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Messages - Vin S

Pages: 1 ... 6 7 [8] 9
Equipment and Software / Re: Hop Rocket - used as Randall
« on: September 02, 2011, 05:15:56 AM »
I have used as a randall and works great. Go slow let rocket fill up and sit full a couple of minutes and the flavor shines . They do foam pour into a pitcher first let settle and enjoy. Well worth it.

Ingredients / Re: Setting up a hop yard
« on: September 01, 2011, 09:36:06 AM »
Andy, looked up hops in NS Canada. Found A guy Josh Herbin in Wolfville. He received a grant to grow hops in 2007 and planted a acre. I dont know your location to his but maybe make a joint venture or see what he does.

Ingredients / Re: Setting up a hop yard
« on: September 01, 2011, 06:57:55 AM »
If he is makeing a harvest / fresh hop ale from my understanding your not drying the hops, your picking and brewing. You might cut the bine at the bottom a day or 2  before to make bine and leaves and cones dry alittle might make picking easier.

The Pub / Re: science of beer
« on: August 09, 2011, 10:29:09 AM »
I learned the 300 series in a metallurgy class 20 years ago. Ill check the old textbooks tonight.

The Pub / Re: science of beer
« on: August 08, 2011, 07:03:44 AM »
The 300 series of stainless steels were createded for the brewing industrie. Before 300 series stainless, tanks sprung leaks.

General Homebrew Discussion / Re: Massachusetts craft brew alert!!!
« on: August 05, 2011, 07:54:15 AM »
Go to the site. 2 people on the goverment affairs are from Mass. Jim Kock (Boston Beer Co) and Rich Doyle (Harpoon). I would go to their sites and Email them. Good Luck Vin

Yeast and Fermentation / Re: Help with first funky/sour beer
« on: July 18, 2011, 05:20:15 AM »
I'm in the process to. From what I read so far. It looks like when you're 2/3 to 3/4 throuh ferment you add the Brett. But as you said " It seems it's 'anything goes; try anything' in the world of funk/sour "

Yeast and Fermentation / Re: Sour Starter ?
« on: July 08, 2011, 04:56:52 AM »
Thanks for the information so far. Tom what did you use to acidfied the starter, and how did you keep it at the 100-120F for three days.

Yeast and Fermentation / Sour Starter ?
« on: July 06, 2011, 12:43:05 PM »
Has anyone tried the sour strarter that was in Zymurgy artical "Funk with less Fuss" (March/April 2011). I would like to make a sour beer . This seems easier than going with Brett. Whats the best way to go.         Thanks  Vin

Equipment and Software / Re: Help with Johnson Controller
« on: July 06, 2011, 08:55:16 AM »
If you can use this control for heating and cooling . On inside cover when removed will show how to change from one to the other. I hope this helps.

Beer Recipes / Re: Pumpkin beer
« on: June 29, 2011, 09:24:16 AM »
You can use sweet potatoe as pumkin there similar in color and taste

« on: June 28, 2011, 12:46:06 PM »
Congrats on  BREWER OF THE WEEK. Also their is a cake for you in the craft beer site.

All Things Food / Re: BBQ Style
« on: May 26, 2011, 10:29:51 AM »
Just wondering if your starting a fire in the barrel your going to melt the food grade liner out of it. Use a regular barrel strip paint off and paint with high temp stove paint. Or is a food grade thicker material?

The Pub / Re: Geothermal Heating and Cooling
« on: February 11, 2011, 10:18:17 AM »
Price depends on the way you run the coil in deep trench or drilled hole. Here's a guy site . Pete runs it and very informative. He can probably give you info for your area. Went to a couple dems he did. His house is the test site on south st. Also check what tax credits your town, state might give you.

Equipment and Software / Re: Brewstand
« on: December 20, 2010, 12:18:38 PM »
Back a few issues in Zymurgy showed a brewstand built using metal shelving and bolts. Maybe someone can post the artical for you. Good luck

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