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Messages - alestateyall

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16
General Homebrew Discussion / 9 oz tumbler
« on: February 26, 2014, 05:40:29 PM »
Bow flex in the beer room equals no calories.


Sent from my iPhone using Tapatalk

No calories burned on Bowlfex? or calories from beer equals calories burned on Bowflex for net zero? ;)

17
General Homebrew Discussion / Re: 9 oz tumbler
« on: February 26, 2014, 05:08:43 PM »
I hear ya. I got a fit bit for Christmas.  That really clued me in to how little I move on a normal work day. Fit bit has encouraged me to get moving. That plus little steps like smaller glasses has led me to drop a few pounds without much real work.

18
The Pub / Re: Oops
« on: February 26, 2014, 04:13:53 PM »
My first thought was maybe the kid didn't have a clean record before this incident...

19
General Homebrew Discussion / 9 oz tumbler
« on: February 26, 2014, 03:41:59 PM »
I bought some 9 oz beer glasses. Now I can have 2 different beers on the same day without totally killing my diet.


20
Equipment and Software / Re: Speidel Braumeister - I did it
« on: February 26, 2014, 08:43:55 AM »
Awesome. Did you get the 20L or 50L?

Will you need to run a special circuiting you house for it?

21
Kegging and Bottling / Re: Can you bottle keg beer?
« on: February 25, 2014, 07:22:21 PM »
I have a blichmanm beer gun which I love but here is a link for an inexpensive way to bottle from the keg. If you do it right the bottled beer will last years.

http://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/

22
Yeast and Fermentation / Re: House Yeast
« on: February 25, 2014, 06:10:41 PM »
PS. The yeast ranch pictures and commentary were really cool. I think S needs to go for a PHD. That is the kind of passion that would make him a successful researcher and professor.

23
Yeast and Fermentation / Re: House Yeast
« on: February 25, 2014, 06:07:27 PM »

Quote
There's nothing wrong with referring to the hobby as amateur brewing.  I consider myself to be an amateur brewer and an amateur brewing scientist.  The major difference between what I do and what professional brewers and professional brewing scientists do is that professional brewers and professional brewing scientists receive compensation for their work.  I do it as a labor of love.

I hate it that we've hijacked the word "amateur" to imply ineptness.  It come from the Latin amare meaning to love.  In nearly every human endeavor, I see amateurs who attend to details at a level no professional would tolerate. 

And thank you for the enlightening, informative post!
But "amateur" is a perfectly valid description for what we do, as is "hobby brewer".

I for one hope we don't have a movement to start calling our hobby amateur brewing or hobby brewing. I much prefer the term home brewing.

24
Beer Recipes / Honey Blonde Ale
« on: February 25, 2014, 06:01:16 PM »
I loved this beer:

Volume: 6G
OG: 1.041
FG: 1.007
4.0 oz Honey Malt (25.0 SRM) Grain 1 3.8 %
1.6# Extra Light Dry Extract (3.0 SRM) Dry Extract 2 24.1 %
3.3# Pilsner Liquid Extract (3.5 SRM) Extract 3 49.6 %
0.25 oz Northern Brewer [9.60 %] - Boil 60.0 min 9.7 IBUs
0.25 oz Northern Brewer [9.60 %] - Boil 20.0 min 5.8 IBUs
0.50 oz Northern Brewer [9.60 %] - Boil 0.0 min 0.0 IBUs
2L+2L two step starter Cry Havoc (White Labs #WLP862)
1.5# Honey

I started fermentation at 57F then after 4 days of vigorous fermentation I raised the temp to 60F.

You could sub US-05 or WLP001 yeast. But I liked the Cry Havoc flavor.

25
General Homebrew Discussion / Re: Clear Beer!
« on: February 25, 2014, 05:52:07 AM »

German pils from last year.   I really need to brew another one.



If someone served me that at a bar it would be love at first sight. Very bright.

