Comments for Barleypopmaker's Beer Blog

Comment on Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data by LEwis

LEwis — Sat, 19 May 2012 10:18:11 +0000

Dude, you are aweome, thanks. Page bookmarked

Comment on Review: White Tip Lager by tommyk

tommyk — Sun, 13 May 2012 21:07:23 +0000

I just returned from the Caymans and 4 locals recommended to me as their favorite beer. Sweet beer for a hot day in Grand Cayman. Great with grilled food.

Comment on Brew in a Bag and Traditional Mash Hybrid (Mash in a bag) by Nick

Nick — Thu, 10 May 2012 09:41:05 +0000

Good stuff! I’ve been doing BIAB for about 6 months now and I love it.

One thing, I can’t see how squeezing the bag would release tannins. Either they’re in the mash or they’re not. All you get when you squeeze is more of whatever has already been extracted.

Comment on Brew in a Bag and Traditional Mash Hybrid (Mash in a bag) by danny_deck

danny_deck — Sun, 06 May 2012 16:34:39 +0000

I do stovetop mini-BIAB and get similar efficiency results. I use two five gallon pots to mash and sparge, with 15 minute drains between each step (in a colander). I’ve never dipped below 75% efficiency and will get in the low 80s if I do a “pour over” sparge in the last step. I also squeeze the bag gently at the end of each drain. I don’t know that it saves me any time than the more traditional method, but it allows me to do all-grain brewing on my stove with pretty minimal equipment. I end up with about 2.9 gallons of wort to bottle. As an aside, I squeeze (gently, by pulling the bag tight just above the mash grains) after each step – I have not noticed any adverse effects, though have not done a side by side comparison. My guess is that the extra wort gathered from this pressure is not being pulled from the grain, but is simply runnings that were trapped in the middle of the grain bed.

Comment on Interview with Joe Karls, Brewmaster for Hinterland Brewery by Chris Deneys

Chris Deneys — Tue, 01 May 2012 02:19:22 +0000

I’ve been to Hinterland a few times. The menu is unique and delicious, most things I would not think of. The beer is great, I’m an IPA guy. And the staff is friendly and accomodating. We had friends in from out of town a few months ago, they wanted to taste a little of what GB had to offer. We took them to Hinterland and they loved it.
I would definately go back again. (And I have!)

Chris D

Comment on Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data by All Wheat Brewing - Home Brew Forums

All Wheat Brewing - Home Brew Forums — Fri, 27 Apr 2012 15:26:09 +0000

[...] is a great link about home roasting malts. http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/ GA_googleFillSlotWithSize("ca-pub-3927874040083090", "HomeBrewTalk_Forum_336x280_BTF", 336, [...]

Comment on Get a little bit more from your propane burner (Turkey Fryer) by Julius Juliusson

Julius Juliusson — Mon, 23 Apr 2012 13:21:59 +0000

Hi Hi Few days ago i put a small article/list about all (I hope) beer brands in Iceland today on my site. How many Icelandic beer brands do you think you can buy in iceland Today ?

Love and Peace Julius.

Comment on Get a little bit more from your propane burner (Turkey Fryer) by barleypopmaker

barleypopmaker — Sun, 22 Apr 2012 20:42:08 +0000

You probably cannot see from the angle of the photo, but the feet of my burner stand are wider than the top. The ring is just as wide as the footprint of my stand. If I was a bit more detail oriented, I probably could have designed the ring in a cone-like fashion, but for me that was a bit more work than I needed. The ring still does it’s job for me though, even if there is a gap of a few inches.

Comment on Get a little bit more from your propane burner (Turkey Fryer) by John T

John T — Sat, 21 Apr 2012 18:45:42 +0000

Nice.

Seems large and wide, are you going to try and shrink then permanently attach to the burner?

Comment on Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data by Toasting Wheat - Home Brew Forums

Toasting Wheat - Home Brew Forums — Fri, 20 Apr 2012 23:12:30 +0000

[...] experience home roasting any types of malts, but through my ventures, I came across this website:http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/. It has a ton of awesome info about roasting your own malts. It doesn't have anything on there [...]

Comment on Home Roasting your Own Grains Part 2 (Specialty Roasts)/Making Special B by Nick

Nick — Tue, 17 Apr 2012 00:56:37 +0000

Hmmm… I wonder if the husk on the grain has something to do with the longer degassing time? Whatever it is, I just need to get more organised and patient I think.

One of the big trends in specialty coffee these days is to go for much lighter roasts and the light roasted coffee is often used within 24 hours of roasting. That seems to match with your experience of being able to use the lighter roasted grains after only a week.

I’ve got a mate who’s made a coffee roaster with a bread maker and a heat gun. It gives really good circulation and better heat control than an oven. I’ll see how that goes with roasting barley.

Comment on Home Roasting your Own Grains Part 2 (Specialty Roasts)/Making Special B by barleypopmaker

barleypopmaker — Mon, 16 Apr 2012 21:35:31 +0000

I’m glad you found the post helpful. To be honest I got the 2 week reccomendation from Radical Brewing by Randy Mosher if I remember correctly. I did a bit of research on the topic before I posted to my blog to see if it was actually needed and I found that the major malters (Like Breiss, Rahr, ect) use a 3 week rest. The reason is for exactly the same reason you would do the degassing for coffee. I just stuck with what I read about a 2 week rest because I don’t have the scientific instruments to test the grains, but in all honesty they taste fine to me after a week or so anyway.

Comment on Home Roasting your Own Grains Part 2 (Specialty Roasts)/Making Special B by Nick

Nick — Sun, 15 Apr 2012 05:12:25 +0000

I tried my hand at a brown malt the other day. I loved it, this post was really helpful. I have a question about the two week rest though. I’m wondering where that number comes from? I used to work in coffee and our beans would generally be de-gassed for 6-7 days after roasting. Would there be that much difference between coffee and barley and what’s making the difference?

Comment on Home Roasting (or toasting) Your Malts Part 3 by Making homemade specialty malts, Caramels, Chocolates, Toasted, etc. - Page 2 - Home Brew Forums

Sun, 15 Apr 2012 02:19:40 +0000

[...] any tips for improving this process let me know. I used some of this site for reference as wellhttp://barleypopmaker.info/2012/02/27/home-roasting-or-toasting-your-malts-part-3/). GA_googleFillSlotWithSize("ca-pub-3927874040083090", "HomeBrewTalk_Forum_336x280_BTF", 336, [...]

Comment on Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data by Home Made crystal malt from 2row - Home Brew Forums

Home Made crystal malt from 2row - Home Brew Forums — Tue, 10 Apr 2012 17:52:23 +0000

[...] followed the instructions here : http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/ I had a recipe that called for 0.5LB of Crystal 10L. Since I had just purchased my first sack [...]