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Messages - vinnieb

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1
Other Fermentables / Re: Watermelon wine?
« on: June 22, 2014, 08:00:29 AM »
Watermellon is tough to brew with.  Mainly because its looses lots of its flavor during fermentation.  Many folks add grape concentrate to it to balance it out. 


However, watermelon can be successfully utilized if strained from its pulp, fermented with 1lb sugar per gallon, for a week...and...well, the rest is unmentionable here, but as a wine, it really needs another fruit with it. 

2
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 17, 2014, 03:32:26 AM »
Mortica covered it.  Not much is needed for meade.  The nutrient is big, you'll a bunch of that.  Even when you rack to secondary, you'll need to add more nutrient.  Also have a blow off tube at the ready.  I had a couple of Meades really take off and needed to remove my airlock and install a blow off tube. 

On meade days, I usually get an orange to eat...and I drop the peels into the fermentor.

3
General Homebrew Discussion / Re: Prime Dose for bottling
« on: March 25, 2014, 07:30:28 PM »
Its not sweet and I am very sure about the seals.  Not high gravity and stored at a constant 68f.  I was thinking about removing caps, and adding a bit of priming sugar and recapping.  Heck, I already blew up a keg, whats a few bottles!

4
General Homebrew Discussion / Re: Prime Dose for bottling
« on: March 25, 2014, 05:48:01 PM »
Sorry to bring up an old topic, but I didnt want to start a new one with the same title.  I used these prime dose caps in my last batch and the beer was bottled almost 2 months ago and has been sitting since.  I did not add priming sugar, because as I understood the vague directions, All I needed were these caps.  Well, so far 4 test 12oz bottles are all flatter than a carrier deck......and ideas?

5
General Homebrew Discussion / Re: Origin of growlers
« on: March 05, 2014, 05:57:30 AM »
I've heard the same story from a curator at the NYC Tenement Museum.  Its a pre-law building built in about 1863 and was a German Beer hall on the commercial floor for 20 years.  They have restored it to its original condition and still have an original growler.  The kids in the building would run down the steps to get the beer for the family and bring it back up. What's cool is that the growler and the wood casks are all original pieces from the 1870s. 

6
The Pub / Re: What your favorite beer says about you
« on: February 14, 2014, 10:51:37 AM »

I think my favorite was..

Dubbel: A-hole
Trippel: Bigger A-hole
Quad: Oddly, a really nice guy

 ;D ;D ;D

Agreed....I cracked up at that point

7
Kegging and Bottling / Re: First kegging attempt, Explosion
« on: February 03, 2014, 03:01:15 PM »
The local brewery here offered to sell me used cornies, that need new fittings and gaskets.  I just might get them now and store them away until I am out of my 750sqft condo. 

8
Kegging and Bottling / Re: First kegging attempt, Explosion
« on: February 03, 2014, 02:25:56 PM »
Thanks Joe Sr.  Much appreciated. 

9
Kegging and Bottling / Re: First kegging attempt, Explosion
« on: February 03, 2014, 11:01:25 AM »
A few more questions:

Should I do a secondary or just let it sit in the primary for the entire 30 days?

Is it better not to add any priming sugar and just transfer from carboy to mini-keg?


10
Kegging and Bottling / Re: First kegging attempt, Explosion
« on: January 31, 2014, 06:57:26 PM »
The Recipe was as follows. (It has changed since, but I have not brewed it yet, waiting on mats to arrive)
This was the first attempt at this recipe.  I have since changed out the Munich malt, with Dark malted wheat.

-8lbs Munich Malt
-2lbs Caramunich
-1lb  Cara-Pils
-1oz Hallertauer
-1pkg German Ale, WL #1007

-10Gal Mash Tun(rubbermaid homemade)7.5 Gal kettle (done on gas fired home stove)
-Single Infusion, Full Body, No Mash Out, 168Degree Sparge temp
-Mash PH was 5.4

Fermentation;
-4 days Primary at 68-70 Degrees
-Secondary was about 12 days, same temps

Carbination
-4 (1) Gallon mini Kegs
-I used cone sugar, can't remember the original amount, but it was certainly 1/3'd of what it called for in bottling. 

11
Kegging and Bottling / Re: First kegging attempt, Explosion
« on: January 29, 2014, 05:59:24 PM »

Thanks all for the help.  Seems the common issue here is attenuation.  I'll be chalking this 5 gallon batch up to a loss.

If not already asked for, could you post your complete recipe details/notes? This might further explain what transpired.

Sure will, once home from work, I'll post it, should be up by Friday.

12
Kegging and Bottling / Re: First kegging attempt, Explosion
« on: January 28, 2014, 12:43:27 PM »
Well, it ran through the floor boards(hardwood floors) and into the basement of my condo.  Covered everything in the closet and shattered two 1 liter bottle full of beer. It also cracked the wall moulding that it was against.  Took about 2 hours to clean up.  I don't cry over spilled milk, but spilt beer.....its a very sad day indeed.

13
Kegging and Bottling / Re: First kegging attempt, Explosion
« on: January 28, 2014, 11:48:50 AM »
Thanks all for the help.  Seems the common issue here is attenuation.  I'll be chalking this 5 gallon batch up to a loss. 

14
Kegging and Bottling / Re: First kegging attempt, Explosion
« on: January 28, 2014, 11:33:09 AM »
I tapped the "good" one and its so far, just foam.  I have no co2 cartridge in it, And it hasn't been shaken.

15
Kegging and Bottling / First kegging attempt, Explosion
« on: January 28, 2014, 10:46:26 AM »


They are made in Germany.  I had two kegged and the other didnt explode....yet!  So I will attempt consuming it.  It was in a closet on the floor. When It exploded, it took out 2 glass 1 liter bottles of my xmas brew.  Quite the mess.  It made a thump/ping noise that made me jump since it sounded like a mortar round being shot off. 

The gravity was 1.06 at start and 1.018 when I kegged it.  I did a 2 stage fermentation first at 4 days second at 12 days, there seemed no more activity when I kegged. 

If it was an infection, what are the tell tale signs...(other than an exploded keg!)?

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