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Topics - micsager

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1
Homebrewer Bios / Our first commercial beer
« on: March 20, 2015, 08:48:20 AM »
Still trying to figure out how to post a picture.  If this works, it's a picture of me and SWMBO next to the tap of our first commercial sale a few years back. 


3
Homebrew Clubs / Oh what a relief it is......
« on: February 11, 2015, 12:02:33 PM »
A pal and I started a club in our community back in 2008.  The next closest club was over 60 miles away.  He puttered out after about a year, and at some meeting meetings we had but 3-4 folks.  We considered shutting it down.  But stuck with it.  Then in 2011, a LHBS opened in town, and agreed to host meetings.  Our club now has about 300+ folks on the email list, and about 35 paid members.  Usual attendance is about 20 folks.  We are starting to outgrow the LHBS. 

Anyway, I have been part of the leadership from the beginning.  I don't think most folks really understand the work involved in running a club.  In 2014, I stepped down from any leadership role, but SWMBO was elected president, so that, of course, included my participation.  It's now 2015, and we have completely new leadership.  I haven't missed a meeting yet. 

But oh what a relief it is to know I don't HAVE to go to the meeting this Sunday.

(although it is a bit like you child going off to college, LOL)

4
Equipment and Software / The ethics of keggles
« on: February 04, 2015, 10:07:17 AM »
8-10 years ago, before I knew what I know now about kegs and such, I purchased a used home brewery system that included 3 keggles.  I used it for many years, and as I learned these were probably stolen kegs (I really have no clue) I began feeling bad about using them.  But of course, not bad enough to stop. 

3 years ago I did stop using them, but only because we got some bigger boilermakers from Blichmann.  Those three keggles have been in storage ever since.  The thing is, now what do I do with them?  I have no clue if they were purchased legitimately, but I rather doubt it.  The system was 5 years old when I bought it.  So it's been close to 20 years.  I'd like to sell them, but somehow that doesn't seem right to me.  but then, I don't want to store them for all eternity either. 

Any thoughts?

5
Going Pro / footwear
« on: January 13, 2015, 09:14:17 AM »
About a year ago there was a thread on good footwear for brewing.  I rather dismissed it at the time, but now realize how nice good footwear could be.  After 6-7 hours in the brewery and on the cement floor, by knees are killing me.  And the next morning is even worse.  I tried to find that thread, but came up empty.  I hate to start a new thread on this, but any help you veterans could give would be great. 

6
Equipment and Software / When the therminator is not enough
« on: August 19, 2014, 08:34:02 AM »
I've been using the Blichmann plate chiller for several years, but now considering a larger unit.  The next step up seems to the Plate-Pro from Sabco, but it's about $800. 

Are there any plate chillers out there bigger than Blichmann, that don't cost so much?

7
Going Pro / new keg product
« on: July 01, 2014, 01:18:19 PM »
http://www.evcontainer.com/

We're gonna order a few of these.  I don't know how well they will work, but no cleaning is worth $4 a keg to me. 

8
Classifieds / NHC glass
« on: June 18, 2014, 08:26:40 AM »
Hey folks, my NHC glass got broken in my luggage, and I'd really like to replace it.  Anyone out there got one they don't really want?

PM me for deals, I'm sure we can work something out. 

9
Wood/Casks / whiskey barrel drying out
« on: May 22, 2014, 02:47:37 PM »
Well, looks like we won't be able to fill the barrels we are getting for 2 1/2 weeks after they have been dumped.  (Or "harvested" as the distiller says)

Anyway, we trying to think of a way to keep them from drying out.  The biggest problem is they will be unattended for the time frame as well.  (I've got this thing called NHC to go to)

Any advice?

10
Events / Was the Philly BNA really that bad?
« on: May 09, 2014, 03:24:23 PM »
We've been on a cycle to go to NHC one year, and GABF the next, and so on.....

So we were not in Philly last year.  But certainly bought tickets to the BNA party in GR.  There just doesn't seem to be as much "buzz" about the BNA in GR as there was in Seattle or San Diego.  And on the BN forums, folks are not too complimentary about the Philly BNA.  This year it "seems" to be much better, more room and such.  And with no Pro-Brewers night, and the move the BNA to Thursday, it all seems good to me. 

But, I've only been a part of this community for 5-6 years, a relative newbie.

Am I missing something? 

11
Yeast and Fermentation / Effects on attenuation
« on: April 30, 2014, 08:26:53 AM »
We brewed our Jalapeno IPA again this year.  Must have got some hot peppers, Because it's much spicier than in years past. 

Anyway, we put in 2 pounds of fresh, sliced, frozen peppers in the boil with about 10 minutes to go. 

My OG was 1.064, FG was 1.010.  So it's about 7.2% ABV

But I got to thinking about the peppers.  Would they have any effect on those numbers?  20 gallon batch.   

12
Equipment and Software / BrewJacket
« on: April 28, 2014, 09:35:16 AM »
http://www.brewjacket.com/

This seems to a very cool little device for 5 gallon batches.  I wish they made one for my 1bbl system. 

They are doing a demo at NHC. 

13
Homebrew Clubs / Minneapolis Area Home Brew Clubs
« on: April 24, 2014, 10:38:12 AM »
My wife and I will be in Minneapolis for about a week before NHC, and wondering if any of you from an area home brew club are having a meeting June 5-10th.  We'd love to stop by and say hello, and bring along some of our efforts........


14
All Grain Brewing / First time doing a true lager
« on: April 17, 2014, 08:07:30 AM »
OK, we finally bit the bullet and figured we'd give this a try.  Brewing a Classic Pilsner.  OG was 1.57 and my target FG was 1.014. 

After three weeks in primary at 53 degrees, we were down to 1.028, so I figured time to the diacytel rest, raised the temperature to 62, two days later down to 1.018.  Last night we transferred to corny for the lagering part of this process.   It's now at 36 degrees, in a corny.  I purged the corny as I was filling, and left a little head pressure on.  No line is currently hooked up.

Over the next month, will I see any continued fermentation and hit that 1.014 number, or am I stuck with a slightly sweet lager?


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