Messages

346

All Grain Brewing / Re: Round Igloo or rectangular cooler for mash tun

« on: August 23, 2010, 01:23:06 pm »

Not to thread hyjack but, I was given a 10 gallon round cooler a few years ago and converted that to be my mash tun just before the new year.  I have had problems with thick mashes for higher gravity beers with my current tun and am interested in the rectangular cooler/space issue.

What have people done for the false bottom with a rectangular cooler?   

347

General Homebrew Discussion / Re: Why is dry-hopping called dry-hopping?

« on: August 23, 2010, 09:29:40 am »

Probably because it rolls off the tongue better than Post-Fermentation Aroma Hop Addition.

+1 PFA Hops! Sounds good to me 

I love acronyms.

348

The Pub / Re: Where are you?

« on: August 23, 2010, 08:57:47 am »

Currently Portland, OR

349

Extract/Partial Mash Brewing / Re: Cursed at 1.020

« on: August 20, 2010, 01:50:47 pm »

You can also ferment it really warm, so this is a great time of year for it.

Good luck.

+1 since majority of the fermentation is over you shouldn't pick up many esters or off-flavors from the warmer fermentation

350

Extract/Partial Mash Brewing / Re: Cursed at 1.020

« on: August 20, 2010, 01:48:21 pm »

Yup, completely glossed over that part.

351

Extract/Partial Mash Brewing / Re: Cursed at 1.020

« on: August 20, 2010, 01:30:12 pm »

Have you calibrated your hydrometer?  Get some distilled water and chill it to 60degF (the calibration temp for most hydrometers) and do a gravity reading. 

Just a thought.

352

Beer Travel / Re: Portland, Oregon - 9/7 thru 9/11

« on: August 16, 2010, 10:03:07 am »

Excellent choice to stay at McMennamins.  I love the Kennedy School, especially the Boiler Room Bar.

Just save your beer drinking for somewhere else that has better beer.

+1 Couldn't agree more.  I believe Hair of the dog will do toursif you call and set something up...
Deschutes Public house NW 11th/Davis is newly remodeled.
Horsebrass is great and you may want to blend a stop at Belmont Station in that excursion...
I would also recommend a stop at the Green Dragon and since you're there you may want to take a stroll down SE 7th and hit up Roots and/or Lucky Lab.
So much beer in PDX my head might explode!

353

General Homebrew Discussion / Re: Your Homebrew Name

« on: August 16, 2010, 08:47:21 am »

Our Glass Brewing pronounced like Hour Glass...

354

Beer Recipes / Re: Newcastle Brown Ale

« on: August 12, 2010, 10:46:27 am »

Here is a link to the brewing network "can you brew it" for a Northern English Brown Ale.

http://thebrewingnetwork.com/shows/The-Jamil-Show/Northern-English-Brown-Ale-The-Jamil-Show-01-28-08

I know it isn't Newcastle but it's in the ballpark.

355

Kegging and Bottling / Re: Conserving/Storing Starsan

« on: August 12, 2010, 08:07:49 am »

Star San's effectiveness is based off of pH. They always say as long as it's clear, you're good.

Here's the real trick to conserving star san. Mix it up with distilled water. If you do that, you can store the stuff in a bucket/keg for months and constantly re-use.

+1 Couldn't have said it any better.

356

Equipment and Software / Re: price of wyeast 125ml smack packs in your area

« on: August 11, 2010, 08:25:21 am »

6.95 at my LHBS

357

Kegging and Bottling / Re: can i carbonate beer in a keg with priming sugar and no co2?

« on: August 10, 2010, 04:36:14 pm »

It can be done.

You will most likely need to still hit it with a bit of CO2 to get the lid to seal.

You will have more yeast for the first few pints.

Simplest way is to just force carbonate it though.

+1
Yes you can naturally carbonate kegged beer.  I carbonate all my beers this way and prefer it since I have found when I naturally carbonate beers I still have to wait to let them age.
I recommend you pressurize the keg with CO2 to seal it.  Sometimes the keg lid does not seat properly and needs a kick in the arse to seal properly. I usually hit my keg with 20psi to seat the lid.
I remember BYO had a CO2 correction for kegging with priming sugar but I can't remember the issue number.  3 to 5oz should do it depending on the beer.

358

Yeast and Fermentation / Re: Bleach Solution added to Fermenter by Accident

« on: August 10, 2010, 10:53:35 am »

Do not trash it until you've tasted it.  You haven't added that much bleach.  The best you've done is given yourself an excuse for why the batch doesn't taste perfect .

+1  I agree, you should let it ferment out.  If anything your brew may have a medicinal taste.

359

Kegging and Bottling / Re: Missing bottle sediment?

« on: August 10, 2010, 08:58:42 am »

Celebrate! Sounds great!

+1 Sounds like you did a great job siphoning during your bottling process. 
Did you mention how is the carbonation level is?

360

Kegging and Bottling / Re: suspended matter below surface

« on: August 09, 2010, 04:33:25 pm »

What style did you brew? Type of yeast did you use? What color is the "matter?" Did you ferment in a plastic bucket or glass carboy?  Some yeasts (English Ale for example) tend to clump and stay near the surface of the fermentor.
If it is yeast... You could try to cold crash the beer to help promote clearing.