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Topics - passlaku

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1
General Homebrew Discussion / adding chilis to beer
« on: August 11, 2014, 06:03:12 PM »
Does anyone have a good procedure for adding chillis to beer?  I have a stout in primary and am wanting to add chilis post fermentation, like a dry-hop (dry-chili). 

I want aroma but not a lot of heat and was wondering what chilis would be recommended.  I was considering going with dried Ancho chilis.  But am not sure as to the amount to add to five gallons and contact time. 

Things I was thinking of doing:
1.  boil the peppers before adding them to secondary.
2.  OR. steeping them in a cup of vodka and adding them in after that...
3. OR.  adding them in like hops without sanitizing them.

Thanks.

2
Commercial Beer Reviews / Magic Hat Mix Pack
« on: December 28, 2013, 05:17:08 PM »
There are four beers in this pack. It has a dark saison, an IPA, an Amber, and the #9.  There are no beers in this pack to get excited over.  All the beers are slightly below meh. I have even considered pouring a couple down the drain but then I reconsider, thinking that they'll get better if they warm up.   I'll have to remember that Magic Hat is an amazingly mediocre brewery next time their beer is on sale. 

3
Classifieds / Johnson Analog Controller - $45 plus shipping
« on: September 04, 2013, 07:05:00 PM »
I have a Johnson Analog Controller for sale.  $45 plus shipping.  Looks like the one at this page:
http://morebeer.com/products/analog-temperature-controller.html

4
Commercial Beer Reviews / Yellow Hammer White
« on: June 22, 2013, 09:02:55 AM »
I had this beer at the Bandido (S. Memorial PKWY) in Huntsville AL yesterday and it was quite a treat.  The aroma was of fresh pear with a very slight hint of spice.  The taste was refreshing with fruit/pear/citrus coming through.  This just may be one of the best Wit's on the market. 

5
I was using an analog therm controller but based on recommendations from a previous thread here I upgraded to digital - in hopes of making my new chest freezer last a long time.  I am using it in a serving freezer and was wondering what you guys recommend in terms of settings.

SP - set mine to 42
Dif - 3
ASD - 10
OFS (temp offset) - 0 default setting (not sure what this does)
SF - not sure I got to this one yet.

Thanks guys!


6
Kegging and Bottling / Extending the life of chest freezers question
« on: April 20, 2013, 11:01:24 AM »
My second chest freezer died a couple of months ago.  Since it was cold in my (uninsulated, no ac) garage it wasn't a big deal, but now that it is warming up the beer that it houses is now sitting at unfriendly temperatures.   I have bought used numbers twice, both times $100 for a ~12 footer, one lasted around 2 years the other 3.  Both developed a frozen spot on the interior (probably where a freon line busted) then stopped cooling altogether.  I am now debating whether to buy another craigslist freezer or buy new. I am also wondering how to extend the lives of these things.  Is there a trick?

7
Yeast and Fermentation / Thermometer for fermentation chamber
« on: January 31, 2013, 09:36:01 PM »
Is anyone familiar with these thermometers?

http://www.ebay.com/itm/Digital-LCD-Indoor-Outdoor-Celsius-Thermometer-w-Probe-/160615581160

I was thinking of using this in my fermentor so that I can get a better idea of when to change out frozen water bottles.  Has anyone used anything like this?  Can anyone recommend something they are familiar with?


8
The Pub / Trying to understand state excise taxes on beer.
« on: January 19, 2013, 01:39:58 PM »
I saw this posted the other day:
http://taxfoundation.org/blog/monday-map-state-beer-excise-tax-rates-0



A slight correction of the numbers are here (from the Beer Institute):
https://www.documentcloud.org/documents/325601-excisetaxrate.html

I was wondering what you guys thought might make these tax rates vary by state? Let me tell you that I punched these numbers into SPSS (stats software), used OLS regression, and found that %Christian, %liberal, perCapita car fatalities, property tax rate, and #breweries per state all had no effect.  It was all state level data.  I am leaving out of this explanation the one and only variable that had a coeeficient that was significant (it is positive and a can of worms).  I am thinking of writing this up, but am interested in including more "controls" or explanations that help us understand state excise tax policy.  What do you think the model is missing?  I should probably include medianIncome and maybe percapita # of breweries in the state. 


