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Messages - garc_mall

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421
Beer Recipes / Re: What is your best session beer recipe?
« on: January 12, 2013, 12:27:12 AM »
I brought at 2.6% ABV mild to NHC this year,

40% Pale
40% Light Munich
10% Dark Munich
5% Crystal 60
5% Chocolate

Started 1.042, ended 1.026. Mashed at 162. Was very drinkable, not cloying at all. Tasted like a bigger beer than it was. The version I brought to NHC had 1qt of Cold-brewed coffee and 2cups of Cocoa Nib Tincture added.

422
General Homebrew Discussion / Re: What were your gateway beers?
« on: January 11, 2013, 07:19:49 PM »
Before I turned 21, I had some Bud Light and Corona, and I thought they tasted like crap, so mostly I didn't drink beer. Once I turned 21, and had heard that beer was an acquired taste, I decided that if I was going to drink beer, I was going to drink something with flavor. I started with a Pyramid Apricot Hefeweizen, and then moved towards the darker side before moving towards IPA. Now I enjoy every style of beer (except american light lager, it still tastes like crap).

423
What Tygo Said. But the reason it dissolves under pressure is that carbonic acid lowers the pH until the chalk can go into solution. If you really need to add alkalinity to your water, either add the chalk to mash (not as effective, but chalk is easy to find) or add CaOH2, which you should be able to find at your grocery store (make sure it is food safe though).

also, +1 to Bru'n water. It is a great tool. (even though I don't use it so much, Great PNW water)

424
Events / Re: NHC Hospitality suite & Club Night -- How much beer????
« on: January 08, 2013, 11:11:06 PM »
Tom, correct me if I am wrong, but I thought that last year (2012) because of how fast tickets sold out, and how few locals were able to get tickets, the AHA gave the local organizing committee some Club Night only passes. I wouldn't count on it happening again, but the tickets are going to go fast for sure, and it might be a possibility.
Not exactly.  But on pro night there are fewer spots available for attendees due to fire code restrictions and the presence of the pro brewers.  That means the AHA couldn't sell as many full social packages as there were spots available for club night.  These were made available, but obviously it is more enticing for a local brewer than for someone who would have to travel.  There may have initially been some preference for locals to make sure clubs who got shut out could have a presence if they wanted to, but in the end everyone who wanted a club night only ticket got one IIRC.

Thanks for the clarification, Tom. I was at the end of the “telephone” chain, so I kind of guessed I was off by a bit. Again, I wouldn't count on those tickets being made available, and I agree with Jeff, that I believe it will sell out as fast or faster than last year. With the growth of the AHA, and homebrewing in general, it's a big event, and very fun. I know my wife and I will be there. Looking forward to seeing some of you that I met this past NHC again, and meeting more people from the forum.

Speaking of which, Ron, is there any plan from the local organizers for some sort of forum identifier? Or are we on our own again this year? Either way, we should try to make a more identifiable marker for ourselves this year.

425
Events / Re: NHC Hospitality suite & Club Night -- How much beer????
« on: January 08, 2013, 08:03:47 PM »
Tom, correct me if I am wrong, but I thought that last year (2012) because of how fast tickets sold out, and how few locals were able to get tickets, the AHA gave the local organizing committee some Club Night only passes. I wouldn't count on it happening again, but the tickets are going to go fast for sure, and it might be a possibility.

426
Events / Re: NHC 2013
« on: January 08, 2013, 07:57:42 PM »
To add, I got my wife the Social + Banquet option which was $185 IIRC. I plan on getting the same setup (Me: Full, Wife: Social) for this year. I am sort of considering taking a floating holiday for NHC ticket release, just to make sure I get my tickets.

427
General Homebrew Discussion / Re: 13 Years of Zymurgy Now Online!
« on: December 22, 2012, 11:05:53 AM »
Now I have a bunch more reading to do. Thanks!

