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Search: Posts Made By: hal2814
Forum: General Beer Discussion 01-04-2011, 11:49 AM
Replies: 18
Views: 970
Posted By hal2814
Mold and staleness are your only real enemies. ...

Mold and staleness are your only real enemies. If it was dry I wouldn't worry about the former. The latter will probably get you to some degree but may work in your favor. One of the best porters...
Forum: Fermentation & Yeast 12-21-2010, 02:33 PM
Replies: 10
Views: 639
Posted By hal2814
If you're going to pitch dry lager yeast at...

If you're going to pitch dry lager yeast at fermentation temps, then 2 packs is a very good idea. If you pitch warm and then cool to fermentation temps, you'll be fine with 1. 34/70 isn't going to...
Forum: General Beer Discussion 12-21-2010, 01:49 PM
Replies: 91
Views: 3,100
Posted By hal2814
In the absences of better offers, I think you...

In the absences of better offers, I think you should take the offer you have. If you have multiple offers, my advice is to take the one that offers you the most marketable job skills even if it pays...
Forum: Bottling/Kegging 12-21-2010, 12:47 AM
Replies: 22
Views: 3,111
Posted By hal2814
I want a mountain climber like in The Price is...

I want a mountain climber like in The Price is Right who yodels and climbs up the mountain while the tap handle is pulled and falls off the cliff when I'm out:
...
Forum: Beginners Beer Brewing Forum 12-20-2010, 06:27 PM
Replies: 22
Views: 1,958
Posted By hal2814
I've been thinking about it. There are a few...

I've been thinking about it. There are a few yeast strains that just don't like to clear no matter what you do. (Wyeast 2565, I'm looking at you.) I'm also getting tired of crap settling in the...
Forum: General Beer Discussion 12-20-2010, 06:16 PM
Replies: 6
Views: 2,928
Posted By hal2814
Sealed reasonably well, I've used pre-milled...

Sealed reasonably well, I've used pre-milled grains up to a year old. In my experience, around 6 months my roasted grains start losing a bit of flavor.
Forum: Fermentation & Yeast 12-19-2010, 05:47 PM
Replies: 10
Views: 596
Posted By hal2814
IIRC, Weyermann's Bohemian Pilsner is the one...

IIRC, Weyermann's Bohemian Pilsner is the one that's intentionally under-modified (to today's standards).
Forum: Fermentation & Yeast 12-18-2010, 12:56 AM
Replies: 10
Views: 596
Posted By hal2814
I use Weyermann pilsner all the time with 60...

I use Weyermann pilsner all the time with 60 minute boils. Just get it rolling well and you won't have to worry about DMS.
Forum: Beginners Beer Brewing Forum 12-17-2010, 11:43 AM
Replies: 4
Views: 271
Posted By hal2814
The American IPA has taken on a life of its own. ...

The American IPA has taken on a life of its own. 10-15 years ago about the only difference was the strains of hops used. These days, American IPAs like to crank the IBUs and hop aroma to 11. I...
Forum: All Grain & Partial Mash Brewing 12-17-2010, 11:33 AM
Replies: 10
Views: 713
Posted By hal2814
Not to be a Debbie Downwer, but infections can...

Not to be a Debbie Downwer, but infections can also cause DMS. If you did a 90 minute boil, that's a far more likely culprit if it is indeed DMS.
Forum: Beginners Beer Brewing Forum 12-16-2010, 07:35 PM
Replies: 21
Views: 1,152
Posted By hal2814
I've been using it in Belgians ever since reading...

I've been using it in Belgians ever since reading Brew Like a Monk. They advocate its use there. I have to admit I haven't noticed a difference since making the switch from corn sugar to cane.
Forum: General Beer Discussion 12-16-2010, 03:50 PM
Replies: 33
Views: 1,916
Posted By hal2814
I doubt many of us brew based on what we can or...

I doubt many of us brew based on what we can or can't find in the store, but what we can or can't find in the store dictates what is unique in our brewing. Though we still make a lot of them, we...
Forum: General Beer Discussion 12-15-2010, 03:01 PM
Replies: 33
Views: 1,916
Posted By hal2814
To be fair, the trendy in brewing stems from what...

