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Messages - tygo

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46
No brewing this weekend but transferring a Dort into a fresh keg and dry hopping an IPA for my Memorial Day weekend party.  Going to throw some steaks on the grill later.

47
General Homebrew Discussion / Re: timing a lager D-rest
« on: May 17, 2013, 06:43:02 AM »
I wouldn't worry about pulling the airlock to take a gravity reading.  It's still fermenting and producing CO2.  Wait until its 4 or 5 points above your projected final gravity and ramp it up.

Although I usually don't bother taking a reading anymore since I usually just wait until it visually starts to look like it's getting towards the end and then ramp it up. 

I tend to do a D-rest on all of my lagers even though it's not strictly necessary just to be on the safe side and to ensure it attenuates all the way.

48
General Homebrew Discussion / Re: Most and Least
« on: May 17, 2013, 06:03:37 AM »
My thermapen is probably my most used and valuable tools.  I'm really loving my March pump as well.

As far as least useful, off the top of my head I'd have to say the crappy little 5L mini-keg system I got before I decided to pull the trigger on the big boy kegs.

49
I did extract batches, graduating from Mr. Beer to a 5g setup, for about 2 years from about 2004.  Started doing partial mashes, then bigger partial mashes, then ran out of space in my old townhouse to really get to the next step and stopped brewing for awhile. 

Once we moved into a bigger house in 2009 I thought, "Hey, I've got some space here.".  Went back to it and straight to all grain at that point and (as my wife would put it) it's been downhill ever since.   ;D

50
The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 15, 2013, 05:00:24 PM »
Does anyone here even have a legitimate breathalyzer?

I bought one awhile back specifically for brew club meetings.  It's pretty much the only time when I drink anything and drive.  I try to limit myself to the equivalent of about 3 beers in two hours and that puts me well under the 0.08 limit, but although I'm usually below 0.05 I'd be pretty wary about it if that was the limit.

 It is surprising how quickly the BAC racks up.

51
Kegging and Bottling / Re: Bottles Bursting with Flavor
« on: May 15, 2013, 04:54:31 PM »
How did the beers taste?  Any chance they were infected?

52
Commercial Beer Reviews / Re: Firestone Walker Union Jack IPA
« on: May 15, 2013, 03:42:42 AM »
I just had a bottle of double jack night that I found in the beer fridge that I didn't even realize I had.  It's been in my fridge for about three months and was bottled in December.  I thought it was probably going to be overly sweet and oxidized but when I cracked it open I was pleasantly surprised.  Really nice flavor with a good balance of bitterness and residual sweetness.  I had no problem finishing the bomber.  I'll definitely buy another one.

53
Homebrew Clubs / Re: Problem with club growth in VA
« on: May 14, 2013, 06:33:30 AM »
My club is in the Northern VA area and we meet in a room at a local bar.  There's no problem bringing and tasting homebrew as long as we limit each pour to 2 oz.  We've visited other local bars for the occasional meeting and have been able to pour at those places as well. 

54
All Grain Brewing / Re: Grains on hand
« on: May 13, 2013, 12:49:50 PM »
I buy sacks of NA 2-row, MO, pilsner, and munich and keep them in Vittle Vaults.  Which reminds me, I think it's time to order a new sack of the two-row.

Specialty grains I buy as needed, usually two pounds at a time and replenish when they're gone.  Usually a couple of shades of crystal and some various chocolate and roasted malts are on hand.

55
Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)
« on: May 11, 2013, 10:18:59 AM »
Amazon also has Palmer's "Water"...

That's a pre-order.  Currently scheduled to be released in November 2013.

56
It's possible it finished in two days, but not likely.

Are you judging activity based solely on airlock activity?  That may not be the best indicator.  You may have a leak somewhere that's letting CO2 vent elsewhere.  What does the beer look like?  Has the krausen fallen?  Does it look like it's done fermenting?

Best bet is to take a gravity reading and see where it is.

57
Kegging and Bottling / Re: Pin lock VS Ball Lock
« on: May 10, 2013, 02:18:36 PM »
Either is fine. I have all ball locks because that's what i started with but they're getting harder to come by these days.

58
Homebrew Competitions / Re: NHC regional experiences
« on: May 10, 2013, 06:54:22 AM »
I appreciate the response Frank.  I'm pretty sure I didn't switch the labels but as you said, anything's possible.  I say pretty sure because I didn't take a picture of it or anything.  Either way, it's beer and I'm over it.  The feedback I got from the competition was overall very good.

59
Take apart the QD and the picnic tap and clean/sanitize them.  Good practice to do once in awhile anyway.

60
Beer Recipes / Re: For my next stunt
« on: May 09, 2013, 11:53:56 AM »
This will be my third with 2035. One coming up on the calendar,  one in the fermentor,  one has been conditioning in the kegerator for a few weeks. I've sampled that one and I think it quite nice. Clean but not sterile. Subtle tartness. Works well in a low malty low hoppy beer. Will see how it does in a malt bomb all MO beer.

The times I've used 2035 I thought it produced too many fruity esters.  I did a split batch CAP with 2035 and 2124 and much preferred the German yeast.  Let us know how the final products turn out.

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