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Messages - Tim Thomssen

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16
Yeast and Fermentation / Re: WLP 002
« on: March 06, 2014, 09:17:43 PM »
If it's done fermenting it will flock out after about 5 minutes in the fridge, seriously.  I would let it go until it's done for sure and crash & decant at the last minute.

17
Ingredients / Re: Looking for a way to get the most out of pumpkin
« on: March 01, 2014, 09:34:46 PM »
I'm not sure why conventional wisdom seems to be to add pumpkin to the mash?  Sounds like a real mess to me but I've never tried it so what do I know.  I have made a few good pumpkin beers by roasting the canned pumpkin stuff from the grocery store @350 for an hour then adding it to the last 15 minutes of the boil in a mesh bag.  I get some nice color and flavor contribution this way.  Classic pie spices are added to taste at packaging and a light touch is usually appreciated.  I would recommend giving this approach a try.

18
Ingredients / Re: Dry hopping temperature
« on: January 08, 2014, 07:50:55 PM »
Dry hopping IPA's with a heavy load works best at fermentation temperatures for me.  I tried it cold once and had a vegetal grass bomb, never again.  It did eventually condition out though.  I brewed another batch with the same hops and dry hopped warm to pleasant results, the dry hopping temperature was the only change.

For best results I like to crash the yeast for a few days then warm it back up before dry hopping in a well purged keg.  Pressurizing and purging a few times with the leaf hops in the keg is a great way to eliminate oxidation concerns.

All the above applies to IPA's only, APA, ESB, Czech Pils etc are a whole other story, probably due to the lighter dry hop load.  I know you can get away with a small amount of keg hops and avoid the grass, increase the amount at your own peril.

19
Ask the Experts / Re: Ask the Experts: Gordon Strong
« on: November 29, 2013, 06:54:17 PM »
Hey Gordon,

Thanks for sharing your knowledge and experience!

Do you know how many competition medals and BOS awards you have won over the years?

What do you do with all those medals, are they on display or are they tucked away in a rather large box somewhere?

Cheers!

Tim Thomssen

20
The Pub / Re: Longshot 2013
« on: November 13, 2013, 09:06:31 PM »
Got mine today, came with a T shirt.  Gordon Strong judged one of my beers, nope, did not get invited to GABF.  Maybe next year.

21
Pimp My System / Re: Kegerator with inside taps
« on: September 02, 2013, 05:14:06 AM »
Awesome!  I love the stealth mode aspect of this.  New friend comes over, "would you like a beer"?  Open the normal looking fridge and BOOM!

22
Equipment and Software / Re: how to connect to natural gas
« on: August 21, 2013, 07:57:51 PM »
Your local home improvement center will have the hose you need, including a handy shutoff valve.  These are designed to hook up your gas grill and will be found in that section.  Works for me.

23
General Homebrew Discussion / Re: Brewing with Hibiscus....
« on: August 12, 2013, 05:20:10 PM »
I brewed a Hibiscus Saison with dried hibiscus from the bulk spice section at Natural Grocers, I'm sure other grocery stores carry it as well.  I used 6oz for the last 10 minutes of the boil on a 10 gallon batch.  The color comes through beautifully and the flavor really compliments the character of the French Saison yeast.

Do it!

24
You don't happen to be driving a black Trans Am?

25
Ingredients / Re: Amarillo
« on: June 19, 2013, 06:02:05 PM »
I've never got that from Amarillo before, however a friend recently brewed an Amarillo IPA that had a strong sweatsock or BO character.  A knowledgeable brewer told me that the Amarillo hops seem to be mutating into something different on successive crops, although I have not seen anything published to back that up.  Where did you buy your hops?

26
The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 16, 2013, 02:43:21 PM »
Does anyone here even have a legitimate breathalyzer?

I bought one a few years ago to keep myself safe and legal and I was absolutely surprised at where 0.08 was. Sometimes it's two beers, usually three session beers and it's even been one IIPA on an empty stomach. Point is, when you're drinking you usually underestimate your true level.

I tried the cheapo $40 breathalyzer about 12 years ago.  It worked will enough to help calibrate the relationship between how I felt and BAC but the response time is slow, like several minutes.  After a while I started to get pretty good at predicting BAC and don't seem use it as frequently now.  I always keep it in the console of my truck, good for a little reality check before turning the key, just in case I'm not as good at predicting as I think.  When you go to a brew club meeting, it's impossible to keep track of alcohol intake with small samples of various strength beers, much more difficult than tracking those 3 Bud's or whatever. 

I have now upgraded to a meter with "fuel cell technology", whatever that is, anyway, it produces results in a few seconds and is a quality piece.  Cost was about $120, cheap insurance in my book, if used properly.  One key to an accurate reading is to not drink anything for about a half hour before testing, otherwise the alcohol in your mouth causes a false positive.  Waiting that half hour is usually a good thing anyway but it makes the tool less effective in a party environment because people have a hard time waiting.

27
General Homebrew Discussion / Re: SN/DFH IPA Glasses
« on: May 10, 2013, 08:22:16 PM »
This is not exactly what I think of when you mention "beer glasses".

28
Homebrew Competitions / Re: NHC regional experiences
« on: April 29, 2013, 02:14:32 PM »
My Denver score sheets showed up in the mail today. On the cover sheets, some of the places were marked 1, 2, 3, etc. Some marked DNA and some with the place awarded space left blank. I'm waiting for the official AHA results to be posted before I re-brew anything.

29
Equipment and Software / Re: Gas ball lock QD in downtown St. Louis?
« on: April 20, 2013, 08:08:31 PM »
Well done MacGyver.

30
Kegging and Bottling / Re: Beverage line length ?
« on: April 20, 2013, 08:05:23 PM »
I use 10 foot of 3/16 I.D. line and get a nice pour, 12 should work great.

Do you have a fan inside to keep the air circulated?  Could be temperature stratifacation inside the unit, leaving the lines on top a bit warmer, which would cause foam.

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