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Messages - Mark G

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736
The Pub / Re: I'm getting a divorce.
« on: March 08, 2011, 06:17:13 AM »
Last Thanksgiving, my mom made a turkey wrapped in bacon. It was the best turkey I've ever had. And the bonus was we got to eat bacon as a side dish. I'm not sure what I ate more of, the turkey, or the bacon.

737
General Homebrew Discussion / Re: The batch from hell!
« on: March 07, 2011, 09:46:40 PM »
This will be a great story to tell over a pint of Belgian Triple... It will turn out to be one of your best beers, just wait.

738
All Grain Brewing / Re: Schematic
« on: March 07, 2011, 09:42:35 PM »
Cooler is coming along.  I over did it as always with brass fittings and a tap and everything, had to get my friend to machine a couple parts for me but he gets paid in beer so its good.  I'll try to put on a picture.
Bought my kettle today.  Couldn't afford stainless.  Went with Aluminum so I will have to season it as described above.  Does it need to be full or just some water in it?  I sort of over did on the pot too.  I got a 60 quart pot which I think is 15 gallons (not sure if that is US or Imperial gallons).  Either way I have enough for a 10 gal batch when I get up to it.
Someday I hope to stop buying parts and actually make some beer...
You won't think you overdid it as soon as you brew your first 10 gallon batch.

I'm not sure if you can get away with only filling the pot partway to season it. I filled mine all the way (or within a couple inches of the top) when I seasoned it. If anything, you can test it's performance on a burner to get that much liquid to a boil. You can also season it in the oven, but I don't know the details off the top of my head. I believe Palmer covers it in How To Brew, but I don't have my copy handy since I gave it to my brother to convert him to homebrewing.

739
General Homebrew Discussion / Re: My LHBS employs a style nazi
« on: March 07, 2011, 12:18:27 PM »
Good thing pro brewers don't listen to buffoons like this.

740
Great news! And it starts on my birthday. I know what I'm doing this year. Any thoughts on adding a homebrew comp to the festival?

741
Yeast and Fermentation / Re: My first yeast starter - questions!
« on: March 07, 2011, 09:37:33 AM »
This came up a while back on the forum, and since then, I've been keeping my starters in the fridge until I'm ready to pitch. Then decant, and pitch cold. It's been probably 10-15 batches, and I haven't noticed any difference in yeast performance.

742
Homebrew Clubs / Re: First Paris Homebrewer Meeting
« on: March 07, 2011, 09:33:32 AM »
Have a meeting dedicated to actually brewing a beer if there's a lot of people new to brewing. You can do an extract batch to keep within a reasonable timeframe (depending on the audience's attention span). Good luck.

Well, you see, you're allowed to BBQ on the Champ de Mars (that's where the Eiffel tower is). My plan (seriously) is to have a 'visibility' club meeting in front of the tour eiffel, doing an extract batch with my electric kettle hooked up to a car battery.

My wife is going to check with the Mayor's office to make sure we don't need any special permits for having a CO2 canister. I hope to do it sometime this summer.
What a great idea!

743
Homebrew Clubs / Re: First Paris Homebrewer Meeting
« on: March 07, 2011, 09:09:33 AM »
Have a meeting dedicated to actually brewing a beer if there's a lot of people new to brewing. You can do an extract batch to keep within a reasonable timeframe (depending on the audience's attention span). Good luck.

744
Yeast and Fermentation / Re: Ringwood?
« on: March 05, 2011, 04:16:41 PM »
I just finished fermentation of a Premium Bitter with this strain. It turned out great. I'm sure it would do well in any Bitter or English Pale Ale.

745
All Grain Brewing / Re: Haze issues with a bag of Maris Otter malt
« on: March 04, 2011, 06:50:04 PM »
So to resurrect an old thread, I brewed up a bitter yesterday using Crisp Maris Otter. I had lots of dough balls at dough-in, followed by significant protein coagulation by the end of the mash. Runoff was very cloudy, even after roughly double my normal vorlauf. I also noticed a much larger volume of break at the end of the boil. I used Whirlfloc in the boil as I always do. Normally when I brew a 6 gal batch, I get 5.25-5.5 gallons into the fermentor, leaving most of the break material behind. This time I barely made 5 gal. And, of course, the wort was cloudy going into the fermentor. I'll report back after fermentation is complete, but I'll be going out to pick up some gelatin in the meantime.
I kegged this beer a couple days ago, and as expected, it was still a bit hazy, although not as bad as I initially feared. I used WLP005, and based on past experience, it should have been much clearer coming out of the fermentor. I added gelatin to the keg yesterday, so hopefully that clears it up.

746
General Homebrew Discussion / Re: Anybody Going to DMC in Aurora IL?
« on: March 04, 2011, 07:57:49 AM »
Well, the kegerator will be down there...  ;)

747
Pimp My System / Re: Keezer build
« on: March 04, 2011, 07:56:43 AM »
The holes were drilled 3" apart. Now that its together 4" would have been better.

Just have to be creative when I make my tap handles so that they are not bumping.

If you wanted to adjust do a re-drill and fill the old holes with dowel pegs. A little putty and sanding. The tap handles don't look like they interfere with each other as is, though.

Nice build. Now you need to get 4 beers on tap. :D
There's the tricky part... Getting all the taps going. I built a 6 tap kegerator last November to replace my defunct 2 tap setup. I finally got my sixth beer on tap two days ago.

748
General Homebrew Discussion / Re: Anybody Going to DMC in Aurora IL?
« on: March 04, 2011, 07:46:04 AM »
I may be there. I depends on my basement-finishing construction schedule. My wife's not getting any less pregnant... So I need to get that project done before we run out of bedrooms in the house.

749
Just kegged two batches, an APA and a Premium Bitter. I also have a starter going for a Saison tomorrow.

750
Ingredients / Re: Gelatin finings
« on: March 03, 2011, 07:42:07 AM »
Is it bad to start force carbonating before letting it settle 24 hours?   I add it to the keg, rack on top of it, seal and pressurize the lid, shake a bit, then hook it up to start carbonating.
Nah... I usually rack into the keg and put it on pressure to start carbing, but don't add the gelatin until a day later once the beer is cold. Then I just continue carbing until it's done, blow out all the crud with the first pint or two, and have nice, clear beer.

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