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Topics - gimmeales

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1
Kegging and Bottling / 2.5 gallon corny post size?
« on: January 19, 2013, 03:43:43 PM »
Hey all, I have a beautiful little 2.5 gallon corny that I'd love to put beer in. Unfortunately, none of my liquid disconnects fit the OUT posts (have several other 5 gall cornies). I've heard some just take a little more effort to pop on that others, but even with keg lube on the o-ring and using all my weight, it will not pop on - afraid I'm going to break it.

Are there different sized posts that I need a different disconnect for, or do I just need to use a mallet to pound the thing on? ;)

Cheers!
 - Ryan

2
General Homebrew Discussion / Alt suddenly tastes like aspirin
« on: December 16, 2011, 10:36:29 AM »
In a matter of days my kegged Alt has turned to tasting like water with a bottle of ground aspirin mixed in.   It was alway dry and bitter (hopped above style guidelines with early and late Hallertau additions), but has since taken a definite turn from the floral, earthy hopiness that it was originally pimping.  I even had family who aren't beer drinkers asking for second or third samples at a party last weekend - now it's got a aspirin, or alka-selzter-like bite. 

With the time that's passed (kegged for ~5 wks), I'm guessing it's an infection of some sort, but have not yet found what causes a strong flavor of aspirin.

My serving lines could stand a cleaning - they are a little discolored from a Stout I brewed a year ago - would beerstone be causing this and if so, wouldn't that just affect the small amount of beer actually in the line?
Any suggestions are welcome!

3
Yeast and Fermentation / Computer Controllable yeast....
« on: November 08, 2011, 02:25:59 PM »

http://www.theverge.com/2011/11/8/2547642/computer-controllable-yeast

So is the suggestion here that say, one could reduce (or increase) ester production regardless of wort temperature (within reason)?  Or kick the Dupont strain in the ass to finish that Saison without all the messin around it typically does?  :)

4
Putting together a traditional Dusseldorf Alt to be brewed this weekend.  Actually, by the time I use the Hallertau I have, might be pushing into Sticke territory with hop-profile.  Was curious if spending the extra $ and 'trouble' to build a starter with WY1007 \WLP036 would be worthwhile over using some Nottingham I already have?

Everything I read is that  the German yeasts are clean, moderately attenuative, and low floccing - pretty similar, if not identical to what I get out of Nottingham which can also ferment on the low temp range.  I will probably mash higher if using the Notty due to it's higher attentuation.

Hoping to hear of experiences with both - thanks!

5
Kegging and Bottling / C02 transfer from bucket?
« on: September 02, 2011, 01:50:12 PM »
I'm interested in doing closed C02 transfers to my kegs, but I ferment in a bucket.  My bucket lids fit TIGHT, so seems like would hold the little pressure needed to push the beer.  Trying to envision what such a setup would look like though - anyone seen a good one?

6
Yeast and Fermentation / Dry yeast (Rehydrated) pitching temps
« on: August 15, 2011, 10:06:58 AM »
Being one who usually hydrates his dry yeast (as it seems slightly preferred by the manufacturers) has raised a question for me when considering the temp of the re-hydrated yeast vs. that of the cooled wort.  Wouldn't pitching the yeast re-hydrated in ~80-ish degree into a wort in the mid-60's shock the yeast pretty good? 

Yeast fare better pitched into warmer wort and the above scenario is quite a difference in the other direction.  Being nervous I'll shock the yeast, I usually let the re-hydrated cream sit at room temp (maybe 30-45 mins) to better atemperate to the temp of the wort, but wondering if there's any other wisdom out there on this scenario? 

Cheers,
-Ryan

7
Ingredients / CTZ Hops anywhere?
« on: June 20, 2011, 08:08:10 AM »
Was dismayed when going to place my yearly hop order that neither Freshops or HopsDirect has any Columbus left this year.  Anyone know where any are available at less that your average LHBS retail prices?

Also, apparently Simcoe are at a premium now?  Wanted to start brewing with them, but then also noticed Putterbaugh Farms (Hops Direct) doesn't even have any on-top for the '11 harvest :(

Cheers!

8
Ingredients / Whole sour cherry source?
« on: June 07, 2011, 11:36:32 AM »
Was wanting to find a source for some whole sour cherries (pits and all).  Anyone have a good one?

Seems like here in Washington, all we have are sweet varieties readily available which I've read don't really impart a true 'cherry' flavor.

