Messages

1

General Homebrew Discussion / Re: updated bjcp style guidelines

« on: May 15, 2012, 10:07:25 AM »

thanks dbarber, guess i am going insane...

2

General Homebrew Discussion / updated bjcp style guidelines

« on: May 15, 2012, 09:56:51 AM »

what is the latest version 2008?  i could have sworn there was a 2010 update but can't find it anywhere.

thanks-

phil

3

Homebrew Clubs / Re: San Francisco Bay Area Club Forming

« on: April 03, 2012, 12:38:19 PM »

have you checked out: http://sfhomebrewersguild.com/

not sure if they are a homebrew club or a collection of homebrew clubs or both.  i run the sirwisa brewing collective- its a collaborative of local brewers who put on events together, exchange ideas for beers, etc.  we do regular beer garden home brew competitions at the brewtruc beer gardens.  next up is april 14th!

4

Events / Re: 2nd annual small batch:big thirst event, sf beer week

« on: February 13, 2012, 01:01:54 PM »

thanks to all who attended the small batch event. we had a great turn out (500+), enjoyed some great home brew and pro brew, and raised some significant funds for our wounded veterans.

these funds will go directly to semper fi fund. our mission is to save lives. it is hard for me to get my mind around the fact that everyday 18 veterans take their own life. they are heroes and for one reason or another are often neglected to deal with very real post-combat issues.

thanks for all your support!

congrats to poplar brewing of san francisco for taking the best of show with their sour rhubarb red!

phil

5

Equipment and Software / Re: jockey boxes and low carbonation

« on: February 02, 2012, 04:01:48 PM »

thanks for the response morticaaixavier.

i think you have something there with the cold beer & carb perception angle.  good thought, thanks!  i'll try to dial in temp better for the jockey box.

6

Equipment and Software / Re: jockey boxes and low carbonation

« on: February 02, 2012, 02:32:42 PM »

thanks for the response.

i do not think that the serving temp is significantly cooler, although that may be an issue.  i typically have my kego at home set to 38 and for jockey box dispensing i throw in a 7-10# ice bag and water over the coils or chill plate.

kegs are chilled at home to serving temp, but left at enviro temp for event, not in ice tubs. 

thanks

7

Equipment and Software / jockey boxes and low carbonation

« on: February 02, 2012, 01:50:48 PM »

i've got a kegorator and seem to have it pretty dialed-in/balanced for various styles. never much more that a slight tweak in psi one way or the other.

i regularly pour at events (bdays, weddings, corporate gigs) and it never fails. a beer that is carbed up nicely at home, has noticeably less carbonation coming out of the jockey (i have a 2 tap, 50' s/s coil version and a 4 tap, cold plate version).

any advice? i have tried "over-carbing" slightly at home, but same issue persists.

thanks for your time-

phil

8

Events / 2nd annual small batch:big thirst event, sf beer week

« on: January 29, 2012, 11:39:58 AM »

hey everyone. shameless plug here.

i am organizing the 2nd annual small batch beer tasting fundraiser. it will happen during sf beer week. you can get your tix and more info at this link:

http://www.eventbrite.com/event/2856410601/efblike

this event is a fundraiser for charities supported by the night train swimmers, which i am a part of. we swim ultra-distance events around the globe to raise awareness of and funds for our wounded veterans. since 2008 we have raised about $250k. our goal this year is to raise $1 million and this event kicks off our efforts in a fun way. our main event this year will be a swim from the golden gate bridge to the santa monica pier in la, about 330 nautical miles.

you can check out more about our group here:

www.nighttrainswimmers.org

and

www.sftolaswim.com

and lastly, if you are interested in participating in the competition or being a judge, please let me know. the event is unique in that the small batch homebrewers are bringing 2-6 5 gallon kegs of different beers for the comp. 1 of the beers was determined by dart toss and must use london ale yeast and fruit and/or vegetable. if you have the beer available, but obviously not the dart toss beer and want to join in, please let me know!

hope you can make it!

thanks-

phil

9

Kegging and Bottling / Re: temp and force carb chart?

