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Messages - dak0415

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1
Beer Recipes / Re: Which Cocoa Powder for a Mocha Stout
« on: January 24, 2014, 08:53:25 AM »
The Hershey's powder is defatted.  I use it in the secondary and I mash with .5lb of Simpsons coffee malt. (150L).  I pull about 1 cup of beer off, heat it, and dissolve the powder in that before I add it to the fermenter.


2
Equipment and Software / Re: Starsan in SS kettle
« on: January 22, 2014, 06:47:59 AM »
Is it ok to store Starsan in a SS kettle temporarily? I did so for a few days and noticed some brown "stuff" come off the kettle when I scrubbed it with a sponge. Could have been from an earlier brew, but just curious if it was degrading the metal somehow.
That "stuff" is just a thin layer of beerstone.  Instead of elbow grease and a BLUE scrubbie, I regularly just throw some spent starsan in the kettle to loosen that stuff up.  Same effect as acid cleaner #5.

3
The Pub / Re: Epic Fail...
« on: December 20, 2013, 08:25:41 AM »
Don't worry, my wife has done that twice. It happens.
Locked herself out or locked you out? :)
Ok!   I was going to say "Hiked three miles to a neighbor's in boxers to get a spare key?"

4
The Pub / Re: Epic Fail...
« on: December 20, 2013, 06:45:17 AM »
Been in my new place just a few days now. Last night, I had to walk out to the garage to grab something. Just ran out real quick, so I didn't dress for it. Go to get back in only to discover I had locked myself out. And my phone was also inside. So, in 20 degree weather, I had to make a three mile trek down a busy state route in my boxers, a t-shirt, and my Harley Davidson biker boots to get to my friends house to have drive me back over an let me in with the key I gave her. Long story short, I now have another spare hid outside, and I'm still waiting for my second ball to drop back down after hiding from the cold.

Ahh!  The continuing adventures of "da Weaze".  Mental note - have friend sew phone pocket in boxers!

5
Ingredients / Re: Using whole vanilla beans
« on: November 25, 2013, 07:01:44 AM »
I found a handy little item in the aquarium section of pet stores.  It is a nylon bag about 2 inches wide (flat) and about 8 inches long.  They are designed for filter media (charcoal).  I use them to cover the end of my sparge tube on the kettle side to prevent bits from getting into the kettle.  They would be great for adding whole vanilla beans, cinnamon, etc.  They have a proper mesh size and could easily be withdrawn from a carboy neck.

6
Equipment and Software / Re: Banjo burner from Adventures in Homebrewing
« on: November 15, 2013, 01:51:42 PM »
Thanks for the responses guys!  I'm still waffling about the bayou classic kab4 or kab6, you just hear too many complaints of wasted propane / heat from the burner distance to the kettle.
I have a KAB4, but I use the 82quart Bayou Classic Kettle.  I find that my 44 quart kettle is too narrow and a lot of heat goes up the outside.  I still have my jet burner (SP-10) that I use with my 10 gallon kettle to heat sparge water if I need to.  It was loud, but did a great job with the narrower kettle.  You could go with the Blichmann for $139.00 all SS!  That will be my next burner.

7
Equipment and Software / Re: Electric RIMS tube question
« on: November 08, 2013, 06:56:06 AM »
Good stuff, thanks!  I'm planning on mounting it vertically to my Top Tier Stand with the element at the bottom and the sensor on the top.

Whose RIMS tube are you going to use, or are you building your own?

8
Equipment and Software / Re: Electric RIMS tube question
« on: November 07, 2013, 11:27:19 AM »
The sensor MUST be placed downstream of the heat input point. It DOES NOT matter what the temperature of the wort from the tun is. It only matters that you are heating the wort to your target temperature and not overheating it. Remember that the enzymes are in the wort, not the mash.  If you try to control your heat input by observing the wort temperature coming out of the tun, you will likely severely overheat your wort as it passes through the heater.  That will likely denature the wort enzymes and leave you with a starchy wort that does not ferment.  (You don't have to ask how I learned that bone-headed lesson ;-)  )

If you want to know the temperature of wort coming from the tun, insert an extra thermometer there.
+1 On Martin's explanation
When you place the sensor downstream of the heat source, the temperature WILL overshoot slightly and that will help to bring your tun up to ideal temp faster.  Use a PID type controller, a RANCO does not react fast enough to keep the wort from overheating. As your wort gets closer to your programmed temp, the overshoot will become less and eventually stabilize withing .5 degrees or so. Also orient your rims tube so there will not be any bubbles or air pockets in the tube (Another lesson for another time!;-) )

9
The Pub / Re: Au pair?
« on: October 24, 2013, 07:30:43 AM »
Phil, I'm sure you have thought of this, but aren't there agencies in the EU that specialize in AuPairs?  How long are you planning on needing one?

10
Extract/Partial Mash Brewing / Re: Carastan vs. Caramalt
« on: October 23, 2013, 07:41:56 AM »
Carastan is Bairds trademark (like CaraAmber from Weyermann)

Simpsons Caramalt=Carastan.  I use them interchangeably in my Northern English Brown Ale.  Has a toffee flavor that some judges mistake for oxidation.

11
General Homebrew Discussion / Re: AHA Membership
« on: October 17, 2013, 11:20:20 AM »
My fiancé and I both have AHA memberships. I believe that they are valid until 2016 or something like that.

When it's up for renewal, we are going with the Lifetime membership. Do we get a cool sticker for that?? :P

You get to stick-around with cool homebrewers for the rest of your life!   ;D
Maybe you could get each other Lifetime memberships as wedding gifts?

12
Beer Recipes / Re: Copyright
« on: October 17, 2013, 06:19:05 AM »
I have a very good scrambled egg technique. It has been copyrighted. Ya'll are warned! :)
I bet you whisk them counter-clockwise, huh?
I have heard that it is only legal to do that in Australia, New Zealand, etc.

13
Kegging and Bottling / Re: CO2 tank inside the keezer?
« on: October 11, 2013, 11:36:30 AM »
Paul,
Is that a gas disconnect just under the RANCO?  That is brilliant!  What kind of hardware did you need to make that connection to the gas post?

Dave

14
Equipment and Software / Re: thermowell & blow-off valve set-up
« on: October 08, 2013, 08:25:02 AM »
Cool, so you replaced the SS rod that came with the hood and replaced it with this one?

http://www.brewershardware.com/12-Stainless-Steel-Thermowell-TWS12.html

That is the thermowell. Not sure what length I have, I think 12". I bought the hood seperatly. I have a few. I use the for blowoff, transfers, and brining water back from the RO machine. End up costing about $10 less than the MoreBeer kit.
+1 On all the above.
I use the Brewer's Hardware 16" thermowell.  I have 2 actually, one for 6 gallon glass and Betterbottles and one for 6.5 gallon (small cap).  The trick is to cut the small pigtail on the cap off to about 1/4", stick it in hot water to soften and spray some starsan or leak detector on the thermowell.  It will slide in the small hole quite easily then.  I also use a 000 rubber stopper to plug the thermowell open end when I clean and sanitize it.  Use 1/2" ID hose for the blowoff fits right over the larger hole on the cap.

15
Yeast and Fermentation / Re: Poor WLP002 attenuation: raise temp to fix?
« on: October 01, 2013, 11:39:33 AM »
My experience with 1968/WLP002 is that you need to oxygenate well and pitch about 2X what the calculators say in order to get it to finish before it drops.  3 days at 62 then up to 68-70 to finish.

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