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Messages - morticaixavier

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3586
Events / Re: Banquet Registration: Am I doing it right?
« on: February 05, 2013, 02:57:34 PM »
I'd get the $195 ticket with Banquet.  The only difference from the full ticket is the Thursday seminars, right?

I'm sure you could find something to do on Thursday afternoon  ;)

that's what I did, sans banquet. I'll probably regret that but this trip is pushing the expense envelope anyway and 50 bucks is a bit much. I'll catch Mr Paxton at the northern california homebrew conference.

3587
Events / Re: Guests at NHC Dinner
« on: February 05, 2013, 02:55:04 PM »
Are we not allowed to bring Guests to the NHC dinner?  That was part of why my wife was going to let me go this year!!  (Note this was the case in San Diego a couple of years ago.)

you can, but you have to buy the social package and the banquet add on for your guest.

3588
Events / Re: Congrats to the lucky few
« on: February 05, 2013, 02:54:28 PM »
I see full conference registration is already sold out.  Amazing. 

Well, to all of you that are going, have a great time.  I went to the last two, but this it's GABF for me.  We may even enter a beer in the competition.

Pent up East Coast Demand!

Half the US population lives within a 10 hour drive of Philly, including me - we are in.

Mort - get on the wait list for the full package.

It's okay,

I have to travel thursday anyway so I likely wouldn't be in till the afternoon or evening. I can still do the social stuff thursday, just not the presentations. I actually thought that was a cool option for those of us who have to work wednesday. it's only $10.00 difference in price but...

3589
Events / Re: Congrats to the lucky few
« on: February 05, 2013, 02:51:18 PM »
Yeah, pretty crazy.

I was at my computer at 12:06 pst and couldn't even connect to the site till nearly 1:00 pst. the full thursday, friday, saturday was already sold out. I got the friday saturday only package instead.

3590
Yeast and Fermentation / Re: age 6 months in bucket, lid won't seal
« on: February 05, 2013, 09:58:55 AM »
Try the new lid first. If it still doesn't seal, rack it and throw the bucket away (or use it to store gear).

why would you throw the bucket away? I have all kind of buckets with poorly sealing lids. It's just not that big a deal. Maybe not good for long term ageing but plastic is not great for that anyway.

sounds like a perfectly usable primary fermenter to me. It's been hit with bugs so mark it as sours only but no reason to retire it.

3591
The Pub / Re: Just checkin' in.
« on: February 05, 2013, 09:06:30 AM »
It has been well documented that wearing pants increases anxiety and depression. My advice is to get that kilt on and keep it on.

Hang in there.

3592
All Grain Brewing / Re: beer changes flavor
« on: February 05, 2013, 08:58:46 AM »
If a pressure line has had beer "burped" back into the tube, can this tube cause an infection in fermented beers down the road ?

I would think so! if it is not cleaned out there is beer in there inviting infection and once that infection has taken hold it's being blown directly back into the keg.

3593
Beer Recipes / Re: Brewing a Barley wine.
« on: February 04, 2013, 05:00:36 PM »
british or americal style?

I like british style.

My two favorite recipes right now,

%100 munich 10 L to hit 1.090~ Mash around 153 for 60 minutes
enough neutral bittering hops to get ~60IBU FWH
some classic british hops (goldings, fuggles, etc) at 30 minutes.

normal 60 minute boil, I used S-04 (two packets) last time to good effect. ferment around 64 (beer temp) but you can raise it to 68 to finish if need be. This is a big malty brew that finished around 1.020 and is tasty right away.

or...

100% pale ale malt of your choice to hit 1.100, mash at 148 for 2 hours
hops, all low alpha british types but tons! aim for 150IBU all at 120 minutes/FWH.
ferment with WLP007 for however long it takes to finish, keep the temp around 65. this one takes a bit to come into it's own but after a year or so in the bottle it really starts to develop some complexity.

3594
Kegging and Bottling / Re: Bottling a Barleywine
« on: February 04, 2013, 03:50:02 PM »
Cool! glad to here it went so well.

3595
Kegging and Bottling / Re: keg leak help
« on: February 04, 2013, 11:20:41 AM »
I have had oozes at the post/qd interface a couple times. once because as the qd got turned this way and that it loosened the post enough to allow beer past the seal. The second time was with water (Thankfully) and was because I had the pressure cranked in an attempt to get sparkly water to the masses quicker and the cobra tap and/or QD was not able to resist that much pressure (around 35 PSI)

3596
Equipment and Software / Re: Motorized whirlpool?
« on: February 04, 2013, 11:15:43 AM »
for chilling you want maximum turbulence
I'm sure that's technically true, but I imagine the chilling gain decreases quickly. Thermal gradients are not hard to break up so I'd think you get most of the chilling gain even from gentle stirring.

I am sure you are correct. Simply pointing out that for cooling purposes the effect the IC is going to have on the flow of the wort is a positive.

3597
All Grain Brewing / Re: beer changes flavor
« on: February 04, 2013, 08:57:55 AM »
I go from primary directly to the corny and I release the pressure a few times to help purge the o2. I don't know of any other way to do it.

Beer bars might pour hundreds of gallons per week. It's not practical to use line cleaner before the 5 gal keg is even finished.

you can fill the empty keg with sanitizer right to the very brim, seal it up and force that sanitizer out with co2. this should remove almost all the o2 so when you wrack from primary into the keg there is no o2 contact to speak up.

I like to run cleaner through my cobra taps every time a keg empties. since the keg already has cleaner in it I just run it off through the tap. I imagine you could do the same thing for regular faucets no?

for the short term you could pour the first ounce or so into a slop bucket which should get rid of any grossness in the lines from the beer sitting for x days.

3598
Equipment and Software / Re: Motorized whirlpool?
« on: February 04, 2013, 08:32:50 AM »
I just remove the IC and stir with a sanitized spoon to whirlpool.

But if you want to build something go for it.

I'd actually like to have the whirlpool to speed up the chilling process.  Like you said, for the hop cone, a spoon does just fine.

I stir while chilling as well. makes a huge difference in chilling time, but I am not worried about creating a good whirlpool. in fact, for chilling you want maximum turbulence so there is lots of change over in the wort that is actually contacting the chiller. but yes, when it's time to form, or attempt to form, a schmut cone I pull the IC out and then it is not hard to get a good whirlpool going.

3599
Equipment and Software / Re: Motorized whirlpool?
« on: February 02, 2013, 08:27:25 PM »
I just remove the IC and stir with a sanitized spoon to whirlpool.

But if you want to build something go for it.

3600
Beer Recipes / Re: Double Brew Day - IPA and Pale Ale recipe feedback
« on: February 01, 2013, 09:27:12 AM »
If you just want to bump the ABV up you can either add more extract, which will up the OG, ABV, and FG (just a little though) or you can add more simple sugar which will lighten the body, raise the OG and ABV but either leave the FG the same or lower it slightly.

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