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Messages - fmader

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331
Equipment and Software / Re: Sanitizing buckets
« on: March 17, 2014, 04:22:37 PM »
I pour a couple cups of sanitizer in the bucket and use a clean rag dedicated to sanitizing to wipe down the inside of the bucket with the sanitizer that I just dumped in. I usually use vertices swipes around the bucket about four times around... Seems to work well for me.

332
Beer Recipes / Re: Rye Stout
« on: March 16, 2014, 07:36:24 PM »
alright, I verified that the amount I have in the recipe is more or less twice what I had in the first iteration and I liked the level of roastiness in that so this should be a good test of how I like the cold steep character.

Nice. When's this brew? I'd like to hear some feedback?

333
Beer Recipes / Re: Rye Stout
« on: March 16, 2014, 07:05:37 PM »
Sorry in advance for going a bit off topic...

Say I wanted to brew a black IPA and use the cold steeping method for the dark grains. I would need to  use more than if I was mashing them mainly because of poor color extraction? This would be good for me to know. I would hate to use my normal amount of dark grains and end up with a brown IPA...

I just brewed a Black IPA a couple months ago that turned out fantastic. In this case, I did not cold steep. I had so much hop bitterness going on that the bitterness from the dark grains being mashed was nonexistent. I think I posted the whole recipe in a thread. But I mashed 14 oz of dehusked Carafa III and 4 oz of chocolate malt. It was a dandy.

334
Hop Growing / Re: 2014 Planting?
« on: March 16, 2014, 05:52:29 AM »
I give mine plenty of compost every year.  I found they did really well when I excavated a shallow ring around them and gave each crown ~1 quart of vermicompost.  I keep a worm bin or two going in my classroom all year with the express purpose of feeding my hops the best soil amendment I can get.  This year I'll use some of it in a soil block seedling mix, but I should have enough to still give the hops crowns a boost after relocation.

Not a bad idea and not real time consuming. I might look into doing this during my next brew...which will be next Saturday. They are also buried under about 4 -6 inches of mulch. That needs pealed back too. I also hope to get my new rhizomes in the ground then too. Cheers to a fellow teacher!

335
If I'm understanding correctly... You're rinsing the bottles after drinking, storing, rinsing, and sanitizing? I'd add another step here between rinses. Actually I'd eliminate the second rinse if your bottles aren't exposed to dust. But once you gather about a case of dirty bottles (bottles that have been rinsed after drinking), you should give them a nice soak in some oxiclean over night. Then rinse, dry, and stash in the "clean" stack of bottles. Then hit them again with starsan before bottling.

I'm going to probably say your infection occurred in the bottles.
ii think that is a very real possibility.its sad to say, up u til now I've been lazy with bottle cleaning. I soaked my next bat h of bottles a day ago for about 45 min in PBW then stored them in a fast rack, covered with a clean plastic bag. Tomorrow when I bottle I'll starsan them good. Is it ok to dip oxy caps or is it better to soak them for a few minutes I wonder. Thanks for the info!

I've never used PBW, but it's made for that, so you should be good to go. As far as caps go, I fill a bowl up with starsan and put my caps in it throughout the bottling process. I'm not sure if it's good or bad, but it's what I've always done.

336
If I'm understanding correctly... You're rinsing the bottles after drinking, storing, rinsing, and sanitizing? I'd add another step here between rinses. Actually I'd eliminate the second rinse if your bottles aren't exposed to dust. But once you gather about a case of dirty bottles (bottles that have been rinsed after drinking), you should give them a nice soak in some oxiclean over night. Then rinse, dry, and stash in the "clean" stack of bottles. Then hit them again with starsan before bottling.

I'm going to probably say your infection occurred in the bottles.

337
Commercial Beer Reviews / Re: Stone Go To IPA
« on: March 15, 2014, 07:07:17 AM »
I picked up a 6 of this while I was on the road. I got heavy floral/stone fruit notes with the hop flavor. I understand that it's a session beer, but it lacked hardly any body at. I do give thus a positive review. I like drinking session IPAs while doing yard work in the summer. I think this would be very refreshing in that circumstance. My only complaint is that Stone probably won't can it. Again, it's easier to deal with cans while doing summer yard work. Until they do can it, I'll just stick to my cans of SNPA and Founders All Day IPA.

