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Messages - Stevie

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1
Ingredients / Re: Weyrman floor malted Pilsner
« on: Today at 09:25:23 AM »
There was a thread talking about it not too long ago. I think considering it's just on the edge and could pose an issue for newer all-grain brewers, it's wise to point it out. I used to be scared of trying it due to the mythos.

2
Ingredients / Re: Weyrman floor malted Pilsner
« on: Today at 09:11:47 AM »
I've seen that doc countless times.

3
Can't tell for sure, but it looks like it is threaded on to the body. 1/4" NPT is the standard used. You should be able to find a replacement.

4
I haven't checked my local AirGas, but previous locations used the nitrogen tanks. My desire to use beer gas is lower these days, but still on the list.

5
Beer gas is in general mostly nitrogen and still uses the nitro tanks and regulator.

6
General Homebrew Discussion / Re: Do you strain your hops?
« on: May 03, 2016, 09:27:06 AM »
I pump now, but only for the last few months. No issue with pellets clogging the pump or valve. I do need to throttle the output to keep it from cavitating during the boil.

7
General Homebrew Discussion / Re: Do you strain your hops?
« on: May 03, 2016, 08:56:20 AM »
A good whirlpool and a slow pull is all that is needed. I get minimal break or hop material.

8
I don't know if I should try that with my better bottles.

9
General Homebrew Discussion / Re: Ridiculous recipes on AHA
« on: May 02, 2016, 04:01:49 PM »
Percentages don't always scale right either. Let's imagine I'm brewing a beer with 3% black patent at 80% efficiency. I give it to a buddy to brew on his 50% system and he scales it up. He will likely much more roast flavor in his beer.

I think the 70% 5 gallon standard is useful as a starting point. Sure it's tough for new users that aren't brewing 5 gallons at 70%, but once a brewer learns his/her system it's easy enough to adapt.

10
From what i see of big breweries, they go into the whirlpool pretty hot, and go for a good amount of time before they go to the heat exchanger. 100 or 200 barrels stay pretty hot though out the whirlpool.
In my mind this is one of those cases where the homebrewer has a potential advantage. Larger scale breweries are unable to quickly chill large volumes of wort, so they have adapted their processes to make use of this time.

Homebrewers have the ability to rapidly chill our wort, but it seems we're still trying to figure out how to achieve similar (or better) hop flavor using different techniques.
That's what I have heard. JZ mentioned it recently as well. He feels that homebrewers with immersion chillers have a huge advantage over commercial operations where the whirlpool is need to protect their heat exchangers.

11
Events / SCHC
« on: April 29, 2016, 09:28:00 AM »
Anybody going? I'll be in lower Chardonnay. Look for the red Subaru and green REI tents.

SCHF not SCHC

12
Yeast and Fermentation / Re: Temperature control for begginers
« on: April 28, 2016, 05:34:17 PM »
I'm in Austin, TX and brew both ales and lagers in chest freezers in my garage. There are one or two odd weeks in a year when I might need heat, but the rest of the time I'm cooling only.

I'm playing around with a couple of different programmable temperature controllers -- the OhmBrew Fermostat and the BrewPi Spark. I like being able to remotely control the BrewPi via WiFi, as I'm not always at home when I want to make a temperature adjustment. That said, most people seem plenty happy with the tried and true, less complicated temperature controllers.
Rate the over all difficulty in building and controlling the BrewPi? Does it seem stable?

I've always wanted one, but the OhmBrew is nearly as good, about the same price overall, and doesn't require any effort.

13
I was calling it "it" before it was cool.  :P
Calm down hipster.

14
While I have the utmost respect for Annie, it's not like she's the Dali Lama. From her response, it sounds like she had fun and can be a bit of a dirty bird.

15
Well jeez. If that's the way you guys feel I guess I'll scrap my plans for the 27% ABV Buttcrack Bock soured with lactic acid from Tasty's toejam (nothing against Tasty but I figured he's a Birkenstock kind of guy and alliteration is fun).
How about gooch gueuze

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