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kedogn

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Everything posted by kedogn

  1. kedogn

    5.3

    Yeah, because as you get going, along with PH, is different mineral additions that can either help your malts or your hops come forward and can honestly change your beer for the far better. Its amazing how easy it can be, once you learn it all. Little steps will show big leaps and bounds of difference in your beers.
  2. kedogn

    5.3

    Agreed! For us, we have a private well (for now) so I sent in a sample and got it tested to know what it exactly shows. Since its not a municipal water system, the makeup shouldn't really change much, if it all. From there, it's easy breezy to nail what PH you need based on recipe. A couple little steps to start, but I can tell you after reading @Screwy Brewer's blogs about Water PH, that's when things started changing for me as a brewer.
  3. kedogn

    longest you have let bottles sit?

    Mr. Owl! Man, that takes me back to Saturday Morning Cartoons when I was a kid. #SimplerTimes!
  4. kedogn

    longest you have let bottles sit?

    The longest I ever let one sit was just over 4 years. It was a Bewitched Amber and well... it was horrible! I will also say that it sitting around that long was on accident, as we had moved and that box didn't get discussed until after our next move
  5. kedogn

    New (essential?) Equipment

    I like A good pumpkin beer. Notice I said “A” as in singular. I can enjoy one and then I’m done and ready for Winter Beers.
  6. kedogn

    New (essential?) Equipment

    Elysian too. The whole “Corporate Beer Sucks” thing. I get why Dick sold, the $ was just too good to say no to, so he took it. Steve, his head brewer (creator of such beers as Space Dust), moved on and opened Cloudburst. Great guy, amazing beer. I get why why people do things. Like Arod taking 252 Million from TX after saying he will always be a Mariner and “It’s not all about the $”. Yeah, well, 252 Million reasons can change someone’s mind for sure. My thing is dont be a HYPOCRITE! Take me, I say #DrinkLocal and #DrinkCraft all the time, but admit that I am not infallible (but I’ve really been trying, especially lately). I also fully admit that if the check is fat enough, I’m gonna run to the bank with it as fast as my 2 fat handicapped legs can carry me (lets be honest, in case it ever happens so I’m not part of a similar discussion down the line, I’m gonna drive to said bank!)
  7. kedogn

    New (essential?) Equipment

    LOL! Yeah, right! You’d see this fat guy RUN for the first time in his life.... right to the bank! Lol 😂
  8. kedogn

    New (essential?) Equipment

    Don’t get me wrong, I’ve said “If the check is as fat as I am or fatter” I’d take it too.
  9. kedogn

    New (essential?) Equipment

    I hope I haven’t made anyone think I refrain because their product isn’t good any more. No, it’s still good, I’m sure, but I just try my best not to put my $ into their parent companies. #DrinkLocal
  10. kedogn

    New (essential?) Equipment

    We are currently only doing wholesale distribution. We are based in Issaquah, WA (for now) and have 6 accounts from North Seattle to North Bend down to Kent. We do the House Beer at a place called Brewmaster’s Taproom in Renton and might be doing the same for a different location (different beer) fairly soon. We are in the process of scouting for a location for a full brewery/taproom. If all goes even close to right, we should be open by 10/15/19.
  11. kedogn

    New (essential?) Equipment

    As an owner of a local craft brewery, this is something I do need to concern myself with. However, like I said previously, I am not infallible.
  12. kedogn

    New (essential?) Equipment

    Ok then. Not much else I can really say to that. Thanks for sharing.
  13. kedogn

    New (essential?) Equipment

    Buy local, drink local! Its still a hang up for me, and I fail occasionally, but I do avoid some companies entirely. With Elysian being local, that’s tough (man I miss Space Dust), but luckily we have plenty of local, non sell out, true craft breweries to chose from around here, so that’s nice.
  14. kedogn

    New (essential?) Equipment

    Our brew day sheet (that stays with the batch all the way thru the process) has a section at the bottom specifically for “Notes”. It’s for anything that comes up that the numbers above don’t cover.
  15. kedogn

