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Messages - jeffy

Pages: [1] 2 3 ... 189
1
Commercial Beer Reviews / Re: Busch Copper Lager
« on: Today at 07:47:58 AM »
I have been making a lot more lagers of late myself.  It seems there are IPA's all over the shelves in the stores these days.  It's more fun to make beer that has less availability and finding a good German Pils or even a CAP in the store or at a pub is much more unusual.

2
Homebrew Competitions / Re: NHC Final Round Sign Up
« on: Today at 07:43:37 AM »
Judging at the NHC finals is one of the coolest things I have gotten to do....twice.  It was certainly not a burden.  You meet other judges from all over the country(ies) and sometimes you sit at a table with someone like John Palmer.  Hard to beat that!

Hell, I would pay to do it......

I was on a panel of Specialty beers one year with Drew and Randy Mosher.  That was cool.

3
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 01:08:12 PM »
I don't think you need to stir anything.  I have been adding hot gelatin mixture onto cold beer without stirring for years with overnight results.  I figure as the gelatin temperature reaches equilibrium it sinks to the bottom because it is more dense and takes all the haze with it. 
I agree with dmtaylor on this.  Maybe you haven't picked it up because your dip tube is off the bottom of the keg.

4
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 22, 2015, 04:26:00 AM »
Wow.  21 pages!
I'll try to be in on it next time also.  At the time of this swap I didn't feel I had any noteworthy beers to share.

5
Homebrew Competitions / Re: NHC Final Round Sign Up
« on: May 21, 2015, 01:10:19 PM »
Yes, it took me a lot of clicking around to find this information.  I spent a long time trying to remember a password that doesn't exist anymore.

Will we be getting a confirmation email to let us know it worked?

6
General Homebrew Discussion / Re: Can't miss in London
« on: May 20, 2015, 04:11:40 PM »
CAMRA's The Good Beer Guide is a book that is updated annually and tends to have very accurate descriptions of the type of real ale pub and the beers they are pouring.  It divides London into easy to navigate sections by geography (SW1, NE2, etc.).
No one has mentioned the White Horse on Parsons Green, usually considered a must stop for real ales.
How could I forget that one, as we stopped there about a month ago.
Because it is expensive?

7
Hi. Ed and welcome to the forum!  Are you going to NHC?

8
General Homebrew Discussion / Re: Can't miss in London
« on: May 20, 2015, 02:30:01 PM »
CAMRA's The Good Beer Guide is a book that is updated annually and tends to have very accurate descriptions of the type of real ale pub and the beers they are pouring.  It divides London into easy to navigate sections by geography (SW1, NE2, etc.).
No one has mentioned the White Horse on Parsons Green, usually considered a must stop for real ales.

9
Yeast and Fermentation / Re: Controlling FG
« on: May 18, 2015, 12:32:28 PM »
Usually we write the final gravity number with an additional digit.  1.01 could be anywhere from 1.005 to 1.015, which is a good finishing range for most beers.  If you feel that you want this beer to have less alcohol you could add boiled and cooled water to it after fermentation is complete.  This way you get lower alcohol and the added benefit of more beer.

10
I've heard two different things: the first being right before pitching the yeast (complete joy of homebrewing) and the second source says right after pitching (this website). So which is it? I'm inclined to believe right before pitching because you don't want to mess with the yeast once it starts doing its thing. Anyway any help is appreciated. Thanks.

It makes absolutely no difference between those 2 choices.
I don't know how much difference it makes, but pure oxygen may not be good for yeast.  You want to aerate the wort as opposed to aerating the yeast. 
I use O2 and pitch afterwards, but I've also aerated a second time several hours later for very strong beers.

11
General Homebrew Discussion / Re: Challenging brew days
« on: May 17, 2015, 06:38:26 AM »
Over the years I have milled perhaps 7,000 pounds of malt through my Schmidling mill and never hit a rock.  Mine is belt driven with an electric motor and would probably jam or stop if it encountered something other than grain.  I have it geared to turn very slowly.

12
Kegging and Bottling / Re: Empty Keg Storage
« on: May 11, 2015, 04:26:01 AM »
I don't understand the need to keep them pressurized just to have to depressurize prior to filling with beer.
Couple of reasons.  Pressurized means nothing is getting in there.  It will remain sanitary.  Also, since I'm sealing the keg while wet with Star San I want to avoid oxygen.

That's right, plus I have some kegs that leak a little and I can check to see if it held pressure since the last use.

13
All Grain Brewing / Re: Are my grains still good?
« on: May 10, 2015, 11:27:27 AM »
Unless it's infested with insects or showing signs of mold it's probably fine.

14
General Homebrew Discussion / Re: NOOOOO - NHC disaster
« on: May 10, 2015, 11:23:37 AM »
Sorry for your loss.  That totally sucks.
This is why I never keep the gas turned on to my kegs when I'm not serving.

15
I used to do this, but used a ten-foot length of copper tubing in the ice.  It made a lot of difference if you stirred the ice water or otherwise kept the coil moving.  Gravity worked fine.

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