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Messages - jeffy

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3421
Equipment and Software / Re: PH Meter Selection
« on: September 21, 2010, 09:53:35 PM »
I also have a Martini pH56 which I'm happy with.  It's a year old now and takes a bit longer to calibrate than when new, but I like the temperature reading that goes with it.

3422
Equipment and Software / Re: pH51
« on: September 21, 2010, 02:43:53 PM »
You should calibrate it every time you're going to use it.  Get some extra 7.0 and 4.0 solutions for this.

3423
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/17 Edition
« on: September 21, 2010, 12:48:43 AM »
Nothing.  BJCP Exam on Saturday.  :-X
So how do you think you did on the test?  Was this your first attempt?

3424
Equipment and Software / Re: pH51
« on: September 21, 2010, 12:16:45 AM »
I don't have that brand of pH meter, but the instructions are similar.  I store mine upright with some 7.0 solution in the end cap.  Since I use a capful when I calibrate it's easy to save this for storage.
I think you'll know when the electrode is getting old when it takes way too long to calibrate.  Mine is a year old and recognizes the 7.0 right away, but is taking almost a minute to recognize the 4.0 solution and then longer to calibrate to it.  I think this means it's getting up there in age.

3425
Yes, as they already said, use two cans.  The beer will probably be better with that instead of sugar, although the finished product may not be as dry as you want.  The style of beer you're making kind of depends on whether the malt syrup is hopped or not.  If not just figure whatever color looks good for the style you want to brew, using the two cans of malt extract.  If hopped already, try to go for a style that has the bitterness of the combination of syrups and the color they will make.
Or just brew a beer, add hops and ferment it, then name the style.......

3426
Beer Recipes / Re: Porter vs. Stout
« on: September 19, 2010, 03:06:05 PM »
That's what Michael Lewis says in his Classic Beer Styles book, Stout: "it is not difficult for us to decide that a stout is simply a black beer called a stout by the brewer who made it."

3427
Equipment and Software / Re: Morebeer mash kettle and mash thickness
« on: September 18, 2010, 03:57:12 PM »
I do the same calculation for water to grist ratio, ignoring the water under the false bottom, but I add that water back into the calculation for the initial strike temperature.  You have to account for the entire thermal mass of the water and the tun.

3428
General Homebrew Discussion / Re: Sour Raspberry Abby
« on: September 18, 2010, 03:53:14 PM »
"Buy another keg"  That's pretty funny, Tom.
I assume it's not carbonated since you mentioned adding yeast at bottling.
Don't you have another carboy to store it for later?  I almost never throw away anything, especially homebrew.....

3429
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/17 Edition
« on: September 18, 2010, 03:45:06 PM »
Brewing an Imperial Weizen with Amarillo hops Sunday.  Sort of like Brooklyn/Schneider  Hopfen-Weisse.
I have to keg the second 5 gallons of my German Pils, and transfer the Bock I made 2 weeks ago.  It's good to have homebrew!

3430
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/17 Edition
« on: September 17, 2010, 09:22:23 PM »
Nothing for me.  Packing the house and moving x-county.  NE here I come!
  Would NE be Nebraska or New England???  Just wondering if I'm getting a new neighbor...  ;)
Sorry, Northeast corner of New England (Maine) where my wife is from.
Cool.  You can compare Portlands.

3431
The Pub / Re: Brewpubs that serve BMC
« on: September 17, 2010, 11:36:26 AM »
Lots of people drink Arrogant Bastard in spite of the flagrant proclamation that you are not worthy.  They've made insulting the consumer work for them and they're militant against bland macro beers.
I know they are not a brewpub, but it still is in the same vein as the discussion here.
When the owners of a brewpub start referring to the beers as "product" their ideals may be lost.

3432
The Pub / Re: Why Grammar is Important
« on: September 16, 2010, 05:10:24 PM »
Try this site: www.baltimorehon.com
When they had the NHC in Bawlmer, they had some of the local jargon on the t-shirt.

3433
The Pub / Re: Why Grammar is Important
« on: September 16, 2010, 11:17:21 AM »
Yeah, because you probably pronounce Baltimore "Ballmer"

Actually more like "Bawldemor" - I don't have much of an accent. Confused the hell out of me when I watched that damn Lord of the Rings movie, though.
;D

A buddy of mine from "Sollsbree" (Salisbury) always called it "Ballmer"
That's what my NHC t-shirt says, Hon.

3434
Equipment and Software / Re: Blichmann Hop Blocker
« on: September 15, 2010, 07:19:58 PM »
I remember reading that.  I wonder if it makes any difference if it's an ale or a lager?  He didn't mention what sort of beer was in his experiment.  I like my trub-free lagers, but I could probably run the same experiment one day and see for myself.

3435
Equipment and Software / Re: Blichmann Hop Blocker
« on: September 15, 2010, 06:36:53 PM »
roguejim says, "For what my opinion is worth, excess trub in the fermenter does not translate into hazy lagers.  My pils are as clear as a commercial version in spite of what most would consider to be too much trub in the fermenter."
I don't think the issue is about trub causing clarity issues.  It's more about the perception of flavor issues.  I think my lagers have improved since I'v been able to leave the cold break in the kettle and out of the fermenter.
I whirlpool my wort, use a counterflow back to the ketttle, and built a little diverter gate at the bottom in front of the wort-out drain to keep the hops from clogging the pump.  It works real well with any kind of hops.

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