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Messages - jeffy

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1801
General Homebrew Discussion / Re: Broke a carboy,.... salvage the beer?
« on: August 05, 2011, 02:48:34 PM »
I would not toss the beer.  He said the carboy cracked, not broke, so there may not be any shards.  If there happen to be shards of glass they would all be on the bottom.  It's already in another vessel, so that lessens the chance of shards.  Nut siphon the beer out with your siphon tube an inch off the bottom and you should be safe.  Glass shards won't float.

1802
I was hoping to brew a Belgian Strong Ale, but will not have time.
Saturday afternoon and evening I get to be judge director of the beer festival at the Lowery Park Zoo, called WaZoo.  We're going to try to assess the winners out of about 250 commercial beers. 

1803
Beer Travel / Re: Brooklyn
« on: August 04, 2011, 07:33:05 PM »
American Beer Distributing, 256 court St. has a nice selection.
Pull up the beer mapping project on the inter web and it will show some good spots.

1804
General Homebrew Discussion / Re: How much beer is too much?
« on: August 04, 2011, 04:46:29 PM »
gmac is in Canada.  Anyone know the rules there?
(looks like hokerer beat me to the keyboard)

1805
Great story.  Thanks for sharing.

1806
Good beer but I had  enough to last a life time :D


What a great note!

1807
Beer Recipes / Split batch D-180 and Cane sugar
« on: August 03, 2011, 06:16:40 PM »
On Denny's recommendation I bought two pounds of D-180 from Candi Syrup, Inc.
I am thinking of making ten gallons of wort with all pils malt to a gravity of 1.070 and pitching 1388 into each five gallon fermenter.  After they both get a nice start I want to add the D-180 to half and the same amount of cane sugar to the other half.
I made a nice Tripel this way at the end of last year.  
Will the D-180 darken the other half enough or add enough dark fruit/malt flavors to make it taste like a Double?

1808
The Pub / Re: Done. Passed.
« on: August 03, 2011, 06:03:28 PM »
Tom, can you advocate this??   "A beer a day keeps the Doctor away . . ."

Probably can unless the "doctor" is a beer loving mooch! :)
What if he's a time lord?
Tom, you aren't "the" doctor are you?  I've heard there's been a regeneration....

1809
Beer Travel / Re: Coast to Coast Road Trip
« on: August 03, 2011, 10:32:23 AM »
Madison, Wisconsin. A nice place to visit and lots of interesting Wisconsin beers. I especially like the Old Fashioned, on Capitol Square. At least 30 Wisconsin beers on tap and over 100 more in bottles.
And it's not far from New Glarus, which is a nice little visit in itself, both for the brewery and the town.

1810
Ingredients / Re: Lime zest causing a stalled fermentation?
« on: August 03, 2011, 05:43:21 AM »
Check your pH.  Citrus zest is pretty acidic.  If the beer's pH is in the low 3 range, that could cause your yeast to shut down.  If that is the case, raising the pH back up to around 4 would allow the yeast to reactivate and finish fermenting the beer.

A lemon/lime corriander weissbier sounds pretty tasty!

I'm sceptical that citrus zest is acidic enough to significanly lower the pH of 5 gallons of beer - unless rightasrain used the zest of four bushels. I'd look more at yeast health, wort oxygenation and fermentability, etc. I doubt the zest has anything to do with it.
I agree.  Most likely another cause and not citrus zest.

1811
All Grain Brewing / Re: Volume of a pound of grain
« on: August 02, 2011, 02:25:19 PM »
The answer is likely to differ with uncrushed grain vs crushed.
Different crush settings are also likely to change your result by slight amounts.
I know it seems crazy, but if you take a 5 gallon bucket & fill it with uncrushed grain, I'd be willing to bet you will have trouble fitting it all into the same bucket, after crushing.

So true.  I tried to put a bag of crushed malt back into its original bag and it barely fit.

1812
Beer Travel / Re: Coast to Coast Road Trip
« on: August 02, 2011, 02:21:48 PM »
...If your navigator is drunk: Magic Hat in Burlington, VT
:D
I stayed a couple blocks from there and in spite of the distance preferred to go downtown to the Vermont Pub and Brewery (Gregg Noonan's).
Ebenezers in Maine is supposed to be nice, too, but check the hours before you drive all the way out into no man's land to find it (like I did).

1813
The Pub / Re: What is Your Favorite Time of Day?
« on: August 02, 2011, 02:12:11 PM »
I could walk in the Avenues without worrying about being mugged.

They mug people in Salt Lake City?

It's those late-night caffeine fiends running amok that you have to be wary of!   :D
Or the well-dressed teenagers hoping to tell you a little about the Church.

1814
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 30, 2011, 09:23:37 AM »
That is a thing of beauty.

1815
Ingredients / Re: Dried Apricot
« on: July 29, 2011, 12:59:59 PM »
if you find the unsulphered apricots, which you can do, may have to order online, put them in some 180F water for about 5-10m then start pulsing that in a food processor until you have a really chunky puree... then add it to secondary.
What if you used some of the beer from the secondary instead of water?  Would the lower pH help extract more fruit flavor?

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