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 - troybinso

Pages: [1] 2 3 ... 20
1
Equipment and Software / Re: Keg or Bottle?
« on: March 25, 2015, 08:38:49 PM »
I just like saisons bottle conditioned. I normally brew 10 gallons of saison and bottle half.

Kegging can also be a total PIA with all the little issues that pop up from time to time.
Yeah, I mostly keg, but it is really frustrating to find a few gallons of beer at the bottom of the kegerator because of a leaky poppet or loose hose clamp. 

2
General Homebrew Discussion / Re: New reading material
« on: March 23, 2015, 08:32:42 AM »
I've got them all.

Yeast is the best one in my opinion. It is the most interesting read and the most practical for a brewer. For me, Water was the next best. Hops was interesting but not super-practical and Malt is a beast. Kind of boring and not especially useful. I guess that is my quick and dirty review

3
"Yeah. OK, well, uh, we found, uh, this mouse in a bottle of YOUR BEER, eh. Like, we was at a party and, uh, a friend of ours - a COP - had some, and HE PUKED. And he said, uh, come here and get free beer or, uh, he'll press charges."

4
I think a big reason that homebrewing appealed to me - besides the good beer - is its similarity to cooking. If you don't like cooking, I would be surprised if you liked homebrewing.

5
Yeast and Fermentation / Re: GM Yeast reduces hangovers
« on: March 18, 2015, 08:27:55 AM »
"On top of increasing the levels of resveratrol, the genome knife would also allow scientists to reduce the amount of toxic byproducts that can cause hangovers."

Huh, so this yeast would reduce the amount of the toxic byproduct that we know as alcohol?

6
General Homebrew Discussion / Re: Gravity/volume adjustment
« on: March 16, 2015, 08:30:26 AM »
I think I will have enough room in the kettle after the boil, so I will treat the top up water by heating extra water in the hot liquor tank and add it to the kettle during whirlpool. We don't have chloramine - we have chlorine - so I have noticed that just heating up the water gets rid of the off flavor.

7
General Homebrew Discussion / Re: Gravity/volume adjustment
« on: March 14, 2015, 12:32:52 PM »
So is the process to boil and chill water then in the fermenter, or tap water straight into the fermneter? Or something else?

8
General Homebrew Discussion / Gravity/volume adjustment
« on: March 14, 2015, 08:24:05 AM »
If my kettle is a little too small for my fermenter can I just shoot for a slightly higher gravity and IBU, etc. in the kettle and then add like 10% water at some point post-boil. Does anyone have any suggestions of how to best do this? Any concerns?

9
Events / Re: How is the hotel for NHC San Diego?
« on: March 09, 2015, 09:21:19 PM »
San Diego has a "hotel loop" off the highway with a whole bunch of different hotels really close to each other, and the Town and Country is in this loop.

The Town and Country is a really weird hotel. There are some new and modern rooms in a tower and then there are the rooms on the grounds of the garden area. The old rooms are not nice at all, except for the fact that you can walk out of your room and you are in tropical-ly gardens, and you are close to the swimming pool. I have stayed in my fair share of grungy hotel rooms throughout Latin America, and I would rate the one that I stayed at in the Town and Country (in the old garden area) as about average for a grungy Latin American hotel room. No bugs or rodents, but everything was just kind of dirty.

In other words - fine for crashing in bed after a long day of drinking at the NHC.

10
Beer Recipes / Re: 11B Southern Brown
« on: March 06, 2015, 04:14:24 PM »
I have never made this style of beer, so I don't want to come off as knowledgeable about that specifically, but generally my experience with "extra-dark munich malts" like Biscuit, Melanoidin, Aromatic, Special Roast, I try to keep them to about 1 lb for a 10 gallon batch.

11
Beer Recipes / Re: 11B Southern Brown
« on: March 06, 2015, 03:30:17 PM »
Special roast is intense. That much paired with the biscuit malt might be overdoing it a little.

12
Beer Recipes / Re: Hibiscus - ginger saison
« on: March 06, 2015, 10:32:34 AM »
I did something similar with the hibiscus. I made a very strong tea with the dried flowers and I put some sugar in as well. Racked the saison on top of the tea in the secondary. I was really pleased with it.

13
Kegging and Bottling / Re: bottling from primary fermentation vessel
« on: February 23, 2015, 08:11:11 AM »
You can individually dose bottles with priming syrup and an graduated eye dropper. Kind of a pain to get the numbers right, but I have done it successfully.

14
Kegging and Bottling / Re: New Jockey Box
« on: February 22, 2015, 07:08:44 PM »
I have to keep mine pressure higher on the jockey box because it runs through a long stretch of stainless steel tubing which increases the resistance. I have found that 18psi works for mine.

You can use a calculator and add in all of the factors and lengths of the tubing to get to your ideal balance.

15
Equipment and Software / Re: The ethics of keggles
« on: February 06, 2015, 10:58:02 AM »
I don't get why the keg deposit can be as low as 20 or 30 bucks when the replacement cost is at 4 times that. Charge $100 bucks for a deposit a see how many kegs go missing.

What have you ever rented that required you to put down the total replacement cost as a deposit? For many businesses that would drive off a significant portion of customers.

I guess the only two thing I have rented before were cars and keg shells. I didn't have to pay any deposit on the car, but I did have to give them my credit card and proof of insurance.

You can't find a keg deposit from a craft brewery in my neighborhood for less that $75 (cash), and some are as high as $150 (credit card).

I am not not not saying it is ok to steal a keg, but if the mega breweries were really worried about a lost keg they would raise the price of the deposit.

So are you saying it's okay to steal something if it's not very well guarded or protected?

I am not not not saying it is ok to steal a keg.

I am just wondering why mega breweries don't charge more for a deposit. Why don't they seem concerned about losing a keg here and there?


Pages: [1] 2 3 ... 20