339
Get rid of the ferret instead.

No way! That's where all the flavor is!  ;)

Nobody likes those smelly marmots!

340
General Homebrew Discussion / Re: What do you think of this name
« on: March 14, 2014, 11:08:04 AM »
Yea I may have to work on the name but, hey, that's what happens in the middle of the night.

C'mon.... You have to incorporate loco into the name somehow  :P

341
Equipment and Software / Re: CO2 To Go
« on: March 14, 2014, 11:06:58 AM »
I use that exact one when taking my kegs to parties, rallies, Mexico etc. I also use a faucet adapter to connect a faucet directly to my keg. The tiny 16g. tanks don't last too long. I usually go though 3 or 4 tanks before my corney is empty. I think it's worth it. the compact size is worth any hassle caused by changing the tanks. Here's the faucet I use as well: https://www.midwestsupplies.com/compact-chrome-faucet-assembly.html?utm_medium=feeds&utm_source=google&gdftrk=gdfV24959_a_7c1306_a_7c6184_a_7c5320F&gclid=CLyQ-8LMkr0CFenm7AodAU0AHw

That's pretty spiffy. I don't like the idea of spending $38 on it though. I was planning on just using a picnic tap that I already have. But now I'm wondering if I can modify the tap that I have on my old kegerator turned fermenting chamber to work like that.

342
Equipment and Software / CO2 To Go
« on: March 14, 2014, 10:52:21 AM »
I'm thinking about purchasing on of these....

http://www.northernbrewer.com/shop/review/product/list/id/441/

Of course I won't be priming with this, but I would be using it to charge beer for pouring at a picnic or whatnot.

For those of you who have used them... A. Do they work well? and B. Will one cartridge last an entire keg? If no, how many would get them through the keg?

Just curious whether this purchase would be worth the while, or should I just carry around my 5 pounder.

343
How much priming sugar did you add? And does it taste infected?

If it's not truly infected, you could decarb the bottles a bit. Get somebody to help you. They crack them open and how recap them. You have to be ninja quick, or you'll have a mess. I saved a beer by doing this once. I actually recapped twice before they were good.

344
Beer Recipes / Re: Rye Stout
« on: March 14, 2014, 07:13:51 AM »
At the risk of jumping your thread, what exactly is cold steeping and what are its advantages?  Does it give you a less bitter roasted flavor?

You're spot on with the less bitter roasted flavor assumption. By no means am I an expert on the deal, but my method of cold steeping is to line a stock pot with a 5 gallon paint strainer bag. I crush my dark drain, add them to the bag, and then add 2 qt/lb of water. I let them steep for a day and stir occasionally. Then I add the "tea" to the boil with about 20 minutes to go. You will need to use more dark grains with this method than you would if you mashed them.

When you're cold steeping, do you stick the pot in the fridge?  I assume that if it's left at room temp you'd wind up with a bit of souring, but I am no expert.

My last non-Imperial stout tastes too dry for me and it may be the dark grains which were mashed along with the MO.  It could stand to be smooother.

Yes... I guess that should have been disclosed. Cold steeping occurs at room temp haha. I should point out that I do retain a terrific roasted taste, because I use a good quantity of grains. I just find that this is the easiest way for me and my capabilities of brewing to eliminate the harsh bitterness that I get when mashing the dark grains.

345
Equipment and Software / Re: Bru'n water and cold steep
« on: March 14, 2014, 06:22:58 AM »
I don't brew dry stouts, so that may be a different animal, but for my stouts and porters I actually prefer a bit more roasty bite.
If you use enough, you still can make it as roasty as you'd like it to be. You just eliminate the unpleasant bitterness... At least I find it unpleasant. But as you guys are doing with adjusting the pH, you're probably eliminating it too this way. I'm not that knowledgable with water chemistry at this point and am kinda on the fence about making that great leap.

come on down and have some of my the american oatmeal stout i have on tap right now - i guarantee you you'll make the leap!

+1.  Same for my foreign export !

Haha... Wanna come have one of my Breakfast Stouts? I like to describe it as perfect  ;D

Hence the reason why I'm on the fence.

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