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Messages - yso191

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391
Beer Recipes / Re: Brun' Watrer profile for Scottish?
« on: November 19, 2015, 07:50:46 AM »
Thanks!

392
Beer Recipes / Re: Brun' Watrer profile for Scottish?
« on: November 19, 2015, 07:40:20 AM »
In my version the choices are Amber: Full, Balanced or Dry.  I'm assuming Balanced?

393
Beer Recipes / Brun' Watrer profile for Scottish?
« on: November 19, 2015, 07:25:26 AM »
I'm going to brew a Scottish 80/ over the Thanksgiving weekend.  What Brun' Water profile would be best?

394
Equipment and Software / Re: pH meters
« on: November 17, 2015, 09:07:36 PM »
OK, the Milwaukee 102 just went on my list.  Thanks!

395
Equipment and Software / Re: pH meters
« on: November 17, 2015, 08:06:15 PM »
I use 100% RO water, and use Bru'n water to estimate mash pH now.  Perhaps I've just answered my question.

Without a pH meter, how do you know you're really getting what you calculate?

I don't.  The beer turns out pretty good though.  I guess it is a trust thing.  Nonetheless, I am still considering putting it on my list for Christmas.  What do you recommend?

396
Equipment and Software / Re: pH meters
« on: November 15, 2015, 04:09:45 PM »
I use 100% RO water, and use Bru'n water to estimate mash pH now.  Perhaps I've just answered my question.

397
Equipment and Software / pH meters
« on: November 15, 2015, 02:28:08 PM »
I am being bombarded by family members for Christmas gift ideas.  One of the things I have been interested in is a good pH meter.  But every time I get close to getting one I am stopped by one thing: What difference will it make?

As I understand it, it takes about 30 minutes for the mash pH to stabilize.  If an adjustment is made at that point (particularly given the sample cool-down requirement)  it will just swing into the correct pH about the time to lauter.  So I think, 'What's the point?'

I have got to be wrong on that though since the pros (I assume) check pH.  So:

1. Tell me how I am wrong.
2. Tell me what pH meter to buy. 

FYI, I like to buy the right thing first, rather than go cheap and then get disgusted and go out and buy the right thing later.

398
All Things Food / Re: Home Made Trout Caviar
« on: November 15, 2015, 09:21:16 AM »
That looks amazing!
So did your Maitake which, I have grown in the past but does not grow here in BFE whyo...
If you ever get more than you can deal with, I would cover shipping to have some again.
I would be happy to but that wouldn't be until next fall. This year we only found a couple due to a dry fall I presume. Btw what if BFE?

I'm guessing Bum F. Egypt

399
The Pub / Just a great brew day
« on: November 14, 2015, 08:30:34 PM »
My schedule has been crazy for a couple of months and I haven't been able to brew.  Today I brewed an IPA.  Everything went perfectly.  I thought I might be rusty, but no issues at all.  And I love my new stainless insulated mash tun!  It worked perfectly, only dropping 2 degrees over the hour.  It just felt so good I had to post about it.

400
Equipment and Software / Re: Reverse osmosis systems
« on: November 12, 2015, 06:27:09 PM »
I always use RO water for brewing.  The only downside is the small (4 gallon?) pressure tank.  So I just set an alarm to go off every 40 minutes and I take another gallon out to the HLT.  I have a Culligan system.  I heartily recommend Bru'n Water software.

401
The Pub / Re: My grocery store is like the UN...
« on: November 11, 2015, 07:47:28 AM »
Ford Mustang  = fart moonstink


Sent from my iPad using Tapatalk

Wow, that was too far for me!  I ran that by in my head before I posted and thought 'nah, that can't be it.'

402
The Pub / Re: My grocery store is like the UN...
« on: November 10, 2015, 11:10:57 PM »
OK I'm dense.  I don't get it.  Someone draw me a picture?

403
Ingredients / Re: 2014 Amarillo
« on: November 08, 2015, 10:03:49 PM »
I have been amazed at the difference between of hop lots within the same variety.  Different blocks in the same farm, different age of hop plants, different farms and different weather in a given year.  All of these things make for dramatically different aroma/flavor profiles.  That is why brewers go to the hop companies during harvest to evaluate different lots and choose which ones they want for the flavor profile they want in their beer.  What one doesn't want, another brewer does.

404
Pimp My System / Re: The Brew Elevator
« on: November 08, 2015, 07:30:24 PM »
Excellent solution!

405
Ingredients / Re: 2014 Amarillo
« on: November 08, 2015, 07:29:01 PM »
I seriously doubt that something would go bad with hops.  They get old after a while but they get a cheesy aroma.  Have you worked with Amarillo before?  It could be that you just don't like the hop.  Some people are very sensitive to very specific flavors.  Can you describe the bad flavor?

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