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Alpha Male

07 Sep : 05:32PM

Yah!!! When in doubt, call them at HG. Technology only seems to work to a point, then an old school phone call saves the day. Does anyone other than me think that technology acts counterproductive to our human need to talk directly to someone? My biggest pet peeve is drive throughs. Most companies bust their butts to serve the lazy customer who can't bothe to get off his ass to come in to their place of business and ignores those that do. Perplexed by that one.

beermaker

07 Sep : 11:34AM

The mysterious case of the missing Roeselare has been solved. Thank you!

mostlymissiles

06 Sep : 08:17PM

thought about filling kegs from secondary this weekend but was tired after having to work all 3 days

arrogantbastard

06 Sep : 09:00AM

They are holding one for you - I saw it , plus theres an order in for more

beermaker

05 Sep : 07:46AM

I called yesterday and they said it was sold out. I have an order pending so I appreciate it ab...

arrogantbastard

04 Sep : 04:34PM

I was in there yesatrday and they had some - going again tomorrow and will recheck. I'll ask them to put one aside for you

beermaker

04 Sep : 02:08PM

I guess someone must have bought up all the Roeselare. It says out of stock.

arrogantbastard

03 Sep : 04:30PM

I was recently at the brouwers cafe which rated the highest beer bar on ratebeer - underwhelming but the lamb burger was good. worth a trip if you are close to downtown seattle

Beertracker

03 Sep : 09:58AM

Big Time, Elysian & Pike in Seattle. I've also heard that Freemont is good, but it opened since my last visit. If you get near Mt. Hood then visit Walking Man. Visit Silver City (Silverdale) if you get across the Sound or if you go up the 5, then stop at the Fishbowl (home of Fish Tale Ale) in Olympia. Also look for Diamond Knot IPA on draught. Enjoy the beer & the scenery!

drunkmechanic

03 Sep : 01:01AM

ok another road trip for me any brew pubs in washington state i should check out

beermaker

02 Sep : 06:23PM

Thanks Desiree!

Desiree

02 Sep : 03:38PM

And I don't recall getting any emails... I will investigate that too.

Desiree

02 Sep : 03:37PM

I have it on the website now:
[click here for web link]

Desiree

02 Sep : 03:33PM

we have the Roeselare in stock. Don't know why it's not onthe website.

beermaker

01 Sep : 04:17PM

At least I know they're not just picking on me.

Ok, I'm just kidding here folks..I love those guys.

Okierat

01 Sep : 01:59PM

Ya know I sent them an email they never answered back as well.

What are you two doing in that store?

beermaker

01 Sep : 12:05PM

They never answered my e-mail about it, so, Hey Dave & Desiree, you guys have roeselare in stock?

arrogantbastard

31 Aug : 01:41PM

FYI- I was in the store yesterday pretty sure they had the roselare

beermaker

30 Aug : 11:15AM

Thanks ab!

arrogantbastard

29 Aug : 11:46AM

For the Flanders you could use the wyeast 3278

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Chilling in the summer

Author

Post

Philosopher

Mon Jul 26 2010, 12:23PM

[ Grand Master Brewer ]

Joined: Sun Feb 12 2006, 03:39PM
Posts: 191

I see from the Forum and the Chatbox that several of you are brewing beer in this ridiculous heat. How are you are chilling your wort?

spencer

Mon Jul 26 2010, 01:34PM

[ Brewbie ]

Registered Member #437
Joined: Wed Jul 14 2010, 06:35PM
Posts: 1

I've been using a "no chill" method allowing my hot wort to cool overnight in a seal plastic container. I've really enjoyed the results. I also feel good about not losing all that water from my copper chilling coil.

I make mistakes, and I enjoy them.

Shelly

Mon Jul 26 2010, 02:41PM

[ St. Arnold ]

Registered Member #76
Joined: Sun Feb 12 2006, 03:39PM
Posts: 167

lots of ice, and only brewing small batches in the house so I can control the temps

..it's like flying down some backroad at midnight with your eyes closed and the headlights off..

Alpha Male

Mon Jul 26 2010, 10:22PM

[ Patron Saint of Brewers ]

Joined: Mon Jan 15 2007, 01:00AM
Posts: 247

I'm not brewing either, too freaking hot! The brewery is closed for summer vacation that runs into the fall. I guess you could throw 50 lbs. of ice at it, but I'd rather not screw with it. I just follow the lead of the Germans and they say it's too dang hot, don't brew.

Life is too short to drink cheap beer.

beergeek

Mon Jul 26 2010, 11:09PM

[ Grand Master Brewer ]

Registered Member #374
Joined: Wed Nov 18 2009, 09:21AM
Posts: 46

5 gallon batches. 60 foot immersion chiller till I get below 120 degrees. Takes 5 to 10 minutes. Put the kettle in a muck bucket with 20 lbs of ice. Continue to run the immersion chiller till about 80 degrees then just let the ice do the rest. I got to 65 degrees pretty easily in 102 degree heat. Maybe I had three bags of ice. Shade helps.

