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Search: Posts Made By: chefmike
Forum: Electric Brewing 11-17-2013, 11:50 PM
Replies: 7
Views: 1,239
Posted By chefmike
If you account for the mass of the cooler either...

If you account for the mass of the cooler either by preheating or adjusting the temp of the addition, i would be surprised if you had significant temperature loss. Mine are very stable, even doing 5...
Forum: Beginners Beer Brewing Forum 02-17-2013, 05:27 PM
Replies: 10
Views: 1,414
Posted By chefmike
Or just drop the chiller in at flameout. If you...

Or just drop the chiller in at flameout. If you have something that is going to out live 200+ degrees for a few mintues, call NASA.
Forum: Cider Forum 02-17-2013, 05:23 PM
Replies: 8
Views: 364
Posted By chefmike
You are going to take a six pack of some store...

You are going to take a six pack of some store bought hard cider, empty the carbonated bottles into a fermenter, add yeast, try to ferment further, then prime and rebottle to adjust the FG of the...
Forum: General Beer Discussion 12-22-2012, 01:25 AM
Replies: 2
Views: 303
Posted By chefmike
When you say "kegged on beer gas", do you mean...

When you say "kegged on beer gas", do you mean nitogen/C02 mix? Because that is a way different bird than straight co2 and your palette will interpret them differently. Plus bottle conditioned is on...
Forum: General Beer Discussion 11-24-2012, 11:32 PM
Replies: 29
Views: 1,545
Posted By chefmike
I look for a place that is willing to accept the...

I look for a place that is willing to accept the many different opinions and variations on homebrewing from the knowledgable staff.

I am NOT looking for a lecture from an "expert" whose only...
Forum: Fermentation & Yeast 09-24-2012, 02:12 AM
Replies: 5
Views: 246
Posted By chefmike
Dump and go. 16 oz is overkill. There is a...

Dump and go. 16 oz is overkill. There is a calculator... Mrmalty.com iirc

And by overkill, i mean no worries... Dump and go. Relax.

And it is always better to sanitize and dip, then dump that...
Forum: General Chit Chat 09-10-2012, 02:35 AM
Replies: 28
Views: 2,090
Posted By chefmike
Dust came from the hoppers on top... Load the...

Dust came from the hoppers on top... Load the pellets in and it had an auger type thing that fed the combustion chamber. The dust would rise out of that chamber, through the top. They burned great,...
Forum: General Chit Chat 09-09-2012, 07:04 PM
Replies: 28
Views: 2,090
Posted By chefmike
My complaint with pellet stoves was the dust. I...

My complaint with pellet stoves was the dust. I had several in Colorado (all at work, I heated my cabin with wood). Dust always covered everything in the room with the stove.

Granted, it is very...
Forum: Equipment/Sanitation 09-09-2012, 05:46 PM
Replies: 2
Views: 387
Posted By chefmike
Nothing used pre-boil would need to be sanitized,...

Nothing used pre-boil would need to be sanitized, just clean it sensibly after use and maybe shake the dust off before you use it!
Forum: General Techniques 04-22-2012, 11:36 PM
Replies: 52
Views: 19,138
Posted By chefmike
Old yeast is easy... did you get your bird? ...

Old yeast is easy... did you get your bird?

:mug:
Forum: General Beer Discussion 04-07-2012, 04:47 PM
Replies: 249
Views: 16,661
Posted By chefmike
Thanks. We are in the middle of bringing up a new...

Thanks. We are in the middle of bringing up a new site as we transition from a Friday night fellowship into an operational pub. A kickstarter style campaign will be coming online in the next few...
Forum: Beginners Beer Brewing Forum 01-23-2012, 07:09 PM
Replies: 5
Views: 335
Posted By chefmike
Search washing yeast for more info. I have...

Search washing yeast for more info.

I have scooped yeast from trub into a sanitized mason jar using a sanitized scoop and used it 12 months later. I regularly use a popular strain of ale yeast...
Forum: General Beer Discussion 01-22-2012, 01:51 PM
Replies: 8
Views: 633
Posted By chefmike
Well... wrong? no. I do not believe in wrong. ...

