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Messages - micsager

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841
Equipment and Software / Re: Suggestions for a new burner.
« on: May 23, 2011, 08:48:19 AM »
While brewing today, i decided I needed a new burner. The one I have was doing alright with the 7.5 gal aluminum pot, but is really struggling with the new 15.5 gal SS kettle.

I am thinking of either http://www.northernbrewer.com/brewing/brewing-equipment/burners/blichmann-floor-burner.html or
http://www.northernbrewer.com/brewing/brewing-equipment/burners/low-profile-banjo-burner-burner-and-stand.html.

Right now I am leaning toward the Blichmann because it can be converted to natural gas if I so desire.

Any one with any experience with either of these? Pros? Cons?

Thanks!
Dano

I use the Blichmann burners, and love them.

842
It was just easier with two pumps, as they were placed in different spots.  You could do it with one.  On a side note, I no longer use this system.  Splurged on a Top Tier from Blichman last summer.  Now it's gravity the whole way.  I just got the stand and burners, those biolermaker pots are cool, but very $$$$$.  I still use my old sankey keggles.

843
All Grain Brewing / Re: Spent grain
« on: May 23, 2011, 08:02:40 AM »
If you put an add on Craigslist, folks would be happy to take it away for you.  I have buckets from three different local farmers and I rotate who gets the grain.  And, I get free eggs from two of them.........

They tell me that you shouldn't feed chickens more than 25% spent grain though.  I don't know why or even if that's true. 

844
HLT is to heat water prior to begining the mash.  Here's basics:

1.Heat water in the HLT to strike temperature
2.Add grain and heated water to mash tun
3.sparge into your boiling pot.
4.cool, move to feremntors and add yeast

I used 2 pumps.  From 1-2 and 2-3.  Gravitly from 3-4.



845
Equipment and Software / Re: Beersmith
« on: May 20, 2011, 11:26:29 AM »
The new version, 2.0, is in the final stages of Beta Test, scheduled for release mid-June

Yep, I just pre-ordered.  I was wondering if any of the testers are on this board, and if they are allowed to say anything about the product. 

846
Equipment and Software / Re: Beersmith
« on: May 20, 2011, 10:36:02 AM »
The biggest benefit to me is when tweaking recipes.  When tweaking, I'm constantly adjusting malt/hop/etc. amounts and varieties and can instantly see how a particular change affects the OG, IBU, SRM, etc.  No way would I try to calculate those values by hand for every permutation.

Plenty of other benefits, but I consider that the biggest from my perspective.
I tend to tweak a lot when I'm putting my recipes together too.
+1

That's why I love beersmith.  Has anyone used the new version yet?  Any words of wisdom?

847
Equipment and Software / Re: Beersmith
« on: May 20, 2011, 09:10:29 AM »
1.  MAC users now have a choice, Of course runs on a wide variety of Windows platforms.

2. Tabbed and Windowed Browsing
One of the biggest features brewers wanted was a way to work on more than one recipe or tool at a time.  After all, you can open a bunch of web pages in your web browser – why not your brewing software?  So I added tabbed and windowed browsing to BeerSmith 2.0.  You can open any recipe, tool or item in a tab or in a separate window and work on it the way you want.  Want to work on three recipes at a time?  No problem – they will open in three different tabs.  Have multiple monitors?  You can open as many windows as you like and spread them across all your screens.

3. Built for expansion.  Want to take notes? now they are unlimited

4. Easy addon's - additional grains etc.


You added?  Are you the developer of Beersmith? 

848
Equipment and Software / Re: Beersmith
« on: May 20, 2011, 08:46:15 AM »
I just pre-ordered Beersmith 2.0.  Hope it's as good as the original.......
IMHO

Better

So you must be a beta tester.  Can you share what you like about it that is better?

849
Equipment and Software / Re: Beersmith
« on: May 20, 2011, 08:18:45 AM »
i still tend to do all my calcs by hand.  i guess my question, is what am i missing by not having a software like beersmith or promash?

The biggest benefit to me is when tweaking recipes.  When tweaking, I'm constantly adjusting malt/hop/etc. amounts and varieties and can instantly see how a particular change affects the OG, IBU, SRM, etc.  No way would I try to calculate those values by hand for every permutation.

Plenty of other benefits, but I consider that the biggest from my perspective.


+1 -

I just pre-ordered Beersmith 2.0.  Hope it's as good as the original.......

850
Events / Re: Seattle Beer Week Is Here!
« on: May 20, 2011, 07:17:45 AM »
I'll be at Maritime Pacific Brewing tonight for the tapping of the official Seattle Beer Week beer - Decompression Ale. 

I have so much stuff planned over the next 10 days.  This week is gonna kill me!  lol

You can see all SBW events (12+ per day!) Here: http://tinyurl.com/46wya7x
 

Well, since I'm two hours away from Seattle, I can't do it all.  We've decided on the dinner with Charlie Finkle from Pike Brewing next weekend.  Plus, I can drop off some kegs to the WAHA guys for the trip down to San Diego.......

851
Ingredients / Re: tomato
« on: May 19, 2011, 10:44:51 AM »
Well, I had thought of that, but didn't want to "press my luck."  Thanks for the heads up. 

852
Ingredients / Re: tomato
« on: May 19, 2011, 09:32:18 AM »
so I like red beers, or bloody beers what ever you want to call it a beer with tomator juive in it. And that gave me a idea could you use tomatoes or tomato juice in brewing up a brew?

if you can where and how can you use it?

I have brewed what you are talking about.  And so far, everyone has liked it.  (I'll bring a bottle to San Diego for you Tom, LOL) 

But I did not ferment the tomatos.  We brewed an english bitter, and made a home made bloody mary mix.  Tested out different concentrations with SNPA.  We then added to the keg just before force carbination.  If you like Bloody Mary's, you will like this beer.  It's a bit on the spicy side, but some folks like that. 
I would definitely try your chelada Mic.  If you're checking a bag feel free to bring me a bottle :)  But don't check a bag just for that.

I'm actually shipping a half case down their via FedEx.  I hBringing some NW ales down to share with folks I meet from other areas.  And, I'll ship  some local SD beers back home to sequim.

853
Ingredients / Re: tomato
« on: May 19, 2011, 09:19:28 AM »
so I like red beers, or bloody beers what ever you want to call it a beer with tomator juive in it. And that gave me a idea could you use tomatoes or tomato juice in brewing up a brew?

if you can where and how can you use it?

I have brewed what you are talking about.  And so far, everyone has liked it.  (I'll bring a bottle to San Diego for you Tom, LOL) 

But I did not ferment the tomatos.  We brewed an english bitter, and made a home made bloody mary mix.  Tested out different concentrations with SNPA.  We then added to the keg just before force carbination.  If you like Bloody Mary's, you will like this beer.  It's a bit on the spicy side, but some folks like that. 

854
Is this a problem for anyone else?  I'm always running out of bottles 'cause I never seem to get back all the ones I hand out.  Not that I expect to get 'em all back - it just means more bottle delabeling is in my future.

Oh - and I HATE Elysian labels (and a few others).  Amonia does not loosen whatever super-glue they use on their lables.  I've had to scrape the labels off those bottles.  Does anyone else use a method other than an amonia solution soak to easily remove labels? 

I don't bother with removing labels, but have about ten different colors of caps........   I don't bottle very much though.

855
General Homebrew Discussion / Re: Love sharing my beer, BUT....
« on: May 17, 2011, 09:22:54 AM »
Very nice thread.  Great discussion.

Here in my little corner of Washington State, I've had to refuse money for my beer.  But, I have received many LHBS gift certificates as "happy Monday" gifts. 


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