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Messages - tankdeer

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46
Yeast and Fermentation / Re: Making starter from grain.
« on: July 15, 2011, 11:45:34 AM »
I haven't bought DME in probably 4 years, and I don't plan to anytime soon. Instead I'll make 5 gallons of starter wort, and pressure can it all. That way I have fresh, sterile starter wort whenever I need it. I just pop a jar of it and pour it into my flask - no boiling necessary.

Your method will work just fine, but don't guess on amounts. Calc the amt of grain you need and take gravity readings. You don't want to accidentally make a 1.010, or a 1.060 starter

47
I ( and most other sour beer brewers) find that you actually get better results by repitching. The commercial blends are always a little bland on the first generation, but by about the 3rd you start to get a much better result. More sourness, more funk, and in shorter time. By all means, repitch the bugs - they like it.

48
General Homebrew Discussion / Re: ProMash -> BeerSmith 2
« on: July 15, 2011, 11:36:55 AM »
Am I the only one that still uses Promash these days?

49
That doesn't make it especially odd. It's exactly as stated, a labeling thing. Buy/sell laws of hard liquor are totally different. Having grown up in California, I'll still getting used to having to go to a liquor store to get spirits. But at least when you do, the label on the bottle reflects the contents of it - and that's what the law is enforcing.

While I agree it's dumb to not be able to fill blank, unmarked growlers, I do understand not being able to fill other brewery's growlers, and if I was a brewer, I would probably support that. I wouldn't want to put my beer into another brewer's growler. And as I'm sure you're realizing, it's not strictly a California thing. Most states' ABC has a similar law.

50
General Homebrew Discussion / Re: How many people use hop bags?
« on: July 15, 2011, 11:28:33 AM »
I used to back in the day, but found it was more trouble than it was worth. I throw them in loose, and I don't bother to filter them out of the carboy either. Even on light beers (drinking a fantastic helles right now), I don't notice a difference.

51
Last year I moved from San Diego to Portland, ~1100 miles. This included moving my entire brewery, and lots of beer (full bottles, kegs, and yes, even full carboys). We ended up going with PODs, which means that we packed and loaded everything ourselves. Everything arrived completely unscathed. It's really not all that difficult to pack this stuff. Bottles went into normal cases, after all, that's how the distributors move beer. Empty carboys were wrapped in towels and placed in a secure spot where they wound't move. Full carboys were placed into empty buckets, carboy boxes, or milk crates, and packed with towels or other padding. Basically as long as none of this stuff is dropped, it should be fine.

I know you say you're busy, but take the extra time to pack this stuff yourself, and safely. Don't rely on the moving company to pack specialized items (brewery stuff, or otherwise). I'm sure you'll be driving to you new place more than a single time, and it's really not too difficult to place your more fragile stuff in the back seat of your car when you do. Hardly takes any time and gives you the extra piece of mind.

52
Beer Travel / Re: Westvleteren 12, where to get some....
« on: July 14, 2011, 08:55:26 AM »
That hasn't been true for a couple years now, pubs in Brugge,Bouillon,Antwerpen and a few bottle shops all had Westvleteren for sale. Amsterdam has a couple places to buy too.

http://www.crackedkettle.com/store/index.php?main_page=index&cPath=66_69
Has some but at a huge price and don't even ask about the shipping...


Hmmm, Raamsteeg 3 that's a stones throw from "De Zotte" may have to investigate.......
Cafe Golem right across the alley from Cracked Kettle has a great selection and is a nice place for a drink. Oh, and bring bottles to trade at Cracked Kettle and they'll usually hook you up.

53
Ingredients / Re: Malt running low.....
« on: July 11, 2011, 10:08:48 AM »
Tom, I think BSG carries it.
All I saw on their website was Weyermman and Global.

Northern Brewer carries Best Pils for $53.99 plus shipping.
I got mine at Brew Brothers for $45.76. Shipping to Redmond/Seattle area appears to be about $15

54
Ingredients / Re: Malt running low.....
« on: July 11, 2011, 09:10:28 AM »
You guys have almost convinced me to try Best after my Weyermann runs out. :)
Almost?  ;)
:)
Whether I do or not depends on how easily I can find it locally.  Oh, and before that it depends on me remembering to look for it when I need more pils. ;D
Lol, makes perfect sense. That was the major contributing factor in me getting it. Local and good prices.

55
Ingredients / Re: Malt running low.....
« on: July 11, 2011, 09:02:47 AM »
You guys have almost convinced me to try Best after my Weyermann runs out. :)
Almost?  ;)

56
Ingredients / Re: Malt running low.....
« on: July 11, 2011, 09:01:11 AM »
I just tapped a German pils made with Best pils malt.  As I was drinking one yesterday I was thinking what a great malt character it had.
Thanks Denny. I think you were one of the first people who mentioned the greatness of this malt a while back. You and Kai I believe. Now I finally get to experience it first hand.

57
Ingredients / Re: Malt running low.....
« on: July 11, 2011, 08:08:50 AM »
I prefer Best to Weyermann, but I have no qualms using Weyermann.  Best just has a richness that Weyermann doesn't.  I've been digging a blend of Weyermann and Best recently in my lighter lagers - ryan6458 turned me on to that - its good stuff!
Just picked up 2 sacks of Best Pils. Hope it lives up to the hype.  ;)

Yoo're going to love it.  ;)
Looking forward to using it. I need to get more propane this week, but might brew up something next weekend.

58
Ingredients / Re: Malt running low.....
« on: July 10, 2011, 08:02:43 PM »
I prefer Best to Weyermann, but I have no qualms using Weyermann.  Best just has a richness that Weyermann doesn't.  I've been digging a blend of Weyermann and Best recently in my lighter lagers - ryan6458 turned me on to that - its good stuff!
Just picked up 2 sacks of Best Pils. Hope it lives up to the hype.  ;)

59
Ingredients / Re: Infused sugars?
« on: July 09, 2011, 10:43:38 AM »
No. I even have a 13 year old and I still didn't get it.
You and your backwoods Alabama ways. I can't believe you've never heard any kids say this (or say it yourself as a youngin' - it's nothing new)  ;D

Anyways, this is really common with vanilla as was mentioned. I've never really thought of it for brewing though - great idea.

Glad to see your dancing banana again, tank!  ;)
Lol. That's she said. :)
 
I was thinking it would be fun to try infusing some sugar with grapefruit rind and adding this to an IIPA with an incremental feeding approach (post fermentation). I fully realize that there's a big possibility that it won't do nothin' but it's a neat gimmick if nothing else.

Hop salt sounds neat, BTW.
I like the sound of the grapefruit sugar. I agree it'll probably get lost in all the other hops, but still. You could do a split batch and do 1/2 with regular sugar 1/2 with the infused.

60
Ingredients / Re: 1st Wet Dry Hop of 2011
« on: July 08, 2011, 09:29:35 AM »
I love in the midst of prime hop growing country
Do you live in the area too or do you just drove down for the lovin'?

:)...damn typing....
That means both.  ;D

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