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Messages - VinS

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All Grain Brewing / Re: Scale this commercial recipe to homebrewing?
« on: January 31, 2013, 08:53:58 AM »
Sean can you tell me where you got the 9.2 from you have it explained well I just cant figure it out.(I'm having a brain fart) Thanks Vin

All Things Food / Re: Beer dinner pairings help
« on: January 22, 2013, 07:31:17 AM »
Phil, the chocolate stout is alittle more chocolate than coffee so like there web site says cheese cake or fruit tart or vanilla ice cream would work well. The menu sounds delish.

Equipment and Software / Re: propane vs natural gas
« on: January 14, 2013, 02:26:20 PM »
Tom does the burner have a regulator or any gas line attached to it? You could use it as propane by changing the jets if it is a gas burner.

northern brewer says 1.036 ppg and 4-5 srm hopr that helps

Extract/Partial Mash Brewing / Re: Well...I drank my first homebrew
« on: December 03, 2012, 12:18:38 PM »
Try to get the temp up to 68 or 70 for bottle conditioning. Take 2 bottles and move to a warmer area let sit a few days and see if notice a difference between one sitting at 65 and one sitting at 68-70. Good luck and start your second batch already. :)

General Homebrew Discussion / Re: Help me improve my process (Pictures!)
« on: November 26, 2012, 07:21:09 AM »
One make sure wort is around room temp when using refractometer I know letting my wort sit in a spoon for a min shows big swing in gravity reading. 2 put on shoes.

All Grain Brewing / Re: Conversion Efficiency
« on: November 21, 2012, 10:39:49 AM »
1. Did you stir your runnings? If not that can give you a low reading. 2. Why did you keep collecting when you should of ended with around 7 to7.5 gallons that extra water will lower your starting gravity and does nothing for you.

Beer Recipes / Re: Samuel Smith's Nut Brown Ale
« on: October 19, 2012, 11:50:30 AM »
I only ask because of location being wy1469 being west yorkshire and when you read wyeast discription it sounds like it could work well. Also Sam Smiths being in Yorkshire. But might have no relavence at all.

Beer Recipes / Re: Samuel Smith's Nut Brown Ale
« on: October 19, 2012, 11:37:15 AM »
Is wy1469 close to the whitelabs yeast or a different animal?

Equipment and Software / Re: Sabco Brew Kettle Worth?
« on: October 19, 2012, 08:19:15 AM »
Just pricing the parts alone from sabco new your at about $330.00. If he were to build one from scratch he'd be at about 200-250 depending if he can cut the keg himself. If I had it laying around I'd sell it around the 200 range but ask for a couple of beers every once in awhile  :D.

Check you LHBS see if anyone is moving to a smaller system. Also check craigslist I found 2 systems  people are selling in CT.

Ingredients / Re: Honeycomb Barrel Alternative
« on: October 19, 2012, 05:33:46 AM »
There was a great artical about these in the last Zymurgy issue. It told how the different woods worked in the same beer and how each had very different results. From the artical white oak and white ash will be in my supply they seemed to help or change a beer.

Pimp My System / Re: Sculpture Build For The Non-Mechanical Brewer
« on: October 12, 2012, 05:46:55 AM »
Remeber measure all of your equipment( or any equipment you might buy or change :)) to make shelf heigths .Once welded you're committed. Another thing to consider on the top sides and bottom sides is to reverse the angle so it faces up then pots kind of lock in. If you use a cooler you could make a slight angle on middle shelf (wish I thought of this a couple years ago). Good luck on the build.

Ingredients / Re: flaked oats
« on: October 09, 2012, 06:37:57 AM »
Dave you can use the old fashioned oats from the store( cook time 4 minutes) you will be good just add to mash. As Denny says the ones that take 30 +  minutes to make, you will need to cook first before adding to mash. I hope that helps.

Ingredients / Re: flaked oats
« on: October 08, 2012, 11:48:13 AM »
You guys got me wondering, so I checked the quaker site and it says that they made the same except quick oats are cut smaller. I thought there would be more to it.

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