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 - hopfenundmalz

Pages: 1 ... 180 181 [182] 183 184 ... 403
2716
Started in '91 and was taught by one of my cousins, who had been brewing for a while, all grain.  So I started with all grain.  Speaking of pre-internet, who remembers "The Cat's Meow"?  I still have copy on one of my brew book shelves.
Wow, there's a flashback!
yes, I remember that. "I haven't/just brewed this and I know it is going to be really good."

2717
Started in 92, went all grain after about 30 batches, so 94. That was back when all grain was considered to require lots of skill and knowledge (pre-internet). After doing it the first time, I said "that is all there is to it?".

2718
Beer Travel / Re: New York City
« on: May 14, 2013, 09:24:25 AM »
How could I forget the historic/touristy Mcsorley's Ale house. Go once just to see it.

We have loved the food and beer in the bar room in the front of Gramercy Tavern. Once again, a spendy place, but worth it.

2719
Ingredients / Re: It's SPRING!!!!
« on: May 14, 2013, 07:19:37 AM »
HAH, fixed it. Flickr doesn't make it easy though.

Back to green hops..... is there a DIY to get a ballpark bittering power of your home grown? Or is it pure trial and error....?
i used to do the trial and error method, and once I know the rough amount needed, did that amount each year. This year I just bittered with magnum, as that was pragmatic.

2720
Beer Travel / Re: New York City
« on: May 13, 2013, 06:01:42 PM »
Also:
dba on first down by Houston St.
DBGB on Bowery, a Gastropub.
Spotted Pig in the west Village.

Bring $$$ for the last 2.  :)

2721
All Grain Brewing / Re: Grains on hand
« on: May 13, 2013, 05:25:11 PM »
I use a bag of 6-row every year. CAPs and sometimes to add a little more DP.

Most of my list is like what has been mentioned.

2722
Ingredients / Re: It's SPRING!!!!
« on: May 13, 2013, 04:53:39 PM »
I assume you didn't use it for bittering? And how the heck did you get that picture to show?
Dr. Tom, you know, has his secret ways.

2723
General Homebrew Discussion / Re: Cowboy Brewers
« on: May 13, 2013, 12:11:52 PM »
Sean has a cowboy hat....
yes he does.

2724
Yeast and Fermentation / Re: British Yeast Recommendation
« on: May 13, 2013, 10:28:47 AM »
I used Ringwood once. That was the first, and last, time.

2725
Kegging and Bottling / Re: Pin lock VS Ball Lock
« on: May 13, 2013, 10:26:49 AM »
BTW, that's a score on the 3 gallon keg as I'm sure you know.  Wish I had more of those.
Disn't bother to negotiate on the price, just said I would take it.  :)

2726
Kegging and Bottling / Re: Pin lock VS Ball Lock
« on: May 13, 2013, 09:25:44 AM »
Hopefully the price of new ball locks will fall as people start to buy more. I've already seen them sold for ~$90 in multi-packs. Given the hastle of some used kegs, I'd pay a premium for new. I think if it dropped to $75 or so it would be great.
The ones I have seen for $90-100 new are made in China.

I picked up a nice 3 gallon ball lock in S. TX for $30, at a flea market last month.

2727
General Homebrew Discussion / Re: Bottling prep
« on: May 13, 2013, 09:22:52 AM »
For used bottles, clean them, put foil over the opening, and then bake for an hour at 375. Turn the oven off and take them out the next day, they will be sterile.

+1 for the oven method. I don't bother with the foil. I rinse the night before bottling day, pop them in the over and bake at 375 for 20 minutes or an hour or you know, whenever I remember to get up and turn off the oven. and leave them in there till bottling time. that oven and everything in it should be pretty close to sterile at that point.
The foil I'd for longer term storage. I do a case of bottles at a time in the oven, so not all get used soon.

2728
General Homebrew Discussion / Re: Bottling prep
« on: May 13, 2013, 05:44:53 AM »
For used bottles, clean them, put foil over the opening, and then bake for an hour at 375. Turn the oven off and take them out the next day, they will be sterile.

2729
Beer Travel / Re: New York City
« on: May 13, 2013, 05:40:14 AM »
There are many fine places in Williamsburg in Brooklyn. Brooklyn Brewing (check the hours),Mugs Ale house, Spuytin Duyvel, and Barcade. Those are fairly close together, and just over the East River.

2730
Yeast and Fermentation / Re: British Yeast Recommendation
« on: May 13, 2013, 05:33:28 AM »
Ones that I use.
1968/002, the Fuller's strain.
1469 for my Timothy Taylor Clone attempts.
022 Essex ale is a good change of pace when it is out.
1275 also can make some nice bitter.
1028 works for high gravity beers.

Pages: 1 ... 180 181 [182] 183 184 ... 403