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Messages - jeffy

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All Grain Brewing / Re: poor all grain efficiency, don't know why
« on: December 28, 2011, 04:28:36 AM »
I think that the most likely culprit is the crush.  Try grinding some malt on each of the two shops' mills and compare them.
If they look just the same, then my second thought would be pH.  As I understand, the water in your area is very soft and you have a very pale colored malt bill.  Without a pH meter to check you may want to just toss in a handful of acidulated malt and see if that ups the gravity.
Like Tom I use about 1.5 quarts per pound, which for 18 pounds is closer to 7 gallons than 5.
You may also try stirring the mash again after your initial draining and addition of sparge water.  Most batch spargers do this, then vorlauf a bit before draining or sparging.
By the way, when you take a gravity reading you should get the next digit from the hydrometer.  It's not 1.06 it's 1.062 or 1.066 or whatever.

General Homebrew Discussion / Re: White Castles and Beer
« on: December 27, 2011, 12:10:51 PM »
I like cheese coneys.

General Homebrew Discussion / Re: White Castles and Beer
« on: December 27, 2011, 05:12:24 AM »
Much more cheese.
Oh, and onions are part of the charm.

Yeast and Fermentation / Re: WL833 tastes sweet
« on: December 26, 2011, 06:22:06 AM »
That yeast will accent the malt more than some other lager yeasts.  It does look like the final gravity is within range.
How much hop bitterness did you calculate?  Enough to offset the sweetness?

General Homebrew Discussion / Re: White Castles and Beer
« on: December 25, 2011, 10:58:11 AM »
I had some years ago, but quite honestly don't see the reason that people just love them. It's a dinner roll with a little meat and some chopped onions. Nothing to go out of the way for, in my opinion. I'd order a $1 double cheese burger from McDonald's before I would any of these. I don't even think a beer, and definitely not a glass of wine, would help much.

You must have had them during a sober moment.  Nothing better than a sack of Cheese Assassins at 3 AM.

Actually there's one thing that is at least equally as good, but it's a local thing from Cincinnati.  Cheese coneys really hit a spot after the bars close down.  This is a small hot dog, the bun slathered with a bit of yellow mustard, topped with thin Cincinnati chili and covered with a small mountain of shredded cheddar cheese.  Three is the correct amount.

I just mashed together all my left-over home-smoked malt on a beautiful Sunday afternoon.  I've got 8# pils smoked over citrus wood from 3 weeks ago, 7# pils smoked over pecan a year ago and 4# Briess pils malt smoked over cherry and hickory that I forgot I had it's so old.
I'm gonna hop it to 28 IBU's with N. Brewer and Goldings and ferment with Bock lager yeast.
All this because my LHBS was closed Christmas eve.  I say, "good for them!"
Merry Christmas!

General Homebrew Discussion / Re: White Castles and Beer
« on: December 22, 2011, 02:27:58 PM »
At NHC in Minneapolis (IIRC) one of the booths was serving White Castle burgers.  I had a hard time only eating a couple.  Forbidden fruit, I guess...

They were still warm, too.  That was a nice treat.

Ingredients / Re: help me choose hops
« on: December 22, 2011, 11:39:22 AM »
Gary and I agreed that what a lot of people perceive as "earthy" we find more "dirty" or "woody".  Join the club, Martin!

Cheesey and musty to me, but I can understand what you mean by "dirty".  Send me a membership card.

I was going to brew Monday with my brother in law, visiting from N.C., but then I found out that he is no longer drinking due to liver problems, so I don't want to tease him too much. 
I could still brew something Saturday or even Christmas day.  Perhaps a Rye IPA, half with Belgian yeast….

Ingredients / Re: Weyermann Floor Malted Bohemian Pilsner Malt?
« on: December 21, 2011, 10:26:30 AM »
I have used it with a single infusion and got better results, more efficient, than their regular pils malt.  The flavor was subtly different, but I can't remember the specifics.  I do remember preferring it.

Beer Travel / Re: My kingdom for a Wisconsin IPA
« on: December 20, 2011, 07:40:42 PM »
Lakefront IPA is also good and local.

Beer Travel / Re: St. Augustine - stay?drink?
« on: December 18, 2011, 10:40:31 AM »
Long time brewer/sudzz drinker.Am looking for recommendations for pubs in the St. Augustine, Fl. area.  I am aware of the AiA alehouse owned by Gordon Biersch. Are there other brewpubs in the area of merit??

   Also, I would like to hear of recommendations for lodging for a week in February for a husband/wife that would be clean and not break the bank. Already have flight tickets so time is of the essence to secure a place to stay.
Thanks for any and all help

We have stayed at the St. Francis B & B.  It's right downtown so everything is walkable, plus it is haunted, always a plus. 
There's a good beer bar called Rendesvous in the shopping area.

Homebrew Clubs / Re: homebrew club officer advice
« on: December 16, 2011, 07:51:43 AM »
Although I don't really enjoy begging for swag, I have found that most beer related businesses are more than happy to contribute when asked.  The regional distributors have been good to us as well as local homebrew shops and microbreweries.  You will want to offer something in return, such as putting their logos on your web page and thanking them publicly somehow.

Homebrew Clubs / Re: homebrew club officer advice
« on: December 16, 2011, 06:39:22 AM »
What sort of "help" do you need from local shops and breweries?  Swag for raffles?  Ask and you shall receive.

In my opinion one of the most important things is to have a consistent meeting place.

The Pub / Re: Idaho miners
« on: December 15, 2011, 11:41:47 AM »
I am WAY too claustrophobic to ever be able to do anything like that.

This. I don't know if I could ever get over the idea that there's hundreds, let alone thousands of feet of solid material between me and the sky.

I appreciate the fact that there are folks who can do this (or due to their situation have to), but unuh, no way, no how.

I guess you won't want to go cave diving then.  It's kinda like that except you're under water under rock.

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