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Topics - gimmeales

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Kegging and Bottling / Danby mini-fridge kegerator stopped working
« on: February 14, 2018, 09:02:03 PM »
My trusty mini-fridge kegerator of several years has suddenly stopped working. Plugged into the wall, but it's not running, thus not keeping my beer cold  :'(

I've reset the gfci outlet and replugged it in to no effect. There ends my troubleshooting skills with appliances. It one of the basic Danby's (model DAR044A28LDD - fridge only), which I converted by putting a tower on it and has worked w/out issue for several years.

Is there something as simple a fuse to replace? Has anyone else successfully resolved a non-running state or have suggestions on where to look next?

Thanks in advance!
- Ryan

All Grain Brewing / Sudden Barley Crusher issue
« on: January 06, 2018, 08:19:33 PM »
I'm suddenly having issues with my Barley Crusher Mill of many years with dozens of batches of flawless service. Without any gap adjustments, it started to simply refuse to crush more than a couple handfuls of grain at a time. If it add grist over ~1lb or so, and esp if there are any roasted grains, the rollers just spin until I empty all but a couple cups of grain.

I've played with the gap a bit since the problems surfaced 3 batches ago, but still seeing the issue today with a Saison with a super simple grain bill (no roasted malts). Annoying to crush ~15lbs of grain a handful at a time.

Anyway seen this or have ideas?

All Grain Brewing / Dramatic flavor-change question
« on: November 22, 2015, 01:34:38 AM »
Hey all, this is more of a general process\flaw detection question, but it's technically an all-grain batch so:

Made what turned out to be a killer beer for my birthday over the summer - just re-brewed a few weeks ago.

It's a bruiser of a IIPA, coming in at 11.5 %ABV (all 2-row except 3.5% rye, 3.5% cara-vienna and 6% cane sugar). Has nearly a pound of high-alpha hops. Largest additions are at flameout and gets double dry-hopped (5-days each). Second dry-hop addition was in the O2-purged keg when I pulled them, cold-crashed it, hit it will gelatin and it was diamond-bright (except for minor residual hop matter) in 48 hrs.

As I was tasting it 24hrs after adding gelatin, life was wonderful: it was full of massive citrus, floral, blackberry, and green tea aromas with a touch of dankness in the bank. Spicy, warming alcohol and just enough malt sweetness to give some semblance of balance. If anything it was better than the first iteration.

Literally on day 3 after fining, the beer now pops with a big, cloying caramel note in the aroma and flavor. Totally different beer.

So, does anything jump out as a culprit? My only guess is oxidation at this point - but this is such a dramatic shift, I really don't know. My original birthday beer was only dry hopped-once due to time constraints and consumed the night of the party so I wasn't able to fine that one or even age it so don't know if the same issue would have arisen.

Any insights as to the cause of this unfortunate turn of events is welcome!

- Ryan

Kegging and Bottling / 2.5 gallon corny post size?
« on: January 19, 2013, 10:43:43 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? ;)

 - Ryan

General Homebrew Discussion / Alt suddenly tastes like aspirin
« on: December 16, 2011, 05:36:29 PM »
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!

Yeast and Fermentation / Computer Controllable yeast....
« on: November 08, 2011, 09:25:59 PM »

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?  :)

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!

Kegging and Bottling / C02 transfer from bucket?
« on: September 02, 2011, 08:50:12 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?

Yeast and Fermentation / Dry yeast (Rehydrated) pitching temps
« on: August 15, 2011, 05:06:58 PM »
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? 


Ingredients / CTZ Hops anywhere?
« on: June 20, 2011, 03:08:10 PM »
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 :(


Ingredients / Whole sour cherry source?
« on: June 07, 2011, 06:36:32 PM »
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?

Ingredients / Spruce tip experiences?
« on: June 02, 2011, 04:23:45 PM »
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 :))


All Grain Brewing / More Water Report help
« on: March 16, 2011, 02:23:18 PM »
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:

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.


General Homebrew Discussion / Fined Beer not bright
« on: March 03, 2011, 05:13:15 AM »
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?

- Ryan

General Homebrew Discussion / Weihenstephan Pilot Brewery?
« on: January 24, 2011, 10:12:10 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.

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