Messages

436

Equipment and Software / Re: Leaky keg lids...gaskets...lube

« on: April 01, 2010, 05:26:56 PM »

Okay, thanks.

Now, I clean my kegs and parts in Sun Oxygen Cleaner.  It doesn't seem to have any affect on keg lube.  

How do I remove the lube from the underneath side, of the keg's top, where the o-ring is seated?  

What do you soak your keg parts in that will remove the lube from the o-rings?

I actually use Harvey's Silicone Grease (waterproof) from a plumbing supply store.

437

Equipment and Software / Leaky keg lids...gaskets...lube

« on: April 01, 2010, 03:48:12 PM »

I've never had problems with leaky keg lids until now.  It used to be if a lid was leaking, I would simply turn it around in the other direction, and the problem was solved.  But, this doesn't always work anymore.  Now, I find myself swapping out lids until I get one that won't leak.  I've even resorted to using keg lube, which I never had to do before.

How long before those black gaskets have to be replaced?

Visually, they look fine, but do they shrink over time?

438

Equipment and Software / Re: Keg Lid Relief Valve...Source?

« on: April 01, 2010, 11:58:49 AM »

Thanks.

439

General Homebrew Discussion / Sun Oxygen Cleaner/Oxyclean.. .film

« on: March 30, 2010, 02:56:35 AM »

I've been using this Sun Oxygen Cleaner for awhile, and am noticing a white film on my Super Siphon hose.  I'm also noticing a buildup in my plastic bucket.  Does Oxyclean cause this same problem?  How can I remove the film from my Super Siphon?

I don't notice this problem in glass or stainless steel, i.e., carboys or kegs..

Is there a better all-purpose cleaner?

440

Beer Recipes / Re: Let's talk about German Pilsner

« on: March 29, 2010, 06:48:07 PM »

I've always attributed it to a sulfury quality from the yeast.

But if bluesman is using a German strain from Wyeast or White Labs, he should be able to eliminate the yeast from the equation...UNLESS, the German yeast strains from Wyeast and/or White Labs are nothing like the German yeast strains in the samples he drank.

I doubt the hops are a factor, so that only leaves the water and malt, not to mention, uber-brewing technique!

441

Equipment and Software / Keg Lid Relief Valve...Source?

« on: March 27, 2010, 10:54:25 PM »

Awhile back someone had posted a source for keg lid relief valves that were fairly inexpensive, i.e., ~$5. 

442

All Grain Brewing / Re: Badly stuck Mash - why this time?

« on: March 17, 2010, 02:40:21 AM »

Nope, I ran off fairly slowly, AND was extra careful during vorlaufing, having considered this might be a cause.  As I watched the runoff, it did seem like there were lots of visible particulates moving through the tubing.  Not sure if that was the broken-down FB, or pulverized base malt like my other guess. 

Since no one's jumping on any other obvious culprit, I'll write-this off as a one-off and watch closely the next time my FB % is so high.

Thanks all!

I don't understand this.  If you're batch sparging, your runoff should be wide open.

443

Beer Recipes / Re: RIS recipe check!

« on: March 16, 2010, 03:21:35 AM »

More roast barley, less brown malt?

That looks to me like an unnecessarily complicated hop schedule, too.  I hope your yeast can handle that gravity.  Will you be bottling this?  Just curious.

444

General Homebrew Discussion / Re: Favorite Scoresheet Comment

« on: March 11, 2010, 02:49:47 AM »

My favorite ones are always "too fruity for style" regarding a fruit beer with no sub-style declaration.  Those kind of asinine comments always make me laugh.   

I doubt I'd be laughing.  More like I'd be pissed at wasting the beer and entry money.

445

All Grain Brewing / Re: Dry Hopping...%AAUs...Effect

« on: March 11, 2010, 02:47:13 AM »

I did not listen to Palmer, but can you tell us what his justification was?  What was his basis for what he said?

446

All Grain Brewing / Dry Hopping...%AAUs...Effect

« on: March 10, 2010, 03:47:41 AM »

Is there any relation between the % of AAUs in a given hop, and the amount/intensity of aroma imparted in dry hopping, i.e., higher % of AAUs = more aroma imparted from dry hopping?

Is there any relation between the % of AAUs in a given hop, and the amount/intensity of flavor that can carry over in dry hopping, i.e., higher % of AAUs = more flavor imparted from dry hopping?

447

Beer Recipes / Re: Amarillo Pale Ale (Late hopped)

« on: March 09, 2010, 02:10:51 PM »

It's interesting to me the amount of IBUs (49IBU, 1.046SG), and the level of bitterness being lower than SNPA, according to Fred.  I've always wondered about the IBUs contributed at the 15min, 10min, 5min marks...and whether they should even be taken into account when trying to calculate actual bitterness. 

448

Ingredients / Re: American 2-Row vs. British Pale

« on: March 09, 2010, 02:04:12 PM »

What's happened to Sierra Madre since 1985 that's made it strange?

449

Ingredients / Re: American 2-Row vs. British Pale

« on: March 08, 2010, 12:04:36 AM »

Pasadena, huh.  I'm originally from Sierra Madre.  Great town.

450

Beer Recipes / Re: Black IPA Idea?

« on: March 07, 2010, 08:22:27 PM »

Here's some info on cold steeping...

From George Fix on Cold Steeping

Question to Dr. Fix:

On the Brews & Views discussion board a couple months ago, someone mentioned a talk you gave regarding cold steeping of malts like Munich. I would very much appreciate it if you would elaborate on this technique. How do you do it, what does it do for the brew, what malts are good candidates for this technique.

Dr. Fix:

The talk was in the NCHF at Napa in October. Those folks on the left coast really know how to do a beer festival! The cold steeping procedure was designed to maximize the extraction of desirable melanoidins, and at the same time minimize the extraction of undesirable ones. The former are simple compounds which yield a fine malt taste. The undesirable ones come from more complicated structures. Polymers with sulfur compounds tend to have malt/vegetable tones. Others yield cloying tones, which to my palate have an under fermented character. The highest level melanoidins can even have burnt characteristics. The cold steeping procedure was developed by Mary Ann Gruber of Briess. My version goes as follows.

    * (i) One gallon of water per 3-4 lbs. of grains to be steeped is brought to a boil and held there for 5 mins.
    * (ii) The water is cooled down to ambient, and the cracked grains are added.
    * (iii) This mixture is left for 12-16 hrs. at ambient temperatures, and then added to the brew kettle for the last 15-20 mins. of the boil.

Mary Ann has had good results by adding the steeped grains directly to the fermenter without boiling, however I have not tried that variation of the procedure.

The upside of cold steeping is that it works. The downside is that it is very inefficient both with respect to extract and color. In my setup I am using 2-3 times the malt that would normally be used. As a consequence I have been using it for "adjunct malts" such as black and crystal. I also am very happy with the use of Munich malts with this process when they are used as secondary malts.

Do you remember when I contacted Mary Ann via email, and posted her remarks on the HBD forum?  I thought perhaps you filed it away somewhere!