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Messages - jeffy

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16
General Homebrew Discussion / Re: "watery beer"
« on: June 03, 2018, 04:58:34 PM »
If the perceived issue with mash thickness is the amount of dead volume under the false bottom, then the mash really isn’t as thin as you calculate.  If you have three gallons under the false bottom, then the mash thickness ratio where the malt is would be 4 gallons/11 pounds or just over 1.8 quarts per pound.
I still don’t see why you need all that sparge water, especially if you stop when you have collected 8 gallons.
In my opinion, recipe change would improve results, like switching to another base malt.

17
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: June 02, 2018, 06:58:18 PM »
I have a brass one with no spring that opens and closes by lifting the top section.  The bottom part is heavy enough that just lifting and sliding the top part up stops the flow. Unfortunately I just spent some time searching the interwebs and cannot find it anywhere.  I have had it so long I can’t remember where it came from, but if I can find a source I will post it.

18
Equipment and Software / Re: Converted Keg Question
« on: May 31, 2018, 07:36:07 PM »
I'd spend more time grinding the edge to get it smooth.  You can use different gauge wheels to knock off the edges (Course), then flatten and smooth (medium) and finally polish (Fine).

It takes more time but I think you would be happier in the long run.

Paul
I second this.  I finished mine using a die grinder and a sanding stone attachment, but you can use rough sandpaper by hand and get it pretty smooth.
By the way, I hope you came by this keg honestly.

19
Commercial Beer Reviews / Re: Braupakt
« on: May 31, 2018, 06:45:04 PM »
Collaboration between Weihenstephan (made by them) and Sierra Nevada, this is a Hefeweizen, 14.5°P, hopped to 35 IBU with Chinook and Amarillo (IIRC.)  A thoroughly enjoyable beer.  What really surprised me (besides the American influenced bigness) was that the hops are not more of a presence -- this is decidedly a Hefeweizen in character.  Two things occurred to me: 1) maybe it's a bit oxidized and the aroma has been compromised a bit, and 2) maybe these hops just play so well with the yeast, that the hoppiness IS there, and I'm misidentifying it as part of the yeast character.  So then comes the big idea somebody's got to try now:  Hefeweizen yeast in a big, juicy NEIPA (maybe skip the ferulic rest though?)  Why not back up that fruit with some spice, and get extra haze to boot? Anyway, this is a nice summer beer, if a bit dangerous at 6% ABV yet crushable.
One of my favorite beers is the collaboration between Schneider and Brooklyn.  It's a bigger beer, at over 8% if I remember correctly, pale color, with the US made version using Amarillo hops and the German version with noble hops.
Was  the SN beer made in N.C.?

20
The Pub / Re: I finally did it: facebook
« on: May 31, 2018, 10:59:55 AM »
I have about 100 FB friends, most of them beer people and a few family members.
It is indeed a major waste of time, but I kind of like it.

21
Yeast and Fermentation / Re: Questions about open fermentation
« on: May 29, 2018, 05:08:13 PM »
Many German breweries use open fermentation for their Hefeweizen. Some also use it for their lagers, from smaller breweries to larger ones like Schrönram.

Jeff, IIRC you've been to Ayinger, do they do open fermentation?

The Hefeweizen are open. It looked like the lagers are closed in conicals, but I didn’t see the tops.

Many of the bigger German breweries use closed conicals. You can find them visible on Google maps.
The Weizens at New Glarus have their own room and I believe he was trained in Germany.

22
Beer Travel / Re: Asheville, do not see any 2018 updates
« on: May 28, 2018, 11:11:44 PM »
It was not like that a few years ago. About all that was available was Natty Greenes and Mellow Mushroom. I should have warned you Hops Burger can be a pain to get a table. Hope you enjoyed the burger!
The burger was very good and the wait was expected, since we had a table for 7.

