Discuss brewing techniques, recipes, equipment, etc. http://www.foamontherange.org/forums/list.php?2 Fri, 10 Sep 2010 06:42:35 -0600 Phorum 5.2.10 http://www.foamontherange.org/forums/read.php?2,98,98#msg-98 http://www.foamontherange.org/forums/read.php?2,98,98#msg-98 I have four spots available for this online course. It is on July 23 @ 12:30 pm. I will host at my house. Cost is $30/person. I

Here is some info on the course:

Our online learning program that teaches you to recognize common beer off-flavors including those required for the Certified Cicerone exam.

This class takes a novel approach to online learning by linking standardized tasting materials shipped to you in advance of the class with an online lecture to help you learn.

When you register for this course, you will receive calibrated tasting spikes that you add to beer to quickly and easily create off-flavor samples for the tutored tasting session.

The 75-minute class will cover:

Tasting technique
Flavor variations: fruity flavor
Discussion and tasting of 5 key off-flavors:
DMS
Diacetyl
Oxidized
Acetlaldehyde
Infection

The registration fee for this course includes

Detailed Set Up Instructions
PDF copy of the lecture slides
Online lecture with tasting (approximately 75 minutes)
Recommended additional tasting exercises
Access to the recorded lecture for review]]> Kevin R Brewing Discussion Fri, 09 Jul 2010 18:14:12 -0600 http://www.foamontherange.org/forums/read.php?2,97,97#msg-97 http://www.foamontherange.org/forums/read.php?2,97,97#msg-97
Here is my simple guide on how to create your own customized beer labels using a simple Microsoft Word document.. Enjoy!]]> J. Reid Brewing Discussion Tue, 06 Jul 2010 19:02:25 -0600 http://www.foamontherange.org/forums/read.php?2,91,91#msg-91 http://www.foamontherange.org/forums/read.php?2,91,91#msg-91
If you're a big fan of beers from Stone Brewery like I am than this might interest you. I'm not sure why this occured to me last night during the Barron Von Micho's presentation on mexican lagers but it did (good job by the way Micho, I enjoyed it along with the beers). Maybe my subconscious was yearning for a few more IBU's or a little more ABV than mexican lagers deliver but which Stone typically does - sometimes to excess!

Anyway, last summer I came across my July/August 2006 Zymurgy magazine which has the recipes for Stone Brewery's 5th through 9th anniversary ales. It states in the article to contact White Labs for their yeast recommendations for these ales, so I did. I thought I'd share their recommendations with the club for those who'd like to more accurately clone some of their beers.

I tried the extract version of #7 and it was delicious! I also attached the recipes for your convenience.


Cheers!
Dave Mease]]> dmease Brewing Discussion Mon, 24 May 2010 22:33:08 -0600 http://www.foamontherange.org/forums/read.php?2,84,84#msg-84 http://www.foamontherange.org/forums/read.php?2,84,84#msg-84
bobz]]> bobz Brewing Discussion Mon, 22 Mar 2010 17:35:03 -0600 http://www.foamontherange.org/forums/read.php?2,70,70#msg-70 http://www.foamontherange.org/forums/read.php?2,70,70#msg-70 RichS Brewing Discussion Thu, 04 Feb 2010 09:27:34 -0700 http://www.foamontherange.org/forums/read.php?2,64,64#msg-64 http://www.foamontherange.org/forums/read.php?2,64,64#msg-64 Brooks Brewing Discussion Wed, 10 Mar 2010 13:04:28 -0700 http://www.foamontherange.org/forums/read.php?2,61,61#msg-61 http://www.foamontherange.org/forums/read.php?2,61,61#msg-61 i am moving back to denver next month. and i look forward to joining a club. foam on the range seems awesome.
i have only been brewing for a few months but ever since the first batch i've been hooked. everything about beer interests me in a way that it never did before.
so i'm doing a porter for the first time. i did a partial mash and unfortunately the temp. was off for a while, a bit too high about 20-30 degrees. and during the boil i did cascade - 1.3oz. at 60 minutes. and 2 oz. fuggle at 40 minutes. i'm guessing the cascade and large amount of fuggle will give a solid but not overpowering bitter hop flavor.
basically i'm drinking a porter right now and seeing how it has a lot of body and i could see how too much hops can be bad. but at the same time my mash shouldn't be too rich.... right?

