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Messages - bluesman

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General Homebrew Discussion / Re: Finding what works for you (me)
« on: January 06, 2010, 02:15:21 AM »
I have a spigot on my 15 gallon keggle that works really well. I use muslin bags with whole hops. After the boil I will let gravity pull the chilled wort through the spigot and into a strainer that has the filled hop bags placed into it. I will drain as much wort as I can over the filled muslin bags and through the strainer until I get to the trub at the bottom of the kettle (usually about a quart of trub) and stop.

I am currently in the process of building a Brutus 10 system which will change my process, but the current process works fine.

General Homebrew Discussion / Re: what are your goals for 2 ought 10
« on: January 05, 2010, 06:36:34 PM »
Building a Brutus 10 the very least have the stand nearly complete.

Ingredients / Re: Best Hallertau Substitute
« on: January 05, 2010, 05:46:15 PM »
The US Tett are good, they have a nice spiciness to them.  I didn't care for the US Hallertau from last year though, they were a bit too grassy, OK in the boil, but not for aroma.


I also like to use Mt Hood as a sub as well.

General Homebrew Discussion / Re: dry hop time and taste?
« on: January 05, 2010, 05:43:32 PM »
I tried Hallertau once...and that's all it took.

General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 05, 2010, 05:40:42 PM »
I brew about once a month. 13 (10gal) batches  for the year not counting wine.  8)

I wish I had the time to brew more.

Ingredients / Re: American 2-Row vs. British Pale
« on: January 05, 2010, 03:33:50 AM »
  And why would that make a difference, and what would the difference be? 

brew the same beer twice - once with american 2-row, once with MO - certainly not scientific due to all the other variables, but you'll get a good comparison.  ;)

I need to do just that.

As I understand it, MO is a two row winter barley that's a cross between Proctor and Pioneer. It's claim to fame is it's ease of manufacturing and it's superior flavor. I've been using it and really like it, but I want to do a side by side comparison to American 2 row maybe a Breiss product.

All Things Food / Re: Ethnic Cooking
« on: January 05, 2010, 03:21:47 AM »
Roomali Roti is the thinnest bread in the world. It's quite challenging to make as well.

That guy VahReyVah is funny. He is a motivational cook too. I like him.

I want to try making some gunpowder and experiment with it. VahRey uses it like there's no tomorrow.  :o

Yeast and Fermentation / Re: Fermentation stopped short...
« on: January 04, 2010, 02:51:08 PM »
Welcome to the AHA forum.

Lagers are usually pitched and fermented around 50F. Your fermentation is probably about finished now. Take a gravity reading and let us know where you're at. Here's a link to review.

I would pick up a copy of John Palmer's book " How to Brew " or go to his website here for some really good brewing knowledge.

Good Luck!  8)

Yeast and Fermentation / Re: What's this layer?
« on: January 04, 2010, 02:41:39 PM »

Looks like a krausen layer but I don't know how that could be when the yeast appears to be settled out. How do you harvest your yeast and what storage procedure do you use?

General Homebrew Discussion / Re: Winter Brewing Photos
« on: January 04, 2010, 02:56:16 AM »
I love the wind screen! Way better than the tin foil I use. Thanks for posting the picture!


Great idea! ... I need to adopt that one.  8)

sorry about the hijack, especially with green grass in the photo, but wanted to share my similar windscreen solution - quite a bit bulkier than the ductwork, but the culvert company was fine with giving me a piece of scrap culvert - even cut it to size for me.  I used a stone metal-cutting wheel blade on my skil saw to cut the notch, and smoothed edges with a grinder.

It has a large enough diameter that it doesn't get very hot from the burner.

I kept the piece I cut out, and bent it and position it under the spigot as a heat shield.

I guess you just kicked it up one notch, that's even better. I'm going to have to reconsider that idea.  8)

All Things Food / Re: Ethnic Cooking
« on: January 04, 2010, 02:24:01 AM »
Balti style Indian food.

From left to right- chili pepper dal, coconut curry cod fish, masala onion rice, plantains in a sweet and sour tamarind sauce, layered paratha bread.

If anyone wants the recipes Ill write them out. They are long though, especially in the spice department.

नया साल मुबारक हो

That's genious!

General Homebrew Discussion / Re: aspirations
« on: January 03, 2010, 05:25:36 PM »
I would love to start a microbrewery, but I understand the start-up costs to be pretty high. I have heard figures in the 2-3 million range for a decent start. I would need to find investors. Then it becomes location, location and location. Not to mention the fact that one has to brew fantastic beer and that's the fun part.

Commercial Beer Reviews / Re: Stone Double Bastard
« on: January 03, 2010, 05:19:30 PM »
The chinook hops in their beers are up front and center. The bitterness is arrogant.  ;D

I am not a huge chinnook fan when it comes to IPA's, but then again I'm an East Coast guy.

Don't get me wrong...I really like the Stone beers, but I prefer the Centennial and Cascade blend in my IPA's.

General Homebrew Discussion / Re: Solera beers
« on: January 02, 2010, 02:51:29 PM »
Pretty interesting method. Probably been around for a long time. I have never tried it. A barley wine sounds like a good candidate for trying this. It reminds me of Freindship bread that the Amish have employed for years.

Here's a link on basic brewing.

Basically it's a blending process that they used in Spain with brandy that has evolved into beer and wine.

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