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Messages - narvin

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Equipment and Software / Re: Chest Freezer Fermenter Question
« on: April 19, 2011, 06:16:35 AM »
The freezer is going to get (and stay) pretty cold if it has to run for 3 hours to get your wort down to pitching temps.  Set it 5 degrees above what you're aiming for... once everything has equalized, you can set it at your desired fermentation temperature.

Commercial Beer Reviews / Re: Orval - disappointed
« on: April 17, 2011, 09:45:55 PM »
When my Siebel class visited the Monastery, we got several cases for the drive back to Munich. Good times on that bus... Orval is one of the true world classics to me, and I've never had a beer in its "style" that matched it. Pretty much got the whole recipe and process from Jean Marie Roc (sp?) when I was at the brewery so I'm going to attempt a clone sometime in the future. They definitely have some quirky processes that go into it. Definitely one of the most fascinating beers in the world.
Brew Like a Monk has a lot of details about how Orval is brewed.  Anything additional you'd like to add would be very welcome, of course.

Equipment and Software / Re: Mill motor
« on: April 17, 2011, 10:13:31 AM »

Really nice. Love the clean look, everything where it needs to be.  I'm gonna burn out my 18V cordless soon if I don't do something similar.  Just curious, what was the total bill for everything?  

Probably more than I anticipated :). The boards, brackets, junction box for the capacitor, switch and switch box, 16 gauge power cord, and assorted nuts and bolts cost around $60 total, plus $15 for the coupling from McMaster with shipping.  I probably could have saved some money if I had more scrap laying around.  This was on top of the motor (with shipping, $55) and monster mill + hopper (stainless steel rollers, around $190).  Still worth it though.

Equipment and Software / Re: Mill motor
« on: April 17, 2011, 09:37:27 AM »
What did you use for the bracket to mount the motor?

Picked these up at the depot... they have holes at just the right spots.  Must either be my dumb luck or some ANSI standard  ;D

I milled 20 lbs this morning and it took approximately 3 minutes.  Go monster mill! I set the gap at .039 using a feeler gauge I got at Auto Zone, and the crush looks far better than what I was getting at the LHBS, so I have high hopes for efficiency improvements.  Plus, I was sick of hauling grain that I had bought by the sack back to the store.

Events / Re: Hard lesson learned
« on: April 15, 2011, 08:41:44 PM »
Sorry to hear about this.  I've personally had good experiences with UPS... they've been reliable with my NHC entries, and the tracking and delivery for all of the things I get delivered is always very accurate.

The first year I entered the NHC I sent my entries via FedEx, and one of the bottles broke.  They at least bagged the remaining beers, put them in a new box, and sent them back in time for me to resubmit everything in time.

Commercial Beer Reviews / Re: Dale's Pale Ale
« on: April 15, 2011, 07:50:55 PM »
Gotta love the Dale's.  Take this on our tubing/camping trip every year in Harpers Ferry since it came out.  Definitely on the sweeter side, but I'd still never turn one down.

Kegging and Bottling / Re: I'm confused
« on: April 15, 2011, 06:29:26 AM »
Most Tripels are highly carbonated, so I can't believe that too much carbonation is causing the problem.

One thing about kegging is that you get all the yeast and hop sediment in the first pours, while when bottling it stays at the bottom.  Are you sure this harshness isn't something that is just less noticeable in warm or flat beer?

Hop stopper!

Buy this, fold in half and dog ear both sides in one corner outward to fit your racking tube, and fold the edges over twice with a ruler and seal with the tap of a hammer.  No stainless thread needed to seal it up.

In a 20 gallon kettle:

Equipment and Software / Re: Aeration equipment
« on: April 14, 2011, 07:05:17 AM »
Before i gpt into olive oil aeration, i used a pump.  Nothing to huge,  or you'll get foam faster than you want to deal with.  Got for the  . 2 micron filter.  Smaller is better.  I just used the airstones from the pet store, but they tend to fall apart, also maybe not the most sanjtary. You can get SS ones,  from homebrew shops.

Olive oil aeration???

I thought that junk has been put to rest  ;)  New Belgium doesn't use it anymore, do they?

The Pub / Re: Coop Brewery opening in Seattle
« on: April 13, 2011, 02:19:23 PM »
I was just recently thinking about something like this as a way to raise capital, but it seems like a ridiculous amount of work to create something that you ultimately will lose control of.

I think I'd instead sell something like a stadium PSL, where the owner gets the guaranteed right to buy my rarest beer without standing in line or waiting :)

Equipment and Software / Re: The WilliamsWarn Personal Brewery
« on: April 13, 2011, 07:39:07 AM »
Also, did anyone look over their list of the 12 things wrong with homebrewing?  What a joke!  They assume NO homebrewer has the ability, in any way, to control/maintain the temp of their fermenters. 

Ha.  Well, I'm pretty sure this isn't aimed at the homebrewer with ability... it is clearly marketed at the "more money than sense" crowd.

Equipment and Software / Re: The WilliamsWarn Personal Brewery
« on: April 13, 2011, 06:30:34 AM »
Oh, the price is in NZ dollars.  So it's only $4500.   ::)

It depends... there's no true way to estimate. That's why I always set at serving pressure... you can still shake to speed up carbonation.

Yeast and Fermentation / Re: oxygen for a sour beer
« on: April 12, 2011, 09:28:11 PM »
I just made a beer with belgian yeast, and when I racked it I added Russian River critters from a bottle of sour into the secondary. I am wondering if I should do something to get more oxygen into the fermenter. I am thinking of just putting foil on top. Would that put too much oxygen in though? Don't brett and acetobacter really like oxygen? Would it taste too vinegary if there is acetobacter in the russian river bottles? I was also thinking of just taking the top of the fermenter off once a week or so. any help would be great.

The only style that really benefits from some prominent acetic flavor is a Flanders red, and you should get enough oxygen just by aging in a carboy or bucket and popping the top every month or so.  Pediococcus and Brett ferment in anaerobic conditions and  need no oxygen.

Equipment and Software / Re: The WilliamsWarn Personal Brewery
« on: April 12, 2011, 09:13:42 PM »
What's the point except to be another toy for the person who has everything? If you know nothing about the ingredients or process, you are not going to be making your own recipes or doing anything worthwhile.  Just buy commercial beer instead of paying 5k + on a malt extract system advertised by the Lexus voice-over commercial guy...

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