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Messages - reverseapachemaster

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All Grain Brewing / Re: Thermal mass question
« on: December 23, 2013, 07:47:28 AM »
I should note that I brew in my kitchen, using a gas stove. Once I get to the temp I want, I can turn the gas flame down to a "maintenance" level for as long as I need to hold that temp. I'm not sure how easy it would be to do that outside on a propane burner, or with an electric heater setup for that matter.

I have not had good luck trying to maintain temperature on an electric coil stove. It seems like the coil continues to give off a lot of heat even after the coil is turned off. I always seem to overshoot target temperature if I shut off the burner at target temperature and leave the water on the burner. There's probably a certain number of degrees below target that I should shut off the burner to stay at the target temperature but I haven't figured out what it is.

Beer Travel / Re: Ft. Collins for the holidays
« on: December 22, 2013, 09:40:20 AM »
Fort Collins Brewing doesn't seem to get a lot of love but they make some really solid beers. Most of their regular line up are classic American craft styles but they do some really good and contemporary seasonal and one offs. There is both a tap room and a restaurant on site. Go to the restaurant, it usually has some beers on tap that aren't available anywhere else. After you eat and drink then check into the tap room and fill up on anything you couldn't get in the restaurant.

I am also a big fan of Funkwerks, Odell and NB up there.

General Homebrew Discussion / Re: When did you switch to all grain?
« on: December 21, 2013, 09:59:11 AM »
I think I brewed 4-5 extract batches before moving over to all grain. I wasn't opposed to extract brewing but I felt like I wasn't getting as hands on with the process as I could be.

Beer Recipes / Re: Saison from homepage
« on: December 17, 2013, 07:19:24 AM »
You can add the sugar as primary fermentation slows. I wouldn't worry about trying to get the wheat in the beer.

I've tried several of those homemade candy sugar recipes and while several make good products that will add good flavor to your beer, none of them come close to the complexity of the commercial products.

General Homebrew Discussion / Re: First US Trappist Brewery!!!!
« on: December 17, 2013, 07:15:36 AM »
It doesn't necessary guarantee that they will make Belgian-style beers just because they are Trappist. They could just as easily make American styles or German styles or AALs...

All Grain Brewing / Re: Single Infusion Mash Time
« on: December 16, 2013, 07:44:07 PM »
Usually 60 minutes. I've done a few 75 minute mashes. Not sure the extra time added anything.

I've done a turbid mash. That was like four hours of mashing.

Kegging and Bottling / Re: New or old Soda Kegs
« on: December 16, 2013, 07:41:59 PM »
I bought two corny kegs in (I think) 2010 for $30 each. I frequently think about selling them back into the market at current prices since I don't have a keg set up yet.

It's going to start getting cheap enough to find used 1/6th barrel sanke kegs and buy sanke connectors over buying corny kegs. I've seen the 1/6ths on craigslist for as little as $25. 7.5 gallon sankes sometimes float around for $20-50. Corny kegs locally are $45-60. I hear there are going to be 7.5 gallon slim kegs showing up on the market that may replace the 1/6th kegs which could push those out onto the homebrewing market.

The Pub / Re: Let the Games Begin!
« on: December 16, 2013, 10:36:02 AM »
Dang you can see his whole face ripple after the ball hits.

Ingredients / Re: Avangard Pilsner Malt
« on: December 16, 2013, 07:44:35 AM »
The promo email that I got said it's cheaper than Weyermann. They also did side by side tastings with Weyermann and preferred the Avangard. So I guess we'll see.

Who is the "they" in the tasting?

Ingredients / Re: Gotta Vent about CaraPils
« on: December 14, 2013, 02:13:54 PM »
The only reason it makes sense to use carapils is if your brewhouse is set to mash at a specific temperature but you need/want more dextrins in your beer. Rather than recalibrate your system to mash higher on some beers you can adjust the dextrin content of different beers with carapils.

Definitely agree carapils is overused by homebrewers and often used for the wrong reason. Recipes mashing at 149 for fermentability with a chunk of carapils makes no sense. Just ferment warmer and leave out the carapils.

All Grain Brewing / Re: how to darken my Saison
« on: December 14, 2013, 01:11:20 PM »
Sinamar is best if you're not looking to change the flavor profile. Carafa dehusked, midnight wheat, chocolate wheat or even black malt would be fine at a really small amount to adjust the color but would not be as invisible in the flavor as sinamar.

I would not worry about the color on a saison. Dupont is 100% pilsner malt and it's considered the archetype of the style and very light in color.

Classifieds / Re: 5 Gallon Whiskey Soaked Barrels now available!
« on: December 14, 2013, 12:37:58 PM »
I think Balcones only does five gallon barrels but other distillers sell 8-15 gallon barrels.

The Pub / Re: Whiskey
« on: December 13, 2013, 08:06:12 AM »
Disagreed. I like bourbon. You guys can keep the scotch. I never found the taste for the stuff. And I realley detest peat, in whiskey and beer.

I had never tasted Scotch prior to this year. But when I did, all I could think as a BJCP judge was: Defect...chlorophenols.  The experience also helped me realize that some people just aren't very sensitive to chlorophenol in beer either. Possibly because they either don't taste it or think it's an attribute (probably from drinking scotch!).

What kind of scotch were you drinking? I could get on board with that idea on peated scotches but mainland scotches won't have that medicinal flavor of chlorophenols. There is a harder mineral taste in them than bourbon or Canadian whiskey but not chlorophenols.

Homebrew Clubs / Re: Dues for Home Brew Club
« on: December 12, 2013, 08:09:33 AM »
Our club is $30/individual and $40/family. Dues are not mandatory to attend meetings but they are mandatory to participate in the club competitions, big brew sessions, and participate on the club's forum. The meetings are open but there's only provided beer in a few of the meetings. Most of the drinking is beer provided by homebrewers and everybody shares.

I'm not really sure where all the money goes. We have over 200 paying members plus we get fees from the German-style homebrewing competition we run in September and part of Bluebonnet, plus you pay to get in on big brews, the intra-club competition in the fall and the end of year party. I'm sure the money is put to use somewhere. Hopefully the club has liability insurance.

I wish there was more education/technical skills time in the meeting and less open drinking time.

Ingredients / Re: Home-Smoked Malt
« on: December 12, 2013, 08:01:50 AM »
That's a nice set up. If I had that kind of smoking equipment I'd make a lot more smoked beer too.

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