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Messages - HydraulicSammich

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1
You can also get 85% food grade phosphoric acid, in large quantities for cheap at Duda Diesel.

2
Ingredients / Re: GW Idaho Pilsner malt
« on: May 08, 2018, 12:26:18 PM »
I have used GW Pils for years as well as their domestic 2 row and Munich. I haven't heard it called Idaho Pilsner. I use the Pils mostly for light colored IPA as in East Coast style. I do brew some lager with it. It is a great malt for me and a huge value where I live Utah.

3
Yeast and Fermentation / Re: Shaken not stirred for Lager
« on: March 29, 2018, 04:29:53 PM »
Do I understand then, one yeast pack shaken starter, will reach the desired density in the wort with plenty of time to properly ferment?

4
Yeast and Fermentation / Re: Shaken not stirred for Lager
« on: March 29, 2018, 12:54:53 PM »
Would you need to pitch twice as much yeast, two packs, in the shaken quart? In keeping with the twice as much yeast thought for a lager.

5
Works great

6
Equipment and Software / Re: Lid of Chest Freezer - CO2 lines
« on: March 01, 2018, 01:43:57 PM »
No problems drilling the lid. Obviously, stay well in from the edge so you don't drill into the wall. Grommets are easily found.

7
Pimp My System / Re: Beer line cooling
« on: February 17, 2018, 05:09:18 PM »
Check the Micromatic web site. They sell little Dayton squirrel cage fans for this purpose. I use one in my keezer to transfer colder bottom air up flexible PVC to a ridged PVC manifold across my taps. Holes having been bored in the manifold directly above each shank. 

8
The Pub / Re: Long Strange Trip - Yellowhammer Journey
« on: December 03, 2017, 04:22:07 PM »
Great story! Soon, I hope to check out your digs. It seems like yesterday that I was soaking in your comments on the forum, how to ferment lagers. I still do it the same. Congratulations.

9
Kegging and Bottling / Re: Nitro line length
« on: October 05, 2017, 12:50:30 PM »
I keep mine the same. It is around 10 feet.

10
All Things Food / Re: Himalayan Salt Block
« on: September 22, 2017, 01:16:34 PM »
I received one a Christmas or two ago and finally got around to trying it out this summer.  Check this site out and you will enjoy it.  https://nothinglikebbq.com/new-york-strip-shrimp-grilled-salt-block/

11
Equipment and Software / Re: Puddles in Upright Freezer Fermentation Chamber
« on: September 06, 2017, 12:31:49 AM »
Hang some Damp-Rid in it.  Works.

12
Equipment and Software / Re: Keezer wood size for collar
« on: July 18, 2017, 06:00:44 PM »
It is always nice to have the collar tall enough allow kegs standing on the motor.  You can carb them while waiting for space to dispense.

13
Yeast and Fermentation / Re: Slow to start
« on: June 19, 2017, 08:22:38 PM »
Just as a followup.  I checked gravity on this beer today.  1.018 after 17 days fermenting.  Fusel off flavor and aroma.  Somewhat metallic.  Not like my past Irish Stouts. Second possible dumper in over two hundred brews.

14
Yeast and Fermentation / Re: Slow to start
« on: June 05, 2017, 05:14:40 PM »
What does anyone think about aerating now and letting the stone rouse the yeast at the same time?

15
Yeast and Fermentation / Slow to start
« on: June 05, 2017, 05:08:54 PM »
I brewed a Irish Dry Stout, l.053, three days ago, on Friday.  I pitched a James Bond starter of Wyeast Irish Ale yeast that was four months old.  I forgot to aerate.  Little to no action as of today.  What do ya'll think I should do?

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