Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - 1vertical

Pages: 1 ... 166 167 [168] 169 170 ... 174
General Homebrew Discussion / Re: I would like to discuss Beer Filtration
« on: January 17, 2010, 03:27:09 PM »
Good Stuff folks, thanks.  I do not have a problem with hazy beer usually.
and I even put all the trub from the bk into the fermenter.  It just seemed
like a way to replicate commercial beers and the clarity achieved.  I read
on some other posts about filtering, and it was compared to consuming
your garden vegtables without washing them off.... ??? :-\

I guess I was just mainly curious to see how my homebrew stax up
against something like a filtered commercial brew.

I thought If I could get it going without a major outlay of'd be doable...

General Homebrew Discussion / Re: Chunky DT
« on: January 16, 2010, 12:17:10 PM »
Guess I don't mind chewy beer... ;D

General Homebrew Discussion / Re: Chunky DT
« on: January 16, 2010, 11:36:49 AM »
Yeah, I recall my 1st was effervescent which I found amazing and
the nucleus for the CO2 appeared to be yeast chunks....I think it is all good
BC that stuff is all in there anyhow...not ug...but mmmmmmgood.

General Homebrew Discussion / I would like to discuss Beer Filtration
« on: January 16, 2010, 11:34:56 AM »
I am considering starting to filter my beer.  I have seen several
discussions on the correct and best way to accomplish this task.
IMO, the beer I make  may be worthy of filtration!
So, do I use a plate or a cannister style device?
After I decide on that, what size filter is best to be utilizing to
accomplish diamond brite beer AT AN AFFORDABLE level?

I am set up for Keg methods and with the additon of a few
fittings would be good to go on this,

I think I would like to filter at 1 micron absolute, and be able to
reuse, wash my filter media...can anyone point to a source and
style of filter for this?

Anyone here filter their beers??

General Homebrew Discussion / Re: Pressure Canning Wort For Starters
« on: January 16, 2010, 11:29:17 AM »
I also disagree.  I always let it cool down completely on it's own until the little pop-up thingy drops back down (No cheating by removing the weight early).  Even then, when I take the jars out, the liquid inside them continues to bubble and boil for another 10-15 minutes.

 That's because when the vessel pressure equalizes you are just getting down to the boiling point of water under the pressure of 1 atmosphere.

  Don't remove the weight early. The liquid in the jars will be way above the boiling point of 1 atmosphere and the liquid will be basically super-heated and the jar lids won't be able to let pressure escape fast enough and the jars may explode.

 If for some reason you can't wait for the pressure to equalize by ambient cooling, run water over the outside of the cooker.

 Just don't remove the weight or screw around with it with a wooden spoon, no matter how fun it might be ::)

OMG man you are spot on!!  I have picked up jars out of properly cooled canners by the ring and found the bottom of the jar detached and sitting on the bottom of the are you wanting hot scalding liquid to get out of it's container???
The difference in pressure is how you achieve steralization.

General Homebrew Discussion / Re: Pressure Canning Wort For Starters
« on: January 15, 2010, 08:48:55 AM »
An interesting read that suggests that the Clostridium botulinum spores  are perhaps
not easily eliminated...and after reading the resulting intoxication symptoms
from exposure to this bacteria, I for one will choose to error on the side of
safety. This is NOT something to play around with IMO.

The meat of that article to quote, "C. botulinum spores were consistently
 found to germinate, grow, and produce toxin below pH 4.6. "

IMO, EXTREME caution is warranted when you play with this life force.

The Pub / Re: vertical tasting
« on: January 11, 2010, 12:12:27 PM »
"lest it render the vertical taster horizontal." - Ha that's funny.  I'll have to keep that in mind when I do some verticals of the Mephistopheles and Beast from Avery!

I requested the Avery newsletter...hopefully that will dial me in on those happenings. I have YET to recieve a copy.
I also signed up in person at the Brewery.  I have YET to recieve a not going into my spam folder either...
I missed out on tickets to the Sourfest next event I would have LOVED to visit...
B.T.W. if anyone has any extra Sourfest tix, please PM me....

The Pub / Re: vertical tasting
« on: January 11, 2010, 10:51:45 AM »
I'm attending a 12 year vertical Bigfoot tasting later this month.  Fortunately, it's really close to my house!

I read that....and that is what prompted this posting and my single year tasting of some I reserved.... ;)

I know why I don't live out there man....!
You're lucky!

The Pub / Re: hey Pinnah we are finally getting hammered
« on: January 10, 2010, 11:57:29 AM »
it 71 here...brrr....

don't you mean GRRRR.... >:(

 ;D  we gettin the bananna belt days here now, 40's all week

The Pub / Re: Name My Pub
« on: January 10, 2010, 11:54:07 AM »
Back in colonial days early 1700's in this country, Bars/Taverns were called "Ordinary's".....I put my
belief in the KISS (keep it simple) philosophy...

How about ...insert...  "Yer Name's"    Ordinary

Edit: found this...
14) noun, a) a meal provided regularly at a fixed price b) the inn providing such meals

The Pub / vertical tasting
« on: January 10, 2010, 11:43:28 AM »
I am having a vertical tasting today of Bigfoot is a single year vintage
and is 8 months old...should be prime...vintage 2009.
MMMM good beer...
now I know how my user name relates to beer.... ::)

All Grain Brewing / Re: Flavor of Fat Tire/2 Below, Which Malt?
« on: January 09, 2010, 07:25:42 PM »
Of note is the color body and flavor of the Mighty Arrow by the same
has a very similar base thing going on...with different hops.  
I am sure that the -2 below had Sterling dry hopping mentioned on the label...I like it so much
in fact, I got some sterling plugs to try dry hoping  with as my 1st ever dry hop attempt....not completed yet...
but on the near horizon.

When I think of these comments and our talk on this matter, I wonder (since touring the brewery)
If these similar notes in the base beer are from the method of brewing that they utilize....namely,
the Merlin BK that is at the heart of the brewery.????

Kaiser, can you comment?

Waiting for a lager to finish so I can use the yeast cake for an upcoming  Maibock...but that will be a week or two....

Pages: 1 ... 166 167 [168] 169 170 ... 174