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Messages - narvin

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1006
Events / Re: I am declaring right now!
« on: June 16, 2011, 12:15:49 AM »
Good decision!

I'm experiencing both my first conference and my first trip to San Diego. Let me say that it's been amazing so far, and the conference hasn't even started.  The hospitality shown to us by Ale Smith, Pizza Port, and other local places has been great.  And the organizers have been awesome... thanks for all their hard work.

1007
General Homebrew Discussion / Re: Recipe Development
« on: June 13, 2011, 10:39:19 AM »
Like everyone, I start with a base recipe of the style and go from there.  I prefer to start with something I've tasted, though, so I often start with information about a commercial beer.  This could come from Brew Like A Monk (for Belgian beers), a Can You Brew It episode, or even just the OG and list of hop varities from a brewery's website.  Many substitutions and tweaked later, I'm usually pretty happy with the result.

1008
General Homebrew Discussion / Re: Came up short!!!!!!
« on: June 13, 2011, 08:08:51 AM »
What's the diameter of your pot, and how's the humidity where you live?

I'd look at these two factors... 20% is not necessarily high with a wide pot.

It's also not very useful to look at evaporation as a percentage, in my opinion.  For a given pot shape/size, you'll boil off the same volume in quarts whether the pot is holding 5 or 10 gallons, assuming the boil vigor is the same.

1009
Commercial Beer Reviews / Re: Canned Microbrews
« on: June 11, 2011, 08:09:05 AM »
Still not sold on the cans. I had a Butternuts mixer 12 pack and couldn't drink 10 out of the 12 beers because they were horrible.

In this case, it's definitely not the cans' fault...

1010
I also use a stainless cane.

I use a carboy cap to start a siphon... easy and no need to sanitize another piece of equipment.

1011
The Pub / Re: Pabst
« on: June 09, 2011, 04:05:34 PM »
So, my avatar is the National Bohemian guy, Mr. Boh.  The brewery in SE Baltimore has long since been converted to offices and luxury condos, but his giant neon face sits atop the building in a nod to the past (one that I see often from my roof deck).  Pabst now owns the brand along with Colt 45 and other National brands and produces the beer God knows where.  It could come out of the same vat as PBR, Old Style, and others as far as I can tell.

 I really have few or no occasions where I drink macro swill, but I'll drink one if I'm eating crabs on a hot summer day.  Pabst recently introduced Natty Boh on draft... even if they are all marketing, Pabst is smart with the brands.


Maybe now that the new management couldn't care less, they'll sell of the rights to some of their smaller brands and some enterprising Baltimore brewer will try to recreate the old recipe.

1012
The Pub / Re: Pabst
« on: June 09, 2011, 03:50:32 AM »
I am shocked that a couple of rich kids who spend their time with playboy bunnies and on trashy MTV reality shows are not good at managing a company that their daddy gave them.

1013
The Pub / Re: Bartender.....
« on: June 04, 2011, 10:53:53 PM »

1014
Beer Travel / Re: SPEC'S Liquors
« on: June 04, 2011, 10:44:24 PM »
Almost $300? Jesus Christ... just make a beer with mostly pils, some wheat, table sugar, and wlp 500.

1015
Ingredients / Re: Unusual Wood Alternatives to Oak
« on: June 04, 2011, 03:16:11 PM »

1016
Yeast and Fermentation / Re: Regarding yeast starters...
« on: June 02, 2011, 11:54:04 AM »
Just a length of typical 1/4 or 3/8" ID tubing, sanitized and inserted into the spent wort above the yeast cake.  Set the flask on the side of the sink and have the free end of the tubing extend into the sink.  A standard application of oral vacuum gets the flow started.  Since the spent wort is just going down the sink, the worries with contamination due to starting the siphon by mouth are non-existent as long as you keep the flow from back washing.  

This is exactly what I do.  I also will toss the hydrometer sample in after to help stir up the yeast (making sure the hydrometer and cylinder is sanitized before collecting wort).

1017
Equipment and Software / Re: Wort Chiller copper vs stainless
« on: May 31, 2011, 02:25:36 PM »
I am looking to make a counterflow wort chiller and I was looking to use copper for it or should I use stainless tube? Does the copper affect the beer? How many feet of tube should I use?

A lot of trappist breweries use copper fermenters. I guess they could be lined with something on the inside to seperate the beer from the copper. Would be interesting to find out.

http://www.digivu.co.za/blog/wp-content/uploads/2009/11/trappistbrewhouse.jpg
Those look like the old time mash tun and boil kettle designs, not fermenters.

Agreed.  They sure don't look like fermenters to me.

Yep... those are the mash tun and boil kettles at Rochefort.


1018
Equipment and Software / Re: Where to go for oxygen tanks?
« on: May 30, 2011, 06:09:13 PM »
Ideally, you're wanting food/medicinal-grade oxygen. Go to a medical supply store.

Seems like most people that aerate with O2 use the welding tanks.  What's the difference?
Medical oxygen costs more.  ;)
The purity of welding oxygen is just fine.

As far as I know, medical oxygen is the same except that you can't get it without a prescription.  So, stick to welding tanks.

1019
Why is the river black?  Is it polluted?  Hopefully that's not where the water comes from  ;)

1020
Beer Recipes / Re: Belgian Quadrupel ideas
« on: May 25, 2011, 06:03:13 PM »
I like CaraMunich in a quad too...  I often use more, although it's usually 60L.  Never had a problem getting great attenuation with it.  It seems to be a pretty standard ingredient in most of the Trappist beers according to BLAM, even more so than Special B.

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