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Messages - blatz

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1936
The Pub / Re: Done. Passed.
« on: August 03, 2011, 02:09:58 PM »

I would think his PhD thesis defense was what Tom was talking about.  

yes, I know - tschmidlin will get the joke - he got pretty animated about defending the definition of fresh and wet hop ales on a thread a while back - I was poking at him a little.. ;D

1937
Yeast and Fermentation / Re: dumb! just bottled an unfinished beer
« on: August 03, 2011, 01:25:45 PM »
there's no oatmeal in that brown ale recipe, is there?

1938
The Pub / Re: Done. Passed.
« on: August 03, 2011, 01:20:39 PM »
What did you defend?

the proper classification of wet and fresh hop ales... :D

1939
Beer Travel / Re: Coast to Coast Road Trip
« on: August 03, 2011, 01:18:47 PM »
oh - sorry - I thought it was only about 300 or so - my bad - shoulda looked at the map.

1940
The Pub / Re: Done. Passed.
« on: August 03, 2011, 01:15:44 PM »
congrats!

no idea what Deus is... ???



1941
Beer Travel / Re: Coast to Coast Road Trip
« on: August 03, 2011, 01:06:04 PM »
I would end up someplace like Asheville, NC over Reheboth Beach, DE, but you're pretty north, so that might not be in the cards.

Going to Niagara Falls, you'll be passing by Southern Tier and will be in the general vicinity of Smuttynose/Portsmouth Brewing, both of which I'm very fond.

1942
Cutting out early on Friday to brew Fest:

7.5 lbs Weyermann Vienna
7.5 lbs Best Pils
4.0 lbs Weyermann Munich I
4.0 lbs Weyermann Munich II
12oz    Carared
12oz    Caramunich I
24 IBUs FWH Tradition or Tettnang - whichever is in the front of the freezer
WL830

1.056 OG





1943
Beer Recipes / Re: Wheat, Octoberfest, Ale?
« on: August 03, 2011, 08:26:20 AM »
umm, don't say I didn't tell you... :D

1944
Yeast and Fermentation / Re: Started washing my yeast...
« on: August 02, 2011, 06:05:05 AM »
so uthristy, you never repitch yeast? just curious.

Matt - yes I use a conical.  I'm wondering if that helps keep the percentage of 'junk' lower in my slurries.

1945
Yeast and Fermentation / Re: Started washing my yeast...
« on: August 01, 2011, 12:20:54 PM »
I recently started rinsing my yeast as a part of my process. JZ has me convinced me that clean, healthy and viable yeast is a very important part of brewing great beer. Afterall, the yeast makes the beer.

This is pretty much my outlook too, Ron.  Even if I don't notice the most appreciable difference in my beer, I think it's still probably just good practice to pitch as little trub from previous batches as possible.  I'm sure there's a great deal of subjectivity on this topic; I'm not arguing for one practice over another.

I too found no noticeable difference.  However, this may be a result of my system?  I don't believe I have a lot of trub present in the beer - I use a WIC, so I leave a good amount of solids behind, and then I follow that up with a 1-2 qt dump when the beer is at high krausen.  Not sure if this helps my situation, so YMMV.

1946
Ingredients / Re: Substitute for Simcoe
« on: July 31, 2011, 08:50:49 AM »
must...resist...temptation to start...hoarding... :P

1947
Ingredients / Re: Substitute for Simcoe
« on: July 31, 2011, 08:06:01 AM »
I'll add, if you are having a hard time finding simcoe you'll prolly have a harder time finding citra.

there's a few places that still have Citra - I just bought some last week actually.  but no simcoe, which is okay since I still have about 24 oz of '10 harvest in my freezer... ;D

1948
Commercial Beer Reviews / Re: Great Divide's "Yeti" imperial stout
« on: July 31, 2011, 06:29:13 AM »
I did tour their brewery a couple of weeks ago, and was quite surprised to learn that ALL their beers are fermented at 72-75*. 

WOW!

Glad to hear the smoked BP is good - looking fwd to trying that one.

1949
The Pub / Re: What is Your Favorite Time of Day?
« on: July 31, 2011, 06:27:57 AM »
Beer O'Clock of course  :D

1950
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 30, 2011, 12:51:56 PM »
Thanks - it's a Sam Smith glass actually

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