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Messages - narvin

Pages: 1 ... 80 81 [82] 83 84 ... 92
1216
Ingredients / Re: Chinook hops
« on: August 20, 2010, 02:31:39 PM »
Pliny also used to have Chinook for bittering, but as they switched to hop extracts, Vinny has tweaked the homebrew recipe to use Columbus hops (supposedly more similar to the extracts).  That aside, I still use part Chinook for bittering.

1217

The only homebrew shop they were ever associated is one in Maryland.  Hopefully they will still allow full pallet orders, otherwise I'll have to incoorperate my homebrew name

Maryland homebrew still sells north country stuff by the sack.  After their markup, both MFB pils and Best Malz pils are about $52 for a 55 pound sack.  They special ordered some Great Western for me, it was perhaps  40 something. Not too bad if you're within driving distance.

1218
All Things Food / Re: Ethnic Cooking
« on: August 19, 2010, 07:54:29 AM »

crab  boils are awesome, don't know if they are ethnic either. still good though.




That is a beautiful sight.  I love blue crabs.  I used to go crabbing throughout the summer when I was younger.  I really miss it.  Crabbing is alot of fun and very rewarding.  Do you use beer to steam them?

Steam them with flat beer, vinegar, and liberal amounts of Old Bay!

1219
Equipment and Software / Re: A Better Siphon
« on: August 18, 2010, 06:20:02 PM »
I love my auto siphon. Can't see why everyone doesn't have one.

Because a stainless racking cane and a carboy cap are cheaper and easier to sanitize, store, and rack delicately off of the trub with?  ;)

1220
Zymurgy / Re: 2011 Zymurgy topics
« on: August 17, 2010, 07:51:06 PM »
I really like information about how different commercial breweries approach a style.  Homebrew recipes are nice, but reading about the Trappists in Belgium or Vinny Cilurzo make a beer that defines the style is fascinating.

1221
Equipment and Software / Re: SImple pickup tube for keggle
« on: August 14, 2010, 05:50:36 PM »
You'll use a compression fitting on the copper pipe which has pipe thread on the other side.


I just made a hop stopper and could not be more pleased.  It handled my pliny clone with a pound of hops in the kettle with ease.  These are the instructions I followed, omitting the stainless steel thread as it wasn't necessary.

http://www.homebrewchatter.com/board/f18/diy-hop-stopper-kettle-screen-pickup-t2550/

1222
Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: August 13, 2010, 11:33:44 AM »
I liked it.  It is definitely not a crisp, mellow lager like Bitburger but I thought it was far from bad homebrew.

Kai - one question I have is what you think of the statement that I've heard repeatedly (especially from Kris England) about German Pilsners being less hopped than they used to.  I know Prima Pils is somewhat above the traditional pils in terms of hoppiness, but I also doubt that any German Pilsners approach 40 IBUs any more.

1223
Lame troll attempt.  Probably some angry guy from Tech Talk.  Where's the ignore user option?

Edit: found it, under Profile -> Personal Message Options

1224
Ingredients / Re: Cherries
« on: August 12, 2010, 11:15:00 AM »
Do kriek producers pit their cherries?  I seem to remember the answer being no...

1225
http://www.mcmaster.com/#9230t625/=8czd0o

This is a 12 x 24 in. sheet... I folded it in half and made a hop-stopper out of it that surrounds my pickup tube.  I  brewed a Pliny clone to test it out and it handled over a pound of pellet hops without issue. Had no problems running off at normal speed with my pump, and not a single bit of pellet hop debris got into my plate chiller...

Here's a better description:

http://www.homebrewchatter.com/board/f18/diy-hop-stopper-kettle-screen-pickup-t2550/

1226
Yeast and Fermentation / Re: Big starters for big batches
« on: August 10, 2010, 12:30:30 PM »
I'm curious how you guys who brew 10+ gallon batches deal with creating enough yeast.    I'm toying with the idea of upgrading my capacity to handle 10 gallon batches, but I am a little unsure about how I should handle my starters.   For example, when I'm building up yeast for a typical 5 gallon lager batch, I've got a 4 liter starter on a stir plate (in a 5 liter flask), and I feel like that's _barely_ enough yeast.


Two stirplates/flasks is an option, but that's a lot of work.

One easy option is 2 vials/packs of yeast in your starter. I just made a 1.070 ale and only needed 2 vials in a 2.5 L starter according to MrMalty.

Another is to make multi-step starters. Making a 2L starter and then pitching that into another 2L will grow significantly more yeast than starting with a 4L starter.  The Wyeast pitching rate calculator is good for calculating 2-step starters.

http://www.wyeastlab.com/hb_pitchrate.cfm

1227
The Pub / Re: The Demise of TechTalk
« on: August 10, 2010, 09:04:05 AM »
I apologize... my intent was never to insult, and that was posted here before this actually became a two-way discussion with tech talkers.  Take it as a gentle ribbing  :)

It was also directed at a small but vocal minority of the Tech Talk posters who seemed genuinely negative about using a forum without even trying it.  There are valid reasons why the email list works for some people, and I agree that there are things that can be done to make the forum work better.

As the posters above said, welcome!

1228
All Grain Brewing / Re: Starting the mash COLD ?
« on: August 09, 2010, 01:00:58 PM »
Some commercial breweries (Dupont, IIRC) use a long rising infusion mash for very high fermentability.  That said, it's going to depend on how long it takes you to get from dough in to your alpha rest (150s).

1229
Kegging and Bottling / Re: Keggerator Anchor!
« on: August 09, 2010, 07:57:27 AM »
Foam spraying out?  Are you sure you don't have a hop leaf clogged in the poppet on the liquid out post?  15 psi is somewhat high for serving with 5 feet if 3/16 tubing, but it's not THAT high.

I also wouldn't recommend turning down the pressure for serving.  This will work if you empty the keg in a week or so, but otherwise you're going to get CO2 coming out of solution and other problems related to having an unbalanced system.  Carb at serving temperature.

1230
Ingredients / Re: My water report
« on: August 07, 2010, 07:54:07 AM »
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".



There could just be a miscommunication going on here.  Try to explain that you aren't questioning whether it's safe to drink, but are looking for a detailed report on the mineral content.  My local department called it something different than the water report, but were happy to give it to me once they understood what i wanted.  you may have to talk to the lab people directly.

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