Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - micsager

Pages: 1 2 3 [4] 5 6 ... 76
46
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. 

47
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. 

48
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. 

49
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


50
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. 


51
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.     

52
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. 


53
Going Pro / Re: Familiar brewery in this article
« on: December 01, 2014, 10:23:16 AM »
Very cool dude.  Keep up the great work!

54
Going Pro / Re: Starting a Nano Brewery at an Existing Craft Beer Bar?
« on: November 26, 2014, 12:40:32 PM »
Nope.

55
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.   

56
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. 

57
Wood/Casks / Re: Tweaking RIS recipe for a bourbon barrel
« on: October 24, 2014, 09:06:14 AM »
I also brewed extra, and used it to back fill for angels share and tastings.  I had a freshly dumped 32 gallon whiskey barrel, and used the stout recipe from Big Brew.  The beer is now packaged and aging until just after Thanksgiving.  Although we have one keg were tasting each week during the Seahawk games. 

I've been brewing for about 12 years, and started a nano about two years ago. This is simply the best beer I have ever brewed. 

58
General Homebrew Discussion / Re: New to brewing
« on: October 15, 2014, 11:37:10 AM »
There's another book coming out soon about experimental home brewing.  (Conn and Beechum)  It promises to be very good.  Maybe a little advanced for a new guy, though.  But then again, maybe it's better to learn from the start that you don't have to follow any guidelines.  Do what you want, and have fun. 

59
General Homebrew Discussion / Re: CO2 sets off CO detectors
« on: October 15, 2014, 11:31:27 AM »
Our carbon monoxide detector went off today. After much checking by the fire department the problem was traced to a leaking regulator on my CO2 tank. (It was on while carbonating a keg.) The regulator was leaking out the front, almost certainly due to a failed diaphragm. One of the fire fighters used to install soda systems, so he knew CO2 would set off the alarm, and recommended where to check the regulator. I didn't have a soap solution premade, but a Star San spray bottle worked quite well as a leak detector. Once I took the tank outside the monitor he had dropped quickly.

The firemen were professional, friendly, and extremely curious about the brewery. I have a red rye fermenting right now. It's a new recipe, but if it turns out OK I think I'll take a case down to the station to say thanks.

Very interesting.  I guess those detectors don't know the difference between Co2, and CO. 

60
I have the old Blichmann pots, and I love them.  That new valve seems interesting.  Not sure I like the idea of more o-rings though.  It'll be interesting to hear a couple years from now, how well they do. 

Pages: 1 2 3 [4] 5 6 ... 76