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Messages - yso191

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46
Homebrewer Bios / Re: Fish Bio
« on: April 23, 2015, 06:12:26 PM »
Welcome Fish, and thanks for your service. 

I was in Fairbanks recently.  I really enjoyed it... but it was during the peak of Summer.  I found two breweries: Silver Gulch which has been there for some time and has GREAT food, and Hoodoo Brewing Co. which is new.  I liked them both.  Hoodoo is in town while Silver Gulch is about 20 minutes out as I recall.  Anyway, I hope you enjoy your time in the Great North!

47
Pimp My System / Re: New SS 7gal conical fermenter!
« on: April 22, 2015, 02:11:28 PM »
I love mine.  I'm sure you will too.

48
Going Pro / Re: Well, this happened.....
« on: April 22, 2015, 07:45:27 AM »
What an awesome position.  And you're the perfect guy for it!  As I recall you were functioning informally in that position last Summer when my wife and I made it down to Eugene.  :)

49
The Pub / Re: Brand new beer style...
« on: April 21, 2015, 05:29:27 PM »
Sounds like the best use of black IPA that I've heard yet.

Oooh snap!

50
I accompanied a friend brew on his once.  Seemed to work OK.  The biggest issues for me was the limited grain capacity and it took a long time to get to boil.  Those are minor issues; I'm sure you will like it.  As to BeerSmith, use a BIAB profile, as that is essentially what you will be doing.

51
Pimp My System / Re: Motorized Mill & Cabinet
« on: April 20, 2015, 07:57:58 AM »
My guess is he got it from this guy.

http://www.allamericanaleworks.com

Your guess is correct!

52
Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 20, 2015, 07:50:56 AM »
I want a law named after me. 

53
The Pub / Re: Posting Pictures
« on: April 18, 2015, 07:48:01 AM »
I upload from my iPhone to photobucket without having to connect my phone to my computer.  Maybe I'm misunderstanding your issue.

54
Pimp My System / Re: Motorized Mill & Cabinet
« on: April 17, 2015, 12:51:11 PM »
What does 'properly set' mean?  I just cranked the hex key till it would turn anymore.

55
Pimp My System / Re: Motorized Mill & Cabinet
« on: April 17, 2015, 12:09:06 PM »
Very nice!  Is that direct drive?  If so, look out for rocks!

Yeah, didn't think about that.  *fingers crossed*

56
Pimp My System / Re: Motorized Mill & Cabinet
« on: April 17, 2015, 12:08:09 PM »
Nice!

Run some grain through that puppy!

Next Thursday!  The first open day I have.  Brewing an light APA to get ready for Summer.

57
Pimp My System / Motorized Mill & Cabinet
« on: April 17, 2015, 09:23:45 AM »
I am finally finished with my latest project: motorizing my grain mill. 




I got the cabinet from the local ReStore (Habitat for Humanity's 2nd hand store) for ~$10, put wheels on it, had a friend build the top so that the shaft from the motor would match that of the mill, and then wired a light switch to turn it on and off.  Voila!  Works great... well I haven't put any grain through it yet, but it passes the smoke test!  BTW Thanks to AmandaK for the sourcing the motor.

58
Kegging and Bottling / Re: keg conditioning with priming sugar
« on: April 17, 2015, 09:02:36 AM »
The problem with carbonating with sugar rather than force carbonating is that the keg loses its seal when not under pressure.  The slow production of CO2 by yeast will not seal it.  At least that has been my experience.  Even if you pressurize the keg at the beginning, the beer will absorb the CO2faster than the yeast can produce it so it will lose its seal.

59
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 16, 2015, 12:37:42 PM »
My opinion has always been the consensus.   8)

60
The Pub / Re: Beer Flight Fun
« on: April 12, 2015, 05:37:21 AM »
Nothing against IPA's. But, can you taste anything after flight no. 2?

The real question is: Why would you want to?

I'm sure I would have gone with the flight of IPAs.  Apparently I live in the right part of the world because 80% of the time when I ask myself what style I want to drink, the answer is "An IPA!"

Seriously, there is just so much going on in a good IPA!  Malt character, mouth watering acidity, intriguing aromas, bracing bitterness...  And each of these categories has three dimensions of variability to experiment with. 

I never tire of it.  ::)

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