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Topics - yso191

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Equipment and Software / Best way to clean for a dirty Jockey Box?
« on: November 12, 2016, 11:00:38 PM »
I lent my jockey box out to some friends 6 months ago, I just got it back today.  It had not been flushed to get the beer out of the 50' stainless coils.  >:(

I ran some hot BLC through each tap and am letting it sit for an hour.  Any tips on how to make sure this thing is clean when I'm done?

Ingredients / Bitter or sweet orange peel in a Gose?
« on: November 11, 2016, 11:02:42 PM »
I am very unfamiliar with this style.  I think I have only had it once.  But my wife loves it so I am planning to brew a traditional Gose but with orange peel.  I'm thinking along the lines of a sour Shock Top (which she also loves).

My question is which style of orange peel would go best, Bitter or sweet?  I'm thinking sweet, but...

Ingredients / How big of a bag...
« on: November 04, 2016, 03:35:41 AM »
I am going to try dry-hopping in the keg for the first time.  I want to hang a nylon(?) bag from the corny keg lid.  What size bag should I use for 5 ounces of pellets?  Any other tips?

How much beer will this displace?  I'm thinking probably a gallon.  Turns a 5 gallon keg into a 4 gallon keg.  Am I right?

Equipment and Software / Innovative brewing equipment website
« on: November 03, 2016, 06:27:14 PM »
I have dealt with this company for years.  He started as a homebrewer making & shipping stuff out of his garage.  The reason I am posting is that I think he has innovative / creative equipment that I have not seen anywhere else.

I have no connection with him other than as a customer.

The Pub / Finally
« on: October 24, 2016, 12:16:28 AM »
I finally took the BJCP tasting exam.  Good thing because my online portion expires in about 2 weeks!  I think I did OK, but now the long wait begins.

Ingredients / Honey Malt in Brun' WAter
« on: October 11, 2016, 01:35:59 AM »
I'm thinking Honey Malt should be categorized as a crystal malt in Brun' water.  Is this correct?

Beer Recipes / St. Nicholas Chocolate Coffee Stout
« on: September 19, 2016, 11:53:17 PM »
I just tapped this beer.  I brewed it back in April, and it has been sitting in my wine cellar at 57* since.  It tastes exactly like I had hoped.  I am so pleased I thought I would share the recipe here.  This is also an experiment in that I used Starbucks VIA Columbia (microground coffee).  That way I didn't have to cold brew, press, bag beans or anything - just dump it in the keg and purge with CO2, and rack the beer on top of it.  Anyway, here is the recipe:

18 lbs Pale Malt, Maris Otter  73.5 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM)  6.1 %
1 lbs Barley, Flaked (1.7 SRM)  4.1 %
1 lbs Black Barley (Stout) (500.0 SRM)  4.1 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)  4.1 %
1 lbs Oats, Flaked (1.0 SRM)  4.1 %
1 lbs Wheat Malt, Ger (2.0 SRM)  4.1 %
2.25 oz Columbus (Tomahawk/Zeus) CTZ [13.20 %] - Boil 60.0 min 66.6 IBUs
4.00 oz Ghirardelli Chocolate Baking Bar, 100% Cacao Unsweetened Chocolate, 4-Ounce Bar (Boil 5.0 mins)
5.00 oz Willamette [5.50 %] - Boil 0.0 min for 20 minutes
2.0 pkg Denny's favorite (Wyeast Labs #1450)
4.00 Items Starbucks VIA (Secondary 0.0 mins)

Beer Travel / Vancouver, WA
« on: August 02, 2016, 04:42:45 PM »
I'm going to be in Vancouver, WA this Friday on a motorcycle trip.  I'm familiar with Portland offerings, but not Vancouver.  We're looking for a spot with good food AND good beer.  Any suggestions?

Ingredients / Eureka, Columbus & Simcoe?
« on: August 01, 2016, 12:47:15 AM »
I am planning a fresh hop IPA to enter in the Fresh Hop Ale Fest here in Yakima.  Has anyone tried this combo of hops?  It seems like they'd play well together but sometimes I am surprised.

The Pub / I'm back...
« on: July 27, 2016, 10:47:32 PM »
How's that for anticlimactic?  I say I'm going to be offline for a year while earning a Master's degree in Special Ed, and I'm back in 6 weeks.

That 6 weeks was intense.  They crammed an entire full-time semester into that time frame.  But as time went on I came to realize that I am not cut out for work in an elementary school. Count me out.  Too much peripheral crap.

So back to looking for work, and brewing beer!

The Pub / Week 1 done
« on: June 19, 2016, 02:49:40 PM »
Having left a career of 25 years I have found myself unable to get a decent job for a few months.  So I am back in school working on an MIT (Master's in Teaching) degree.  The good news is that I will start earning a salary in September when I start teaching.  The bad news is that I will be still going to school full time while learning a new job.  So my brewing activities are going to be but a memory. 

I'll be teaching Special Ed in what is called an SST classroom.  SST stands for Social Skills Training.  It is a class for kids with behavioral problems, most particularly violence/anger issues.

Anyway I have one week of this semester done.  The semester by the way is crammed into six weeks.  You should see my list of assignments due! :o   So I will be scarce on this forum until next June when I graduate and the school year ends.  See you all then!

The Pub / Save a Life!
« on: June 05, 2016, 03:13:23 PM »
It is the beginning of Summer.  Lots of people will be swimming and thousands will die from drowning.  Often people right next to someone drowning do not realize it.  Please watch this video so that you can recognize what drowning looks like and save someone's life.

Yeast and Fermentation / Wyeast 3711 French Saison
« on: June 02, 2016, 05:15:43 PM »
My next brew will be a Saison.  It will be light, at 5%.  I am trying to highlight the yeast.  According to Wyeast, this yeast's temperature range is 65-77F.  Those of you that are familiar with it, what temperature to you recommend?

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