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Messages - pyrite

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Pimp My System / Re: grain mill
« on: January 29, 2013, 12:27:18 AM »
Nice build.  Is that a crankandstein mill?

Pimp My System / Re: Blatzhaus Electric Brauerei
« on: December 12, 2012, 03:09:05 PM »
That's a nice brewhaus.

Equipment and Software / Re: Faucet to Tubing Adapter
« on: November 17, 2012, 05:50:05 AM »

Equipment and Software / Re: Stainless Oxygen Stones
« on: November 02, 2012, 04:43:55 PM »
There's really no need to store it in Star San - just boil it for 10 minutes before use.

+1 and make sure to clean it and sanitize it right after use.

All Things Food / Re: Olives
« on: October 31, 2012, 03:26:32 AM »
I have no experience with olives, but here is a good read.

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: October 28, 2012, 04:29:33 AM »
Will the cherries from each addition stay in the barrel for as long as you cycle this particular style in the solera barrel?

Great thread BTW!

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: October 28, 2012, 02:17:26 AM »
"canned whole pie cherries in water...from a personal friend that is connected
to a restaurant...they were brought by Sysco foods.. 6ea. #303 cans =approx 5 gal.=case lot

The mahleb was bought whole and I put the cherry pit hearts through the grain mill and then
 wet it good with everclear to keep it sanitized...added that to the cask."

jezus! Good to know canned cherries are just as good.

General Homebrew Discussion / Re: Best way to dumb down a Dortmunder
« on: October 27, 2012, 06:02:06 AM »
What exactly are we talking about here?

Assuming that your using a Dortmunder water profile?  Softer water perhaps.  Less minerals in your water might round out some of those hop flavors.

Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 23, 2012, 02:55:11 PM »
When designing an IPA, what specific component or combination of chemical components in the hop am I looking for?  I want to venture out more, and try new hop varieties in an IPA.  Besides looking for the freshest hops, should I be looking at hop components such as, total oil, co-humulone, beta-acids, alpha-acids, myrcene, humulene, or farnesene?

Often times I can't find the classic IPA hops, such as, Simcoe, Citra, or Centennial.  So I would like to know what exactly to look for in a hop variety before I buy it and run a test brew.

Thank you. 

Yeast and Fermentation / Re: WLP 510 Bastogne Ale Yeast
« on: October 23, 2012, 02:19:26 PM »
I used WLP510 earlier this year on about five consecutive brews.  The beer which was brewed with WLP510 is mostly all bottled now with no signs of contamination.  It's possible that you may have bought a bad batch.

Glad to saw this thread, as I was going to start a topic on it. I will be in the DC, Alexandria area the second week of September and was wondering if one the DFH pubs would be worth the ~30mi drive, also if there any good pubs/breweries closer to Alexandria. We will have a car and about 2.5days of free time.

Google Port brewing company.  I think they are in Alexandria Virginia.  I didn't make it out there but I wanted too.   

While I was in the DC area I found MANDU to host a great happy hour 4-7pm 7days a week.  Beers were $3 dollars. They had four beers on tap, which included Bells Two Hearted Ale, Anderson Valley Summer ale, A good pilsner from Great lakes brewing company and Stone IPA. 

Try and make use of, specifically the icons on the left where you can choose location and places for beer.

I found that the Trader Joe's in George Town (fogggy bottom) carries a wide variety of local craft beer.  They had Bell's two hearted ale, DC BRAU, Port Brewing Company and Founders Centennial IPA.

BTW, Churchkey is a must.  They know beer, and the atmosphere is great.  It's worth the money.

General Homebrew Discussion / Re: Brett and phenols?
« on: August 01, 2012, 07:12:12 PM »
The band-aid taste could often be a result of over sparging or sparging with water that is too hot.

The band-aid taste will not disipate over time.

I thought the band-aid taste was from chlorinated water combining with hop and yeast phenols. Where did you get this information? I haven't heard it before.

I've had similar problems with ban-aid flavors (only in my first two attempts at brewing lambics). In my case I traced it back to over sparging with overly hot water. I use RO water, and I know that chlorine or chloramine is not an issue for me.     

I still have a case of 4 year old peach and cherry lambic bottled that has a foul band-aid after taste.  That is why I am saying that the band-aid flavor does not go away. 

General Homebrew Discussion / Re: Brett and phenols?
« on: August 01, 2012, 03:01:27 PM »
The band-aid taste could often be a result of over sparging or sparging with water that is too hot.

The band-aid taste will not disipate over time.

General Homebrew Discussion / Boston Lager or California Lager
« on: August 01, 2012, 02:55:26 PM »
I know the term Califorian lager is derived from the California lager yeast that was famously used by Fritz Maytag to produce the steam beer, but what about the Boston lager?  Other than marketing, is there any significance to the term Boston lager?

Any idea what strain of yeast is used in the Boston Lager?

That Boston Lager goes down smooth, when it's ice cold.

The Pub / Re: "Homebrewers" (insert eyeroll)
« on: July 16, 2012, 01:33:03 PM »
Well, FWIW, the only opinions of me that matter are from my friends and family. It's not a "self worth" thing. I'm not adversly affected by critiques. Hell, I'm also a graphic designer. Talk about people being critical!

No doubt you see how folks are often quick to criticize and reluctant to praise hard work.
I have in my office a quote from President Teddy Roosevelt, who said that “It is not the critic who counts … the credit belongs to the man who is actually in the arena”. I firmly believe in that sentiment.

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