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Messages - jeffy

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You might try mashing with 1.5 quarts per pound or so instead of putting your grains in the full water kettle volume.  You can add more water after removing the grain.
Are you using domestic malts or imported?  2-row or 6-row?

General Homebrew Discussion / Re: AHA Conference Talk - Power Points
« on: June 24, 2011, 06:00:55 AM »

Also, if it is not clear, coat and tie are not required at the NHC.

Shoes are optional.
Red keds are pragmatic.

General Homebrew Discussion / Re: Moldy tasting beer
« on: June 24, 2011, 05:56:59 AM »
I hope so!  Surprisingly, I am more interested in what happened than I am having a good tasting beer.  I remember when I started brewing, the thought of having a ruined beer, was almost overwhelming; all that work, time, and money ruined.  Now, its all about understanding and improving the process. If I can figure out what happened then I have made a major step in improving my brewing process.

This is a great attitude.  It's so much more refreshing to hear this than, "should I throw out my beer?"

General Homebrew Discussion / Re: Timing Diacytal Rests
« on: June 23, 2011, 02:51:08 PM »
Doesn't the gelatin clump in hot water?  I know you have to stir and stir when you make Jello.  I think its easier to add it to room temp water, let it hydrate and then heat to melt.  This is how I prepare gelatin to be used for wood glue.
I found this to be better as well.  Far less clumping when added to cold liquid.
By the way, I use a cup of the beer I intend to clear instead of water.

The Pub / Re: Woo Hoo, the recovery is ON!
« on: June 23, 2011, 12:46:28 PM »
Huh? I miss something?
Nay...full time for 2 months and the corresponding 2 pay periods and the ability to dunk 2 house pymts...
seen by some to be a good thing.   :o

paycheck to paycheck seems to be normal these days.  :-\
What's a paycheck?

Equipment and Software / Re: Conical bottom dump valve issue and ?
« on: June 23, 2011, 10:40:01 AM »
If one wanted to consider duplicating your build, would you be so kind to share the links to the inductor tanks and fittings?
I'd also appreciate any tips that you may have on how to put it together.
Here's a post by hamiltont from April 30, 2010:
I built a Fermentation Box about 4'X6'X6' & use a RANCO controller with a 5200BTU A/C unit. ~$200 I built the conical out of a 15 gallon inductor tank ( )& made the cart with scrap wood for a total of ~$100.

Homebrew Clubs / Re: Virtual Homebrew Clubs And Competition
« on: June 23, 2011, 04:29:51 AM »
Did the BN enter any of the club-only competitions in the past year?  If so, how did they chose which member had the best example to submit?

nice article..I recently had a keg of IPA go bad (oxidize) after a week. I think I forgot to purge the keg before I transferred the beer into it.  The beer's flavor changed completely and became basically undrinkable >:(
I also doubt that oxidation happens so fast to make an IPA undrinkable in a week.  Transferring beer to a keg that hasn't been purged seems unlikely to cause immediate staling.  I quietly siphon beer into the bottom of unpurged kegs all the time. 
Could it have been something else that caused the off-flavor?

General Homebrew Discussion / Re: Will YOUR brew be served next week?
« on: June 22, 2011, 05:02:40 PM »
I sent a keg of Belgian Wit that we sent through a Randall with Citra and Amarillo hops. Guess the novelty factor was at play because the keg kicked in the first hour.
I see you're from Rock Hoppers.
I got the new t-shirt to match last year's, thank you very much.
It's like a rock concert t with all the participating clubs listed on the back.

I looked up Market Garden and wow it is a pretty, nice, new brewery.  That should be fun.
There was also an interesting link there to a huge list of historic breweries in Cleveland.

Me, I've got a lot of lawn work to catch up on, but I need to keg some IPA that's been dry hopping for a few weeks.

As I was posting this, Denny says the same thing.  Must be a lot of that going around.

General Homebrew Discussion / Re: Will YOUR brew be served next week?
« on: June 22, 2011, 11:27:10 AM »
I'm pretty sure I stopped at every booth.  What were you serving?
Every booth!?!? You are more of a man than I. I wish I could remember everything we had on. But going from memory we had, Imperial Rye Red, American Red, Triple IPA (Kelsey McNair's), English IPA on cask, a dark sour Saison, a few bottles of sour Brown, Mild, Helles, and a bunch of stuff I can't remember. Considering we are a small club, we had more than enough beer.
That's not to say I had more than one sample at any one booth.  I tend to stay away from most of the Imperial/Barleywine/Triples, too.  I think I tried all of the Milds I could find and most everything on cask.
At Pro Brewer night, I had a tough time getting small pours and ended up sipping and pouring out a lot of perfectly good samples.  I saw one smart guy with a rubber band around his glass to give an idea of where the fill line should be.
Last year or the year before Crispy Frye said he sampled every single beer, but at an ounce or so it's hardly enough to get a real taste.

General Homebrew Discussion / Re: Will YOUR brew be served next week?
« on: June 22, 2011, 09:47:04 AM »
Drew, the Guacamole, and frankly all of your saisons were awesome. And after your talk I officially put in my vote for WL to release Saison III. I'm sad that I missed Tom's sour though. Far too many good beers to try them all. Oh well, I'm already planning for next year. Yay, NHC within driving distance!  ;D

BTW, anybody stop by the CHUG booth?  ;)

I'm pretty sure I stopped at every booth.  What were you serving?

Beer Travel / Re: the big easy
« on: June 22, 2011, 07:19:44 AM »
Thanks, deepsouth.  I'll have to check that out next time I'm there.
It's right on the trolley line, too.

Commercial Beer Reviews / Re: New Glarus Wisconsin Belgian Red
« on: June 22, 2011, 04:27:38 AM »
Drained the bottle of Enigma last night. Pretty darn tasty stuff.

What's the Enigma like?
I had some of that at GABF several years ago.  It was one of the few beers I went back for and had a second sample.  Intensely sour as I recall.  A subsequent trip to the brewery in Wisconsin led me to believe they only made it once.  Is it a regular now?

Beer Travel / Re: the big easy
« on: June 22, 2011, 04:24:03 AM »
There's a DBA bar (the same owners as in NYC) on Frenchman St. just east of the quarter in Faurbourg Marigny (sp) that has a good beer selection and live music.  They have Hopatoulis on tap.
If walking in the quarter stop into the French Market deli on Decatur St. near Phillips for a beer to go.  They have a very good selection of singles.
The only brew pub in that area is Crescent City, but I had only OK beers there recently.

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