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 - Thirsty_Monk

Pages: 1 ... 110 111 [112] 113 114 ... 157
Not brewing this weekend.
Working on walk-in cooler.

General Homebrew Discussion / Re: $17.00 an entry??
« on: December 18, 2010, 02:47:30 AM »
The cost is $17 per brewer
($15 to competition + $2 surcharge to BrownPaperTickets). The maximum number of
participants is 25.
You are almost right.

General Homebrew Discussion / Re: $17.00 an entry??
« on: December 18, 2010, 01:39:35 AM »
This sounds like beerfest that you need to pay money to have your beer served.

Not sure how I feel a out it.
It is my beer and someone else is charging public for tasting it.
Am I missing something?

Ingredients / Re: What's the word on Global Malt?
« on: December 14, 2010, 09:22:42 PM »
Bird is the word.  ;D

sorry, I couldn't help myself.

if the dunkel TM sent me was with global malt, then yes, it does make a wonderful dunkel.

Yes it was.
99% Global Munich baby!!

Equipment and Software / Re: Malt Mill
« on: December 14, 2010, 09:17:47 PM »
Every time I have issues with the BC, I swear at it and tell it I'm buying a MM tomorrow and for some reason it starts cooperating for the remainder of the grist.

I am trying the same technique on my kids but unlike your mill ... well ...

General Homebrew Discussion / Re: brewing in an erlenmeyer?
« on: December 14, 2010, 09:11:16 PM »
I would be worried that even with FermCap you will have boilover when you add hops.
Have you ever clean a boilover on the stove?  :D

General Homebrew Discussion / Re: Event and Liquor Insurance
« on: December 14, 2010, 09:08:25 PM »
You will probably have to have a bartender license because you are SERVING to the public.
As Fred mentioned check with your municipality.

As far as license is concerned, your insurance agent should help you in that area.
Good luck.

All Grain Brewing / Re: Saaz in a German Pils
« on: December 14, 2010, 04:37:42 AM »
Fred I do not mean to be difficult but:

Saaz were grown in Bohemia, modern day Czechoslovakia, and have a spicy nose and a spicy flavor. 
Czechoslovakia existed from 1918 to 1993.
In 1993 It split into two republic Czech Republic and Slovak Republic.

Bohemian Pils must exhibit the spicy character of the Saaz hops to be in style. 
Not necessarally. There are Czech Pilsner brewed (in Czech republic) with 100% Magnum.

The water was extremely soft.
May be in Pilsen.
Bohemian pilsner is brewed in lager geographical area then just city of Plzen / Pilzen.
Water softness vary from soft to moderate.

Pilsner Urquall is a fine example of the style but there is more to Bohemian Pilsner then just Pilsner Urquell.
If you ever travel to Czech republic try to find small independent breweries.
You will discover wide array of beers that are Bohemian Pilsners and might not fit into BJCP style guidelines.

And now carry on.

General Homebrew Discussion / Re: Boil....hard or slow.....
« on: December 14, 2010, 03:48:33 AM »
You want to be between 10 and 15% boil-off per hour.
This is interesting number because commercial brewers are targeting 3% evaporation rate.
I read the Siebel document.

Ingredients / Re: What's the word on Global Malt?
« on: December 13, 2010, 03:35:12 PM »
Once I got Global Munich from Midwest Supply.
To my recolection it was 12 to 15L.
It made great Dunkel.

Does yeast stress cause more sulfer to be produced?

That is my understanding that stressed yeast is producing sulphur.
What would be the stress factors?
Underpitching is one of them.
How about fermenting too cold?

The Pub / Re: What's the Weather Like Where You Are?
« on: December 13, 2010, 03:52:16 AM »
Currently 22 degF in Green Bay area of Wisconsin.  We had approx. 6 in. of snowfall since yesterday evening.  After this storm passes we will be experiencing high temps in the teens and lows in the single digits.  It is finally winter in Wisconsin.   :)

By last account we got 22 inches of snow.
I have spend some quality time over the weekend cleaning up the snow.
Now it is 1F.

Looks like winter out there.

The Pub / Re: Anyone Watch 'Brew Masters' Last Night?
« on: December 13, 2010, 03:47:07 AM »
They sure seem to have a lot of quality issues. I'm not sure I'd want that constantly repeated on TV.
A little drama in the show.

All Grain Brewing / Re: Gambrinus Pale Malt
« on: December 13, 2010, 03:42:02 AM »
Not sure about that.
Link you posted is just analyses sheet that you get from supplier company like brewers supply group:

or County Malt Supply group:

There is not a lot of info about it.

Would different fermentation schedule help with elimination sulfur in the first place?

Pages: 1 ... 110 111 [112] 113 114 ... 157