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Messages - a10t2

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2461
Ingredients / Re: Pumpkin Ale Brew question
« on: October 20, 2011, 05:01:34 PM »
Personally, I'm concerned about the starch from the pumpkin remaining in the beer, so I'd mash it. If you aren't able/willing to do a mini-mash, just leave the pumpkin out and focus on getting the spice character you want. Pumpkin doesn't add a whole lot.

2462
Bacon that could transport itself to the plate is sort of the holy grail of cured meats, isn't it?

2463
Beer Recipes / Re: Pumpkin Ale
« on: October 18, 2011, 07:23:19 AM »
I seem to have to repeatedly pull out this info on pumpkin. I don't see any benefit to mashing.

It isn't that I want the sugars per se. I'm just concerned about dumping that much starch into the boil.

2464
Equipment and Software / Re: 809 March Pumps
« on: October 17, 2011, 07:03:03 PM »
If anyone has a picture handy and can post it that'd be cool.

Like this:

2465
The Pub / Re: Happy Birthday Keith!
« on: October 17, 2011, 09:33:59 AM »
Herp berf!

2466
Equipment and Software / Re: 809 March Pumps
« on: October 17, 2011, 08:02:15 AM »
so if you have it oriented with the valves pointing vertically, you would want the "In" facing the ground?

That would put both the inlet and outlet horizontal. Ideally, with the pump mounted sideways, you'd want to rotate the head 90° so that it's back in the standard orientation.

2467
Beer Recipes / Re: Pumpkin Ale
« on: October 16, 2011, 10:51:36 AM »
I'd cut back on one or both crystal malts. IMHO 17% is too much for any beer.

As far as pumpkin, I'm getting ready to brew a pumpkin amber with 58 oz (two cans) of pumpkin in the mash. I used one can a couple years ago and didn't have any problems sparging, but also got little pumpkin flavor from it.

2468
The Pub / Re: Change for a buck?
« on: October 15, 2011, 03:35:46 PM »
Fixed that for you. :D

Hey, I never said that *all* people with ATVs don't care! ;)

2469
All Grain Brewing / Re: Killing enzymes?
« on: October 15, 2011, 03:34:47 PM »
I'll be following up with some longer rest times once it's warmer in my kitchen.

I finally got around to this: http://seanterrill.com/2011/10/15/reverse-mashing-2/

The biggest surprise for me was that even tripling the length of the mash resulted in a very modest (~2%) increase in attenuation.

2470
The Pub / Re: Change for a buck?
« on: October 15, 2011, 09:17:43 AM »
And, there are laws that do not allow 4-wheelers off marked trails.

My experience has been that people with ATVs don't care.

2471
Ingredients / Re: Pumpkin Pie Spice
« on: October 13, 2011, 09:04:31 PM »
The spice is what makes or breaks a pumpkin ale, so don't compromise.

Yeah, I ended up ordering from Penzey's online. Pushing back the brew date is only an issue because I'm trying to get five batches in before winter, so fingers crossed.

Living in a town of 400 people makes things difficult sometimes...

2472
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?

2473
Yeast and Fermentation / Re: Yeast starter in fridge
« on: October 11, 2011, 08:46:37 AM »
It's still on the erlnmyer flask with an airlock.

Just checking - you didn't use the airlock while it was fermenting, right?

2474
Beer Recipes / Re: All Munich Barley Wine?
« on: October 10, 2011, 04:58:44 PM »
I recently brewed a partigyle Barleywine/small beer (bitter) using only pale ale malt that I 'toasted' in the over at 230f for 2 hours.

I'm curious about that beer. Did it convert normally? Was efficiency typical? Attenuation?

2475
Yeast and Fermentation / Re: using old yeast
« on: October 10, 2011, 04:55:54 PM »
i uploaded them from Shutterfly. not sure why they aren't showing up. how did you get them?!?

I followed the URL you posted originally: http://share.shutterfly.com/action/welcome?sid=0AYsW7Rszasmj0w.

That isn't the URL of an image, so you can't drop it into the SMF "img" tags and have it work. After a minute poking around your Shutterfly page, I can't see any way to extract a valid image URL. They may not allow it, or it may be something that only the image uploader can access. Since they're a service that primarily exists to sell photos, my guess is they simply don't allow it.

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