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Messages - jeffy

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3481
With one Saison in the tank and suddenly appreciably cooler weather here in LA (thank you baby jebus) - what's a brewer to do?

I'm going to be teaching a brewing class, that's what and I'll be making a Scottish Saison. Ha!

You?
Scottish Saison?  Brogue with a French accent?  Imagine that.....

3482
The Pub / Re: Martini's
« on: July 20, 2010, 02:06:05 AM »
When I can afford it I like to pick up a bottle of McMenamins Professor's Gin from the distillery in Troutdale, Oregon.  It has to be the finest gin I've ever tasted.
I've had that gin, too.  It's fantastic.  Of course the atmosphere helps - on vacation at the outdoor patio bar at the St. Francis Inn in Bend when I tried it.

3483
General Homebrew Discussion / Re: clarifiers for secondary?
« on: July 19, 2010, 02:25:30 PM »
Would putting the sanitized (170F) gelatin in a sanitized (i.e., StarSan) spray bottle and spraying the top of the fermentation bucket work?  I've never done this, but it would seem like the logical step to distribute the gelatin evenly across the surface of the beer and pull down the maximum amount of yeast.
This seems like an unnecessary step.  The hot gelatin mixture will evenly distribute itself on the surface because of the temperature difference (the colder the beer the better) and then slowly drop as it equalizes temperature, taking the haze with it.  You can almost watch it happen in a glass carboy, but I usually do this in the keg and let it clear overnight.

3484
General Homebrew Discussion / Re: when does carbonation occur?
« on: July 19, 2010, 11:34:42 AM »
A cool trick to sense the progress of carbonation in the bottle is to mark the fill level of a bottle or two with a sharpy.  You'll find the volume actually increases as the beer carbonates.
Jeff Renner's old trick is to put some of the beer into plastic bottles as you're bottling.  Squeeze the air out and as that beer carbonates the plastic bottle will inflate and gradually build up pressure until it feels solid.

3485
I will transfer my Rye IPA and Belgian Rye IPA to kegs (same batch, split yeast).
Saturday I get to help brew 10 barrels of smoked porter at my friend's brewery using the 150 pounds of malt I smoked last weekend.  I'm really looking forward to brewing on a pro system.  I've had the opportunity to help with two other pro brews, but I'm thinking this will be even more hands on.

3486
Ingredients / Re: Home-Smoked Malt
« on: July 13, 2010, 05:02:11 PM »
What type of material makes up the bottom of each tray?

I was looking at stainless stell mesh but it is pricey!
It's simply aluminum window screening from home depot, cut with scissors stapled to the wooden frames.
I try to fill each tray evenly with malt so that the smoke has to pass through each layer to escape through the top of the box.  'Works pretty well.

3487
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.

3488
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.

3489
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



3490
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.

3491
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.

3492
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.

3493
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.

3494
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.



3495
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......

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