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Messages - ajk

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16
Equipment and Software / Ventilation for Indoor Brewing
« on: January 17, 2015, 05:50:51 AM »
Having toured Martin's brewery in person, I can tell you I approve of his hood design and implementation.

Fwiw, here's the double-capacity hood I found at a Sears refurb outlet:



And here's the hole I cut in the side of my house to install it #goodtimes:



As you can tell, I decided to adapt the rectangular hood outlet to circular pipe and then back to rectangular for the vent to the outside. Might have reduced the capacity, but the circular pipe was easier to manage because the hood and vent couldn't be aligned perfectly.

17
Going Pro / Re: footwear
« on: January 17, 2015, 05:29:05 AM »
I will antivouch against a kind of shoe that may seem comfortable but is quite unsafe in the brewery: the Croc. Not only do many varieties of Croc have holes that allow hot water/wort ingress, they also magically lose all traction on wet concrete. I speak from experience.

I now wear an old pair of hiking shoes with a neoprene upper and a big rubber lug. 

18
General Homebrew Discussion / Re: Back to basics - the perfect blonde
« on: November 18, 2014, 08:25:27 PM »
I like the term "bran-like" to describe rye's primary flavor contribution.

19
Kegging and Bottling / Re: CO2 Tank Size
« on: October 05, 2014, 03:42:03 PM »
Lately, local establishments have stopped exchanging 20# tanks, so now I use a 15. I'd like to get a little paintball tank for traveling and emergencies.

20
Ingredients / Re: RO Water
« on: October 05, 2014, 03:37:39 PM »
I also use RO water from the machine in the store and am happy with it. I usually blend with tap water, the ratio depending on what I'm brewing. But for the lightest beers, I use 100% RO and build back up.

Also, it doesn't hurt to have a couple 5-gallon jugs of potable water around in case of apocalypse.

21
Some types of oxidation can produce honey-like notes that can be perceived as caramel-like.

22
General Homebrew Discussion / fall/winter beer styles
« on: September 24, 2014, 05:06:51 PM »
Soon I will make a dark Belgian that I made last year with homemade shagbark hickory syrup.
I did the same a couple of years ago and really enjoyed it.  Here is the syrup I used; no astringency issues.

23
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: September 02, 2014, 04:45:25 PM »
I do think the guidelines are just guidelines, not rules (the new ones even state as much).

I don't think S. cerevisiae's posts are crazy. I think they're interesting and often useful.

24
Ingredients / Re: Briess Malts
« on: August 18, 2014, 06:07:56 AM »

By the same token, Briess 2-row is my preferred base malt for American ales (Pale, Amber, Blonde, etc.) because that's what American breweries use for these beers. If I use Rahr or some other base malt, they tend not to taste quite right.

Maybe American breweries where you are.  Not around here.

True, many in the Midwest use Briess, West Coast not so much except for some specialty grains.

Maybe I over generalized, but I've been to a lot of breweries outside the Midwest that use Briess. Anyway, the point I meant to get across was if you use something other than a North American base malt in an American ale, you might not get the character you were looking for.

25
Ingredients / Re: Briess Malts
« on: August 17, 2014, 07:10:17 AM »
By the same token, Briess 2-row is my preferred base malt for American ales (Pale, Amber, Blonde, etc.) because that's what American breweries use for these beers. If I use Rahr or some other base malt, they tend not to taste quite right.

26
All Grain Brewing / Re: Decoction sacc. temp for Oktoberfest.
« on: August 17, 2014, 05:50:22 AM »
I'd say a higher temperature favors body and sweetness, but not maltiness. A Märzen should be malty but fairly dry so you can easily drink a whole liter. :-)

27
Ingredients / Re: Storage of Grain
« on: August 16, 2014, 02:47:10 PM »
In the original sacks, spun closed, inside big Rubbermaid bins. Mice can and will chew right through the grain sacks. I don't like any headspace above the grain; I think it makes it go rancid faster. 

28
Ingredients / Re: Briess Malts
« on: August 16, 2014, 02:44:11 PM »
Definitely worth it to use continental malts for continental beers. You ever notice how many U.S. breweries produce Bavarian-style beers that are good but just don't taste quite like authentic examples?  That's Briess 2-row in place of continental Pilsner malt.

29
Kegging and Bottling / Re: Autolysis help
« on: August 16, 2014, 12:39:00 PM »
I've had this rubbery character age out, but it took a long time and didn't go away completely.

30
All Grain Brewing / Re: Lager color adjustment
« on: August 10, 2014, 05:45:34 PM »
Which dehusked malts specifically are you getting the roasted character from?  I've had situations in which I've asked for Carafa II Special and been given regular Carafa II by mistake.

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