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Messages - jeffy

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Going Pro / Re: I just want to be able to sell my beer
« on: October 28, 2011, 03:03:31 PM »
I don't know what the trend in established nano breweries is, but I would think that nano brewing and kegging are not good friends economically. This is simply because your 10 gal might be worth 150 in a keg (retail), but packaged in bombers at $10 each, that same batch is worth $400.  $400 - costs and labor is not much to live on, but it is substantially better than $150 - costs and labor which is probably an imaginary number.
Actually this is the reason our local brewer of Belgian style beers bottles in 750's.  He can get more money per ounce that way.  Plus it looks cool with corks and cages.

Beer Recipes / Re: A belgianish IPA
« on: October 28, 2011, 03:00:19 PM »
I'll just say, for my taste, excessive hops (especially C hops) clash big time with spicy belgian yeasts. IMO you are best going moderate with hops using them to accentuate the other flavors, don't dominate or clash with them.
Not me.  I like to go with Denny's recommendations and use C hops.  Rye also is a nice touch in a Belgianish AIPA.

Commercial Beer Reviews / Re: 2011 Sierra Nevada Northern Hemisphere
« on: October 26, 2011, 02:55:30 PM »
I bought a 2011 Southern Hemisphere Fresh Hop the other day.  I can't figure out why it was a special end cap at the Total Wine since the harvest for southern hemisphere hops was probably 6 months ago or how fresh they could have been after getting to Northern California, but the beer was nice.

Remember though - the definition of selling (for taxation purposes) isn't just the handing over of cashey money, but includes things like bartering and indirect sales. I would not hesitate to believe for a moment that someone in enforcement could make a call that the auctioning of homebrew is a sale and therefore a no-no. Might not be a good enough case to pursue or win, but it might be enough to make things a hassle for you and yours.
I'm completely in agreement that it might not technically be lawful but I'm saying it is so insignificant and done with honorable intentions that it is impossible to believe anyone in law enforcement would waste their time pursuing it.  It'd be like putting a litterer on the Group W bench next to the father rapers.
With the 47 eight by ten color glossy photographs with circles and arrows and a paragraph on the back of each one explaining what each one was to be used as evidense against you.
Thanks for that memory.  Now I'll be humming Alice's Restaurant all afternoon.

You could donate a brewing session instead of the actual brew.  Winner gets to help brew and keep the final product (since he made it anyway).  
I like that IANAL thing.  IANALE.

Equipment and Software / Re: March Pump oring
« on: October 24, 2011, 07:25:04 AM »
Where do get replacement o-ring for march pump?
It is skinny silicone oring in the pump head.
Sierra Equipment in Miami had parts for mine.  305-592-0224. I bought a ceramic thrust washer for 7.77, but the shipping was 10.00!

Yeast and Fermentation / Re: Restarting a stuck fermentation, methods?
« on: October 21, 2011, 09:51:01 AM »
I will echo what richardt says in his post above.  From your recipe details I think you've got as complete a fermentation as you can expect.

2063 know you're a homebrewer when you add beer to your BBQ sauce.  8)

Things I've added beer to this year - chili (pale ale, brown ale, or anything), punkin pie (punkin ale), baked cod (wit), tacos (any wheat), brats (obvious), and I have homebrew stout beef stew cooking right now. I think I'll have to add some to my turkey brine this year.

I tried adding beer to salad dressing too, but that didn't work out.

There's a great recipe for blue cheese dressing in Schermerhorn's Great American Beer Cookbook that uses mead (or cider).  It may be the best salad dressing I have ever had.

Homebrew Clubs / Re: Presenting Homebrewing at Festivals
« on: October 20, 2011, 08:50:54 AM »
AFAIK, the AHA isn't printing those any longer.  You have to d/l and print them yourself.
She just sent me a stack recently by mail.

Ingredients / Re: Home smoked malt
« on: October 19, 2011, 05:23:07 PM »
I think a cold smoke box with multiple screens stacked vertically and a small circulating fan would work well - A convection smoker.

You mean like the one in this thread?

Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 19, 2011, 06:01:23 AM »
That sounds like a good plan.  I'm interested in the reults of the late sugar addition if you do go ahead with that.

FL / Re: Learn to Homebrew Day, 2011
« on: October 19, 2011, 05:58:50 AM »
You forgot to answer the 5 Ws.
I'm pretty sure he's in W. Palm Beach, Fl.

That sounds like some fantastic mead....congratulations.  But how do I find that recipe?

Add four gallons of hot water to one gallon of honey (I used orange blossom and palm) and 16 ounces of fresh key lime juice.  Ferment with the yeast of your choosing.  I used Thames Valley ale yeast.  Force carbonate and add a small handful of freshly picked lemon grass (heated in the toaster oven to kill off any stray bad things).

Wood/Casks / Re: Advice on barrels
« on: October 18, 2011, 03:13:30 PM »
Heat is not much of an issue for flavors if you have already fermented the beer before putting it into the bbl.  They have warehouses of whiskey in barns in Kentucky, aging for years.
I learned the trick about adding water to the top of an upturned bbl while touring a distillery in Denver.  They said it worked just fine to keep the barrel hydrated.

Wood/Casks / Re: Advice on barrels
« on: October 17, 2011, 04:47:48 PM »
Best not to fill it with water, camden tablet or not.  You'll lose too much character. 
Set the barrel on it's end and pour some water onto the top of it, where it can collect and keep the wood from drying out.  Keep it inside, out of the sun if you can.  It should be fine for a few weeks.

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