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Messages - dano14041

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Kegging and Bottling / Re: Too short or too long?
« on: June 29, 2011, 11:34:59 AM »
Thanks! I am heading to the LHBS tonight so I will pick up more line.

No cobra tap, Perilicks all the way!  :D

Have a great day!

Kegging and Bottling / Too short or too long?
« on: June 29, 2011, 08:31:06 AM »
I am getting excessive foam from two of my taps. I know that the first pour will be foamy because of the tap being warm, but after that it should be a good pour.
I am away from my reference material and am having a brain fart. Is excess foam from too short or too long a line?


All Grain Brewing / Re: HomeBrewer from Tijuana Mx, already addicted
« on: June 29, 2011, 08:17:38 AM »
Welcome to the Forum! And to the best Hobby ever!

General Homebrew Discussion / Re: Pics of recent brews?
« on: June 27, 2011, 10:56:22 AM »

My first Kolsch. Not quite as clear as I would like it, but it is getting there. (as long as I don't drink it all before it does)  ::)

Beer Recipes / Re: Saison Recipe, please help
« on: June 26, 2011, 01:05:55 PM »
Thanks for the suggestions and advice!

Have a great day!

Beer Recipes / Saison Recipe, please help
« on: June 24, 2011, 07:38:33 PM »
I am looking to brew the  McKenzie's Saison Vautour clone from the current issue of BYO.

9 lbs Pilsner malt
2 lbs Rye malt
0.5 lbs soft blond candi sugar
1.3 oz Hallertau Tradition 4% (60 min)
0.35 oz Hallertau Tradition 4% (15 min)
0.35 oz Hallertau Tradition 4% (5 min)
0.25 oz East Kent Goldings hops (15 min)
0.25 oz East Kent Goldings hops (5 min)
White Labs QLP566 (Belgian Saison II)

The estimated SRM is 4. I was wondering if I could sub 1 lb Carared for 1 lb of Pilsner without affecting the taste and characteristic of the Saison?

Yeast and Fermentation / Re: Wyeast 2565 Kolsch
« on: June 18, 2011, 06:51:54 PM »
I wonder if it takes so long because it is such a low flocculater? flocculator? However you spell it.

Yeast and Fermentation / Wyeast 2565 Kolsch
« on: June 17, 2011, 08:02:37 PM »
I have used WY2565 on two batches of Kolsch. and the krausen didn't drop on either of them until I cold crashed them. Is this normal for this yeast?


The Pub / Re: Read any good book lately?
« on: June 15, 2011, 09:34:59 AM »
I'm also reading this book, which is pretty damn interesting:

Book of Tells

Drew, Thanks for posting that!
I read a review on that book a few years ago and then forgot to write it down and promptly forgot the name and author.
Now it is ordered and on the way!

I would also recommend What Every BODY is Saying

I am kegging my second Kolsch and brewing a small batch of gruit.

To those going to SD, Have a brew for those of us stuck at home!

General Homebrew Discussion / Re: Pics of recent brews?
« on: June 12, 2011, 12:16:06 PM »
My first kolsch:

Still a little cloudy since I just tapped it and it's only been in the keg a little over a week.  I think it needs another week or so in the keg but I jumped the gun since I needed something on tap.  Tastes great though.

That looks good!

I have my first Kolsch lagering and my second fermenting. I can't wait to taste them!

General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 12:29:48 PM »
Jeeze, you guys are still using Mr. Fusion?!  How quaint.

Three words:  zero point energy...

I have been trying to get the stargate working again so i could go off world in search of a ZPM, maybe get some unique grains, hops from other planets....

The Lucian Alliance has a type of maize that could be interesting to use in brewing. It is guaranteed to keep the customers coming back.  ;D

Beer Recipes / Gruit Help
« on: June 04, 2011, 06:05:44 PM »
I am going to make a 1 gal experimental batch of Gruit. The recipe I found is:
Grain bill
    13 pounds / 6 Kg english pale malt
    4 pounds / 2 Kg crystal malt
    3 pounds / 1.3 Kg German pilsner malt (roasted at 350°F / 175°C for 20min)
    2 pounds / 1 Kg German Munich malt

    2 onces / 50-60g of Yarrow
    2 onces / 50-60g of Wild rosemary
    2 onces / 50-60g of Bog myrtle
    1/2 Whirlfloc tab
Perform saccharification rest for 85 minutes at 156°F / 70°C.
Mash out for 10 minutes at 165°F / 74°C.
Sparge with 6 gallons / 23L at 170°F / 76°C.
Collect wort into brew kettle and boil for 30 minutes before adding gruit herbs.
Add 1 once / 28g of each of each herb for a 30 minute boil.
Strain and cool to 70°F / 21°C, pour in fermenter and add yeast.
Hang the remaining 1 once / 28g of each herb in a muslin bag in the fermenter.
Ferment until complete, siphon into bottles, prime and cap.

This beer is modeled on a Scottish Ale. The taste balances quite well between the maltiness, alcohol and gruit herbs. Be sure not to boil all herbs as delicate aromatics and properties will be lost in the process.

Any suggestions for the Crystal? for some reason I was thinking 120L, but that makes a very dark beer. (35.5 SRM)
Any other suggestions?

I plan on making a few versions to see which I like best for a comp.


Beer Travel / Re: Philadelphia beer trip
« on: June 03, 2011, 04:29:25 PM »

... Philly actually has a decent public transit system. You might park your car somewhat away from the ball park and take a bus or train to and from the stadium.

Anyhow, I hope you have a great time in Philly!

It helps to have a friend help figure out the Public transportation system, but after 3 days in Philly, I ventured out on my own with minimal difficulty. And that was my first time on a major metro transport system.
There is a train takes you right to Citizens Park. It was full of Red to and from the game.  ;)

Edited to add: I am jealous of those of you going to Monks!

Equipment and Software / Re: Plato/Brix and Beersmith
« on: June 03, 2011, 12:55:17 PM »
MoreBeer's is the only one I have used and I am still checking the results against the hydrometer.

I'll use both for awhile, not that I doubt that Sean's is more accurate.

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