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Messages - hokerer

Pages: 1 ... 166 167 [168] 169 170 ... 176
2506
Ingredients / Re: Fivestar's 5.2 mash buffer
« on: January 29, 2010, 09:43:19 AM »
I didn't see anything else notable in the report... a small amount of bicarbonate, is there something not listed?  Or is table salt not the same as sodium phosphate?

table salt is sodium chloride not sodium phosphate

2507
Yeast and Fermentation / Re: Wyeast 1450
« on: January 29, 2010, 09:41:26 AM »
  How is it for PA's?

Maybe an APA to start.

goes well with a simcoe/amarillo pale ale, I can attest!

 ;)

also a cascade pale ale as I can attest

2508
I wonder if some of these smaller breweries could work in conjunction with each other to help spread the goodness around?
Protection of their base market is part of the deal too I would imagine.

There's also something to be said (from both a "freshness" and a "green" point of view) to buying/drinking local.

2509
Equipment and Software / Re: Propane Burners
« on: January 28, 2010, 09:25:42 AM »
There is a review on this burner that states that kettles made out of kegs do not sit properly on it.  Has anyone had this difficulty?

Sorry, can't help you there.  I use a Megapot so I have no idea about a keggle.

2510
General Homebrew Discussion / Re: First Hopsdirect Purchase.
« on: January 28, 2010, 09:22:38 AM »
mmmmmmm hops.  I should make another order as well, there's a few varieties I'd like to have added to my inventory.  Magnum, Hallertau, and perhaps Amarillo or Northern Brewer.

Anybody know the story on their domestic Magnum pellets?  Looks like all they list is leaf.

2511
Yeast and Fermentation / Re: Yeast Flavor (bananas and cloves)
« on: January 27, 2010, 07:54:20 PM »
EDIT
Yeah what he said

No worries  :D  great minds and all that

2512
Yeast and Fermentation / Re: Yeast Flavor (bananas and cloves)
« on: January 27, 2010, 07:47:26 PM »
banana and clove flavor.

For those flavors, look at the German Hefeweizen yeasts.  Something like Wyeast 3068 Weihenstephan Weizen...

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=135

2513
Equipment and Software / Re: Propane Burners
« on: January 27, 2010, 07:18:36 PM »
Camp Chef High Intensity burner for $54

That one says 75K Btu.  You'd probably be a lot better of with the SP-10...
http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/ref=sr_1_1?ie=UTF8&s=garden&qid=1264644924&sr=1-1
...that'll give you 185K Btu and it's only $39.96 with free shipping.

2514
General Homebrew Discussion / Re: Brewing less than 5 gallon batches
« on: January 27, 2010, 08:15:05 AM »
Thanks for all of the responses.  The main reason I'd like to make smaller batches is to vary ingredients without taking as much time to consume the results between batches.

Perfect reason


I don't know.  I'm kinda partial to the "consume more faster" solution :)

2515
General Homebrew Discussion / Re: What's brewing this weekend 1/29
« on: January 26, 2010, 08:17:37 PM »
Thinking I'm going to try my first Alt.  Kicking of the WY1007 starter now.

2516
Equipment and Software / Re: Circular vs Rectangular Mash Tun
« on: January 26, 2010, 11:59:14 AM »
I do have the option of picking up the 78qt Coleman extreme-question is this:  Is this too large a size if I wanted to so a 5 gallon batch?

All of my 5-gallon batches have had plenty of extra room in my 36-quart Coleman Xtreme.

2517
Equipment and Software / Re: Circular vs Rectangular Mash Tun
« on: January 26, 2010, 08:29:20 AM »
The important thing is that it's blue :)

2518
Extract/Partial Mash Brewing / Re: Aluminum or Stainless Steel?
« on: January 25, 2010, 08:42:18 AM »
Also, regardless of whether they're aluminum or stainless, the pots that come with those fryer setups tend to be pretty thin.  You need to be pretty careful handling them as they're easy to dent.

2519
Extract/Partial Mash Brewing / Re: Aluminum or Stainless Steel?
« on: January 25, 2010, 08:03:11 AM »
Aluminum vs Stainless is one of those hot topics right up there with Glass vs Plastic, Secondary or Not, etc.  Be prepared.

When you boil it all down, though, it seems that Aluminum is fine, you just need to be aware of a couple of things.  Before you brew in aluminum, you want to "passivate" it.  Just fill it completely with water and boil for 15 minutes or so.  This builds an oxide layer that'll keep the acidic wort from reacting with bare aluminum.  Once you've got that layer, you're good to go.  Also, be careful when cleaning that you don't scrub off that layer or you'll have to passivate again.

Finally, most of the fryer setups have a 7 or 7-1/2 gallon pot which you may think has "plenty of room leftover" but is not really the case.  That's about the minimum size pot for a 5-gallon batch full boil.  When you take into account the extra you need so that you end up with 5-gallons, hot break, etc., you'll need to keep a pretty close eye on a pot that size.

2520
Yeast and Fermentation / Re: Yeast Culturing
« on: January 24, 2010, 04:14:37 PM »
if I can find some damn agar within 50 miles of me.   >:( :D

Check out your nearest Asian Foods type of grocery store.  A package (25g) should only set you back a buck or two.


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