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Messages - gmwren

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Ingredients / Re: Columbus and ???
« on: March 15, 2012, 09:24:59 PM »
My house IPA uses Columbus all the way from first wort to 30 Minute boil. This mellows the dankness which then plays nicely with some or all of the following: Chinook, Centennial, Cascade and lastly dry hopped with Amarillo.

General Homebrew Discussion / Re: Batch 500
« on: March 14, 2012, 01:52:26 PM »
All grain is great, but I gotta admit I really like the speed factor of extract sometimes. Some days its just easier to have a two hour brew session.

I just did my first extract in 15 years and can honestly say that either my techniques are better and/or the malt quality has improved since then. Side by side tastings of my house IPA give just a little edge to the all grain but I kind of enjoyed the two hour brew session.

Equipment and Software / Re: Which pump for my system?
« on: March 14, 2012, 01:45:47 PM »
The pump motor can't jam due an impeller jam because of the magnetic clutch. I have this mod and can say it is a great improvement with the best things being the reduction in cavitation problems and better throttling of wort.

General Homebrew Discussion / Re: Why I brew
« on: March 11, 2012, 12:58:56 PM »
Nothing like the roar of the crowd at GABF when Pabst gets an award on Ribbon Day. We all have a deep, dark history with PBR. (Even if you no longer admit it.)

I use one of these: The base plugs into my power strip to heat and dry it v.s. sticking it in the oven. I found a small fan makes it more efficient which would probably help a bucket of Damp Rid as well.

All Grain Brewing / Re: water/grist ratio and efficiency
« on: February 20, 2012, 02:01:08 PM »
How to prepare an proper ice bath from ThermoWorks to calibrate your thermometer.

Yeast and Fermentation / Re: mr malty question
« on: February 14, 2012, 01:43:15 PM »
Does that make sense?  For a 1.054 lager with a stir plate it calls for 7 vials of White Labs per 3.5 quart starter. WOW.
I only have a 2000ml flask.

 Is that right 7 vials at $7 each.
The pitfalls of Mr Malty. We as homebrewers have under pitched our liquid yeast for years. Amazingly enough, we still made great award winning beer and nudged the craft beer industry in a positive direction; all without Mr. Malty showing us the way.
The good thing to take away from MM is that we can improve our pitching rates, but it needs to be applied to the equipment you have. Your 2L flask will work fine. No stir plate? Just give it a swirl every time you walk by. Not as good as a stir plate for aerating, but you make due with what you have. Step up your starter by chilling and decanting the spent wort and refreshing it with around 1.030 wort and repeat up to three times. Regardless what MM tells you, unless you can count your yeast cells, it is only an estimate of the actual pitching rate.

General Homebrew Discussion / Re: The Hot Scotchy
« on: February 06, 2012, 08:14:00 PM »
Another use for last runnings that I pressure can for starters!

Equipment and Software / Re: Beer Machine
« on: February 06, 2012, 01:31:34 PM »
Mr Beer for those lucky Power Ball winners.

Equipment and Software / Re: How's your Thermapen?
« on: February 05, 2012, 02:32:04 PM »
Ancient proverb states that a brewer with just one thermometer always knows his temperatures, whereas a brewer with 2 or more never does.  ;D
I bought a NIST traceable partial immersion lab thermometer from Cynmar to calibrate two dial thermometers, two Ranco probes and my hand held digital. Interesting enough, my family of thermometers were between 7 and 8 Deg F off (high). I did the ice bath and boiling point tests on the new one and got 34 and 221 F respectively. They sent me a another one and it registered 35 and 222 F! My brand new Thermapen is stable in the ice bath at 32.1F, so I'm now back to just one and finally happy.

All Grain Brewing / Re: How careful are you?
« on: February 02, 2012, 10:48:36 PM »
I like planning everything out to two decimal places. But... when it comes down to brew day, sometimes it just "gets cut with an axe."

Kegging and Bottling / Re: serving pressure
« on: January 18, 2012, 03:15:59 PM »
These taps remind me of the classic German pils pour that would require a three or seven minute pour, depending on the establishment. The constrictor produces lots of foam and your pour technique could easily stretch into the seven minute time frame. That of course does not count the Fraulein "getting ready to start to begin to think about getting set" to start your pour. I learned to order the next one as my beer was served.
My advise would to get additional taps that will pour a western style and save the Euro Faucet to showcase your pils. I personally like my Perlicks.

General Homebrew Discussion / Re: Looking for Ask the Experts suggestions
« on: December 26, 2011, 01:17:35 PM »
After reading Alpha and Beta: War of Words Revisited in the last issue of Zymurgy's Dear Professor column, I would like to hear more from Dr Evans from the U of Tasmania. His research into starch degrading enzymes with respect to time temperature, mash thickness and enzyme levels seems to go into more detail than mash at 156F for more dextrins and 150F and below for more fermentable wort. Questions I would ask involve malt analysis and how to tailor it to a specific mash profile for a given result. It would be fun to take a house recipe and make different beers just by altering mash parameters.

Equipment and Software / Re: march pump stuck
« on: December 09, 2011, 02:20:48 AM »
Yep, and it also reminded me it has been last winter since I oiled mine!

Equipment and Software / Re: march pump stuck
« on: December 08, 2011, 08:43:05 PM »
A seed or other bits can't jam the motor or "aluminum Prop" thingy. The front side is magnetically clutched. That part can jam, but not the back. The manual has some limited instructions: It is supposed to be regularly lubed and the manual tells you how to get the back part off.

Here's the link that show the series of pumps we normally use. Note the model 815PL vs 809 PL-HS graph. That's what you get if you replace part # 11 with # 12.

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