alien
Well-Known Member
Do I know a welder in Fort Irwin, CA? No.
Do I know a welder in Fort Irwin, CA? No.
joshbhs04 said:Anyone know of some welders? I was going to build my rack out here at my buddies shop but ran out of time.
Hey Josh, I recognize you from somewhere... Shenanigan=usrower
Moved downtown recently (west washington square) and just brewed my first IPA in my kitchen. Old electric stoves can push out a lot of heat which surprised me. Don't need a propane burner. The ferm fridge was an essential though.
if you need a welder, pm me what you need.
i have a buddy near temples campus that would most likely help out.
Howdy folks. Located in Central Bucks (Warminster). Still looking around for any local brewers.
Heard a local homebrewer is opening up a small operation in Hatboro next month. Calling himself Crooked Eye Brewing.
Thanks Gitmoe. Thursday is my oldest son's birthday. Maybe next time.
I have a couple of questions:
Where are the best places for single bottles/six packs north of town (Glenside/Abington)?
Does anyone in the same area wash yeast and have a good Belgian Strain I can get a sample of (Westmalle, Chimay, Chouffe)? I'll trade brews or some of my limited strain collection. I'm stocked up on everything but yeast and over beer budget but want to brew!
I live in Jenkintown and work in Glenside. Thanks for the recommendations.
There are more than a few locals to you. I'm in a local club called GLUB. We meet in Chestnut Hill which isn't far from you. We have a meeting next thursday at Campbell's Place on Germantown at 7:30pm. More than welcome to join us for the evening if you want to meet some locals...
I have a couple of questions:
Where are the best places for single bottles/six packs north of town (Glenside/Abington)?
Lagunitas Lil Sumpin Sumpin in fridge now.
Monk in the Yunk bottle conditioning. Will be ready for wife's bday.
Fonthill Farmhouse Saison ready mid Sept
Simcoe IIPA ready for my birthday in late Sept
Gitmoe, I've talked with you a few times. I was there last night 10 minutes before closing to get some supplies. Having trouble figuring out the saison. The SG was 1.012 9 days after brewing so I moved it to a carboy. Now it's still bubbling a little at a time so I'm letting it sit.
This is why I always keep frozen vials of 3711 on hand, I use it to finish out Saisons all the time. Grab yourself a smack pack and pitch it into your Saison, it will dry out in a week.
Gitmoe said:I haven't had time to brew since maybe early June. I'm brewing next week no matter what, no excuses.
Just left Keystone. I haven't had any time to brew since my one year old was born, but with #2 showing up in Nov I am making time to brew this weekend. Got all my ingredients for a big RIS. it's been too long.
Wanna make a personal delivery Gitmoe?
BootsyFlanootsy said:I almost exclusively make farmhouse style ales. I don't get what all the fuss is over 3724/575 in re: under-attenuation. As long as your wort is highly fermentable and your primary temps are in the 80f-95f range.... you should be fine. I suspect most people try to make higher gravity Saisons ... 5.5%abv and up, which may account for the dreaded "stall". All of mine are usually finished in 3 weeks, maximum. I find 3711 to be bland and one-dimensional. just because it quickly dries an ale out to virtually nil is the reason I suspect most people are fond of it. I also suspect one could achieve similar results with champagne yeast.
I think a better choice than pitching 3711 into a stalled DuPont strain ferment, is to pitch Brett. waaaaaay more character.
on a related note I just tapped a keg of a farmhouse that was made with the new white labs, platinum saison blend. Very, very nice. From grain to glass in under three weeks.
I don't get what all the fuss is over 3724/575 in re: under-attenuation. As long as your wort is highly fermentable and your primary temps are in the 80f-95f range....
Most homebrewers who only brew one or two farmhouse beers a year would never think to ferment that warm. 70-75 is what most brewers ferment at regardless of style or strain. When I help customers wanting to make a farmhouse beer I suggest fermenting above 80 and they all look at me like I'm crazy. We ferment our farmhouse kits at keystone in our sunroom which stays about 85 all the time in the summer. Our Fonthill Farmhouse is probably my favorite recipe in our selection right now. Solid farmhouse base + New Zealand hops = win...
Which keystone do you work at? Im moving to Wynnewood on Wednesday and will be hitting up some stores to replenish my supplies.
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