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Messages - rhcpfan4002

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The Pub / Re: Frivolous Magic Hat Lawsuit
« on: May 22, 2013, 10:32:30 AM »
I guess if I saw both logos on the draft handles at a bar I would get confused after 15 or so beers....they both have green in their logos :P. Good thing magic hat #9 handle is made out of metal. If anyone disagrees tell me but I almost feel magic hat is going through an identity crises. You truly only see their #9 anywhere now a days, in PA at bars, and they seem to be following bud-a-rita line of thinking with some of their beers. Not that there is a problem with vegetable beers but when your cucumber beer makes me wish I was just having cucumber infused water instead...there is an issue. Even their website is ridiculous. You go on it and "MY EYES!" This would be as ridicules as if Unibroue sued them for people getting confused between their Trois Pistoles and magic hats Pistil.

The Pub / Re: Cellar decided to become a sauna
« on: May 22, 2013, 02:06:13 AM »
Thanks a10t2. Definitely will just store at my parents.

The Pub / Re: Cellar decided to become a sauna
« on: May 22, 2013, 01:57:48 AM »
Mostly Belgian dark strong ales and a few stouts all above 9%. Not that many just 10. I am mostly worried about the Ommegang 15th anniversary ale. I was saving that for a friends wedding. Again, I don't really know what happens when your beer gets that hot...never wanted to experiment for some reason with that ;). All I could really find on google stated that beer SHOULD be stored cool but again that is not an option without a large inconvenience. After looking through a few sites I came to the conclusion I trusted this site more. I think I am just going to show up on Friday at my parents with a box of beers to cellar. I was more afraid of it already beginning to spoil but that does not seem to be a concern.

The Pub / Re: Cellar decided to become a sauna
« on: May 22, 2013, 12:00:13 AM »
Unfortunately no. I use my mini fridge for fermenting and my main fridge is one of those small apartment fridges. I basically have a bachelor's pad. Everything I want but not everything I need.

The Pub / Cellar decided to become a sauna
« on: May 21, 2013, 11:14:41 PM »
So, the place I cellar my beer, the only place in my one bedroom apt that stayed near 60F year round, has decided to jump to 82+F ???! I have some beers in there and never had this happen before. They did some remodeling outside so I am wondering if that affected things. Really new to the cellaring of beer. I can just now afford it...kind of. Would you guys recommend....

A) don't worry about it. It's dark the beer can stay in there.
B) when I visit my parents place this Friday bring the beers with me to store there. They have air conditioning but the beer won't be readily available.

I don't know why but the only place in my apartment that use to stay a constant temperature is doing so no more. I was able to get my hand on a few nice beers I wanted to age and of course I am now having this problem. The only reason I am aging them is that I was saving them till I truly wanted them or for a special occasion. If the temperature influx has probably already caused spoilage I have no problem drinking them now I just don't want to.  Just wondering what you guys would recommend.

Other Fermentables / Re: Still semi sweet mead taste like pyment?
« on: May 21, 2013, 03:18:24 AM »
The mead had a chardonnay like taste to it, in my opinion, but had a floral honey smell. A few people stated it had a pyment like taste to it.  We basically fermented it for 14 days at 66F then lagered for 120 days at 60F then aged for 8 months in bottles. Our original gravity was .083 and our final gravity was .014. Do you think it may of been the yeast? Thought that yeast would be more neutral and especially would not add chardonnay like flavors. Where can one find Curt Stock/Michael "Moonlight Meadery" Fairchild's protocols for nutrients and temperature?

Other Fermentables / Re: Still semi sweet mead taste like pyment?
« on: May 20, 2013, 11:04:38 AM »
We have judges at my club, one is a master, but none that are really "mead judges". Unfortunately, I have this feeling that a lot of people see mead as the red headed stepchild where I live. :( I brought my last bottle to them and they were able to pinpoint what that off flavor was but that's about it.  They told me there is a club member who is really into making mead but he shows up very randomly. I am out of mead but if I have this problem again I'll probably ask our president for his phone number. See if he is able to help out. Thanks for giving me another variable to work with though tschmidlin. Never thought that it could be oxidation..even thought one of the characteristics is winy/vinous. 

