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Messages - hopfenundmalz

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3211
I have just used my CO2 tank. It only takes 2 PSI to do it. Connect, turn on the gas, crack the ball valve, close the ball valve when done, turn off the gas, disconnect.

3212
Equipment and Software / Re: Broke a glass carboy this morning
« on: August 18, 2012, 12:39:02 PM »
Why not get a bucket?  Easier to store and clean than a carboy shaped fermenter.

+1.  I have been using glass less in the process. At my wifes urging I got some of the bigger plastic buckets, and those are easy to clean.

As I get older, I am more scared respectful and cautious of glass.

3213
General Homebrew Discussion / Re: I've lost that "new hobby" smell
« on: August 18, 2012, 07:47:35 AM »
Summers are my time to drink the lagers I made in the winter. I do not like to brew in the summer heat. Now it has cooled down to a temperature where I am thinking of doing a brew agian. Landbiers are a style that I find tasty, and there is not much information out there abouit them. Told my wife I am now on a mission to brew one. If you don't know this lager style, you might find one imported from Germany, or if you are not so far from Wisconsin, the New Glarus 2 Women Lager is also a "Country Lager".

This is what is inspiring me to brew again. It might only fit into category 23, but I am brewing it for me.

Clubs - mine has little structure, but has some educational demos and the information is exchanged in face to face discussion. For some reason, I get a lot of questions on making Pilsners these days. Happy to share what I know.

3214
Yeast and Fermentation / Re: White Labs vials?
« on: August 18, 2012, 07:36:40 AM »
If you have good samitation, you can refill with starter wort, you will get a small amount of clean yeast that can be bumped up for another beer.

The LHBS collected the 5000 vials and had Chris White come out for a day.

3215
Extract/Partial Mash Brewing / Re: Black Forest Stout truncated
« on: August 18, 2012, 05:29:47 AM »
The one cherry stout I tried a couple years back (Bell's) I didn't like. And I realized afterwards I don't like cherries in any beer, period (though I do like cherries). So I am biased, but as far as I am concerned, it's like leaving out okra in just about any recipe, including fried okra... it can only be improved.



Bells uses Montmorency cherries, which are very tart. One could always try Balatons which are not so tart, or a sweet cherry like Bing or Rainier.


3216
Beer Travel / Re: Colorado and Utah Trip?
« on: August 17, 2012, 05:36:10 AM »
Some great infromation. I am thinking of going south from Moab, through Nurita to Teluride (never been) and then to Durango. We have driven south of Grand Junction a several times, a couple of times doing a loop around the LaSal mountains and through Gateway (Gateway was a town lost in time until the guy who owns the Dicovery channel ruined it with the huge resort - or imporved it based on your viewpoint). It is very scenic that way, as you are in a long redrock canyon following the Delores river.

There are more breweries than I can visit. Will also be driving, so if I stop it will be lunch+one and done. In Durango I should be able to walk to several places.






3217
Beer Travel / Re: Colorado and Utah Trip?
« on: August 16, 2012, 03:35:12 PM »
You're probably already familiar with it, but Moab Brewery is kind of hit-or-miss.

Moab brewing can be hit or miss, but considering the other options...

There are a number of good breweries along the I-70 corridor on your way to Utah, I've hit a lot of them over the years. I'm actually writing about our last trip to the Colorado Western Slope on my blog (brew-trek.com) right now, you can also read about our other trips to breweries in Durango, Alamosa, etc.

A couple of places that I think are can't miss along I-70 are Crazy Mountain in Edwards, and Palisade Brewing just East of Grand Junction.

Have fun!
Looked at your blog and will study it more.

Is Glenwood Springs brewing still a good place?

Thanks to all for the good advice. I really am thinking of a swing through Durango and then to Pagosa Springs to see some new country.

3218
Beer Recipes / Re: Doing a series of SMASH recipes. Got any tips?
« on: August 16, 2012, 02:12:55 PM »
I would change the pils to 3 lbs. Something was not right with that hopville calculation. Pils malt is not that much different from 2-row as far as the ppppg.

3219
All Grain Brewing / Re: 2 gallons in my dead space
« on: August 16, 2012, 02:10:07 PM »
My converted keg system use a pico brewing false bottom. I have 2.5 gallons of "dead space".  It makes pretty good beer.  :)

3220
Yeast and Fermentation / Re: oxigenation flowrate
« on: August 14, 2012, 06:52:26 PM »
If you have a flow rate meter like this, I'd think you'd be measuring the actual flow regardless of resistance:



If you have a medical regulator like this, then the resistance will affect the rate:



I don't know if this is that big of a deal, since you're only making a rough estimate anyways.  Even if you know the exact rate, O2 that bubbles to the surface isn't being absorbed so higher rates are just a waste of money. Pick a moderate rate that produces minimal foam and stick with it, and you should be able to dial in your process by adjusting the time you run it for.  Just like pitching rate, oxygenation is a variable that you can change to get a different result.  If you like the way the beer turns out, you don't need a DO meter.

You just told me YDIW! Something I had not thought of. Might have to go to a higher flow rate, or a longer time at a lower flow rate. Dang - always something to consider. No DO meter here.

3221
All Things Food / Re: New Sausage Book by Ruhlman and Polcyn
« on: August 14, 2012, 06:46:24 PM »
Graham - Ouch!

Talked to Chef Polcyn last weekend at the place in Milford. He said the first book with Ruhman was thought to be able to sell about 8-10K copies. It is over 125k now. Something of an anomoly for the authors not having a TV show. An added benefit is going around the country to do demos/lectures that are comped by the local organizations. Sausage is now cool!

3222
Beer Travel / Re: Colorado and Utah Trip?
« on: August 13, 2012, 11:42:02 AM »
That helped, those were not on the rada.

3223
Beer Travel / Re: Colorado and Utah Trip?
« on: August 13, 2012, 10:39:15 AM »
A friend said to hit up Left Hand in Longmont, as his hometown is Longmont. Might have to stop.

3224
Beer Travel / Colorado and Utah Trip?
« on: August 13, 2012, 06:52:44 AM »
Looking for any information that the collective can give us. We are flying to Denver and then driving to Moab UT in Sept. We know the Moab area, and are going to do some hikes in the parks (some trails for the 2nd or more times)

We will go to Fort Collins for a couple nights. Odell and New Belgium are on our list. Anything to add? Is Funkworks/Crooked Stave worth a visit? Recommendations on hotels would be good.

Haven't been through Colorado to Utah in many years. Recommendations close to I-70 would be good.

Return trip might include Telluride, Durango and on to Alamosa. Only been to Durango on the southern route, and have done the train ride.

3225
Beer Recipes / Re: Winter warmer with homegrown Chinook?
« on: August 12, 2012, 07:45:07 PM »
This is a recipe that I have made many times. It has a harshness when fresh that mellows with time. It is now very dry - as my wife says "It has crossed the equator twice." The dry hopping can give it a nice hop aroma. I have done this with 3 or 4 British style beers SSoS and a historic IPA, and it works for me. The historic IPA was pretty mush undrinkable from the harshness from the huge charge of EKG for bittering, but after it aged, it was very nice. Try it some time.

If you have 30 cornies you can tie a few up with beers to age.

Look up this in Zymurgy for reference and inspiration.  Brew it for Ant.
The Evolution of English IPA Ant Hayes  July/August 2009 

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