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Messages - dking3

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16
Ingredients / Re: Hop Drying with a Food Dehydrator
« on: May 27, 2011, 05:00:52 PM »
So Thirsty, do you think it retains the light oils we want for dry hopping?

17
Ingredients / Hop Drying with a Food Dehydrator
« on: May 27, 2011, 02:08:44 PM »
My wife just bought a Dehydrator and Jerky Maker.  It's got 4 trays, and will reportedly heat to 95F.  I normally hoist hops on window screens up into the garage roof rafters for drying my home grown Cascades and Fuggles, but the dehydrator might work.  I'm wondering if it's 4 trays are not much room.  Anyone have experience with one?   --  Dave

18
Beer Recipes / Re: IPA with all Columbus Hops
« on: April 16, 2011, 11:22:43 AM »
I looked at my hop inventory, and I've got lots of both Columbus pellets and whole hops in the freezer.  I'm thinking of making a Rye IPA with all Columbus.  I've got 2 lb of rye malt, which should be OK for a 6 gallon, 1.070 O.G. with 2 row and some crystal malt.  Anyone know if all Columbus would be a bad idea?   ???    Thanks,

Dave, take a look at my recipe.  The combo of Mt. Hood and Columbus adds a wonderful complexity.  You could do all Columbus if you want, but it might be a bit intense.  Not necessarily a bad idea, but maybe not the best, either.  Also, My recipe uses 18% rye malt.  My taste buds tell me that less than about 15% is really hard to detect.

Thanks Denny, Joe, the issue is living so far out in the middle of nowhere.  But, I might be able to get to a homebrew shop in Rochester, NY in a week or so, and if I do, I'll pick up some Mt. Hood and more rye malt, but I doubt they'll have the latter (I just sent them a note asking).  The next time I do a mail order, I'll definitely add rye malt. 

BTW, I've got Amarillo, Centennial, Chinook, US Goldings, Northern Brewer, and my homegrown Cascades in the freezer, but I'll bet you wouldn't say any of these would be good substitutes for Mt. Hood. 

19
Beer Recipes / Re: IPA with all Columbus Hops
« on: April 16, 2011, 11:15:54 AM »
I looked at my hop inventory, and I've got lots of both Columbus pellets and whole hops in the freezer.  I'm thinking of making a Rye IPA with all Columbus.  I've got 2 lb of rye malt, which should be OK for a 6 gallon, 1.070 O.G. with 2 row and some crystal malt.  Anyone know if all Columbus would be a bad idea?   ???    Thanks,

Dave, take a look at my recipe.  The combo of Mt. Hood and Columbus adds a wonderful complexity.  You could do all Columbus if you want, but it might be a bit intense.  Not necessarily a bad idea, but maybe not the best, either.  Also, My recipe uses 18% rye malt.  My taste buds tell me that less than about 15% is really hard to detect.

Thanks Denny, Joe, the issue is living so far out in the middle of nowhere.  But, I might be able to get to a homebrew shop in Rochester, NY in a week or so, and if I do, I'll pick up some Mt. Hood and more rye malt, but I doubt they'll have the latter (I just sent them a note asking).  The next time I do a mail order, I'll definitely add rye malt. 

20
Beer Recipes / IPA with all Columbus Hops
« on: April 16, 2011, 09:34:04 AM »
I looked at my hop inventory, and I've got lots of both Columbus pellets and whole hops in the freezer.  I'm thinking of making a Rye IPA with all Columbus.  I've got 2 lb of rye malt, which should be OK for a 6 gallon, 1.070 O.G. with 2 row and some crystal malt.  Anyone know if all Columbus would be a bad idea?   ???    Thanks,

21
General Homebrew Discussion / Re: Camping at San Diego NHC
« on: December 08, 2010, 08:55:19 PM »
Thanks, but the walking distance from the brew conference is key.  We will definitely use Walmart for other legs of the trip.  Thanks,   

22
All Grain Brewing / Re: About being fresh.....
« on: December 08, 2010, 04:01:35 PM »
I'm in agreement with the "relax theory," in fact, a big part of my recent brewing investigations, are based on determining what to sweat, and what to let go.  I've been at it since 1994, and I'm not great, but I do OK. 

