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Messages - jeffy

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1951
General Homebrew Discussion / Re: AHA Learn to Homebrew Day 2011
« on: January 10, 2012, 03:52:45 PM »
FYI - the reply header might have changed to 2012 but the main one still reads 2011.  Might want to just re-post the whole enchilada with the correct dates to avoid confusion.  We all drink a lot of beer, are easily confused, and are in dire need of good direction (a lot of us are men).   ???   :-\   :-[

Speak for yourself!  I'm not easily confused!  I'm constantly confused, easily distracted but not eas... Hey! look at that!

Paul

SQUIRREL!

1952
The Pub / Re: How to deal with an a$$hole coworker?
« on: January 10, 2012, 10:01:43 AM »
Usually people like that have no balls and have to resort to saying things behind your back or under their breath.   One of the ways to deal with people like this is to call this guy out in front of all your co-workers and be clear with him in the most straight forward way (please stop, If I am doing something wrong or something that bothers you please talk to me instead of telling every one else) when you catch him in his weasel ways.


This sounds like a good way to do it.

This never worked in the 5th grade as I recall and it sounds like this guy is still there, but it seems like the best thing to try.

1953
General Homebrew Discussion / Re: Strange question -- Lambics.
« on: January 09, 2012, 07:12:40 PM »
You should be able to find Jolly Pumpkin around those parts.  It has quite a bit of live, sour bugs, especially acetic bacteria.  I would be interested in what you actually find in some of these beers.
St. Somewhere bottles Saison Athena with Brett B. if I remember correctly.  Shelton Bros. or JJ Taylor distribute in Indiana.

1954
General Homebrew Discussion / Re: Strange question -- Lambics.
« on: January 09, 2012, 03:33:12 PM »
Check out Jungle Jims on Dixie Hwy in Fairfield (northwest of Cincinnati) for a nice selection also.

Another homebrewer/science type person active in BJCP and in W. L. is Linda Swihart, but I'm not sure how to contact her.  She posted here a couple times in the past.  Maybe she's listening?

1955
The Pub / Re: Last Week
« on: January 09, 2012, 03:13:28 PM »
Awww....too cute.   And happy, too!

1956
All Grain Brewing / Re: poor all grain efficiency, don't know why
« on: January 03, 2012, 04:16:11 AM »
It's highly recommended to measure your mash pH at R.T.
As a matter of fact you can watch the pH increase as the sample cools just 10 degrees, say from 80 to 70F it may move from 5.0 to 5.2.   Plus it's not so good for the life of the probe if you are using a meter (and not paper strips) to plunge it into hot liquid.

1957
Also, comments on how to crush the crystal malt would be helpful.  It says a rolling pin or heavy bottle, I presume on a cutting board?  Sanitization of the cutting board an issue? 

Another method I read about in one of my two books which said to crush up the malt in a plastic bag

Doesn't your homebrew supply shop have a gain mill?
Using a rolling pin would take a lot of pressure or strength to get a good crush, but if you had a very thin layer of grain ou could get it done.  No need to sanitize anything before the boil.  It only gets critical afterwards.

1958
All Grain Brewing / Re: Cereal mash today, brew tomorrow?
« on: December 30, 2011, 10:53:35 AM »
Instead of putting it into the fridge, why not put it into the oven at its lowest setting?  You can likely keep it at about 150 overnight and avoid the problems of heating it the next day.  AND you'll be sure that conversion has finished!

1959
Yeast and Fermentation / Re: Boiling starters in a flask
« on: December 30, 2011, 09:30:25 AM »
There's a product called Ferm-Cap that comes in little 1 oz. dropper bottles. One drop in a 2L flask has kept my starters of that size from foaming out/boiling over.  Works well for preventing wort boil overs as well. Some folks have concerns about using it as it is silicone based. I've decided to only use it only as needed which for me ends up being only occasionally in starters boiled in the flask.  If I boil in a pot and monitor closely there's no need.

I use this in my starters and in my boil kettle.  One or two drops is all you need.

1960
The Pub / Re: un-bifurcated garments
« on: December 29, 2011, 02:42:29 PM »
I just got a belated surprise gift from my lovely wife, The Oxford Beer Companion.  Pretty sweet.

1961
The Pub / Re: What's the Weather Like Where You Are?
« on: December 29, 2011, 07:40:41 AM »
Cold front came through last night.  It got down to 48F at my house.

1962
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.

1963
General Homebrew Discussion / Re: White Castles and Beer
« on: December 27, 2011, 12:10:51 PM »
I like cheese coneys.

1964
General Homebrew Discussion / Re: White Castles and Beer
« on: December 27, 2011, 05:12:24 AM »
Much more cheese.
http://www.skylinechili.com/signature.php
Oh, and onions are part of the charm.

1965
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?

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