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.
« on: July 08, 2011, 09:55:28 AM »
ugh summer brewing sucks! by next summer i'll have to get a better chilling operation going. today was brutal even with my tap water being in the mid 60's.
i'm tellin' ya, get a pump from home depo or lowes and recirculate ice water from a cooler through your immersion chiller. it works great even for chilling lagers.
« on: July 06, 2011, 11:22:33 AM »
imho 25 minutes is not that much time.
i have well water so even in the summer time the water out of my tap is ~ 65 degrees so i just use an immersion chiller running tap water until the wort hits ~ 90 degrees. then i recirculate ice water from a cooler through the chiller using a cheap pump i bought at lowes. usually one large bag of ice is enough to chill the wort to 60 degrees.
« on: May 02, 2011, 09:50:57 PM »
if you're batch sparging how fast you drain isn't an issue and you have less chance of a stuck sparge if you drain quickly. check out denny's website fore details.
i batch sparge and don't worry much about water:grain ratio and concentrate on getting equal amounts of wort from the first and second runnings. for most beers this works out great and puts enough water in the cooler to get good effeciency and keep temps stable during the mash. adjustments to this sometime are needed for really low and/or high gravity beers. my 1.010 barley wine almost overflowed my 10g cooler.
« on: April 26, 2011, 10:13:55 AM »
sorry if this was questioned in the other thready but have you checked your water? while crush difidently affects effeciency water can also have a big impact.
« on: April 04, 2011, 12:45:37 PM »
or mine (western loudoun county)
« on: March 14, 2011, 01:13:27 PM »
i'm game. let me know how i can help.
« on: March 10, 2011, 08:52:37 AM »
PS - Greg Kitsoc really upsets me with his Post contributions.
yea i know what you mean. two inaccuracies jumped out at me in that article, the first about adjuncts and the other about yeast settling on top or on the bottom after they're done fermenting. THEY ALL SINK TO THE BOTTOM WHEN THEY'RE DONE.
maybe am becoming too much of a beer nerd.
« on: March 09, 2011, 10:22:05 AM »
interesting... i should have mentioned my plan is to mill the wheat malt separately at .025 and then mill the rest of the grist at .035. i'm too much of a chicken to mill everything at .025.
« on: March 09, 2011, 09:16:59 AM »
anyone follow the washington post's annual beer madness? i found 2009 pretty good but through 2010 was a let down. this year they have adjusted the catagories and are sampling beers in a way that won't blow away people's pallets on the first beer, and they're allowing big beers. i think this would be fun to do something like this at a couple of our meetings.http://www.washingtonpost.com/wp-dyn/content/article/2011/03/08/AR2011030804127.html?hpid=artslot
« on: March 09, 2011, 09:13:33 AM »
are you sure you gap is .040? i think that is a little wide. my barley crusher came from the factory with a .039 gap and i just narrowed it to .035 for my last batch. and i'm probably go with something like .025 the next time i redo this recipe.
« on: March 09, 2011, 09:07:52 AM »
never tried willards. where is it?
« on: March 06, 2011, 02:33:59 PM »
since i live with one foot in the shenandoah valley i'm gonna put a western spin on my list and work east to west.
paeonian springs grocery, paeonian springs, va - bottle shop that servers awesome bbq. i do competition bbq and this is the only place i'll eat bbq i didn't cook. good selection of bottles but a little pricey.
magnolia's at the mill, purcellville, va - tusky and fireworks sister restaurant in p'ville used to not be known as a beer bar but in the last few years they have expanded the number of taps and host numerous beer dinners. there are always good beers to choose from and the beer braised lamb shank is to die for.
murphys beverage shop, winchester va - bottle and homebrew (sort of) shop that is hit or miss. i've found six'ers of hop slam and bottles of world wide stout and other times come out empty handed.
union jack, winchester va - i stumbled into this place not expecting to find good beer and was pleasantly surprised when the bartender handed me their 4 page beer list. food is was decent but is typical bar food.
« on: March 01, 2011, 01:34:54 PM »
i just made an ipa and don't think i got a good conversion from the 1.75lbs of wheat malt in the recipe. i'm getting ready to make another batch and want to get a better crush on the wheat. maybe i'll just mill it twice.
« on: February 28, 2011, 01:05:36 PM »
anyone mill their wheat malt separately? if so what gap do you use?
« on: February 21, 2011, 11:39:13 AM »
do you have a link for this? i couldn't find anything on their website.
- Guests: 6
- Spiders: 0
- hidden: 0
- Users: 3
- Users Online: