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Messages - realbeerguy

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Equipment and Software / Re: Stainless Steel vs "Food Safe" Stainless Steel
« on: February 09, 2011, 10:03:41 PM »
First, wecome to the site!

Regarding the s/s question, you will not have a problem.  The kettle is at a minimum 18-8 or 303 s/s..No issue with the quality of stainless.  A bigger question is why did you have a problem with hitting your temps with the cooler?  Also, are you going to use a braid or false bottem for the kettle/mashtun?

Kegging and Bottling / Re: Waxing caps
« on: January 25, 2011, 09:44:08 PM »
How to heat them?  In what type of vessel?

Well, since she's a Princess, The Queen Mary might be a suitable vessel...but I'm not sure they'll let you use a electric potpourri pot on board.

If you get your phone fixed, I'll text you a picture. ;D

You will get to taste this at the Domras.

Kegging and Bottling / Re: Waxing caps
« on: January 25, 2011, 03:05:37 PM »
A friend of mine said that electric potpourri burners work well for melting the wax.  I haven't tried it yet but I figure it would be worth a shot.

Ding, Ding, Ding,Ding.  We have a winner!

Picked one up today for $1.35 at the thrift shop in town.  Just started waxing the tops.  Great Idea! enough room for a manageable amount of wax, keeps it warm, and was cheap.

Other Fermentables / Re: Corked mead storage
« on: January 24, 2011, 06:54:36 AM »
Using real corks.  Looking to cellar some for 2-5 years.

Kegging and Bottling / Waxing caps
« on: January 23, 2011, 06:42:19 PM »
I have 144 bottles of Mead that I made for the Princess Kathryn's wedding to give as favors.  How does everyone who waxes the tops do it.?  I have the wax beads from Austin HB.  How to heat them?  In what type of vessel?

Other Fermentables / Corked mead storage
« on: January 23, 2011, 06:39:21 PM »
Store upright or on side keeping cork wet?

Ingredients / Re: Lemons
« on: January 23, 2011, 06:28:22 PM »
Get some Everclear and make some Lemoncello.

Kegging and Bottling / Re: Hydrostatic Test on CO2 Bottles
« on: January 17, 2011, 05:08:06 PM »
5. And for those of us who bought new and it only ever sat in our kegerators it's total crap. Just a way to snag another $50 from us.
Which is yet another reason to swap instead of fill . . .


Kegging and Bottling / Re: Poll: Keezer/kegerator temperature settings
« on: January 17, 2011, 05:05:58 PM »
IIRC the factory default on mine is 41-45

Homebrewer Bios / Re: Ray Allen
« on: January 17, 2011, 05:03:11 PM »
Welcome to the hobby obsession ;D

Also, to get most of the labels off, soak bottles in amonia water.  Won't take long, some float right off.

All Grain Brewing / Re: Rice Hulls?
« on: January 13, 2011, 08:50:41 PM »
Rice Hulls = sparge insurance

I use 2-3 handfulls for every mash, 4-5 when using wheat or rye.

Kegging and Bottling / Re: Shoot first, now asking questions
« on: December 28, 2010, 07:07:08 AM »
I exchange my 20# tank for around $19.00. Get one back that is within hydro test date.  $45.00 is TOO high.

General Homebrew Discussion / Re: under the wire
« on: December 27, 2010, 07:49:05 AM »

We just got a dusting down here.

General Homebrew Discussion / Re: Picking This Year's Pale Ale Hop Blend
« on: December 20, 2010, 07:53:58 PM »
For my Homer's Pail Ale I've been using Galena, Newport, Cascade, Cascade dry hop

TX / Re: Mead help!!
« on: November 28, 2010, 06:12:14 PM »
As a general rule of thumb, a yeast like 71B will drop 100 points.  I've had it do more under some circumstances.  After only 12 days you still have at least 3 weeks before your fermentation will be complete.  Mead making is an exercise in patience.  Let it be for another 3 wks, check gravity.

Let us know if you have used any nutients and what temperature you are fermenting.  It will determine how long you may need for the mead to condition.

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