Well... wrong? no. I do not believe in wrong.

Hop presence will change over time. It is more fun to taste it in a keg. A keg is also a more stable environment, as you force out the oxygen with...
Forum: Meat Smoking, Curing and Sausage Making 12-31-2011, 02:30 PM
Replies: 61
Views: 7,285
Posted By chefmike
longer cooking = less moisture faster cooking...

longer cooking = less moisture
faster cooking changes texture.
convection is not necessary with this recipe.
but I bet it was still good. really does not matter.
Forum: Meat Smoking, Curing and Sausage Making 12-31-2011, 02:28 PM
Replies: 61
Views: 7,285
Posted By chefmike
I have never used it. a quick search showed me...

I have never used it. a quick search showed me this:


the recipe was originally done with TQ, but I never stock it. I would not do a straight sub as you end up very high on the nitrites. just my...
Forum: Meat Smoking, Curing and Sausage Making 11-22-2011, 12:54 AM
Replies: 61
Views: 7,285
Posted By chefmike
Post back how it works with Turkey. I have not...

Post back how it works with Turkey. I have not tried that. Interesting though. I think it would be very crumbly when cooked.

I am making a bunch of this at the inlaws request. I think I am going...
Forum: Extract Brewing 09-27-2011, 08:38 PM
Replies: 19
Views: 1,455
Posted By chefmike
When I switched to full boil (extract), I finally...

When I switched to full boil (extract), I finally got the aroma and flavor on my pale ale. WORLD of difference. Floral and citrus nuances that were just missing doing my 2 gallons boils.


I...
Forum: General Techniques 09-03-2011, 02:01 AM
Replies: 41
Views: 29,152
Posted By chefmike
hmmm... where could I find a weak acid...

hmmm... where could I find a weak acid solution...

Do you by chance use star-san to sanitize?

:)
Forum: Electric Brewing 08-26-2011, 04:31 PM
Replies: 26
Views: 2,685
Posted By chefmike
Just use a cooler for your mash. Heat an HLT,...

Just use a cooler for your mash. Heat an HLT, pump to the cooler, then drain to BK. I guess you could pump to a BK if you set it up right. Or do a 2 tier.

That would work, right?
Forum: Home Brewing Photo Forum 08-26-2011, 02:59 AM
Replies: 15
Views: 7,443
Posted By chefmike
Nice shading. Nice clean tat. Simple, basic. Real...

Nice shading. Nice clean tat. Simple, basic. Real nice!
Forum: General Beer Discussion 08-19-2011, 03:50 PM
Replies: 6
Views: 671
Posted By chefmike
There are both federal regulations...

There are both federal regulations (http://www.ttb.gov/applications/brewery_brewpub_packet.shtml) and state regulations (which vary across the nation).

Some states merely require a different...
Forum: General Beer Discussion 08-18-2011, 02:36 AM
Replies: 6
Views: 671
Posted By chefmike
probrewer.com and you still need to file...

probrewer.com

and you still need to file with the TTB unless you are contracting with another brewer to brew your beer. Oh and then you still need to file with the TTB.
Forum: Mead Forum 08-17-2011, 05:45 PM
Replies: 61
Views: 26,822
Posted By chefmike
Any taste notes on this now? I am intrigued....

Any taste notes on this now?

I am intrigued. I am thinking about doing some mead. I can get $12/ 5lbs. Now to read more recipes.
Forum: General Beer Discussion 08-17-2011, 05:19 PM
Replies: 30
Views: 1,764
Posted By chefmike
In my mind I am seeing one of those luggage racks...

In my mind I am seeing one of those luggage racks from a hotel that bell hops use... with a boom to raise a carboy in a sling.

We just have to get smarter to age well I guess!
Forum: General Beer Discussion 08-17-2011, 05:14 PM
Replies: 11
Views: 605
Posted By chefmike
I roast them in chunks and try to get some...

I roast them in chunks and try to get some carmelization. I do the same with pumpkin. Canned pumpkin can be spread on a cookie sheet and then roast the hell out. I then mix it into my mash (often I...
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