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Messages - hokerer

Pages: 1 ... 162 163 [164] 165 166 ... 176
2446
Beer Recipes / Re: Stout Recipe
« on: February 18, 2010, 11:51:59 AM »
Oh, and in my oatmeal stout, I find that 8oz of roast barley is just a little bit much for my taste.  I use 6oz and bump my chocolate up to 10oz.

2447
Beer Recipes / Re: Stout Recipe
« on: February 18, 2010, 11:48:33 AM »
For your flaked oats you can just head to the grocery store.  Quaker five minutes oats are the same thing.

2448
General Homebrew Discussion / Re: Modern German Brewing Practices
« on: February 18, 2010, 09:14:54 AM »
How good is your German? Mine's not so good.

How good does it have to be, beer/bier is pronounced that same in both languages :)

Das wurst in meinen hosen ist gross.

TMI

2449
General Homebrew Discussion / Re: Modern German Brewing Practices
« on: February 18, 2010, 08:10:41 AM »
How good is your German? Mine's not so good.

How good does it have to be, beer/bier is pronounced that same in both languages :)

2450
Ingredients / Re: Caravienne
« on: February 17, 2010, 08:26:01 AM »
It's the default (or at least it used to be) specialty grain in Northern Brewer's American Amber Ale kit.  Since that was the first brew I ever did, I've used it (and once or twice since then in Ambers).  Was never terribly impressed with it, though.

2451
All Things Food / Re: Fish Batter Etc?
« on: February 16, 2010, 02:10:52 PM »
I've always wanted to try Zatarain's Fish-Fri. Anyone ever try this one?



Haven't used the Fish-Fri specifically but regularly use other Zatarain stuff and, based on their track record, the Fish-Fri would probably be pretty good.

2452
Pimp My System / Re: My all electric brewing system
« on: February 16, 2010, 01:44:37 PM »
I tried to link from my picasa album. Hope this sticks.

Looks like that did the trick - pics show up now

2453
Pimp My System / Re: My all electric brewing system
« on: February 16, 2010, 12:48:33 PM »
Looks like Homebrewtalk doesn't allow hot-linking so nobody can see your pics.  You need to host them somewhere else for us to see them.

2454
All Grain Brewing / Re: Making a mash tun
« on: February 16, 2010, 11:29:29 AM »
And if you can't get a complete seal with compression aquarium sealant might do the trick.

2455
The Pub / Re: Happy B-Day Denny!!!!!!!
« on: February 14, 2010, 07:00:45 PM »
Yeah, Happy Birthday!  You've still got me by a few years

2456
Equipment and Software / Re: Vacuum Sealers
« on: February 14, 2010, 12:19:07 PM »
I have that cheap-o Ziplock suck-n-seal dealio'. Works great for me.

I used to use the Reynolds Handi-Vac cheap-o suck-n-seal thing.  I found it to be very hit or miss with the bags maintaining their seal.  I'd pull the hops container out of the freezer and some bags would still be sucked down and other would be loose.

On the recommendation of someone (forget who) on one of the other boards, I switched to using Mason jars and the thing called a Pump-n-seal.  There's a little tab thingy you put on the Mason jar lid and then you put the pump over and pump it a few times.  Seems to hold a good reliable vacuum in the jars for a long time.

2457
Yeast and Fermentation / Re: Kraeusen removal, what difference does it make
« on: February 14, 2010, 08:21:28 AM »
Edit: been fixed

2458
Yeast and Fermentation / Re: Kraeusen removal, what difference does it make
« on: February 14, 2010, 07:48:59 AM »
In your "convinced that the Kraeusen needs to be skimmed or blown of", I assume the "blown off" part refers to us carboy types.  How much headspace do you think it best to start with to get the correct amount of krausen blown off without blowing off too much other stuff (if that's possible)?  Since I usually do 5.5 gallons into the primary and I just got a six gallon Better Bottle, I think I'm probably good to go.

2459
All Things Food / Re: SPAM!
« on: February 13, 2010, 10:14:37 AM »
In the Tubercle household SPAM is considered a staple food.

Not in my household.  In eighth grade, family took a six week cross country camping trip - SPAM way too often.  Haven't touched the stuff to this day (and eighth grade for me was 1973).

2460
Equipment and Software / Re: Brew kettle thoughts
« on: February 12, 2010, 04:06:17 PM »
  - Is 10 gal sufficient or should I go straight to 15 gal? (I don't see 10 gal batches in the immediate future)
  - Is a thin 20 gauge stainless pot such as a Bayou Classic good enough, or should I get the thicker, heavier gauge?
  - The Blichman Brew Masters and Polarwares are nice, but expensive, do I really need the ball valves and thermometers, do they just make things easier, or are they simply nice luxuries?

10 gallon is the perfect size for 5 gallon batches

The thin ones are Ok but be aware of two things.  Being thin, you've got to be a little more careful with them as it's easy to dent.  Also, stainless isn't the best conductor of heat so the better (more $$) pots have a "sandwich" bottom - stainless-aluminum-stainless.  This makes the heat distribution more even across the bottom of the pot.  The thin ones don't have that.

I've done fine with my 10 gallon Megapot without a valve or thermometer.  Like someone else said, a seperate thermometer works fine (and can be used for other things, too).  I don't need a valve as I dip the wort out using a measuring cup so I kill two birds with one stone - I get the wort out and into the fermenter and I get an accurate measurement on post-boil volume.

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