428
General Homebrew Discussion / Re: Secondary fermentation
« on: December 19, 2012, 07:56:25 PM »
First thing I noticed reading the recipe is that there is no brand of amber extract. Extracts (Especially Amber and dark) have widely varying fermentabilities. I bet that your beer is finished. If you guess that an amber extract is somewhere between 10-20% crystal malt, and then you add more crystal in steeping grains, you are going to end with a pretty high gravity. If you really want to, you could add more yeast, but if I were you, I would learn my lesson and bottle.

For future reference, most people on this forum recommend extra light or light malt extract as your go-to base for all beers. If you add steeping grains to that, you have a bit more control over the beer you brew.

429
General Homebrew Discussion / Re: getting started
« on: December 14, 2012, 05:18:05 PM »
Honestly, I haven't seen a kit with a wort chiller. I bought my kit, a turkey fryer (with 7.5 gal pot) and a wort chiller before my first batch. I have been using the 7.5 gallon pot even all grain. I plan on upgrading to 15gal eventually, but 7.5 is great for full boil extract batches, and is only a bit small for all grain.

430
General Homebrew Discussion / Re: getting started
« on: December 14, 2012, 09:59:39 AM »
When I did the exact same thing as you (Iraq, not Afghanistan), I went to the homebrew shop, and bought their deluxe set, which came with everything I needed. I don't think there is much of a difference between a "beginner set" and an "advanced set" unless you are talking about all-grain. I also would recommend a turkey fryer if you want to try to get to full boil volume.

I use all glass carboys, but that's because I got them for free from people in the area. As I start to move forward and need more carboys, I am going to go to the better bottle. Cheaper, and the biggest advantage is lighter.

431
All Grain Brewing / Re: Water profile: Can someone just tell me what to do?
« on: December 14, 2012, 09:54:10 AM »
download Martin brungard's sheet (google bru'n water) -its very straightforward, easy to use and Martin is one of the most informative contributors on brewing water, IMO.

This.

As far as I understand, put more calcium in your mash. And for sure treat your sparge water with some acid (Lactic or Sulfuric). But I really don't know what I am talking about, I just use bru'n water.

432
Extract/Partial Mash Brewing / Re: IPA time
« on: December 13, 2012, 07:07:28 PM »
There is a difference between FWH and Mash hopping. First wort hopping is when you add hops to the first runnings, and let them sit in there through the whole boil.

Mash hopping is where you add the hops to the mash, and they don't go into the boil. AFAIK, no one thinks mash hopping is good for anything better than wasting hops.

If I were to do FWH with an extract batch, I would add the hops to the wort after you pull the steeping grains. If you are adding the steeping water to a larger volume (full boil or so), wait until the whole boil volume gets up to 165-170 or so and then add hops.

433
I do agree that consumers have a right to know what is going in their bottles, and part of that is where the beer was brewed. However, I believe that it has more to do with what's inside the bottle, rather than what's outside the bottle.

Especially when we are talking about Goose Island or Craft Brewer's Alliance, we all need to pay attention to what's inside the bottle. If Goose Island stays making really good beer, IMO, it's still a craft brewery. I know CBA is producing really great beer (including at GABF and NHC). I think CBA is moving more toward a New Belgium style where they make huge amounts of their standard beers (kind of "Meh" similar to NB standards) and they do one-off beers (Widmer Brewmaster's Series, Red Hook Blueline Series) that are really great. I haven't had Goose Island beers yet (they just got here, thanks to the Bud distribution network) but if they maintain the same style that they are known for, I still think its great. I still support my local businesses (Beer or otherwise, I like to meet the people who own businesses I support), but Red Hook is rather local to me.

434
The Pub / Re: AB-Inbev to buy Modelo?
« on: December 13, 2012, 10:02:32 AM »
They just showed up in WA grocery stores.

435
Yeast and Fermentation / Re: nothing is Happening
« on: December 12, 2012, 12:40:29 AM »
I think it will be fine. It won't be the best batch of beer you have ever had in your life, but who does something perfect their first time? That wouldn't be half the fun of doing it. You'll get the hang of it, and as you brew more and read more, your beer will get better. Keep going, and start brewing your second batch. Believe me, you will need it.

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