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Messages - Mark G

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766
The Pub / Re: What's the Weather Like Where You Are?
« on: February 28, 2011, 07:41:42 AM »
Woke up to a quarter inch of ice over everything this morning. And of course that happened because I forgot to pull the car back into the garage last night.  >:(

767
Pimp My System / Re: Keezer build
« on: February 27, 2011, 06:16:35 AM »
Can't wait to see the finished product!

768
Other Fermentables / Re: Blueberries
« on: February 26, 2011, 07:59:28 AM »
I made an oatmeal stout with 6 lbs of fresh blueberries last year. I threw them into secondary for 3 weeks. It's a very subtle flavor at that quantity, especially in a stout. I think if the flavor was any more pronounced though, it wouldn't have been as good. There was just a hint of berry tartness. Any more and I think it would have clashed with the roastiness.

769
General Homebrew Discussion / Re: Purple Colored Pilsner
« on: February 26, 2011, 07:53:58 AM »

Any thoughts on if this could make a decent pilsner that would hopefully be purple?
Interesting idea. I say brew it, that's the only way to know if it works. Let us know the results.

770
General Homebrew Discussion / Re: Lazy Monk Brewing LLC
« on: February 24, 2011, 05:21:52 PM »
#2

771
No brewing, but lots of drinking with family visiting. I'll have to brew several batches next weekend to restore supplies...

772
General Homebrew Discussion / Re: First brew with new equipment
« on: February 24, 2011, 03:37:25 PM »
That is one heck of a mug! Cheers!

773
The Pub / Re: What's the Weather Like Where You Are?
« on: February 24, 2011, 02:32:58 PM »
Looks like we have another 3-5 inches of snow on the way tonight. I'm ready for spring already.

774
All Grain Brewing / Re: Haze issues with a bag of Maris Otter malt
« on: February 23, 2011, 08:26:42 AM »
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.

775
Homebrew Competitions / Re: Bottle Submission in to a competion
« on: February 21, 2011, 06:43:44 AM »
Make sure you roll up his score sheets and re-insert them in the sock when you mail them out.

776
General Homebrew Discussion / Re: Price for Rogue Ales
« on: February 19, 2011, 07:11:00 AM »
Here in Illinois, Rogue products fall in line with the average price of craft beer, about 8-10 bucks a six-pack. Some of the local ones, like Goose Island and Two Brothers, can be had for cheaper if you know where to shop.
Huh, here in the south 'burbs, Dead Guy is always $2 more than everything else for a six. Bombers are usually closer to the rest of the pack, though.
I'm in the far, far NW burbs. I'm not actually sure if I fall into suburbs, more like farmland. It probably just means I'm getting overcharged on everything else too.  :(

777
The Pub / Re: My brewery
« on: February 19, 2011, 06:57:32 AM »
Looks beautiful to me!

778
Yeast and Fermentation / Re: technical details on a starter for 10gal lager
« on: February 19, 2011, 06:41:44 AM »
You may want to consider brewing a 5-gal batch of a smaller beer, and then harvesting the yeast for your 10-gal batch. Considering how much DME you'll be using for such a huge starter, the cost may not be much more, and you'll have another batch of beer to drink!

779
General Homebrew Discussion / Re: Suggestion for home bar build
« on: February 19, 2011, 06:38:47 AM »
I'm building my bar right now. The way I planned my basement is to have the bar in front of the furnace/mechanical/brewery room. My chest freezer with collar is going in there. My faucets will be in the back wall of the bar with the shanks in an insulated cavity in the wall. That cavity will be attached to the collar of my freezer in the other room. I'm putting a muffin fan in to circulate cold air onto the shanks. I plan on mounting the faucets to a wood panel that is removable for maintenance, cleaning, etc. I don't know if through the wall mounting is an option for you, but it gets that kegerator out of the bar area. Eventually I'll get it done and post pics, but the extra bedroom/bathroom are priority right now with another kid on the way, so it may be a couple months...

780
Kegging and Bottling / Re: Regulator Repair
« on: February 18, 2011, 05:23:41 PM »
Replacement gauges are readily available and pretty cheap. I believe they can be had for under 10 bucks.

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