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Messages - jeffy

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2461
All Grain Brewing / Re: Pilsner brewing
« on: January 12, 2011, 03:53:22 PM »
I've been very happy with the W34/70 dry yeast for German lagers.  I've also been shooting for lower mash temps (148) to keep the beer as dry as possible.  It's working out pretty well both in my Dortmunder Export and my N. German Pils. 
I usually use 100% Wyerman Pils malt.  I tried a couple bags of Briess Malteurop, but the efficiency dropped pretty significantly and I didn't get the breadiness of the German pils malt.

2462
The Pub / Re: Abraham Lincoln
« on: January 12, 2011, 03:36:10 PM »
Awesome book actually.

Of course I'm a big Lincoln fan, but to me it was amusing to see how he worked actual bits of Lincoln's bio into the narrative.

I read that one, too.  Pretty interesting the way he equated slave ownership with vampirism.  The whole point of the Civil War turns out was to free the slaves from the vampires.  Who knew?

2463
The Pub / Re: Beer drinking and brewing music
« on: January 12, 2011, 05:36:12 AM »
Get your groove on folks!

"Chameleon" - Government Mule featuring The Dirty Dozen Brass Band Horns

http://www.youtube.com/watch?v=s8G4q52EsCc&feature=related

The original by Herbie Hancock!

http://www.youtube.com/watch?v=JcjkA5ZAWQo&feature=related

I've seen the DDBB at the Rock 'n Bowl in NOLA.  They are crazy hot!

I love the Rock 'n Bowl.  Actually bowled there once.  Too much fun.

2464
The Pub / Re: Okay, 3D sucks
« on: January 11, 2011, 06:33:24 PM »
I didn't get it much either, but homeopathic doctors were in my family.  My Dad always said, "homeopathy and a little faith will cure anything."  Here's a link about nux vomica: http://abchomeopathy.com/r.php/Nux-v
I still have no idea what euge was referring to.

2465
All Grain Brewing / Re: Whose got RIMS
« on: January 11, 2011, 05:35:13 PM »
I have a very old sabco system, which I think is RIMS.  I have no problems with scorching.  I raise temps with a burner under the mash tun (keggle with false bottom) and pumped through a heater element back to the top of the mash tun.  The only problems I've had are when the pump doesn't act as well as expected, whether it picks up some air or whatever, and stops recirculating the mash.  Usually I'm standing right there and can correct the problem.  So no scorching for me in a couple years.

2466
The Pub / Re: Okay, 3D sucks
« on: January 11, 2011, 05:27:42 PM »
Nux Vomica grated up and ingested with milk will make your body feel like 3D- one or two will do the trick.
I try to avoid ingesting anything called "vomica".

Is that the homeopathic remedy?  My mom gave that to me whenever I didn't feel well.

2467
The Pub / Re: Science Project for my 5 year old
« on: January 11, 2011, 03:17:38 PM »
Those are really cool projects, I might have to do this with my kids, science fair or not!

I'm thinking of doing some of this, kids or not!

2468
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.

2469
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?

2470
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.

2471
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.

2472
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.

2473
The Pub / Re: DOH!
« on: January 08, 2011, 01:07:20 PM »
What is your strangest brewing mistake/story?

You start first.

2474
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

2475
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. 

Jeff,

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.

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