Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - muddypuddle

Pages: [1]
1
General Homebrew Discussion / updated bjcp style guidelines
« on: May 15, 2012, 09:56:51 AM »
what is the latest version 2008?  i could have sworn there was a 2010 update but can't find it anywhere.

thanks-

phil

2
Equipment and Software / jockey boxes and low carbonation
« on: February 02, 2012, 01:50:48 PM »
i've got a kegorator and seem to have it pretty dialed-in/balanced for various styles. never much more that a slight tweak in psi one way or the other.

i regularly pour at events (bdays, weddings, corporate gigs) and it never fails. a beer that is carbed up nicely at home, has noticeably less carbonation coming out of the jockey (i have a 2 tap, 50' s/s coil version and a 4 tap, cold plate version).

any advice? i have tried "over-carbing" slightly at home, but same issue persists.

thanks for your time-

phil

3
Events / 2nd annual small batch:big thirst event, sf beer week
« on: January 29, 2012, 11:39:58 AM »
hey everyone. shameless plug here.

i am organizing the 2nd annual small batch beer tasting fundraiser. it will happen during sf beer week. you can get your tix and more info at this link:

http://www.eventbrite.com/event/2856410601/efblike

this event is a fundraiser for charities supported by the night train swimmers, which i am a part of. we swim ultra-distance events around the globe to raise awareness of and funds for our wounded veterans. since 2008 we have raised about $250k. our goal this year is to raise $1 million and this event kicks off our efforts in a fun way. our main event this year will be a swim from the golden gate bridge to the santa monica pier in la, about 330 nautical miles.

you can check out more about our group here:

www.nighttrainswimmers.org

and

www.sftolaswim.com

and lastly, if you are interested in participating in the competition or being a judge, please let me know. the event is unique in that the small batch homebrewers are bringing 2-6 5 gallon kegs of different beers for the comp. 1 of the beers was determined by dart toss and must use london ale yeast and fruit and/or vegetable. if you have the beer available, but obviously not the dart toss beer and want to join in, please let me know!

hope you can make it!

thanks-

phil

4
Kegging and Bottling / temp and force carb chart?
« on: November 29, 2011, 12:10:00 PM »
does anyone have a link to a temp v. force carb pressure chart.  specifically i am looking for something that gives me guidelines re: temp of beer, psi and how many days until desired carbonation.

thanks!

phil

5
Kegging and Bottling / beer slushy?
« on: November 29, 2011, 09:46:30 AM »
last night i transfered the last of my beers i brewed for a holiday party. kegged them and set them along with one other keg back in the chest freezer, hooked them to co2 for carbing and went to bed.

in morning i was wondering just how long at 40 degrees carbing will take, hoping to bottle this weekend. so i went down to double check temp and was going to post that question. instead...

temp probe (i'm assuming) got knocked out of freezer when i was transfering and chest freezer was in full effect! ice on the walls...panic ensued.

yeast in flask i was going to clean tonight...frozen solid.

3 kegs carbing up...slushy, but not solid.

SO, questions are now:

1) any chance to save that yeast, once it thaws?

and more importantly

2) are the slushy beers going to have serious off flavors once they return to normal temps?

thanks for your time. if i was not teaching today i definitely would be have a few homebrews!

6
Ingredients / Hop varieties for barrel aging
« on: April 18, 2011, 11:38:03 AM »
I'm looking for suggestions on best hops to use in a whiskey barrel for an double IPA recipe. i do anticipate dry hopping and/or using a hopback after the aging period. 

thanks-

7
All Grain Brewing / Calculating fermented sugar
« on: March 14, 2011, 01:37:29 PM »
i brewed a huger beer- 1.128 og into primary. after 5 days, it was down to 1.054 and I added ~2lbs of dark candi syrup (1.032 gravity each). week later it was down to 1.020 and i added ~2 more pounds of the dark syrup. 5 more days and it is back down to 1.020.

anyone got an equation to determine total gravity/fermented sugar?

i am planning on transferring to 2ndary on Wednesday or thursday.

thanks-

Phil

8
All Grain Brewing / best way to add candi syrup to fermenting beer?
« on: February 28, 2011, 12:27:47 PM »
i have a huge beer that i am looking to add up to 4lbs of candi syrup while it is in primary. i will probably do this in 2-4 stages with 1st addition coming after the 72 hr mark.  i have oxygen to add as well.

main question is- what is the best way to add it?  is there a need to sterilize it somehow?  how?

thanks-

phil

9
Yeast and Fermentation / Best high gravity/high alcohol tolerant yeast?
« on: February 22, 2011, 03:44:32 PM »
I am brewing a big beer this weekend- anticipated OG at 1.134.  its a big ol' belgian barleywine (if there was such a category). looking for suggestions on yeast.

thanks-

phil

10
All Grain Brewing / Water chemistry issue...i think
« on: December 07, 2010, 08:51:34 AM »
I have read, re-read and tinkered some and tinkered more.  Now I am going back to ground zero and asking for some help.

The brews I have success with are IPAs, Saison, Gruits, Kolsch, Trippels, Wits, and Hefes.  But every time I try to do a porter or stout the result is astrigent, maybe somewhat tannic or on the other end of the spectrum at thin brown water.

I am NOT doing a unique mashing schedule, very straight forward.

I would like to do a strong brew that includes 4% special B and 2% dehusked carafa III, but gotta admit i'm a little gun shy at this point when it comes to dark special grains and darker beers.

Here is my water profile:

Calcium carbonate ppm= 62 avg, 52-70 range

Magnesium(mg) ppm= 8.8, 7.5-10.3 range

Sodium(na) ppm= 18 avg., 14-24 range

Sulfate(so4) ppm= 7 avg., 4-18 range

Chloride(cl) ppm= 27 avg, 21-34 range

Bicarbonate(hco3)ppm= 34.16

Alkliny = 56 avg, 47-72 range

Total hardness = 3.6 grains/gal avg, 3.0-4.1 range

pH = 8.1-8.3 for  SCWA water.

What type of additions/adjustments do you suggest? I really would like to incorprate an imperial stout and porters into my brewing schedule.

Thanks for your time-

Phil

11
Kegging and Bottling / bottling after 2ndary 'shrooming
« on: March 11, 2010, 04:34:42 PM »
so i have about a pound of shrooms in my 2ndary. should i prime for bottling into the 2ndary or transfer to a bottling bucket? essentially i'm asking if the shrooms will steal any of the priming sugar and reduce the potential carbonation.

thanks for your time-

12
Kegging and Bottling / leaky keg top
« on: February 18, 2010, 12:22:43 PM »
I have 1 corny keg that is giving me fits.  it seems like it is pressurized and then there is a slow leak of CO2.  i have tried 3 or 4 other keg lids on this one keg.  is there a lube or sealant that i can use to seal this thing?

thanks for your time-

Phil

Pages: [1]