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Messages - bengelbrau

Pages: [1] 2 3 ... 9
1
Equipment and Software / Re: Grain mills
« on: May 25, 2016, 06:00:47 PM »
I am really happy with my Millar's Mill. Hardened rollers, the same length as the MM, and a lot cheaper.

2
Kegging and Bottling / Re: best fridge for kegging system
« on: February 19, 2016, 07:38:10 AM »
Have you considered a freezer without a refrigerator? There are 5 CF chest freezers readily available for under $200.

3
General Homebrew Discussion / Re: Suggest an experiment!
« on: February 16, 2016, 04:42:58 PM »
Quote
Bittering lagers with noble varieties vs Magnum (or other neutral)

I like this idea, especially for the reasonably hopped lagers, like helles or O'fest

4
Kegging and Bottling / Re: kegerator drilling question
« on: February 08, 2016, 06:26:02 PM »
I suggest having a spare CO2 tank. I have a 15# for the freezer and a 5# for travelling. The 5# also is used when the main tank runs out. Which always seems to happen on Saturday afternoon, after the CO2 places have closed for the weekend.

I run my 1/2" line through a 1/2" hole drilled in the door. Nice tight fit, without additional sealing.

5
Equipment and Software / Re: Mash Tun
« on: February 02, 2016, 04:10:15 PM »
Even if you don't lose significant heat with a ginormous cooler, those things are a real pain to clean. They're heavy and unwieldy, and scream about pending back strain. I use the smallest tun that will hold my mash, either a 48, 70, or kayak size.

6
Yeast and Fermentation / Re: Lager X
« on: February 02, 2016, 08:08:00 AM »
I ordered a pouch of this, and my card has been charged. It's happening!

7
General Homebrew Discussion / Re: Oxidation - Mitch Steele
« on: January 29, 2016, 09:27:50 PM »
If you had a nitro setup, you might get the bends.

8
Yeast and Fermentation / Re: Lager X
« on: January 29, 2016, 08:02:25 AM »
Helles, Dort, Bo Pils, Bock, and doppelbock are on my calendar. I'm interested to find out how this strain compares to my usual 830, 833, and 838

9
This is what I use.

http://www.amazon.com/s/ref=nb_sb_ss_i_2_4?url=search-alias%3Daps&field-keywords=sq14+bayou+classic&sprefix=sq14%2Caps%2C3463

I get it higher by cutting some steel fence posts to about 24", and bolting them to the frame. Works like a champ. The burner is wide and sturdy enough to hold a ginormous pot, including keggles.

10
General Homebrew Discussion / Re: Pump
« on: January 18, 2016, 10:40:20 PM »
I like to run the first five or six gallons of hot water from the chiller into an old aluminum pot with about a scoop of Oxyclean in it. When I've pumped the wort into the fermentation vessel, I put the chiller into the oxy pot and recirculate while I take care of the carboy and clean up. Then I pump the oxy water into the boil kettle to clean it, and pump that into the toilet with the hose through a window. About every other brew, I take some BKF to the kettle, and pump the rinse water into the toilet.  Minimal lifting, which is good for my old bones. A bit of clean water goes through the hoses and pump head so it's ready for the next time.

11
Equipment and Software / Re: Choosing a brew kettle
« on: January 16, 2016, 07:35:48 AM »
I used a siphon for years, until my back demanded that I start using a pump. I then got a Spike kettle with a welded valve. I wouldn't bother with an integral thermometer. The handheld ones are more versatile, and don't have crevices that need to be cleaned.

12
All Grain Brewing / Re: Batch sparge sparging question
« on: January 16, 2016, 07:30:06 AM »
I let it sit for about 5  minutes or so, on the theory (untested) that reaching equilibrium between the  sugars in the grain and in the water takes some time.

13
Yeast and Fermentation / Re: Simplest Yeast Storage Procedure
« on: December 26, 2015, 04:22:57 PM »
I like to use plastic soda bottles. They can handle pressure, they're a good shape, and they are easy to come by and to give away. The half liter and 20 oz sizes work best for me

14
Great data. I love not having to make my brew day more complicated. One question, though... did you  check OG for each batch? I have never understood why having denatured enzymes in a dark malt matters. We are, after all, interested in using the enzymes from our base malts to provide the sugars for conversion. If there are starches that could be converted in the dark malts, we are sacrificing some yield if we don't do a full mash.

15
I do mostly lagers, so 830, 833, and 838 are my go to yeast. For ales, I would add 1728 for Scottish.

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