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Topics - bbump22

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1
Kegging and Bottling / Bottling Yeast - Danstar CBC-1 or Champagne
« on: June 23, 2012, 04:47:46 PM »
Ive been aging some high abv beer in whiskey barrels for 3-5 months now and am getting ready to bottle the beer.  I know that the yeast has all settled out and if there is any residual, its dormant or dead.  I was looking to buy some Danstar CBC-1 Yeast (Cask Conditioning and Bottling Yeast) but can't find it online anywhere...even there website.  I haven't used champagne yeast before and was wondering if it would work for bottling without drying out the beer.  I do plan on reserving a good portion of the beers to taste over time.  Does anyone have any suggestions or experiences that they could share?

Thanks!

2
Going Pro / Any Virginia Brewers gone Pro?
« on: March 11, 2012, 06:34:29 AM »
I was wondering if there were any folks from Northern VA that are in the planning stages of opening a brewery who would be willing to share any information on what setbacks they have had to deal with. Also, if there is any other information that would be helpful for someone looking to open a small 15 bbl production brewery, specific to VA laws and regulations.

State - VA
County - Fairfax or Arlington

Pretty broad request, but just throwing it out there.

Thanks!

3
Going Pro / Financials and Investors
« on: March 09, 2012, 05:50:39 PM »
I am in the planning stage of opening a small 10 bbl production brewery with a tasting room.  We identified investors and presented a pitch to them.  They are very interested, but want more solid numbers as far as operating expenses and other financials go.  Does anyone have any useful information that they would be willing to share?  We did a lot of quotes and references of other breweries that we have spoken with...We could use a little help with the biz aspect if you know what i mean.

Cheers!

4
Ingredients / torrified vs malted wheat
« on: January 09, 2012, 06:31:45 PM »
I use raw wheat as opposed to malted wheat in my beers since i can get it free at work.  Does raw white wheat (torrified) contribute a significant sweetness to the beer compared to malted wheat?  I know it provides body and head retention, but is their any flavor contributions or differences between the two?

Thanks!

5
Equipment and Software / 14 Gallon Conicals w/Glycol Jackets
« on: December 31, 2011, 07:58:13 AM »
Aside from Blichmann, More Beer, and Brewhemoth, does anyone know where I might find a 14 gallon SS Conical with glycol jacket.

Thanks!

Bobby

6
Yeast and Fermentation / 1 liter starter w/2 Wyeast 1056 packs
« on: November 15, 2011, 03:26:37 PM »
I have 2 packs of wyeast 1056 and am about to make a 1 liter starter.  I would make it larger in volume, but only have enough DME for 1 liter.  Is there any downside to adding 2 packs to a starter that will have a gravity of 1040 and volume of 1 liter?  I plan on hitting up the LHBS tomorrow to step it up, does anyone see a downside to this?

Thanks!

7
I have some blichmann kettles and was wondering if anyone has ever found fittings for the valves so they could use tri-clamps.  I have the half inch Blichmann valves and the smallest tri-clamp male adapter fitting I could find was 1".  I am assuming Blichmann uses a male adapter for the Fermenters that they offer with the tri-clamp fittings.  

I know its not going to effect the wort, I am just more comfortable using Tri-Clamps.  And, like most of us, when it comes to equipment, I have champagne tastes on a beer budget :-)

Cheers!  

8
Yeast and Fermentation / Lagering
« on: April 11, 2011, 09:30:22 PM »
Fellow Brewers,

Im brewing a Maibock, my first lager, and am nearly finished with Primary.  I am using a ranco controlled conical tank and was wondering if I should crop the yeast then lower to lager temps or do I bring it down to lager temps with the yeast still present and crop yeast after lagering? 

Any Suggestions?

Cheers!

9
Ingredients / Oak Chips
« on: May 21, 2010, 03:59:06 PM »
I have a Porter at the end of primary fermentation and I was wondering how many ounces of oak chips should be used in secondary and for how long?  It's my first time using oak chips and I plan on adding some bourbon at bottling, so I would want the oak to be able to come thru even with the addition of bourbon.  I checked other posts in teh *Ingredients* category and didn't find anything relevant. 

Anyone have any experience with Oak and Bourbon?