To be fair, the trendy in brewing stems from what you can't find in commercial craft brews. IPAs are no longer trendy because every microbrewery has one. But session beers are becoming very trendy...
Forum: Beginners Beer Brewing Forum 12-15-2010, 02:26 PM
Replies: 11
Views: 749
Posted By hal2814
I still use my 8-gallon enamelware pot for 5...

I still use my 8-gallon enamelware pot for 5 gallon batches. It's not that I don't like my keggle but being stainless it doesn't transfer heat as well so I end up using more propane to get the wort...
Forum: Beginners Beer Brewing Forum 12-15-2010, 02:17 PM
Replies: 10
Views: 410
Posted By hal2814
This is my method: 1. Look first. If it's...

This is my method:
1. Look first. If it's clear...
2. Smell. Does it still smell like rotten eggs and/or butterscotch. If not...
3. Taste. Pull a sample and taste it. If all of the...
Forum: General Beer Discussion 12-14-2010, 05:33 PM
Replies: 31
Views: 2,531
Posted By hal2814
No but if I did any other cooking in my basement,...

No but if I did any other cooking in my basement, I likely would. It's the only room down there with running water and a large basin.
Forum: Fermentation & Yeast 12-14-2010, 05:13 PM
Replies: 26
Views: 1,446
Posted By hal2814
I respect your advice, Revvy, but re-read my...

I respect your advice, Revvy, but re-read my post. If fermentation hasn't started, there's not a whole lot excess of CO2 in solution.

(emphasis mine)

Once again, reread my post. I'm very...
Forum: General Beer Discussion 12-14-2010, 03:45 PM
Replies: 33
Views: 1,916
Posted By hal2814
I think everyone gets into limit-pushing trends...

I think everyone gets into limit-pushing trends in this hobby. It's only natural. The highest OG I have in my current log book (stretching back 2 years or so) is 1.056. Most of my beers come in...
Forum: Fermentation & Yeast 12-14-2010, 01:05 PM
Replies: 26
Views: 1,446
Posted By hal2814
Bubbles do imply that fermentation has started...

Bubbles do imply that fermentation has started but confusion sets in when people take that implication and try to make it an equation. They think, "If bubbles mean fermentation has started then no...
Forum: General Beer Discussion 12-14-2010, 12:54 PM
Replies: 31
Views: 2,531
Posted By hal2814
My equipment is stored in the tub in my deuce...

My equipment is stored in the tub in my deuce room downstairs. In the summer, I ferment in there, but in the winter, I have better locations in the basement. Either way, that's where I clean and...
Forum: General Beer Discussion 12-13-2010, 06:02 PM
Replies: 79
Views: 5,987
Posted By hal2814
Really? You have to license a bouncer in your...

Really? You have to license a bouncer in your state? I'd love to see the licensing exam tests :)
Forum: General Beer Discussion 12-10-2010, 02:06 PM
Replies: 79
Views: 5,987
Posted By hal2814
The manager is going to back up the bartender...

The manager is going to back up the bartender when it comes to cutting someone off. Period. Sometimes the manager will override the bartender and cut someone off who the bartender would otherwise...
Forum: Beginners Beer Brewing Forum 12-10-2010, 12:08 PM
Replies: 9
Views: 2,468
Posted By hal2814
In your situation, you should tell your friends...

In your situation, you should tell your friends and family to wait if you gave them beer that wasn't completely bottle conditioned yet. But just to be clear, putting a beer in the fridge will only...
Forum: General Beer Discussion 12-10-2010, 11:57 AM
Replies: 38
Views: 3,332
Posted By hal2814
It's hard to know how beer has changed from year...

It's hard to know how beer has changed from year to year. How do you compare? Do you keep a bottle lying around? Somehow I don't think the 1-year-old bottle of beer will be a good indicator. You...
Forum: General Beer Discussion 12-09-2010, 09:14 PM
Replies: 21
Views: 1,025
Posted By hal2814
About a week less than I'd like it to. (On a...

About a week less than I'd like it to.

(On a more serious note, two weeks for my session beers, three to fours weeks for my other stuff.)
Showing results 1 to 25 of 462

 
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