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Messages - rbclay

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rice hulls

Wood/Casks / Re: barrel project questions
« on: December 16, 2013, 03:53:56 PM »
thanks. all good info!

General Homebrew Discussion / Re: What the heck is this?
« on: December 16, 2013, 03:50:35 PM »
I don't know what that is exactly, other than something undesirable. I'd contact the brewery. I bet they'd be happy to replace at least that bottle. I had issues with a Lost Abbey beer a couple years ago and they swiftly sent a couple bottles and some swag.

I can't believe you didn't try the beer?!? I would have had to...

Wood/Casks / barrel project questions
« on: December 15, 2013, 08:26:50 AM »
Our group, the Milltown Mashers (Northfield,MN) are buying a couple of used 30 gallon barrels. (From Koval Distillery in Chicago.)
I have some specific questions that hopefully someone here can answer. This forum has always been a useful resource. If anyone has suggestions for other barrel-info resources that would be great too.
Our first fill in the charred barrel will be a RIS. Is it best to have the 6 batches going into the barrel to be the same recipe, or will some variety add to the final beer? Specifically, would it be advisable or not to use different yeast strains among the beers going in the barrel? Similar RIS appropriate strains, but not all the same.
Same question on the first fill of the second barrel. That will be a barleywine. That barrel had
Is it necessary to sulfite (stop the yeast) when you go into the barrel? Is some slight fermentation acceptable OR is that completely unsafe? I'm assuming there will still be an airlock.
Thanks for your help.

why not just pour the chilled wort through a sanitized strainer? that advice goes back to Complete Joy of Homebrewing. standard procedure for most, i would think. pretty sure you don't really want all that stuff in your fermenter to make the best beer you can.

General Homebrew Discussion / Re: Blow out plus removed lid
« on: October 19, 2013, 04:32:54 PM »
wow dude, i can feel your nervous energy in your posts. slow down. relax. i've been where you are. you likely do not need (and IMO should not) transfer that beer to a secondary.

leave the lid on. don't look at it again for another week. this is going to be really hard, but just do it. one of the worst things you can do is bottle it early.

you aren't making much sense to me in your comments about gravity readings. but that actually doesn't really matter, believe it or not!

what recipe/kit/whatever did you use? do you know the temp of the wort when you pitched the yeast?

Yeast and Fermentation / combining old yeasts
« on: October 18, 2013, 01:17:21 PM »
Just wondering if anyone else has done something like this and what your results were...
I had 3 old (like 2011 old) packs of Wyeast in my fridge. West Yorkshire, Ringwood and London 1028.
Instead of throwing them out or starting each one individually, I put all of them together (without the smack pack wort- just the yeast) into a 400ml OG 1.035 starter and put it on a stir plate. This was just yesterday afternoon. If it looks like it has some growth, I'll step it up to a 1.5L starter.
Planning to make a dark mild with this when it looks like there is a decent volume of yeast.

try searching the AHA homebrew supply store list. looks like there may be a couple on the way. Frankenmuth maybe? looks like your best chance is in the lower part of Michigan. doubt there is any in the UP and Duluth doesn't have one.

The Pub / Re: song title game
« on: August 07, 2013, 01:54:54 PM »
Let Love Rule - Lenny Kravitz

The Pub / Re: song title game
« on: August 06, 2013, 03:40:42 PM »
Blow Away- Grateful Dead

General Homebrew Discussion / Re: Yesteray's (mis)adventure
« on: August 05, 2013, 06:44:33 PM »
we sat around a table and drank beer together and talked about what had happened with that brew session last month...

i like this forum, but nothing beats a real club. join one. or start one. and stay on this forum.

Beer Travel / Re: Minneapolis?
« on: June 16, 2013, 06:10:06 AM »
I'll second Steel Toe brewing for sure. Try Republic (Minneapolis) or Happy Gnome (St. Paul) for good beer bars. Northeast Minneapolis ("Nordeast") has a handful of new breweries- Indeed, Dangerous Man and 612. Haven't been there myself yet, but I've heard good things about Indeed.

Pour Decisions for sure too. Depending on what days of the week you are here you may have to settle for bottles of PD or Steel Toe. They're taprooms are open Wednesday-Saturday. Check their sites for more details. Check out Surdyks (MPLS), Ale Jail (St. Paul) or Four Firkins (St. Louis Park- western 'burb where Steel Toe is) for good bottle selections.

Hi, jlo, good to see you on here!

I'd say that last comment was unnecessary, albeit likely true. I have certainly thought it, but I wouldn't write it.

Ingredients / Re: Fresh Ginger or Dry Ginger??
« on: March 09, 2013, 06:54:33 PM »
i definitely prefer a plump root as opposed to a dried, shriveled root...
so does my wife.

sorry, had to ;D

our group made a Belgian Wit today at our local co-op Learn to Homebrew class. we used fresh grated orange peel and fresh grated ginger root (both ingredients available at the store). it was nice and plump. i am the one who makes good notes. if i like this beer, and the ginger contribution, i will look at this recipe today as a starting point for ginger experimenting. i've never used it before. i generally prefer fresh over dried in just about any ingredient.

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