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 - yso191

Pages: 1 ... 12 13 [14] 15 16 ... 68
196
The Pub / Re: Got to meet my idol today
« on: October 05, 2014, 05:08:49 AM »
Very cool!  And in Goldendale of all places.

197
Equipment and Software / Re: Wanted: Homebrewers Consumer Reports
« on: October 04, 2014, 03:46:31 PM »
Yeah, for a total cost of around $900, 48% of my brain says it isn't worth the money to buy new.  I could polish the keggles (I already wire-brushed them so they don't look horrible). 

But honestly another part I didn't mention is the whole stealing the kegs part.  I didn't know that when I bought them off of Craigslist.  When I learned that I even went to the local distributor to see how I could pay AB/InBev for them - they told me I couldn't.

I do want to keep one which is from Bert Grants though.  Partly because it was purchased legitimately, but mainly for the historical connection.  I plan to use it for the HLT.

198
I just finished helping judge the homebrew section of the Fresh Hop Ale Fest here in Yakima.  the most common flaw my table saw?  Too much crystal malt.

I learned a lot.  It was a great experience.  I am even more jazzed to get certified.

199
Equipment and Software / Re: Wanted: Homebrewers Consumer Reports
« on: October 03, 2014, 10:04:49 PM »
Jim do I understand correctly that your mash tun will not maintain temperature without the low flame/recirculation?

Because of the mass involved, preheating, and a layer of insulation, I lose maybe 2* over 60 minutes with my keggles.

I would like to save the $ by buying the MoreBeer kettles.  What do you use for a false bottom/screen, and do you like it?

200
Equipment and Software / Re: Wanted: Homebrewers Consumer Reports
« on: October 03, 2014, 09:55:05 PM »

... and cooler.

As I brew in my garage for all the neighbors to see, I can relate. I get a lot of stares and I attribute part of it to the fact that it's a hacked together system with a beer keg and whole lot of copper. "Must be making liquor or meth."  A proper kettle adds some legitimacy to the operation.

And my next door neighbor has an all-Blichmann electric brewery.  Very shiny, with cool lights and numbers and stuff.

201
Equipment and Software / Re: Wanted: Homebrewers Consumer Reports
« on: October 03, 2014, 06:30:48 PM »
What is it about your keggles that is making you want to change?

Lighter, easier to clean... and cooler.

202
Equipment and Software / Wanted: Homebrewers Consumer Reports
« on: October 03, 2014, 03:56:19 PM »
Apparently I hate money because I'm talking myself into throwing a wad away on upgrading from keggles. 

I'm inclined toward Blichmann primarily because their thermometer face can be positioned to where i dont have to get on my knees to read it.  But I've never used one and as you know they are the most expensive.  It would be so nice to have a resource like Consumer Reports for Homebrewers...

So what brand of boil kettle/mash tun do you recommend? 

Apologies to Denny, et al., but I just can't bring myself to use a plastic cooler mash tun.  They hold heat better than anything, but even in the face of scientific evidence I would feel that carcinogens or other nastiness would be leaching into my beer.  Irrational or not, that is not an option for me.  Chalk it up to OCD.

203
Ingredients / Re: Water report for Culligan RO system
« on: October 01, 2014, 08:31:21 AM »
That is just the issue Martin.  My water comes from three wells, so it changes.  Couple that with the need to remove chlorine and RO water it is!  I like starting with a blank canvas as well.

