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 ... 146 147 [148] 149 150 ... 224
The Pub / drunken elk
« on: September 08, 2011, 11:16:09 AM »
Too many fermented apples and got stuck in a tree.  Evidently it's pretty common in those parts.

All Grain Brewing / Re: Lager Candy Sweetness
« on: September 08, 2011, 12:43:15 AM »
I do not think that the honey notes in the flavor of a pilsner malt beer are all entirely due to staling.  I tend to think of some honey as being part of the flavor profile of pils malt beers, especially very young ones or under attenuated ones.  This does not mean that honey flavors can't be the beginning of oxidative notes, but they can also be from other ingredients.

Kegging and Bottling / Re: priming 3 bottles before kegging
« on: September 07, 2011, 09:17:50 PM »
I wouldn't want to dilute it at all.  Can you measure well enough to add the sugar directly to the bottles?  Or measure the amount of beer you want to bottle and add the sugar before filling?
I have used the carbonation drops that are pills a little smaller than aspirin just dropping three or four into each twelve ounce bottle (depending on the style) and then capping.  These are not Cooper's brand, as seen in the links when I google carbonation drops.  I'll have to see what brand they are when I get home.
Edit:  here they are:
Munton's Carbonation Drops

Equipment and Software / Re: Help me improve my efficiency
« on: September 06, 2011, 05:16:47 PM »
Denny and most batch spargers use picnic coolers where there is no dead space at the bottom.  In a system set to run with HERMS, I'd assume you have a vessel with significant dead space under the grain bed.  I mash in a converted keg with a sabco false bottom, which leaves 4 quarts of liquid under it.  Could batch sparging with a system like this possibly leave more wort in the tun?

Yeast and Fermentation / Re: Would you use it?
« on: September 06, 2011, 11:12:21 AM »
I think when he asked if he should "pitch it" he meant "throw it away" not pitch pitch it. 
I think he should save it, too.

Equipment and Software / Re: Name of machine I saw at AHA in Mpls, 2010
« on: September 05, 2011, 06:54:49 PM »
I hit their site, but can't see any pics as I don't have flash installed on my computer. The one I saw as in a room with other companies selling their products, it was along a wall, and looked pretty impressive. From what I remember, it was an all in one system, pumps, etc. I even think I got a brochure from them, they were pretty proud of their system. Looked quite high tech, mulltiple burners, etc. I think it was around 6' long. Thanks for the reply, I will try looking into it further, that name rings a bell, but I think they were in the other corner. I'll keep digging.
That was probably the Sabco Brew Magic system.

Equipment and Software / Re: Name of machine I saw at AHA in Mpls, 2010
« on: September 05, 2011, 06:14:01 PM »
If it was the one they were brewing on just outside the doors to the parking lot, then it was a Blichmann system. should get you there.

Other Fermentables / Re: Mead dying?
« on: September 05, 2011, 12:48:36 AM »
If the bulk of the fermentation was complete, or if it had been fermenting for more than a couple of weeks, than you probably did not sustain much damage.  Have you taken a sample yet?

General Homebrew Discussion / Re: What's Brewing This Weekend - 9/2 Edition
« on: September 04, 2011, 08:38:48 PM »
Just finished up a Bopils.  Three rest steps, two of which were decoctions, plus a 90 minute boil.  I'm a bit tired.  I always seem to pick the hottest days to do these kinds of beers.  It's sitting in the chest freezer coming down to pitching temp at the moment.
Maybe you should be in there, too.
My brew day went well, with 10 gallons of wort pitched and the brewery clean after about five and a half hours.
Relaxing with a homebrewed Belgian Blonde now, smiling that tomorrow is a  holiday.

General Homebrew Discussion / Re: What's Brewing This Weekend - 9/2 Edition
« on: September 04, 2011, 03:02:14 PM »
Mashed in a Rye IPA at 8:45 this morning.  Hopping with warrier, columbus and cascades.  I plan to split the batch, five gallons with US 05 and five with Ardennes yeast. 

The Pub / Re: Changes
« on: September 03, 2011, 07:56:35 PM »
Sounds pretty interesting, Mark.  Thanks for the update.  You mentioned a large territory in your post, will you be in my neck of the woods?  Do you go into the big chain stores or just mom and pop stores? 

All Grain Brewing / Re: First AG, water volume questions
« on: September 03, 2011, 01:47:55 PM »
Why not measure how much six gallons is in the kettle and mark it.  Sparge until it's a little higher than that to be safe.  I don't think I have ever calculated the amount of water, but I don't batch sparge, so I guess it is not as critical.  What I understand Denny does is run off the first batch, measure how much more wort is needed to top up the kettle and add that same amount of water to the mash.

Yeast and Fermentation / Re: Attenuation
« on: September 02, 2011, 07:37:14 PM »
Yes to the above, but also you mentioned that you did not oxygenate.  Next time make sure to aerate the cooled wort well for better yeast growth.

Ingredients / Re: Setting up a hop yard
« on: September 02, 2011, 01:55:33 PM »
At a hop seminar at NHC last year, they recommended the less heat the better.  Hops evidently lose a lot of the acids with anything over 105F (from memory).  Here's a link to a paragraph on that from Gorst Valley Hops web site:

All Things Food / Re: Poblanos
« on: September 02, 2011, 02:08:45 AM »
They are great to use in pepper beers.  Plenty of flavor and aroma and just a slight touch of heat.  I roast mine and remove the char prior to adding in the keg or at the end of fermentation.  (Note that I didn't say "secondary?")  Three or so for 5 gallons, usually best in a not-so-bitter style of beer.

Care to post a recipe? Never had or brewed a pepper beer. Love peppers and love beer, would like to give it a go...
My house poblano beer is a strong witbier with peppers added in the keg.  50% pils malt, 40% wheat (the most recent used flaked wheat) and 10% flaked oats.  Mash low (149F), low IBU's, maybe 15 using Cascades, at knock out add citrus peel, Indian coriander and a touch of chamomile.  After fermentation add three torched and peeled poblanos and if you want a bit more heat, maybe a half a habanero in five gallons.
I know this is fairly vague, but I change this every time I make it and it always turns out nice.

Pages: 1 ... 146 147 [148] 149 150 ... 224