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Messages - Mark G

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Equipment and Software / Re: Universal poppet valves
« on: December 26, 2013, 10:09:09 PM »
The universals I have are pretty tall, so on some of my kegs, it's tough to push the disconnect on. Trimming a coil or two off the spring is an easy fix.
This is exactly what I've read about them. How do you trim them? Dremel?
Diagonal cutting pliers. But I bet a Dremel would be just as easy.

Equipment and Software / Re: Universal poppet valves
« on: December 24, 2013, 05:48:52 PM »
The universals I have are pretty tall, so on some of my kegs, it's tough to push the disconnect on. Trimming a coil or two off the spring is an easy fix.

Are you measuring your FG with a refractometer by any chance?

The Pub / Re: Sucker for the case discount
« on: December 13, 2013, 06:14:06 AM »
Enjoy! Those Goose Island sours are sublime.

General Homebrew Discussion / Re: Maybe I'll try a kit!
« on: December 09, 2013, 11:20:09 PM »
Someone gave me a Mr. Beer kit last Christmas. Of course I had to try brewing it. It was also the Classic American Light. I deviated from the instructions quite a bit and fermented at 64F, then dry-hopped with an ounce of Sterling. My wife loved it, so I would say it was a success.

I haven't used it since. Anybody want a free Mr.Beer fermentor?

Questions about the forum? / Re: Tapatalk
« on: November 29, 2013, 04:23:09 AM »
On Tapatalk right now on my phone. It seems to be working fine for me.

Ingredients / Re: Experimental Hops?
« on: November 26, 2013, 02:15:52 PM »
If you don't know the alpha on them, just use them for aroma/flavor so the IBU contribution is minimal. Then use a clean bittering hop of known alpha at 60 to get your IBUs in the ballpark.

Beer Recipes / Re: Recommendations for a saison
« on: November 26, 2013, 05:08:20 AM »
You don't need to use pilsner malt to make a Saison. Blend the 2 row and 6 row for your base malt, then pick a couple other grains you'd like to highlight and add them in a smaller percentage. Just avoid crystal malts or anything that will leave residual sweetness. You want a dry finish.

Commercial Beer Reviews / Re: Goose island bourbon co stout
« on: November 26, 2013, 04:59:57 AM »
It's a nationwide release on Black Friday.

Pimp My System / Re: 5 Tap Keezer Build
« on: November 24, 2013, 05:08:06 PM »
Wow, nice work. I'd like to have friends like yours!

General Homebrew Discussion / Re: IPA's
« on: November 21, 2013, 01:11:54 AM »
Maybe they tapped a keg from last year...

No Brewing - FOBAB!!!
This. But I may still try to squeeze in a brew day Sunday, assuming I'm recovered. Which session are your attending? I have tickets to the afternoon session, maybe I'll see you there.

Beer Recipes / Re: Mild APA - can it be done?
« on: November 05, 2013, 01:21:48 PM »
Couldn't one just take a an English Bitter recipe and Americanize the hops and yeast?
This approach works really well, but I only Americanize the hops. Use a lower attenuating English yeast, but run it a little cooler than normal to have it come out a little cleaner.

Yeast and Fermentation / Re: Interesting Yeast experiment
« on: November 02, 2013, 02:55:44 PM »
Can't wait to hear how it turns out for you. I did a similar experiment where I did the primary fermentation with wine yeast (K1V-1116), then added Brett after the wine yeast finished. Half got Brett C, half got Brett B Trois. The idea was that the wine yeast would leave more for the Brett to work on than a beer yeast, resulting in a more intense Brett character. I don't have exact notes in front of me, but the numbers indicated it worked, with the wine yeast finishing around 1.020 and the Brett taking it down to the low single digits. Surprisingly though, the Brett character was pretty subdued. And despite the low finishing gravity, the beer didn't have a very dry finishing impression. My hypothesis is that the Brett fermentation, with that much sugar to work with, behaved a little more like an all-Brett primary fermentation, where you don't get the same Brett character. I also think the wine yeast is leaving something behind (esters, sugars, etc.) that takes away from the dry finish I wanted. Anyway, I think I need to experiment more with different wine yeasts and Brett strains to see if I can get closer to what I was looking for.

General Homebrew Discussion / Re: Chemistry of Beer
« on: November 02, 2013, 03:47:29 AM »
Signed up for the course. Sounds like it should be interesting.

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