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General Homebrew Discussion / Re: Cold crash post dry hop
« on: April 08, 2018, 03:44:08 PM »
  I just started drinking my most recent IPA, which I dry hopped AFTER cold crashing. I was tired of losing a significant amount of dry hopping flavor when it settled out with the yeast during the cold crash. I do ferment in conicals, so hop debris isn't much of a problem as it tends to all end up in the first bottle [usually a bomber]. Best damn IPA I've made to date, we'll have to see how quickly the hop flavor fades though.

Going Pro / Re: Formal education
« on: April 02, 2018, 11:00:47 PM »
   I mailed them a check last week, so I guess I'll be finding out in the near future. The 25 hour drive each way massively sucks, but that's life. There are a lot worse towns to spend 3 months in.

Yeast and Fermentation / Re: Sarfale US-05
« on: April 02, 2018, 10:55:04 PM »
  US-05 is essentially my default yeast, unless I have a specific reason or wild hair to try something else I'll usually use 05. I have sprinkled it dry on top of the wort, rehydrated according to instructions, and used it with yeast starters and it always works. Most of the time I will do a starter, and of course when I do it takes of quite a bit quicker than sprinkling dry or rehydrating - about 12 to 24 hours faster. I usually ferment in the mid 50s to lower 60s without problems, although reaching final gravity does take a couple days longer than when I ferment in the upper 60s.
   As the previous poster noted, US-05 is probably as close as you can find to an all purpose yeast, even if it is disliked by some of the folks on this forum.

General Homebrew Discussion / Re: Fermentation
« on: March 07, 2018, 04:16:32 PM »
   If your Fast Ferment has the lid gasket with a flat cross section, that is most likely the reason you're not getting airlock activity. I have 3 of them and none can be relied on to seal more than occasionally. The silicone gaskets with a round cross section do seal up very reliably. I recently contacted FF to see if I could purchase the round gaskets for my fermenters that had the flat ones, they sent me the gaskets I wanted for free. Even with the round gaskets, you do need to snug the lid up pretty tightly.

Yeast and Fermentation / Re: Spunding balloon
« on: March 02, 2018, 05:31:34 PM »
   The volume of CO2 produced Steve would depend on the volume of beer and how many gravity points of fermentation you get. I'd imagine you could use a kraeusening calculator to get a close guess.
   I have some monster balloons we used to use for advertising big sales, until the price of helium went sky high, no pun intended. Fully inflated they were about 6 feet in diameter, and IIRC filling 3 of them consumed an entire 100 lb. bottle of helium - at $100 per refill. The point of this is that filling a balloon will generate some fairly substantial pressure, you might try a lawn and leaf garbage bag first, I think they are about 40 gallons. I attach a trash bag filled with CO2 to the airlock port now when bottling, just to minimize air entering the conical as it drains [laugh if you want].

Equipment and Software / Re: exaust fan
« on: March 01, 2018, 12:04:18 AM »
   That depends on how much noise you're willing to put up with, or which is more important to you, saving money up front or having a more tolerable sound level.
   IMO the best set-up is a remote fan mounted on the roof or outside wall, which is ducted to the hood, but that's gonna be way pricey. If you really want to blow through some dough, you can add a makeup air system with an air to air heat exchanger  ;D.

Equipment and Software / Re: exaust fan
« on: February 28, 2018, 03:50:46 PM »
   How many air changes do you want? Assuming you have an 8' ceiling, 250 CFM will give you a bit over 2 air changes a minute, meaning the fan will remove a volume of air double the volume of the space every minute. Bear in mind that the more tempered air you exhaust, the more make-up air you will have to heat in the winter, and cool in the summer.
   All other things being equal [which they rarely are], greater air volume means greater noise level. Spending a bit more on a fan with a lower sone rating may be worthwhile in the long run, no point having an exhaust fan if it's so loud you can't stand to use it. Almost every kitchen exhaust fan I have encountered over the past 40 years fell into the too loud to use category.

Going Pro / Re: Switching careers to brew?
« on: February 24, 2018, 04:49:43 PM »
  Cuz you don't have enough strife in your life??? Ya gotta have some discomfort to truly enjoy the good times?

   A couple bottles and at least 2 cans. If someone else told me this happened to them I'd figure they BS-ing me.
   I do have elevated radon levels in the summer, but I've never heard of any science that could tie radon and gushing beers together. I also don't know how the radon would get into sealed cans and bottles.
   I'm chalking it up to space aliens.

Definitely aliens.
Do you remember what the commercial beers were?  I'm just curious.  Also, this is a whole other topic that I'm not scientifically familiar with but it seems that beers pour differently in different glasses and whether they're warm/cold and/or wet or not.  I do that some times even a commercial beer will pour a tad overcarbonated if poured into an odd or previously drank out of wet glass.
   The cans were Payette Rustler IPA, at this point I don't recall what the bottles were. Interestingly, I had a Rustler from the same bunch the other day and it was fine??? As for the alien angle, like they say, the fact that one is paranoid, doesn't preclude the possibility that they really are out to get you.

