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Messages - tom

Pages: 1 ... 71 72 [73] 74
1081
Yeast and Fermentation / Re: Fermentation and High OG
« on: November 15, 2009, 09:50:54 AM »
Sounds fine. What temperature is it at? Get a blow-off tube ready!

1082
All Grain Brewing / Re: Adding roast flavor post primary?
« on: November 15, 2009, 09:46:58 AM »
I steeped the grain and then boiled the wort. My stout was in a keg so I just added some cooled wort in portions until I got the roast I was looking for

1083
The Pub / Re: favorite bourbons
« on: November 14, 2009, 10:42:15 PM »
I like bourbon, but I really prefer Rye whiskey.

1084
The Pub / Re: Lets get to know each other!
« on: November 14, 2009, 10:38:40 PM »
Hi, My name is Tom. I have been homebrewing off and on since my fiancee bought me a kit years ago. She proudly presented it to me in front of my teetotalling Grandmother - had to marry her, coming up on 20 years now. My first batch was brewed on January 1, 1990. So I have to come up with a killer recipe for the 20th year of brewing. I am thinking of a doble-doble mash barleywine. My brew system is 3 converted kegs on 3 propane burners. Hopefully to be converted to natural gas soon. I love fermenting in 5 gallon cornies. I am a member of the Foam On The Range homebrew club and I am a BJCP judge.
We live in Denver (tough, I know) with a spoiled beagle. If you see a beagle at the Falling Rock Tap House you know we're there. No kids that I know of. Like to bike when not brewing. I do eye surgery to support my brewing habit.
Some of the greatest people I know are homebrewers.
P.S. I can't believe Rick has been brewing for only 4 years. He makes some killer beers.

1085
General Homebrew Discussion / Re: Hop stand for increased flavor/aroma
« on: November 14, 2009, 09:58:19 PM »
I remember the discussion about DMS from the other thread about this. Isn't it much of a concern--letting the wort sit for 80 minutes hot? Have any of you that have tried this noticed any negative results other than blatz's cloudy beer?
The DMS from malts is only a worry in pale-colored malts like pilsner malt.

I realize this, and thus the need for 90 minute boils with high percentages of less modified malts like pilsner, but then why is there such stress on cooling your wort rapidly with other grain bills? I know for a fact that I don't use pilsner malt in many of my brews. What are the other benefits of cooling quickly other than a shorter brew day? I'm playing devil's advocate....



- Cold break formation
- Reduced chance of infection from standing at temperatures that favor bacterial growth.

Of course, there are people who do no chill methods too.  I can't really comment on that.
Ditto.

1086
Kegging and Bottling / Re: Firestone Keg & Plastic Dip Tube
« on: November 14, 2009, 12:59:51 PM »
Verry interesting!

1087
Kegging and Bottling / Re: Firestone Keg & Plastic Dip Tube
« on: November 14, 2009, 10:39:18 AM »
How would that work? I think the gas diptube basically holds in the O-ring, so it only needs to be a couple mm long. Pin-lock gas diptubes are very short. So maybe he could cut his diptube to just fit the bigger top of the hole.

CHI company in Calif. is ordering more. Don't know how long that will take.

1088
Kegging and Bottling / Re: Firestone Keg & Plastic Dip Tube
« on: November 13, 2009, 11:25:24 AM »
I haven't but know others have. I think it worked well.

1089
General Homebrew Discussion / Re: Random Beer Name Generator
« on: November 13, 2009, 11:24:21 AM »
Where's my Gnu Doppelbock. That's as good as anything I could come up with.

1090
General Homebrew Discussion / Re: Hop stand for increased flavor/aroma
« on: November 12, 2009, 11:44:10 AM »
I remember the discussion about DMS from the other thread about this. Isn't it much of a concern--letting the wort sit for 80 minutes hot? Have any of you that have tried this noticed any negative results other than blatz's cloudy beer?
The DMS from malts is only a worry in pale-colored malts like pilsner malt.

1091
All Grain Brewing / Re: Adding roast flavor post primary?
« on: November 12, 2009, 10:12:29 AM »
I just did that. I had a Foreign stout that I wanted more roast in. I got a pound of roast barley and soaked it, then boiled it. I cooled it in the fridge and then added it to the keg until I got the roast I wanted. No worries about any fermentables.

1092
Equipment and Software / Re: Chillin' with the Weazle.....
« on: November 12, 2009, 09:43:53 AM »
Either way, stirring the hot wort with the immersion chiller will increase the chilling speed immensely.

1093
Yeast and Fermentation / Re: WLP820 slow fermentation
« on: November 12, 2009, 09:41:27 AM »
I had trouble with it the 2 times I tried it. I bet your diacetyl rest will help.
How big of a starter did you use?

1094
General Homebrew Discussion / Re: Which craft beers are pasteurized?
« on: November 12, 2009, 09:37:57 AM »
He means after it is fermented.

Rick, I think most kegged beers are not pasteurized. I know that Sierra Nevada bottles are not pasteurized. Not much, but it's a start!

1095
General Homebrew Discussion / Re: AHA Membership
« on: November 12, 2009, 09:36:00 AM »
Yep, probably 20 years now. My first batch was brewed on January 1, 1990. I need to plan my 20th Anniversary brew for this 1/1. Besides supporting the AHA and its deeds: supporting legalizing homebrewing in the states where it has not yet been legalized, supporting this forum, the AHA, the GABF, zymurgy, etc. I like being able to get in to the GABF during the Saturday afternoon brewers-only session.

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