9
All Grain Brewing / your experiences in moving to 10g?
« on: September 17, 2012, 07:34:51 PM »
I am going to move to 10g batches and was hoping to learn from others who have done so already.  I will have to drill the pot I bought off Amazon (60 qt stainless) and then fix some sort of pick up tube.  But other than that I just don't know if there is big alterations to recipes, cooling, etc.

So what are your experiences in moving to 10g?  What part of the process seemed more of a pain?  What would you do different?

10
General Homebrew Discussion / Simplifying Recipes
« on: July 12, 2012, 09:09:24 PM »
I saw Beechum's presentation on the http://www.northernbrewer.com/connect/2012/07/drew-beechums-brewing-on-the-ones/ youtubes and I agree wholeheartedly.  Here is the conundrum: we might aspire to brew parsimoniously but when you look at the gold winning recipes at the NHC the average recipe will have 5 malts (I don't know this about this year but past years have always demonstrated to be the case.). 

I wonder how we might reconcile the disconnect between the notion that we can make better beer if we keep things simple versus the reality that really complicated recipes seem to win gold at the NHC.  I know there might be the rare case of a simple recipe but I'd argue those are the exception and not the rule.


11
General Homebrew Discussion / On my Brown Malt experience
« on: April 30, 2012, 07:58:44 PM »
I came a across a sack of Simpson's Brown Malt (it was free).  I decided to add 12oz to my "west coast red" recipe (5 gallon batch) and much to my chagrin the result is a very hoppy brown ale.  It adds a burnt toast character to the beer and I learned my lesson - only use Brown Malt in English Browns and Bitters and in smaller quantities.   

12
General Homebrew Discussion / Homebrew Legalization Bill in Alabama
« on: February 16, 2012, 08:46:03 PM »
Just got this note from the Homebrew legalization group. If you have any family in Alabama please forward them the note below. Wish us luck.

We are excited to report that House bill HB354 was filed today to legalize Homebrewing in Alabama. With your help, it will pass into law, and cause Alabama to finally join the 48 other states that have already legalized homebrewing. The bill has taken its first step by being assigned to the Economic Development and Tourism Committee, where it now waits for its turn.

It is not too early to call and write your Alabama House representative to ask for his or her support for HB354, the Homebrewing Legalization Bill. We were defeated last year because not enough people voiced their support to their legislators to convince them to vote YES. We must do better this year!

More information will be sent when we receive it. Be sure to keep an eye on http://www.alahomebrewing.org for news and updates. Pass this to any of your friends who may be interested. Thank you for your support!


13
General Homebrew Discussion / star san turned the metal on keg QDs black
« on: February 08, 2012, 08:16:55 PM »
I left some of my qds soaking in Star San overnight and found the metal on the thread colored black.  Why did this happen?  I think I may be able to buff out the black stain but it is very weird.

14
Ingredients / What is the difference between carared and Crystal 20?
« on: November 22, 2011, 08:41:17 PM »
I see that Carared and crystal 20 are both 20Lovibond and was wondering if anyone has done any comparisons?  I brewed a couple of beers using the carared and it seems to be darker, even though they are both 20L.  Does anyone know what the flavor differences are?  Has anyone also noticed that Carared produces a darker SRM beer, too?

15
The Pub / PBS Prohibition documentary
« on: September 18, 2011, 06:42:41 PM »
I was flipping through the new BYO and saw that PBS took out a full page add for Ken Burns' Prohibition:
http://www.pbs.org/kenburns/upcoming/

Looks like it should be a good special.  I am currently reading Okrent's book "Last Call: The rise and fall of Prohibition" and it is a very good and fascinating read.  Check out Okrent's interview on the Daily Show:
http://www.thedailyshow.com/watch/wed-july-7-2010/daniel-okrent

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