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Messages - Kit B

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General Homebrew Discussion / Re: Dental Crowns and IPAs
« on: January 10, 2011, 03:13:07 PM »
Maybe they need to add instructions like "Rinse & repeat".
The more you drink it & rinse your mouth, the better it'll taste.
I've made it a policy to have 2, after each routine dentist appointment.

An appointment as serious as yours may require something a little more substantial.

Equipment and Software / Re: Blow off tube
« on: January 04, 2011, 10:01:01 AM »

No clogging, exploding, etc.

It's the cows.

General Homebrew Discussion / Re: Swedes, help me out here, please.
« on: December 29, 2010, 02:17:36 PM »

Probably just depends on where you were raised & how your family spelled/said it.
I think Finns & Norwegians call it sahti.

Your safest spelling is probably "Gotlandsdricke".

Extract/Partial Mash Brewing / Re: First attempt.....
« on: December 29, 2010, 02:03:55 PM »
$80 in ingredients!?

Dude...They robbed you.
I wouldn't go back, with those kinds of prices...Even if they acted nicely.
That's nearly twice what I would pay, for the same recipe.

I'd cut the wheat out & maybe use a little corn sugar to boost the gravity.

Brew it up...Your magnesium level is still lower than my tap water.

But, if you mix thouroughly & cut that up into like six equal portions for later brew sessions, I think you'll be happier with the results.
Just don't use that crazy scale, for your dividing into 6 portions.

The Pub / Re: If You Could Meet Anybody, Whom Would It Be?
« on: December 29, 2010, 12:30:40 PM »
Alexander Hamilton
John Jay
James Madison
Pierre Bottineau
My great, great grandfathers

The Pub / Re: Domino
« on: December 29, 2010, 11:52:12 AM »

Many brewers often find that there is a distinct background flavor that exists in many of their brews that isn't due to anything they can really control.
I used to find that my extract brews had a particular flavor that I could never quite explain, but I was aware of it.
No matter which water I used or what house I lived in, it existed in my beers.
When I switched to a new set of equipment (still using same carboys) & changed to all-grain, the flavor disappeared.
Now, I taste a different "house" flavor...Very subtle, but I taste it.

But...FWIW...Avoid the softened water.

I could be wrong...But, I think you might be inviting infection, if you add at the end of the boil or after the boil.

From what I've been told, grain harbors bacteria & wild yeast.
You want to kill those, before fermentation begins.

Equipment and Software / Re: Counter top brewery.
« on: December 28, 2010, 03:14:07 PM »
I started mashing 2 years ago in a two-gallon cooler with a SS braid. When I moved up to 5 gallons, I just unbolted the parts and moved it over to the new cooler; I could easily use the smaller cooler again if I felt like it. Parts list here, with illustrations. The only sketchy part is I still need fender washers to prevent a slight wobble. Ok, the second sketchy part is the coolers aren't blue. Life ain't perfect!

...Looks like my mash tun's Mini Me.

General Homebrew Discussion / Re: Bitterness as a function of OG
« on: December 23, 2010, 07:30:38 AM »
The more I brew, the more it seems I keep going back to my recipes that have that 1:1 ratio (or close to it).
They just seem to shine a little brighter than most of the others.
Folks I share my beers with that have no knowledge of brewing seem to prefer them, as well.

General Homebrew Discussion / Re: Ice in secondary!
« on: December 22, 2010, 09:15:47 AM »
From what I understand, California Common (steam) was brewed due to a lack of refrigeration ability...
Lager brewed at ale temps.

What kind of yeast did you use, for this?
50 degrees seems a bit cool to me, for fermenting a steam beer.
But, maybe I'm wrong.

At any rate, I think you should end up with a nice, crisp lager, if you bring it back to a 50 degree room & bottle.

The Pub / Re: beer bike
« on: December 21, 2010, 03:36:46 PM »
It's better to bring friends...

Another Minnesotan?  

Pedal pub is cool if you don't mind going 3 mph between bars, but you can hop on a bike and get there a lot faster (and cheaper too!)

Except there's a bar attached...No need to rush.
But, yes...Not a cheap alternative to traditional transportation.

Homebrew Clubs / Re: Technical brewing education in brewing clubs
« on: December 21, 2010, 12:05:18 PM »
The club I belong to (River City Brewers in Monticello, MN) are fairly organized.
We are lucky enough to meet at River City Extreme Bowling, the first Monday of every month.
They don't charge us for the use of a conference room, but we all order food & beverages from them, throughout our meetings.
From 6:00-6:30 is social/eating/drinking time...Then, we call the meeting to order...Discuss business...Have an assigned presentation or 2 by members...Discuss more business & future plans...Then, we have a tasting session of beer &/or wine.
Meetings typically go until 9:00 or 10:00.
We just started up, less than a year ago & I think we have aquired 25+ members.

The Pub / Re: beer bike
« on: December 21, 2010, 09:05:33 AM »
It's better to bring friends...

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