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Topics - Hydro

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I am making batches of beer 25 - 35 gallon.  The red oxygen tanks are not lasting long enough for me.   I am considering purchasing an M80 welders steel oxygen tank with a CGA540 regulator  0-4LPM.  Is there any reason to be concerned about contaminating the beer by using a welders steel oxygen tank instead of a stainless steel medical grade oxygen tank?   

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General Homebrew Discussion / 5 gallon starters and you drink them.
« on: August 01, 2012, 07:22:21 AM »
My starters range from 4-5+% (1.040-1.055) and I drink them.   These are 5 gallon starters.

Hi Fred,
I know that I am comming a bit late to the party, although you mentioned a couple of things which interest me. 
1. You are making 5 gallon starters.  Are you using glass carboys?  I would assume that a stir plate would not work well due to the shape of the bottom of the carboy, therefore you must be adding oxygen via a centerstone or what ever method you normally do.  Then let it ferment just as a regular batch of beer would.  I find this interesting because I am starting to ferment in Sanke kegs.  I could create just one starter in the Sanke. Instead of having to go through a couple of starter steps to get to the volume which I need.  Once it has completed it's starter phase, rack off the liquid.  Add the wort, oxygenate and stream line my efficency.  This would be vary helpful when needing to create large starters for big beers.
2. You drink the starter liquid after the process has completed.  Of course this is a low grade of beer, 1.020 - 1.040 SG.  I have not done this and it sounds interesting. Have you come up with ways to make this more palatable after the beer has been racked off the yeast cake?  You must be adding hops to the starter wart for a preservative, since you plan on keeping it.  So many questions come to mind, although I will just focus on this right now.  I like the idea of a fresh yeast cake to keep the flavors of the beer I am actually wanting to make, not be affected by other background residual flavors.  So as an example, I would like to make a Strong Scotch Ale using 1728 yeast, 1.086 SG, 12 Gal, ferminted at 60F.  The starter could be 5.25 Gal. boil volume, 5 Gal. batch volume, wort gravity 1.040 from Amber DME, add yeast neutrent, hops same type going into main brew.  Hops 1.5 oz. pellet @ 4.5 % AA, 30 minute boil.  Total bitterness 16.48 IBU.  Cool to 60F, add oxygen, and pitch 2 Wyeast 1728 smack packs.  This hopefully should create enough of a yeast cake 706 Billion cells needed for the 1.086 wart to follow, and also add enough hops for preservative, and flavor of the starter beer. 

Is this what you do or have you come up with something else to improve the process and flavor?

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All Grain Brewing / Greg Noonan's Scotch Ale
« on: September 04, 2011, 12:05:36 PM »
Has any one read Greg Noonan's book on, "Scotch Ale"?

I have read it and it is a vary informative and interesting book.

Although I am a bit confused with the recipes which he has included in the book.  The amount of grain which he uses does not seem to be balancing out the the OG which he states you should expect.   

I am considering brewing as an example:  120 Shilling Scotch Ale,  Double Mash, which yields two separate brews. 1 Barrel (Mash) each OG Strong Ale 1.090 and Twopenny 1.040 (Page 117).  He is only using 54 lb Pale Malt, 9.5 lb Carapils, .6 lb Roast Barley.    He expects to get 35 gal mash for Strong Ale at 1.090 from first mash, and 34.1 gal mash for Twopenny Ale at 1.040 from the second mash. 

This just does not sound right at all to me.  I have also ran the figures through Brewsmith 2.  It also shows that the grain bill is too low.  I would appreciate your openions about this.  Maybe there is a miss print in the book or I am miss interpreting it.
What do you think?   

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Equipment and Software / March pump stir plate alternative
« on: January 04, 2011, 09:37:43 PM »
I pulled the pump head off of my March pump and noticed that it is a magnetic coupled pump head.  I am considering testing to see if it can be used as a yeast stir plate motor.  I can install a reostat to control the pump speed.  I am interested in purchasing a magnet that is used in the flask for such a project.  Has any one tried this before?  If so did it work adequately to stir the yeast?   Where can I purchase a magnet for the flask? 

