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Messages - micsager

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1051
All Grain Brewing / Re: Black IPA?
« on: July 02, 2010, 08:11:20 PM »
I jumped on the bandwagon, and brewed one of the recipes from the current BYO.  The W10 is a decent beer, and I had a black IPA from Iron Horse in Washington and it was great.  Nice, oaky front end, with that great IPA bitterness.  

Does it deserve it's on style?  Who knows.

But, more and more breweries are marketing a Black IPA, or Cascadian Dark Ale.  I think 21A even has one out now.  And their Brew Free or Die is one of the best IPA's to be had.  

For mine, I still have about two weeks before I know how good it is.

1052
General Homebrew Discussion / Re: 2011 NHC location?
« on: June 28, 2010, 09:47:32 AM »
Come on, I won't tell anyone...   LOL.   

thanks for the dates.

1053
General Homebrew Discussion / Re: Cascadia Dark Ale (Black IPA)
« on: June 28, 2010, 09:34:47 AM »
Good deal.  The W10 called for Carafa Special II for the "black."  Do you use that, or something else?  And what do you think of me adding the oak chips?

1054
General Homebrew Discussion / Re: 2011 NHC location?
« on: June 28, 2010, 09:30:14 AM »
Do we know hotel and exact dates? 

1055
General Homebrew Discussion / Cascadia Dark Ale (Black IPA)
« on: June 28, 2010, 09:29:11 AM »
Both Zymergy and BYO have articles on this "new" style of beer.  One actually opined that The Sam Adams Longshot was Cat 23 this year becasue they want a black IPA to compete with Widmer W10.

Well, as I live in "cascadia" I jumped on the bandwagaon yeesterday and brewed the W10 recipe from BYO.  Although I did add some oak chips to the fermenter that was not part of the recipe. 

Anyone else trying these recipes? 

1056
General Homebrew Discussion / Re: Homebrewing and children bad??
« on: June 11, 2010, 12:43:47 PM »
Glad to hear about the positive outcome.  Good luck brother!

1057
Equipment and Software / Blichman top tier
« on: June 09, 2010, 08:27:19 AM »
I'm thinking of purchasing Blichman's top tier system, as my self-made flat system is on it's last legs, and for less than $1,000 this would be turn key to make things right in the world. 

Anyone have any comments good or bad about this system?  I would get three burners and pump form HLT to mash, but then gravity to boil pot.  I also use a RIMS process and would like to continue that. 

1058
General Homebrew Discussion / Re: Homebrewing and children bad??
« on: May 24, 2010, 01:37:46 PM »
Agree with above.  Be honest--it's a hobby, and it is legal; and you enjoy it in moderation.

Nonetheless, from the standpoint of social services, they are primarily concerned for the welfare of the child.  That's their job.

I remember a sad case I witnessed during my medical training of a rural mom cooking dinner on a wok (using oil) and as she was transferring the wok from the burner to the sink, it slipped and spilled hot oil on her son and daughter playing on the floor  near her feet.  Her daughter bore the brunt of the hot oil--face, neck, arms, back, chest, and thighs were scalded with 2nd and 3rd degree burns... 

You and your roommates are the adults here.  So do the right thing from a safety standpoint.  Unless the granddaughter is in the teens, I wouldn't recommend young restless toddlers, and elementary school children being involved or nearby, especially around burners, boiling water, glass carboys, and chemicals.  So, for the purposes of inspection and actual homebrewing practice, no kids should be involved in homebrewing unless they're teens practically ready to shoot guns and drive cars.  And certainly obey the laws of your state with regards to the drinking age.

Does brewing a barrel a month equate to "moderation?"

1059
General Homebrew Discussion / Re: Maryland Homebrewers!!!!!!!!
« on: May 23, 2010, 07:08:44 PM »
Thanks

1060
Label says cascade hops kaffer (sp) lime leaves

1061
Classifieds / Re: Brew pots
« on: May 20, 2010, 07:35:59 AM »
That should work.  I'll send you an email with the 411.

1062
I would let it hang in the air in the refrigerator with the wire simply running through the door of the refrigerator.

I look at things a bit different.  I duct tape the probe as tight as possible with some insulation to one of my buckets/carboys.  It's the temp of the beer that's critical, not the temp of the air surrounding it.

But at the end of the day, it's all beer.  And how can that be a bad thing?

1063
Well for the first time, my chest freezer is full.  So I may rack the Hard Lemonade to secondary.  But the IPA and Amber are only 4 and 5 days old right now.  So, no brewing for me. 

(but, I love watching the bubblers)

1064
General Homebrew Discussion / Maryland Homebrewers!!!!!!!!
« on: May 19, 2010, 07:27:03 PM »
Hey guys, I live in Sequim, Wa.  About as northwest as northwest can get in this great country of ours. (except Alaska)  Anyway, planning to visit a friend in Gaithersburg, Md, sometime this summer.  Would love to combine with meeting some home brewers for the East Coast.  Any events going on in Montgomery County?  Or within an hour or so of Gaithersburg/Rockville?

I am excited, because Dogfish Head now has a place there.

1065
Kegging and Bottling / Re: Serving suggestions for Keg
« on: May 19, 2010, 03:31:57 PM »
When carbonating my beer, I keep the temp at 38 degrees and adjust the PSI level to 10.  I will give it at least a week or so, before serving.  When it comes time to serve, it seems like if I don't bleed the keg for each beer I pour, then the beer I pour is almost all head.  Even after I bleed the keg, pour (No problem if I pour immediately after I bleed), wait 10 minutes and pour another beer, I get the same result.  This just doesn't seem right to me...After speaking with the owener of keg connections, I know that my lines are not too long and I have a fan blowing cold air up into the tower to keep the lines at the top cold.  Should I be lowering the PSI when I serve it?

Thanks for any help you can offer. 




10 psi to push seems high to me for C02.  I push with beer gas.  And set that at 10psi.

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