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Topics - tygo

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31
Kegging and Bottling / Taking the plunge
« on: December 04, 2010, 03:55:13 AM »
Just bought 4 used ball lock corny kegs on ebay.  I've been planning on eventually getting into kegging for awhile but had visions of a big chest freezer with a collar and taps, etc, etc.

In my current mild scotch haze I decided I just needed to get some kegs in the basement to start with and work my way up from there.  I have no idea what all is needed or more than a vague idea of how its done but that's been pretty much the story of my homebrewing career thus far so I'm guessing I'll figure it out as I go along.

32
All Things Food / Bread Pre-ferments
« on: November 21, 2010, 04:40:45 AM »
So I did a 2 hour pre-ferment earlier today and I've got an overnight one going right now but here's my question:

What is the yeast fermenting?  Standard pre-ferment recipes call for flour, water, and yeast.  Does bread yeast have the ability to convert flour starch?

The bread from the earlier batch turned out great.  Served it with some red wine Italian sausage soup.

33
The Pub / 400
« on: November 07, 2010, 02:21:28 AM »
WE ARE PENN STATE!!!!
Definitely one of the greatest college football games I've ever watched.  Wish I'd been there in State College.

http://sports.espn.go.com/ncf/recap?gameId=303100213


34
Equipment and Software / Life after Brett
« on: November 03, 2010, 11:45:30 PM »
I've got a better bottle that had a brett beer in it for about four months that I'd like to use for other, non-brett beers.  It's relatively new, has never had a carboy brush used on it, and is visibly free from any scratches.  I've already put it through a long, double strength oxiclean soak and then a double strength starsan soak.

Should I risk it or put this one on the shelf exclusively for future brett beers?

35
The Pub / Happy Halloween
« on: October 31, 2010, 10:58:05 PM »
The trick or treating has begun here and the doorbell is ringing off the hook.  Hope we stocked up on enough candy.  I'm sure my kid will be back in an hour or so with enough to put him into a diabetic coma.

36
Ingredients / High alpha EKG
« on: October 16, 2010, 01:21:44 AM »
I just got 8 oz of EKG pellets from Northern Brewer and they're listed on the package as 7.2% AA.  That's the highest I've ever seen them.  Anyone ever seen that before?  I'm kinda wondering if it's a typo or something.  I don't know what year they are but I'm guessing 2009.

37
Equipment and Software / Cutting a hole in my kettle
« on: October 07, 2010, 01:55:49 AM »
I have a heavy duty 15 gallon stainless steel stockpot I use as my kettle and I'd like to cut a hole in it to add a ball valve.  What kind of equipment am I looking at here?  Is this something I can do with a special bit for my 18V cordless drill or am I looking at another power tool investment?

38
General Homebrew Discussion / Boil Vigor
« on: October 03, 2010, 06:46:51 PM »
Just how vigorous of a boil is necessary?  My kettle is a pretty wide 15 gallon cooking pot and my boil off rate is pretty high.  In an effort to get that down to something a little bit more reasonable I'm attempting with the brew I'm doing right now to keep the burner as low as I can without it going out and just have the wort very gently boiling.  It's boiling, and there's surface action, but it's not what I would describe as a vigorous boil.

Is that good enough?  Is the boiling action going to be sufficient to get done what needs to be done (hop isomerization, driving off DMS, etc)?

39
The Pub / Brewing by the Full Moon
« on: September 24, 2010, 03:26:27 PM »

http://news.yahoo.com/s/nm/us_belgium_beer;_ylt=AnYbK.0juaBMU5ok1Xmj8xWs0NUE;_ylu=X3oDMTNrdWtyM2NrBGFzc2V0A25tLzIwMTAwOTI0L3VzX2JlbGdpdW1fYmVlcgRjY29kZQNtb3N0cG9wdWxhcgRjcG9zAzEwBHBvcwM3BHB0A2hvbWVfY29rZQRzZWMDeW5faGVhZGxpbmVfbGlzdARzbGsDYmVsZ2l1bWV4cGVy

Quote
The full moon speeds up the fermentation process, shortening it to five days from seven, which adds extra punch to the beer without making it harsh, according to connoisseurs.


40
Commercial Beer Reviews / Harpoon Octoberfest
« on: September 03, 2010, 04:12:30 AM »
Bought a six pack to try.  Overall, I'm not that impressed.  Not a bad beer just overly caramelly.  Leaves a somewhat sweet taste on the back of your tongue. Kinda an example of the difference between "sweet" and "malty".  It'll be awhile before I get through the six pack.

42
General Homebrew Discussion / Lagering Times
« on: June 23, 2010, 01:50:00 AM »
Is there a general rule of thumb for how long to lager for?  I've seen it said that a pilsner is good after about 3 weeks while a marzen should go for 6-8 weeks.  Is that true and if so why?  How do you determine how long a particular lager should sit at lagering temps?

43
Events / NoVA Brewfest
« on: June 04, 2010, 02:13:29 PM »
Just got my tickets for the NoVA Brewfest in Leesburg, VA on June 26th & 27th.  I'll be hitting it up on Saturday.

http://novabrewfest.com/summer/


44
Yeast and Fermentation / Sour(?) Slurry
« on: June 03, 2010, 03:44:07 AM »
Planning on brewing up a batch of the APA in a few weeks when my sister comes down to visit.  Was planning on building up a starter from a blowoff of the last batch and figured I'd be good to go.  But out of an abundance of caution I figured I'd brew up a starter tonight since the slurry was 2 months old and get it chugging to make sure it was good yeast.  

So I did, and when I screwed off the cap on the jar the slurry was in it smelled sour.  Tossed it into the starter anyway since it was there but saved a little liquid.  And then I tasted that liquid and wanted to cleanse my tongue with a blowtorch.  Sour as hell.  I poured a scotch and swished it around in my mouth to kill the taste.

Now, my first thoughts on this was that the slurry was infected.  But then I got to thinking about a previous thread about blowoff collection and how the blowoff was "intensely bitter".   I'm wondering if what I tasted in the liquid was mega bitterness as opposed to an infection.

I guess I'll see what the starter smells/tastes like and will report back.


45
General Homebrew Discussion / HSA Temp
« on: May 31, 2010, 04:55:03 PM »
Sorry, I know this is a controversial topic but I had a little issue with my chill today.  I decided that I had enough ice to chill down my batch but it was hot as hell today and I ran short.  I could only get it down to 82F with my IC/Cooler/Pump setup.  I debated taking the entire kettle to the basement to chill down on its own but ended up transferring it into the carboy instead.  I'm wondering if that was a mistake.

I believe the commonly referenced temp to get under is 80F to avoid HSA so this was borderline.  At this point its done and we'll see what happens.  But anyone have any words of comfort or condemnation on the transfer at 82?

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