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Brewed a 5 gal batch of Robust Porter this afternoon.   Partial grain, LME, DME and 3 1/2 oz of pelatized hops.   ( OG 1.070 ) Used the March pump and Therminator for the first time.  Have not built the brew stands for holding my 15 and 13 gallon pots yet.  So I am still working in my wife's kitchen in the 9 gallon classic.  It went about the way I though it would probably go.  Nice...but kind of a pain in the brew pot.

Recirculated boiling hot water for about 10 minutes to help clean and sanitize the internals.  Then recirculated boiling wart for 10 minutes to help sanitize and prime the equipment for cooling the wart and moving it into my carboy for pitching yeast. 
I cooled about 3 1/2 to 4 gallons of wart by the time that the March pump clogged at the intake and the Therminator clogged internally.  Reverted to moving the rest of the wart with my auto siphon.   Let wart cool down in the carboy for 1.5 hours before pitching yeast.

I did not have a prefilter or anything covering the intake of the March pump to prevent the pelatized hops from clogging the pump / chiller setup.  In my big pots I have false bottoms and plan on using whole hops, hoping that this will not happen.   I could use a  hop bag to hold the whole hops although I am not sure that it will hold pelatized hops very well at all.

What is the best method to prevent the March pump and Therminator from clogging again?

I have back flushed the Therminator, although I am not sure that the unit is completely purged of sediment. 

What is the best way to prepare the Therminator for storage and future use to hopefully avoid contamination problems?

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General Homebrew Discussion / Refractometer - Which one is best?
« on: December 12, 2010, 03:53:29 PM »
There has been two threads talking about how to use a refractometer although I have not seen any reference as to which refractometer works best and consistency.  I used one when I was assisting another brewer and it seemed to be a bit difficult to work with since I wear glasses.  The price range is broad 14 - 95 dollars.  What are you thoughts?


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I got a 5 gallon cornie keg full of Blonde Belgian from a friend for helping him during a 26 gallon brew day.  Two weeks later.  He bottled his beer in 750's and corked after adding priming sugar and a packet of yeast to the bottling bucket.  He siphoned my beer straight from the carboy into my cornie keg and is way too sweet for my taste.  It is extreamly cloudy.   I am thinking about pulling the keg out of the kegerator and letting it's temperature rise to 60 - 65 degrees.  Taking a hydrometer reading.  Then racking it back into a carboy, adding 1 pt of Strong Belgian yeast starter, 1 tsp yeast neutrient, and a tsp of amylase enzimes.  Hopefully this will kick off and crunch more of the carbs out of this beer.  Take a hydrometer test a week later.  Just incase this does not work.  I plan on racking to a clean carboy adding 1 beano tablet per gallon.  Let it sit in the carboy till the crunching stops, should be about 2 to 3 more weeks.  I hope that the beer will clear up.  Just incase it will not I will add isinglass to the carboy.  

Ok, I have never backed a beer out like this before.  Does anyone have any experience at all doing this?  Of course, I can understand that no one would want to admit that they screwed up like this.  Am I waisting my time, or do my steps sound reasonable?  Thanks in advance.


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Beer Recipes / Diabetic and Beer
« on: August 21, 2010, 12:39:16 PM »
A friend of mine is a diabetic.  I would like to brew a beer that would be acceptable to a person who has diabetices.   
Can anyone help me in understanding what I may need to do to share the enjoyment of brewing a beer which they would be able to drink without getting head aches? 

Thanks in advance,
Robert

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Will be visiting Panama City, and Destin Florida for the first week in May.  Do you all know of any good
gastro-pubs that we can enjoy?  

We have been to McGuire's Irish Pub ( mcguiresirishpub.com ) in Destin and really enjoyed it.

Has anyone been  to:

Hofbräu Beer Garden - Panama City Beach, FL
701 Pier Park Dr., Ste. 155
Panama City Beach, FL
850-235-4632

If so what did you think about it? 

I have been to Helen Georgia during the Oktoberfest and actually was disappointed with the Beer Garden there. 
The beer and food selection had a lot to be desired.  The band and dancing was great.  We did go to a German resterant which we liked a lot. 

Old Bavaria Inn
(706) 878-3729
8619 Main St, Helen, GA 30545

For the Love of Beer

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