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 - In The Sand

Pages: 1 ... 7 8 [9] 10 11 ... 27
General Homebrew Discussion / Re: Brewing with Hibiscus....
« on: August 12, 2013, 11:50:30 AM »
Aren't hibiscus toxic?

Wow!  You guys actually keep records? I figure if I don't know how much I have brewed.......nobody else will either ;)

I only keep records of my recipes, but unfortunately they all have volumes associated with them so I'm self-incriminating I suppose.

Just curious.  I've done 116 gallons so far, but hopefully I'll double that by the end of the year.

Equipment and Software / Re: Freezer Died; Kegerator Recommendations?
« on: August 10, 2013, 07:39:05 PM »
Lol. I'm of no help, just wanted to say I had two fridges just go a minute ago. Now I'm down to 3. :'(

Ingredients / Re: Single hopped beer tasting notes - 2013 edition
« on: August 10, 2013, 02:06:59 PM »
Thanks for the tasting notes. I've never had any of these hops so that'll help in the future.

I don't use a filter with pure O2. I think that's just to filter out particulates in the air like you said.

The Pub / Re: Dogfish Head sitcom
« on: August 10, 2013, 12:36:10 AM »

The Pub / Re: Dogfish Head sitcom
« on: August 10, 2013, 12:28:21 AM »
Glad I don't watch TV.

+1 and I like Sam but that's a bit much.

Kegging and Bottling / Re: Am I being impatient?
« on: August 10, 2013, 12:26:55 AM »
Buy a carb stone for $12 on morebeer and a 12" piece of tubing and stick it on the gas in post inside. Set to serving pressure and leave 2 days. It'll be ready then.

BTW I didn't read all of the other posts but I think this is a good solution, as it's what I do and it works GREAT!!! 

Also, to your original post, it's not done carbonating yet.  I too get impatient like that and had the same issue in the past. Cheers!

Going Pro / Re: Brewing for food commercially
« on: August 08, 2013, 08:55:19 PM »
Isn't it sort of like growing your own tomatoes for a tomato soup? Your not selling the beer as "beer". So it makes since to me that you wouldn't need a license. However, my opinion means absolutely nothing when it comes to matters of the law.

Ingredients / Re: Hops Storage
« on: August 07, 2013, 10:18:04 PM »
It depends on how long they've been like that and, like others said, if they are sealed good. You can look at them and tell if they're bad.

General Homebrew Discussion / Re: Popping My Homebrewing Cherry
« on: August 07, 2013, 02:10:55 PM »
Great feedback...thanks. Quick question: I'm fermenting in a plastic carboy- what's the best way to take a gravity reading without making a mess/disrupting the process? Thanks!

I use a turkey baster.  Make sure it's sanitized before you plop it down in your beer.  Try not to stir the beer up either, so as not to oxidize. 

Yeast and Fermentation / Re: vigorous fermentation
« on: August 06, 2013, 01:25:47 AM »

I can't say if you should pitch more yeast because I don't know what the gravity is right now. I would guess the answer is no but you will have to measure the beer and see.

 gravity right now from 1.078 on 8/3,  is 1.020 today 8/5

Should still be going.

Yeast and Fermentation / Re: vigorous fermentation
« on: August 05, 2013, 11:44:54 PM »
ok I'll  check  it when I get home  just needed to be sure that  it'd be ok sitting in primary for a  month or so, I  have heard that it's  not great to leave it in primary for more than a week or so.  my next one is a pumpkin ale

Old wives tale. Leave it in primary. There is weight to the statement about leaving it with yeast if you're dry hopping it. Vinnie with Russian River said he tries to remove it from as much yeast as possible before dry hopping IIRC. But at a homebrew scale YMMV.

The Pub / Re: song title game
« on: August 05, 2013, 07:58:23 PM »
Pink - Aerosmith

Pages: 1 ... 7 8 [9] 10 11 ... 27