   A couple bottles and at least 2 cans. If someone else told me this happened to them I'd figure they BS-ing me.
   I do have elevated radon levels in the summer, but I've never heard of any science that could tie radon and gushing beers together. I also don't know how the radon would get into sealed cans and bottles.
   I'm chalking it up to space aliens.

   I suspect that infection is one of, if not your only problem. I've been having a great many of my beers turn to gushers, some almost immediately, many after as much as a year in the bottle. Last night I tried one of the last of an IPA I bottled last April and it was just about right carbonationwise. The batch had been properly carbonated for the 1st couple months, then overnight turned into gushers, now the gusher phase seems to be over? I'm scratching my head over that bit.
   I do use Speise for priming instead of sugar, but always at a rate to keep carbonation under 1 1/2 atmospheres.
  Another head scratcher that some may call BS on, I've had a few commercial beers that sat in my basement fridge for several months turn into gushers after time.
   I am trying some ideas to be more rigorous about sanitation, but if my problem is infection, and the cause is airborne yeast spores, I think I'm just screwed, cuz I aint moving to another place to escape yeast spores.

General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 11, 2018, 04:59:44 PM »
   I still love IPA's, not quite as much as a few years ago.
   I have, unfortunately stopped brewing them  until I can get the flavor loss issue figured out. The last IPA I brewed was undoubtedly the best I'd ever made, that is, it was the tastiest ever when I bottled it, and even 4 days after bottling before it really a bottle conditioned. A week later when it finally was more or less ready to drink, it already had lost 80% - 90% of it's hop flavor and aroma. Massive bummer, $15 or $20 of late/dry hops totally wasted, and worse yet 2 1/2 cases of nectar of the gods turned into justanotheripa. To add insult to injury, 2 months later, it all succumbed to the virus I've been fighting and in a matter of 1 or 2 days went from normally carbonated ale to mega-gushers. I guess I have a couple problems to figure out.

General Homebrew Discussion / Re: Aspiring brewer, new to forum
« on: February 09, 2018, 03:42:09 PM »
   An immersion chiller as you said isn't technically difficult to make, but it is time consuming and may not save you all that much money. I bought a 30' chiller, after using it a couple times I decided I need a bigger one and figured I'd make it myself. Unfortunately there was only one roll of 3/8" copper tubing left in town and I wound up paying more for it than I paid for the factory built chiller. My homebuilt does work about twice as well as the other, which now only gets used as a pre-chiller in a bucket of ice water during the summer when the tap water gets too warm to chill a batch quickly enough. If you're one of us folks who always has to DIY though, you'll probably opt to build your own. If you do build your own, designing it so you can maintain 1/4" to 1/2" separation between the coils greatly improves performance.

General Homebrew Discussion / Re: Aspiring brewer, new to forum
« on: February 08, 2018, 04:34:45 PM »
   I won't claim the knowledge or experience that many of the folks on this forum can, having only returned to the hobby/obsession a couple years ago, but I wouldn't let my water profile dictate my brewing choices. If your water is wholly unacceptable for one beer style or another, you can always use store bought RO water, which is only a small additional expense. If your water is unacceptable for one style though, it probably isn't really good for any other style.
   As far as sticking to only one style until you get it dialed in, for my first 10 batches I did 7 different types of beer, only 1 did I repeat. Of those 10 batches all were drinkable even though the 1st consisted mostly of 30 year old grain. The 1st 2 batches were not very good, but that was mostly a matter of developing a process that worked for me. That process has continued to adapt with experience and equipment upgrades. I do have train wrecks from time to time, I imagine that most people do.
   I brewed my 60th batch last week, probably 25 or 30 different types of beer, and not a single one even came close to matching any official style definition. And, though I do have several general recipes I repeat with some regularity, I've never tried to do an exact repeat of a previous beer. Even when I start out intending to do a copy, somewhere in the process I get a wild hare and throw in a change up.
   I personally couldn't care less about matching style guidelines, and think some folks would enjoy brewing a lot more if they were more concerned with satisfying their pallets and enjoying the brewday, than winning competitions.
   Brew what you want, in a way you enjoy. When you make mistakes, accept them as part of life, and try to learn whatever you can from them.

The Pub / Re: Millennials are murderers and Reporters are lazy
« on: January 27, 2018, 04:42:45 PM »
   Different regions, different realities. Off the top of my head, with the exception of Melvin and Uinta, I can't recall a taproom I've visited that sold only beer. Around here that would be a guarantee of quick failure. I wonder how many even states offer beer only licenses.

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