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Messages - tschmidlin

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All Things Food / Re: BBQ Style
« on: August 30, 2010, 10:02:49 PM »
That tri-tip cut is typically found on the West-Coast?

Hmmm . . . name is "deepsouth"

.sig says "Hoppy Homebrewers of South Mississippi (est. 2009)"

I suppose Mississippi has a west coast.  Sort of  :)

Ingredients / Re: Storing ingredients
« on: August 30, 2010, 09:52:36 PM »
You can throw the grains in the fridge or freezer too if need be, just to keep them longer.

Yeast and Fermentation / Re: Can't Get Temp Down
« on: August 30, 2010, 09:49:03 PM »
I'm sure living in a dorm you won't have a lack of volunteers to help you dispose of this batch if it isn't totally to your liking.  As the weather cools off you should have more luck, the t-shirt trick works when the beer temp is 70 but you want it at 65.


The beans are roasted, so assuming they haven't been rolled in mold before you throw them in the fermenter there should be very little in the way of critters on them.  And for the same reason we don't worry when we dry hop in the secondary, there's no need to worry with beans - the low pH and alcohol do a number on a lot of bacteria/mold, as do the hops themselves and the lack of food for many bugs.


Commercial Beer Reviews / Re: Oskar Blues ...
« on: August 30, 2010, 04:16:27 PM »
My last river trip the raft flipped, one guy got stuck under it and nearly drowned, another got whacked with a paddle and was bleeding everywhere, and I got swept over some rapids head first.  It was awesome  ;D

This was a professionally guided trip mind you, with no alcohol present.

Ingredients / Re: SRM of Brewers Licorice
« on: August 30, 2010, 04:12:46 PM »
Your worried about how much color an inch of brewer's licorice will add to a RIS?  I think this is one of those times where you need to RDWHAHB. :)

Sorry I don't have a better answer.

General Homebrew Discussion / Re: Fermentation Room Temp
« on: August 30, 2010, 02:42:12 PM »
Those work too.

Kegging and Bottling / Re: Yuengling, Transferred
« on: August 30, 2010, 01:42:59 PM »
I always do mine by filling a keg FULL with starsan.  I mean FULL!  Then seal it up, and push the starsan out with CO2, so the keg should have as little air in it as possible.  I think this will help keep the beer longer, since many commercial kegged beers have no yeast to absorb the O2 and prevent oxidation.  It might be overkill though.

Then I just push from the commercial keg to the corney, venting like you said.  Works like a charm.

General Homebrew Discussion / Re: Fermentation Room Temp
« on: August 30, 2010, 12:58:56 PM »
I use a Johnson Temp Controller with a single dial.  Should I disconnect it during the winter months, and just run the refrigerator/freezer in normal mode, i.e., use the refrigerator's own internal thermostat?  Just wondering which would be easier on the fridge.  It seems that using the Johnson might still be the way to go as I could more easily dial in the exact temp.

If the ambient temp where you keep the fridge is below your ale fermenting temp, you can rewire the controller to heat instead of cool and connect the lightbulb to that.  It was pretty simple to do on mine, you just take off the cover and switch the wires.

If the ambient temp is warmer, you might as well stick with the controller.

Kegging and Bottling / Re: Yuengling, Transferred
« on: August 30, 2010, 11:45:01 AM »
I've done it a few times, both with leftovers like you've got, or with a new keg like Drew mentioned.  No problems at all.

I would have stopped by, but it's nearly 3000 miles :)

Yeast and Fermentation / Re: Lager Starters at Lager Temps?
« on: August 30, 2010, 11:15:44 AM »
Always wondered if the lager yeast cell properties were different somehow after a warm ferment such as ambient room temp.
Yes, the cell properties will be different in the ratios of the different fatty acids in the cell membrane.  The ratios vary with temperature to maintain the proper flexibility.

But I've never heard of it affecting the flavor of the beer, which is probably what you were asking about. :)

Pimp My System / Re: Arctic Brewery and Mobile Fermentation Trailer
« on: August 30, 2010, 10:33:53 AM »
I was banned from buying from them! 
Come on Denny, you can't just throw that out there without explaining it . . .

Yeast and Fermentation / Re: Can't Get Temp Down
« on: August 29, 2010, 09:27:39 PM »
Find something you can put the carboy in, like a shallow pan.  Put a wet t-shirt over the carboy, and put some more water in the pan so the water wicks up the shirt.  Blow a fan over the whole thing to get better cooling, it'll drop a bunch.

Fermenting something that warm with that blend is likely to lead to solventy flavors.  Most likely you'll get some nail polish remover and probably some higher alcohols.

Good luck, let us know how it turns out.

Commercial Beer Reviews / Re: Oskar Blues ...
« on: August 29, 2010, 04:20:26 PM »
I haven't had the Gubna, but it sounds like I don't need to get more than one :)

At least try it before you dismiss it... I think the stuff is awsome...very complex, lots of different flavors going on.  Admittedly it's not for un-adventurous taste buds, but I found it to be great and on par with all of their products.  And they get extra points for packaging it in cans.

As a very wise man once said, "You'll never know until you check it out."
That's why I'll get one - to try it.  If I like it, I can get more.

I'll take mrbowenz brew shed!   ;D
Wow, I missed that thread - that is amazing!   :o

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