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Messages - BrewingRover

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The Pub / Re: OK one more thread on the Brewery bubble
« on: December 05, 2013, 07:43:09 PM »
that's an interesting statistic! is it broken down at all by new startups vs. established breweries?

Not on the website. I believe the BA publishes some more in-depth statistics for members' eyes only, but I'm too poor to join right now.

It's also worth noting that the actual *number* of closures per year is also dropping. I said something similar in a previous thread, but I expect that in the next few years the number of brewery closings will increase dramatically as the nano market shakes itself out. No one can operate at a loss forever.

I've been reading about a bunch of nano startups in Chicago and been wondering how much shelf space and/or taps they're going to be able to get. I think the big local liquor chain (Binny's) has been pretty good about carrying all the local stuff, but I'm not sure about the smaller stores. There's been a bunch of out of state breweries arriving, too, and shelf space isn't infinite. Great for me as a consumer, though. Surly just came back and Ballast Point arrived last summer.

Yeast and Fermentation / Re: Other uses for Wyeast 2112
« on: December 02, 2013, 03:18:07 PM »
I have used it to make a hoppy amber lager a few times. I am happy with the result at cellar temps (low to mid 60's) instead of lager temp. I wouldn't use it for a pilsner or anything but with the heavy hop load and a bit of crystal, I'm happy with the result.
I can post the ingredients I used if interested. It was started as a clone attempt for a local beer called "Barking Squirrel" that I like. Still not 100% cloned but I like it.

Thanks, please post your recipe.

You could do alt or
clean fermented American ale fermented at 68F.

I may give an alt a shot, too, thanks.

Commercial Beer Reviews / Re: Celebration is out again
« on: December 01, 2013, 03:44:47 PM »
I'm pretty sure Steve Dressler said on Can You Brew It that it had changed way back when, since Centennial hops weren't available when they first brewed it. But they haven't changed it since they made that change to the hop schedule.

I don't know how long they've been brewing it, but Centennial has been around since at least 96-97.  Although it wasn't called Centennial back then.

Their web site says 1981. Damn, I hadn't even started drinking Miller in 1981!

Commercial Beer Reviews / Re: Celebration is out again
« on: December 01, 2013, 11:09:54 AM »
Definitely a great beer and I buy it every year. However, I've got to agree with Sean. My memory is that it is different now. Very possibly, we're exposed to so many great IPAs now that it seems less outstanding.
When I first discovered it, probably late 80's or early 90's, it was on tap for the holidays at a little dive bar across from the original Summit brewhouse. It was not anywhere near where I normally went in my daily travels, but I remember detouring on my way home, or even sneaking out of work to go grab a pint. That stuff would literally call to me across the miles........come....I'm here, and I obeyed. ;D

Diane, you may have changed, but Celebration hasn't!

I'm pretty sure Steve Dressler said on Can You Brew It that it had changed way back when, since Centennial hops weren't available when they first brewed it. But they haven't changed it since they made that change to the hop schedule.

Yeast and Fermentation / Other uses for Wyeast 2112
« on: November 30, 2013, 11:04:18 AM »
I brewed a steam beer with this (sue me, Anchor  8) ) and would like to use the yeast cake in something else. None of Wyeast's suggested styles are all that appealing.
   Baltic Porter
   Christmas/Winter Specialty Spiced Beer
   Cream Ale
   Other Smoked Beer
   Premium American Lager
   Spice, Herb, or Vegetable Beer

I'd consider a Baltic Porter, but I've got a plenty of high gravity beers going right now. I was thinking maybe a 1554 type pseudo-lager. Any other suggestions?

Commercial Beer Reviews / Re: In praise of Poperings Hommel Ale
« on: November 19, 2013, 08:02:25 PM »
I had a couple glasses of that at Flying Saucer in Austin a few years ago.  It was especially good since they had the proper glass wear.  I have been trying to replicate it ever since.
Got any ideas on a recipe?
Hopleaf in Chicago has it on tap now and then and it's always fantastic.

There are some ideas on a recipe in this thread at the NB forum

I still haven't gotten around to brewing it again.

Ingredients / Re: Hops Direct pellet release Friday
« on: November 14, 2013, 07:25:19 PM »
Your posted sounded like you were an employee. Thanks for the info, I've  been keeping an eye out. I actually got a pound of Amarillo this year...I...I couldn't believe there was so much left the day after they were released. Last year they were gone within an hour.
Yeah, I wonder how fast the Citra will go this year. It was a couple of hours last year. I got a pound that I'm still working on. has a lot of stuff available, including Citra and 2012 Mosaic.

Your worries are completely overblown.  The mash won't come anywhere close to going sour in that short amount of time.  Likewise, there is no risk of oxidation (which is what the BYO article said, not tannins) from leaving the grain bed exposed to air for that short time.  Try it and prove it to yourself like many of us have.

I just wanted to make sure my pragmatism didn't get me into trouble  ;)

Are you saying you'll run the hottest part of the chiller water from the first boil into the grain as hot liquor to get the second runnings?
Yep, but will heat it as needed.
I don't think you have to worry much about souring in the two hours or so before more hot water hits it. I would worry about where the water is originating. If you use your residential water untreated to brew with and it's not passing through a non-food grade hose on the way to the chiller, and the inside of your chiller is reasonably clean it will probably be fine.

I use my chiller water all the time with no issues and my water is good enough that I rarely treat it.

If you can keep the temp above 125F in your mash tun then it'll be too hot for there to be souring.
I'm not sure about that. It's a 21.5 pound grain bill in 70 qt Coleman extreme. This is my first big beer in that cooler, so I don't know how much headspace that will leave once it's drained.

I'm planning a big barley wine and an undetermined small beer from the second runnings. I would like to maximize energy and water use and use the hottest chiller water from the barleywine to produce the second beer. Are there potential consequences for leaving the grain as is for the couple of hours it will take to get the water ready?

I recall an article in BYO that claimed tannins were extracted anytime the mash was exposed to air. The piece was savaged by batch spargers and supposedly some follow-up experiments were done, but I never saw any.

The Pub / Re: Fall back Spring Ahead Poll
« on: November 03, 2013, 06:27:58 AM »
The time changes can be screwy but I'll take that over the sun coming up at 4AM in the summer if we stayed on Standard time year round.

The Pub / Re: Trick-or-treat
« on: October 31, 2013, 10:51:29 AM »
My wife said never again, after dealing with a bunch of snotty and ungrateful kids last year. We're turning off the lights and going out to dinner.

My mother hates trick-or-treat and actually gave out foil-wrapped rocks one year. I'm still amazed we didn't get any broken windows out of the deal. Now she lets my dad handle things  ;D

The Pub / Re: Duvel-Moortgat to buy Boulevard
« on: October 31, 2013, 08:53:30 AM »

The Pub / Re: Baseball 2013
« on: October 30, 2013, 04:45:02 PM »
Note to self:  Watch TV with sound off and radio on.

 :), I like to do this watching Bronco games.
BUT, the TV always lags in time about 15 seconds.
So you get to hear on the radio what is going to happen, and then you get to watch it unfold.

I guess baseball is different?

Enjoy the game. 8)

I had a radio that had a digital delay and I could sync up radio to TV. It was a total piece of junk, though, and broke after one season.

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