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Messages - jeffy

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3391
Ingredients / Re: Home-Smoked Malt
« on: July 13, 2010, 02:38:48 PM »
Do you wet the grains a bit to help with absorption of the smoke character?
I usually don't, but I spritzed all the trays with distilled water this time.  I think it will help.
I'm always worried that there won't be enough smoke, but in the end I have to blend the beer back with non-smoked beer to get a balanced result.

3392
Ingredients / Re: Home-Smoked Malt
« on: July 13, 2010, 12:39:53 PM »
Do you need to shuffle the racks around for more even smoking?

Thanks for the pics
No, I usually let it smoke, untouched, for an hour and a half or until I run out of wood chips.

3393
Ingredients / Re: Home-Smoked Malt
« on: July 13, 2010, 12:07:28 PM »
The box was made by a friend of mine several years ago.  It came with three shelves and was seriously water damaged, so I added a new front and back, sealed it up and made extra shelves.  He must have had a router to make those nice cuts.  My previous box supported the shelves with pieces of quarter-round.

I can't remember how I cut the hole in the lid because its been at least ten years ago, but the adapter came from the heating and air conditioning section of home depot.

Here's the underside of the weber lid



3394
Ingredients / Re: Home-Smoked Malt
« on: July 12, 2010, 07:21:50 PM »
could you add a couple of detail photos of the connections,  and of your shelves

thanks
I'll try to do that tomorrow.

3395
Ingredients / Re: Home-Smoked Malt
« on: July 12, 2010, 06:04:26 PM »
So, a hole saw to the weber? Do you think it would work just thru the vent already there? Maybe some magnets and a gasket or something along those lines?
This Weber top with the hole in it was from an old rusted out grill.  The hole was where the vent was originally.  I replaced the bottom with an almost new one on Craig's List for $35, which came with a new lid.

3396
Ingredients / Re: Home-Smoked Malt
« on: July 12, 2010, 05:11:55 PM »
Yeah I guess it does fit in "equipment" better.
I've smoked cheese in it without melting.  Temperature inside on Sunday was about 95, which was just a tad warmer than ambient.

3397
Ingredients / Re: Home-Smoked Malt
« on: July 12, 2010, 03:22:10 PM »
Alder wood.  It's for a friend of mine at a commercial brewery.  I get to help brew seven barrels of smoked beer next weekend.

3398
Ingredients / Home-Smoked Malt
« on: July 12, 2010, 12:39:48 PM »
I smoked three bags of malt yesterday and made my entire neighborhood smell great.  The box has enough trays to hold about 50 pounds of malt when full.  The fire is far enough away that the smoke is pretty cool when it gets to the box.



3399
General Homebrew Discussion / Re: Forced to buy beer
« on: July 12, 2010, 11:22:55 AM »
Thanks for finally telling us what TJ's is.  We don't have those here.
I thought it was a brewery......

3400
I am going to smoke 150 pounds of malt this weekend.
I know, you're all asking where am I going to get papers that big, but I get to help brew a collaboration beer at a friend's brewery next weekend.  I'll post some pictures of my smoker in action.

3401
General Homebrew Discussion / Re: Problem with Empty Barrels
« on: July 09, 2010, 01:43:11 PM »
I'm not sure how big a wine bbl is, but a bourbon bbl is 53 gallons and will start to leak if not kept wet.  Not to mention the oxidation you'd get with only five gallons of beer in it.
I revived an old bourbon bbl once by filling it with water, which was at first leaking out through every stave at a gallon every 20 seconds, but sealed up completely in 12 hours.
Maybe if you kept the bbl upright with some water pooled on top of it and some CO2 "layered" on the beer......

3402
Say you got one score sheet with a 29, the high end of "good" and one score sheet with 40, pretty much in the "excellent" range.  This would mean that the two judges could not come to a consensus on the overall quality of the entry, which would be confusing to the brewer.
After the notes are written by the judges, there needs to be some discussion to come to an agreement on this point and then the scores, if needed, are made to conform with this consensus.  Sometimes one judge is able to convince the other to raise his score to match the other and sometimes they meet toward the middle or come down to within five points.  If there is an impasse, one of the judges may call over a more experienced judge to get a third opinion.
I hope this helps.

3403
General Homebrew Discussion / Re: Forced to buy beer
« on: July 08, 2010, 01:58:47 PM »
I stopped in my local grocery store last night and found quite the nice Sam Adams selection.  Their Pal Ale was $7.99, a good bargain.

3404
General Homebrew Discussion / Re: Forced to buy beer
« on: July 07, 2010, 04:56:42 PM »
Quote
Cigar City?  nice.
Yep, less than a mile from work.

3405
General Homebrew Discussion / Re: Forced to buy beer
« on: July 07, 2010, 03:32:33 PM »
Fortunately for me, I can stop off at my local brewery for a quart growler fill for $6.  Mmmm, Humidor IPA.  I guess it's not that great a bargain against the price of a 6-pack (that's about $13.50), but it's nice and fresh.

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