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Messages - pinnah

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61
The Pub / Re: Blizzard
« on: January 26, 2015, 10:19:17 AM »
That is awesome; wow am I jealous.

We have not had any weather here for ages...skiing either ice or hoar.
Now the meadowlarks are singing it is so warm.

Have fun shoveling. 8)

62
Commercial Beer Reviews / Re: Nooner Pils
« on: January 26, 2015, 06:53:33 AM »
Got to try this...loved it.  Very crisp and refreshing.
Good for Sierra Nevada...year round offering.  I will be enjoying it this summer.

63
Other Fermentables / Re: Sauerkraut
« on: January 26, 2015, 06:46:24 AM »
Yum.  Crunchy but just a tad rubbery still.  Pretty good taste...will try your temp schedule on next batch.  I cut it up fairly chunky and thick...do you slice everything real thin?
Thanks for the tips.

two monster cabbages from the garden

Oh yea. I can't wait for that.  Seems like I waste cabbage every year by not being able to eat it all at once.

64
...you keep a bottle of Everclear in the house only to light it on fire every so often   ???

65
General Homebrew Discussion / Re: Making progress with SWMBO
« on: January 26, 2015, 06:36:08 AM »
I credit Denny and his RyeIPA for turning my spouse.
Recently she has become a bit demanding and keeps asking when "her" beer will be ready.  :D

I am a very lucky man.

66
General Homebrew Discussion / Re: commerical schwarzbier examples
« on: January 23, 2015, 10:53:05 AM »
mmm. I am transfering mine to lager this weekend. 8)

Have you tried Black Forest from Squatters?  I think it is pretty darn good, but do not know how it matches up against German fare.

67
Other Fermentables / Re: Sauerkraut
« on: January 23, 2015, 09:55:42 AM »
Welcome to another Great Hobby pinnah!

You will suddenly be more familiar with current rates of cabbage in your area with a big crock!
I got an 8 Gallon capacity and have done 30lbs....fills it about halfway

Don't forget to sample along the way...and let us know how it turns out.

Hey thanks.  Very excited.  So you can just open up the crock and sample?  I feel like a newbie again...worrying about contamination. ::)  Any tips on sampling?  Just punch it down under the brine after?

2 weeks on Sunday..been running ambient around 65-68

68
Freezing sweet corn is so much easier now that you can blanch 3 dozen ears at a time.

Paul
And because you already have a FoodSaver for your hops!

And your FoodSaver is sticky and has yellow crap all over it

69
Other Fermentables / Re: Sauerkraut
« on: January 13, 2015, 06:16:59 AM »
Sweet...I have another fermentation lock burbling in the house...can't wait to try it!

That three gallon is a monster crock, but glad I got a big one. I bet I could stuff 30 pounds of cabbage in there at once.

70
General Homebrew Discussion / Re: Classiest beer style
« on: January 13, 2015, 06:10:57 AM »
Wow...no one came up with Banquet Beer?  Classy since 1873.

71
Kegging and Bottling / Air distribution manifold expansion
« on: January 09, 2015, 01:48:31 PM »
I can fit 5 kegs in my keg fridge, but I only have a 4 valve manifold.

I have one of those keg connection manifolds with a brass stopper plug on the end (opposite the end where the gas comes in, which I think is for expansion (adding another manifold section).

My question is this: Couldn't I just install another valve on the end instead of that plug, and convert it to a 5 instead of just a 4?  Thanks for any advise.

72
The Pub / Re: Another day in paradise
« on: January 09, 2015, 08:14:22 AM »
I brought the chickens water in to fill this morning and when I came back one of them was on the warmer that keeps the water from freezing and she put up a fight when I took her off it.
Chickens are hilarious.

Funny, I took a picture last night thinking of this thread....it was of my chicken flock standing on my smoking compost pile getting their evening steam bath in the fading light. :)


It did not turn out to be post worthy...carry on.


73
What is the yeast? Temp might be important for that particular recipe...being a clone attempt.

I use wyeast French saison a bit and temp is not super critical in my mind.  I generally ferment around 64 and it might get to 70 in my cold house.  Might not have as much phenol character as a hotter ferment, but I like it better that way.

I think all good brewers need to control fermentation temps...absolutely critical IMO.

Not to say you have to be fancy...I have a window open in the spare bathroom right now and am fermenting a couple lagers at 52 in there...meanwhile I have a porter going in the hallway where it hovers around 64...the saison is in the bedroom...tolerant wife... ???

Also, look into temperature strips that you can attach to the outside of your vessel which give a pretty accurate reading of fermentation temps.

74
Commercial Beer Reviews / Re: Sierra Nevada HopHunter
« on: January 07, 2015, 09:56:07 AM »
I am having a geek fit.  ;D 

Very interesting!!  That will be fun to try out; hope it gets here.
Thanks for posting.

PS, I love it when my hands turn all blacknasty like that last picture when I am harvesting my hops.

75
General Homebrew Discussion / Re: WA area brewers!
« on: January 06, 2015, 01:17:05 PM »
Book signing tour!!  You should get a bus....

Thinking about an older model Greyhound with a bunch of Dead stickers on the back. ;)

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