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Messages - 4swan

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General Homebrew Discussion / Re: cleaning auto siphon
« on: February 27, 2017, 04:37:43 AM »
Cleaning- wipe outside parts with washcloth and spray inside and out with hose.  When I soak with cleanser, I use a pot and flip it over and soak the other end. Same with sanitizing.

Storage- I found a Sterilite storage tote 24x15x6 at Target for under $10. 

Extract/Partial Mash Brewing / Re: Using DME for priming?
« on: March 22, 2016, 04:45:18 AM »
When I experimented with it years ago, it took a little longer to carbonate and there is more sediment in the bottom of the bottle.

Yeast and Fermentation / Re: 2016 April-June Wyeast PC
« on: March 22, 2016, 03:01:23 AM »
From the back of the recent BYO:
3864-PC Canadian/Belgian Ale
3739-PC Flanders Golden Ale
3822-PC- Belgian Dark Strong Ale

Yeast and Fermentation / Re: Lager X
« on: March 07, 2016, 03:29:35 PM »
When I got the WLP 611 New Nordic Blend from the Vault it came in a vial.  So, Lager X might come in either package.

Yeast and Fermentation / Re: Crazy fermenter pic
« on: February 01, 2016, 06:25:37 AM »
The top layer looks like starsan to me.  But, I've never had it survive the addition of wort.

I think open kettle and vigorous boil are the key elements here.

This is the crucial variable (and I skimmed the thread, so apologies if someone already mentioned it). Even the short boil reaches ~8% evaporation volume, which is generally quoted as the minimum for DMS reduction.

This might be one of the reasons I've never had DMS problems even though I mostly cover my brewpot.  I typically evaporate 3/4 to 1 gallon of volume with a 60 minute boil, which is 12-15%.  (starting volume 6.25-6.5 ending volume 5.5 gallons.)

I've been doing 60 minute boils with the lid mostly on the pot for about 10 years and never noticed DMS. 
Well, either you're lucky or have a high threshold for DMS.
Could be lucky, but I expect that it is modern malts and/or I have enough water vapor escape to drive it off.  A couple of months ago I took a Dortmunder to my homebrew club to specifically test for DMS,  only one person thought they tasted DMS, but only after it warmed up.  I have to say for a while I wondered if my wife and I couldn't taste DMS.
I originally started with the lid mostly on, because I once had a bird poop on a porterhouse steak I was taking to the grill and  I didn't want any stuff falling into my beer.  At the time I didn't notice any quality loss in my beers and I noticed that I saved propane.  Maybe I should try a more scientific experiment for myself, one pilsner beer with the lid off and another with my normal process to see if it matters.

I've been doing 60 minute boils with the lid mostly on the pot for about 10 years and never noticed DMS. 

General Homebrew Discussion / Re: Getting Smegma out of Better Bottles
« on: August 08, 2015, 04:27:35 PM »
I often swish and swirl a washcloth inside before I soak it with a cleanser.  It seems to remove more gunk than just rinsing and sloshing.  I figure it means less gunk for the cleanser to remove.

General Homebrew Discussion / Re: Challenging brew days
« on: May 18, 2015, 02:16:52 PM »
I've gotten a rock in a sack of Best pilsner malt along with other brands.  I'm sure every brand has a rock every once in a while. 

Kegging and Bottling / Re: Keg Coming....Now What?
« on: April 25, 2015, 01:24:49 PM »
I have a spray bottle that I have filled with Starsan solution made with distilled water.  I spray the picnic tap to clear out residual beer.  It helps keep it clean between servings.

General Homebrew Discussion / Re: Bugging me
« on: March 28, 2015, 05:09:05 AM »
I know I'm a heretic, but I mostly cover my brew pot with the lid.  I've never had a problem in over ten years with DMS. Even with only a 60 minute boil and a Pilsner malt base.  You could try partially covering your pot with the lid and see what you think. Don't put the lid 100% on as that will just cause boil overs.

All Grain Brewing / Re: Mash Tun Problem
« on: March 10, 2015, 12:46:26 PM »

Is there a possible fix for it or should I purchase an Igloo brand? 

I had this problem several years ago.  It took me a long time to figure out what it was.  In my case the bulge only clogged the false bottom while it was hot, but worked fine at cool temps.  Anyway the way I fixed it was to pull the white inner lining away from the outer orange layer and shove my mash paddle down inbetween.  The air in the bottom burped out.  The white lining is more flexible while it is at mash temps. And the weight of the mash pushed out the air.  It's still a risk, it might crack.  After doing this many times, my cooler bottom warped back and I don't have that problem anymore (knock on wood.)

Ingredients / Re: Peppercorns of different varieties
« on: February 13, 2015, 03:15:19 PM »
I'll throw this out there. The people who run the Spice House in Chicago and Milwaukee once told me that there is no difference between Black, Green, Pink, and White peppercorns. They gave a talk on the history of the spice trade that involved people who made more money off the ones that looked different than black, but said that they are not actually different. The only one that tastes and is different is Szechuan.

From my understanding pink peppercorns are from a differently species.  And Black, green and white peppercorns are from the same plant, but are different in the maturity and/or processing.

Yeast and Fermentation / Re: Oud Bruin - First Adventure into Sour Beers
« on: October 29, 2014, 02:53:49 PM »
I had a better experience with the two beers I brewed with the Oud Bruin blend.  I'm starting to drink them at eight weeks and they have a pronounced, but not overwhelming sourness.  It tastes to me like lactic acid and not vinegar/acetic acid.  I do not detect any funk.  They were fermented at 76 with no temperature control, and went higher during active fermentation.  I did not do any microaeration. Overall a very drinkable sour beer.

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