingredient from the first run and an ingredient, I don't know much about.

163
All Grain Brewing / Badly stuck Mash - why this time?
« on: March 15, 2010, 02:14:05 PM »
I asked this on another forum recently without a lot of concrete feedback, so I present to you:  I brewed a Dry Stout a couple weeks ago - had a badly stuck mash and sparge of the likes I've never experienced (had to nearly completely scoop out the mash tun with a strainer) . I've brewed a good dozen batches on my system, one of which had 20%+ Rye (w/out rice hulls) which lautered without a hitch.

The gap on my Barley Crusher has not been changed. The two culprits I'm guessing at this point are:

1.) Extra Dry base malt causing excess flour and husk breakage (this was Golden Promise malt I got from the LHBS)

2.) I doubled the Flaked Barley from the first batch of this beer (2lbs in a 9.5 lb total grist) and wondered if the flaked format creates a more gummy mash?

Either of these likely?  Any other potential culprits?

Thanks in advance!

164
Yeast and Fermentation / Re: Wyeast 1450
« on: March 10, 2010, 12:31:42 PM »
My experience with 1450 was also that it was slower and steady (though still very attenuative) compare to say, US-05 which rips through seemingly any wort in 3 days.  Will be using 1450 again in the next week or two - a fine yeast that I'm glad has become a year-round offering!

165
Ingredients / Re: Vanilla Beans
« on: March 04, 2010, 10:56:58 AM »
Thanks for the replies!  Guess I'll just have to taste them overtime (oh darn, beer to sample!).  I've got 4 750ml bottles, so will squirrel away one or two for a good awhile anyway.

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