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Messages - mtnrockhopper

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1591
The Pub / Re: Pint Glass Pricing Poll
« on: January 21, 2013, 07:19:05 PM »
Thanks for all the votes and comments so far. I'm actually pretty surprised; I was expecting something like a Bell curve.
The way the poll was worded, some people probably voted thinking they were pricing a traditional pint glass. Others voted on a tulip, which is traditionally more expensive. So you got two peaks.

1592
Beer Travel / Inn at Cooperstown Bed and Brew
« on: January 21, 2013, 06:55:45 PM »
We just went to the Inn at Cooperstown's Bed and Brew weekend and it was pretty fabulous. Some of the best features are that the Inn only sells packages these weekends, so their 20 rooms are filled with beer lovers who stayed up into the wee hours in the Inn's parlors sharing beer and stories.  A couple brewers from Ommegang spent their evenings with us too. It was a lot of fun.  The Inn's owner also has dozens of cases of rare Ommegang beers, some of which he shared with the guests.

1593
Yeast and Fermentation / Re: Temp Change After Initial Fermintation
« on: January 21, 2013, 06:36:55 PM »
Raising the temperature a bit will be no problem. Many people do that on purpose to help the yeast fully attenuate.

1594
Yeast and Fermentation / Re: Lacto: Pure Culture or Malt Starter?
« on: January 21, 2013, 06:32:17 PM »
The main trick is that lactobacillus grows best around 110F, so keep those cultures warm during growth. I've never heard of a sour mash going wrong, so I think it is pretty safe. Wort pH is probably low enough to at least inhibit most everything else until the lactobacillus gets going, which doesn't take long.  Not sure about storage, but I imagine it would be stored like any other starter.

1595
Other Fermentables / Re: Copper does remove sulfur!
« on: January 19, 2013, 09:11:47 AM »
Great to know, and it sounds delicious!

Also, I see you're getting in on this thumbring business.
That's my wife's thumb.

1596
General Homebrew Discussion / Re: Shelf Life of Grain
« on: January 17, 2013, 12:36:18 PM »
Just a guess here, but I'd expect that your enzymes would be the first thing to suffer as it ages, assuming good storage conditions. Perhaps mixing old and new malt would help older stuff convert?
Good thought. I'm sure there are staling reactions that occur, but the enzymes must degrade too. Moisture probably doesn't help them either.

1597
Going Pro / Re: 1st BrewFest
« on: January 17, 2013, 12:04:17 PM »
If you have a website, facebook page, mailing list, etc. Make sure people can sign up with links, smartphone qr codes, etc. Get some long-term contact out of your time.  Use a site like http://www.the-qrcode-generator.com/ to make one of those smartphone 2D barcodes out of your facebook page URL.

1598
General Homebrew Discussion / Re: travelling with lots of beer
« on: January 17, 2013, 10:24:09 AM »
I've wrapped up bottles in my checked bag, but there is a limit to that. For a full case I'd consider this.
http://www.mrboxonline.com/bottle-styrofoam-beer-shipper-p-7582.html?osCsid=2a869669b8f3d4ed9e9ac62be274c954

ooooh that is awesome! Thanks for that link.
Google 'beer shipper' and you'll find other options too.

1599
Other Fermentables / Re: Copper does remove sulfur!
« on: January 16, 2013, 06:16:30 PM »
i have mine in the BK - but have run through copper tubing when sulphur has been a problem with good results.
I originally thought I'd just run the cider through the copper tube as I was racking into the bottling bucket, but I was worried that wouldn't be enough contact time. Do you think that would have worked?

1600
General Homebrew Discussion / Re: travelling with lots of beer
« on: January 16, 2013, 06:13:13 PM »
I've wrapped up bottles in my checked bag, but there is a limit to that. For a full case I'd consider this.
http://www.mrboxonline.com/bottle-styrofoam-beer-shipper-p-7582.html?osCsid=2a869669b8f3d4ed9e9ac62be274c954

1601
All Things Food / Re: Beer dinner pairings help
« on: January 16, 2013, 04:31:34 PM »

1602
Other Fermentables / Re: Copper does remove sulfur!
« on: January 16, 2013, 06:38:20 AM »
Yes, copper reacts with sulfur compounds to create copper sulfate.

1603
General Homebrew Discussion / Re: Shelf Life of Grain
« on: January 15, 2013, 08:30:43 PM »
I think that unmilled grain stored properly IE dry and away from oxygen can go 6 months to a year. Specialty grains about double that. This is just my guess from remembering podcasts I've listen to.
Dry is important, but the big bags (or giant hoppers) grain is stored in are not oxygen-proof either.  I've also heard it mentioned that barley is harvested once per year, so the shelf life must be at least one year. It is likely much longer is treated right.

I suspect that mold and insects are the most likely damage from storage, followed by some staling.

1604
Yeast and Fermentation / Re: Berliner Weisse fermentation help
« on: January 15, 2013, 03:31:09 PM »
You don't need to boil after souring, but many do. An advantage is that you kill the lacto, so the acid level is stabilized and you don't have to worry about contaminating other equipment with bacteria. I don't think you need to worry much about starter size with such a low gravity beer.

1605
Extract/Partial Mash Brewing / Re: Will the carbonation perk up?
« on: January 15, 2013, 01:09:59 PM »
When in doubt, ask the internet.

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