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Messages - aaspinall

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General Homebrew Discussion / Belgium
« on: June 11, 2015, 09:49:59 AM »
In June of 2016 my wife and I will be on tour in Germany and Austria. We plan on extending our stay for three days to visit Belgium specifically to drink beer. Any suggestions as to where to go? We will be traveling by train from Frankfurt, Germany. Thanks for any advise.

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Kegging and Bottling / Re: film on bottles
« on: November 02, 2014, 01:48:16 PM »
The film is on the inside. Typically, all I do to clean my bottles is to rinse the bottle very well after I pour the beer, make sure there is no sediment, and then turn the bottle upside down to store. When I bottle again, I rinse the bottles again, and then give each bottle a shot of Star San with one of those spring loaded bottle squirters (forget the name of the apparatus), which coats the bottle thoroughly.

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Kegging and Bottling / film on bottles
« on: November 01, 2014, 11:24:50 AM »
I use Star San to sanitize my bottles. I've noticed a film on the glass now that I've reused the bottles a number of times. Just out of curiosity, I used a bottle brush to see if I could remove the film. I was able to get most of it off.  Do I need to go through all my bottles and remove the film, or just not worry about it?  I can't detect have any off flavors in the beer.
Art

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Yeast and Fermentation / Re: stuck fermentation
« on: May 23, 2014, 05:02:28 PM »
I've heard of using a aquarium heater with carboy in water to raise the temp. Any other methods to get to an 80 degree temp?
Thanks

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Yeast and Fermentation / Re: stuck fermentation
« on: May 21, 2014, 06:00:33 PM »
I think I messed up in responding to the replies. Anyway, long story short. I used a Saison yeast. Measured with a hydrometer, and have kept the fermentation temp at 68-70F. Going back over the recipe, it says the temp should be 70-75F. So, the original question was, should I repitch using the same type of yeast, or a neutral yeast? Will that do me any good?

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Yeast and Fermentation / stuck fermentation
« on: May 18, 2014, 02:43:28 PM »
I brewed a high gravity (1.078) biere de garde and after two weeks in the primary the gravity has only dropped16 points. This recipe has 12 oz. of sugar and I usually see an explosive fermentation, but that never occurred.  I did all the usual things for a high gravity beer: 2 qt starter, aerated with a stone, proper temp (68-70). So, I'm kind of flummoxed. I brought the carboy upstairs (temp 72), stirred and rocked it, and after 24 hrs. not seeing much of anything (although it's chugging along slowly). Would adding another round of a neutral yeast help? Should I make another starter for that?
Give me your ideas, please.
Art

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Yeast and Fermentation / Second dose of yeast
« on: April 27, 2014, 02:45:36 PM »
I plan on using a recipe from Clone Brews by the Szamatulski's. The recipe calls for adding a second dose of the same yeast strain (as used in the primary) into the secondary, three days before bottling. I've never come across this instruction before. If I use a starter, is this step necessary (the OG is 1.086)?

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All Grain Brewing / first wort hops
« on: April 08, 2013, 06:16:36 PM »
I'm following a recipe that calls for first wort hops. Do I leave those hops in throughout the boil, or should I remove them before hand?

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Equipment and Software / march pump
« on: May 26, 2012, 01:57:47 PM »
I'm thinking of buying a march pump because all my setup is in the basement, but I boil up a flight of stairs in my garage. I plan on transfering liquids both ways. I read that the pump should be near the vessel one is pumping out of, so that would mean I have to move the pump from basement to garage and visa versa.  Some basic questions: Would I be better off getting the pump with a plug or one that I wire? I have to pump about 16 feet, 5 of which is up hill. Can the pump handle that? The pump has to be primed. What does one actually do to prime the pump? Is it a hassle? And, do I have to prime it each time I start the pump?  Thanks for any advice.
Art

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All Grain Brewing / stuck fermentation
« on: April 14, 2012, 11:20:47 AM »
Without going into detail I managed to leave out 1 pound each of victory and chocolate malt when brewing my porter. Couldn’t figure out why I was 13 points below gravity, but added DME to hit my target gravity( 1.073). After realizing my mistake, I steeped the found grain for 30 minutes in 150 degree water. I boiled it down to just under 1 gallon, and added that to the fermenter (about a day and a half in to fermentation). I then got an explosive fermentation for the next day. After 10 days my gravity was 1.026. I wanted it at 1.018. Thinking my basement was too cold, I moved it upstairs to a warmer place (70-72 degrees). After 1 week my gravity is still 1.026. I feel if I bottle at that gravity, I’ll have problems with the beer. Any suggestions? Is this beer a loss?

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The Pub / growler law in colorado
« on: December 12, 2011, 06:54:41 PM »
Is it legal in the state of Colorado for a brewpub or brewery to refill a growler from another brewpub or brewery?

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