Posted on 01/29/2016 3:36:54 PM PST by taxcontrol
Ok list members, I am going to start a last Friday in the month discussion thread each month. I will start with a question that will hopefully kick of some interesting discussions.
ohhhhh. just saw this in Latest Posts.. would you add me to the ping list?
thanks
Well, after I Cruz on over to my local supplier, I check out their Christie malt. Not bad for 6-row malt, I figure. I think it was the type used to brew Carly Black Label. I liked that beer if I only wanted 1 or 2 bottles, but I would head for the Sierra Nevada whenever I got a Kasich.
But then, I Rand into the proprietor, and he sez that more important than the ingredients is keeping the brewing equipment clean. He recommends an iodine-based sterilizer for keeping my brew space clean. “Darn,” I exclaimed, “I wish I had that before my last two batches that I ruined with infection.” I’ve Ben Carsin’ to the heavens ever since.
“But what about lambics,” I ask? “They add fruit and open the fermentation process to the outside air. Isn’t that a bit un-Sanitoriumy?”
“Lambics? Well, why didn’t you say so?” He took me to their stock of lambic ingredients, including cherries, raspberries and Huckabees. He also told me that some crazies brew spicy beer by adding red-Rubios from a pepper Bush. No thanks, dat.
By the time I was done shopping, the clerk rang up the charges. I was sure he had Trumped us the bill. It came to more than I make in a week. Something seemed dreadfully wrong.
When I woke up in a sweat, I realized it was just a bad dream.
Having a good supply of fresh yeast on hand is a big one for me. Otherwise, the online sellers are pretty good for most of the rest.
Thing to remember on yeast though is that you can start your own from the remaining yeast in commercial beer. So long as its bottle conditioned.
Please add me to the ping list. Thanks
What makes a good store?
All of what you list, but for me the big one is lots of **FRESH** ingredients. Preferably as much in bulk as possible. Hopefully a good grain milling system (don’t yet have my own mill at home).
My “go to” store locally is Maryland Homebrew up in Columbia. Friendly staff, decent assortment of equipment, good selection of ingredients (hops, yeasts, grains, adjuncts). I know there’s a homebrew store in Annapolis, but haven’t ever visited there yet. I’ve been to the “My Local Homebrew” in Falls Church a couple of times (near one of my work sites)...wasn’t all that impressed with the place.
I wort on it, but I’d like to be.
You can add me to the ping list. I worked at the nation’s largest wholesaler of wine and beer-making ingredients when I was a young man. I ended up running one their retail outlets in Ohio for awhile, but after months of taste-testing everyone’s concoctions, I joined the military to take a break from it.
I know all the ins and outs, having to make my own wine and beer in the store for sampling. Best ever was a German double Boch. Smoooooooootttthhhhh.
Hi Dolly. Isn’t this interesting?
Please add me to your list too.
Thanks
Used to brew with my dad, he passed 18 years ago. Thinking of doing it again. This will be a fun thread. :)
Now that is good typing right there. Well done.
I’m just getting into kegging. Any tips about forced carb vs slow carb?
I’m thinking about growing hops. Anybody have experience?
If #7 is the ping list, I’d like to be on it. Thanks.
I haven’t brewed in ages...well, a couple of years anyhow...I go to F.H. Steinbart, probably one of the best brewing supply stores anywhere. They have a wide selection of grain at reasonable prices and all the equipment you could ever need. I’m an all-grain (well...mostly...I supplement with DME to increase gravity) brewer, so the grain selection is important to me.
They also have classes, but I’ve never gone to them.
“cleaner”
As I understand it, the above outfit specializes in working with beginner/intermediate brewers and winemakers.
I’ve force carbonated with good results but recommend being patient and let it carbonate more slowly. With forced carbonation you risk over shooting the target C02 and having to remove the disolved C02 from the beer. It can develop a C02 ‘bite. If you do force it, shoot for the low end and test it.
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