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Messages - jeffy

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Equipment and Software / Re: Immersion chiller: buying vs. making
« on: October 13, 2011, 11:43:58 AM »
what are your thoughts on soldering shorter pieces of pipe to make a long one? Will the solder joint cause a sanitation issue? Thanks again for your time and responses!

I made mine out of hard copper pipe (think water pipes in your house) so mine's square with about 25 soldered corners and there's been absolutely no sanitation issues in over 30 batches.  Making a square spiral was sort of challenging but it worked.  It's only about 30 feet total but it cools the wort down well.  I put it in the wort for the last 15 mins and it's been fine.

I would like to see a picture of that if you would/could.

The Pub / beer trading
« on: October 12, 2011, 06:22:38 PM »

no brewing.  drilling more holes in my new Blichmann Boilermakers on Saturday though  8)  then some quality control  ;D

Judging at Commander SAAZ in Coco Beach Saturday.  Aren't you going to be there, blatz?

All Grain Brewing / Re: First Batch Question
« on: October 12, 2011, 05:37:49 PM »
I do grain into water because I direct fire my mash tun.

Me too.  I get the water to the correct temp and dump all the grain in and stir.

Homebrew Clubs / Re: Presenting Homebrewing at Festivals
« on: October 12, 2011, 05:33:38 PM »
You could have a big old yeast starter going at full kreusen or for that matter a carboy of wort bubbling away.  That makes a pretty impressive show and tell.  Even after 20 years of brewing I can stare at that activity for a long time.  It's like a lava lamp.

The Pub / Re: I made cider!
« on: October 12, 2011, 09:39:26 AM »
Yeah, I pulled it out of the fridge last night and realized it was at high krausen. Bottoms up!

Just like grandpappy used to make it ;)

I think they call that scrumble. cloudy young hard cider
It's Scrumpy, I think.

The Pub / Re: I made cider!
« on: October 12, 2011, 07:57:46 AM »
Well, I left a half gallon sit until it went hard.

Hey, it's the closest I've come to brewing in a long time.
Cheers!  Have people ever frozen the same type of liquid and removed the Ice component?
Not that I would advocate such a sacrelidge but it seems interesting....

I've done that a few years ago.  5 Gal down to  2, then ferment. Intense apple profile, initally hot, mellowed after a year.
A friend of mine used to fortify mead post fermentation by freezing then transferring the mead from the ice crystals.  He won a lot of awards this way.  It made the mead much smoother and more "rounded."  He would put the mead into a PET bottle, squeeze any air out, freeze for 20 minutes, then found that the ice crystals would form as soon as he opened the cap.

Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: October 08, 2011, 05:17:07 PM »
Just getting back from our trip to Michigan.  It was nearly perfect weather with trees turning red and yellow all over the state.
I had some really good beers, but did not make any notes on them.  Every beer I had at Shorts in Bellaire was a winner - Pontius Road Pilsner, The Village Reserve (Pale Ale w/ Perle and Centennial), Autumn Ale (ESB), Huma-Lupa-Licious IPA, and Asphasia (old ale on bourbon) plus the sandwiches were awesome.
In Traverse City we hit North Peak (not too impressed), Mackinaw Brewing (nice double IPA), Right Brain Brewing (several IPAs on tap - I had the Rye IPA), and up the peninsula we found what appeared to be a production brewery for Jolly Pumpkin and North Peak.  Nice lunch with Bam Noire and Oro de Calabaza. 
I had a Saison from Brewery Vivant at 7 Monks that smelled and tasted of gym socks (isovoleric acid).  Not my favorite.
In Holland we stayed a half block away from New Holland's brew pub, which had some interesting stuff - another Rye IPA and something dark and Belgian, plus they sell bombers to go, so I got a chance to try their Saison and a tart raspberry pear beer, both delicious.
In Grand Rapids we went to HopCat, thanks to Jeff for the recommendation.  Nice bar!  I had a delicious Citra Pale ale and a Black Rye IPA, one of which was from Arcadia (and mussels).  Then we went to Founders for yet another Rye IPA and a sample of their Breakfast Stout on Bourbon.
We had lunch and another Rye IPA (I think this was the theme of the trip) at Arcadia in Battle Creek.
In Ann Arbor we had a cople of cask ales at Grizzly Peak, which were OK, then met up with Jeff Renner at Arbor Brewing for a cask IPA and a Scotch Ale.
I am now at home, drinking a home brew, which happens to be a Rye IPA with Belgian yeast.
I would recommend Michigan as a beer travel destination.  There is a lot going on.

I think that they tried a little too hard to draw in the non beer geek viewers by introducing drama into each episode.  Every show had some sort of arbitrary deadline that had to be met or else and a back story about dumping a huge batch of beer.  I understand that it was intended to show a business side to a craft beer show, but it just seemed so contrived to me.  I was entertained by the recreation of a historic or rare style, not by the drama of a deadline they had to meet for no apparent reason.
I wonder if they have some more episodes that they filmed and are ready to broadcast.

General Homebrew Discussion / Re: missed gravity
« on: October 05, 2011, 06:30:52 PM »
Call it an American Stout?


Beer Travel / Re: 20 best bars for beer geeks
« on: October 05, 2011, 03:56:29 PM »
I've been to 11 out of the 20 in the article.  They were all pretty amazing.

11 here also.  Have you hit HopCat yet?  I like that place, really like it!
We'll be in Grand Rapids tomorrow.  Is that the best place?  I haven't researched it yet.

Those are broad descriptions of what the hops will smell like.  This can lead to interpretation errors.

Earthy?  That could bring up several things.  I usually think of the smell of a freshly plowed field, or potting soil.  Target is earthy.

My wife thought this was funny.  Read the comments that correct his thinking.  If you ever get a chance to talk to Pete Brown, make the most of it.

That was pretty funny, thank you very much.

I think of English hops as being earthy and musty, almost spoiled (or at least the opposite of fresh and "bright"), especially E.K. Goldings.
Sometimes certain hops can be tinny and metallic, which could be interpreted as bright.  Willamette tastes like this to me.

Beer Travel / Re: 20 best bars for beer geeks
« on: October 05, 2011, 03:04:32 PM »
I've been to 11 out of the 20 in the article.  They were all pretty amazing.

Beer Recipes / Re: O'IPA
« on: October 05, 2011, 02:57:39 PM »
I use Munich in my IPA at about 20% and crystal at about 10%.  It lends a nice malt background to the hops.
What is SSOS?

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