Search found 477 matches

by Mesa Maltworks
Sun Jan 10, 2016 2:11 pm
Forum: General
Topic: Long time, no post!
Replies: 2
Views: 8858

Re: Long time, no post!

Forgot to mention... for those that don't know me, I was the author for the Roving Brewer series in the Articles section of this site.
by Mesa Maltworks
Sat Jan 09, 2016 5:24 pm
Forum: Techniques, Methods, Tips & How To
Topic: Water.....
Replies: 11
Views: 34180

Re: Water.....

It seems like a great idea to strip everything out of your water (RO/DI) but actually the most important thing is pH and water that does include some minerals. One reliable method of making sure your water is ok is to blend spring water with RO. This will add back some minerals that your yeast will ...
by Mesa Maltworks
Fri Jan 08, 2016 7:59 pm
Forum: General
Topic: Long time, no post!
Replies: 2
Views: 8858

Long time, no post!

Hi All! This is Eric Watson checking in for the first time in a long while. Between me living outside of the States and other encumbrances I have not been in the public view for a while. I am having fun reading posts that post dated my involvement. I plan on popping in from time to time to learn mor...
by Mesa Maltworks
Mon Feb 25, 2008 9:39 am
Forum: News, Events & Announcements
Topic: Eric Watson: And now for my next trek...
Replies: 3
Views: 12613

Thanks!

All, Thanks for the well wishes. Fortunately, it is true that I am not change adverse. Risk taking... hmmm... I do take some risks, but my moving about is more a function of my career. The craft brewing industry is a difficult business which at the low end does not tend to pay very well. You have to...
by Mesa Maltworks
Fri Feb 22, 2008 12:30 pm
Forum: News, Events & Announcements
Topic: Eric Watson: And now for my next trek...
Replies: 3
Views: 12613

Eric Watson: And now for my next trek...

Well, Murphy's law visited my efforts to get a brewery going again! It took 3.5 months, but all was approved to go ahead with the brewery from a municipal, state and federal regulatory standpoint. But, getting there proved expensive and took much longer than expected. Since I was self funding the ef...
by Mesa Maltworks
Thu Oct 04, 2007 12:09 am
Forum: News, Events & Announcements
Topic: Eric Watson: The Update
Replies: 2
Views: 11429

I'm not worthy!

Thanks for your compliments! I can now die knowing I definitely helped someone. How can it get any better than that... oh yea, it is also cool when you realize that thousands of people have consumed beer that you created and were happy about it... beats winning competition medals any day! Thanks aga...
by Mesa Maltworks
Tue Oct 02, 2007 2:54 pm
Forum: Brewing Science
Topic: Yeast Starters with Hops - Some Experts Weigh In....
Replies: 5
Views: 20567

Re: Thanks. I'll keep that in mind.

Sorry for the massively delayed answer... I have been very busy..... "I boil and cool my starter solution, and use iodophor to sanitize my starter jug" Since you are not sterilizing your container that you are volumizing the yeast in, that is a perfect example of why the hop inclusion is a great ide...
by Mesa Maltworks
Tue Oct 02, 2007 2:22 pm
Forum: News, Events & Announcements
Topic: Eric Watson: The Update
Replies: 2
Views: 11429

Eric Watson: The Update

Hey All! :D After starting the distillery project off on the right foot I relocated back to my office in WV to start my next venture. FINALLY.... my own brewpub! You can check out the progress as it unfolds: www.stonewallbrewery.com Well.... I was planning on hooking up with some of you forumites at...
by Mesa Maltworks
Thu May 10, 2007 7:19 am
Forum: Brewing Science
Topic: Yeast Starters with Hops - Some Experts Weigh In....
Replies: 5
Views: 20567

Hops are bacteriostatic...

It is a good idea to add a small amount of high alpha hops to your starter solution as bacterial protection while the culture is getting started.

Eric
by Mesa Maltworks
Wed May 09, 2007 11:50 am
Forum: Ingredients, Kits & Recipes
Topic: Aged hops - where to find, how to age?
Replies: 1
Views: 5431

Cheesy Hops.... Yum!

Nope... can't buy them, to most this would be blasphemy! Here is what I did years back.... Use Sazz whole hops, place them on a window screen in one layer. Place in a dark but very warm place. I used my attic in the summer... at one point it hit 127 degrees! I left them there for 3 months and then u...
by Mesa Maltworks
Wed May 09, 2007 11:41 am
Forum: Equipment
Topic: 10 foot beer line run ?????
Replies: 1
Views: 6395

Foam Creation...

At first glance this looks like it would work, but you have to consider what happens when the temperature of the cooling water increases along the run. The premise behind draft line cooling is that when the beer exits the tap it is at the exact same temperature that it was when it was in the cooler....
by Mesa Maltworks
Wed May 09, 2007 11:24 am
Forum: Techniques, Methods, Tips & How To
Topic: Toasting Flaked Oats
Replies: 1
Views: 4919

Toasty Flavor!

The toasted oats would impart a "toast-biscuit like" flavor to the beer. you have to be careful not to toast them too dark though, you will end up degrading the starch. The effect is similar to using biscuit malt/Victory malt but in an oat way.[/code]
by Mesa Maltworks
Wed May 09, 2007 11:21 am
Forum: Brewing Science
Topic: Yeast Starters with Hops - Some Experts Weigh In....
Replies: 5
Views: 20567

Yeast Starters with Hops - Some Experts Weigh In....

A while back I was told by a forum user that he had read ASBC research that stated the presence of hops in a starter was detrimental to yeast reproduction and health. Although I was unable to find this reseach in my ASBC binder, I did get to ask this question of some industry experts when I was at t...
by Mesa Maltworks
Tue Dec 26, 2006 12:52 pm
Forum: Brewing Science
Topic: Frozen grain=amazing mash efficiency?
Replies: 20
Views: 61719

Re: Formula for mash efficiency.

..."What you really need is a formula so that you don't need values form BTP; I'm sure there is one out there somewhere, but I have no idea where to look." I can supply the correct efficiency equations if you can specifically state what you are looking to determine. One point that is important to me...
by Mesa Maltworks
Mon Nov 27, 2006 12:16 pm
Forum: Brewing Science
Topic: New Brewing Research Conclusions....
Replies: 48
Views: 198108

Replies to ?'s....

Larry; Q: 1. Do you recommend 1.3 - 1.4 qts/# regardless of the method of mashing? Other than for decoction (you can read my take on that archaic technique elsewhere) this ratio is optimal for hydrolysis which is very important in maximizing saccarification of the grist. Q: 2. Are there any implicat...