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Messages - thebigbaker

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526
General Homebrew Discussion / Nitro Setup
« on: August 13, 2012, 07:47:00 PM »
I just purchased a nitro setup (20lb nitro tank, nitro faucet, nitro regulator, etc...) off CL.  I currently have a 3 tap CO2 system set up with a fridge in the garage.  This is my first go w/ nitro, so I would sincerely appreciate any tips on setting up, carbing and dispensing the nitro.  My first beer to be served w/ this new system will be my coconut milk stout.  Thanks!

527
All Grain Brewing / Re: First All Grain Batch
« on: August 13, 2012, 05:04:10 PM »
+1 to batch sparging, especially starting out all-grain.  I started out batch sparging and I really have no plans to go to fly now.  I've got my system down and I'm happy w/ my efficiency.  Plus, batch sparging is a whole lot quicker.  To each his own and I'm sure either way you choose the results will be good.

528
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 03:19:29 PM »
I have done the cooler route too. Currently what keeps my beer fermenting cool is a chest freezer with an analog temp controller. But I've done many a batch with the ice-pack method. Cheap and easy.

That's my next item.  I thought I would just build a fermentation chamber, but it's easy to find cheap freezers on CL that could hold a couple carboys/ buckets.

529
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 02:28:55 PM »
I have an extra cooler that I put my carboy in to begin fermentation.  I put an old dark t-shirt over it and about two inches of water in the cooler (w/out the lid on).  To cool it even more, I'll do as Euge does and put something frozen in there (frozen ice packs or ice).  During the fall and winter, I don't need to do this as much since my basement gets cool enough down there.  After about 10 -14 days or so, I'll take it out and let it warm up a little as it finishes out.

530
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 08:30:09 AM »
+1 for skipping the secondary fermenter.  My first brew was the first time I transferred to a secondary fermenter and the last.  Not saying transferring to a secondary is never necessary, but for most brews you can get by without the need to do so.  I even dry hop in the primary fermenter.

531
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 08:19:08 AM »
Yes, I moved it to a cooler spot in the basement just to be certain, I will see if it cools it anymore.

I usually try to ferment in the low-mid 60's w/ most of my ales.  If you are using a temp. strip on the outside of your fermenter, then that's more than likely going give you more of an ambient temp reading rather than the actual temp of your wort/beer inside.  If your temp strip reads 75, then the wort/beer on the inside is closer to 80.  The beginning of fermentation is most important to keep your temps in check.

I was in your shoes last October as I began my homebrewing adventures and with the advice and help from others on this board, you'll be brewing some of the best beer you've ever tasted.  So never hesitate to ask any questions on this board.

532
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 07:48:50 AM »
What temp did you ferment at?  My first brew I didn't pay too much attention to the temp and it got up to 80 degrees and fermented really fast.  Result was non too pleasant but a very good learning experience.  As long as your temps are good, I wouldn't worry too much about how fast your krausen rises and falls.

Well I would have to say it never got above 75 degrees, I have been checking every chance I can on it.

When you say 75 degrees, is that the reading on the thermometer strip (assuming this is what you are using)?

533
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 07:31:23 AM »
What temp did you ferment at?  My first brew I didn't pay too much attention to the temp and it got up to 80 degrees and fermented really fast.  Result was non too pleasant but a very good learning experience.  As long as your temps are good, I wouldn't worry too much about how fast your krausen rises and falls.

534
Beer Travel / Re: Colorado and Utah Trip?
« on: August 13, 2012, 07:26:05 AM »
I highly recommend stopping off in Longmont between Ft. Collins and Denver, just off I-25 and visit Left Hand and Oskar Blues.  If you have time while in Denver, you have to stop by Dry Dock Brewing!  Dry Dock is about 20 minutes south of I-70 in Aurora and about 35 minutes from the airport (nothing in Denver is close to the airport!).  Dry Dock is my favorite brewery in Colorado, although I may be a little bias since it's only 7 minutes from my house.  That being said, they consistently turn out some of the best brew in the state.

Sounds like a great trip, have a great time and safe travels.  Looking forward to your post trip report.

535
General Homebrew Discussion / Re: GABF Members Only Line
« on: August 09, 2012, 08:30:06 AM »
Thanks Anthony.  My tickets do say "Members" on them and have a 9X on the left grey portion of the tickets. Not a big deal if I have to go through the main line, but would be nice to use the shorter line!

536
The Pub / Re: Stay off my f'ing driveway!
« on: August 09, 2012, 07:28:21 AM »
A moat.  Every castle needs a moat!

537
Ingredients / Re: best way to dry hop
« on: August 06, 2012, 10:08:39 PM »
I just drop my pellets into the primary, no secondary and no bags.  I leave my dry hops in for about 7 days then keg.  The hops will eventually drop to the bottom.  My beers come out clear and tasty.

538
General Homebrew Discussion / Re: Using the term "farmhouse"
« on: August 06, 2012, 07:29:15 PM »
I'm still fairly new to brewing, coming up on my one year anniversary in Oct, but I've associated "Farmhouse" with brews that used a Belgian style yeast and fermented higher than your average ales.  This is just me, so it's interesting how the word "Farmhouse" gets thrown around.

539
Ingredients / Re: What type of yeast should I get?
« on: August 06, 2012, 07:26:43 PM »
+1 to what Major recommends.  I usually have a pale ale or IPA and a milk stout on tap and use US-05 dry yeast for these.  I also use 05 for my American wheat.  So I usually buy a box of 05 from my LHBS when I can and keep it in the fridge. 

Anytime I use liquid yeast, for my Hefes and Belgian brews, I usually will get my Wyeast pack the day before or day of brewing. 

Haven't tried to harvest any yeast or reuse a yeast cake yet, but plan to try and do so soon.

540
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 06, 2012, 05:07:36 PM »
I mainly use dry yeast except Hefes and Saisons.  I mainly use US-05 which I can get at my LHBS for $2.50.  Wyeast packs are $7 and I can get them about a week old. 

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