Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - HydraulicSammich

Pages: 1 ... 6 7 [8] 9 10
106
The Pub / Re: Bin Laden's dead
« on: May 02, 2011, 10:28:33 AM »
+1 to that!

This is a huge patriotic issue.  One that brings America together.  I raise a brew as we speak!

107
The Pub / Re: Bin Laden's dead
« on: May 02, 2011, 07:53:53 AM »
USA #1
A heartfelt thank you to all the men and women that rise to any occasion to keep us FREE.  We will party for you tonight.

108
The Pub / Re: He had his own Boogie Woogie
« on: March 22, 2011, 05:50:57 PM »
+1 to the Grinder Man  Hes eat mo chicken than most men seen.

109
General Homebrew Discussion / Re: Dry Hop - where?
« on: March 18, 2011, 10:45:54 AM »
I am now dry hopping in the keg as a secondary and serving from it.  I am not finding any problems.  Nice flavors.

110
General Homebrew Discussion / Re: Should I be upset?
« on: March 14, 2011, 07:28:34 PM »
Barliman, would you share the results of your spruce beer when consumed?  I have been thinking of gathering some Engleman tips in late spring for a brew.

111
Yeast and Fermentation / Mr. Malty questions!
« on: March 13, 2011, 12:20:25 PM »
Being new to this starter production, I have a couple of questions about Mr. Malty that I would hope someone would help me with.  I am interested in a 5.5 gal lager.  Production date of the Wyeast is 1/11.  Using my stir plate, Mr. Malty suggests I use 3 packets for a 2 + liter starter.  My question is, am I pitching 3 packets into two liters of 1.030 - 1.040 gravity wort or am I stepping up three times to hit the yeast volumn? 

112
Pimp My System / Re: Kegging Initiated
« on: March 12, 2011, 06:53:38 PM »
+1 on the hot water and sometimes good luck is with a little keg lube.

113
All Grain Brewing / Re: Time Delay from Mash to Boil
« on: March 11, 2011, 04:20:28 PM »
I have done that many times without problem.  Split the brew into two days,  Just sanitized the lid and seal and refrigerated.  Obviously, you do run an increased risk of infection. 
You didn't notice any tartness from the lactobacillus on the grains that survive the mash?  The people I've spoken to who tried it thought it was noticeable.

I have not noticed any changes.  However, most of my beers are hoppy and have only been brewing for a year or so.  They taste good to me.

114
All Grain Brewing / Re: Time Delay from Mash to Boil
« on: March 11, 2011, 04:00:07 PM »
I have done that many times without problem.  Split the brew into two days,  Just sanitized the lid and seal and refrigerated.  Obviously, you do run an increased risk of infection.  

115
Yeast and Fermentation / Re: Starter temperature questions
« on: March 11, 2011, 06:11:21 AM »
Thank you, I appreciate that.  That makes things lots simpler. 

116
Yeast and Fermentation / Starter temperature questions
« on: March 11, 2011, 06:03:16 AM »
Being new at stir plates and starters, would someone be so kind as to clue me in on ambient temps when producing starters?  For example, should a lager starter be kept at the same low fermentation temp as the wort itself during fermentation?  Any info would be appreciated.

117
Kegging and Bottling / Re: Bentonite
« on: March 07, 2011, 08:07:24 PM »
Interesting!  In south central Utah, it is used to line cattle watering reservoirs.  I to would be interested to know how it is used in beer clarification. 

118
Kegging and Bottling / Re: Keg secondary fermentation
« on: March 07, 2011, 05:36:30 PM »
I do.  Usually 2-3 months.

Thanks Denny.  That makes it a real time saver.

119
Kegging and Bottling / Re: Keg secondary fermentation
« on: March 06, 2011, 05:16:16 PM »
tubercle, do you leave the hop bag in the serving keg until finished?

120
The Pub / Re: Soon we can pack concealed
« on: March 06, 2011, 04:15:24 PM »
+1  on the carry.  Also retired Nat Res LE.

Pages: 1 ... 6 7 [8] 9 10