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Messages - saltydawg

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Kegging and Bottling / Re: Stupid Leaky Poppets
« on: January 14, 2011, 09:03:45 PM »
I use a small amount of keg lube on the poppets, actually everything with a rubber seal. O-rings, poppets, pressure release valves. Seems to work. Cheers!!!

+1
Started using CIP film...(actually I think it's just Vaseline) and all those little annoying leaks have stopped. Of course the rubber and the 'seat' areas have to be in good shape.

2
All Grain Brewing / Re: Stuck Fermentation Question
« on: December 10, 2010, 05:24:22 PM »
No 'busting of chops' inferred by me. ;) I'm just participating in the discussion. But re-read my post. I didn't say 1 pound of honey caused his problem. I'm laying out possibilities that COULD contribute. These are all factors that present possiblilties. Perhaps even pieces of a puzzle that form the big picture. None of the things I stated are wrong all the time. Maybe or maybe not in this case, but not all the time. None of us can pinpoint the exact cause with 100% certainty in any one specific case.

BTW...Good point about the dry yeast/oxygen thing. At those cell counts, not much growth needs to happen.

So, I'm jus' sayin'...


3
All Grain Brewing / Re: Stuck Fermentation Question
« on: December 10, 2010, 04:27:13 PM »
I'm sure others know more about this but... I've read when using simple sugars in a recipe it's sometimes beneficial to put the simple sugars in at the end of primary fermentation. Otherwise the yeast will digest the simple sugars first, before the maltose, and then start to lose the ability to digest the maltose, resulting in poor attenuation. Kinda like a kid who eats dessert first and has no appetite for supper. I'm sure it's a more pronounced effect at higher simple sugar to maltose ratio, but you get the idea.

Also, I really think by not aerating, you really didn't give the yeast a good start.

All that, and I agree with the previous posters that mash temperature is critical.

And the crystal malt....

I guess it could be a combination of contributing factors... :-\

Anyway, your FG isn't totally terrible. If it tastes good, drink up! :)

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All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 10:31:37 AM »
I'd like to look at some basics. Did you pitch enough yeast? What was the FG? Most IPA recipes are gonna need more than one tube of yeast, or a real good starter.
Also you should calibrate your thermometers. I mash IPA's more at 149-150* to be sure they are very fermentable.(you'll still have 'body' with the crystal malt) Target a FG closer to 1.010...maybe the dry finish of a low FG will provide the 'crispness' your looking for.

Just my $0.02

5
Equipment and Software / Sturdy Equipment ad in Zymurgy/conical question
« on: October 26, 2010, 06:42:10 AM »
I hope this is in the right section...
I noticed an ad for a company called Sturdy Equipment in my Nov/Dec Zymurgy. I tried to log on to their site but no luck. Couldn't even find anything on google about them. I'm interested in their conical in particular. It looks like it may be jacketed and temp controlled!?

If anyone knows about these conicals, please chime in.

Thanks

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