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Messages - Hokerer

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2461
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.

2462
All Things Food / Re: Work Potlucks
« on: February 11, 2010, 02:11:52 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.

2463
All Grain Brewing / Re: Chris Colby on malt conditioning
« on: February 11, 2010, 01:48:44 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."

2464
All Grain Brewing / Re: Chris Colby on malt conditioning
« on: February 11, 2010, 01:25:40 PM »
Kai,

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...

http://braukaiser.com/wiki/index.php?title=Fast_Ferment_Test

and the starch/iodine test...

http://braukaiser.com/wiki/index.php?title=Starch_Test

2465
All Things Food / Re: Work Potlucks
« on: February 11, 2010, 11:38:13 AM »
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.

2466
Ingredients / Re: Domestic Hop Help (Hallertauer Cultivars)
« on: February 11, 2010, 11:27:23 AM »
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".

2467
Yeast and Fermentation / Re: A "modified" starter
« on: February 11, 2010, 07:08:42 AM »
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)

2468
The Pub / Re: Getting ready for another Nor'easter...
« on: February 10, 2010, 10:55:27 AM »
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.

2469
Beer Recipes / Re: Rye IPA. I need some feedback!
« on: February 10, 2010, 09:06:55 AM »
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.

2470
Beer Recipes / Re: Rye IPA. I need some feedback!
« on: February 10, 2010, 08:24:46 AM »
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...

http://wiki.homebrewersassociation.org/DCRyeIPA

2471
The Pub / Re: Getting ready for another Nor'easter...
« on: February 09, 2010, 08:31:44 PM »
I swear, if they would have had a snowblower there I would have just slapped down the Amex and bought it even though I have no place to put it and probably wouldn't use it again for another five years.

If you'd have bought one, the snow would have turned tail and run and we'd end up with nothing.

2472
General Homebrew Discussion / Re: Homebrew Shops Plus and Minus
« on: February 09, 2010, 08:50:18 AM »
Are you talking about myLHBS?  I just recently noticed that it existed and haven't had a chance to get down there yet.

Yep, that's the one.  Nice enough place, just not exactly easy for me to get to.

2473
The Pub / Re: Getting ready for another Nor'easter...
« on: February 09, 2010, 08:30:48 AM »
Works the same way for me (although telecommuting is possible).  Would suspect much of the private sector is that way.

that blows. 

How timely, they just sent around a reminder on the inclement weather policy...

"It is the policy at the site to remain open at all times, provided services such as heating, lighting, water, parking, etc., are available, and local jurisdictions have not officially closed the roads."

2474
The Pub / Re: 100 Yr Old Scotch Whiskey recovered
« on: February 09, 2010, 08:13:14 AM »
It would be interesting from a historical perspective, but I was always under the impression that once a spirit was bottled its character changed very little after a short maturity phase.  So it may only be 100 year old, 6-year whisky.

From what I've read, they don't expect the taste to be all that.  The biggest benefit that they talk about is that, since the original recipe is long lost, they may be able to analyze this stuff to re-create it.

2475
The Pub / Re: Getting ready for another Nor'easter...
« on: February 09, 2010, 08:11:29 AM »
Calling for 12 - 20 at my house.  Looks like I'll be taking some vacation again. >:(

wait, you have to take vacation if its snowing to the poitn you can't get to work?

Works the same way for me (although telecommuting is possible).  Would suspect much of the private sector is that way.

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