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Messages - yugamrap

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31
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.

32
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.

33
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.

34
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/

35
Equipment and Software / Re: Kegerator faucet location
« on: November 02, 2013, 09:13:54 PM »
Keep in mind that the standard faucet locks don't fit the Perlick faucets.  I haven't seen faucet locks advertised to fit Perlicks.  You could just close the valve on your CO2 tank or put a shutoff valve in the CO2 line.

36
I'm at about 80 gallons so far in 2013.  With what I have on the schedule, I'll probably finish the year at 95 or 100 gallons.

37
The Pub / Re: Duh!! Weaze been tellin us for years....
« on: November 01, 2013, 07:54:53 AM »
And you all thought I was just some pantless  freak.
We still think you're a pantless freak - but now we know you're a smart pantless freak (at least when it comes to the virtues of bacon).   ;) 

38
The Pub / Re: In need of some advice...
« on: October 03, 2013, 08:42:17 AM »
You're kidding, right? You think 0-4 in one season is so tough that you need to come to us Browns fans to figure out how to cope with it?!  Wow, you Giants fans must really be soft.  Go hide under the covers and come back when you've built a solid track record of perennial losing, front office incompetence and ownership scandals - 10 years minimum. 

The Browns are on their 7th head coach and 19th starting QB in the 14 seasons since the team was reestablished.  Since the 1999 season through today, the Browns have averaged 5.21 wins per season with a winning percentage of .490.  The Giants have won more Superbowls in that time than the Browns have had winning seasons!  The Browns have never been to a Superbowl, and won their last championship in 1964 when I was 1 year old.  We have orange & brown T-shirts here that say "Just one before I die."  If you've been to Cleveland, you know that there's no such thing as a "fair weather" Browns fan - literally or figuratively.

C'mon Giants fan, grow a pair!  ;) 

Your stupidly optimistic, life-long Browns fan,

Jim 

39
The Pub / Re: song title game
« on: September 09, 2013, 11:44:57 AM »
More Love - Smokey Robinson

40
The Pub / Re: Let the Games Begin!
« on: September 09, 2013, 11:34:10 AM »
Browns fan here.  Need I say more?  ::)

41
All Grain Brewing / Re: Thanks Denny
« on: September 09, 2013, 11:15:02 AM »
I guess I'll pile on, too.  I'm an all grain brewer BECAUSE of Denny Conn.  I regularly sell the merits of the the Cheap-N-Easy method to newer brewers in our club, or brewers looking to move from extract to all grain.  I also often ask myself "what would Denny do?"  Maybe we need to make spiffy "WWDD" wristbands.  The hitch would be deciding what color they'd be.  Deep chocolate like BVIP?  "Waldo Lake" amber?  I think they'd better be "tie dye."  ;-)

Thanks Denny!

Jim

42
General Homebrew Discussion / Re: Fermentation temp control
« on: September 05, 2013, 10:54:50 AM »
If the extra expense isn't a problem, go with the two-stage controller.  I have single-stage which works fine most of the year here near Cleveland, OH, but one of my fermenting fridges is in my garage and it can get too cold for fermenting (even for lagers) in the winter.  I solve that problem by putting a work lamp with a 15- or 25-watt light bulb in the fridge.  I ferment in stainless vessels, so light isn't an issue.  The low-wattage bulb makes just enough heat to keep things warm enough for fermenting and to let the fridge cycle a bit to keep temps in range.

43
The answer might be "neither."  If you don't have good temperature control for fermentation, I'd get that set up first.  Whether your wort come from extract or all grain, and no matter how you package your beer, you'll get the most bang for your buck by getting fermentation temperatures under control.  A decent used fridge or freezer and a temperature controller, and you're on your way.

For me, the biggest jumps in the quality of the beers I make came from proper pitching of yeast and good fermentation temperature control.  If your primary goal is to make good beer (I think it should be), good fermentation practice is the key.  Wort production and packaging are really secondary.

All that said, I'd probably brew a lot less if I hadn't switched to kegging several years ago.  And, as others have said, jumping to all grain is really inexpensive if you're already able to boil and chill a full-volume batch.

44
The Pub / Re: Just checkin' in.
« on: September 04, 2013, 05:40:29 AM »
Good to hear that you're feeling better Weaze.  A little time in the Buckeye State can't hurt and, who knows, maybe the Browns will get us a win this week!

Time to get your brew on, bro!

Jim

45
The Pub / Re: song title game
« on: September 04, 2013, 05:34:58 AM »
Both Sides, Now - Joni Mitchell

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