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Messages - micsager

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46
General Homebrew Discussion / Re: Psst. Denny sent me
« on: December 16, 2014, 04:30:45 PM »
Who's Denny?

 ;D

(I think he is the grandfather of batch sparging) 

47
Going Pro / Re: Yellowhammer Article
« on: December 15, 2014, 02:40:25 PM »
Hey Keith, looks like your making the news again!  Congrats.

http://www.al.com/entertainment/index.ssf/2014/12/post_290.html


48
Equipment and Software / Re: Tri-Clamps
« on: December 05, 2014, 03:34:02 PM »
Now that I have my new Bru-Gear 15 gallon kettle with tri-clamp fittings for valve and thermometer, i have some questions:
1) When closing the clamps, besides tight enough, how tight should they be tightened? Is finger tight good enough, or tighter
2) How long should I expect the gaskets to last, and where to source replacements
3) I am assuming a big advantage is being able to take apart to fully clean, so I should take apart after each use for cleaning?
4) Looking for suggestions for pick up tube for the valve
5) Any other thoughts on these fittings you can share

1 - Finger tight works great for me.
2 - I have mine for over two years with out a problem. others gave you good sources.
3 - Yes
4 - I have boilermaker pots, so they came with such. 
5 - keg lube on the inside, where the steel ball meets the silicone is a great help in assembly. 


49
Ingredients / Re: hop sale at nikobrew
« on: December 05, 2014, 02:53:45 PM »
yakimavalleyhops.com is the best hops site I've used. Selection and quality are killer, BUT I haven't tried Hop Heaven. I'd love to try some of their hops.

A quick look shows pellets only.  Is that right?

50
Ingredients / Re: hop sale at nikobrew
« on: December 05, 2014, 02:52:03 PM »
Every bag of hops that I have received from Nikobrew has been past its prime.  My favorite supplier at this point is Hops Direct.  In my humble opinion, Puterbaugh Farms grows the best Cluster in the industry.  It's the only Cluster that I will use for late additions.
+1million.  We run a small commercial operation, and my freezer is full of those silver bags.  Super fast shipping.  (although I am only 150 miles from Yakima.)  LOL  Sometimes they do limit you on certain varieties. 

51
Ingredients / Re: Golden shroomy
« on: December 05, 2014, 02:40:26 PM »
OK.  Then I guess we'll try them in a beef stew or such.  The beer flavor should be good in something like that.  Or a meatloaf.  hmmmmmm. 

52
Ingredients / Re: Golden shroomy
« on: December 05, 2014, 12:20:57 PM »
Do you think the mushrooms have any value after you package?  It's gonna kill me to just throw away what started out as 8 pounds of chantrerrels. 

53
Ingredients / Re: Golden shroomy
« on: December 05, 2014, 11:54:18 AM »
I find this idea extremely interesting. I know it has been covered but how/when do you add them? After fermentation is complete?

Here's Denny's recipe for another mushroom beer.  I would assume the process is the same.

http://wiki.homebrewersassociation.org/WeeShroomy


54
All Things Food / Re: Brats
« on: December 03, 2014, 04:37:45 PM »
I hear ya.  WE have a beer fest in our area "StrangeBeer Fest."  We've done a Rhubarb and Jalepeno IPA, Crab Stout, amongst other strange beers.  Many of the smaller breweries in our region come up with some pretty wild stuff.  Pike Brewing in Seattle did a "Salt and Pepper Ale" a few years back.  It was delicious.  This year we're gonna do our Rhubarb IPA again as last year we blew the keg pretty quickly.  And adding to that, Denny's Wee Shroomy.  It's fermenting now, and we'll put it on the Chantrelles in about 2 weeks.     

I didn't mean any offense, Mic. There's room for people to brew what they like.

EDIT  -  Actually I could see rhubarb in a beer, maybe even a saison too.

No offense taken. 

This beer fest is good opportunity to do some fun things.  Sometimes, there's some "not so great" beers there.  But, we still have a blast. 


55
All Things Food / Re: Brats
« on: December 03, 2014, 04:19:33 PM »
I hear ya.  WE have a beer fest in our area "StrangeBeer Fest."  We've done a Rhubarb and Jalepeno IPA, Crab Stout, amongst other strange beers.  Many of the smaller breweries in our region come up with some pretty wild stuff.  Pike Brewing in Seattle did a "Salt and Pepper Ale" a few years back.  It was delicious.  This year we're gonna do our Rhubarb IPA again as last year we blew the keg pretty quickly.  And adding to that, Denny's Wee Shroomy.  It's fermenting now, and we'll put it on the Chantrelles in about 2 weeks.     

56
All Things Food / Re: Brats
« on: December 03, 2014, 03:13:52 PM »
In Drew and Denny's new book, Drew has a recipe for a brat beer.  Sounds strange as heck to me, but somehow, I think I may try it. 


57
Going Pro / Re: Familiar brewery in this article
« on: December 01, 2014, 10:23:16 AM »
Very cool dude.  Keep up the great work!

58
Going Pro / Re: Starting a Nano Brewery at an Existing Craft Beer Bar?
« on: November 26, 2014, 12:40:32 PM »
Nope.

59
Kegging and Bottling / Re: CO2 Tank Size
« on: November 06, 2014, 09:03:51 AM »
I use both 20 and 5's.  There's no refill place close to me, only exchange.  Sometimes I get a steel one, sometimes the aluminum.  No biggie to me either way. 

The 5's go in the kegerators, and I use the 20's for carbonating, purging, ect.....

In my town, the 5's are $19 and the 20's are $23.  Looks like I'm really just paying for transportation, not so much gas.   

60
Kegging and Bottling / Re: Prime dose carbonation tablets
« on: November 06, 2014, 08:59:36 AM »
Have any of you used them, and if so, did you have good results?

Thanks in advance for you reply.

I have always forced carbonated.  Although over the past year or so, in an effort to ensure we get 6 corny's out of every batch, we get 35 gallons in the fermenter.  Oftentimes, there is a gallon or so left, after filling the 6 cornys, so I bought the prime dose.  So far the results have been fine.  As I have never bottle conditioned previously, I have nothing to compare it to, but I like Prime Dose, and will buy another jar. 

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