Also, I'll do some googling on general use, but what have been folks experiences in say, aging a Porter or Stout on them?


9
Ingredients / Spruce tip experiences?
« on: June 02, 2011, 09:23:45 AM »
I'll be harvesting a bunch of Spruce tips from some local woods for use in a beer as yet to be determined.  I want to add them as flavor and aroma additions and was wondering what others experiences were with weights needed to give a distinct evergreen prescence without being overwhelming (and yes, I realize the subjective nature of that last statement :))

Cheers!

10
All Grain Brewing / More Water Report help
« on: March 16, 2011, 07:23:18 AM »
The brewing-water scholars here have noted on a couple occasions that something is seriously out-of-whack with the water report provided from my local utility.  Not knowing where to start in telling them they were wrong (lol), I asked for the most recent report, hoping for any errors to have been rectified.  Unfortunately, numbers haven't changed much from last year and the new Bru'n Water application says my water is 'unbalanced' with these numbers:

Calcium:     25.9
Magnesium: 0.4
Sodium:      1.3
Chloride:      2.8
Sulfate:      1.9
Alkalinity as CaCO3:   19.2
Iron              41

So, my assumption is something is still wrong here, so I've included a link to my water report to see if I'm just grabbing the wrong numbers here: http://www.flickr.com/photos/rangerover/5532207906/lightbox/

Any help is much appreciated!

edit:  added iron amount as Bru'n Water asks for it and my number seemed quite high for something that can be assumed is 0.

 

11
General Homebrew Discussion / Fined Beer not bright
« on: March 02, 2011, 10:13:15 PM »
Fined an all Maris Otter Old Ale with gelatin last week (in primary) and sample drawn yesterday is still hazy as all get-out.  London III (1318) is the yeast and I've got a nice solid cake on the bottom, so wondering what's going on.  Can't fit the large carboy in my fridge to cool crash it, so wondering if I'll just be stuck with haze this time around?  I'll be bottling this beer, so it will eventually drop bright, just wanted to be admire it's dark ruby-brown color to the fullest

A SMaSH IPA brewed with the same base malt dropped bright as a new dime in the chilled keg in about a week (also fined with gelatin) - do I just need to wait longer with the current beer at ~63f?

Cheers,
- Ryan

12
General Homebrew Discussion / Weihenstephan Pilot Brewery?
« on: January 24, 2011, 03:12:10 PM »
Wasn't sure where to put this, but anyway I remember seeing a pic of a GORGEOUS, totally custom ~1BBL copper-clad brewery.  I could have swore it was for the Weihenstaphan Pilot Brewery, but initial googling doesn't bring up what I'm remembering.

Anyone know what I'm talking about?  Wanting to more clearly remember that thing in case I win the lottery or a very wealthy relative leaves me a fortune.

13
Yeast and Fermentation / What stops US-05?
« on: January 19, 2011, 04:08:44 PM »
I brewed a SMaSH IPA little over a week ago. Not wanting it to be too dry and knowing it was an aggressive yeast, I mashed high ( ~156F at dough-in, settled down to ~154F for the remainder of the infusion).  One 11.5g sachet of hydrated US-05 brought the thing down to 1.009.  A good 4-5 points lower than I thought I might end up - I'm wondering how high I'd had to mash to keep this beast at bay? 

14
All Grain Brewing / Water help for Old Ale
« on: January 14, 2011, 02:36:39 PM »
I suddenly find myself able to brew tomorrow, so need to get crackin.  Making an Old Ale (1.088 OG) base of Maris Otter with some Medium Crystal and Molasses Brown Sugar bringing the color to 18-20 SRM.  Below is my current water - what should I adjust?

Calcium: 26.7
Magnesium = 0.37
Sodium: 0.95
Chloride: 2.6
Sulfate: 1.2
Alkalinity as CaCO3: 18.9

Thanks in advance, all!

EDIT:  updated color to a bit darker

15
Discovered just last night the perils of not fully draining the water from your immersion chiller - a burst line!  I must not have drained it entirely from last brew session and with it sitting in my shed over a 5+ day cold snap (highs barely getting above freezing) what water was in there collected, froze and popped one of the coils open with .5" tear.

Sucks as I'm brewing this weekend and thoughts of a huge ice bath are not exciting.

Anyone have any luck fixing such a failure?  May be time to make a 50-footer from 1/2 inch piping like I've wanted.

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