Other Fermentables / Still semi sweet mead taste like pyment?
« on: May 20, 2013, 12:21:33 AM » mead taste good but not to style. I can't figure out how my mead taste like a pymnet? It has a very nice, but not what i wanted, winey taste along with the honey.  Is it the honey? I used WLP007 yeast as well. It smelled as I wanted it to taste but had a winey taste.  All I did was take 5 gallons of water and drop in 10 lbs of honey. Then just added oxygen, yeast nutrients and the starter and left it alone for 4.5 months. Any help would be appreciated because I have no idea how I did that without affecting the smell by just mixing together yeast, water and honey.

All Grain Brewing / Re: Better beer through knowledge.
« on: May 13, 2013, 05:13:16 PM »
Thanks, for the advice. I'll try to boil half the mash and add till I hit my temperature. I believe I saw that amount before but that quantity seemed so large I did not believe it. You saved my brews from trial and error.

All Grain Brewing / Better beer through knowledge.
« on: May 13, 2013, 03:19:44 PM »
Yesterday I basically made a brew out of some left over grain I had hanging around so I could really play with my equipment and understand it and try to raise my efficiency. Did not really care about the brew as much as understand how much dead space I really had, how much truly boiled off in an hour, yada yada. During the brewing process I realized that when I do my decoction mash I never hit my wanted temp. I was usually off by 5F. Is there a formula out there to know how much mash you should pull and what temp to heat it up to so you get the right temp you are looking for? Just wondering how other people do it and preferably do it right. Just in case you need to know, I had roughly ten lbs of grain in 3.25 gallons of water and pulled 4 quarts of mash to do the decoction.

General Homebrew Discussion / Re: Time to
« on: April 21, 2013, 10:25:29 PM »
Thank you both. I'll take a look at that website and have a go at brewing better coffee and tea.

General Homebrew Discussion / Time to
« on: April 21, 2013, 01:11:37 PM »
I was going to brew my morning coffee and while I was filling my pot with tap water it came to mind. I spend all this time and energy understanding brewing water for beer. What about coffee and tea? I hoped on google and maybe it was the frustration of trying to do research on a Ipad but I could not find anything. Do we have any coffee geeks who can ansewer this question? Does checmical composition of your brewing water for coffee and tea have an overall effect on the outcome of your cup of coffee or tea?

General Homebrew Discussion / Re: Need to clean bathtub...
« on: February 20, 2013, 10:30:42 PM »
Thanks Everybody, This is the first time Magic Erasers failed me. I tried the Baking Soda paste since I  had the ingredients lying around and it cleaned up my whole tub. WDE97 I'm going to steal your idea for the towel. Wort-h.o.g. it was bad. The bottom of my tub was almost pure black in some spots. I wasn't worried about getting dinged as much as getting annoyed explaining to everyone why my tub looked like someone wore black sole shoes to a basketball game in it.

General Homebrew Discussion / Need to clean bathtub...
« on: February 20, 2013, 12:04:31 PM »
The only place I can sanitize my keg, fill it with water, is the bathtub using the shower head...the joys of homebrewing in a small apartment. Anyways, I now have all these scuff marks in my porcelain (I believe it is porcelain. Just a regular white bathtub)  bathtub from the bottom of my corny keg. Is there something I can buy at Wal-Mart to get rid of these? I tried a few items and nothing seems to get rid of them.

Now I must print off this whole post for future reference. Thank you everyone. I swear I thought yeast would be the hardest part to understand about making beer but water is slowly beating it....I guess that’s what happens when your product is at least 95% water. hopfenundmalz..I want to personally thank you for getting the tune of Eric Johnson's Cliffs of Dover stuck in my head for two days now.....

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