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Topics - a10t2

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31
Equipment and Software / Anyone using iBrewmaster?
« on: March 16, 2012, 08:34:40 AM »
Could someone with access to the iBrewmaster app shoot me a PM or email? I want to check a couple calculations without having to pay the $10. It should only take a minute or two.

Thanks,
Sean

32
Events / Who needs a roommate?
« on: March 07, 2012, 12:12:31 PM »
I got an NHC ticket, but missed out on the hotel booking. Is anyone planning on attending solo, and looking to share a room? I don't snore and I'll probably be bringing a jockey box with a keg or three.

33
Beer Recipes / How to Doctor a Belgian Blonde
« on: January 13, 2012, 12:04:43 AM »
I'm getting ready to do a split batch of a Belgian-style Blonde Ale for the new BBR-BYO experiment, and while I love the style, I'm not sure I want to have 10 gal of the base beer on tap. So what would you do with the second batch? I have a source of local wildflower honey, but I'm not opposed to a fruit beer - notwithstanding that nothing's in season. I'm also debating spicing it in one way or more.

What would you do?

FWIW, the base beer will probably be 78% pale malt, 17% Munich 1, 5% CaraVienna. Magnum at 60 min for ~20 IBU, and Wyeast 3787. Any additions will have to be made post-fermentation, to either the fermenter or the keg.

34
Equipment and Software / Refractometer FG Calculator (now with PHP!)
« on: January 07, 2012, 10:07:01 AM »
I've had quite a few requests, so I figured I'd post something to let people know it's finally done.

Refractometer Calculator

Any help with error checking and such would be appreciated. Cheers!

35
The Pub / Blargh
« on: December 23, 2011, 08:34:50 PM »
Freaking pipes froze while I was at work today. I have a couple gallons for drinking and cooking, but I really wanted a hot shower when I got home.

Time to go baby-sit the space heaters and hope they thaw out in time for me to get to bed at a reasonable hour... :-\

36
Yeast and Fermentation / How low can Brett go?
« on: November 15, 2011, 06:38:39 PM »
I'm thinking about getting a funky and/or sour beer ready for the spring, but I can't really justify keeping my fermentation chamber warm for a couple months while the Brett does its thing. Anyone know if it will ferment reliably at ~50°F? It's B. bruxellensis, if that makes a difference.

37
Ingredients / Pumpkin Pie Spice
« on: October 12, 2011, 09:18:20 AM »
I'm getting ready to do a pumpkin ale tomorrow, but I'm going to have to change up the spices from what I usually would do (ginger, clove, nutmeg, cinnamon). Apparently there's no grocery store around that has any whole spices. I did pick up a jar of organic, salt-free "pumpkin pie spice" (cinnamon, ginger, clove, nutmeg) from the hippy grocery store. So they're in the wrong order and it'll have too much cinnamon, but the bigger problem is that I'm not sure how to adjust quantities when using the ground spices. Do you use less because they're ground and extraction is better, or more because they aren't as fresh? I would have used a total of 22 g of the whole/crushed spices, but looking at other people's recipes using pumpkin pie spice, the quantities are all over the map - and they're all volumetric. Anyone have a good rule of thumb?

38
Beer Recipes / Really Dark Munich in an Oktoberfest
« on: August 01, 2011, 01:17:31 PM »
Brewing an O'fest tomorrow and I have some Gambrinus Dark Munich I'd like to incorporate. The only problem is it's really dark (32 SRM) and so I'm starting to second-guess myself. Right now the grist is:

51% Pilsner
25% Munich (8 SRM)
14% Munich (32 SRM)
7.5% CaraVienne
2.5% CaraMunich

Obviously I'm going for the high end of the style in terms of both malt character and color. But I've never brewed with a Munich malt this dark before and so I'm worried about over-shooting it. Anyone have experience with this malt? I'm thinking I may back it down to more like 7-10% and replace it with either Pilsner or light Munich.

39
The Pub / My New Toy
« on: July 17, 2011, 01:20:41 PM »
Don't you just leave experimenting?



Yes, that's a liter of dense slurry.

40
Classifieds / Asst. Brewer Opening in CO
« on: July 11, 2011, 08:39:23 AM »
I hope no one minds the blatant advertising, but I thought I'd cross-post this in case any home brewers are looking to go pro and willing to relocate. Anyone who's interested can either contact me directly or send an email to the address in the ProBrewer listing:

Silverton Brewery in beautiful Silverton, CO has an immediate opening for an Assistant Brewer. This is not a prestige position in a showpiece brewhouse – you will work long and irregular hours lifting heavy objects in hot, cold, and wet conditions, with minimal compensation beyond a cold beer at the end of a hard day. But for a qualified candidate the job offers the opportunity to be immersed in all aspects of operating a small brewpub, from recipe development and wort production through fermentation and yeast management to filtration, kegging, and canning. All while living in one of the most pristine outdoor recreation areas in the United States.

Candidates must have extensive knowledge of the brewing process, with professional brewing experience preferred. Creativity and commitment are required. If interested, please email a resume and references to management@silvertonbrewing.com.

Cheers!

Sean Terrill
Head Brewer
Silverton Brewing Co.

41
The Pub / Got the Nod
« on: June 24, 2011, 10:29:20 PM »
They've had me in the bullpen for a while, but today the owner smacked me on the ass and sent me trotting out to the mound. I am Sean Terrill, Head Brewer.

... I already changed one of the recipes. ::)

42
Events / Rockin' Brews 2011 - Silverton CO - June 11
« on: June 01, 2011, 08:00:47 AM »
The Silverton Brewery officially reopens TOMORROW (June 2), but with our annual festival already scheduled for the 11th we're going to use that as our coming out party. Food and drink specials, brewery tours, the whole nine yards.

Beer! Food! Music! Beer!

The price of general admission is $30 and includes a commemorative tasting glass and unlimited beer samples. The event starts at 1pm and concludes at 6pm, with three regional bands and ten microbreweries from the western slope. Advance tickets are available online for $25.

http://www.rockinbrews.com

If anyone's interested and needs help with lodging (please don't drive Red Mountain AFTER the festival), train tickets, etc. let me know.

43
Ingredients / Honey malt - should I bother?
« on: May 20, 2011, 09:30:42 AM »
I'm getting ready to brew a simple honey wheat for the summer. When I've done it in the past I've used a decent proportion of 20L crystal malt (about 12%) to leave some residual sugar flavor that I think helps to accent the honey. But now I'm wondering if replacing that with honey malt would do even more to increase the perception of honey. What's holding me back is that I've heard the honey malt can be unpleasant in large quantities.

So, what say you?

44
The Pub / Randall Munroe gets it
« on: April 22, 2011, 09:01:28 AM »
Another convert to the cult of the Weaze.

http://xkcd.com/889/

45
Equipment and Software / Refractometer FG Update
« on: April 07, 2011, 05:16:20 PM »
Since I had some unplanned free time today, I finally got around to posting an updated refractometer FG spreadsheet: http://seanterrill.com/2011/04/07/refractometer-fg-results/

There are some minor tweaks, but the big news is that I was able to collect data from six other brewers, and the precision of the new FG correlation seems to be about on par with the typical $8 homebrewer's hydrometer.

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