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Messages - MDixon

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931
General Homebrew Discussion / Re: corn sugar v. force carb
« on: December 23, 2010, 10:38:57 AM »
If you do decide to prime, be sure to seat the seals in the keg with 10-20 psi after you close it up.

932
Extract/Partial Mash Brewing / Re: Steeping Crystal Malt
« on: December 23, 2010, 10:37:22 AM »
ho - good point about the temp, I always put the grains in the cold water and then ramped up to 170F and removed. If the OP will do that he should be golden.

933
All Grain Brewing / Re: Haze issues with a bag of Maris Otter malt
« on: December 23, 2010, 10:33:51 AM »
Put 'em in a ceramic stein...no haze issues to note ;)

934
Extract/Partial Mash Brewing / Re: Steeping Crystal Malt
« on: December 23, 2010, 09:39:59 AM »
I never ever had any issues in the extract days steeping in the full wort volume, but I was NOT partial mashing or using any base malt.

935
All Grain Brewing / Re: Haze issues with a bag of Maris Otter malt
« on: December 23, 2010, 09:37:47 AM »
Remember they don't measure every single sack. It is entirely possible you have a sack which might not meet specs. I remember trying to order some  grain once and was told they would not sell it since people (read as breweries/brewpubs) were having problems getting that particular malt to convert.

936
Homebrew Clubs / Re: Technical brewing education in brewing clubs
« on: December 23, 2010, 07:19:39 AM »
We are only good for about 10-15 minutes of presentation before the natives get restless. We tend to pull in about 25 for each meeting, sometimes more. In the past any educational session has come during the first minutes of the meeting and then we pass the beers. On occasion we'll have a full blown educational session with a pro brewer or pro meadmaker or will have a longer topic. Now we have been starting the meeting 1/2 hour early for those interested in learning more.

I've always gotten more out of the passing of the beers than anything else. As we pass them we might discuss the attributes or flaws in private OR the brewer might ask for real feedback and the group will chime in. Our MO is for the brewer to state the recipe and brewing techniques (mash temp, fementation temp, etc). Often we can figure out why a beer is so good or why it missed the mark from that information. If someone in the crowd has lots of knowledge about an ingredient or practice they will share the info with the group. The beauty is if someone starts stating BS to the group it won't last long.

Another thing we have is private forums for our members which has tons of information. We've got about 100 forum members and have over 12,000 posts from the membership!

937
Extract/Partial Mash Brewing / Re: Steeping Crystal Malt
« on: December 22, 2010, 07:07:58 PM »
You can steep in the entire volume, especially if there are no base malts. Be sure the malt is crushed before steeping and remove the bag well before the boil starts.

938
Commercial Beer Reviews / Re: Orval
« on: December 21, 2010, 03:16:26 PM »
nic - try more beers ;)

It doesn't take long to try more. 3 beers a day, 365 days in a year  ;D

939
Commercial Beer Reviews / Re: Schneider & Brooklyner Hopfen Weisse
« on: December 21, 2010, 05:45:13 AM »
The Brooklyn version is in a 750ml bottle and IIRC the German version is in a 500ml

940
Commercial Beer Reviews / Re: Schneider & Brooklyner Hopfen Weisse
« on: December 20, 2010, 05:17:25 AM »
I like them both. When I saw the post I was wondering if the beers continued to be brewed and released or if it was a one and done kinda thing.

941
Commercial Beer Reviews / Re: Dundee Honey Brown
« on: December 19, 2010, 06:16:15 AM »
The last time I remember having the beer it was the best of a bad lot at a piano bar. Seem to remember it being overly sweet.

942
Commercial Beer Reviews / Re: Sam Adams Infinium
« on: December 18, 2010, 05:52:51 AM »
20 beans in my neck of the woods

943
Commercial Beer Reviews / Re: Orval
« on: December 17, 2010, 06:02:37 PM »
Only ever dumped one? You need to try more beers...I cannot even begin to count the number of commercial beers which have become drain cleaner in my home...

944
All Grain Brewing / Re: Decoction vs Melanoidin Malt Question(s)
« on: December 17, 2010, 11:28:38 AM »
How about tasters who could see

945
Kai - the link off the HBD page has always proven to be accurate for SG temp correction in my brewing experience
http://hbd.org/brewery/library/HydromCorr0992.html

For anyone who cares, this should prove interesting and will explain the 4%
http://www.engineeringtoolbox.com/water-thermal-properties-d_162.html

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