23
Beer Travel / Re: Asheville, do not see any 2018 updates
« on: May 28, 2018, 09:18:44 PM »
We had a nice couple of days in Greensboro.  I was impressed with the number of breweries within a small, walkable area.  We made it to McCouls, Nattie Greene’s and Joymongers and had burgers at Hops Burger, after a bit of a wait.  It’s a nice little town with a good beer culture.

24
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: May 28, 2018, 04:14:04 PM »
I am brewing something (single malt, single hop) with 20 pounds of my brother’s Double Eagle Vienna 2-row malt from Philly.  I am going to hop it with Belma hops and split the fermentation, five gallons with 2308 Munich Lager and five with 3724 Saison.  I am not exactly sure what I am going to get, but it sounds good in my head.

Well, you've got a pretty good head!
It smells great so far.  The mash, not my head.

25
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: May 28, 2018, 02:53:39 PM »
I am brewing something (single malt, single hop) with 20 pounds of my brother’s Double Eagle Vienna 2-row malt from Philly.  I am going to hop it with Belma hops and split the fermentation, five gallons with 2308 Munich Lager and five with 3724 Saison.  I am not exactly sure what I am going to get, but it sounds good in my head.

26
Homebrew Con 2018 / Re: BNA13
« on: May 23, 2018, 03:36:42 PM »
That flight back to the East Coast the next day is going to be a tough one.

You made me look. I'm out at 9am so I might as well stay up! ;)
Sleeping in, wife arrives Sunday afternoon, not leaving until the 4th.  I win!

27
Kegging and Bottling / Re: beer storage
« on: May 23, 2018, 02:35:56 PM »
This is my standard procedure.  I store beer for months in kegs.  I even naturally carbonate.

I store them in a cupboard I built on an inside basement wall (backs up to dirt under the garage) specifically for my kegs.  As long as you can maintain reasonable cool, i.e. cellar temps, you'll be fine.  I've never had any problems in 15 years, so far.

Paul
There used to be a brewer in Florida whose "secret" to winning best brewer in the state was to store his beer in sealed containers in his living room for a long time before bottling.  I forget how long he aged it.  He contended that beer, like food, is always better after aging.  I was and still am skeptical, but there's another thread going on right now about controlled oxidation helping beer taste better, so he may have had a point.
Beer stored warm will oxidize faster of course, but that doesn't always mean it is bad.

28
http://dev.bjcp.org/news/bjcp-events-at-the-2018-aha-national-homebrewers-conference/

Wednesday, 27 June 2018

BJCP Judge Reception. 12pm to 4pm. Agenda and registration forthcoming.

BJCP Members’ Meeting. 4:30pm to 6pm. The BJCP Board and Staff will provide updates and answer questions from members. The Members’ Meeting and Judge Reception will be in the same room.

Yet again, I'll be in a GC meeting and miss this.

Same here.
As usual, my flight gets in shortly after this starts.

29
Beer Travel / Re: Asheville, do not see any 2018 updates
« on: May 21, 2018, 09:08:42 PM »
For Greensboro there are a bunch in the area and unfortunately many I have not yet visited:
Brown Truck is a little south in High Point

In GSO you have:
Gibbs Hundred
Preyer
Natty Greenes
Joymongers
Pig Pounders
Little Brother
Leveneleven
Bulgarian Brewing Co

Beer Co is downtown as well and Mellow Mushroom typically has a strong tap list.

If you can get in, go to a Hops Burger location.
Thanks for the tips.  The menu at Hops Burger looks great.
I'm not sure how much time we'll have, but we are staying downtown and there seem to be several recommended brewpubs there.

30
You're right that the brewery can't own the distributer (in Iowa, at least, which is my only knowledge base).  The thing to remember is that the brewer's uncle, cousin, sibling or whoever can. 

I'm not, generally, a conspiracy believer but controlling a market doesn't have to be done by single company. 

I just hope everyone learns to play together one of these days.  I know, I'm a dreamer.

Paul
But you're not the only one.

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