Beer Feeds

Ok, some of you may remember my dry erase brewboard calendar? If so i have thought of a great idea for it. I am doing this for 2 reasons.

1)I want to train my pallette to be able to really be able to just taste a beer and know whats in it

2)I want a better understanding of ALL or ALMOST ALL styles (I am very young in my beer knowledge career. drank mainly swill up until 8 months ago) and I really am only truly familiar with a handful of styles.

Solution:
Beer appreciation night.

I am going to set specific dates to specific styles. On that day I am going to print out the BJCP style guide for that style. Buy some of the commercial examples listed in the style guide, get into the jamil archives, and download that style. then drink attentively making sure I focus more on flavor then getting drunk. and really read carefully about the style, and listen to jamil.. and disect all the flavors of every style until i get all the way through the list.

(Not to get off topic , but I will follow this up by then stewarding in some competitions, judging, and taking the BJCP course, and test,and so on)

anyone else do something similar to beer appreciation night?

Also….was wondering how realistic it would be to post these dates when i am going to do it… and go in the brewboard chatroom…and anyone who wants to join me in appreciating the style, fell free….

what do you guys think?

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The first 3 gal corny showed up today and the second is on the way. Probably paid a bit too much but they aren’t going to get any cheaper. Already have a tower and a couple taps that have been mothballed so I’m just waiting for the Igloo Ice Cubes to go on end of summer sale. Can’t wait to have a rolling setup…….. Hopefully these will fit in a 48 qt but 70 if needed. Any advice is appreciated…..

dj

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So, the guy that does casks at SNBC did a cask of my IPA last week and served it in the pub last night.

I was on early shift and was at home so I missed it. It was well recieved apparently.

It gets racked next week and I will get a 5 gallon keg to take home and put in my keggerator.

I will ask the powers that be where it is being sent so you all can try it if it is in your area.

Stoke.

BrewBasser

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Hey everyone. I had this link sent to me and I thought i’d post it here to open up a thread to get some of your reactions about these results, experiences with these beers.

http://www.beers-of-the-world.com/wba08/index.php

Are there any that you have no idea how they made on this list? Or maybe agree with the results and encourage others to seek these beers out as I know I was surprised to see some of them.
Also, maybe someone has tried cloning one or two of these and had either really great results and might share recipe suggestions.

I look forward to seeing what people think about these.

Greg

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For some reason this seemed like a good idea a couple months ago. I finally got around to putting it together.

I’ve been using a whole house carbon filter for years. It’s been a pain in the brewery because I never fixed it to anything. It’s always falling over and annoying me, so I set out to make a mount for it. I saw on More Beer they had a mount, I was all set to buy it, and then saw they had a double mount for two filters. I must have figured that sounded like fun, so I ordered that with a second filter housing.

I guess I figured if one filter was good, two would be better, and perhaps I could fill my tanks faster. Basically I took two nipples and a coupler and linked them together. Then I screwed in the mount. I haven’t actually built the stand yet, but I’ll slap some 2×4 boards together so I can drag it around the garage floor.

Here are some pix. I might get the time to give it a go this weekend. Anyone else anything like this?

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What should I do with this?
Just picked this up today from the class VI on post thought I would show it off

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I haven’t brewed one of these for a while and definitely want it American rather than British. I’m stuck on hops for the moment. Maybe some Willamette but I want to go American with the rest. I think C hops might not be a great idea though.

11.5 gal post boil

22# Canadian 2-row
1# carafa
1# flaked barley
.75# black patent
.37# Crystal 120
.63# Special B
1# Biscuit

I want to push this to around 45 - 50 IBUs. Hops on hand are Vanguard, Mt. Hood, Northern Brewer, Warrior, Chinook, Columbus. The rest are either C hops or Noble - dont’ think those would fit well. I’m leaning towards neutral bittering with a high alpha, then Willamette and Northern Brewer. Any thoughts? Probably brewing tomorrow. You can bag the grainbill if you want - already crushed though.

edit - 1272, or 1007 slurry, probably the 1272

dj

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Posted: by Pizzabeertom (16 minutes ago)

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Posted: by cookadam (3 hours ago)

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I have been using an electric HLT for a couple of years now with great success. I’ve been interested in doing the same for the boil kettle, but I have two questions:

1) Does the contact with the hot element scorch the wort? I would think that it would.

