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Messages - babalu87

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31
I'll be the brewmaster and the wife will play Alewife Thursday afternoon.

Hefeweizen
Going to mash in with cold water and employ a Hochkurz Mash (aka direct heat) to hit my rests

Ribs seem to be OK, we'll see how it goes

32
I'd say an Easy Out but thats probably not necessary.

Jam anything you can find into the plastic and turn to the left.
It should come out with little effort, you just need whatever you stick in there to jam up inside the pipe. A piece of wood should work.

33
The Pub / Re: Used to be good...
« on: August 11, 2010, 08:49:59 AM »
Harpoon IPA

While still a good beer its nothing like what it was when Todd Mott was still at Harpoon.

34
I believe my LHBS has the best prices.  $4.98 per for almost all.  What are you paying?

www.olybrew.com



He probably has the lowest shipping charges.
Being 3 hours away is a huge plus for him in that regard

35
Yeast and Fermentation / Re: Britsh Ale Yeast Questions.
« on: August 10, 2010, 12:23:12 PM »
Extract can finish a bit high sometimes, try brewing the same beer with 1/2 pound of table sugar in there. Maybe bump the hops a little.

36
Yeast and Fermentation / Re: Big starters for big batches
« on: August 10, 2010, 12:21:56 PM »
Make a small beer first using a small starter.

If you plan things you can do something like this

FRESH pack of Wyeast 1968
or appropriate starter.
Brew a 1.035 Mild or a 1.040 Bitter
You now have a nice fresh cake of yeast slurry.
Split that into two mason jars

Brew an ESB, English IPA, Porter or a Stout
Split that into two mason jars

Your now at the point where you can brew an Imperial Stout, English Barleywine or Old Ale

Subsitute for an American yeast and you can

Brew a small Cream Ale, then an APA followed by an IPA and then shoot for the moon with a Bigfoot clone.


37
All Grain Brewing / Re: Starting the mash COLD ?
« on: August 10, 2010, 09:04:56 AM »
I dont know IF there are any ill effects at all.

Come Winter (my basement hits 45 or so and thats where the grains are)  I am dumping grain into gallons of water that are around 180. We all know enzymatic action starts to happen about instantly.

Most commercial/micro/pub brewers mix the grist/water as it goes into the mash tun. One obvious reason would be that it is because of the system.
Well why was the system invented, purely out of convenience/production speed?

Surely it would be impossible for Bud to have someone standing on a cat walk stirring one of those giant mash tuns they use.

The only way to know what, if any effect it might have is to brew the same batch with the only difference being:

One is mashed in with cool water and heated, the other done as we all currently mash.


38
All Grain Brewing / Re: Starting the mash COLD ?
« on: August 10, 2010, 05:38:07 AM »
Something I always think of when I am dumping all that hot water on those cool grains is the effect it might be having on them.
Not the whole grist but the part that is in contact with the hot water at the start.

Something worth thinking about anyway.

39
General Homebrew Discussion / Re: out of curiosity...
« on: August 10, 2010, 05:17:51 AM »
oh my. This is sort of what i expected. Yea, i will stick to giving it away to friends.

Thanks all!

Nothing to say your friends can kick in for a sack of grain, pound of hops etc.

Oh, they should be returning those bottles rinsed out.

40
Really Denny, a rye APA - you?!


Yeah, imagine that!  ;)  But hey, man, it's an APA, not an IPA (I realized I didn't have a beer in the house under 7.8%) and I upped the rye from the 18% that I use in rye IPA to 40%ish for this one.

Your gonna have to turn up the CO2 for that keg  ;D

41
General Homebrew Discussion / Re: Beer staling prematurely?
« on: August 09, 2010, 08:28:34 AM »
Yes, I have cracked the cane before.

I made my cane in 1994 out of stainless tube, bending it would even be an issue because its thick wall.

I gotta get set up so I can purge bottles with CO2 easier though.

Do they make a Cobra tap with an MFL fitting? That would be GREAT.
I suppose some epoxy and a "spare" QD would work but if anyone knows of a Cobra tap with an MFL I am all ears.

42
General Homebrew Discussion / Re: out of curiosity...
« on: August 09, 2010, 06:54:02 AM »
Wow Keith, sounds like Alabama is pretty harsh with their regs?

There is a guy on HBT who has a nano-brewery in a garage behind his house and it doesnt sound like he had to jump through half the hurdles you have had to.

Good for you on staying the course

43
General Homebrew Discussion / Re: A 30 Year Beer
« on: August 09, 2010, 06:52:31 AM »
And Drew, if you've never used Tokaji (aka Tokay) yeast, get your hands on some and use it for this project.
Trust me on this...it will be special.

Where can we get some of that?  Any ideas?

Wondering if this could be used as a "substitute"
http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=46

44
Other Fermentables / Re: Vinegar anyone?
« on: August 09, 2010, 04:23:00 AM »
5 gallons is mine and its all going into bottles sometime in early Spring.


45
As soon as you feel like it

Secondary isnt really a necessity unless its a big beer , adding fruit etc.

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