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  1. Last week
  2. EDITED: It happened again and that's the smoking gun. The home page shows me not logged in. Refreshing does nothing. But if I click on a thread it opens up and I'm logged in. Weird.
  3. Are you logged in? I just noticed that the Forum appeared to log me out but a quick refresh logged me back in.
  4. It's doing it again. I took a photo. No "Community Drain Pipe" sub-forum. None of the posts made in that section since yesterday show up in the right side bar. Weird
  5. Behind the scenes, he put his glasses on. Then took a deep breath of relief. its like when im searching the house for my hat and then I ask my wife where my hat is and she says “its on your head”.
  6. Am I the only one that can't see it? ETA: nevermind, it re-appeared.
  7. Earlier
  8. bad news:
     

    Went to get my CO2 tank filled. It needs recertification. So I had to leave it there. No tap beer this weekend i guess

     

    went to a plumbing showroom to see if they sell commercial faucets. The fancy kind with the sprayer and all. $800, yeah, no thanks.

     

    i just picked up roughly 3.5 gallons of dog poop in anticipation of the 9” of snow thats on the way this weekend. 


    good news:

     

    black stones are on sale at wal mart. $175 for the 28” three burner model with a hard cover! Thats a steal

     

    my new lodge 12” Preseasoned carbon steel pan arrived today. I did a quick seasoning, fried an egg and it skated across the pan easily. BLTs on the menu tonight! 

  9. I've been studying water and messing with all of the calculators out there over the past few days. I realize that I only have a few options moving forward: 1. Go with what I've been doing for the past 5 years or so. I make good beer, right? 2. Trust the highly generalized aquifer water profile data that I found on the Internet and attempt to make adjustments from there. I don't think I'm going to do this. I wish I could get an accurate test from my Podunk water department, but my inquiries have been fruitless. Additionally, the mineral content and hardness are so high, and adjustment with salts has a second order effect on one of the other elements to undesirable levels. I've pondered buying on of the Brew Lab kits to test my own water, but I'm still left with the liquid rock that comes out of my faucet. 3. Build my water profile with distilled water and salts. Seems like the easiest and least expensive (short term) option. I'll obvious use my local hard water to brew those styles commensurate with it, as all the other historical brewers have done throughout time around the globe. 4. Buy an RO machine. Daddy ain't that rich. The great thing about being in the army is that I will move again, probably soon. I hope to at least go somewhere that I can get a water report when I ask for it. In the end, I just want to learn more. I'd also like to apply it through practical application as well. My biggest push for trying to figure things out is my plan to brew a kolsch this weekend. Not really a beer that benefits from additional bitterness. I'm cutting my water with distilled water, which should help. I'd build a desired water profile if I could get ahold of the salts from the LHBS, but a round trip up there takes a whole day. My beer is good. I look forward to making a beer that will jut knock my socks off one day. I guess I better get back to work...
  10. I've left mine on up to 20 psi, so you should be good @Bonsai & Brew
  11. Is it OK to leave a picnic tap indefinitely connected to a keg while maintaining 12 psi?
  12. Nice! It definitely beats purging gas to drop the pressure before serving, especially if you want to push it back up after drinking.
  13. I ordered 40’ of beverage line. I switched one line from the 3’ to 10’ and left my psi at 10, let the line cool for a bit and guess what? I poured a perfect 🍺. I guess I was wrong and now I will be switching all my lines over. Thanks boys!
  14. Thanks. The sticker has consistently shown it's between 50 & 67 since I brewed it Monday night. I'm going to therefore remain hopeful that it'll be OK.
  15. Interesting. I was gonna try a black ipa with the darkest belgian candi syrup. Im not sure if that has much roasted flavor
  16. Any strip will indicate the temperatures in the range. If the temperature is below or above the range, it usually indicates nothing. You can test this by simply putting the sticker in the refrigerator. I just tested my sticker on an empty LBK, hitting it with a hair dryer. Immediately showed nothing. Removed hair dryer, and the top temp (93) immediately showed up. Hair dryer again, nothing. This isn't rocket science. People lower temperatures by putting in frozen water bottles and rotating them out, and raise temperatures by putting in hot water bottles and rotating them out.
  17. Thanks Rick. You're absolutely right - I went into this recipe not fully prepared for various reasons. It's been hard to find a thermometer strip at local pet stores that go below 64. I do have the Mr. Beer one and it has the range between 50 & 67. Do you know that if it was *below* that would the strip simply not indicate anything? Anyway, temperature here for the next 5-10 days is typical winter weather for January in Fredericksburg - lows at night in 30s, highs during the day in 50s, sometimes low 60s so I'm hoping in the garage in the cooler it'll stay in the 50-60 range.
  18. Ever drink a beer that was black as a moonless night but it had absolutely no bitterness? Been puzzling me for a couple years but I think I figured out how they did it. https://www.williamsbrewing.com/4-Oz-Sinamar-Natural-Coloring-P2651.aspx
  19. Comp potential. Best foot forward!
  20. Yeah, I've been toying with that calculator. I've been trying to make adjustments to my current water, to defray the cost (a whopping 69 cents per gallon lol) and the headache SWMBO gives me in grief for loading up the shopping cart with distilled water lol.
  21. I like that you're going the extra mile and acquiring golden promise malt for your Irish Red!
  22. A guy at my LHBS demonstrated this calculator to me. Seemed simple enough. https://www.homebrewtalk.com/forum/threads/ez-water-calculator-3-0.261001/
  23. My kit told me to add LME. Where'd you get yours?
  24. So I attempted to contact my backwoods water department, to no avail. The best they could provide were the quality test reports showing they meet EPA regulations for arsenic and other radioactive stuff. I plan on cutting my mash/sparge water with a 50% dilution of distilled water to balance out the profile a little bit. With the levels I'm at, certain salt additions will drive up some of the levels that are too high (like magnesium). My beer is good, but I want to see if it could be better. And I'm doing a kolsch next, which would benefit from a solid water profile. I could build my water completely, but I'm not ready for that just yet.
  25. Hell, I'll let you rebuild my pipeline with all that grain!
  26. Suspecting is not the way to brew beer. You can get a stick on thermometer at a store that sells aquariums, and you'll know. If it's in a cooler with the lid shut, there is no way it's that cold. Here's the Fermentis data sheet - https://fermentis.com/wp-content/uploads/2018/03/SafLager-S-23.pdf
  27. I just ordered an assortment of 41lbs of grain. Pils, wheat, briess 2 row, Maris, golden promise, and a little melanoiden. With what I've already got on hand in base and specialty, plus hops and yeast, I should be set for a few months. First will be an Irish red and a witbier back to back, then probably shift back to a couple larger repeat batches of Altbier and a Pale Ale like my Night Moves or depending on how well it turns out my Wiscohops PA. I'm excited to get brewing again after the holidays and looking forward to rebuilding my pipeline.
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