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Messages - kramerog

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Events / Re: post-NHC/homebrewcon Qs
« on: July 26, 2017, 12:31:44 PM »
Still waiting for the homebrewcon seminars to be posted!

Yeast and Fermentation / Re: Brett in the keg
« on: July 26, 2017, 07:15:50 AM »
If I don't open the keg and just push my next batch on top would I have issues?
The next batch would become infected with Brett.  Not sure if that answers your question.

Secondly can I just fill a mason jar with some of the beer let it go flat and use it in subsequent batches.
I recommend putting it in a bottle or jug with a fermentation lock so fermentation if any can continue.

All Grain Brewing / Re: biab second runnings
« on: July 26, 2017, 07:10:47 AM »
The calculator under my signatur line allows you to estimate the strength of your second runnings.  You'll have to adjust the water retention parameter to match your BIAB process.

Kegging and Bottling / Re: Possible bottle bombs situation
« on: July 24, 2017, 07:31:39 AM »
How did it taste right before bottling?

Other Fermentables / Re: Questions on a First mead
« on: July 24, 2017, 07:27:06 AM »
Prickly pear has intense color but is low in flavor.  1.5 lbs/gal is probably just a starting point.  A month from now taste the mead and add more prickly pear as necessary.

If you do staggered nutrient additions with degassing, your mead should be ready.  Don't skimp on the degassing during fermentation. 

Ingredients / Re: Brewer's invert sugar syrup in Bru'nwater?
« on: July 23, 2017, 01:50:17 PM »
I assume that you are adding it straight to the kettle so you don't need to run it through Bru'n Water.  I do  neutralize the acid I put in the invert syrup to make it.

Kegging and Bottling / Re: counter pressure filling
« on: July 20, 2017, 02:34:52 PM »
High and normal fills are normal in competition.  I don't think fill level affects the score unless the fill is low, which tends to make the judge think that the brewer doesn't know what they are doing. 

General Homebrew Discussion / Re: Mashtun question
« on: July 20, 2017, 02:31:49 PM »
My first thought was that not putting slots on that pipe would help maintain your siphon better.  My gut says slots in that pipe would apply more suction in the first pipe and reduce the flow from the outer pipes.  I'm not an industrial/process engineer and am probably missing some major point so I could (easily) be completely wrong.  ::)

I batch sparge and would be worried about leaving a lot of wort behind with that setup without having a way to maintain the siphon.

With normal size slots, the suction is pretty much the same everywhere.

Yeast and Fermentation / Re: Help with a wee heavy
« on: July 20, 2017, 01:18:55 PM »
You can trying to bump up your temp to 70F.

General Homebrew Discussion / Re: Mashtun question
« on: July 20, 2017, 09:27:36 AM »
If you are batch sparging, where you put the slits doesn't matter much as long as the slits are on the floor. 

If you are fly sparging, based on the location of that pipe it should have slits.  The sites that say not to cut slits may be concerned about channeling if the "pipe" is closely spaced to other pipes or is along the wall. Ideally, the pipes are equally spaced and not against the wall so that the flow through the grain bed is even.

FYI, you should create a siphon to capture the wort below the outlet by having a hose extending below the floor attached to your outlet while draining.   Longitudinal slits along the floor rather than cross-sectional slits theoretically will capture the most wort.

Yeast and Fermentation / Re: WLP 644 Sach Trois Q and A
« on: July 18, 2017, 10:11:05 AM »
At the risk of hijacking this thread, what styles are good for sacc trois?

General Homebrew Discussion / Re: Start_Growing hop
« on: July 18, 2017, 10:02:15 AM »
Given Thailand's latitude or closeness to the equoator, I would look to Australia for hops as it too is close to the equator.

FYI, my kid is in Khon Kaen.

All Grain Brewing / Re: Adjusting my RO Water
« on: July 17, 2017, 01:12:36 PM »
The hashness could be coming from excess magnesium in the epsom salts.  What levels of magnesum do you have?

I've used a carbonator on a 2L bottle as a source of CO2, successfully.  You can safely put 40 psig into a 2L bottle.    Obviously it doesn't provide pressure regulation, but it works to top up pressure.  To purge the bottle, submerge it in a bucket of Starsan so that it is completely filled with Starsan and then bubbling in the CO2. 

Obviously this isn't as good as the product in the 2nd post.

Check out or better yet buy the latest edition of the book for a detailed explanation of the mash rests.  Most people do single infusion for most of their batches.  Single infusion means that hot water and malt is added to achieve a temperature (typically 149-158F) between the alpha and beta rests so as to do both simultaneously. The diacetyl rest is not a mash rest but a lager fermentation rest.

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