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Messages - Mark G

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Ingredients / Re: Briess Pilsen Malt
« on: October 03, 2010, 12:36:03 PM »
Well, most of my upcoming brews where I'm using pilsner malt, it will be 80+% of the grain bill, so I'll invest in the Weyermann. I prefer the Castle too, but I can't ever find it locally. Thanks for everyone's replies. Maybe one day I'll do some side-by-side brews with the Briess vs. others to get a comparison.

Ingredients / Briess Pilsen Malt
« on: October 01, 2010, 11:20:09 PM »
Has anyone tried this as a base malt? How does it compare to German or Belgian pilsner malts? My LHBS sells it for $44 per sack, compared to Weyermann Pilsner for $63 per sack.

General Homebrew Discussion / Re: What's Brewing This Weekend - 10/1
« on: October 01, 2010, 02:10:10 PM »
Brewing a dunkelweizen, bottling my xmas cherry dubbel, and cleaning/rebuilding the corneys I scored off craigslist for 10 bucks a pop.

Equipment and Software / Re: Fermentation chamber ideas
« on: September 24, 2010, 08:25:05 PM »
Very nice work. I've been trying to figure out the best way to piggyback a ferm chamber onto my freezer, and never thought of up top. Hmm.

Equipment and Software / Re: Thermometer discrepancies
« on: September 21, 2010, 04:11:11 PM »
I've found that the dial thermometers tend to be accurate only within a certain range, i.e. calibrate it at freezing and it could still be considerably off at mash temps. So I've been using a glass lab thermometer to calibrate my dial thermometers at around 150F.

The Pub / Re: Brewpubs that serve BMC
« on: September 15, 2010, 08:46:49 PM »
When a group of craft beer drinkers walk in with a couple of their BMC buddies, there's no reason to not cater to that customer too. Eventually one of them will try one of your brews, and if you're brewing some decent stuff... You may have another convert from the dark side. The last thing you want is them to walk out at the end of the night thinking "there's nothing here for me, I'm not coming back." Do you think that mixed group of BMC/craft beer drinkers will come back the next time they're all out together?

Equipment and Software / Re: dead mouse in my carboy
« on: September 12, 2010, 11:59:33 PM »
Forget Moose Drool, you've got Mouse Drool!

All Grain Brewing / Re: Crazy Attenuation!!!
« on: September 09, 2010, 06:54:22 PM »
You may also want to try calibrating the thermometer around mash temps against a lab thermometer. I found my thermometers to be off by as much as 4 degrees at a temp of 150F after I calibrated against ice or boiling water.

General Homebrew Discussion / Re: How fast is too fast to move to all grain?
« on: September 02, 2010, 07:30:35 PM »
You'll know pretty quickly if this hobby/obsession is for you. I knew it as soon as I was finished brewing my first batch. My third batch was all-grain. I did it with minimal equipment, a cooler and a couple pots. My only advice is to get the biggest brew pot you can afford, you'll use the capacity, I promise. And focus on temp control. That's where I spent my dough, and it has paid off.

General Homebrew Discussion / Re: Dryhopping residue
« on: August 25, 2010, 02:17:42 PM »
If you can drop the temp, it tends to make the pellet hop chunks sink to the bottom. Gently rocking the carboy helps speed the floaters into sinking too, just don't get too crazy.

The Pub / Re: What is the worst beer you have ever tasted?
« on: August 14, 2010, 03:07:47 AM »
I remember back in college finding a beer called "Brewski" at the grocery store for 3.99 a case. Tasted like the cans were made out of cast iron. Sadly we kept going back until they ran out of stock. These were the days when we thought buying a 40 of Mickeys was splurging on the good stuff.

Ingredients / Re: Anyone Else's 1st Year Hops Not Up to Snuff
« on: August 09, 2010, 07:03:07 PM »
My first year hops are all 6-8 feet. I'm not expecting much this year. I also discovered that Japanese Beetles have an affinity for Goldings, but haven't touched anything else. So I'll keep the Goldings going every year just as a sacrifice to the beer gods so my others are left alone.

Ingredients / Re: My water report
« on: August 07, 2010, 02:01:53 PM »
But they did say, "Well sir... you CAN have it independently tested.  That will of course be at your own expense.  But we can assure you that the City of Altoona has THE best water in central PA".

The pathetic part of this is I can guarantee they've tested the water for all the parameters you're looking for, and at your expense via taxpayer dollars. So why not just give you the information? My municipality also just gave the required reporting information at first, but when I asked for the specific info I needed, and explained why, one of the engineers was more than forthcoming. I've also used the Ward Labs reports in the past, and they're great, so at least you have that option.

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