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Messages - dannyjed

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511
Kegging and Bottling / Re: Beer Labels?
« on: March 09, 2013, 09:26:39 AM »
I have recently started making labels for tap handles. I use a combination of label sites on the web and Publisher. I just import images and put text boxes/word art/etc on them. Try these sites out for ideas, plus you can make your own labels on them (some cost money to download the images, though):

http://www.beerlabelizer.com/
http://labeley.com/beer
http://www.grogtag.com/

Here are a few labels I made:


I have also used Adobe Illustrator to make a brewery sign (see below). It's very expensive, but a 30 trial can be downloaded for free. It's definitely combersome if you haven't ever used it, but you can do just about anything with it. You can see it here with my kegerator build post: http://www.homebrewersassociation.org/forum/index.php?topic=10259.0
Those look awesome!

512
I'm running a little behind schedule this year, but I'll be brewing my annual Maibock.  I guess we'll tap it a little later in May instead of on the 1st weekend like we usually do.  Tapping the Maibock is part of our annual Fruhjarhsfest and the raising of the Maibaum - so that will just have to be a couple weeks late this year.

I'll also be racking a German Pilsner to a lagering keg, and kegging a batch of AIPA.
Maibock sounds real good about now.

513
All Grain Brewing / Re: hochkurz mash
« on: March 08, 2013, 02:43:09 PM »
I recently did a hochkurz decoction mash for a Doppelbock and I hit all of my temps dead on.  I didn't see any increase in efficiency, but I really liked this decoction method and I plan on using it for all my future lagers.
Any benefit of a Hochkurz or decoction on efficiency is going to be by improving your conversion rate, so it depends on what your conversion efficiency is already.  Brewers that are already getting near 100% conversion can't get a higher mash efficiency from technique like these because there is no room for improvement.  It's the brewers that usually see something like 70% efficiency that can see an efficiency increase.
That makes sense.

514
Brewing an Oatmeal Stout and kegging a Belgian IPA.  And of course, some drinking inbetween.

515
I was going to suggest a Maibock.

516
Commercial Beer Reviews / Re: Great Lakes Alchemy Hour DIPA
« on: March 05, 2013, 08:38:41 PM »
I got a strong orange aroma also, but a different orange aroma than like Amarillo.  I also could taste the orange flavor along with the other tropical flavors. 

517
Commercial Beer Reviews / Re: Great Lakes Alchemy Hour DIPA
« on: March 05, 2013, 03:08:55 PM »
I tried Alchemy for the first time last Friday and I really liked it.  They use Mosaic hops and it has a wonderful tropical fruit flavor and aroma.  I think I like Mosaic better than Citra now.  A guy from my club didn't like it and said it was just too much and couldn't finish the sample.  I just like a different flavor from IPA's every once in awhile instead of the same "C" hops.

518
All Grain Brewing / Re: hochkurz mash
« on: March 04, 2013, 08:32:18 PM »
I recently did a hochkurz decoction mash for a Doppelbock and I hit all of my temps dead on.  I didn't see any increase in efficiency, but I really liked this decoction method and I plan on using it for all my future lagers.

519
Yeast and Fermentation / Re: Diacetyl
« on: March 04, 2013, 04:55:19 PM »
Update - I let it warm up for about a week and a half and it is noticably better.  I can smell a faint diacetly aroma, but not in the flavor at all.  It looks like this one will be OK after all - thanks for the suggestions.

520
No brewin' this weekend, but I'm going to the Glass City Beer Fest with my wife on Friday.  I finally get to taste some Unibroue beers and many more tasty treats.

521
Events / Re: NHC Direct links email
« on: February 26, 2013, 02:49:40 PM »
Well Zanesville maxed out.

Got a confirmation from the AHA for the payment. Need to go back and see what the registration site says.

Confirmation e-mail from Janis, but the site says not paid??????
same here...I hope I'll be able to get in

522
Yeast and Fermentation / Re: Diacetyl
« on: February 22, 2013, 04:49:58 PM »
I pitched at 50.  The temp maybe got up to 52 during fermentation.

523
Yeast and Fermentation / Re: Diacetyl
« on: February 21, 2013, 07:21:15 PM »
Thanks guys.  I have the Vienna at 62 right now and I'll leave it for 2-3 weeks.  I 'll leave the Doppelbock in primary for 4-6 weeks, then I'll give it a D-rest for a week and lager for 2 months.

524
Yeast and Fermentation / Re: Diacetyl
« on: February 21, 2013, 05:21:29 AM »
Should lagering for 2-3 months clear up the diacetyl?  I used a 3/4 gal starter for the Vienna.

525
Yeast and Fermentation / Diacetyl
« on: February 20, 2013, 07:47:08 PM »
I haven't made too many lagers, but this winter I'm trying to make some German Lagers in my basement (Norman Bates room) that is a steady 48.  My last two have had diacetyl.  My first was a Dunkel with WY 2206 that I added some US 05 to and it turned out fine. My last one (Vienna Lager) with WY 2308 I even did a diacetyl rest for two days then back to cold for awile and I figured that should do it and I carbed it.  Next, I taste a sample and there is diacetyl in the aroma and flavor so I warm it up again. The buttery aroma and flavor are still there.  I really don't want to dump this before I've tried everything.  Does diacetyl vanish over time or should I add more yeast?  Also, I have a Doppelbock fermenting on the 2308 slurry and I want to avoid the "butter".  Suggestions please.

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