any thought? the process, idea, ect.
thanks,
happyhour home brew.]]> HappyHour Brewing Discussion Wed, 16 Dec 2009 19:43:58 -0700 http://www.foamontherange.org/forums/read.php?2,46,46#msg-46 http://www.foamontherange.org/forums/read.php?2,46,46#msg-46
I am part of a BJCP study group. We are seeking copies of past tests to use for exam preparation. If you have any can you please contact me at jondenver77@yahoo.com

Thanks]]> Jonathan A Brewing Discussion Sun, 22 Nov 2009 16:55:58 -0700 http://www.foamontherange.org/forums/read.php?2,14,14#msg-14 http://www.foamontherange.org/forums/read.php?2,14,14#msg-14
I have a really cool old beer fridge that is hand painted and is not keeping temperature. Not sure what the problem is. Can anyone recommend a someone who can possibly figure out whats wrong and be able to fix it? I hope to not have to replace it.

Thanks

Jonathan]]> Jonathan A Brewing Discussion Thu, 20 Aug 2009 12:00:18 -0600 http://www.foamontherange.org/forums/read.php?2,11,11#msg-11 http://www.foamontherange.org/forums/read.php?2,11,11#msg-11 hophead78 Brewing Discussion Wed, 22 Jul 2009 18:59:26 -0600 http://www.foamontherange.org/forums/read.php?2,8,8#msg-8 http://www.foamontherange.org/forums/read.php?2,8,8#msg-8
The problem is that there is no way to know what you get. Unless you take the tank to a reputable dealer and watch them fill the tank to 20 pounds on the scale while you stand there. I do that with mine. And my guy has a buy 3 get one free deal. I get a full tank, and end up paying less over time for propane. His one time cost is more than the returnable tanks, but for 4 I save at least 10% per refill over returnable tanks. Or you can buy a tank valve fitting and assemble a guage tree so that you can quickly check pressure for the fill level of tanks when you buy, and try and find the one that is closest to full.

Find someone who fills while you watch and does it by releasing via the pressure relief valve or by weight on a scale.
enjoy]]> TONY MCCRIMMON Brewing Discussion Fri, 19 Jun 2009 08:13:58 -0600 http://www.foamontherange.org/forums/read.php?2,7,7#msg-7 http://www.foamontherange.org/forums/read.php?2,7,7#msg-7
I am remaking some of my Golden Sunset and I have a question for you re Mead Starters. I smacked a Wyeast Sweet Mead Pack dated February and waited for it to swell. It took about a day to swell half way. I pitched it into a solution of 1 cup honey + 2 cups of H20 and about 1/2 tsp of yeast Nutrient yesterday around 3pm. It is in a growler about half full with an air lock. I still have no visible fermentation. I prepared my honey and spices and am ready to add in the juice, but am holding off until I see some fermentation. What do you think I should do? Wait longer, add more yeast to the starter, mix in the juice and add the starter and another yeast pack, other?

Thanks for your help

AWESOME SITE...THANKS!



Jonathan]]> Jonathan A Brewing Discussion Tue, 01 Sep 2009 13:31:50 -0600 http://www.foamontherange.org/forums/read.php?2,1,1#msg-1 http://www.foamontherange.org/forums/read.php?2,1,1#msg-1 What are the best procedures for adding pumpkin to a batch?

When I add it at the start of the boil, it forces me to lose a lot of wort when transferring to the primary fermenter due to all the pumpkin sediment. ]]> shark Brewing Discussion Thu, 03 Sep 2009 16:30:55 -0600