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 ... 23 24 [25] 26 27 ... 70
361
The Pub / Re: Proud Dad
« on: May 27, 2014, 07:58:45 PM »
That is awesome.  Congratulations! 

362
Ingredients / Re: Red X malt (Best Malz)
« on: May 27, 2014, 03:18:32 PM »
How do you find the flavor?  How does it compare to malts we're more familiar with?

363
Ingredients / Re: question about dry hop time frame.
« on: May 27, 2014, 03:15:17 PM »
I was reading the same book the other day for the same purpose.  I noticed that Lagunitas only dry hops for 3 days.  Their Hop Stoopid is one of my favorite IIPA's and isn't lacking in any hop character, so I decided 3 days was enough for me.

Dry hopping is, I assume, like so many other things.  The bulk of the desired action occurs early, then tapers off.

I dump my hops prior to kegging just to eliminate clogging.  I've been thinking it would be interesting to use one of those large stainless mesh tea infusers filled with hops in the keg just prior to kegging, then just leave it in.

364
Beer Travel / Re: Phoenix / Glendale / Peoria, AZ?
« on: May 27, 2014, 08:29:56 AM »
North Mountain brewery
Sunup Brewery
San Tan Brewery
Old World Brewery
Phoenix Ale Brewery
Sleepy Dog Brewery
Peoria Artisan Brewery

http://swbnonline.brewingnews.com/publication/?i=203857

Thanks!  Not sure I'll get to all of those...  Which is your favorite?  Thanks also for the link to the brewing news!

365
Beer Travel / Re: Phoenix / Glendale / Peoria, AZ?
« on: May 25, 2014, 05:31:04 AM »
Arizona Wilderness.

Looks interesting!  Thank you. 

366
Beer Travel / Re: Phoenix / Glendale / Peoria, AZ?
« on: May 24, 2014, 09:17:03 PM »
Seriously.  We were in Phoenix in August 2012 - it was 114 in the day, and only cooled to around 95 at night.  Uninhabitable.

367
Beer Travel / Phoenix / Glendale / Peoria, AZ?
« on: May 24, 2014, 04:01:55 PM »
I am headed to Glendale, AZ in late June.  Any must-visit breweries in the Phoenix area?

368
Yeast and Fermentation / Re: Am I being too anal?
« on: May 23, 2014, 12:23:13 AM »
http://www.angelfire.com/cantina/carbonation/PumpSystem.htm

Here's the CO2 recovery and pump thing.
That's interesting. The coolest thing I learned on my recent tour of the Sierra Nevada brewery is that they capture their co2 from fermentation, so they went from 4 trucks a week of co2 to 4 trucks a year. It's a fascinating idea and I wish us homebrewers could have something like that so we could limit the amount of co2 we have to buy. I think it'd be a bit pricey and maybe too complicated for me.

At beer camp they pointed out that the esters and alcohol has to be removed to get the purity of CO2 they need ( we know that air locks don't just smell like CO2).

This one time, at beer camp...

Jim said, "Here.  Hold my beer and watch this."

369
Yeast and Fermentation / Re: Am I being too anal?
« on: May 20, 2014, 08:13:16 PM »
You are clearly on the right track Jim.  Now I need to buy a scuba breather and purge my garage with CO2 before a cold crash.

370
Yeast and Fermentation / Re: Am I being too anal?
« on: May 20, 2014, 05:45:48 PM »
You're adding just as much air when you open and throw in the dry hops.  I just don't worry about it until it's time to rack, and then I make sure the receiving keg is fully purged with CO2.

I'd also be careful about using a stopper and creating a vacuum... have you ever seen a commercial fermenter that has imploded?  Not a pretty sight.

No doubt.

371
Yeast and Fermentation / Re: Am I being too anal?
« on: May 20, 2014, 10:51:46 AM »
Part of the issue for me is that I cold crash 3 times.  Once when FG is reached to precipitate the yeast, after which I dump the yeast and I raise the temp again to dry hop.  Then crash again to precipitate the hops and dump them.  I have been kegging at that point and then continuing the cold conditioning in the keg... so I guess its 2 times, the second one in conical and keg.

Anyway, I think the solution that I am going to do is this: once FG is reached just use a stopper with a valve stuck in it.  That way I can keep it closed during cooling and when I go to keg I can just attach CO2 and transfer it with a little pressure to the keg.

But again, this appears to be a solution in search of a problem.  But being the CDO type I'm going to do it anyway.  (CDO is the same as OCD except the letters are in the correct order) 

372
Yeast and Fermentation / Re: Am I being too anal?
« on: May 19, 2014, 07:56:50 AM »
Typo and incorrect word fixed.  Yike.  I always read a post 2-3 times before I hit 'Post.'

I ferment in a stainless conical - I guess I also should have said that.  I can just put a tri-clamp cap on the lid, but I think it'll just suck air through the gasket.  I hear you all say that it doesn't matter, so on to the next 'system improvement project.'  Thanks for the input.

373
Ingredients / Re: Grain tea
« on: May 18, 2014, 02:21:28 PM »
Perfect!  Thanks Denny.

374
Commercial Beer Reviews / Re: Stone Go To IPA
« on: May 18, 2014, 02:19:59 PM »
I had two pints of this yesterday for lunch.  It wasn't advertised by the waiter as a session IPA, so I thought it was a regular strength offering.  I too found the taste to be quite different.  I wasn't sure if I was going to like it, but about half-way through the first pint I started enjoying it more and ordered the second one.

Interestingly I did not notice the thinness others have spoken about.  But I wasn't out to evaluate a beer, just to enjoy one with lunch and a good conversation, so my focus was divided.

My favorite session IPA currently is Fort George's Suicide Squeeze (only available in cans & kegs as far as I know).  It does have a fairly thin body but the hop flavor and aroma make up for it.  It is very refreshing I think.

375
Ingredients / Grain tea
« on: May 18, 2014, 02:08:13 PM »
A few of us here in Yakima recently started a BJCP class which meets at my house.  I've just concluded that I want to incorporate a new element to get more familiar with the specific flavors that different malts and grains contribute to beer.  In a recent exchange with Denny, he suggested making teas out of the various malts in order to taste & evaluate them.

So here is what I'm thinking:

Logical groupings: (each grouping at a different meeting)
   *Base malt comparison
   *Crystal Malt comparison
   *Roast malt comparison
OK you get the idea...  What are some other logical groupings?

I have some questions for you all though.
   -What is the best grain to water ratio for grain tea?
   -What is the best temperature for steeping?
   -How fresh does the tea have to be?  If I did it at noon and the meeting was at 7:00 would that be a problem?

I'm also not sure how to best organize a tasting form.  It seems to me that consistently asking the same right questions on an evaluation form (kind of like the BJCP Score Sheet) would be helpful for the process and remembering afterward.

Pages: 1 ... 23 24 [25] 26 27 ... 70