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Messages - BP79

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So in general do you guys never bother adding gelatin to stouts/porters? 

This is the 3rd time I'll be brewing this magical beer but first time kegging and cold crashing with gelatin.  Once ferm is done and the bean gunk has settled for 2 weeks, I was going to:

1) transfer to keg
2) add bourbon
3) condition in keg for a few weeks @ room temp
4) cold crash
5) add gelatin to let remaining yeast drop
6) tap and enjoy after 2 weeks

Does this seem right? 

Classifieds / Therminator + all accessories $175 Hoboken NJ
« on: December 04, 2014, 09:53:59 AM »
After three brews, I've decided to go back to using an immersion chiller.  The chiller works great, but I'm a indoor stove-top brewer and using this inside my apartment is too much of a hassle...  I can't use a pump and getting it to work via gravity requires a balancing act of a ladder, a step-stool, and pop-eye muscles.  The price includes all tubing and quick connects.  I paid $250 from Williams Brewing for all of this. 


Yeast and Fermentation / Re: WLP 530 - how high is too high?
« on: May 22, 2014, 01:08:24 PM »
Given my kegerator doubles as a fermentation chamber, and I just tapped a keg a few nights ago, I probably couldn't efficiently use a heat wrap anyway.  I guess I should be pretty happy that it's managed to drop within a few points of my target without needing any electricity.

Yeast and Fermentation / WLP 530 - how high is too high?
« on: May 22, 2014, 11:56:46 AM »
I brewed a Quad two weeks ago (67% efficiency): 

Brew Day - 1.092 using an 1800mL WLP 530 starter @ 68
BD + 5 - 1.040, tasted eh, let free-rise to 74
BD + 12 - 1.018, tasted tasty, temp still @ 74
BD > 12 - 1.015 target, even tastier, TBD

I know it's still early, but should I use a heating device and crank this up to 80+?   I've read Belgian yeast strains should be allowed to get as warm as possible.  How warm is warm?  Is 74 enough?

In reality, I think I'm subconsciously looking for an excuse to go the the new HBS that just opened up in my hood:

Kegging and Bottling / Re: Force Carbonation and Pressure Drops
« on: May 14, 2014, 12:40:49 PM »
I saw that chart and it's certainly helpful, but I was hoping to find a permutation of that charge over time.  I think what I want isn't really possible unless there's a plot with a third axis.

Kegging and Bottling / Force Carbonation and Pressure Drops
« on: May 14, 2014, 11:31:44 AM »
Is there any literature, aka a nice easy chart to read of a temperature to pressure ratio (x-axis) vs. time (y-axis), that shows how much CO2 gets absorbed when force carbing at a given temperature and pressure.  I finally switched to kegging recently and noticed it takes quite some time for the pressure to stabilize and am curious how long this will take. 

Yeast and Fermentation / Re: Drop hopping and fermentation temp
« on: February 15, 2014, 08:45:03 AM »
Hey get off my post! Lol.

I'm in no rush, so I think cold crashing, then warming back up, then dry hopping is the way to go.  At that point I'll be around 20 days of fermentation. Given there's 10.5 oz of hops in the carboy, I think that's enough time to obtain good flavors and a nice clean IPA without any grassiness appearing. Appreciate the tips.

Yeast and Fermentation / Drop hopping and fermentation temp
« on: February 14, 2014, 05:02:34 PM »
What's the concensus for dry hopping and raising fermentation temperature once fermentation is complete? I pitched at 64 10 days ago and my gravity  has stabilized for a few days now. I want to raise the temp to about 70 to hopefully drop a few more points but I also want to dry hop for a week before kegging. Should I raise the temp and dry hop at the same time, or dry hop for a week then raise the temp? Or, does the relationship between the two not matter?

Equipment and Software / Re: Fermentor/temp control equip
« on: February 12, 2014, 09:41:12 AM »

I can fit a 6 gallon Better Bottle + blowoff tube with room to spare.  Just be careful bending the freezer plate on the top... you don't want to puncture it (as I might have done once), resulting in the sad sound of the coolant leaking, rendering the fridge useless. 

You can find the fridge on sale, so all-in it may be the best $250 you can spend for maintaining consistent fermentation temps.

Kegging and Bottling / Re: First Kegging Attempt - Pressures?
« on: January 16, 2014, 09:28:08 AM »
I recently kegged my first brew after a dozen or so tedious batches of bottling and found this thread to be very helpful:

Equipment and Software / Re: Plate Chiller and Hops
« on: January 10, 2014, 07:46:33 AM »
I'm in the same boat as you - I picked up a Therminator for Christmas after using an IC for about 3 years/15 brews.  Given I don't plan on going back to an IC any time soon since I just dropped a lot of coin, I ended up using hops bags from Northern Brewer for my first brew and had no issues with clogging whatsoever.  In fact, I overchilled my wort to about 57 degrees in 5 minutes.  You can also wrap a small screen/filter around the valve inside the kettle to catch any additional floaters. 


Equipment and Software / Re: good place to buy perlick faucets?
« on: January 09, 2014, 11:25:34 AM »
I've had great customer service with Williams Brewing lately. 

Not that you'd expect to have any issues with anything from Perlick, but if you do, their exchange policy is great. 

Classifieds / Re: Free 6.5 Gallon Glass Carboy
« on: December 31, 2013, 09:27:23 AM »
I just laughed coffee onto my monitor. 

Classifieds / Re: Free 6.5 Gallon Glass Carboy
« on: December 31, 2013, 08:20:46 AM »
I live in a condo and don't have the space, and the Board only allows for storage of bikes and strollers in the storage room. 

My wife let me build a kegerator so I could keep my beer corner nice and tidy, so she'd most likely give me the look of death if I wanted to keep a glass carboy lying around... not that she'd ever put away her own laundry after sitting in a pile for 2 weeks.

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