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Messages - yugamrap

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16
Classifieds / Re: Free 6.5 Gallon Glass Carboy
« on: December 31, 2013, 06:52:21 AM »
If I were near you I'd take it in a heartbeat. Why not use it to ferment sours or bulk age a barleywine or RIS? Then you'd only have to deal with it like once a year.

Sent from my MB865 using Tapatalk

indeed, if you used it for a sour horny tank you'd never have to clean it again!

I did this ^^^ with my glass carboys when I switched to using stainless vessels as my main fermenters.  I still use one of the glass carboys as a primary for sours, and occasionally for dry-hopping non-sour beers.  The other two glass carboys have been re-purposed as a Flanders Red solera.  The solera hasn't produced any finished beer yet - I've only had it going for about a year.  It'll probably be this time next year at the soonest when I blend & bottle the first batch.

17
General Homebrew Discussion / Re: Grain Mills
« on: December 30, 2013, 09:03:45 AM »
I've been using a "standard" Barley Crusher for 6 years with no problems and good results.  I brew about 20 5-gallon batches a year with a few 10-gallon batches mixed in.  I hand-crank my mill for most 5-gallon batch grain bills and use a drill for 10-gallon batches.  My mill is adjusted to 0.029 and I don't have any problems with stuck sparges - even with 50% wheat grist.

Some report problems with their Barley Crusher's "free" roller not spinning freely.  That's a maintenance issue.  If you mill dry and clean the mill after each use, it shouldn't be a problem.  I use a cheap 1" paintbrush to dust out the mill after each use and blow out any remaining grain dust.

18
General Homebrew Discussion / Re: Simple Aeration?
« on: December 30, 2013, 08:25:58 AM »
I used a Mix-Stir on a drill for years with good results.  I recently switched to the William's O2 system and have only used it on a few batches.  The jury is still out for me as to whether one is better than the other.  I'll know better after I've used the O2 system for a few lagers.

19
The carbonator cap for 2L bottles.  It's very difficult to get the QDs on and off, and the poppet/spring in that thing is way too firm.  I'll stick with growlers.

20
General Homebrew Discussion / Re: Beers planned for 2014
« on: December 30, 2013, 08:03:35 AM »
I won't be brewing on the 1st, but plan to brew a German Pilsner on Saturday or Sunday.  The yeast cake from that pilsner will be used for a Maibock in a few weeks.

21
The Pub / Re: Would this get you out on a bike?
« on: December 24, 2013, 11:23:40 AM »
Maybe on a tandem....   ;)

22
Kegging and Bottling / Re: Keezer CO2 Management - Manifold Only
« on: December 24, 2013, 10:21:36 AM »
I do a hybrid of what others have suggested.  I shut off the gas to the other kegs and dial pressure up to about 10-12 PSI greater than serving pressure.  I attach the gas line to the IN post of the keg, purge the keg with CO2, then turn the keg upside-down and shake for about 3-4 minutes.  After that, I put the keg into the serving fridge (right side up, of course) with the others and return it and the rest to serving pressure.  Typically, the new keg settles in to proper carbonation after 5-7 days.  This makes things faster than set-n-forget, but doesn't over-carb.

23
All Grain Brewing / Re: All grain brewing - pump or no pump?
« on: December 24, 2013, 10:00:14 AM »
I use a pump to reduce lifting and to recirculate with a WIC during chilling.  Once I solved the priming challenge and got my process dialed-in, the pump ends up being a net time-saver for me. 

24
All Grain Brewing / Re: Single Infusion Mash Time
« on: December 24, 2013, 09:52:41 AM »
I mash anywhere from 60 minutes (single infusion) to 3 hours (long triple-decoction schedule).  It really depends on what style I'm brewing and what I'm trying to accomplish with the mash. 

25
General Homebrew Discussion / Re: When did you switch to all grain?
« on: December 24, 2013, 09:39:18 AM »
I switched to all grain after three extract batches.  I started with a couple extract kits, then did an extract with steeping batch recipe of my own.  All the while, I was reading info from several online forums and figured all grain wasn't a drastic step (I was doing full boils right from the start on a turkey fryer burner, and had an immersion chiller) so I made the switch and haven't looked back since.  I've done a few extract batches since then - mostly small-batch experiments like a gluten-free beer for a friend's wife.

26
Most of the commercial brewers in our area (Cleveland, OH) are very supportive of our club and its activities.  They help sponsor our events and other craft brewing events.  They come to our meetings and share information about brewing, their special projects and, to some extent, tell us about their plans.

Several of our club's members are professional brewers and regularly attend our meetings and events.  They host some of our events - including our annual club competition - and some help with judging and other event needs.  I'd say that our club has a great relationship with our local, and some regional, commercial and craft brewers.  It is, by necessity, a two-way street.  We learn from them and they help us get our "beer geek" on and, in exchange, they promote their products, events and pubs to a captive audience of craft beer enthusiasts.  I think that's a good thing!
 

27
General Homebrew Discussion / Re: Dealing With Non-Homebrewers
« on: November 30, 2013, 08:13:55 PM »
In my family we were taught that it's rude to go to someone's house as a guest without bringing something to show one's appreciation.  That can be almost anything.  When I know it would be appreciated, I bring along a growler of homebrew.  Sometimes, I bring along something unusual for others to try if they're interested.  I recently made a trip to Wisconsin and brought back some nice New Glarus fruited sours.  I took those with me to Thanksgiving dinner at my Aunt's house and shared them.  It was interesting because some of the family hadn't had a sour or fruited beer before, but really liked what I brought.

If your guests don't bring beer you find satisfying, maybe you could suggest they bring something else to go with your beers.  Maybe there is something they cook that you like and could ask them to bring.  My wife and I have a friend who almost always brings guacamole, which is fine because she makes it fresh and has a great recipe.  Sometimes she just brings the ingredients along and prepares it when she arrives.

When it comes to my guests who aren't so sure about homebrew, I have sampler trays I built that each hold four 3-oz glasses.  I usually have four beers on tap so, when someone new comes by I offer them a sampler of whatever is on tap then let them decide whether they'd like a full pour of something.

28
The Pub / Re: India Pale Lagers
« on: November 27, 2013, 03:14:13 PM »
The IPLs I've had were so close to well made IPAs that I have wo wonder what the point if an IPL is.  Because you can?
I'm with Denny on this one.  I not sure I see the point of an IPL when a well-made IPA will do.

29
Kegging and Bottling / Dedicated tap / lines for sours?
« on: November 27, 2013, 03:10:59 PM »
I've recently brewed my first couple sour beers - a Berliner Weisse and a Flanders Red - and want to put one of them on tap.  Do I need to designate one of my faucets and lines as "sours only," or will a thorough cleaning after the keg blows be adequate to allow the line and faucet to be used for "non-sour" beers?  What is the practice among craft brew bars and brewpubs?  I can't imagine that they change out their faucets and lines.  My thinking is that the faucet can be cleaned, but that it wouldn't be a bad idea to dedicate a beer line to sours and change it out if/when I use that faucet for "non-sour" beers.  I know bottling is an option, but I'd prefer to keg.

30
The Pub / Re: Halloween beer
« on: November 09, 2013, 07:37:13 PM »

Funny - there's a pretty good brewery in Akron, OH named "Hoppin' Frog."  http://www.hoppinfrog.com/

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