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Messages - beersavorer

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General Homebrew Discussion / Re: Who's going to NHC?
« on: June 23, 2013, 09:07:03 AM »
This will be my fourth NHC--it's so much fun!  Unfortunately, my job situation will only allow me to get away for Thursday-Saturday; would have liked to get away for a few more days to see Philadelphia!
I have an extra Friday-Saturday registration--when I purchased in February, I thought my son would be able to go along.  But, his job situation won't allow (and didn't find out until a week ago).  I'd like to sell this for $200; please reply if you or a friend would like to attend.  Surely someone in PA/NJ/DE would like to go! I may also have an extra banquet ticket ($50)

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Kegging and Bottling / Re: Amount priming sugar to use
« on: July 07, 2010, 09:23:39 PM »
I talked for an hour at the NHC about bottle conditioning...the amount of sugar to add is the critical part!  The standard amount of 2/3 cup corn sugar (aka dextrose) for 5 gallons usually works; if you only have 2.5 gallons, you would use 1/3 cup.  The amount of water you dissolve in is not too important--but it should be boiled to sterilize it (and cooled before adding to the bottling bucket).  If your beer finishes dryer, you'd need to add extra sugar; if it finishes sweeter (as measured with a hydrometer), add less sugar.  Commercial breweries dial in the sugar dosing with great accuracy; there's a way to try three or more sugar dosing concentrations in a 5 gallon batch.

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Kegging and Bottling / Re: CO2 pressure gauge
« on: July 07, 2010, 09:14:26 PM »
Yes, there is a way to calibrate them--but it's not simple.  When working in the lab, I would send my CO2 guage used for checking bottle-CO2 to Zahm & Nagel for calibration. 

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All Grain Brewing / Re: Consistent problems with Diacetyl
« on: July 07, 2010, 09:07:52 PM »
Having worked in a brewery lab, I think the only way to know for sure if the diacetyl is a result of bacterial contamination (Lactobacillus or Pediococcus) is to put some onto a plate of SDA or into HLP (I think you can buy these from White Labs).  With proper sanitizing, the most likely cause is that the yeast did not uptake the diacetyl--can be removed with bottle conditioning (or also keg conditioning), or doing something like a diacetyl rest--even in an ale.

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