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Messages - realbeerguy

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Other Fermentables / Re: Sulfur aroma in cider
« on: October 15, 2012, 08:34:22 AM »
Was the cider sulfited?  I've gotten sulfur from sulfiting the cider.  You also may be getting some aroma from the yeast which T-58 will throw off peppery and spicy notes that you are interpreting as sufur.  Age it to let the sufur drop out.  As to the finished product, you did well with getting the cider dry and keeping the apple notes.  Good job!

Equipment and Software / Re: Hose Fittings
« on: October 14, 2012, 06:58:50 AM »
Here's the Mc Master numbers.
 'Brass Coolant Hose Couplings'  male connectors ( p/n 6739K59) and  female hose connectors ( p/n 6739K64).

Equipment and Software / Re: Hose Fittings
« on: October 13, 2012, 07:55:56 PM »
Check out the disconnects at Mc Master.  They are the coolant line ones and are pass thru, so you would need them in cojunction with a valve.  I'll get the model numbers later.

Homebrew Competitions / Re: Stainless Steel Conical as BOS
« on: September 22, 2012, 10:32:59 AM »
Brewhemouth graciously donated a conical last year to Summer Suds.  Props to those guys!

General Homebrew Discussion / Re: What's Brewing This Weekend - 9/14 Edition
« on: September 22, 2012, 10:27:49 AM »
10 gal Cranberry Zinger on Sunday

Agree with no chocolate

Kegging and Bottling / Re: How fast do you carbonate?
« on: September 04, 2012, 06:19:27 AM »
3-4 yrs for cider???? I do 3-4 months.

All Grain Brewing / Re: composting spent grain
« on: September 03, 2012, 06:26:09 AM »
I give mine to my buddy, a local farmer to use in his compost pile.  He in turn gives me some land to grow hops.  Win, win.

Beer Recipes / Re: Golden Lemongrass Farmhouse
« on: August 29, 2012, 05:41:38 PM »
Any treatment on the lemon grass? Peel away the tough stuff and crush the tender stuff or just chuck it whole?

Just did a lemongrass wit.  Tip from Local Brewpub who has done firkins of lemongrass ales.  Cut into chunks, soak in everclear to release oils, put in boil kettle at flameout.

All Things Food / Re: Sausage
« on: August 24, 2012, 08:03:58 PM »
I did some Kielbasa this evening. Tastes great pre-cure. Now resting in the fridge and I will smoke it probably in a couple days. This would be considered "country-style"

Send realbeerguy some Kiebasa so he doesn't have to make an emergency trip to Sayreville.

All Things Food / Re: hatch chiles
« on: August 24, 2012, 06:57:53 AM »
Mmmmmm.......A B T 'S

What are you putting in yours?  I do onion/chive cream cheese, pulled pork, wrapped in bacon, sprinkle my rib rub, smoke for 2 hrs.  Just did 100 for the Savannah Brewers League golf outing.

The Pub / Re: Someone stole a whole canning line
« on: August 23, 2012, 07:09:49 PM »
W T F !!!!!

Other Fermentables / Re: hard apple cider ideas
« on: August 23, 2012, 07:08:05 PM »
Cotes de Blanc is my go to yeast for cider.  I let it go dry.  As for blend, if you do not have access to the acid, tart tannic, sweet blend then you can always add acid blend and tannin to your cider.  Backsweeten if you like, but to around 1.006 as stated above.  I personally like a dry, winelike cider.  You can add raisins, figs, spices ,brown sugar if you like.  Oh, keep about a gal or 2 add honey to make a cyser.  You can thank me later.

Club Leadership & Organization / Re: Advice on organizing competitions?
« on: August 23, 2012, 07:01:57 PM »
Has your club done any inter-club comps for the members only?  That is a good way to start and work out any kinks.  Contact neighboring clubs who run comps and pick their brains.  You might want to start by running a limited category comp, say for session beers not to exceed 1.050 (ok 1.060 so Denny can enter).  You will need judges BJCP ranked  for a certified comp.  If you don't have them in your club, then you will need the support of out of town judges.

Hope this gets you on your way.

The title is what the title says - what's being brewed?

Me? No brewing, but I've got to get into the brewery and clear out the mess!

Geez, haven't you been cleaning the mess for the last 3 weeks? ;D

No brewing.  Need to get the entries ready for Brewmaster's Open, and begin to pre judge some categories for Summer Suds In Savannah this week.

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