Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - CB-Illinois

Pages: [1] 2 3
General Homebrew Discussion / brewhouse photo
« on: December 09, 2012, 05:59:21 PM »
Hi all,

I am looking for a really cool brewhouse photo that I can use as the backround design for a website.  Anyone know of any photos that would do the job?

Thanks for your help,

Tim O'Rourke

Hi all,

Got a quick question by brother wanted to find the answer to.  He is new to homebrewing and wants to use bottles that are made for twist off caps.  I have not tried that so I could not give any good answers.  Anyone out there in the ether tried to bottle with twist off bottles?

General Homebrew Discussion / Re: White House Brew Recipe
« on: August 22, 2012, 12:27:29 PM »
Came across this petition on another site and wanted to come here to tell everyone to sign...

Oh, and SIGNED

All Grain Brewing / Re: Malt Analysis
« on: August 11, 2012, 08:48:22 PM »
yup, after making the tea I taste them to see what types of flavors the malt will contribute to the wort.

All Grain Brewing / Re: Malt Analysis
« on: August 11, 2012, 07:51:40 PM »
Definitely read the link Jeff posted. I don't wanna sound like I'm bashing Rahr or anything. I'm sure a lot of people (and many pros) use Rahr to make good beer.

That said, I used to buy a lot of Rahr pils malt because it's the least expensive base malt at my LHBS. I've since switched to Weyermann pils and Simpsons Golden Promise for my base malts. The friability is outstanding, they crush well without shredding husks, and I've noticed increased efficiency in my mash and improved flavor in my beer.

There are a lot of different maltsters out there, and some may be better than others, depending on the kind of beer you want to make.
Interesting that you say that...I made a tea out of Weyermann pils malt and thought it was GREAT!  I have now made teas out of 7 malts and the Weyermann pils was the best!  I have a couple more to go tomorrow.  I will let everyone know what I think of the Belgin malts tomorrow.
Kia, you are right;  I do mean malt. Still getting used to all the correct terminology.

The acrosprears were all lengths for the Rohr malts.  Some long (as long as the kernal) and some very short (no-where near as long as the kernals).

Thanks for the link and great advice!

All Grain Brewing / Malt Analysis
« on: August 11, 2012, 04:59:18 PM »
Hi all,

Got a question for you.  I am new to all grain brewing and an trying to approach this very scientificly.  Today I purchased 9 types of 2-row and 6-row base malted barley and made teas out of 2 oz of each to test each type of grain the way Denny described in a Zymergy article a few months back.  I made notes and will be posting them Monday.

I am also reading Greg Noonan's New Brewing Lager Beer and am also trying to teach myself to look at malted barley and judge if it is well suited for making beer.  I have 4 types of Rohr 6 row and 2 row barley and the endosperm is white and kind of hard.  Noonan says tha thard greyish white malt isnot suited for brewing, is that what I am seeing.  Anyone else taken a look at Rohr malt and decided if the malts are usually mealy or glassy?

Thanks for your help!

All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 08, 2012, 12:24:52 PM »
Hi all,

I have used the pH meter Denny posted, and I can say with some certainty that the probe they are using is VERY sensitive and must be almost constantly in a buffer solution at room temp except when the probe is in the beer (and the beer must be at room temp also).

I have used probes that are designed to be much more robust and could measure solutions at high temps, but the readings were only for information (to make sure we were on track with pharmaceutical batch production).  When needed we would always cool a sample and take a reading at room temp for an actual in-process check.  I seem to remember the degree of error increasing quite a bit once a sampe was more than a few degrees above room temp.

Hope that helps.

Found it!

Hi all,

I remember seeing a new company advertised that would ship "fresh beer" from the brewer to your house, but I cannot find them online.

Anyone know the company I am talking about?

Thanks for your help!

General Homebrew Discussion / Re: New iPhone Brewing App
« on: August 01, 2012, 11:11:00 AM »
sent an email through the email address posted.

Events / Re: GABF Tix problem...?
« on: July 31, 2012, 01:00:09 PM »
LBC, just sent you a pm...

Classifieds / Re: Mega Hop Sale
« on: July 30, 2012, 01:20:37 PM »
PM sent.

What does BAIB stand for?

Yeast and Fermentation / Re: Is My Wheat Ale Stuck?
« on: July 26, 2012, 11:39:46 AM »
One last question about do you guys take specific gravity readings.  I do not have a graduated cylinder so I just sterilized my hydrometer and placed it in the bucket of fermenting beer.  Could that cause the reading to be off?

Yeast and Fermentation / Re: Is My Wheat Ale Stuck?
« on: July 26, 2012, 10:44:24 AM »
I stepped it up 5 times, but I am thinking I need to add  more yeast and give the sediment a stir to get the yeast back into suspention.

I was also going to add some yeast nutrient when I add the second set of yeast.

Pages: [1] 2 3