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 - 69franx

Pages: 1 [2] 3 4 ... 90
16
Going Pro / Re: footwear
« on: August 21, 2015, 08:32:26 AM »

Dr's basically said that when your shoes start to get nice and comfy, it's probably because they are wearing out, time for new ones
Sounds like your doctors are sadists.
They're in cahoots with the shoe companies I guess

17
Going Pro / Re: footwear
« on: August 21, 2015, 07:59:27 AM »
Dr's basically said that when your shoes start to get nice and comfy, it's probably because they are wearing out, time for new ones

18
Going Pro / Re: footwear
« on: August 21, 2015, 07:57:56 AM »
You're welcome

19
Going Pro / Re: footwear
« on: August 21, 2015, 07:48:09 AM »
Keith it looks like you got 7 months of wear and tear on them. With my bad feet, my doctor and podiatrist have told me to get new shoes for every 6 months of wear. If you wore these daily and worked in them 6-7 days a week (brewer's hours, right) I don't think you can expect more out of a pair of boots. When I worked on my feet 60-70 hours a week in restaurant kitchens, I bought new red wing boots at least every 6-8 months. Just my .02, it's never fun to have soakers though.

20
Ingredients / Re: Standard 2Row vs Pale Ale Malt
« on: August 19, 2015, 10:28:04 PM »
Thanks JT, that was it exactly. Things seem more organized since Chris left, but the store definitely misses him

21
Yeast and Fermentation / Re: Help me moving forward
« on: August 19, 2015, 10:26:16 PM »
Well I want from a bucket to a carboy, my fruit went out to the street with the rest of the trash this evening. My sample was very fruity

22
Ingredients / Re: Standard 2Row vs Pale Ale Malt
« on: August 19, 2015, 08:21:23 PM »

Pale ale malt is essentially domestic English malt.
Pale ale malt has been kilned over a time temperature profile to give a desired malt quality. You can have the usual Pale ale Maris Otter at around 3.5 to 4L, or you can get low color (or is it colour) MO at 2L. Both are domestic English malt but have different flavor. I think you are saying that the U.S. pale Ale would be emulating the British Pale Ale.
Bingo. It may be over simplifying it, but it's a close enough generalization along the same vein of domestic Munich vs continental Munich, or Coke vs Pepsi, or Bud vs Miller vs Coors.

If I want a strong base malt flavor, I may opt for pale ale malt. If I have Maris otter on hand, I'll use that.
Thanks Steve, that's a great way of looking at it. I'm keeping it, always was. It was out if bag and in my bin before I even knew it was not what I ordered. I like my hazelnut double brown and a smoked (or not smoked) porter, so it won't go to waste.  I was just really looking to find out how to adjust for it if I subbed it in, etc. I also really like Chumley's idea of blending pale ale malt & 2 row especially for a lot of non West Coast IPAs

23
All Grain Brewing / Re: Water Adjustments for Brown Ale
« on: August 19, 2015, 06:25:30 PM »
I have not used acid malt in any of my brews in my brief 2+ years of experience. I do however knock pH down a touch with lactic acid when I need to. Either should work
edit for poor typing shills

24
Ingredients / Re: Standard 2Row vs Pale Ale Malt
« on: August 19, 2015, 04:09:24 PM »
That works out nicely Jon. My next brew day that would require 2row is an imperial brown, I'll give it a shot there

25
All Grain Brewing / Re: Water Adjustments for Brown Ale
« on: August 19, 2015, 03:33:19 PM »
Just a quick starting point: when I plug that grist into beersmith, it gives me 20.7SRM. This is darker, but at the very low end for American Brown. So your mash water is really looking at it as lighter than I think you are expecting. When you say high pH, what was initial projection? A number of folks on here are in favor of 5.5-5.6 pH for darker brews. Were you in that range, or even higher. I guess I just think we need some more specifics about your projected numbers and expectations

26
Ingredients / Standard 2Row vs Pale Ale Malt
« on: August 19, 2015, 03:25:21 PM »
So I just this afternoon picked up a new sack of what I was thinking was Rahr standard 2row malt. Unfortunately, my LHBS must have either ordered the wrong item, or just gave me the wrong sack. Unfortunately, I have already opened it and discovered the issue when entering into beersmith. The tag said wort color 4.15L, or 4.9SRM. The tag also stated Pale Ale malt. I will be having them get me the standard 2 row in addition to this, so what type of recipes should I plan on using this in? Other than a little darker, is it essentially interchangeable? In other words, what flavor impact does it have compared to standard 2row?

27
Yeast and Fermentation / Re: Help me moving forward
« on: August 19, 2015, 02:45:46 PM »
And thanks Jon, will know in...

28
Yeast and Fermentation / Re: Help me moving forward
« on: August 19, 2015, 02:45:16 PM »
Got a sample chilling now bit had to take a small sip: reminds me heavily of Lindemann Framboise only not nearly as sweet. Guess the red and black raspberries will make that happen every time!

29
Yeast and Fermentation / Re: Help me moving forward
« on: August 19, 2015, 01:56:16 PM »
Just racked it to glass and topped off with my other saison. All fresh gear for the top off. The raspberries have given this a wonderful color and it smelled awesome with just a bit of tart/tang to the nose. Gonna cover it up and set aside for awhile to see what happens. Thanks for the suggestions, fingers crossed for now
Edit to add the pic dummy:


30
General Homebrew Discussion / Re: grain sale
« on: August 19, 2015, 09:17:43 AM »
That is an awesome price, I just stocked up locally, but thanks for the tip Ken

Pages: 1 [2] 3 4 ... 90