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Messages - Hokerer

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1
Equipment and Software / Re: Insulated SS Kettle Specific Heat
« on: October 15, 2018, 04:18:05 PM »
The simple way is to ignore that value.  If you fill the kettle with strike water that's about 10 degrees hotter than your strike temp (with no specific heat), you only have to wait (and maybe stir) until the temp comes down to what you need then mash in the grain.

2
Equipment and Software / Re: Mash tun
« on: October 03, 2018, 12:02:49 AM »

Are they easy to clean?


What is this "clean" word you mention? :)  Seriously, all I do is spray all the gunk out of the cooler and then shoot water backwards up the hose and out the braid.  That usually takes care of all the cleaning.

3
All Grain Brewing / Re: 1st Time with all grain brewing
« on: September 25, 2018, 10:14:56 PM »
Here's my simple yet tasty amber...

Type: American Amber Ale
Batch Size: 5.50 gal
 
Ingredients
 
Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 81.82 %
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 18.18 %
1.00 oz Chinook [11.60 %] (60 min) Hops 37.7 IBU
0.50 oz Simcoe [13.00 %] (0 min) Hops - 
0.50 oz Amarillo [7.80 %] (0 min) Hops - 
1.00 oz Cascade 4.9 [4.90 %] (0 min) Hops - 
0.50 oz Amarillo [7.80 %] (Dry Hop 3 days) Hops - 
0.50 oz Simcoe [13.00 %] (Dry Hop 3 days) Hops - 
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale 
 
Beer Profile
 
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.014 SG 
Estimated Alcohol by Vol: 5.70 %
Bitterness: 37.7 IBU
Calories: 298 cal/pint
Est Color: 10.8 SRM   

4
General Homebrew Discussion / Re: helped me quite a bit in other forums, pls
« on: September 15, 2018, 10:37:31 PM »
I have been brewing beer for 28 years now, and as such, am a know-it-all who will dispense my accumulated wisdom freely.

Lesson 1:  Ignore Denny, and use a judicious amount of Fuggles hops in your ales.

Lesson 2:  Use plenty of peat smoked malt

5
The Pub / Re: Taprooms competing with restaurants?
« on: August 26, 2018, 05:34:16 PM »
Some of our breweries are also like, why distribute at all when we make more money selling beer in town. They sell beer and it’s more of a you want it come and get it, you’ll never find it anywhere else.

This model supports localism and our economy. We keep a big portion of local money in town, and we bring in a big chuck of outside cash into our flow of business.

This is the model I like.  Makes 3-tier laws meaningless, yields better beer (distributor/distribution don't take care of beer like the brewer does), and supports local.

You like, come and get it!

6
The Pub / Re: Cutting the cord options
« on: May 24, 2018, 01:23:27 AM »
Wow, I can't imagine that kind of bandwidth.  We're lucky to get 6 Mbps down and .6 up.  That's orders of magnitude better than any alternative we have available.

You can still do it.  We've got 3 Mbps down and .5 up and a Roku and it works fine.  Netflix and Amazon Prime (and the occasional PS Vue or Sling TV free trial for away football games).

7
All Grain Brewing / Re: Canning
« on: May 20, 2018, 04:57:45 PM »
It's the BPA in the can linings




(and before anyone goes nuts, that's a joke.  Well, sorta)

8
The Pub / Re: Green Flash Virginia Beach For Sale
« on: March 26, 2018, 11:48:17 PM »

9
All Grain Brewing / Re: stir grain bed when sparge?
« on: March 23, 2018, 11:00:57 PM »
I'm in the batch sparge (drain, add sparge water, stir, and drain again) camp. I get higher efficiency that way

10
Equipment and Software / Re: Aluminum Kettle
« on: March 13, 2018, 11:10:21 PM »
Aluminum works.  Just be aware that it's going to oxidize and kinda look like hell but don't try to scrub out that oxidation, it actually ends up protecting things.  Also be gentle with it as aluminum is easy to dent.

11
All Things Food / Re: Brussels Sprouts & Bacon
« on: February 17, 2017, 12:11:21 AM »
The beauty in this one was the only real prep was splitting the sprouts in half. The rest was completed on a sheet pan in the oven. Since we had covered the pan with foil it was as simple as throwing away the foil.

Yep, that's the best part - simplicity.  No need to dirty another pan pre-frying the bacon.

12
General Homebrew Discussion / Re: New guy
« on: August 11, 2014, 12:13:08 AM »
Well, except for Sept 2, 2017, welcome to the forum!

13
General Homebrew Discussion / Re: Fermenter
« on: August 10, 2014, 03:11:54 PM »
plus the twist...how to keep the fermenter at the right temp while its doing its job? I have settled on a five gallon bucket inside a wine fridge set at temp 65-72 i think. just want to bounce this off people to see how my thought process is working. thanks in advance

Be aware that, while the air in your wine fridge (which is what the fridge thermostat will be measuring) will be your desired temperature range, the fermenting wort itself can be 5-10 degrees warmer than that.  Best thing is to measure/control the actual wort temperature.  Failing that, setting the fridge to a lower temp is another option.

14
Equipment and Software / Re: Lowes vs Home Depot MLT
« on: August 08, 2014, 03:37:31 PM »
Another option is to forego the ball valve altogether.  I just have the tubing come directly out of the cooler and I tuck the end of the tubing up into the handle on the cooler.  When I want to drain, all I have to do is to lower the tubing into the kettle.  To stop, lift the hose up again.  Easy peasy.

15
The Pub / Re: F Cancer
« on: August 08, 2014, 02:04:49 AM »
Sorry for your loss.  A month or two ago my Sister-in-Law was told she has about six months so yeah, cancer sucks big time.

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