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Messages - tschmidlin

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7696
Questions about the forum? / Re: 1st Kit and Other Rankings
« on: September 09, 2010, 10:02:18 AM »
I think you can change the name displayed, didn't I read that somewhere?

Yeah, if you go to your profile and click "Account Related Settings" one of the field is "name"

It might only work if you're an AHA member, that I don't know.

7697
Other Fermentables / Re: Where does wine flavor come from?
« on: September 09, 2010, 09:58:32 AM »
You could also try fermenting your concoction with a wine strain, or a mixture of strains to get some of the character you want.  It would be tough because you might want different fermentation temps, but it would be an interesting experiment.  Or make a gallon of kit wine, four gallons of beer, and blend them in the keg.  Or just dump a bottle of wine in at kegging time. :)

7698
Commercial Beer Reviews / Re: Devil Dancer
« on: September 09, 2010, 09:55:01 AM »
I've got everything but my kegs. I can brew it, I'd just have to dump it after it's fermented. So, soon as I can find a deal on some keghs out west, U'm good to go. Think it's gonna be a tough thing to do, coinsidering the size of the place I'm in. And considering I got all mine for 15$ each, that'll never happen again. Oh, well.
If you feel like driving to Seattle or Portland . . . but they won't be $15. :)  You can try getting in touch with Ted Hausotter, he's in Baker City OR.  I'm sure he knows some guys in Boise who might be able to help.  Maybe not for $15 there either, but you never know.  Ted's email is available on the BJCP website, he's the Mtn/NW region rep.

7699
We have a lot of clubs in the Seattle area, most are pretty small but they do what works for that group in terms of meeting times/locations.  I can make a lot of club meetings within a 60 minute drive, but I'm only a member of two (both less than 30 minutes).  Anyway, my point is that you can have a lot more than one club in any given area if there are the people to support them.

Here's a map of their approximate locations.

7700
Kegging and Bottling / Re: How do I determine if a regulator is leaking?
« on: September 09, 2010, 09:36:59 AM »
Yeah, check valves, that's what I meant by "a one-way valve".  I have trouble coming up with the right words sometimes :)

Well, at least you've narrowed it down a bit.  Let us know how it goes.

7701
Extract/Partial Mash Brewing / Re: Domaine Dupage
« on: September 09, 2010, 09:32:32 AM »
A minimash is really easy to do, its the same as steeping except you hold it for a bit longer at a specific temp.  You should go for it.

But if you're not so inclined, you can get munich malt extracts.  Here's what I would do to convert the recipe to extract/steeping:

Original:
7.25 lbs pale ale malt
4 lbs vienna malt
2 lbs munich malt
.75 lbs Weyermann CaraWheat Malt
.25 lbs Weyermann CaraMunich Malt
.25 lbs melanoidin malt

Change to:
9.25 lbs pale ale malt
4 lbs munich malt
.75 lbs Weyermann CaraWheat Malt
.25 lbs Weyermann CaraMunich Malt
.25 lbs melanoidin malt

Then to convert to extract, assuming 70% efficiency so an OG of 1.068:
3.75 lbs liquid pale malt extract
5.75 lbs liquid munich malt extract
Steep:
.75 lbs Weyermann CaraWheat Malt
.25 lbs Weyermann CaraMunich Malt
.25 lbs melanoidin malt


7702
General Homebrew Discussion / Re: brewing application etiquette
« on: September 09, 2010, 09:14:57 AM »
I guess people just have different images of the type of job they're applying for.  When one of the local brewpubs lost the brewer a few years back (he moved) they put out a call for applications, no professional brewing experience necessary, they would hire homebrewers.  I would certainly expect those applicants with no history to bring samples.

If I was the head brewer and a homebrewer was applying for the assistant brewer position (which is the bottom rung at most of the breweries in my area, if the head brewer is fortunate enough to even have an assistant) I would want to sample their beer and talk to them about their process, see if they could critically evaluate their own beer.  You can tell if someone has at least some clue about sanitization if you taste their beer - if they bring you a sample that is clearly infected you know first, that they screwed up the process somewhere along the way, and second that they don't have a half decent palette if they are sharing this with anyone except as an example of what not to do or asking what went wrong.

Brewing can be taught, so can cleaning so I wouldn't require an applicant be a homebrewer or have experience brewing.  You obviously want a hard worker and someone who takes pride in their work and wants to do the best they can.  It also helps if they like beer and are interested in the process, and those types of people will probably have at least tried to brew at home.  I think there are good reasons for bringing a sample, and if there are a slew of applicants it is something that can set one apart.

And Keith, just because I bring you a sample doesn't mean I expect you to brew it.  Who says I'd even give you the recipe? ;)  It also doesn't mean that I think my beer is better than yours, and if someone came in with that attitude then don't hire them (unless they're right, then maybe you should think about it).  To me it's just about sharing a beer and a love of beer, and if a homebrewer doesn't want to share their beer then it seems to me it probably isn't very good and they're not interested in making it better.

But that's just me.

7703
Other Fermentables / Re: Where does wine flavor come from?
« on: September 08, 2010, 08:27:29 PM »
Yeah, but a braggot is like mead and beer, not wine and beer.  If you intend to brew a whole batch of wine/beer all together you can buy a wine kit and use some of the juice and freeze the rest for another batch or two.  Or you can make the wine separately and blend it to taste.  Depending on where you live, you can order a smaller quantity of grapes and do a batch, that works as well.

