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Messages - Thirsty_Monk

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1621
LD Carlson
http://www.ldcarlson.com

Crosby & Baker
http://crosby-baker.com

Fermentap
http://fermentap.com/

Just to start a few.

Why they would not ship to Texas.
Do you guys print your own money out there?

1622
Kegging and Bottling / Re: Conserving/Storing Starsan
« on: August 11, 2010, 01:45:01 PM »
That is how I do it.
Use distilled water and use it over and over.

If you are concerned if it is still effective measure pH.
It should be below 3.

1623
Good price but still too far for me to drive there.

1624
@Thirsty_Monk, what's wrong with Brewers Best kits from LD Carlson.  I sell the heck out of those things.  The 1002BB fly off my shelves, I have to order like 36 of them at a time.

Just my own opinion.
More Beer, Northern Brewer or my LHBS are providing their own kits.
You get better margin and you stand out from the crowd.

1625
Equipment and Software / Re: ph Meters
« on: August 10, 2010, 04:30:01 PM »
Any opinion on replacing a electrode versus just getting a newer model?
It is only you who can make this decision.
Did you read Kai's pH meter article?
http://braukaiser.com/wiki/index.php/PH_Meter_Buying_Guide

1626
Zymurgy / Re: Submitting Articles.
« on: August 10, 2010, 04:24:26 PM »
There is a lot of stuff in Public Domain.
Anything from before 1920-sh is in public domain.
After that it become to be more complicated.
That is why you can copy Shakespeare or your favorite opera.

To matter be worst if you buy Shakespeare on "book on tape" it is copyrighted.
What is copyrighted is not content of Shakespeare's work but someones voice and someones packaging.

1627
All Grain Brewing / Re: Starting the mash COLD ?
« on: August 10, 2010, 12:59:14 PM »
I also heard that Czech breweries are doughing in at 90F well under any particular rest temps.
Once the whole grain amount is in then they raise the temp.
It depends how fast you are raising your temp.
Actually, 90F is in the acid rest range, where phytase helps acidify the mash.

Do you think Czech breweries are still doing that?  I figured with the modern understanding of malting and mashing, they would know how to acidify the mash without it.
there have been a lot of consolidation in brewing industry over last 20 years.
Hainiken, SAB and InBev did their fair share.
Some breweries were closed and some expanded.
There are still some regional breweries that are still in local hands.
Here you will find that tradition is still alive.
Three step decoction with fermentation in open fermenters.
They brew around the clock and brew a 4 batches a day.

Not exactlly what investment brewing companies are looking for

1628
I heard that you need to have at least 100,000+ population to support one brew shop.
Unless you are doing something creative on side like bear bar.

I also think that you have to be involved in local homebrew clubs and you need to promote homebrewing wherever you can.
If you are going to have kits, please make your own kits and do not carry "Brewers Best".

Good luck to you

1629
All Grain Brewing / Re: Starting the mash COLD ?
« on: August 09, 2010, 08:16:57 PM »
I also heard that Czech breweries are doughing in at 90F well under any particular rest temps.
Once the whole grain amount is in then they raise the temp.
It depends how fast you are raising your temp.

1630
Yeast and Fermentation / Re: Tokay yeast
« on: August 09, 2010, 08:09:10 PM »
Would Tokay yeast be a Hungarian vine yeast?

1631
Zymurgy / Re: Submitting Articles.
« on: August 09, 2010, 08:05:08 PM »
So, attribution after permission? 
There are multiple CC licenses.
If you find CC work Like Kai's web site http://braukaiser.com/wiki/index.php/Main_Page
you can use his work without explicit permission.
You can do this with Kai's work:
http://creativecommons.org/licenses/by-nc/3.0/

You can share his work (copy...),
remix his work
if you
attribute him as an original author and
use it for non commercial purpose.

If you want to use it for commercial purpose you would still have to obtain the permission.

Does it make any sense?

1632
Kegging and Bottling / Re: Good Source for Plastic Washers ?
« on: August 09, 2010, 12:06:47 PM »
You can get both items here:
http://www.kegkits.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=Orings

They tend to be a bit slow with shipping.

Not my own experience but there had been a lots of complains against kegkits.
So my recommendation would be do a business with more reputable company.

1633
Ingredients / Re: Could someone please check my water adjustments?
« on: August 07, 2010, 08:00:35 PM »
2.25 g Gypsum and 1.25 g Calcium Chloride in the mash (nothing in the boil)?

RA is 46 (still SRM 9-14) and Cl:SO4 of 0.5.
Looks much better.

There is 3 parts you tube video how to use EzWaterCalculator.
That might help you.
http://www.youtube.com/watch?v=o1n7-RjEJEM
http://www.youtube.com/watch?v=pKT6EE7ong0
http://www.youtube.com/watch?v=yn0GwU7TqNE

Happy Brewing. 8)

1634
Ingredients / Re: Could someone please check my water adjustments?
« on: August 07, 2010, 11:14:44 AM »
To a quick look I would say you have too much additions.
What I mean to say is that 7 grams of gypsum per 5 gal batch when your water is almost there is just too much.

1635
A lot of brewers (including myself) bought the Ultraship 55 a couple of years ago. Quite a bargain, and it'll do what you want . . Pounds, ounces, grams . . . Mine works perfectly.



http://www.amazon.com/ULTRASHIP-55-DIGITAL-SHIPPING-KITCHEN/dp/B000FSWB9K

That is a great find.
For hops, water salts or gelatine I use this one:


http://www.amazon.com/American-Weigh-AMW-100-Precision-Calibration/dp/B001ODPFXE/ref=sr_1_2?ie=UTF8&s=office-products&qid=1281151121&sr=1-2

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