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 - stlaleman

Pages: 1 [2] 3 4 ... 12
Equipment and Software / How much pressure?
« on: June 13, 2013, 03:14:15 PM »
I am taking the Brewhemoth to NHC (as a vendor), how high of a pressure would it take to impress folks? 30 psi, 50 psi? What do you think?

Beer Recipes / Re: What type of Scottish ale would this be?
« on: May 18, 2013, 02:31:04 PM »
Depends on your efficiency......I think S-05 would be a better choice on yeast, however.

General Homebrew Discussion / Re: A few ideas for better beer.
« on: April 13, 2013, 01:39:19 PM »
I just don't see a glass carboy holding heat

You might be surprised.  Put a fermometer strip on the carboy to check it and you'll know for sure.
I fail to see how a fermometer strip on the outside will tell you an accurate temperature. Go to a single pane window in your house put one on the inside, by this logic will tell you the outside temp accurately, as would putting one outside on the window would tell you how warm it is inside. Logic fails on this totally. If I'm wrong, please explain the fault of my logic.

I'm saying your temp was too high, ambient over 70, your actual fermenting temp during high krausen was mid 70's to 80.

Homebrew Competitions / Win a Brewhemoth
« on: March 09, 2013, 12:35:34 PM »
The St Louis Microfest competition ( has a Brewhemoth conical fermenter as the BOS prize. Feel like judging? One lucky judge will walk away with a Penrose Kettle!

Beer Travel / Re: top ten brewing cities
« on: January 30, 2013, 02:09:52 PM »
Can't believe St Louis did not make the list.....

Equipment and Software / The Brewhemoth is headed to Philly
« on: January 29, 2013, 03:00:52 PM »
Its official, the Brewhemoth is headed to Philly. Please stop by our booth, see our product, hopefully chilling and pressure demos will be going on. Hope to see you there!

All Things Food / Re: Kitchen Knives
« on: December 22, 2012, 11:22:09 AM »

this is a link to two of my 3 favorite knives.  i have the salami knife which i use for nearly everything, and the bread knife which i actually use to slice my tomatoes.

my third favorite knife is a cutco cheese knife. 

i vary rarely need anything else.  prior to marriage i used my fishing knife for almost everything

Rapalaillet knife is all I use!

General Homebrew Discussion / Re: What are you tappin'?
« on: December 13, 2012, 03:23:39 AM »
Have an American Lager, blackberry cider, perry, dry stout, and an ESB on tap right now.

Ingredients / Re: Spruce Tips
« on: December 11, 2012, 03:32:58 PM »
Volume measurements are more consistent than weight measurements for spruce tips because the moisture content of the tips can vary widely.  Use a quart or so (you can use less if you want) in the boil for 60 minutes - sitka spruce tips will give you a delicious citrusy flavor, douglas fir tips are similar.  Not sure about other trees.

Tom, are speaking form experience with a 60 minute addition? If so, which brewery's product would you compare it to? Have you or anyone you know, experimented with other addition techniques? I.E. First Wort Sprucing, late, whirlpool & Dry Sprucing. I plan on doing my first Spruce ale next summer when the tips are fresh in NE Wisconsin. Until sound advice convinces me otherwise; I plan on doing spruce the same way I do all my hoppy ales; FWH and then torpedo.
I normally add a quart to the mash and another quart at 60 minutes. Get great flavor that way!

Ingredients / Re: Spruce Tips
« on: December 11, 2012, 03:26:30 AM »
Black spruce give a wintergreen/sassafrass like flavor. Very nice!

Events / NHC 2013 questions
« on: December 08, 2012, 08:12:26 AM »
Have never been to one of these, a few questions, are there vendor booths? If there are, who does one talk to to get one? The Brewhemoth would like to attend.

Other Fermentables / Re: A little help with a batch of cider.
« on: December 01, 2012, 07:37:15 AM »
I fail to see why so many people add concentrate to their cider. Upping the apple flavor transforms cider to alcol pop. Read the introduction to ciders in the guidelines, cider should taste no more like apples than wine taste like grapes. This is why Boones Farm Apple Wine is a classic representation. If you like the big apple flavor, make it that way, just don't call it cider. I admit I'm a purist BUT I'm seeing comments on my scoresheets about not having enough "apple flavor".
OK, off my soapbox.

I will be making an English Barleywine on Saturday, using the Yorkshire yeast from my recent Special Bitter.
Made an Old Ale this past weekend with this yeast. Haven't measured gravity yet, but it seemed to do well.

All Things Food / Re: The Perfect Winter Meal
« on: November 20, 2012, 03:45:49 AM »
A lamb stew, with dry stout in it, dumplings of course served with a pint of ESB

Pages: 1 [2] 3 4 ... 12