2) I plan on using a converted keg so I typically do 7 gallon boils. What would you recommend for an element wattage and how long does it take to get to boil?

Thanks!

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So this is my second day brewing, yesterday I brewed a Celebration Cream Ale (found out the hospital is paying my 85k note) and today im brewing my Make shift porter and maybe a RIS later this weekend.

This will probably be the last week i have off since i have some jobs lined up after this.

So anyone else getting down with some weekday brews?

Carlos

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Hello Everyone:

I am brewing a pilsner in a secondary fridge and have a question about my gravity reading. Basically I have been fermenting at 47 degrees for the last 23 days (it stopped bubbling at 18 days) yet when I transfered into my secondary and took a reading with my hydrometer, it said 1.032. It started at 1.058 which is on the mark for this style I am making, yet it is supposed to finish around 1.014. Did I pitch some bad yeast or do I need to wait it out in the secondary a bit longer?

Any advise

Thanks

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Posted: by sharlaon (13 hours ago)

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i need a fast and easy way to make an acid wash, im leaving town in two days!

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I was just about back home tonight when I got the urge. Bought some to have with dinner. Say what you may about it, but it reminded me why I started brewing back when some of you were - well, not around yet…………… Thanks Chris…

dj

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Take Two of the Utah Spotlight show. The first one was lost due to alcohol impairment, go figure. As it turns out we enjoyed the beers more on the second time around.

Beer:

• Bohemian Brewery - Czech Pilsener
• Uninta - Summer Solstice Ale
• Four+ Brewing - Wildfire
• Squatters IPA
• Polygamy Porter
• Uinta XIV Barleywine

Rankings:

• Jeff: 1. Wildfire, 2. XIV, 3. Polygamy, 4. Squatters, 5. Bohemian, 6. Solstice
• Greg: 1. Wildfire, 2.Squatters, 3. Polygamy, 4. Solstice, 5. XIV, 6. Bohemian

Extras

• Preshow - Michelob Celebrate
• Postshow - Ballast Point Porter

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I am considering getting a corona mill for crushing grain. I would get a real malt mill but budget is tight lately and I may be able to get a deal on one. Oh magic green board…I need you opinion.

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I was looking on ebay and saw great prices on O2 tanks but they were all medical ones. I looked at one and it said you have to have a prescription to fill it. Is that the case with all medical O2 tanks?

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I see landscaping trucks driving around with water coolers on the back of their trucks, and my first thought is “damn, all these people are driving around with mash tuns on their trucks.”

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Sun was just coming up and my cat Quigley said it was time to get my lazy back side out of bed. I was laying there thinking (always gets me into trouble) the shed is close today and I have the material why not brew. Been wanting to try a pale Ale I have been thinking of making it a session beer. In other words always on tap something lite and you can drink a few. So as the sun came over the trees I was kicking the tires and lighting the fire.

No work been done here

Not even a mouse running around

Lathe cold as ice

So lets brew for all that went to the J.O.B. thanks for the SS payment

Its in the cold locker with the air lock bubbling away

Dominus Vobiscum

Swagman

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Different belgian strains taste differently at different temperatures, opening up a wide variety of possibilities for brewers.

I’m sure that many of us believe we’ve figured it all out when it comes to fermentation technique for belgians. I’d like to hear your story. Have you adapted a consistent routine for a certain strain? What do you like about it? Any failure stories? ie. too much ester, too much sulfur, too much phenols, fusels? It’s even better if you can include pitching temps, pitching rates, aeration techniques that work for you.

