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Messages - macbrews

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1
General Homebrew Discussion / Re: Closed transfer
« on: March 23, 2018, 04:02:54 PM »
very cool macbrews.

18psi at 34 isn't that awfully high or maybe I missed something?   I'm usually in the 8-10 @37df range for lagers
Definitely on the high side. This was the first time I used it and I probably shut off the blow off tubing earlier than I should have. Hopefully I’ll fine tune the process over the next few batches.


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2
General Homebrew Discussion / Re: Closed transfer
« on: March 23, 2018, 02:47:20 PM »
Since we are looking at closed transfers:
I have a new 7 gal unitank from Ss.  I brewed a Schwarzbier in it and carbonated/conditioned it in the tank to a pressure of about 18 psi at 34 degrees f.
I am pushing CO2  in at 18 PSI through the blow-off tube and receiving it in the keg at 17PSI which is regulated by a spunding valve (it stays at 17 and hisses during the transfer).  Since there is no visual indication of filling, the keg is on a scale to let me know the volume so it doesn’t go into the spunding valve.  Filled the keg in about 10 minutes or so.




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3
General Homebrew Discussion / Re: Closed transfer
« on: March 20, 2018, 10:54:58 PM »
Transfer went perfectly.  Used macbrews' audible feedback idea!  Ball lock will make it even easier next time, but under pressure from the bottom works fine.  Didn't get pics, will try to remember in 2 weeks.

And here's a pic of the setup in action!

https://drive.google.com/file/d/18NENcbG78DfZBf0TZ_hwKToANrtgad62/view?usp=drivesdk

Loving this.
I’m sure you are aware, but when pushing with pressure to the “audio bucket” you better be Johnny-on-the-spot when the transfer is complete or you’ll lose some beer or certainly a bunch of foam and CO2 blowing out the gas port.  My set up was Gravity fed from a breather so it would stop at equilibrium or when the transfer is complete. 



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4
All Grain Brewing / Re: Double Mash
« on: March 13, 2018, 01:54:03 AM »
Did you dose the O2 more than just at pitching time?


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5
Homebrew Con 2018 / Re: Homebrewcon 2018 -Who is Going?
« on: March 11, 2018, 02:35:39 PM »
Any recommendations for a hotel or an area to stay?
I noticed that several of the "official" hotels are on the other side of the river in the Pearl district.  Is it easy to get to the Convention Center  from there?
Better restaurants or beer venues on one side vs the other?

6
General Homebrew Discussion / Re: Closed transfer
« on: March 04, 2018, 02:14:36 PM »
What would happen if you Connect the keg gas to the top of the Speidel?
Wouldn't gravity move the beer to the keg and keg co2 to the Speidel?

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I probably could. I would guess once I got the beer flowing it would stop at equilibrium which would be visually seen as a fluid level somewhere along the return line to the fermenter.  I’ll give that a try next time.   It might be a while though as I just got a Ss Unitank and will be playing with it for a while.

7
General Homebrew Discussion / Re: Closed transfer
« on: March 03, 2018, 09:17:24 PM »
I have yet one more variant of a closed transfer to a Speidel. I have a cask breather, so I use it to replace the volume of beer leaving the fermenter with CO2 during a gravity transfer (you could just use pressure instead). The gas out line goes to a bucket of water and gives an audible feedback while it drains. That way I can do other tasks and not have watch it. Once the bubbling is gone, the keg is full.





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8
General Homebrew Discussion / Re: Star San suck back
« on: November 27, 2017, 09:41:13 PM »
When it happened to me, it formed a distinct clear layer on the top of the beer. Maybe it was supported by whatever remnants of a krausen that was left, but it was clearly demarcated.  I siphoned the underlying beer from the fermenter to a keg and it was fine.  I tried to be as non-turbulent as possible when I did that.

In my case it caused no problems - it even won a medal in competition

9
General Homebrew Discussion / Re: BJCP Tasting Exam
« on: October 27, 2017, 04:12:50 PM »
https://www.bjcp.org/docs/Beer_checklist.pdf

Try this


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10
General Homebrew Discussion / Re: Great find!
« on: August 01, 2017, 02:39:34 PM »
.... everything from fill vessels, preboiling, cooling, moving strike, doughing in, step mashing, moving wort to the bk, boiling. Cooling and everything is done while I am away.  Elements, flow sensors, pressure sensors, 3 pumps, 2 chillers, and 16 electric ball valves do all the work on brewday ...... this is what makes brewing fun for me.
::)

If you're not home while you're homebrewing, is it homebrewing?


I'm there in spirit.




Actually I joke about this a lot.  "I am not a homebrewer.  I just happen to have a professional brewery in the basement of my house. "

Actually I am there quite a bit when I brew. I am doing other things.  But I am usually somewhere in the vicinity.


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What are you going to do when the brewery no longer needs you?

Or when it becomes aware?


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11
All Things Food / Re: 5 mother sauces
« on: July 10, 2017, 12:45:39 AM »
I use sodium metabisulfite and brewtan b in mine


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12
A cask breather sounds great, but that is a lot of money ($100).
I like cask beers and for me it was available and quite utile. Now I can justify the original $ by dual purposing it.


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13
I have a cask breather that replaces the lost volume during cooling with CO2. Works great.


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14
Going Pro / Re: Lease signed, and off we go!
« on: June 26, 2017, 02:31:37 AM »
Good luck Ross. I been fortunate to taste your beers and I'm sure you will do well.


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15
Commercial Beer Reviews / Re: Who owns your beer?
« on: June 25, 2017, 06:08:44 PM »
To me the issue is not beer quality.  People can drink whatever they like and it's fine with me.  The issue is that the huge corporate beer companies are limiting access to beers that they don't own.  That's not good for beer drinkers.

I hear this a lot yet I have access to all the beers I love. Maybe it's regional?

It's spreading across the US.  We saw some graphic info about it in the GC meeting at HBC.  The BA is about to start a campaign to publicize the issue.  I know there are bars here in Beer Mecca that you go into and all the taps are beers that are from the same mega company.  They're driving out competition not based on quality or consumer preference but by marketing power.

I noticed similar marketing in Ireland and the UK about 5 years ago.  In London you could go to 2 different pubs across town and they would have the same beer and food menus.  If you go to Dublin, the 3 beers that you see in essentially all of the pubs are Guinness, Budweisser and Coors light - It is my understanding that Guinness owns the distribution rights to the latter 2.


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