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Messages - blatz

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Commercial Beer Reviews / Re: Raging b!tch
« on: March 30, 2011, 10:34:17 AM »
The name is fun at least - we went out to dinner with some friends last year and my buddy went to the bar to get some beers - got me, him and my wife pints of some local stuff, but got his wife a bottle the Raging b**** IPA.  When he handed her the bottle he said "look, they made a beer just for you".

No brewing this weekend, but will make the starter for the raspberry wit coming up next weekend.

Interesting, you're doing your starter a week in advance?  I was under the impression that 24-48 was the optimal timeframe. Curious about your strategy.

24-48 would be optimal if you were pitching the whole starter into the main wort.

Many of us prefer to crash the starter and decant the spent wort, only pitching the slurry of yeast at the bottom.

A week's about the right amount of time to do this - 2 days or so on the stir plate, then 3-4 days of crashing in the fridge before brewday.

Commercial Beer Reviews / Re: Raging b!tch
« on: March 30, 2011, 07:05:09 AM »
Its better than Stone's Cali-belgique, but I don't know if that's a compliment or not  ::)

Beer Travel / Re: Beer in SW Florida???
« on: March 30, 2011, 06:38:59 AM »
I got a recipe from Joe in West Palm and changed it a bit.  'Not sure he's on the forum.  Originally it was a Mojito mead with mint added, but I skipped that part.  I tasted his in a mead/cider best of show last year and it was delicious.

yeah, Joe doesn't frequent the forums.  I was so taken with that mead that Joe and I made some together in January - though I am keeping it mojito and will be adding spearmint leaves in a month or 2.  Used mead yeast though and cut it out around 1.030ish IIRC - started at 1.108.

Look forward to trying your version.

It’s light and fluffy when we put it in a container and nearly always doubles in size by the time I get it home. +1 on euge’s suggestion on using a nalgene or some type of plastic bottle.

weird, it always seems to settle and 'halve' in size approximately for me.  but I put it in a cooler with ice, so maybe you're is getting warm and causing the expansion.

+1 on plastic if you can - but if you must use mason jars, I would try to not screw the ring part of the lid all the way down, leave it a quarter turn backed off.

Beer Travel / Re: Beer in SW Florida???
« on: March 29, 2011, 01:49:11 PM »
careful there, Paul...... Gordon may try to hump your leg ;D

I'll be sure to wear my old jeans then  ;D

forgot about St Somewhere. - good call, while not my cup o' beer, I know they are well liked.

Gordon - if you wander over to Whole Foods rather than calling them, keep in mind CCB only has 2 beers in sixers: Jai Alai IPA and Maduro Brown, all the rest come in crowned 750 champagne bottles, which my WF keeps separate from the six pack shelves.


Equipment and Software / Re: What's the best thermometer?
« on: March 29, 2011, 12:32:11 PM »
I have a thermapen, but I still prefer my Palmer Wahl thermocouple reader.

Kegging and Bottling / Re: Oxyclean...I'm doing something wrong...
« on: March 29, 2011, 12:30:55 PM »
Sure.  But in my case I don't think I want to put lye into my septic system.  Plus PBW worked great.  Plus, I don't have lye around like you do!  ;)

umm, I am going to be on a septic system soon.  so you're telling me I can't use lye any more?  good to know, now.  doh.

Beer Travel / Re: Beer in SW Florida???
« on: March 29, 2011, 12:28:13 PM »
take the Alligator Alley over to Palm Beach County and you can have beer at my house, then we'll head up to Tequesta Brewing Co.  ;D

I don't think Cigar City, Swamphead or Tequesta are in Naples yet, so you'll have to settle for Total Wine.  

They should have a great selection - Avery, Bells, Stone, etc. just nothing local unfortunately.

Sometime on Saturday, 12gal of Dean Larson's Celebration, starter made yesterday and its stirring away as we speak.

Kegging and Bottling / Re: Oxyclean...I'm doing something wrong...
« on: March 28, 2011, 12:31:15 PM »
and very hot water.

but not too hot - if you go over 150df, it will cause a white film to form even if only soaking for 1-2 min.

Ingredients / Re: IPA - need hops suggestion
« on: March 02, 2011, 11:18:41 AM »
I hate half used packages of hops.

sounds like someone needs to invest in a vacuum sealer  ;)

Ingredients / Re: IPA - need hops suggestion
« on: March 02, 2011, 08:58:29 AM »
I was really impressed.  I've got a lb. on order.
From where?  Did you have to order 16x1 oz or can you get a pound somewhere?


haven't seen them in full pound offerings, but you can order them here at a 1oz clip, but $20 for a pound of individually wrapped ounces isn't too terrible IMO.

Ingredients / Re: IPA - need hops suggestion
« on: February 28, 2011, 03:16:59 PM »
as much as I love Amarillo and Simcoe, perhaps this will be good for the brewing community in the sense that they are becoming almost ubiquitous in the AIPA and APA offerings.  Now brewers will be forced to be creative once again.  Seeing this thread has made me realize how much I have crutched on these two hops in almost all of my american ales over the past 2 years - I'm kinda looking forward to the change.

HD has some new ones on their site (Calypso, Rainier IIRC).

Perhaps experiment with some oldies but goodies as late hops - Chinook comes to mind. SSoS is a pretty good recipe and its EKG and Chinook IIRC. Celebration doesn't suck either.

Keith - IIRC, isn't your standard IPA Magnum, Columbus and Centennial anyways?  ;D

Yeast and Fermentation / Re: Reusing lager yeast
« on: February 25, 2011, 08:10:56 AM »
could it be that the yeast sat dormant for too long?


I go back and forth on this a lot - recently, I pitched a helles with yeast that sat in a jar for 3 weeks since racking pils off the top and collecting.  I pitched about 50% more than recommended and although it took about 36-48 hours to show airlock activity, it fell from 1.050 to 1.012 in less than 2 weeks.  I did not have a chance to do FFT on this one.

point is, sometimes it seems extended dormancy is a major factor, other times its irrelevant.

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