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Messages - MDixon

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General Homebrew Discussion / Re: Fermentation Room Temp
« on: August 30, 2010, 06:21:26 AM »
A 40 watt light is enough to heat my chest freezer in the winter. I could have rewired my temp controller to heat mode but I just let the freezer to cool it down if it gets too hot.


Commercial Beer Reviews / Re: Oskar Blues ...
« on: August 30, 2010, 06:18:39 AM »
I got through 4 ounces out of an 8 ounce draft pour before giving up and ordering something I enjoyed.

Commercial Beer Reviews / Re: Oskar Blues ...
« on: August 30, 2010, 05:07:42 AM »
Admittedly it's not for un-adventurous taste buds

ROTFLMAO - to insinuate that I might not have adventurous taste buds is so funny it just doesn't even deserve further comment.

The beer sucks IMO due to the use of Summit hops - however some like it and like those aromas and flavors. It's one of those beers some love and some hate, I'm of the latter group.

Commercial Beer Reviews / Re: Oskar Blues ...
« on: August 29, 2010, 07:52:16 AM »
I detest Gubna and the garlic and onion hop flavors...YMMV

All Grain Brewing / Re: How long will my grain last?
« on: August 27, 2010, 12:05:58 PM »
I actually had weevils at one time (gosh they suck) and threw the grain away before I knew better. Since then I separate the grain into gallon zips (4lbs ea) and then put those into other mice proof containers and store in the crawl space under the house. I have not had any additional bugs past that one experience and my thinking is if they ever do hatch it will probably not affect every zip. Back around 1999 we bought out a guys homebrewing stuff which is what started my accumulation of old grain. He said he hadn't brewed in 3-5 years and by now I may have used all his grains up, but there could be something lurking I haven't finished up.

All Grain Brewing / Re: How long will my grain last?
« on: August 27, 2010, 10:45:10 AM »
As far as fresh grain, what is fresh?  When was it malted and when does the 1 year clock start to tick? Assuming it was harvested in August it then has to reach the maltster and be dried down, then stored for a month and a half, then soaked for a few days, germinated for 5 days or so, then kilned and processed some more before being shipped. So let's say it's out the door in November from overseas (pure conjecture - if anyone really knows when, let me know). If you want a sack next October it's already a year old...

- -

Ahh, but I can show some of ribbons in the garage...but I'm fine to agree to disagree.

When your properly stored grain hits two years in age send it to me and I'll add it to my collection...  ;)

All Grain Brewing / Re: How long will my grain last?
« on: August 27, 2010, 07:00:42 AM »
Certainly that's your prerogative to not use grain which has been properly stored for that length of time, but to recommend against something without valid proof of why just doesn't make sense. I've used grains that old (and older) and have given them away to be used by others and no one has noticed any issues with flavor components nor shelf stability.

My MO is to keep beers around far longer than they should be, so if an issue were to arise I'd certainly know.

All Grain Brewing / Re: How long will my grain last?
« on: August 27, 2010, 06:30:54 AM »
So the incorrect part was "before it starts to go south" as far as me being incorrect, the article really proves (and almost says) nothing with just a single comment and zero cited references (FWIW the comment was Uncrushed grain will store for a year in these conditions)

The second post said the proper way to store - cool, dry and air tight - IME uncrushed and properly stored grains will last more than a decade without degradation in the final product (seems like a repeat, don't it).

Let's look at what could go wrong. Of course there's all the free radical ideology, but I've really only heard issues associated with 60L Crystal and then only with regard to shelf stability in the finished product and not due to the age of the Crystal 60, only due to the crystal itself. So moisture - where can moisture enter from? The air, so airtight and dry eliminates that issue. The second issue would be larvae hatching and cool will take care of that. Otherwise there are not too many items with base and specialty malted/roasted grains to have happen.

Use this as an example. I purchase Protein Powder in bulk. I asked the manufacturer why only a 2 year shelf life. He indicated it was for FDA reasons and if the powder remained at it's dry moisture content it would be at least 2 decades before the protein would even begin to degrade and it could be longer.

So blue - if ya got some cited peer reviewed references which aren't just magazine bylines, lemme know... ;)

FWIW - those interested in technical information regarding brewing might enjoy perusing/downloading papers from this site

Beer Travel / Re: One Week in Belgium
« on: August 27, 2010, 04:58:49 AM »
I'll never forget asking for a ticket to Roeselare and pronouncing it something like Rose-a-lair and getting a very guttural response do you mean Rue-se-larrrrrr. What is interesting is how the spellings of the cities change as you ride the rails from one part of the country to another. As Gordon said, English and a good intentioned try at the name seemed to work.

BTW - IME most of them love the American people, but hate our government. You may want to steer clear of political discussions, much like conversation on this forum. ;)

All Grain Brewing / Re: How long will my grain last?
« on: August 26, 2010, 03:02:00 PM »
Incorrect - if store as described it will last at least a decade and perhaps more without any notable degradation in your final product.

Commercial Beer Reviews / Re: Saranac Pale Ale
« on: August 23, 2010, 05:01:48 PM »
I have not enjoyed a Saranac branded brew in quite some time. Not saying I haven't had them, just I have not enjoyed them... YMMV  ;)

All Grain Brewing / Re: Round Igloo or rectangular cooler for mash tun
« on: August 23, 2010, 06:08:48 AM »
While round would seem to be the best shape, in practice I can take a drilled crappy coil crammed into a stopper and shove into the backside of a valve on a rectangular cooler and get 85%+ efficiency each and every time. I believe the problems with the round are size limitations, costs, and most people end up with some channeling whether they realize it or not.

Go with a rectangular, if the batch gravity and size is small, you can always use a bottling bucket with a coil to achieve an adequate grainbed depth if fly sparging.

General Homebrew Discussion / Re: The Dreaded O Word
« on: August 23, 2010, 05:25:25 AM »
Wow if I had 300 sf for brewing I wouldn't have to circle the garage in shelves. I keep a majority of my stuff on desk tops I got for free. They were computer desk tops (nice ones) which were being thrown away. I put them on shelf brackets reported to hold 1000lb each and keep my kettles and such up there. My brewery sets up on cinder blocks or whatever when needed. Certainly not ideal.

Commercial Beer Reviews / Re: Shiner Oktoberfest
« on: August 20, 2010, 04:51:04 AM »
Shiner is pretty solid with all their seasonal offerings. I never hesitate to give them a whirl when I see something new. The Commemorator was kinda lackluster IMO. The recent Shiner Smokehaus (Mesquite Smoked Helles) was great. Shiner 101 was excellent, Shiner Fröst was good too.

General Homebrew Discussion / Re: How to fix a batch
« on: August 19, 2010, 03:15:05 PM »
I've blended for competition. Heck, before I dumped that batch he was talking about I would add fruit flavoring and give it to the ladies as IPR.

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