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Messages - jeffy

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Equipment and Software / Re: what mill would you recommend?
« on: June 29, 2011, 12:33:46 PM »
I'm looking to put together my own table and add a electric motor to help make things easier.  Does anyone have any pictures of their motorized setup?  The cost of the bare bone JSP MaltMill is very enticing, taking a few extra steps to make my own hopper seems like a fun project.

This is a photo of my JPS mill on a home made stand with a home made hopper and a 12 volt treadmill motor driving a very large pulley.  It is very slow, but works great.

Ingredients / Re: Smoked Peppers
« on: June 29, 2011, 12:29:18 PM »
I use them in the secondary or in the keg.  There is no danger of contamination if you have smoked them, but if you want to make absolutely sure, stick 'em in the toaster oven at 200 for 15 minutes.  I usually drop them into the keg in a large tea ball suspended from the lid with dental floss.  They tend to clog up the dip tube if you throw them in loose.

Kegging and Bottling / Re: Home Glycol system
« on: June 29, 2011, 09:58:44 AM »
I saw a commercial brewery that had a home made glycol set-up to chill 10 bbl a fermenter.  He had a small freezer with a temp controller in it to regulate the temperature of the glycol and a pump to circulate it to the fermenter.  Pretty cool, I thought, but he has since upgraded.  I don't think it could support more than one fermenter.
Is your idea to put the beer in an adjacent room and run lines to your living room?  If so you could pump cold air through the same tubing you run the beer lines.  I remember seeing a write-up of a project like that once.  I think the beer was on the floor below or in the basement.

Equipment and Software / Re: what mill would you recommend?
« on: June 29, 2011, 07:38:22 AM »
Generally a mill recommendation will follow the mill a brewer has purchased.

Both are good mills,  I own a BC.
Good point.  I like my Schmidlin mill.  It is at least 15 years old and has never given me a problem. 
Of course, now it will....

The Pub / Re: THE WEAZE
« on: June 29, 2011, 04:44:36 AM »
So I just figured out what this thread was about and read the article on the front page of the AHA site.

Weaze, you really should join the AHA.  It doesn't cost much, you get a nice magazine, and it supports a lot of homebrewing efforts nationwide.

Yeast and Fermentation / Re: Negra Modelo Yeast?
« on: June 29, 2011, 04:31:13 AM »
I have my WLP940 in da fridge waiting for da moment soon....soon....soon

I remember you were trying to get a hold of some a while back.  So did you slant it?  What kind or style of beer are you going to make with your strain?  Have you tried Victoria Cervesa? It's so very smooth.  It's kinda of pricey, but it rocks.

It's on the shelves here like it's something new but has been around for years. How is it any different from say corona or pacifico?

I had one at a Mexican restaurant in S.D.  Not much different as far as I could tell.

Beer Recipes / Re: Anchor Steam Clone?
« on: June 28, 2011, 01:01:09 PM »
Anchor uses Cascade hops, just not in Anchor Steam.  Anchor Liberty is full of them.  When I toured the brewery, they pointed out the hop room with two sacks nailed to the wall.  One was labeled "CAS" and the other "NB".  I asked the guide if they used any hops other than Cascade and Northern Brewer, and she looked like I just stole the Colonel's recipe of 13 herbs and spices.  I later found out she just worked on the dock and didn't even brew.  Odd what some people think is a secret.
I had a similar experience at Anchor.  When I asked about mash temps, the guide joked about having to kill me if he told the secret.  It did not make me a happy "tourist" but I felt better after a few beers in the tasting room.

All Grain Brewing / Re: Tell me about Kolsch please
« on: June 28, 2011, 10:06:44 AM »
You want pils malt for sure, preferably german but Rahr works well. Not briess.


I also recommend Pils malt for this style. I've used Weyermann and Best. The pils malt will work better for this style as it will allow for a nice balance with the Kolsch yeast as opposed to the more maltier profile of a 2-row base malt. This beer exhibits a delicate flavor profile and is really good when properly balanced.

I use Wyermann Pils a lot.  I went through a couple of bags of Briess Malteurop a year or so ago and it made a beer that was lacking the same flavor and, interestingly, had a little drop in efficiency.
Some of the honey flavor that ukolowiczd mentioned in his post is from pils malt rather than yeast, so I think European pils malt is important in this style.

Commercial Beer Reviews / Re: Sam Adams Latitude 48 IPA
« on: June 27, 2011, 06:07:52 PM »
The deconstructed Latitude 48 finally got here and I purchased a 12 pack over the weekend.  The version using Hallertauer Mittlefruh is nice, but not bitter enough to be an IPA.  Much better than the noble hop IPA we had at the BJCP reception in S.D.
I had the Zeus and Simcoe versions since then, both of which are very good (and I'm not a Simcoe fan).
It is a fun experiment and I recommend trying it out.
The individually hopped versions seem to me to be better than the whole version.

Events / Re: GABF Travel
« on: June 27, 2011, 01:40:48 PM »
It was even closer to Flying Dog's tasting room/pub, but I don't know if there's any beer at that location now.  An easy walk to Breckenridge, too.

The Pub / Re: 4 Restaraunts Where You'll Never Get a Table
« on: June 27, 2011, 07:09:14 AM »
I made the Braised Breast of Veal with Polenta Cakes, Glazed Vegetables, and Sweet Garlic from the French Laundry Cookbook . . . It was delicious, but took me three full days and cost several hundred dollars.

How did you manage that price tag fixing a dinner for two? A big-ass chunk of veal might set you back ~$30-50, a couple of 1 lb. lobsters, ~$20-30. The rest of the shopping list might come in at $50-75 even for high end overpriced stuff from Whole Paycheck, unless the recipes called for truffles dusted with saffron and decorated with lark's tongues and gold leaf.

I wondered that same thing. I can't imagine how that added up to several hundred dollars..
Maybe he is amortizing the Big Green Egg.

Beer Travel / Re: the big easy
« on: June 27, 2011, 05:28:44 AM »
Carl, I heard they moved RocknBowl out of that strip mall.  I'm not sure it's still upstairs.

Ingredients / Re: Show us your Hops 2011!
« on: June 27, 2011, 05:12:51 AM »
His bio says Riverside, California, which is east of L.A.

Events / Re: GABF Travel
« on: June 27, 2011, 04:26:36 AM »
We have stayed at a couple of different B & B's over the years.  Here's one just outside of LODO, within a couple blocks of a light rail station that goes directly to the convention center.
They had an excellent breakfast and free parking.

Ingredients / Re: Show us your Hops 2011!
« on: June 27, 2011, 04:19:48 AM »
That is really serious!  I am impressed.

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