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Messages - micsager

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961
General Homebrew Discussion / Re: filtered water and R/O stuff
« on: November 17, 2010, 12:56:28 PM »
Thanks guys.  I think I'm just gonna skip the R/O, and brew with my well water.  I love my beer, and so do my friends.  I even scored a 37 at NHC.  Not great, but not all that bad either.  (it was an Irish Red)

962
General Homebrew Discussion / filtered water and R/O stuff
« on: November 16, 2010, 09:40:54 AM »
I use a standard and simple under the counter type water filter from home depot, nothing special.  My neighbor just bought an R/O system, cause his wife is concerned about the quality of the well water in the area. 

Everyone seems to like my beer now, and I am always very happy with the results.  I'm thinking of using some R/O to see if I can even tell a difference.  (he gets enough of beer, I'm sure he'll give me some water)

Anything I need to be aware of?  Or just as per normal?

963
If you count Friday night, I've brewed three, ten gallon batches, kegged ten gallsons, and drank "about" ten gallons.  LOL.

964
General Homebrew Discussion / Re: Burners for 10 gal batches
« on: November 11, 2010, 10:24:45 AM »
It is noisy when it is on full-blast, but it will heat 17 gallon of water in a 20 gallon SS kettle to 150+ F in about 30 minutes.


I always have to kinda laugh when my neighbor sees me brewing & tries to have a conversation, from 30 yards away.
I never have a clue what she's saying.

+1 on that. 

965
General Homebrew Discussion / Re: Burners for 10 gal batches
« on: November 11, 2010, 09:29:40 AM »
Hello everyone,

I'm looking to upgrade my system from 5 gallon batches to 10 gallon batches.  I currently own a http://www.bayouclassicdepot.com/3066a_turkey_fryer_kit.htm that is rated at 55,000 BTU.  Since I'm upgrading the size of my boils i'm thinking that i'm going to need more BTU so that I'm not waiting forever to bring to a boil.

after some searching i've been able to find burners that put out about 55k-80k BTUs and then +200k.  the +200k ones come with quite a variety of warning labels on them that makes me nervous.  What BTU burner should i be looking at to make sure I'm at a boil in ~30 mins?

Are my expectations of a boil at 30 mins realistic?

Thanks for your input.

Go for the Blichmann burners.  You'll never sorry,a nd it can grow with you up to 30 gallons......

966
All Grain Brewing / Re: Black Ale recipe
« on: November 10, 2010, 01:49:13 PM »
I never really thought about the hype that exsists over this debate but it definitely strikes a chord in the homebrewing community.

Perhaps we can all agree that its a dark beer.  8)

I've only been homebrewing about 8 years.  Was there copntroversy like this as other styles were introduced?

967
General Homebrew Discussion / Re: Root BEER
« on: November 05, 2010, 03:22:43 PM »
Do you ever go to Hops and Props?  Tickets go on sale in about a month.
I've always missed that one - we always talk about going, but it never works out.  Maybe this year . . .

At $70 a ticket, it's pretty steep.  But well worth it.  And I have to add a hotel to that. 

968
General Homebrew Discussion / Re: Root BEER
« on: November 05, 2010, 03:16:58 PM »
Do you ever go to Hops and Props?  Tickets go on sale in about a month.

969
General Homebrew Discussion / Re: Root BEER
« on: November 05, 2010, 02:27:22 PM »
Cool beans Tom.  I'll be there. 
I made the first one when my wife was ~7 months pregnant with twins, that wasn't her favorite beer event ever.   ;D  We haven't been back since.  :(

Have you ever managed to score on the Wookie?

No, I don't think so.  (not to say I haven't scored in Port Townsend)  And you're right about Strange brew fest.  It's always over packed, and an out door beer fest in Townsend, in late janaury is a bit tough.  But, it's the closest beerfest for me. 

The best one in our area is Hops and Props.  Great food, Great beer, and once your in, it's all free. 