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The LBG got together for a club brew on Sun. Our Brewfest is coming up so we decided to make something happen. We did 2blls of Hoppy Wheat and 2bll’s of ESB in 7hrs. 8hrs total including cleanup. We did the ol’ Texas Two Step boiling in multiple 25g SS Kettles. We have larger Kettles, but we wanted more LBG members to be able to participate. Here are a few pics…..

Mashing in a couple of 40g Steam Kettles….

We post wort chilled thru my HERMS and straight into the transfer Keggle that was hooked up to a pro pump. You can see the hose on the output of the pump going into my basement……Where oh where could that be going?

The other end of the hose. We didnt get each fermenter full, but each got 2blls of brew….

Our glycol system isnt 100% finished so Snowman used some ice blocks from 5g buckets to circulate cold water thru the jackets. Everything is hooked up to the Lovebox that Stangbat built a while back. Temps holding steady very easily.

These babies are rockin in 5g buckets for blowoff’s….

Enjoy…………

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Anyone have any experience with one? I have an opportunity to get a used one (single tap) for about $300 but concerned about the noise. Also, any idea how many cornys will fit in it?

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I’m wondering if there are benefits to conducting a mash out other than avoiding a stuck sparge? It seems that heating up the mash to 170F would create a more viscous solution that might extract more fermentable sugars. Anyone know if there’s any validity to this thought? In other words, could a mash out boost efficiency?

Thanks

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Currently, i’m bottling and mini-kegging - but I’m not real happy with either.

I have a homebuilt bar, and one of the cabinets could possible fit a fridge. So, the question is - what is the smallest fridge that someone has used to hold a couple of 5 gallon corney kegs? I have two side by side opening that i could connect - each is 18 inches across and 18 high. I could cut some of the frame out to get almost 21 inches top to bottom. Is that too small? I have no idea even how tall the kegs are….

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Posted: by RedChrome (23 hours ago)

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One of the things we like best about Flying Dog drinkers is that you’re not afraid to share your opinion.  We do something good, you’re the first to complement us.  We do something bad, you’re all up in our grill.  We like that.
But we want to take it to the next level, so we have […]

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I am still a little unclear on when to harvest, but the general concensus appears to be to wait for the tips to start to turn brown and harvest.

Anyway, my 2 questions.

Should the hops be rinsed/cleaned before drying? Or would this do mare harm than good.

Also, I can’t seem to find a good rule of thumb on how much to dry. If I have one pound of wet hops, should it dry down to 3-4 oz.? Is there a rule a rule of thumb to go by?

Thanks

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I am new to the board and to brewing…I did my first batch over the weekend and presently have 5 gallons of wort bubbling away in a 6.5 gal carboy. I happen to have three 6.5 gal carboy’s, and am curious if I can use one for secondary? If not, I’ll skip secondary and bottle directly…actually, that’s probably what I’m going to do regardless.

The guy at the LHBS told me that 6.5 is good for primary, but would leave too much head space for secondary…I don’t understand why. Does this make sense?

Several months ago I came across someone selling 6.5 gal carboys on Craigslist for $20 each, so I bought three for $50, with brewing in mind. The thought never occurred to me that 5 gal might be better…

Thanks

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I thought this interesting and doable.
http://hbd.org/brewery/library/SterileDW1096.html
I bet If you kept the process really sterile and stored it in a controlled environment, five years no problem. I’m going to try this for archival. I been planning to slant and freeze samples. Adding this I could maintain an archive fairly easy. I could go 3 slants 3 frozen and 3 distilled water. The distilled water I’d seal in wax and store in the basement. I’d archive 6 different yeast. 54 total 18 put away and forget for 5 years using distilled water. Freeze 18 for 2 years. 18 slant re culture every 6 months or redo as used.
California Ale WLP001
Irish Ale WLP004
German KolschWLP029
Trappist WLP500
Champagne WLP715
Cry Havoc WLP862
Yes I’m working on my 3rd liter and thinking at the same time. While watching the women Olympians.

By the way does anyone know how many total gold metals their are possible to win?

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