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Howard Clark

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Howard Clark last won the day on January 21 2017

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  1. Ooh, that'll be tasty.
  2. So what's the grain bill like? Curious minds want to know. I will share also. The beer I have been making most often is: 7.5# Rahr Pale Ale malt 1.5# Victory .5# Caramel 40 .5# Oat flake A couple ounces of hops, I am not a big hophead, I have discovered. Sometimes I also add herbs, and less hops, or no hops and all herbs instead. I usually ferment this with Wyeast 3711 French saison yeast, it can get down as low as 1.004 sometimes, and usually starts out 1.052-1.054. it is dry, and strong.
  3. http://www.feine-klingen.de/PDFs/verhoeven.pdf I shouldn't be posting this, but encouraging you to buy it from ASM. However, the mirror site is still up after all this time, and they have not pursued it, so there it is. Very accessible, very good, everything you ever needed to know, but didn't know enough to ask.
  4. Well gentlemen, here's the thing. If you want the grain size refinement to go as fast as possible from BIG to small, then quenching to make martensite causes the next batch of austenite grains formed on the way up to be smaller, relatively, than if you started with pearlite. It ain't the holy grail, nor is it useless. It is more risky than air cooling for grain refinement, and it is 'not' neccessary to get ultimate grain refinement. But, it will get you there faster than air cooling. In less cycles. Carry on...
  5. Now that's what I'm talking about. Keep it going fellows. I want to hear about all the weird stuff, and traditional stuff, and folksy medicinal stuff. Thanks!
  6. Strange Brew... Well last week in an fit of adventurousness, (and too much reading from Buhner's book), I made an ale, or a mead, or a beer strength braggot. I honestly don't know what to call it. At any rate it was made from three pounds of malted barley, one pound of barley malt extract, fourish pounds of honey from a cutout hive bucket. For flavouring and vitamins there was three pounds of fresh stinging nettles, one pound of fresh, washed dandelion roots, and one pound of ginger root all added into the boil for about an hour. Original gravity 1.051, final gravity 1.006, brewed with Wyeast 1214 Belgian Ale. It is.... interesting. Kind of spicy, kind of earthy, not bitter at all really. I think some sort of bittering agent would iprove the taste, for me any way.
  7. Well done! I like the contrasting look and texture. Old steel is cool, and it sound like you have the ht nailed just fine to me. "Because I can" is the best answer for making anything, really.
  8. I think you are on the right track. If the size of the chamber is adequate, then the inexpensive one will work fine. Features are all similar except controller. Notebook and a clock will work fine, but require slightly more attentions from you. You could replace the infinite switch with a controller fairly simply, if you understand electricity and how they work. Good controllers can be had for not a lot of money.
  9. Excellent. Wish I was there too.
  10. The Bugei link above is an excellent article. I believe that one was written by Keith Larman.
  11. The steam hammer linkage is the way to go. That should make a great hammer.
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