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Messages - troybinso

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1
Kegging and Bottling / Re: Faucet Wrench
« on: April 21, 2016, 07:20:38 AM »
I would get one that has a hex nut wrench as well as a spanner.

http://www.amazon.com/KegWorks-Heavy-Duty-Faucet-Wrench/dp/B000BPATKU/ref=sr_1_8?ie=UTF8&qid=1461169743&sr=8-8&keywords=faucet+wrench
What's the hex side for?

It tightens the large hex nut on the inside of the kegerator. The nut secures the faucet to the shank, otherwise when you spin the faucet with your faucet wrench, the shank will just spin around too.

2
Ingredients / Re: (R) Hops
« on: April 11, 2016, 08:08:02 PM »
If the public domain hops really were as good as the private ones then they would flourish in the free market, right?

Hops get hot because they offer aromas that are unique and help sell beer. Hopefully the growers can keep up with demand.

3
General Homebrew Discussion / Re: Fruity aroma to a pale ale
« on: April 09, 2016, 05:25:53 PM »
The hops you used are fruity. How much did you put in?

4
All Grain Brewing / Re: getting rid of clorine
« on: April 08, 2016, 05:57:57 AM »
I've always found that heating up the strike water the night before drives off the chlorine - I don't live in Milwaukee though, so it might not work for you.

5
Equipment and Software / Re: steam step mashing
« on: April 03, 2016, 08:27:07 AM »
Is the hose food grade?

6
Beer Recipes / Re: simple recipe for yeast experiment
« on: March 26, 2016, 07:23:54 AM »
I like to use2/3 pilsner 1/3 munich malt. About 1.042 O.G. and around 20 IBU noble-type hops. I add a moderate hop dose near the end of the boil for some aroma. This beer seems to work well with many different yeasts - and the lower gravity and lower hop dosage helps with getting a good crop of yeast at the end of fermentation.

7
General Homebrew Discussion / Re: Beer comp "fine print"
« on: March 23, 2016, 07:48:32 PM »
Anyone who thinks a printed out recipe is worth something hasn't brewed enough to know they are wrong.

8
Going Pro / Re: Brewery Volunteering
« on: March 20, 2016, 08:05:34 PM »
Breweries are full of injuries waiting to happen. Steam, fire, boiling liquid, slippery floors, ladders, fork lifts, skin melting chemicals, drunk people...

9
Yeast and Fermentation / Re: Brewery Yeast
« on: March 04, 2016, 11:03:29 AM »

I had an offer to have a "mason jar of yeast" given to me by a local brewery. Sounds fun, but not sure how I'd store it, use it, etc. Any thoughts are welcomed!

When I do that, it's for immediate use.
Regarding the quantity, would a mason jar be overkill in a 5 gallon batch?

Depends on the size of the mason jar.

Put it in the fridge until you are ready to use it, and you will probably need just a little bit. Maybe 100ml.
Think about how much yeast is in a smack pack or vial.

The yeast you are getting will be a thicker slurry and should be healthy and active.

10
All Things Food / Re: Growing food - The Garden Thread
« on: March 02, 2016, 09:42:54 PM »
I'm slightly sore: hauled in a yard of rich sandy garden soil and topped off 3 rickety beds. A full bed-load that took 6 trips in the wheelbarrow. Picked up one of those giant blue 2-wheeled barrows at lowes on sale- $109 last spring. Would have been 10 loads in a regular wheelbarrow.

Have my onion sets and carrot seeds. Hopefully I can get some romas in the ground in the next couple weeks.
Why bother with romas? The ones in the store taste pretty good. I like to focus tomato planting on good slicing tomatoes you can eat raw. Those are the kinds that just don't make it to the grocery store.

11
Ingredients / Re: Vitners Harvest Purees
« on: February 20, 2016, 12:51:44 PM »
I've used them before in secondary. I gave them 2 weeks and was at FG by that time.

Do you think there is any additional fruit flavor extracted for a letting the beer sit on the fruit puree after it is done fermenting?

12
By the way, I had also made a starter with a really old smack pack of WY5335 Lactobacillus. It ended up smelling exactly like nail polish. Really intense.

I got a fresher pack of Wyeast and tried again and it worked great. Pitched both starters in a blonde wort and it took right off. pH of 3.30, and then I blended with the same wort that was fermenting with 5 different strains of Brett plus some Sacch trois. Split that and have raspberry puree in one and apricot puree in the other.

13
Yeast and Fermentation / Re: Gigayeast GB110 temp
« on: February 19, 2016, 01:23:30 PM »
If you are going to be fooling around with lacto primary fermentations, you should probably get a pH meter. Reliable way to measure the fermentation.

14
Hop Growing / Re: Best source for hop rhizomes in Washington state
« on: February 03, 2016, 08:44:42 AM »
Hm, I haven't heard of that, so I'm not totally sure. I did just a real quick Google search and wasn't able to find anything about a hop quarantine this year, but I'm not sure how reliable that is.

It's set up to protect the three primary hop growing states for the most part as hops account for millions of dollars to those states economies.  Unfortunately, there have been a few instances where 'dirty' planting stock was sent from PNW to folks establishing new farms in the east in recent years.  http://usahops.org/index.cfm?fuseaction=news&pageID=2

There is a worry that powdery mildew could kill the plants. Entire hop growing regions have been destroyed by disease in the past.

15
Hop Growing / Re: Best source for hop rhizomes in Washington state
« on: February 03, 2016, 08:39:45 AM »
Hops direct from Yakima area sells rhizomes so can ship to Washington st.

http://www.hopsdirect.com/rhizomes/

Oh wow, that farm looks really awesome. I might have to make a trip out there and check out their farm!

Have you purchased from them before?

I did buy some rhizomes from them a few years back. There were a few duds, but mostly they came up healthy and strong.

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