Messages

1306

Extract/Partial Mash Brewing / Re: Coffee Stout - no carbonation

« on: February 29, 2012, 08:04:27 am »

I had several batches with carbonation consistency problems - until I started stiring the wort/priming sugar in the bottling bucket.

1307

Yeast and Fermentation / Re: Making a starter with Brett B

« on: February 29, 2012, 08:02:22 am »

I also remember orval being fermented with a relatively clean yeast and bottled with brett.

1308

Questions about the forum? / Re: Changes

« on: February 29, 2012, 07:41:43 am »

I don't think there was ever an answer for the "new" post going to the top of the last unread page instead of the last unread post.  It's kind of annoying.

I'll see if I can get somebody from the AHA to look into it, because I can't since it works fine for me.

Any word on this?  It makes reading this forum almost twice as time consuming.

If you're using IE9, clicking compatability view fixed it for me. It's the 'broken page' icon on the address bar to the left of refresh.

1309

Equipment and Software / Re: I hope this pump is strong enough...

« on: February 29, 2012, 07:31:47 am »

Well, I just tested the flow rate through my chiller and it works out to 40 GPH. I think I'll return it and get one that is rated higher (wow, 1/6th the "rated" flow rate, I wonder how they actually test them to get 264 GPH). The next one up is 620 GPH for $35. Assuming I get 1/6th of that I should be at 100 GPH. I can't find the web site where I saw a test of immersion chillers and recirculation of ice baths, but I seem to remember 100 GPH was the sweet spot.

That stated flow rate is at the output with no resistance and 25 feet of 3/8 tubing provides a lot of resistance. Look at the head pressure of pumps as this this equates to power. Higher head pressure will help push water through the chiller.

1310

Kegging and Bottling / Re: Keg Carbonating

« on: February 28, 2012, 11:56:04 am »

Also, if you were going to prime the keg with sugar - you use less due to the difference in headspace in the keg vs bottles. Usually 1/3 cup is about all that's needed to carbonate it.

Huh??  Unless you are knocking out lots of CO2 during the bottling process, it should take exactly the same amount of sugar to carb a keg as bottles.  It takes the same number of molecules of CO2 to get beer to a given volume of CO2 disolved.  Now, temperature during fermentation and bottling make a difference.  A lager should take much less sugar than an ale, due to the larger amount of fermentation-derived CO2 in the beer at a colder temperature. 

The head space might make a teeny tiny difference, but it shouldn't make much.

I always read that and assumed it was differences in headspace, but not that I calculated it there probably isn't much of a difference. I have read to use less sugar to carbonate kegs than bottles though. Hmm.

1311

Beer Recipes / Re: What makes a recipe "yours"?

« on: February 28, 2012, 11:24:48 am »

I think all that matters is that you are comfortable with whatever you're calling it, since recipes are only a starting point and brewing technique is responsible for most of the quality in a beer. I think of it like music - rock and pop musicians look down on cover bands, but classical musicians have been playing other people's music for centuries.

1312

Beer Recipes / Re: RIS Recipe Critique

« on: February 28, 2012, 09:54:01 am »

Good to know.  I have never tried drinking it I was just wondering if it woulds be any good.  Looks like the consensus is no.  I will just dump it. 

Bottle it to serve to the annoying neighbor that keeps drinking all your beer.

1313

Beer Recipes / Re: Black Champagne

« on: February 28, 2012, 09:49:35 am »

Sounds great. I'd shoot higher on the alcohol, 8-9%, 6% doesn't say champagne to me. But that's me.

1314

The Pub / Re: Best bar in Fort Collins

« on: February 28, 2012, 09:46:03 am »

Cool. They should have a 100 beer sampler tray.

1315

Other Fermentables / Re: fruit cider comp question

« on: February 28, 2012, 09:27:20 am »

I think it would do better in specialty cider. Unless perhaps the brett is quite subtle and adds to overall fruit character somehow.

1316

Kegging and Bottling / Re: Tightening keg posts

« on: February 28, 2012, 08:28:11 am »

They were used and still had soda in them. I had to sit on the keg and put my weight on the wrench to get the posts off, so I thought they needed to be that tight. Later it occurred to me that I was probably just mangling the o-rings doing that. Thanks.

1317

Kegging and Bottling / Re: cold crash....freeze??

« on: February 28, 2012, 08:25:27 am »

I think you just made Icehouse.

1318

Other Fermentables / Re: Kolsch Yeast for Cider?

« on: February 28, 2012, 07:06:38 am »

This is it. I use it with no added nutrients, I underpitch, and keep it as cold as possible. I'm trying to slow fermentation down and nutrients would just help it along.
 
http://www.midwestsupplies.com/red-star-wine-yeasts-5-grams-premier-cuvee.html

1319

General Homebrew Discussion / Re: Shipping Homebrew

« on: February 28, 2012, 06:30:47 am »

Remember, two things are likely to cause a bottle to break - impact with the side of the box and impact with another bottle. Most breakage I've seen is caused by not having enough packing material, allowing the bottles to move relative to each other and the box.  I would wrap each bottle, then get some plastic stretch wrap from a shipping store and wrap all of the bottles together so all the bottles move as one unit. Then put those in a box with plenty more padding. A liner bag is a good idea too, to contain leaks if there is a break.

1320

General Homebrew Discussion / Re: AHA Action Alerts and other Government Affairs info

« on: February 27, 2012, 01:59:30 pm »

It just seems odd that we have been serving beer at festivals for years and this is now just coming up. 
 
...
 
Flying under the radar apparently only works so long until somebody notices and makes an issue of it.

You answered your own question there. I'm always think it is odd when homebrewers think it would be legal to serve their homebrew to people they don't know at a public event - free or paid.