204
Ingredients / Re: Water report for Culligan RO system
« on: September 30, 2014, 11:19:23 PM »
I do!  The test below was done in 2012.

pH 8.2
Total Dissolved Solids (TDS) Est, ppm 179
Electrical Conductivity, mmho/cm 0.30
Cations / Anions, me/L 2.9 / 3.2
ppm
Sodium, Na 40
Potassium, K 5
Calcium, Ca 12
Magnesium, Mg 5
Total Hardness, CaCO3 51
Nitrate, NO3-N 0.2 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 6
Carbonate, CO3 9
Bicarbonate, HCO3 154
Total Alkalinity, CaCO3 141
Fluoride, F 0.53
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit

205
Ingredients / Re: Water report for Culligan RO system
« on: September 30, 2014, 08:08:01 AM »
Its a Culligan under the kitchen sink system.  I have to start drawing water out of it the day before brew day because I only have a 3 gallon pressure tank.  I usually end up setting my phone to beep every 40 minutes so I can go draw another gallon off.  That gives it recharge time so that the pressure is good when I do.

206
Ingredients / Water report for Culligan RO system
« on: September 29, 2014, 03:34:22 PM »
I finally decided to check my RO system which is made by Culligan.  I wondered how effective it was - if it really was equivalent to distilled water.  Here is what I just received:

pH 6.5
Total Dissolved Solids (TDS) Est, ppm 8
Electrical Conductivity, mmho/cm 0.01
Cations / Anions, me/L < 0.1 / < 0.1
ppm
Sodium, Na < 1
Potassium, K < 1
Calcium, Ca 1
Magnesium, Mg < 1
Total Hardness, CaCO3 3
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S < 1
Chloride, Cl < 1
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 < 1
Total Alkalinity, CaCO3 < 1
Total Phosphorus, P 0.09
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit

207
Commercial Beer Reviews / Re: Icicle Crosscut Pilsner
« on: September 24, 2014, 02:33:10 PM »
Steve- I've got to stop and have a beer or two at Bert's sometime. Any other good beers on tap?
It seems lately we go to Famous Dave's not so much for the food, but I like the beer choices (50 of them).

Jim- great description! We were up in Leavenworth earlier this summer and enjoyed a couple afternoons at the brewery. Along with Crosscut, Bootjack is one of the better IPA's in my opinion. Fun place!

Bruce

No, even though Bert's is named for Bert Grant they don't have much of a selection - and to add to that they don't vary their beers very much at all.  I go there because it is a nice place, good food and within walking distance of home.

Honestly my favorite beer place is the Beer Shoppe.  I've not done it but you can bring food in or have it delivered.  I'm sure you know that though.  I like Famous Daves OK, I just end up spending too much there.

208
+1 to WY1450 and hopstands - I love both. And I like the cooler hopstands like you mention the best. The flavor (and aroma ) are better at cooler temps IMO. I'm down in the 170 - 165F range now, working my way incrementally down the temp scale to see what I like best. So 160F would be next.

I am afraid to go much lower than 160F.  One could theoretically go as low as 140F, which is the batch pasteurization temperature that is used for milk; however, 180F seems to be the demarcation line at which flavor and aroma improve without increasing perceived bitterness, so 160F adds safe a margin of error.

Do you chill to 160 then add your hops or do you add the hops, chill and let stand for 20?

209
Yeast and Fermentation / Re: AIPA yeast: Fruity Esters or Clean & Crisp?
« on: September 23, 2014, 12:30:08 PM »
I did a few batches with 1968 a few months back and didn't find it estery at all.  Maybe because I ran it in the low 60s?

That wouldn't surprise me.  I have been targeting 68* for my IPAs with 1968.  Do you remember any Esteriness (a new word?) when you tasted my IPA?  I think I pick up an English character to my IPAs but that could be my imagination. 

210
I have often thought of gleaning hops after the harvesters have gone through a field, but you beat me to it.  I will correct you on one point though - there are a lot of varieties grown in the Moxee area, including several experimental varieties.  When I have considered gleaning, I thought I would ask permission followed by asking which varieties were in which area so I would know what I would have.

It would be so cool to have someone glean while the grain is in the mash tun.  Those volatile oils would have no time to evaporate!  A wet hop Citra/Amarillo APA/AIPA would be delicious!

Pages: 1 ... 12 13 [14] 15 16 ... 68