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Messages - jeffy

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The Pub / Re: How did you pick your forum name?
« on: March 27, 2017, 04:52:59 PM »
So I haven't checked into the forum for a while and the first thing I see is this thread.

When I was about six or seven years old I found out that some people actually spelled their name "Geoff" with a "G."  I was totally aghast at that and made it a point to say my name was "Jeffy wid a 'J'"
Bravely, as an adult, I have adopted that.

Beer Travel / Re: Denver
« on: September 30, 2016, 08:00:08 PM »
We had really good high end food and beer at Euclid Hall, just around the corner from Larimer Square in LODO.

Equipment and Software / Re: Brew Guru App.
« on: September 30, 2016, 07:48:37 PM »
I have been using it while traveling for the past week, but it would not download to my old iphone4, only on my newer iPad.  The map function is nice, but getting info about each place is a bit clunky.  I end up clicking on a place, then clicking on their website, then looking for the "back" button, which is not where one would expect.
Still, I like using it.
I just wish I would remember to ask for my AHA discount when I get there.  I got 10% off at Rock Bottom in Milwaukee.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 04, 2016, 12:12:35 PM »
A similar thing happened to me last batch.  I had manually defrosted my 1960's era fridge by unplugging it and when I plugged it back in, nothing happened.  I went into homebrew panic mode and made other arrangements to keep the fermenters cool, but the next day, the fridge was working fine.  I am not sure what was going on, but next time I defrost, I will do it a few days out.

All Grain Brewing / Re: Malt conditioning
« on: August 23, 2016, 04:09:18 PM »
I had to show my wife, she didn't care.

Sounds familiar.
I get that a lot.  I do it anyway.

Update:  I was in Austin this past week and I was never able to hook up with this beer.  Every place I went either didn't carry it or they were out of it.  I drank a lot of beers down there but never got the chance to try this one.
Impressions on the ones you had?
I was at the Austin Ale House and had a number of locally-made IPAs and I'll be damned if I can remember who made them.  I'm not an IPA drinker normally so after a few 7.5% beers... things got a little fuzzy.  :D  I did find myself sitting in front of a Fireman #4 a couple times when the beertender would say, "We have a locally made blonde" and then I realized what it was.  It was actually better than I remember from having it last month.  I also had a Hans' Pils by Real Ale (very good) and the Pearl-Snap by Austin Beerworks which was also very good.  I was trying hard not to make this a BEERCATION since I was down there to get my son situated for his freshman year at UT but what I drank was very good.  Austin is a great beer town.
It sounds like you will have more opportunities to explore Austin.

When we first went to Austin it was good, Michael Jackson had it in his top 6 in the US (pocket beer guide). Then the real estate went up and places like Waterloo brewing and The Bitter End went out. Celis then closed. The Gingerman was to be closed, then relocated when they found a space. For a while it was not so good. Now, Austin is a great beer town once again.
I was there a year or two after they changed the old rules and enjoyed Waterloo (I still have a 1/2 gallon growler), Bitter End (their sign is still on the building) and Cellis - got the tour.  Things sure do change with time.  Austin makes for a nice visit these days.

Ingredients / Re: ACIDULATED MALTS
« on: August 20, 2016, 04:00:48 PM »
Your pH will be lower than if it wasn't added.  Do you take any measurements or use a water profile, like brunwater?
I doubt it would hurt in the long run, but I guess it could affect mash efficiency.

Kegging and Bottling / Re: growler
« on: August 15, 2016, 05:58:32 AM »
Don't you have a small cooler?

Kegging and Bottling / Re: growler
« on: August 14, 2016, 03:24:51 PM »
I usually fill up a 2-liter plastic bottle off the keg, then screw on a carbonator cap and pressurize it.

I made a Belgian Pale Ale today, with three mistakes:
I totally forgot to add salts or acid to the mash,
I calculated via BeerSmith too much total water, so I ended up with 11 gallons of wort,
I pitched one packet of Abbey into half and one of Belle Saison into the other half, thinking I had two packets of Abbey yeast in my hand.
Other than that it was a good brew day, finished by 1:45 (5 hours).

A Rob "Jethro Gump" Moline quote.

So glad that someone besides me is old enough to remember!
I remember!

General Homebrew Discussion / Re: q
« on: August 10, 2016, 05:54:18 AM »
Would you be so kind to expand your rationale on HSA/ HSO being included in your myth list?

Primarily because it has been a boogeyman for so long, and that the myth part is not that it exists, but rather whether it will ruin your beer at the homebrew level.  For a long time, it was treated like that.  The monster under the bed.  The simple fact is that at a homebrew level, its effects are not something the average homebrewer needs to be concerned with.
And for me being a below-average homebrewer, it's even less of a concern ;)

I agree that the attention given to HSA is particularly troublesome in contexts where we're trying to teach new all-grain brewers. If we could create an accurate priority list indicating where new all-grain brewers should focus their energy, in my mind a fundamental understanding of controlling mash pH (for example) would deliver way more bang for the buck than similar effort applied to minimizing HSA.

Out of curiosity, has anyone ever seen anything like this? I'm thinking of it as a kind of Maslow's hierarchy of brewing needs?

Anyway, I respect the continued debate and the fact that scientifically HSA is real. Determining the extent to which it impacts flavor and shelf-life will likely take years, and I'm excited to see where it goes. In the meantime, if we're mindful of the context it seems like we can adequately address the topic of HSA without it sucking up all of the "oxygen" required for other topics (yes, pun completely intended).
Denny sited Marshall's experiment with hsa as having no significant difference, but failed to mention that he consumed all the beer from both batches well before it had time to develop any oxidation.  Sure both batches were the same when fresh, but wouldn't you expect that?
Then again how many homebrewers let their beer sit around for long enough to become oxidized?

I put some in my Rye APA last weekend.  I hope it's not ruined  ::)

Today I am brewing for the first time since April, the longest lapse in probably 20 years.
Rye APA with the Pekko hops from NHC, Citra at 10 minutes and Citra and Mosaic at 170F while chilling.

General Homebrew Discussion / Re: Medal displays
« on: July 31, 2016, 10:31:51 AM »
Suddenly I'm hearing songs from The Music Man.

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