« on: November 29, 2011, 04:17:45 PM »

thanks

i think all the links and blurbs i've read say anywhere from a few hours to a week, depending on how forceful you want to be.  i just thought there would be a better guide.  something like- at 34 degrees and 10 psi you will get 2.4 volumes of co2.

thanks!

10

Kegging and Bottling / temp and force carb chart?

« on: November 29, 2011, 12:10:00 PM »

does anyone have a link to a temp v. force carb pressure chart.  specifically i am looking for something that gives me guidelines re: temp of beer, psi and how many days until desired carbonation.

thanks!

phil

11

Kegging and Bottling / Re: beer slushy?

« on: November 29, 2011, 12:07:36 PM »

thanks for the replies!

i hope the yeast survives, its a great saison with brett.  might have enough in the 2ndary to try and save for later use if not though.

thanks!

phil

12

Kegging and Bottling / beer slushy?

« on: November 29, 2011, 09:46:30 AM »

last night i transfered the last of my beers i brewed for a holiday party. kegged them and set them along with one other keg back in the chest freezer, hooked them to co2 for carbing and went to bed.

in morning i was wondering just how long at 40 degrees carbing will take, hoping to bottle this weekend. so i went down to double check temp and was going to post that question. instead...

temp probe (i'm assuming) got knocked out of freezer when i was transfering and chest freezer was in full effect! ice on the walls...panic ensued.

yeast in flask i was going to clean tonight...frozen solid.

3 kegs carbing up...slushy, but not solid.

SO, questions are now:

1) any chance to save that yeast, once it thaws?

and more importantly

2) are the slushy beers going to have serious off flavors once they return to normal temps?

thanks for your time. if i was not teaching today i definitely would be have a few homebrews!

13

Ingredients / Hop varieties for barrel aging

« on: April 18, 2011, 11:38:03 AM »

I'm looking for suggestions on best hops to use in a whiskey barrel for an double IPA recipe. i do anticipate dry hopping and/or using a hopback after the aging period. 

thanks-

14

All Grain Brewing / Re: Calculating fermented sugar

« on: March 15, 2011, 12:35:11 PM »

No, you can't substitute pounds for gallons, and also the gravity of the syrup is probably not 1.032, that is probably the potential SG.  The way you've got it the gravity dropped when you addded syrup   If the potential SG of the syrup is 1.032, that's per pound in one gallon of water - you can estimate that 1 lbs of syrup is 1/12 of a gallon, based on honey weighing about 12 lbs per gallon.  This gives us an estimated gravity of 1.384, which is a bit less than the SG of honey.  4 lbs is about 1/3 gallon, so it becomes:

(6.5*128 +(1/3)*384)/(6.5+.33)=
(832+128)/6.83=
960/6.83=140.6

So you can estimate your OG was 1.141

There's a lot of estimates in there though.

yeah, thanks dude.  i knew it would bean esitimate and it actually is not that far off of just calculating gravity as if you put the syrup in the boil. i think that was calculated at 1.135 or 38.

thanks for your time

15

All Grain Brewing / Re: Calculating fermented sugar

« on: March 15, 2011, 10:44:15 AM »

If you know your volume and you know the SG of the dark candi syrup you can figure it out.  It's going to be something like:

(Vi*SGi+Vs*SGs)/(Vi+Vs)=SGt

Where V is volume, SG is expressed in points, subscript s is syrup, subscript i is initial, subscript t is total.  It will get you close, but it won't be exact because Vi + Vs != Vt

ok let me work this out online so all can see my inferior math skills!

one thing i am confused on is Vs.  is that volume of syrup?  not sure how to calculate that as it is 4# of syrup at 1.032/pound.  but i'll give it a go.

(6.5*1.128 +4*1.032)/(6.5+4)=
(7.332+4.128)/10.5=
11.46/10.5=
1.091 = SGt

is that right?