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Messages - Hokerer

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The Pub / Re: Happy B-Day Denny!!!!!!!
« on: February 15, 2010, 02:00:45 AM »
Yeah, Happy Birthday!  You've still got me by a few years

Equipment and Software / Re: Vacuum Sealers
« on: February 14, 2010, 07:19:07 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.

Yeast and Fermentation / Re: Kraeusen removal, what difference does it make
« on: February 14, 2010, 03:21:28 PM »
Edit: been fixed

Yeast and Fermentation / Re: Kraeusen removal, what difference does it make
« on: February 14, 2010, 02:48:59 PM »
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.

All Things Food / Re: SPAM!
« on: February 13, 2010, 05:14:37 PM »
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).

Equipment and Software / Re: Brew kettle thoughts
« on: February 12, 2010, 11:06:17 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.

All Things Food / Re: Work Potlucks
« on: February 11, 2010, 09:11:52 PM »
Yeah, that would suck.  We have a few people that always say they didn't have time and bring in a veggie tray or shrimp cocktail from the local grocery store, but for the most part it works out pretty good.

Having a big bowl of White Chili that is ridiculously good right now.  Some homemade cheesecake is next up on the menu!

Shrimp rings or veggie trays would even be good. I got guys who think it is OK to grab a couple bags of chips as their contribution.

We had one guy bring a 20-piece McNuggets.  At least he had the Mulan dipping sauce.

All Grain Brewing / Re: Chris Colby on malt conditioning
« on: February 11, 2010, 08:48:44 PM »
drywall works too.

I can see it now...

Wife: "Honey, what the heck are you doing slinging iodine all over my walls?!?!?!"

Brewer: "Kai told me to."

All Grain Brewing / Re: Chris Colby on malt conditioning
« on: February 11, 2010, 08:25:40 PM »

Maybe this isn't the proper place to ask, but could you post a procedure for the FFT and iodine tests. Maybe you could start a new subject.  :-\

Kai's got them on his wiki site.  Fast Ferment Test...

and the starch/iodine test...

All Things Food / Re: Work Potlucks
« on: February 11, 2010, 06:38:13 PM »
Wish our potlucks worked half as well as it sounds like yours do.  Ours made the fatal mistake a few years back of offering a "buyout" option for people too lazy to make something to bring - they could toss in some $$ to make up for it.  Ended up so many folks doing that and not enough folks bringing homemade goodies, that they ended up buying buckets of the Colonel's finest.  Don't let that happen to yours.

Ingredients / Re: Domestic Hop Help (Hallertauer Cultivars)
« on: February 11, 2010, 06:27:23 PM »
For beers calling for a "noble" hop like your Kolsch, I've always used Mt. Hood as the domestic equivalent.  According to Hopunion, it's an "Aroma variety with marked similarities to the German Hallertauer and Hersbrucker varieties.  Most popular hop in the triploid Hallertau breeding program, partly due to the fact it was the first one released".

Yeast and Fermentation / Re: A "modified" starter
« on: February 11, 2010, 02:08:42 PM »
I made a newbie mistake last week when I bought supplies for this weeks 10 gallon batch of pilsner and I dont have quite enough DME for the starter.  Mr. Malty recommends a 5.7 liter starter and I only have enough DME for 5 quarts (4.7 liters) at 1.040.

That's the top end of the range.  Starter wort should be between 1.030 and 1.040 so maybe you could just use a little more water and get the volume you want of 1.030 wort (disclaimer: haven't done (too lazy) the calculations)

The Pub / Re: Getting ready for another Nor'easter...
« on: February 10, 2010, 05:55:27 PM »
Hope everyone around here has sixteen inch centers on their roof rafters. Snow loads are getting high, this stuff is heavy!

No worries here, the wind seems to be clearing it off the roof pretty well.

Beer Recipes / Re: Rye IPA. I need some feedback!
« on: February 10, 2010, 04:06:55 PM »
hanks! For some reason I couldn't find it....

Yeah, since it's got a noticeable amount of rye in it, it's filed correctly in Category 23 - Specialty Beer and not under IPA.

Beer Recipes / Re: Rye IPA. I need some feedback!
« on: February 10, 2010, 03:24:46 PM »
Never had the Founder's rye, nor do I know anything about it, but the grain in your recipe is so close to my Rye IPA recipe that it should make a really good beer, at least.
Hey Denny,

Do you have your Rye IPA recipe posted anywhere on this forum?

It's in the recipe section...

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