970
General Homebrew Discussion / Re: Root BEER
« on: November 05, 2010, 08:28:30 AM »
A guy in town who makes and sells root beer at events gave me 3 bottles of Zatarains root beer extract. Directions call for adding 1 bottle of extract and a packet of beer yeast to 4.5 gallons of water along with some sugar.  This makes me wonder if I can(or would even want to) brew a beer with this stuff.  Maybe 8-10 pounds pilsner malt and no hops.  Any thoughts?

A town close to me used have a "strange brew fest" and one year a guy had "Booted Rear."  It was a rootbeer flavored beer.  Not sure how he did though.
Not used to Mic - Strange Brew Fest is on! January 28-30, 2011.
http://www.facebook.com/pages/Port-Townsend-WA/Water-Street-Brewing/248943207622

Don't stay at the Water Street Hotel, they're the same people who booted Water Street Brewing out of their space.

<edit>It was Laht Nappur Brewing, maybe if you contacted them they'll tell you how they got the root beer flavor in their beer.  They make their own root beer, but I don't know if they're using extract or not.

Cool beans Tom.  I'll be there. 

971
General Homebrew Discussion / Re: Root BEER
« on: November 04, 2010, 07:37:52 AM »
A guy in town who makes and sells root beer at events gave me 3 bottles of Zatarains root beer extract. Directions call for adding 1 bottle of extract and a packet of beer yeast to 4.5 gallons of water along with some sugar.  This makes me wonder if I can(or would even want to) brew a beer with this stuff.  Maybe 8-10 pounds pilsner malt and no hops.  Any thoughts?

A town close to me used have a "strange brew fest" and one year a guy had "Booted Rear."  It was a rootbeer flavored beer.  Not sure how he did though.

972
General Homebrew Discussion / Re: Watch out for short-cuts!
« on: November 01, 2010, 08:03:34 AM »
Saturday about 4pm, my neighbor is starting the bonfire, for a night of partying.  I walk over and help him, and a bunch of his friends start coming over.  Once they find out I'm a homebrewer, they all want to brew a batch. 
.
25 pounds of grain + 5 ounces of hops + a couple smack packs of yeast + 5 drunk guys = ???????
.
We'll just have to find out in a month or so.   

973
All Grain Brewing / Re: Black Ale recipe
« on: October 29, 2010, 03:51:51 PM »
Agreed.  I started with W10 recipe, from BYO.  But now add 2 ounces of Sorachi hops at 60 minutes, and 2 ounces of Oak cubes in the fermenter.

I've done a few blind taste tests with the Dechutte's CDA (their name, not mine) and folks have struggled to tell the difference. 

974
All Grain Brewing / Re: Black Ale recipe
« on: October 29, 2010, 04:54:06 AM »
Why do you have to use carafa?  I used 1/4 of black malt in my last IBA.  It was tasty.

Carafa, being debittered, will provide more restrained roastiness, bitterness, etc. It minimizes the flavor contribution that you get by using dark malts. The other approach is to use Sinamar, which is essentially a cold extract of carafa. The idea being to get the black color with minimal dark roastiness.

It's this concept that many people have trouble with regarding these beers..... what's the point if it's just color and not flavor? I don't have an answer to that. Still trying to expolre more commercial examples (and homebrewed as well) to get my head around this 'style'.  The naming thing is another whole issue, but I'm more concerned with flavor/brewing issues. The name will shake out over time.

I enjoy this style from Iron Horse in Ellensberg, wa, and Dechuttes, in Oregon.  The Alaskan version isn't too good.  nor the one from 21A.

975
All Grain Brewing / Re: Black Ale recipe
« on: October 28, 2010, 10:28:18 AM »
beersk may have some anger issues to deal with, but i do think he's got a good point on the naming of the style.  my local pub has been making a "black IPA"  for quite some time and i live in holland, mi.  i agree it should be called an "india black ale".

he he. if it's made with cannibis could it be called an "indica pale (or black) ale"?   ;)

I've never been the most subtle at getting my point across but I'm workin' on it.  What a wonderful life it would be if we were all the people we strive to be so early on in life...

No worries dude. 

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