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Messages - troybinso

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181
Kegging and Bottling / Re: Racking to Keg Through Liquid Out Post
« on: April 03, 2015, 01:54:09 PM »
It sure seems like that should work, but since it isn't, maybe there is something clogging the keg dip tube? Why not just run the siphon hose to the bottom of the keg?

182
General Homebrew Discussion / Re: boiling before additions
« on: April 02, 2015, 03:21:44 AM »
I do both. First wort hops, then boil for a few minutes. Take a gravity reading then add bittering hops.

183
Equipment and Software / Re: Keg or Bottle?
« on: March 26, 2015, 03:38:49 AM »
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. 

184
General Homebrew Discussion / Re: New reading material
« on: March 23, 2015, 03:32:42 PM »
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

185
"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."

186
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.

187
Yeast and Fermentation / Re: GM Yeast reduces hangovers
« on: March 18, 2015, 03:27:55 PM »
"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?

188
General Homebrew Discussion / Re: Gravity/volume adjustment
« on: March 16, 2015, 03:30:26 PM »
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.

189
General Homebrew Discussion / Re: Gravity/volume adjustment
« on: March 14, 2015, 07:32:52 PM »
So is the process to boil and chill water then in the fermenter, or tap water straight into the fermneter? Or something else?

190
General Homebrew Discussion / Gravity/volume adjustment
« on: March 14, 2015, 03:24:05 PM »
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?

191
Events / Re: How is the hotel for NHC San Diego?
« on: March 10, 2015, 04:21:19 AM »
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.

192
Beer Recipes / Re: 11B Southern Brown
« on: March 06, 2015, 11:14:24 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.

193
Beer Recipes / Re: 11B Southern Brown
« on: March 06, 2015, 10:30:17 PM »
Special roast is intense. That much paired with the biscuit malt might be overdoing it a little.

194
Beer Recipes / Re: Hibiscus - ginger saison
« on: March 06, 2015, 05:32:34 PM »
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.

195
Kegging and Bottling / Re: bottling from primary fermentation vessel
« on: February 23, 2015, 03:11:11 PM »
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.

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