Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - jeffy

Pages: 1 ... 133 134 [135] 136 137 ... 164
The Pub / Re: What's the Weather Like Where You Are?
« on: January 10, 2011, 07:29:30 AM »

Only a Floridian would complain at 22 above freezing.  

In Florida anything below 70 IS freezing!

It is funny. The temp falls below 70 and you see parkas and snow boots. After living in Duluth, Minnesota I will never complain of winter weather being too cold here.

I can't figure out why people live in those climates by choice.  The last winter I lived in Cincinnati people were walking across the Ohio River.  Do you have any idea how cold it has to be and for how long to freeze the Ohio River solid?
I try not to complain much when working in Tampa's Winter, although it's supposed to be in the thirties later this week.
Yesterday was a beautiful day to brew - sunny and lower 60's.

General Homebrew Discussion / Re: How much did you brew in 2010?
« on: January 09, 2011, 07:48:09 PM »
Did a 3200 gallon starter last week at work. We need about 500 kg of yeast paste out of it   ;D

I think I did somewhere around 125 gallons of homebrew plus about 25 gallons of cider last year...

What's that about?  3200 gallon starter?  Yeast paste?  Are you working at a Vegemite factory?

Ingredients / Re: Chamomile
« on: January 09, 2011, 07:36:00 PM »
You will find chamomile in the bulk section of most health food stores or perhaps Whole Foods type stores.
You can use tea bags, but like beerocd says, that would take a lot.

The Pub / Re: What's the Weather Like Where You Are?
« on: January 09, 2011, 09:35:34 AM »
58 F here now, windy and sunny.  Just mashed in my Rye IPA on the patio.

Brewing a Rye IPA tomorrow.  I'm using flaked rye this time instead of malted rye (about 20%) and will be hopping with Warrior, Amarillo and Santiam.  I hope the spiciness of the rye goes with the spiciness of the hops.  I may ferment half with Belgian Strong yeast for even more spiciness. 
Today I added some peppers to a wheat beer and kegged a pilsner.

The Pub / Re: DOH!
« on: January 08, 2011, 01:07:20 PM »
What is your strangest brewing mistake/story?

You start first.

Equipment and Software / Re: Polishing kegs
« on: January 08, 2011, 01:06:53 PM »
Don't know how high a polish you want, but Bar Keepers Friend and a green scrubbie pad will give you a good start. I've used this to really clean up corny kegs.

Might not be as high a polish as you want, but it's an easy start. To go much beyond that, I'd imagine you'd want  a polishing wheel or pad on a power drill. Keep going with finer & finer grit paper and then finer polishing compounds.

Mark knows what he's talking about.  His wife is polish.
ba dum tum

Ingredients / Re: Peruvian Peppers? (Aji Amarillo)
« on: January 08, 2011, 11:47:56 AM »
I like to make pepper beers. 
I scorch the skin on an open flame until it's black and then peel it off under running water.  Then I cut the seeds out and put them in the toaster oven at 200F for 15 minutes to kill anything lurking.  Then I put them either into the secondary or into the keg.  It takes some practice to get the right heat level.  My MO is to use poblano peppers for the aroma and flavor and add half a habanero (in 5 gallons) for heat.
I think pepper beers work best in less hoppy styles, especially roasty beers, but I've had pretty darn good Belgian style pepper beers, too. 


Thanks for the insight.  I may have missed it in your post above, but do you add the seeds with what remains of the pepper after you peel the scorched skin off or just the seeds?  If you add the pepper meat that remains, do you throw that into the secondary as well?
No, I leave the seeds out and use the rest of the pepper.  If it's not hot enough you can always add more/hotter pepper.  I just put 2 poblanos and one ancho chili into 4 gallons of wheat beer this morning.  I lowered it into the keg in a big tea strainer suspended by some dental floss.  I am eager to try it out later today.

General Homebrew Discussion / Re: Off flavor question....
« on: January 08, 2011, 07:36:59 AM »
Witbiers sometimes include the use of bitter orange peel and I have found a "rotten" aroma and flavor sometimes when too much of the white inside part of the pith is included in the recipe.  It may be that.
I've taken to using a grater to zest only the outside skin of the citrus.

General Homebrew Discussion / Re: The AHA and Homebrew Competitions
« on: January 06, 2011, 05:31:39 AM »
Sorry for the n00b question, but how do you bottle beer that's in a keg? Pour a pint into a bottle and add priming sugar? This is relevant to my interests because I like the idea of putting some bottles aside as aging experiments.

Get the bottles cold, turn the pressure down and slowly fill the bottles, then cap on foam.  You can fit a plastic bottling "wand" right into the end of a picnic tap for this or you can get all fancy pants and buy a beer gun from Blichman.  I love mine.

The Pub / Re: On the road again
« on: January 06, 2011, 05:22:45 AM »
I don't trust my luck or bring my own.  I plan ahead and I have google maps on my phone.  I search online beer rating sites ahead of time to find out what to look for and where to find it, then google maps with gps and directions to actually get there.  It even worked when I was in Germany (there was some trusting of luck there, but I had reason to believe my luck would be very good with most beers I found).

I tend to do a lot of research ahead of time also.  The BeerMapping project has a lot of good info on it.

If you can't find Damprid you may be able to get calcium
chloride at a swimming pool supply store.

Equipment and Software / Re: Star San
« on: January 05, 2011, 07:18:32 PM »
Boiling water in it will do the same thing.

I thought about that but wasn't sure if it would get all the way to the top and I don't want to have to bring 6 gals to a boil.  I suppose if I put the lid on and put an inch or so in the bottom and let it steam for a few minutes it would be fine.  I'm probably over-thinking it.  Even thought of just passing the propane torch over it for a second.  Should do it too.


No, I think you're on the right track.  Put an inch of water in, cover it and let it steam for several minutes.  That's a step better than pasteurizing.

No brewing this weekend but I have got to do something about this keg emptying situation that is becoming so prevalent in my serving area.  My pale lager, my IPA and my Belgian IPA hit the dregs in the last two days.  If I don't brew soon I will run out of homebrew and have to rely on the purchasing power of money I may not have.
Oh, wait, I can keg some more light lager and bock and I've got a Tripel and a mead fermenting.  I should relax.

Beer Travel / Re: Portland, OR
« on: January 05, 2011, 06:06:35 PM »
Very tempting Denny!

I kinda sorta remember some breweries having a couple of rooms that they rent? Or was that just a dream?

A couple of the Mc's rent rooms.  They take old buildings and refurbish them into funky hotel kinda things with breweries, distilleries, movie theaters, bowling alleys... .  Like I said, not the best beer you'll ever drink, but a fun atmosphere.

My wife and I have stayed at McMenamins several times in Oregon and can testify that they are really fun places with cool art, friendly people and moderately good beer.  Food's good too, but the whole artsy environment is a lot of fun.  We've stayed at the Kennedy School and highly recommend it from the soaking pool to the Boiler Room Bar.
If you make it to Bridgeport Brewing in the Pearl District make sure you check out the restored urinals.  It's a photo op unless there are other people in the picture.

Pages: 1 ... 133 134 [135] 136 137 ... 164