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Messages - AnimALE

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16
Classifieds / Re: Looking to trade a perlick faucet for pliny's
« on: November 26, 2014, 09:06:13 PM »
AW man blind pig is discontinued? DAMN IT
It's still listed on their site. I hope it hangs around. I can crush pints of Blind Pig with a burger or pizza.

Yep, it's my favorite RR beer. Gonna brew a Blind Pig type IPA again soon.

I saw a blind pig recipe at morebeer..gonna give it a run..i brewed the morebeer pliny before it was excellent so im sure the pig will be good as well..i'm suprised how elusive RR pliny is..they gotta step up and make more...Vinny if you see this you are killing me ;)

17
Classifieds / Re: Looking to trade a perlick faucet for pliny's
« on: November 26, 2014, 05:09:48 PM »
AW man blind pig is discontinued? DAMN IT

18
Ingredients / Re: calciuim chloride post ferment
« on: November 26, 2014, 05:08:39 PM »
I know this thread is very old but im curious to know how it turned out adding calcium chloride to finished beer? I have a beer right now that is good but i would like to draw out some of the sweetness a bit..Its just a little too tart which takes away from the malt presence..I figure i will boil a few ml of water with about 1/2 tsp calcium chloride and throw it in the keg hot

it helped a little. with this particular beer, in the end, I decided mulling with sugar was the answer and that worked quite well. drank a lot of mulled spiced stout last winter.

I've done it since on other beers and it works to fine tune but it doesn't make a big difference.

Try it on your beer in the glass. it dissolves just fine in beer so you can sprinkle a tiny bit in a pint to test.

good idea rather then adding it to the keg..cheers

19
General Homebrew Discussion / Re: A Poem on Homebrewing
« on: November 26, 2014, 04:33:27 PM »
I usually dont like poems but that was a good one..cheers

20
Ingredients / Re: calciuim chloride post ferment
« on: November 26, 2014, 04:30:17 PM »
I know this thread is very old but im curious to know how it turned out adding calcium chloride to finished beer? I have a beer right now that is good but i would like to draw out some of the sweetness a bit..Its just a little too tart which takes away from the malt presence..I figure i will boil a few ml of water with about 1/2 tsp calcium chloride and throw it in the keg hot

21
All Things Food / Re: Thanksgiving is Coming!
« on: November 25, 2014, 12:42:51 AM »
Hey guys,

Thanksgiving is almost here, and my wife and I are hosting for the first time. We are gonna have 14 people in our house, and its gonna be fun. I am making the turkey, mashed potatoes, gravy, cranberry sauce and some brussels sprouts. I might end up making an apple pie. My wife is making the stuffing. What crazy concoctions are you planning for your holiday?
Its funny my TG menu is almost identical to yours except pumpkin puie

22
All Things Food / Re: My German mustard has arrived
« on: November 25, 2014, 12:40:45 AM »
Damn.. im one hungry bastard now ;)

23
Classifieds / Re: Looking to trade a perlick faucet for pliny's
« on: November 25, 2014, 12:38:19 AM »
Make it 8 pliny's..i just relized im not gonna get the full value of the faucet..so 8 fresh plinys will be fair

24
Classifieds / Re: Looking to trade a perlick faucet for pliny's
« on: November 25, 2014, 12:30:44 AM »
Wow, Perlick faucets are Cadillacs.  Never tried it ? They don't stick and trap beer inside to get funky as well as no chrome to degrade into your beer over time. Wouldn't trade mine for anything.

Yes they are cadillac faucets but i have a spare one that i never used and its just lying around and will never get used so why not get some primo beer for it :)

25
Classifieds / Looking to trade a perlick faucet for pliny's
« on: November 25, 2014, 12:13:41 AM »
If anyone is interested in making a trade..I have a perlick faucet stainless/shank would like to trade it for some Pliny's..I looked online pliny goes for about 5 bucks a bottle so 10 bottles for the faucet/shanks seems fair..the faucet has never been used

26
General Homebrew Discussion / Re: Homebrew All Stars
« on: November 24, 2014, 06:51:22 PM »
I think what makes a homebrew all star is a combination of things..For one being well known and respected by the homebrew community..always contributing to the homebrew community..brewing killer homebrew, having your own yeast being sold by wyeast ;)( yes Denny you are an all star) helping other brewers get better, Mostly i think its about being well know and respected and experienced..I think john palmer, Denny conn, Jamil zainisheff are perfect examples of homebrew All stars.

27
General Homebrew Discussion / Re: Another water question
« on: November 24, 2014, 05:56:52 PM »
i was able to get some gypsum i added a small ammount..followed the amber balanced profile..My extraction was very high compared to previous brews where i did not treat the water..I quess the ph was on point and the enzymes were happy cause i used 9 lbs of 2 row and 1lb caramel 60 was shooting for an og of 1.049 ended up with 1066 so i diluted the batch a little bit..hope it turns out good..thank you everyone for sharing your knowledge

just asking- are you sure on post boil OG of 1.066? at 100 mash efficiency you might have gotten around 1.044 gravity pre-boil, and then after boil about 1.062.

You know i think it might be the boil off factor which i did not mention combined with higher extraction rate in the mash..Thats probably the real reason why i over shot my OG so much. but the wort did have a full richness that alot of my other (untreated water) brew lacked ..I took a hydro sample @ 60*F and it was 1066 then i diluted the batch to lower the OG and raise the voulme..To be honest i really dont know the answer..i could have took a false hydro reading or did something wrong in the process..im not sure..i just hope it tastes good in the end

28
General Homebrew Discussion / Re: Decanting yeast starters?
« on: November 24, 2014, 05:27:18 PM »
speaking of decanting starter wort..Does anyone taste it? I decanted a starter of munich lager yesterday into a cup to give it a taste and god i will never pitch a whole starter again.Its tasted very tart,winelike with egg farts mixed in..I hope the tart/sour flavor is normal for starter wort not too worried about the egg fart(sulfur) cause i know thats normal for lager yeast..I quess i will find out in a month.

yup-hence the decant as they generally taste like bad beer.

I found in stouts its not such an issue..for one usually a smaller starter of 1.5 L and such a robust flavor that the starter wort does not really come thru in the finished beer..but im gonna decant all my starters from now on..like fmader said why cut your art with 10% crap beer?

29
General Homebrew Discussion / Re: Another water question
« on: November 24, 2014, 05:21:43 PM »
i was able to get some gypsum i added a small ammount..followed the amber balanced profile..My extraction was very high compared to previous brews where i did not treat the water..I quess the ph was on point and the enzymes were happy cause i used 9 lbs of 2 row and 1lb caramel 60 was shooting for an og of 1.049 ended up with 1066 so i diluted the batch a little bit..hope it turns out good..thank you everyone for sharing your knowledge

30
General Homebrew Discussion / Re: Decanting yeast starters?
« on: November 24, 2014, 05:11:00 PM »
speaking of decanting starter wort..Does anyone taste it? I decanted a starter of munich lager yesterday into a cup to give it a taste and god i will never pitch a whole starter again.Its tasted very tart,winelike with egg farts mixed in..I hope the tart/sour flavor is normal for starter wort not too worried about the egg fart(sulfur) cause i know thats normal for lager yeast..I quess i will find out in a month.

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