I have no idea what I'm saying. Just trying to get my post count up.

arrogantbastard

Tue Jul 27 2010, 05:01PM

[ St. Arnold ]

Joined: Sun Feb 12 2006, 03:39PM
Posts: 426

ice bath immersion coil prechiiler upstream of my plate chiller - pull on your big boy pants and get brewin- or hook up with someone who has a glycol chiller

mostlymissiles

Wed Jul 28 2010, 09:08PM

[ Grand Master Brewer ]

Registered Member #335
Joined: Wed Apr 08 2009, 04:07PM
Posts: 144

I use the plate chiller with the 75 degree tap to get to 85 or so, then send that into the copper coil in ice water post chiller to get to 72-74, it takes 20# of ice for 11 gallon batch

I try to brew every 4-5 weeks and reuse yeast

I forgot to say, this process takes between 10 and 15 minutes for the 11 gallons.

I just use the plate chiller when the water is 65 or less which is between October and May.

[ Edited Thu Jul 29 2010, 10:21PM ]

[click here for web link]
[click here for web link]

60 gallons of beer on tap, freezer has 12 kegs and is packed

4 full kegs in the 2nd freezer in reserve

New Roc Set

Thu Jul 29 2010, 09:07PM

[ Grand Master Brewer ]

Registered Member #342
Joined: Mon Apr 27 2009, 09:14PM
Posts: 176

Pre-chill in 5 gallon cooler with ice and 3/4" coil chiller to 30' coil chiller that goes in my 5 gallons of hot wort - gets it down to about 75 in 30minutes (which is about the norm on cooler days w/o ice).
Set the Carboy 1 in fridge for about 2-3 hours until it cools another 10 degrees, then rack it to sanitized Carboy 2.
Works great!
My only issue with heat is the flies - they suck!!!
Otherwise, I'm like the devil and love to cook in the sun!

[ Edited Thu Jul 29 2010, 09:08PM ]

Use Cascade for cleaner dishes!

Philosopher

Mon Aug 02 2010, 09:48AM

[ Grand Master Brewer ]

Joined: Sun Feb 12 2006, 03:39PM
Posts: 191

I have a beer fridge for my kegs, which actually is a small chest freezer. I have been thinking that I could skip the ice and chill with tap water as I usually do to get the wort down to around 85 degrees; rack into the fermenter; and then put the fermenter in the 32-degree beer fridge for an hour or two before I pitch the yeast. Does anybody see problems with that approach?

truckmann

Mon Aug 02 2010, 10:53AM

[ St. Arnold ]

Registered Member #63
Joined: Sun Feb 12 2006, 03:39PM
Posts: 267

Sounds like that would work to me if you have the space. I've been to busy to brew much this summer but in the past I used an ice bath pre-chiller with my old immersion coils to cool the water before going through the plate chiller. It worked fine as long as I kept agitating the pre-chillers.

The water coming from the tap at my house in the heat of summer approaches 85 degrees so an ice pre-chiller is a must for me. Hopefully when I find a new house the waterline will be buried deeper.

mostlymissiles

Mon Aug 02 2010, 09:37PM

[ Grand Master Brewer ]

Registered Member #335
Joined: Wed Apr 08 2009, 04:07PM
Posts: 144

before the ice post chiller, my option was to chill the 85+ wort in the freezer for a few hours to get to around 70

it was suggested that I use the copper coil and I just happened to have 25 feet of coil from some project I bought for 25 years ago and never used

cooling the wort faster lessens the chance of stray organisms deciding to take up residence in your tasty sweet goodness that you want the yeast to work on in stead

your choices will affect your product so choose wisely

[click here for web link]
[click here for web link]

60 gallons of beer on tap, freezer has 12 kegs and is packed

4 full kegs in the 2nd freezer in reserve

beergeek

Mon Aug 02 2010, 10:22PM

[ Grand Master Brewer ]

Registered Member #374
Joined: Wed Nov 18 2009, 09:21AM
Posts: 46

It probably depends on the handling whether or not it will stand a night in the fridge. If it's openly chilled out under the mimosa tree for an hour, probably not. I've got a cover with slots cut out for the immersion chiller so the kettle stays pretty well covered from boil to racking.

Seems I remember someone in our group with exceptionally mad skilz saying they chilled their lagers overnight before pitching yeast so I don't think it's out of the question.

I have no idea what I'm saying. Just trying to get my post count up.

