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Messages - bwana

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31
Going Pro / Re: What Am I Missing in This Artcle?
« on: April 16, 2013, 06:56:37 AM »
I agree that 7000 dollars does not sound right,but just because the owner has no brewing expierence does not mean he will fail. One employee could be an expierienced brewer. Keeping your overhead down and starting small will probably lead to his success.

32
Kegging and Bottling / Re: beer line formula???
« on: April 12, 2013, 08:22:54 AM »
When this happens to me I take the in line off the keg and pour from the keg pressure. When you need the presure turn your line to 5psi. Your keg will balance out in a few days. Venting is also good.

33
Ingredients / Re: dry hopping
« on: April 10, 2013, 07:31:56 AM »
I am a 4-7 day guy.

34
I feel your pain. In two buckets I tried 24 hour iodine soak then boiling water and more iodine. After dumping 10 gallons of ale I got rid of all plastic in my brewery and bought new. No more infections.

35
General Homebrew Discussion / Re: Time Crunch - What Would You Do?
« on: March 27, 2013, 08:00:33 AM »
I am for option two. A week of dry hopping in primary then Keg. I only use Irish moss and my beer is clear. (Enough for me anyway!)

36
All Grain Brewing / Re: Mash-in
« on: March 20, 2013, 07:39:06 AM »
I let my strike water run freely. When water gets one inch above my false bottom I scoop six cups of grain in and stir till saturated. I do this till just short of having all my water. I can then take a temperature reading and determine if I need to add cold water or let the strike water run some more.

37
All Things Food / Re: I discovered
« on: March 08, 2013, 08:32:37 AM »
Reading this thread is making me hungry!

38
All Grain Brewing / Re: Mash Tun: Temperature Uniformity
« on: March 08, 2013, 08:19:09 AM »
I stir well in the begining then every 15-20 minutes. I use a round "yellow" cooler and take my temps at the top. I loose 1-2 degrees depending how long I mash.

39
I have to keg 10 gallons of Rauchbier and clean up my brew area.

40
The Pub / Re: Pub blather
« on: February 15, 2013, 08:12:29 AM »
I would also be pissed off if I found an Eagle that had been shot! I was not going to drink today but with this news I might have to!

41
Yeast and Fermentation / Re: barleywine ferment issue or not?
« on: January 21, 2013, 07:50:28 AM »
I have had barley wines take 4 weeks to finish. I am the king of under pitching yeast!

42
Yeast and Fermentation / Re: Lagering question for Steam beer
« on: January 21, 2013, 07:44:43 AM »
I always leave mine on the yeast for 3 weeks. You can drink these fresh if you want to but in my opinion they are best after 8 weeks. I recently found 2 bottles from 10 months ago and they still tasted great!

43
Yeast and Fermentation / Re: What am I missing?
« on: January 21, 2013, 07:36:40 AM »
Your fine. There is nothing wrong with your batch moving up to 57 degrees. Your yeast has done the majority of its work. I do a diacital rest no matter what kind of lager yeast I use.

44
Ingredients / Re: Coconut Extract
« on: January 18, 2013, 09:06:08 AM »
I have made my coconut stout twice using the Malibu Rum method.  If you do the math in a 5 gallon batch it doesn't add that much more alcohol.  I like a half of a 750 bottle for a more subtle coconut flavor and aroma; but my wife likes the whole bottle.  I think she wants to know she's drinking something with coconut.  I tried extracts, but just didn't get the amount she liked in it.  It has made me realize I could use any fairly neutral flavored alcohol (i.e. vanilla vodka) to add a flavor to a beer.  I haven't experimented with any others yet but it is an option.  I think you should do whatever you want to get the flavor you are looking for.  We're homebrewers...we don't need no stinking rules.
Thank you for the information!

45
Ingredients / Re: Hops turned slightly brown. Can I dry hop with them?
« on: January 18, 2013, 08:45:34 AM »
If they smell good use them,if they don't dump them!

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