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Messages - jeffy

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46
Yeast and Fermentation / Re: Wine Yeast to finish a High Gravity Beer?
« on: March 25, 2014, 05:09:33 AM »
I agree that your ambient temperature is dang near perfect for fermenting ales.  The temp in the fermenting wort will be several degrees warmer, say mid 60's F.

47
Remember that beersmith is just software. It makes assumptions rusty maui not be correct. I have never once taken it's mash or sparge suggestions. It tends to default to a pretty thick mash. You still have to think about what you want to do. Then tell the software. It's just keeping notes for you

Exactly how I feel.  I use it mostly for keeping notes and estimating gravity and BU's.

48
General Homebrew Discussion / Re: Yeast Remains or Worse?
« on: March 23, 2014, 12:06:39 PM »
Snotty bubbles? That sounds .... interesting ....
Aren't those two of the Powerpuff Girls?

49
General Homebrew Discussion / Re: Forgot
« on: March 22, 2014, 10:02:15 AM »
I frequently add flavor salts to the kettle.  As long as you hit our efficiency, you're fine.

50
General Homebrew Discussion / Re: Quality of All grain vs. Extract
« on: March 21, 2014, 01:38:45 PM »


In other words, it's easier to make great all-grain beer than with extract.  Great extract brewing requires some skill and know-how.  All-grain, well, yeah, you need to know the basics, but if you know how to steep grains at all, any schmuck can make great beer with the BIAB method, if not a mash and sparge.


These are my thoughts exactly. Most of us start out in extract brewing, but jump to all grain for more freedom and control. My first all grain BIAB was as good as my best extract beer. If I hadn't made the jump, I probably would have given up. I had great difficulty in finding consistency with extract brews. LME age and ingredient breakdown always had me guessing. I really respect extract brewers that can consistently make great beers.

This is what I was looking for, thank you!

I had the opportunity to judge best of show at the NHC in Oakland several years ago and we picked a smoke beer as the Ninkasi winner.  Turns out it was an extract beer.  So there you have it.

51
Commercial Beer Reviews / Re: My last negra modello
« on: March 20, 2014, 08:18:04 AM »
I remember it being fairly roasty years ago and agree that now it is less roasty and more sweet.  Definitely not the same.

52
Homebrew Competitions / Re: question for comp organizers/staff
« on: March 20, 2014, 08:05:15 AM »
On a somewhat related topic, does anybody else feel that it should not be against the rules to have the style number written on the caps?  I leave it on in spite of the rules for two reasons: 1) it verifies that the cellar people don't mix up the entries I send in and 2) in every competition in this state, a label immediately goes onto the cap.

53
Yeast and Fermentation / Re: Can a sour turn non-sour?
« on: March 18, 2014, 02:22:02 PM »
I don't know, but sometimes when a beer starts to oxidize it gets a caramel-like flavor, which might balance the sourness.

54
Ingredients / Re: Maple Sap Extract Beer
« on: March 16, 2014, 06:58:55 AM »
May be slightly off topic, but this is funny.
http://www.npr.org/templates/story/story.php?storyId=4571982
It's an NPR story from a few years ago about what happens to maple trees if they don't get tapped.

55
Beer Travel / Re: Portland and Seattle
« on: March 16, 2014, 06:51:18 AM »
This is not beer related, but the Japanese Gardens on the hill overlooking Portland is beautiful.  It is right next to the Experimental Rose Gardens, which probably won't be in bloom until the summer.

56
Beer Travel / Re: Portland and Seattle
« on: March 15, 2014, 10:55:45 AM »
I'm also making this trip with my wife in early April. Apparently this is quite a popular route. I think our plan with Seattle is to take a break from drinking and see the city but we are drinking our way through Portland and driving down to Bend to take down the ale trail.
After Portland we are going to Bend. We were there in 2012, and our friends toured the Ale trail with us. 10 breweries then, I think 14 now. Pace yourself.

We stayed at the St. Francis Inn in Bend, another McM.  It had a fabulous outdoor bar area and equally cool soaking tub, not to mention a cool theater. 
Note that not once did I mention great beer, but you can walk to several places from there since it's right downtown.  They had some nice distilled products, whiskey and gin were very good especially outside by the fire pit.
Now I want to go......

57
Beer Travel / Re: Portland and Seattle
« on: March 15, 2014, 05:31:00 AM »
I will also recommend Laurelwood, Powell's City of Books, and the drive up the gorge.  If you can stay at one of the McMennamins hotels/B&B's they're a lot of fun - think hippy, artsy, and beer in restored historic buildings.  We have stayed at the Kennedy School several times as well as other venues in parts of Oregon.





58
The Pub / Re: Tablet For Dummies
« on: March 11, 2014, 09:38:06 AM »
After looking at phablets, I've concluded that for me they're too big for a phone and too small for a tablet.

Could not agree more. I like to carry more than my phone in my pocket.

I saw one of these the other day.  I can't imagine where I'd put it.  I mean other than my purse. ;)

59
The Pub / Re: Tablet For Dummies
« on: March 10, 2014, 05:04:51 AM »
I have an ipad 2 with wifi only.  I find that I use it more than the pc or laptop at home and it's much easier to take to a coffee shop or wherever.  It's great for email and internet, but I rarely use it for documents.  I have a couple of book reading aps on it, but I usually prefer to read an actual book.  The camera isn't very good if that's important, but I think the newer models have improved that.

60
Homebrew Competitions / Re: Thoughts/Opinions
« on: March 09, 2014, 11:07:00 AM »
Good point on the local involvement.  There is always a push to win your own competition by getting the membership to enter as many beers as possible.
I'm glad the one mentioned wasn't our recent competition, because we have at least 5 clubs involved in running it.  It's hard to have a bias when the organizer, the judge director and the cellar men are all from different clubs.

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