The wine yeasts I've used (in cider) give some character to the end product, but I don't have a lot of experience with them so YMMV.

7704
General Homebrew Discussion / Re: brewing application etiquette
« on: September 08, 2010, 07:58:40 PM »
I don't work for a brewery or anything, but I think bringing them beers is the right thing to do.  You can be unobtrusive about it and keep them in a backpack/shoulder bag or whatever, but if someone came to me looking for a brewing job and brewed at home I would expect to get a sample, and I'd want to talk to you about it while we shared it.  I can't imagine any similar interviewer wouldn't want to have a taste.

Unless of course your beer is crap, then leave it at home. :)

7705
Kegging and Bottling / Re: How do I determine if a regulator is leaking?
« on: September 08, 2010, 11:20:44 AM »
I'm assuming gas could not flow backwards to the other gauge, either because of a one-way valve or because you shut off the valve?

I'm also assuming you shut off the gas at the tank?

Maybe I'm missing something, but it looks to me like you've narrowed it down to gas bleeding out of that center gauge.  I know rebuild kits are available, for example this one, but I have no idea how hard it is to rebuild a gauge.


7706
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/10 Edition
« on: September 08, 2010, 10:53:02 AM »
I'm home alone with two 5-year-olds, I'm not sure brewing is in the cards.  I'm hoping to build some more shelves in the garage to continue the never ending process of getting things better organized.

7707
All Things Food / Re: Opening Weekend of Football - Whats on Your Grill?
« on: September 08, 2010, 09:35:20 AM »
I think I'm going to smoke a boneless leg of lamb with some Moroccan spices.  I'll marinate it with chermoula, sprinkle it with ras el hanout before smoking, and serve it with harissa.

My chermoula:
1 small onion, diced
3 cloves garlic
1/4 cup fresh mint leaves
1 Tbs fresh cilantro
1 Tbs lime juice
Olive oil
1/4 cup sweet paprika
2 Tbs whole coriander
1 Tbs whole cumin seeds
1 Tbs black peppercorns
2 tsp ajwain seeds
1 Tbs sea salt
1/2 tsp cayenne
Blend the wet ingredients in a food processor adding olive oil if needed, grind the dry ingredients in a spice mill, mix the two together and let it sit overnight before applying to the meat.

My ras el hanout:
3 long pepper pods
1 Tbs whole cumin seeds
1 Tbs whole coriander
2 tsp whole cardamom
1 tsp black peppercorns
1 tsp brown mustard seeds
1 tsp caraway seeds
1 tsp whole cloves
1/2 tsp ajwain seeds
Grind and add to:
1.5 Tbs ground cinnamon
1 Tbs ground ginger
1 Tbs garlic powder
2 tsp sweet paprika
1 tsp nutmeg
1 tsp salt
1 tsp turmeric

My harissa:
1 roasted red bell pepper, remove skin
3 ancho chilis
1 chipotle chili
2 cloves garlic
1 Tbs lemon juice
1 Tbs whole coriander
1 Tbs whole cumin seeds
1 tsp caraway seed
1 tsp sea salt
1 tsp ground cinnamon
1/2 cup extra virgin olive oil

7708
All Things Food / Re: Smokers
« on: September 08, 2010, 08:57:27 AM »
There's a gentleman in Germany who guys by the username "Don Marco" on a lot of BBQ boards...he does European "Eggfests" a lot and I have to say, if you are in Europe, go to an event this guy is cooking for, if you can.  He has a ton of BGEs and his photo posts are well nigh epic, if not dialup friendly.  http://www.barbecuebible.com/board  Search for post author Don Marco.... 
Here's a direct link to the BGE festival pics:
http://www.barbecuebible.com/board/viewtopic.php?t=20039&highlight=

7709
General Homebrew Discussion / Re: Irish Ale WLP004 Ferm Temps?
« on: September 08, 2010, 08:36:35 AM »
It definitely could have, why not take a gravity reading? 

I don't like to pop the airlock, unless I absolutely have to.
It's still bubbling...Just not as active.
At this point, I feel it's a little too early to take a reading.
But...Thanks, for the suggestion.
I understand why you don't want to, but when it is actively bubbling is the safest time to take out the airlock - the CO2 pressure keeps things like O2 from going in.  If it has slowed down considerably, it might be done - it can keep bubbling for a long time after fermentation has finished.  If you don't want to check today, give it another day and then check.  Or not, waiting a bit longer probably isn't going to hurt it.  I just prefer to figure out what's going on as soon as possible, so I can take corrective action if needed.

7710
General Homebrew Discussion / Re: 12 oz six pack vs. 16 oz four pack
« on: September 07, 2010, 04:57:38 PM »
IMO two beers is generally not too much, but it sounds like a good way to trick me into paying the same price for 64 oz of beer instead of 72 oz. :)

 It wouldn't work in the real world.
  It's a marketing psychology thing.

 Remember the Miller pony in an 8 pack? Sold like crazy. Folks don't consider the quantity (at least non-homebrewers 8) ) ,just the count of the containers.
 4 bottles < 6 bottles regardless or the total ounces.
Well, as they say "median intelligence isn't that smart, and half of the people are dumber than that". :)

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