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Messages - svejk

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181
The Pub / Re: Where are you?
« on: August 23, 2010, 09:57:49 AM »
Got it - location in the personal text field, thanks!  Now I'm a little curious what the "Location" field does?

182
The Pub / Re: Where are you?
« on: August 23, 2010, 09:18:37 AM »
Hmmm...  I put my location in my profile a couple of days ago, but it doesn't show up under my avatar like I see it for others. Do we see our own posts differently, or is there something I needed to click?

183
Zymurgy / Re: 2011 Zymurgy topics
« on: August 21, 2010, 11:36:06 PM »

I'd also like to see more on: sour/wild brewing (maybe tips from pros)

I would also like to see this.  Including some tips on establishing "bug colonies" that homebrewers can develop by harvesting the dregs from commercial beers. 

184
All Grain Brewing / Re: Belgian Tripel - Doubled Maltodextrin - HELP!
« on: August 20, 2010, 05:04:33 PM »
Wow - going for a tripel on your second batch.  Well played!

I think it might be helpful if you post your recipe as you intended to brew it.  Along with the recipe, the following info would be nice to know:

- Did you take a hydrometer reading?
- What yeast did you use?
- Did you make a starter?
- How did you aerate the wort?
- Any other items you think are worth mentioning about your method or how the brew session went.

Also, a good rule to follow is to never dump it until you are absolutely, positively sure that your least picky friends will never drink it.  Some of my best beers weren't very good for a really long time, so patience is sometimes rewarded.

185
Yep, it is on the right side for me as well.  I should have noted that in my reply.

Oh, and now that I'm on the dark side, I guess I'd better get used to using emoticons.   :o

186
Extract/Partial Mash Brewing / Re: Cursed at 1.020
« on: August 20, 2010, 01:23:54 PM »
I had a very similar problem with my first batches of beer, and I never figured it out.  It was my motivation to switch to all grain brewing because I would have some control over the fermentability of the wort.  That said, in more recent years, I joined a homebrew club and have tasted multitudes of well attenuated extract beers so I know that there was a problem with my process that I should have been able to figure out.

You are on the right track with the starter and aeration, and WLP001 should have gone lower.  My only thought is to brew a saison with an OG of say 1.050 and pitch a starter of Wyeast 3711 French Saison.  That yeast will break the 1.020 barrier if anything will.  You can also ferment it really warm, so this is a great time of year for it.

Good luck.

187
As it turns out, Denny's suggestion to use the "Unread" link at the top of the page was exactly what I was looking for.  I bet a lot of the people who are having problems with the TT transition would have an easier time making the jump if they could have that as their starting page.  In some ways, it is like seeing TT happen in real time.  I'm sold.

188
Thanks for the reply Denny, I'll give that a shot.  Like anything else that is new, it just takes a little getting used to.

189
Questions about the forum? / Does the Forum Really Need 25 Categories?
« on: August 20, 2010, 11:53:54 AM »
First off, I'm totally fine with the TechTalk transition.  I was never a big fan of the email format, but from the reaction to the transition, it looks like a lot of people liked it.

That said, I think one advantage that TT had, was that you could easily scan the messages and decide for yourself if there was something you were interested in.  The current format of the forum has 25 categories, and I think that it requires too much clicking to see what is happening in each of them.  I'm a fan of HBD's Brews & Views where almost all activity happens in the main forum.  It also has a very powerful search engine and a huge archive of valuable information that is really easy to navigate.  I think one advantage to fewer categories is that I would most likely never click on the "Extract and Partial Mash" category since I'm an all grain brewer, but I'm sure there would be threads in that category that would interest me.  I would think that the All Grain, Extract/PM, Kegging, Yeast, Ingredients, Equipment and Recipes categories could all be combined into one general category and most of the users would be interested in all of them.  In the last 24 hours, all of those topics had a total of 33 threads with activity.  That seems pretty reasonable for one general brewing forum.  If at some point it turns out that too much activity is happening on one of those subjects and it is clogging up the forum, then it could be broken out again.

If reducing the number of categories isn't an option, then perhaps there would be a way to look up recent threads with activity.  I see that there is a "Recent Posts" link at the bottom of the page, but if you aren't familiar with the subject of the thread, then seeing a reply out of context isn't very helpful.  I believe it would be more helpful if there was a way to look up recently active threads with just the titles and number of replies showing up.

I'm sure a lot of thought went into the current format, and I'm not trying to knock it in any way, I just thought I'd give my thoughts.  Thanks for considering them, and happy brewing!

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