Cheers!

10
General Homebrew Discussion / Astringent Beer
« on: May 07, 2010, 09:51:29 AM »
I received my feedback from a recent competition and one of my beers was said to be a little astringent and I agree with them as it does have a noticeably dry finish.  I have read that:

"...often the result of steeping grains too long or when the pH of the mash exceeds the range of 5.2 - 5.6. Oversparging the mash or using water that is too hot are common causes for exceeding the mash pH range. It can also be caused by over-hopping during either the bittering or finishing stages." 

This was a partial mash recipe and I am pretty certain I didn't oversparge the mash and probably used water that was not hot enough to batch sparge with, I didn't check the pH though.  I was wondering how over-hopping could result in having an astringent quality to the final beer.  When I pour my wort into my carboy, I strain out the hops and sometimes I will use a sanitized spoon to try to get any wort out of the hops that may have been absorbed.  Should I refrain from doing that?  Could that be the cause of astringent beers?  I bought a refractometer recently, but am not confident with using it.  When I take a hydro reading and compare it to the refracto reading, they are significantly off.  I used tap water to calibrate the refracto (where can I find distilled water).  Should I use pH strips to check the runnings to avoid a high pH?

I'm full of questions today, I just want to make astringent free beers!

Cheers!

11
Ingredients / Grain Suppliers and Storage
« on: May 06, 2010, 11:33:41 AM »
Many homebrewers purchase grains in bulk.  How do you store your grain and who is your preferred supplier?  Is it an online source, LHBS, or do you take a drive to the maltsters?  Also, which grains do you buy in bulk?  Your base grain, specialty, etc.  I want to buy in bulk, but need clever ways to store the grain since I live in smaller quarters with no garage. 

12
Equipment and Software / Chest Freezer for Fermentation
« on: April 30, 2010, 11:30:06 AM »
I plan on doing a little shopping around this weekend for a chest freezer that I can use as a fermentation chamber.  I would like to safely fit as many of my carboys in the freezer as possible.  I generally have about 3-5 batches in either primary or secondary at a time.  I have one 6.5 Gallon, three 5 gal, and two 3 gal carboys.  If you have a converted chest freezer, what are the dimensions of the freezer and how many carboys can you fit in there at a time?  Aside from a digital temperature controller, is there anything else I would need to maintain consistant temps? 

(I have googled this question, but most folks use there freezer to serve beers as well and I already have a keggerator so I wouldn't use it for that purpose  ;D)

Cheers and have a great Big Brew day! 

13
Kegging and Bottling / Portable Keg Equipment
« on: April 29, 2010, 12:07:22 PM »
A buddy of mine is getting married in July and I am brewing for his rehearsal dinner.  Right now I plan on bottling a majority of the beers, but thought it would be nice (and easier for me) to bring one 5 gallon corny with me.  I was thinking about hooking the carbonated keg to a portable Co2 charger and using a picnic tap as the serving device.  I would like to hear what experiences (positives/negatives) people have had and any lessons learned from using this technique. 

Thanks Again!

 

14
Kegging and Bottling / Serving suggestions for Keg
« on: April 29, 2010, 10:49:24 AM »
When carbonating my beer, I keep the temp at 38 degrees and adjust the PSI level to 10.  I will give it at least a week or so, before serving.  When it comes time to serve, it seems like if I don't bleed the keg for each beer I pour, then the beer I pour is almost all head.  Even after I bleed the keg, pour (No problem if I pour immediately after I bleed), wait 10 minutes and pour another beer, I get the same result.  This just doesn't seem right to me...After speaking with the owener of keg connections, I know that my lines are not too long and I have a fan blowing cold air up into the tower to keep the lines at the top cold.  Should I be lowering the PSI when I serve it?

Thanks for any help you can offer. 



15
All Grain Brewing / Batch Sparge Water
« on: April 26, 2010, 10:17:59 AM »
I Batch Sparged the other day and by the time I reached my boil volume there was still a decent amount of water remaining in the mash tun.  Will the extra sparge water not used have an effect on my Brewhouse Efficiency?   ???  I had been averaging around 68%, but this one was down at 57% and all other processes were the same. 

Thanks!

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