Beertracker

Mon Aug 02 2010, 11:04PM

[ St. Arnold ]

Joined: Sun Feb 12 2006, 03:39PM
Posts: 568

I don't typically brew in this ridiculous heat, but I occasionally use a double-immersion chiller method when I have a brain fart. I use an old 25' of 3/8" copper chiller which is placed in a bucket with plenty of ice & rock salt (like your making homeade ice-cream) then connected to the garden hose. The warm water flows through chiller#1 & comes out between 45-60F into chiller#2 (50' of 1/2" copper) which is immersed in the wort. The whole process takes about 15-20 min. to chill boling wort to lager pitching temps during the summer heat!

[ Edited Mon Aug 02 2010, 11:09PM ]

CHEERS! Beertracker

"A homebrewed beer is truly a superior beer." ~ "Buffalo" Bill Owens - American Brewer

New Roc Set

Fri Aug 20 2010, 10:05PM

[ Grand Master Brewer ]

Registered Member #342
Joined: Mon Apr 27 2009, 09:14PM
Posts: 176

I read about a living history park in Canada that brews beer using traditional methods. As I understand it, they chill the wort by pouring it over a copper sheet - I haven't seen any pictures, but I am guessing the idea is to spread the wort over a large surface in order to expose it to the air and cool it. Any thoughts on the potential for bacterial contamination when using this method?

[ Edited Fri Aug 20 2010, 10:07PM ]

Use Cascade for cleaner dishes!

Clayton

Sat Aug 21 2010, 01:25PM

[ Brewer ]

Registered Member #367
Joined: Mon Oct 05 2009, 04:21PM
Posts: 25

TOO hot! by the time i get the brew shed all wiped down and clean up (fing dirt road) i am driping with sweat and have not even started the 6 to 8hr brew and clean up process..

come on fall!!!

I have 10 gallons of a dee-lish kölsh just sitting in there carboys in my largering cooler just wating to be kegged, they have been done for 4~5 weeks , but its just to [censored] hot to mess with.
but after the refinace the brew shed is getting AC , New windows, Natrual Gas, a big ass home made vent hood, a water heater and keg-carboy-washing staion, big pimpin

[ Edited Sat Aug 21 2010, 01:26PM ]

Once, during Prohibition, I was forced to live for days on nothing but food and water. ~ W.C. Fields

beergeek

Sat Aug 21 2010, 07:55PM

[ Grand Master Brewer ]

Registered Member #374
Joined: Wed Nov 18 2009, 09:21AM
Posts: 46

I tried the tracker method. 25' and 50' immersion chillers, 40 lbs of ice, 4lbs of rock salt. Got 11 gallons down to 79 degrees in about 30 minutes when the ice was gone. I imagine 5 gallons would have chilled like a champ. I need a better agitation method for the brew kettle.

Clayton, your near future brew shed sounds awesome. I bet you earned it. I'm still doing the back patio thing. Worst part is dragging every thing out and putting it all back.

I have no idea what I'm saying. Just trying to get my post count up.

Beertracker

Sat Aug 21 2010, 08:40PM

[ St. Arnold ]

Joined: Sun Feb 12 2006, 03:39PM
Posts: 568

New Roc Set wrote ...
I read about a living history park in Canada that brews beer using traditional methods. As I understand it, they chill the wort by pouring it over a copper sheet - I haven't seen any pictures, but I am guessing the idea is to spread the wort over a large surface in order to expose it to the air and cool it. Any thoughts on the potential for bacterial contamination when using this method?

Not ideal... unless you're a lambic brewer!

CHEERS! Beertracker

"A homebrewed beer is truly a superior beer." ~ "Buffalo" Bill Owens - American Brewer

Clayton

Sat Aug 21 2010, 10:55PM

[ Brewer ]

Registered Member #367
Joined: Mon Oct 05 2009, 04:21PM
Posts: 25

beergeek wrote ...

I tried the tracker method. 25' and 50' immersion chillers, 40 lbs of ice, 4lbs of rock salt. Got 11 gallons down to 79 degrees in about 30 minutes when the ice was gone. I imagine 5 gallons would have chilled like a champ. I need a better agitation method for the brew kettle.

Clayton, your near future brew shed sounds awesome. I bet you earned it. I'm still doing the back patio thing. Worst part is dragging every thing out and putting it all back.

yeah, thanks. the shop building really need these upgraids.

Once, during Prohibition, I was forced to live for days on nothing but food and water. ~ W.C. Fields

New Roc Set

Sun Aug 22 2010, 10:41PM

[ Grand Master Brewer ]

Registered Member #342
Joined: Mon Apr 27 2009, 09:14PM
Posts: 176

Props to Dave at High Gravity. He suggested I use a pump to circulate ice water through my immersion chiller. I got the cheapest pump I could find and it worked like a charm. As the ice water was coursing through the chiller, I whirlpooled the wort, and watched the temperature steadily drop as I stirred. It takes a little work but it's kinda fun, plus I only went through 3 bags of ice - about 24 pounds - and virtually no water!

[ Edited Sun Aug 22 2010, 10:42PM ]

Use Cascade for cleaner dishes!

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