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Messages - denny

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8356
General Homebrew Discussion / Re: Brewing at Rogue today
« on: May 07, 2012, 08:54:33 AM »
Kettle filling now....


8357
Ingredients / Re: Flavor/Aroma hops - adjust for AA% or no?
« on: May 07, 2012, 08:36:27 AM »
 I don't adjust for AA since you get little to no IBU from them.

8358
General Homebrew Discussion / Re: Brewing at Rogue today
« on: May 07, 2012, 08:33:15 AM »

8359
General Homebrew Discussion / Re: Brewing at Rogue today
« on: May 07, 2012, 08:30:07 AM »
Is the Rye IPA going to be at the banquet or is it the bottle they give to the attendees?

It's one of the commemorative beers you get when you register.  Rogue is also bringing some kegs for various events.  We didn't have time to get 1450 cultured up for it so we're using Pacman.

8360
General Homebrew Discussion / Brewing at Rogue today
« on: May 07, 2012, 08:14:02 AM »
8 AM and we just mashed in for 15 bbl. of Rye IPA for the conference.  We're brewing at Rogue's Buckman Brewhouse in PDX.  My friend Tom came along to help...he's the guy in the picture...



8361
Kegging and Bottling / Re: Too much water in priming solution
« on: May 06, 2012, 09:21:36 AM »
Not a problem.  But you can use as little water as you can get away with for boiling your priming sugar.  I usually try to keep it under a cup.

8362
General Homebrew Discussion / Re: Big Brew
« on: May 06, 2012, 09:20:09 AM »
Had a small Big Brew this year...only 4 brewers and 35 gal. of beer brewed.  But it was a great day!

8363
Events / Re: Beer for NHC
« on: May 04, 2012, 01:36:39 PM »
I'm bringing

Rye IPA
Waldo Lake Amber
Wee Shroomy
Tofu Pale Ale
Belgian IPA

Some will be in the hospitality suite, some will be on club night.  Haven't decided which for each, yet.

8364
Extract/Partial Mash Brewing / Re: Mango Saison
« on: May 04, 2012, 09:40:00 AM »
Malteries Franco Belge also makes a Special Aromatic, which is closer to a Vienna.  It can be used as a base malt, while aromatic shouldn't be.

8365
Going Pro / Another view about commercial Nano brewing.
« on: May 03, 2012, 09:14:36 AM »
Ironically, I have been looking at these numbers quite closely as our tasting room where we planned to sell 4, 8, and 16oz samples of the beer has come under quite a bit of attack by local residents.

In our market, with my overhead (rent, utilities, etc.), using the standard sixtel pricing in our area, I would need to wholesale 500 barrels per year to break even. That is a lot of brewing on any system less than 10 barrels. That is self-distributed of course, if I had to use a distributor, it would be more.

Not to mention that's just breaking even.  I can't imagine you wouldn't want a return on your investment and effort.


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8366
Pimp My System / Re: Drip Irrigation for Hops
« on: May 03, 2012, 08:28:30 AM »
Very clever!

8367
The Pub / Re: Raise the flag, beer through the mail?
« on: May 03, 2012, 08:26:03 AM »
Keep in  mind that at the moment this only applies to commercial beers, not homebrew.  There's a long way to go and it's a slow process, but things are looking up.

8368
All Grain Brewing / Re: Bru'n Water weirdness
« on: May 03, 2012, 08:23:07 AM »
Martin, you rock!  Thanks so much for your work.

8370
IIRC, you can make and pitch a started in as little as 18 hours, according to "Yeast" by White and Zainasheff.  "Most starters ... reach their maximum cell density within 12 to 18 hours.Low iunnoculation rates and low temps can extend that time out to 36 hours or more, but the bulk of the growth will be complete within 24 hours."  Make it now, pitch in 24 hours.

That doesn't give you time to decant the spent wort, though.


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