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Messages - violaleebrews

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31
Homebrew Competitions / storage conditions
« on: May 10, 2011, 05:32:52 PM »
does anyone know if the beers are stored in a cooler or at room temp before judging?

32
i'll be inaugerating my newly modified system with a toasted english amber ale. 

it'll be my 37th brew since i've started brewing just over a year (13 months).  wow, busy year :o

cheers!

33
All Grain Brewing / Re: Adjunct Mash
« on: March 27, 2011, 06:04:36 AM »
don't forget there is much more husk in the 6-row.  try it both ways (if you have the time and resources) and let us know the results.

34
All Grain Brewing / Re: dough-in method
« on: March 25, 2011, 08:23:54 PM »
Gently, grasshopper! Pour slowly, stirring all the while. 1,000 one, 1,000 two...

i'd rather do it that way and take my time doing it to make sure it's done the best way i know how. 

i love brewing and enjoy every process.  doughing in, i think, is a little more cumbersome than it needs to be.  i might have an idea or two.  i'll send pics when i get things worked out.

thanks for the encouragement, kgs!

35
All Grain Brewing / Re: Wort Storage?
« on: March 25, 2011, 05:44:08 PM »
Quote
I usually collect a liter or two of second runnings from my mash just for starters and freeze them in jars until I'm ready to use them.

that's a way to simple idea for anyone NOT to employ!  thanks!

36
All Grain Brewing / Re: first all grain - IPA recipe critique
« on: March 25, 2011, 05:41:00 PM »
i agree with adding a little light crystal malt or maybe some toasted malt to the grist to give it some complexity, but on the other hand i've had some fine SMaSH IPA's.

37
All Grain Brewing / Re: dough-in method
« on: March 25, 2011, 05:35:08 PM »
sounds like a lot of good methods here.  i'm too nervous about adding all the hot liquor to a mash tun full of grain or just dumping all the grain at once into a mash tun full of hot liquor.  i might be overanalyzing it, but i cringe at the thought of dough-balls in my mash.

i guess i'm looking for a better way to pour my grain into the mash tun - a more controlled pour.  thinking of a way to not be hugging a grain bucket with one arm and stirring in with another.  using a scoop isn't a bad idea, i've got a 2Qt pitcher kickin around here... somewhere.

THANKS FOR THE INPUT, Y'ALL!    ;D

38
All Grain Brewing / dough-in method
« on: March 25, 2011, 03:26:57 AM »
wondering if anyone out there has a dough-in method better than the one i'm employing which is to tip my 5-gal bucket and slowly pour in my grains while stirring so i don't get any air pockets.

i know there's gotta be something better out there.  any tips would be greatly appreciated.  (my back thanks you too!)

39
The Pub / Re: What's the Weather Like Where You Are?
« on: March 22, 2011, 01:44:10 PM »
not sure where milford, mi is but the same forcast was given to holland, mi.  it's SPRING! right?  oh yeah, normal weather patterns do not apply to michigan  :-\

40
Equipment and Software / Re: Hop back vs. Randall (pros & cons)?
« on: March 18, 2011, 02:29:11 PM »
agreed, very different products, but they seem to be aimed at the same goal - intensified hop flavor/aroma.  how different is the final product (in the glass)?

41
Equipment and Software / Re: growing my home-brewery
« on: March 10, 2011, 04:24:40 AM »
thanks for the advice everyone!  i have a small kettle for my 5-gallon batches and definitely am looking forward to forking over the extra cash for at least a 20 gallon kettle.  whatever the cost is will be worth it.  if i do anything high-gravity i don't mind doing smaller batches.

42
Equipment and Software / growing my home-brewery
« on: March 08, 2011, 07:40:26 PM »
i'm looking into growing my home-brewery capacity and want to get into brewing 10-gallon batches.  from what i gather, a 10-gallon cooler or larger will suffice for a mash/lauter tun.  what i really would like are suggestions for the boil kettle.  i want to be able to do a 90 minute boil, comfortably.  what'dy'all think?

43
All Grain Brewing / Re: Crushed Grain Life?
« on: March 02, 2011, 04:32:45 AM »
I usually get mine crushed a day or two (or five) before brewday and still usually get a brewhouse efficiency in the upper 70's to lower 80's. 

My only suggestion is to invest a few bucks and get a 5 gallon plastic bucket to store the grains in.   Most home improvement stores have them with a lid for $5 or under.  You'll prolly be able to fit your bucket right under the grain mill at the brew supply shop.

cheers!

44
General Homebrew Discussion / Re: reg'lar people
« on: February 21, 2011, 02:40:44 AM »
hell yes!  84% is awesome. 
none of my friends even know what that means. 


45
General Homebrew Discussion / reg'lar people
« on: February 20, 2011, 05:38:51 PM »
it's hard for reg'lar, non-brewing friends to relate to the excitement of having a GREAT brewday (like i had yesterday - 82% efficiency!) with a good fermentation taking (bubblin pretty good in less than 2 hrs after pitching my yeast and vigorous fermentation for over 24hrs). 

just had to share...




"i love it when a plan comes together"

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