    New (essential?) Equipment

    Interesting take. Curious though, you’re not concerned about consistency? Not concerned about conversion rates, efficiency and possibly being able to save $ per batch? Without those #s you aren’t able to calculate any of that. Heck, one wouldn’t even accurately know what boil rate they needed or if their IBU calcultions were accurate without knowing their SG. As an AG home brewer you can certainly get away with that if these things don’t concern you. You can assume “This is what I hit before, this is what I will always hit” and if it’s wrong, it won’t matter but, for me personally, when I was starting out I knew that for me to get better, to brew the same beer consistently (which is vital to being able to take that step past home brewer), I needed as much data as I could supply myself and SG/FG is a huge part of that data for more than just abv. Now, having stepped beyond being a home brewer, those numbers are not just random data, they are vital (and legally needed) just like so many other things. I’ve never met a brewer, at any level, who honestly didn’t care about that data. Interesting take for sure. Thanks for sharing that. Got me thinking about so many things, including the “good ole days”. Certainly got my “wanting to brew” juices flowing. Good stuff!
  16. kedogn

    New (essential?) Equipment

    Haven’t for over 8.5 years. We do 35 or 60 gallon batches. I get your point though, smaller amount used, yeah? Sanitize your tube, toss it back in. Personally, I trust a hydrometer more than refractometer. Of the places I’ve got to help brew at or been able to pick their brewer’s brains, I can’t tell you who last told me they use the later of the 2. It’s been that long honestly. However, I could tell you the Ducks suck (ouch!) but much like what tool to use, it’s something you have to decide on for yourself. I can only tell you from my experience and btw, it was Oklahoma’s football! #WorstCallEver!
  17. kedogn

    New (essential?) Equipment

    While I wouldn’t call us “sophisticated” I will say we use a hydrometer and my refractometer sits in its box collecting dust and has for a couple years or so.
  18. kedogn

    Hazy IPA dry-hopping tips?

    #WhatHeSaid!
  19. kedogn

    Hazy IPA dry-hopping tips?

    I’m sorry, huh?! I brew in a garage. At this point I am basically a Homebrewer on some serious steroids. I don’t have a fancy closed circuit system (yet). The biggest difference is, other than batch size, is that if the typical home brewer loses a batch it’s a bummer. If I lose a batch, it hurts my bottom line big at this stage. So to say the risk for me is lower... well.... sorry, I couldn’t disagree with that comment anymore than I currently do.
  20. kedogn

    Hazy IPA dry-hopping tips?

    I also do 35 gallon batches as well, so, it’s relative. When we make that next jump, up to 10 bbl batches, we’ll use a full 500g brick at a time. Again, all relative. I would also put the yeast in a ziplock bag. A cheap piece of mind.
  21. kedogn

    Hazy IPA dry-hopping tips?

    Yeah, I would. However, with dry yeast I would get it alive and active first. It’s as easy as a cup of warm water, 2 tbsp of regular sugar and your yeast. Let it do it’s thing and come alive and then pitch the whole thing. Btw, yes, I would boil the water first and then cool it before adding sugar/yeast. Also, sanitize the container for the water.
  22. kedogn

    Hazy IPA dry-hopping tips?

    Just throwing this out there... I buy a 500g brick of US-05, use what we need and zip lock it shut and back into the fridge it goes until next time. No issues so far. #KnockOnWood
  23. kedogn

    Hazy IPA dry-hopping tips?

    This is not fully accurate. If there is still sugars to be eaten, then yes pitching more yeast CAN help with that. The question needing to be asked is “why” more needs pitched? Was it too hot during fermentation and you killed off your yeasties too soon? Did you pitch old yeast and while you had signs of fermentation, they couldn’t complete the job? Are you just a mad scientist that wants to get the hydro reading down to 1.000 or even below? You need to know why you are doing it because often the kind of yeast you used originally might not be good enough for a 2nd dose. It has been a while, but I’ve had to repitch a few times over the years. This only happened to me when using dry yeast though and before I started to calculate exactly how much was needed and had been just eyeballing it based on SG. A buddy of mine made a 20% abv “beer” that I called “Squints” because that is what it made me do when I tried it, and he had to repitch a few times... including using champagne yeast, which is tolerant to higher abv levels than most beer yeast. Me trying the aptly named “Squints”. - May 2016.
  24. kedogn

    Hazy IPA dry-hopping tips?

    Thank you. I asked because you often make blanket, not complete thought, statements that can be confusing to newbies/youngens. I just didn’t want someone seeing that previous statement thinking they couldn’t save yeast after a fermentation just because it was from liquid yeast. Thanks again!
  25. kedogn

    Hazy IPA dry-hopping tips?

    #WhatHeSaid!
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