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Topics - narcout

Pages: [1] 2 3 ... 8
1
Equipment and Software / Some RIMS Questions
« on: May 22, 2016, 12:51:10 PM »
Once in a while I think about setting up a RIMS.

Is there anything simpler or better than a mag pump, the 120V RIMS Rocket, and a "plug and play" PID controller?

I've been looking at this controller (the model 2 with the SYL-2352): http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=533&number_of_uploads=0&action=add_product

All-in, the controller is $280.

The Blichmann 120V Tower of Power control module is $575.  Is that just the Blichmann markup or is their controller superior to the Auber model for this application?

I brew 6 gallon batches, so my strike water is typically under 5 gallons.  I assume the 120V RIMS Rocket has enough juice to bring a mash that size from 145 to 162 in an acceptable time frame.  Am I mistaken?


2
http://www.northernbrewer.com/promotional-categories/take-20-off-a-single-item

No Blichmann products, gift cards or Grainfathers...

3
Equipment and Software / Brewometer
« on: May 13, 2016, 03:17:43 PM »
Came across this, and thought it was pretty cool. 

http://brewometer.net/

4
Events / AHA Forum Meetup at NHC
« on: April 17, 2016, 01:02:26 PM »
Are we going to do the forum meetup again this year?

If so, would there be any interest in getting some food and, provided it's not against the rules, some beer?

Maybe get a sixtel of a local micro?   

5
Beer Recipes / Belgian Red X
« on: April 08, 2016, 09:12:48 AM »
The all Red X lager I brewed last year turned out pretty nicely, and I was thinking maybe it would pair well with a Belgian yeast.

Something like:

100% Red X to 1.050
Bitter with EGK
Finish with Saaz and/or Styrian Goldings
Wyeast 3522 or maybe 3739 (which I haven't used before but sounds like it might work well)

The choice of yeast is the most difficult for me.  My experience with Red X is that it has a light tartness to it, which I perceived almost as a cherry flavor.  I want a yeast that will complement that with mild/moderate fruit and phenols but without adding additional tartness.

Thoughts?

6
Equipment and Software / Pumps and pelllet hops
« on: March 24, 2016, 09:13:12 AM »
Will loose pellet hops in the boil kettle clog a march/chugger pump when recirculating during chilling?

7
Yeast and Fermentation / Yeast flocculation
« on: March 10, 2016, 10:48:01 AM »
I came across this article yesterday that I thought you all might be interested in. 

I definitely learned some new things.

http://www.cmbe.engr.uga.edu/engr4520/Other/Ch3/Verstrepen%20et%20al%202003%20Appl%20Microbiol%20Biotechnol.pdf

8
Events / NHC Hotels
« on: March 08, 2016, 10:16:59 AM »
I'm a little confused by the fact that there are 17 hotels listed under the "official conference hotels" heading. 

Is one of them THE conference hotel? 

I can see from the provided map which ones are closest to the conference venue, but you cannot stay at the actual venue itself (it is not a hotel).

Edit: Well, whatever.  I just booked at a room at the closest hotel.

10
Ingredients / D-240
« on: February 23, 2016, 01:34:10 PM »

11
Ingredients / Vitners Harvest Purees
« on: January 27, 2016, 10:35:31 AM »
To anyone who has used these pureees in secondary before, how long did it take to ferment out? 

12
Commercial Beer Reviews / Hobbit Beer
« on: January 17, 2016, 03:04:17 PM »
A friend recently came back from New Zealand, and he brought back some hobbit beer.  It's brewed in NZ, and I believe only available at the Green Dragon Inn at Hobbiton.

It's 3.7% abv and has a soft, round flavor with a nice caramel note.




13
The Pub / NB Forum
« on: January 10, 2016, 11:58:14 AM »
What did they do over there?  The new format is crazy.

Also, I cannot see any of my posts prior to 2013, did they not carry them over?

There were some good posts there by people who have since passed away.  I kind of thought they would live on forever. 

14
All Grain Brewing / pH measurements from last night
« on: January 09, 2016, 10:19:28 AM »
These are some pH measurements I took while brewing a Munich Dunkel last night, in case anyone finds them interesting.  The grain bill was 10.5 lbs. Munich (Best Malz) and 6 oz. of Dehusked Carafa II (added during the sparge).

Mash (3.4 gallons of distilled with mineral additions) - 5.37 (Bru'n Water predicted 5.4)
Infusion (2 gallons of distilled) - 5.48
Batch Sparge (3.1 gallons of distilled) - 5.55
Pre-boil - 5.49
Post-boil - 5.44

I was surprised by the rise in pH during the sparge since I added the Carafa at that time.

The pH did not change the last time I took pre and post boil measurements, so that was also something I did not expect.

I'm using an MW101, but there is definitely some variability in my accuracy.  Samples were at 72 degrees F.

15
Other Fermentables / Krausen and Cider
« on: December 21, 2015, 02:45:36 PM »
Do you all typically see krausen when fermenting ciders?

I did my first one in October with S-04. I have to check my notes, but I'm pretty sure there was at least a small krausen.

I've got my second one going now with 3522, and there is zero krausen (but it is fermenting). 

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