wtaylor3
Well-Known Member
- Joined
- Apr 12, 2013
- Messages
- 707
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- 101
I love PBR.
Me too, 'MURICA
I love PBR.
When I was single and first started brewing in 1990 I jumped in with
the enthusiasm meter pegged out. Finally, I was in my 680 square
foot apartment cooking up a batch and looked in the corner
to realize I had EIGHT CASES bottled.
Took a self intervention and a few parties but got it all back under
control. Never thought of doing smaller batches.
All the Best,
D. White
I'm a microbiologist, got a M.S. and when I was in school I had a big fancy lab with all kinds of culture equipment, incubators, autoclave, etc.
Yet I've never been the least bit interest in yeast culturing. Aside from reusing a yeast cake from time to time I never do much more than sprinkle dry yeast or pour in the smack pack. I never make starters, but for big beers I may make a "starter" beer a few weeks ahead of time.
It seems strange to me that I feel this way, but maybe I've just gotten so lazy from all the lab equipment that going back to Pasteur's methods is too much work.
I love PBR.
Well I'm confessing as its happening, 2 back to back batches and thermometer broke in between I guess because at boiling point it's reading 238, meaning I mashed about 20 some odd degrees too high
Sometimes when I read forum posts of otherwise intelligent homebrewers being dicks to other homebrewers, espousing their entrenched beliefs in rude and obnoxious ways, I read them in this guy's voice and it all makes sense:
Haha! Sometimes I don't post because I am such a noob and know I'll get those people responding.... But I think you have just given me the solution!!
I can confess to doing a night-time run to the supermarket to go dumpster diving for empty beer bottles from the bottle bank rather than buying glass. I'm not proud.. nor was SWMBO who refused point blank to even leave the car even though I tried reasoning with her that her small hands would be perfect to reach through the holes to grab the bottles or despite my offer to dangle her by her feet into the bin to reach the ones at the bottom... mind the wasps!
I still haven't lived this one down.
Do you by chance live underground?
I can confess to doing a night-time run to the supermarket to go dumpster diving for empty beer bottles from the bottle bank rather than buying glass. I'm not proud.. nor was SWMBO who refused point blank to even leave the car even though I tried reasoning with her that her small hands would be perfect to reach through the holes to grab the bottles or despite my offer to dangle her by her feet into the bin to reach the ones at the bottom... mind the wasps!
I still haven't lived this one down.
I just brewed a beer, and whereas I normally filter out most of the hops and trub by pouring into my bottling bucket through a mesh filter before then putting everything into the fermenter, I just didn't feel like busting out, sanitizing and after cleaning all that extra stuff...I just siphoned wort, trub and 4 oz of spent pellet hops directly into my better bottle.
I also pitched US-05 at 59*F... (God, I love the groundwater temps here in western PA! Used to fight to get my beers down to 70*F in the dead of winter when I was in NC...)
And you know what, I feel good about it!
Dumping everything into the fermenter is a legitimate technique.
I also pitched US-05 at 59*F...
And you know what, I feel good about it!
I've got a Cream Ale with US-05 fermenting at 59* right now and I couldn't be happier about it. I pitched it at about 50*.
I poop in all my beers
I poop in all my beers
I actually pitched a third generation slurry, so it got started a good bit faster (12 hrs) than the first gen pitch generally(~24hrs)....!
I actually had to do a quick double take to make sure SnakeRidge wasn't the same poster as BrotherBock....
Just had KBS last night at a special tapping. It was meh.
I'm the one who does not poop in his beers... I suspect Brother Bock may be a goat. That's how goats brew.
I'm the one who does not poop in his beers... I suspect Brother Bock may be a goat. That's how goats brew.
I once measured gravity with a refractometer post fermentation without applying any correction factor. I freaked out because it appeared the fermentation had stalled at 1030. This was before I had studied oxidation much, so I proceeded to shake and stir, aerating what was really completely fermented beer. Even pitched another $6 vial... Nothing. Then I realized what I had done, tried the trusty hydrometer and voila.... Oxygenated 1.010 beer! Actually, it never ended up tasting like cardboard after all. It can be tough to ruin beer sometimes!
I find that it is incredibly hard to ruin a beer. especially to the point of not being drinkable.
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