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Messages - Hokerer

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2506
Ingredients / Re: Fivestar's 5.2 mash buffer
« on: January 29, 2010, 12:00:15 PM »
Is there an echo in here? ;D

Oops, yeah.  Got caught in the page 1 page 2 thing.  Thought post I was answering was the last one but it turns out it was just the last one on page 1.

2507
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

2508
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

2509
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.

2510
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.

2511
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.

2512
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

2513
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

2514
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.

2515
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 :)

2516
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.

2517
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.

2518
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 :)

2519
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.

2520
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.

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