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Messages - dannyjed

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541
All Grain Brewing / Re: Starter All Grain Equipment
« on: March 10, 2013, 09:36:36 PM »
When I started thinking about going all grain, I looked at buying a round cooler set up on NB.  Luckily, I checked out Denny's site and realized I already had a rectangler cooler and a 7.5 gal boil kettle.  So, for about $10 jumped into all grain and never looked back.  I eventually bought a better and bigger boil kettle, but the "cheap and easy method" has been working great for me for 4 years.  I think I might eventually get into a single tier system with a pump to save my back, but starting out simple just makes sense.

542
Kegging and Bottling / Re: Beer Labels?
« on: March 09, 2013, 04:26:39 PM »
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!

543
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.

544
All Grain Brewing / Re: hochkurz mash
« on: March 08, 2013, 09:43:09 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.

545
Brewing an Oatmeal Stout and kegging a Belgian IPA.  And of course, some drinking inbetween.

546
I was going to suggest a Maibock.

547
Commercial Beer Reviews / Re: Great Lakes Alchemy Hour DIPA
« on: March 06, 2013, 03:38:41 AM »
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. 

548
Commercial Beer Reviews / Re: Great Lakes Alchemy Hour DIPA
« on: March 05, 2013, 10:08:55 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.

549
All Grain Brewing / Re: hochkurz mash
« on: March 05, 2013, 03:32:18 AM »
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.

550
Yeast and Fermentation / Re: Diacetyl
« on: March 04, 2013, 11:55:19 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.

551
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.

552
Events / Re: NHC Direct links email
« on: February 26, 2013, 09:49:40 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

553
Yeast and Fermentation / Re: Diacetyl
« on: February 22, 2013, 11:49:58 PM »
I pitched at 50.  The temp maybe got up to 52 during fermentation.

554
Yeast and Fermentation / Re: Diacetyl
« on: February 22, 2013, 02:21:15 AM »
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.

555
Yeast and Fermentation / Re: Diacetyl
« on: February 21, 2013, 12:21:29 PM »
Should lagering for 2-3 months clear up the diacetyl?  I used a 3/4 gal starter for the Vienna.

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