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Messages - jeffy

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1996
I use a converted keg as a mash tun, but I also can recirculate the mash through an electric heater while it rests, so I don't lose any heat.  The advantage to using stainless kegs as vessels over a plastic cooler is that you can light a fire under the keg, making multiple step mashes much simpler.
I used to cool the wort through a counterflow chiller directly into carboys, but now I redirect the cooling wort back into the boil kettle at an angle and cool the whole volume, at the same time making a whirlpool in the bk.
But, like everybody else says, brew some all grain on a simple system and then decide over time what you want to do with all your new stuff.

1997
Beer Travel / Re: traveling for beer
« on: May 23, 2011, 06:39:56 AM »
Right now I'd say I'm about 7 miles from my beer.
Maybe I should get one of those cameras so I can monitor it from here.
My taps are in the garage, a short walk from the living room.

1998
The Pub / Re: Austin, TX
« on: May 22, 2011, 01:52:20 PM »
I had great beer and q at Uncle Billy's when I was there last year.  They are making some really good beer there and the food is good too.  It's a shame you won't be trying the ribs.

1999
It all depends upon the beer...I kinda like 10 for beers that might stand a chance at holding up that long...at least 4 IMO...or if the beer might be heading downhill, 3...
I could see that perhaps my Avery Beast could make it that long, but sheesh 10 yr old beer.  I think beer
is made to be consumed.  Ah I got to wait 2 more for that Avery Beast to get ripe...then prolly gonna have
a taste just because.  That is not a vertical taste either....just a reserved special bottle.
At GABF a few years ago, Alaska Brewing was doing vertical tastings of their Smoked Porter.  They had 4 different vintages each session.  I was there on the Thursday night session and enjoyed a 10 year old sample compared with more recent ones.  It was the highlight of the evening for me.  The oldest example was pretty vinous (winey), but it was cool to taste the progression.

2000
General Homebrew Discussion / Re: Competition letdown
« on: May 22, 2011, 07:58:46 AM »
If money is the consideration, wouldn't it be more economical to sample the beer with a list of flaws in front of you, figure out what to change in your brewing techniques, and skip the competition?

Yep. That's why being a beer judge, or at least training yourself to recognize and troubleshoot off-flavors, makes you a better brewer. It should be no surprise that homebrewing heavyweights like Jamil Zainasheff, Drew Beechum, Randy Mosher and Gordon Strong are also highly ranked judges.

Yep.  And that's why, as a high ranked judge, while homebrewing heavyweights like Jamil Zainasheff, Drew Beechum, Randy Mosher and Gordon Strong were still s***ting yellow, I wised up, realized that ribbons, medals and trophys are just ego candy, and quit participating in competitions.
I had to read this several times to understand that what you're saying is that you are older than them.  It's quite the insulting way to say that.

2001
Kegging and Bottling / Re: Cloudy Beer that was recently kegged
« on: May 22, 2011, 07:53:23 AM »
Which is better to clear a keg (slight hijacking here), pouring a pint a day, or pouring till its clear in one shot?
That's an easy one.  A pint a day.  You have to figure that the entire keg will have some haze, but the longer you keep it cold the more the haze will dissipate.  If you add finings, it won't take many pints before it clears up.

2002
Commercial Beer Reviews / Re: Sam Adams Latitude 48 IPA
« on: May 22, 2011, 06:04:04 AM »
Anybody seen this "deconstructed"? 
I picked up a special release 12 pack and they have single hopped versions of all 5 hops used in the original.

Zeus, Simcoe, Haller Mittle, Goldings, and Antanum.  It is a pretty cool deal, especially if you like IPA.

I think my favorite was the Zeus.

Check it out.
I looked for this yesterday at the Total Wine then checked with the distributor and I can't find it here yet.  I really want to taste these.  It sounds like a great idea to check the flavors of individual hops in the same beer.
Yeah - I got it this weekend - tried the EKG, Zeus and Ahtanum so far - I like the last two but the EKG was a bit harsh actually.

2003
All Grain Brewing / Re: Edit: I did a decoction, damm!t...
« on: May 22, 2011, 05:59:49 AM »
Don't make me start entering comps, Ron! 

I've been thinking about getting into competition brewing for awhile now, but I just haven't been able to find a good way to bottle from the keg.  I've done a lot of research on the subject and here's my hangup: I don't want to mess with slightly overcarbonating a keg just to ensure that it has the proper carbonation level in the bottle.  I've got four kegs hooked up to the same CO2 tank via a 4-way manifold, so what I do to one keg affects them all.  If there's a better way to bottle from a keg, I'm all ears.  Honestly, I'd like the competition feedback.
If done properly you won't lose much CO2 filling bottles.  I use a beer gun and bottle right from kegs without changing the carb levels and generally don't have negative comments on the score sheets regarding that aspect.  Make sure you have the bottles cold and cap of foam.

2004
  Does Guiness mix take a special regulator, or will a CO2 regulator work?

I think you have to use a nitrogen tank, and I believe the threads are different than a CO2 tank.  I have just started to look into this, so hopefully someone more knowledgeable will chime in.
Yes, there is an adapter you'll need to go from the tank to the regulator, but I have no idea the thread size.

2005
Got one of my score-sheets from Saratoga in the mail today, very happy with the feedback.  One question though, is it usual to not send score-sheets together for multiple entries?  I entered two beers and only got score-sheets for one of them, I thought both sets would come together...

Cheers,
Chris

I would have thought they'd come together.  All the scoresheets for all of my entries came in one envelope, but then I was entered in the Nashville one.

I got extra score sheets in my envelope.  It's OK - I was able to forward them on to the proper entrant.

2006
Ingredients / Re: Full-Flavored Belgian Wit.
« on: May 21, 2011, 10:10:57 AM »
A little chamomile is nice in a witbier too.

2007
Kegging and Bottling / Re: Cloudy Beer that was recently kegged
« on: May 21, 2011, 10:07:24 AM »
Actually I think it's just yeast sediment that will be reduced as you drink another pint or two.  My beers do that if I transfer right from the primary to the keg, especially when they were brewed fairly recently.
Keeping a wheat beer cloudy when it's in a cold keg is tricky.  There's a product called Tanal A http://www.wyeastlab.com/com_b_productdetail.cfm?ProductID=12 that some pros use to keep them hazy, but I've never tried it.

2008
The Pub / Re: May 21 - What are you planning ot do?
« on: May 20, 2011, 02:44:26 PM »
I've been invited to a couple of looting parties, but I doubt I'll go.  They have their own facebook pages.
Here's a nice flow chart to let you know if you'll be staying or going:
 http://peasandcougars.wordpress.com/2011/05/19/will-you-be-raptured-flowchart/

(couple of edits to fix the link and some spelling)

2009
Beer Recipes / Re: Helles - FWH + small late addition only
« on: May 19, 2011, 02:12:44 PM »
Paul, what type of hops did you use before and what are you thinking of using for the FWH version?
I was using Magnum for bittering (about 17-18 IBUs worth) at 60 min, with a small Hallertauer Mittlefruh addition at 10min (0.50 oz for 12gal).
For the FWH version I was thinking either using Mittlefruh all the way through or Tradition.  I would do Tettnanger, but I have a lot of the other two currently.
I've used a lot of Tradition lately.  I really like the flavor.  I'd think it would be a lot smoother and more mellow than Magnum.

2010
General Homebrew Discussion / Re: Help me decide
« on: May 19, 2011, 10:55:27 AM »
Cross Dressing Amateur?

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