26
Yeast and Fermentation / Re: House Yeast
« on: February 23, 2014, 06:59:49 AM »

I have always kept a yeast bank on agar slants.  At first, I did it because brewing yeast cultures in the early nineties left a lot to be desired.  As the years passed and the number of high-quality yeast cultures available to amateur brewers increased, I continued to maintain my bank because I did not have to worry if my LBHS had a culture in stock.   

I had several cultures in my old bank that were not available via the amateur brewing trade for a long time (none of the cultures in my current bank are available via of the amateur brewing trade).  For example, I had a multi-strain Ringwood culture that I plated in 1994 from hydrometer sample taken at a Peter Austin and Partners designed and installed brewery.  I passed that culture around on slant in 1994 and 1995.  One of the people to whom I passed the culture was Jeff Mellem of Brewer's Resource.  He passed it to Maribeth (a.k.a. M.B. Raines).   For those who do not recognize these names, Maribeth and Jeff brought the amateur brewing community the culture that became Denny's Favorite 50.  Maribeth and Jeff distributed the culture on mini-slant as Brewtek CL-50 California Pub Brewery Ale.   Brewtek distributed several cultures on mini-slants that are available today long before they were offered by Wyeast and White Labs.

S, I picture you writing this in a velvet smoking jacket while puffing on a Cohiba Esplendido and sipping Old Rip Van Winkle.

27
Yeast and Fermentation / Re: House Yeast
« on: February 21, 2014, 08:45:03 PM »


I've been doing two batches per yeast vial lately. One small then one big. But if I had a house yeast and could always use the last batch's slurry then I would have more freedom on what size beer to brew when.

Look into harvesting. You can get several batch sized slurries and store in Mason jars in the fridge. Throw them in a starter a handful if days befire brew day and you're golden!

I'm always looking to cut costs. It started by buying bulk grains and hops. But probably the biggest cost cut per brew was not spending $8 on yeast per batch!

I haven't really harvested before. Lately I fill a 2 liter bottle with slurry and then pour part (whatever Mr Malty tells me) of that slurry into the next batch at pitch time. That is extremely easy and works well.

That works. I rinse my yeast. I'm not sure if it's worth my time or not, but have had success. I like your method and might need to try it out.

To fill the 2L I stick my auto siphon tip down in the slurry and just pump the slurry into the bottle. It takes about 10 pumps but the bottle fills up well.

With Mr. Malty I estimate it is thin slurry (as thin as the tool allows).

It's not a real precise method but I generally err on the side of over pitching.

28
Yeast and Fermentation / Re: House Yeast
« on: February 21, 2014, 07:50:04 PM »

I've been doing two batches per yeast vial lately. One small then one big. But if I had a house yeast and could always use the last batch's slurry then I would have more freedom on what size beer to brew when.

Look into harvesting. You can get several batch sized slurries and store in Mason jars in the fridge. Throw them in a starter a handful if days befire brew day and you're golden!

I'm always looking to cut costs. It started by buying bulk grains and hops. But probably the biggest cost cut per brew was not spending $8 on yeast per batch!

I haven't really harvested before. Lately I fill a 2 liter bottle with slurry and then pour part (whatever Mr Malty tells me) of that slurry into the next batch at pitch time. That is extremely easy and works well.


29
Yeast and Fermentation / Re: House Yeast
« on: February 21, 2014, 07:30:02 PM »

Is it possible to keep two or three yeasts on hand? I'm 45 minutes from my LHBS, but I also don't like to buy yeast, so I usually have WLP001 Cali, WLP007 dry English, and WLP320 American Hefe on hand. I ran into a sale, so I just re-upped with fresh after having my others in circulation for several months.

I have thought about having two house yeasts. That's probably more practical.

30
Yeast and Fermentation / House Yeast
« on: February 21, 2014, 07:26:57 PM »
I've been doing two batches per yeast vial lately. One small then one big. But if I had a house yeast and could always use the last batch's slurry then I would have more freedom on what size beer to brew when.

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