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Messages - cheshirecat

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31
General Homebrew Discussion / Re: Be afraid, be very afraid
« on: August 14, 2013, 01:46:58 PM »
So I went to their store locator to see if I could track this stuff down. The products are sold mostly at sporting goods stores, which totally makes sense. Then it dawned on me, how does a sporting goods store sell beer? Wouldn't they need an alcohol licenses? They certainly would in CA. Don't know how well this has been thought out...

32
General Homebrew Discussion / Re: Be afraid, be very afraid
« on: August 14, 2013, 12:40:47 PM »
I camp four to five times a year. Growlers and a keg or two are a must. Actually, going next month, I planning on bringing 3 kegs. Though it is a bit harder when I go to bear country (Humboldt, Yosemite, Kings Canyon/Sequoia) since everything needs to go in a bear box (I have seen photos of cars ripped open just so a bear can get to a tube of toothpaste!). Thank god for my little 2.5 gallon keg, works like a charm in those situations.

As for this... I would try it for s***s and giggles. If it were at least ok, I would bring some if I started backpacking again.

33
The Pub / Re: song title game
« on: August 13, 2013, 08:53:40 AM »
Monday, Monday- Mamas and Papas

34
All Grain Brewing / Re: Who's Brewing Today? s
« on: August 12, 2013, 05:09:11 PM »
Just finishing the boil on a IPA.

35
Going Pro / Re: Brewing for food commercially
« on: August 08, 2013, 09:52:11 PM »
Interesting hypothetical question :o  I think you would not have to have a license. Here's why. Let's say you made your beer bread or beer battered fish and chips with commercial beer.   Since technically you are "serving" beer... Would you need an alcohol license and be required to buy your beer through a distributor since you are a "commercial" enterprise? Pretty ridiculous. The other technical point is that the food products wouldn't contain any alcohol. The alcohol would be cooked off...thus you aren't selling alcohol. I agree with your wife the beer is an ingredient....homebrew or commercial.

While logically that would make sense but we are taking about the government. I certainly think a licenses would be needed. If you use commercial beer you are buying it from a company that already has a licenses and meets government regs.  It's not just about the alcohol, it's also about insuring that a food product meets regs.

36
All Grain Brewing / Re: Mash Efficiency Problem
« on: August 08, 2013, 08:27:03 PM »
I use either a 5 or 10 gallon rubbermade round mash tun depending on what size batch I am doing, don't pre heat. For both I usually go 12+ above my mash temp. Maybe a little more with MO which gives me dough balls for some reason, usually needs a little extra stirring. I don't see much of a drop in temp even with a 90 min mash no more than a degree or two.

37
Beer Travel / Re: Brewery tours in Portland and Bend, Oregon?
« on: August 08, 2013, 05:35:54 AM »
I have been to Bend to twice for a beercation, have to say a paid beer tour would be a waste of money. 1/2 of the breweries are with in blocks of each other, a few more are just a short walk. Their are only a couple that would require a drive.  As pointed out earlier check Bend Ale Trail, they even have an app for smart phones that is pretty handy. My favorites Deschutes (both the tour at the brewery and the public house), Bend Brew Co., Boneyard, and Crux (this requires a short drive).  95% of the places made solid beer only disliked maybe two (yep we hit them all).

I also agree on Portland. Great walking city. But here a beer tour would be so bad to get you started. But if you see if you can get one that will include some breweries outside the City. Hood River has Double Mountain and Full Sail both of which had great beer.

Good luck and have an amazing trip.

38
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: August 07, 2013, 12:45:57 PM »
I don't have an exact number, but apparent attenuation is really high with this yeast.  It's like 95%.

+1, Mine just finished fermenting, gravity went from 1.062 to 1.003 in just under a week. Pitched about 64 and it topped out at 72 degrees. From the taste of the wort I think I still like WLP565 & WLP566 better, but that could be just what I am used to and expect. It is nice to see dry yeast users will have broader choices.

39
The Pub / Re: song title game
« on: August 07, 2013, 12:40:44 PM »
Give it Away- Red Hot Chili Peppers

40
The Pub / Re: song title game
« on: August 05, 2013, 09:21:18 AM »
Little Boxes- Pete Seeger

41
The Pub / Re: song title game
« on: August 01, 2013, 05:26:26 AM »
Pretty Fly (for a white guy) - the offspring


Sent from my iPad using Tapatalk HD

42
No brewing this weekend. Heading out to Mammoth Lakes to go camping with my bro. Bring a 2.5 gallon keg of my IPA to keep us company. :0) Works out since my fermentation fridge currently has a Double DBA clone and Saison fermenting away in it.


43
General Homebrew Discussion / Re: advice on dry hopping
« on: July 30, 2013, 01:21:40 PM »
I use pellets as well. I usually dry hop in the keg with a bag, I put some marbles in the bag to weigh it down. Works well for me.

44
The Pub / Re: song title game
« on: July 29, 2013, 08:41:34 PM »
Cross town traffic- Jimi Hendricks

45
Other Fermentables / Re: Wine Making Equipment
« on: July 29, 2013, 09:40:48 AM »
Thanks Big Al. How long should they be at these temps? Actually, better way to ask is on average how long should I expect fermentation to last? More important for the white since I will need to use my fridge.

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