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Messages - cheshirecat

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61
Equipment and Software / Re: Do I really need a wort chiller?
« on: June 04, 2013, 06:23:51 PM »
I think in the end it is up to you. Don't think you have that much risk of contamination. Do you buy the ice? I would like after awhile the cost of ice would add up. Around my parts it is $3.00 bag.

62
General Homebrew Discussion / Re: California common using 2112
« on: May 30, 2013, 07:02:18 PM »
For my Cali Common I will leave it in the primary for 2 or 3 weeks, then transfer to keg to lager for 2 to 4 weeks.

63
Heading to Firestone Walker Invitational Beerfest this weekend.  No brewing only drinking. :0)

64
General Homebrew Discussion / Re: Most and Least
« on: May 20, 2013, 08:54:10 AM »
Most valuable: Temp control and mill.

Least valuable: That little float thermometer that came with my kit. Don't think I have used that thing in a couple years. Any and all of my bottling stuff. After I started kegging I told myself... oh I will still bottle sometimes... nope...

65
Nothing this weekend. Heading to the brewshop to pick up stuff for next weekend though.  :)

66
Ingredients / Re: How to Sanitize Sugar Addition
« on: May 17, 2013, 10:36:17 AM »
I usually make a simple syrup. Not to sanitize but so the sugar will mix in better and not just fall to the bottom. With that being said I have just dumped it in with no problems.

67
All Things Food / Re: Starsan and tomato paste
« on: May 16, 2013, 09:44:21 AM »
Get Amore tomato paste in a tube.  Fantastic flavor and easy to use and store.

+1 I used this for quite awhile. Tastes much better than the canned. Trader Joe's now sells something similar, which is pretty good and cheaper. 

68
I switch to partial mash after about 6 months, then all grain after another 6. Really I would have switched earlier but living in an apartment I debated for a while whether I had the space or not. Then I just said screw it and now I pretty much live on top of my brew gear. Still the best decision I have ever made.  :)

Honestly though it is a personal decision. If you haven't already, I would say invest in temp control first. That will make the biggest impact on your beer. Nothing like spending 5-6 hours brewing only to have your beer develop off flavors do to bad fermentation. I still make a PM or extract batch now and again, I am always amazed how much better it turns out now that I can control temps. 

Good luck!

69
Beer Recipes / Re: Amarillo IPA
« on: May 15, 2013, 08:39:07 AM »
+1 I think you are a little high on the IBU's. Could back off a little bit. Another thought is even though doing a Amarillo IPA, I would still go with a clean bitting hop like Magnum at 60. Amarillo is still pretty expensive so...

Good luck, let us know how it turns out!

70
General Homebrew Discussion / Re: Cowboy Brewers
« on: May 13, 2013, 11:57:34 AM »
I can ride a horse, does that count?  ;D

71
Yeast and Fermentation / Re: British Yeast Recommendation
« on: May 13, 2013, 09:24:13 AM »
I use WLP002 in my lighter english beers and WLP013 London in my darker english styles (stout, porter, mild).

72
Commercial Beer Reviews / Re: Firestone Walker Union Jack IPA
« on: May 13, 2013, 09:21:56 AM »
Firestone is one of my favorites, love Union Jack. Always felt that style wise it was somewhere between an American and English IPA. DBA is my favorite from them though, really love that beer. I go down to the brewery every couple months or so and they often have an unfiltered DBA that they only serve at the brewery. The Double DBA which they came out with last year is also fantastic.

73
General Homebrew Discussion / Goose Island beer
« on: May 12, 2013, 03:24:55 PM »
A couple months ago I ran into a guy that worked in Goose Island's yeast/quality lab. According to him In Bev only brews their IPA and couplen other of their "main stream" beers. That helped open up fermenter space to make more of their other beers. So in a way yes. He also told me part of the agreement is Goose Island still has final say on ingredients and recipe changes. They also do quality control on what In Bev brews.

Over the last two years I have certainly seen their beers more often in the Bay Area.

74
Since you are using a kit I wouldn't be to worried about not getting the OG, good practice to get into, but as long as you followed the directions and hit your volume when you toped upyou will be pretty close to what the kit says the OG should be.

With extract you may not get much of a hot break since the extract has already gone through hot break when it was made. When I was doing extract sometimes I got one sometimes I didn't.

Definitely watch those fermentation temps. During fermentation you will be 3-6 degrees above ambient temp. A water bath with a towel wrapped around the carboy/bucket did wonders for me.

Good luck!! 




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75
General Homebrew Discussion / Re: Drinking while brewing
« on: May 08, 2013, 09:39:55 AM »
I used to drink a few when I first starting brewing, that was the point right??  ;D But after I poured a batch into an unsanitized carboy, that quickly stopped. I was amazed how much better my beers starting turning out when I stop drinking while brewing and started paying attention.

I usually don't have my first until the wort is in the carboy. If I am doing a double batch, I will have one with lunch which is right about the time I am done with the first brew. Most of the time I brew by myself but when I brewing with my buddies I will usually have a few, but keep the brew simple.

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