You can't get too geeked out on everything, or the fun leaks out.  Thanks for the info on your experiences, Paul, Denny. 

23
All Grain Brewing / Re: About being fresh.....
« on: December 08, 2010, 02:21:32 PM »
Thanks Denny, I figured it would be OK, but nature's success is with the dry grain laying on frozen earth until spring, or inefficiently eaten, so some full grains end up in animal poop, waiting for spring to warm and dampen it.  Anyway, it normally wouldn't need to wait more than about 6 mo. 

I didn't mention, my basement near Syracuse NY is 55F now, and being partly exposed, it drifts from a minimum of about 50F in Feb. to about 75 in August.  I could refrigerate at least some of it in the summer, but it probably won't all fit.  Thanks again, and I agree, my brews are in the 1.060's to 1.070's.    :)

24
All Grain Brewing / Re: About being fresh.....
« on: December 08, 2010, 01:29:49 PM »
Our club did a bulk buy about 8 mo. ago, and I somehow ended up with a lot of Crystal malt, 25L, 45L, and 65L.  It's not milled.  I'm figuring it'll last me for another year, maybe 1.5 years, so that'll be 2 to 2.5 years old, in total.  It's in storage bins in our basement, no mice should get in, but they aren't sealed.  I run a dehumidifier in summer months, so the RH should be no more than 50%, and usually much less, like 20 to 40%.  Any thoughts about the affect on taste?  Thanks,     

25
General Homebrew Discussion / Re: Camping at San Diego NHC
« on: December 08, 2010, 12:25:10 PM »
There are no hook-ups, just a parking lot, so the rate of $30/night is plenty high, but it's easy walking distance to the event, which is big for me.  Besides, maybe we can do some extra partying

26
General Homebrew Discussion / Camping at San Diego NHC
« on: December 08, 2010, 11:02:12 AM »
We are driving out to the San Diego NHC in June, and asked about RV camping at the Town & Country.  They say it's fine, $30/night in their lot.  That way we don't have to drive after a full day of sampling.

We'll be there a few days early, to check out the local beer scene.  Let us know if you're interested in joining the camp!      8)

    Dave King, President of BIER, Pvt in the BN Army

27
Our club put in a 1200 lb order with North Country Malt about 4 months ago, cost us $100 shipping, which was fantastic.  We just learned about them, so this was our 1st order, and we planned to do it again this winter, so if someone finds a similar deal, we're interested.  We live out, not much competition locally,  Thanks,

28
General Homebrew Discussion / Re: Fresh Hops
« on: August 20, 2010, 04:03:46 PM »
I use my fresh Cascades & Fuggles for what I call "Wet Hopping" while they're in season.  I put them in my IPA or ESB kegs, but what I really like to do is put a fist full in a 2 liter soda bottle, fill it ~2/3 of the way with IPA or ESB, and put a Carbonator on it.  I hit it with CO2 a couple times, and take it to picnics or similar outings.  People really react to the floating cones and the intense aroma, it's great fun.  Some people mention "grassy," but I don't get that much.

29
Zymurgy / Re: 2011 Zymurgy topics
« on: August 19, 2010, 06:55:59 PM »
I'd like to see some back to basics articles.  I have trouble talking new members into joining AHA.  They often borrow old copies, and say "no thanks."  I think we've become too technical and obscure, probably because so many of our older members have become very good, experienced brewers. 

If there was an occasional "how to.... ," maybe they'd be more interested.  JMHO

30
General Homebrew Discussion / Re: Bread and Beer
« on: August 19, 2010, 06:30:47 PM »
I use milled 60L X-stal malt in my Sour Dough Bread (3/4 cup for 2 small loaves), comes out nice, in flavor and texture.  BTW, I developed my own wild yeast, by feeding unbleached bread flour and water.  It took about a week of feeding, but I've now kept it for about 2 years, making bread every week or 2.  The full instructions are ; http://www.io.com/~sjohn/sour.htm.  If you're interested in my full, crazy recipe, let me know.   

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