Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - narvin

Pages: 1 ... 76 77 [78] 79 80 ... 134
Ingredients / Re: No hop flavour
« on: June 27, 2012, 01:49:00 PM »
More late hops!  If I'm doing a hop stand (which I've done for my last couple of IPAs and loved the results), I like at least 2 - 4 oz of flameout hops.  I used 2 oz per 5 gallons for flameout and 2 oz of dry hop last time.

Homebrew Clubs / Re: BN Army wins club of the year.
« on: June 26, 2012, 02:30:35 AM »
What a bratty blog post.  If anything, the crowd was surprised since not everyone knows the rules for club of the year and the consensus up to that point was, "Hey, those guys from Austin are winning EVERYTHING".

Events / Re: Nhc tickets mailed?
« on: June 14, 2012, 07:29:00 AM »
So let me get this straight, I bought a pass for me and 1 guest and I cant chose who that is? Wife wife likes to hang out with me but not interested in home brew, while my buddy at work is just getting into home brew and I think would really enjoy club night, but I cant use my gust pass for that? Seems a bit counter productive.

Well, if they do OK it, he's still going to have to wear a big badge around his neck that says "Nancy" (or something like that)       :D

Can you post this temperature -> sugar concentration chart?  It seems doubtful to me that this would be accurate at lower temperatures since you're making a syrup, not rock candy, but I guess it's worth a shot.

Equipment and Software / Re: GIve Up on ProMash??
« on: June 09, 2012, 07:01:39 AM »
I don't want to sound like my dad (his hatred of power windows on cars is legendary), but more features and gadgets often means you have less control.  ProMash does the calculations I need without doing stuff that I don't need (and often don't trust).  I hate seeing things like FG calculations that people trust blindly just because the software said so.  It's a tool, no more, no less.

Other Fermentables / Re: Plumb wine
« on: June 08, 2012, 12:25:40 PM »
I was going to suggest using a level, but Denny beat me to it.

Events / Re: Beer for NHC
« on: June 01, 2012, 11:29:57 AM »
I am bringing myself and my thirst.  Wait till Philly, though, and we'll be serving at club night.

Going Pro / Re: Typical brewers salary?
« on: June 01, 2012, 11:27:54 AM »
Ahhh, I gotcha.

So, even though you might not get to brew a barrel-aged-funky-dryhopped-saisonbock, those are YOUR recipes. Otherwise you're just brewing somebody else's.

Kind of like a great chef working for a chain restaurant.

$20 bottles of barrel aged funky dryhopped saisonbock are flying off the shelf these days.  If anything, you may not get to brew a Helles!


It only takes 1 cell to go thru 2 liters worth of starter. When it's done, you have a boatload of viable cells that will make any beer taste great!

Well, that's not true.  But in practice if you are doing stepped starters, you may not see as much of a difference with low or high viability yeast.  Even with a stirplate, there's a maximum number of divisions you'll get before the yeast switch over to fermentation and/or crap out.  One cell won't grow in 2L of wort, for multiple reasons, but if you start small you should be able to step up any amount of yeast.  Starting from a plated culture, you can begin with 50ml or so.

The Pub / Re: song title game
« on: May 25, 2012, 02:38:00 PM »
Old Man River - Bea Arthur (Golden Girls soundtrack)

The Pub / Re: song title game
« on: May 25, 2012, 02:12:54 PM »
Down by the river - Neil Young

Commercial Beer Reviews / Re: Let's talk southern tier
« on: May 25, 2012, 02:09:30 PM »
Creme Brulee = gag me with a spoon

Most of their hoppy stuff is good, but I'll grab a green flash or firestone walker over them most of the time.  A lot of their beers are "big" in a way that I don't enjoy as much as I used to.

I only had one eurotrash but I remember liking it.

All Grain Brewing / Re: Phosphoric Acid amounts?
« on: May 25, 2012, 06:46:52 AM »
In John Palmers book, page 164, he states "Phosphoric acid is not recommended because it reacts chemically with calcium in the mash and changes the whole playing field, rather then simple adjusting the ph.

I use muriatic acid, real easy to come by.

Some guy named Gordon Stong likes it because it is flavor neutral.

Some guy named Martin Brungard has said that you have about 10000 times the phosphate compounds from the mash than you will add acid. The recuction in Ca is negligable.

I'd go with Palmer on this one.

FWIW, Sierra Nevada uses it to bring the pH of all their water down to 5.5.

Going Pro / Re: Sign my petition?
« on: May 22, 2012, 01:33:51 PM »
So, what exactly is the point of that? Your petition is really vague. It also seems like a waste of time to just say "Make regulations easier for me to do what I want." If you have specific policy proposals, that's what you should be getting signatures for.

I think it's as simple as the title says: allowing home brewers to sell their homemade product on a very small scale, as people can already do with food.  Whether or not this is feasible (could be) or politically viable (probably not), selling homebrew at a fair or the farmers market would be pretty cool.

The Pub / Re: song title game
« on: May 22, 2012, 01:26:19 PM »
Party All the Time - Eddie Murphy

Pages: 1 ... 76 77 [78] 79 80 ... 134