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Topics - monk

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Yeast and Fermentation / Using Corny Keg for Secondary?
« on: May 27, 2010, 02:51:00 PM »
I've been trying this lately, after hearing about it on here (I think from Beechum?).  It seems to work very well for me, but I have a little question:

When using the keg for a secondary/bright tank, how much pressure should I seal it with? 

I have a beer that is still cleaning itself up, and so is giving off a fair amount of C02 still.  Should I be venting this?  Or does it matter much?  The pressure's not big...probably around 10 psi.  The beer's at room temp, basically.

Thanks for any advice!

Beer Recipes / Old Ale?
« on: May 17, 2010, 06:42:53 PM »
I'm trying to brew a strong ale, perhaps like an old ale, for the first time.  Normally I make pales and ambers, as well as some lighter beers like cream ale and hef.  I'm a bit worried that my patience is not up to the challenge, and that I'll be sipping this after a week in the bottle, haha.

Anyway, here's the grain bill.  I don't know what this is, exactly. Any tips or opinions?

10# Maris Otter
1# Brown malt
.5# Biscuit
.5# Crystal 120
.75# Crystal 75
.25 Flaked Oatmeal
.5# cane sugar

I'm thinking of mashing around 152F, and fermenting with s-05 so that it doesn't get too heavy.

Beer Recipes / Easy and Delicious Lawnmower/Party Beer
« on: May 17, 2010, 05:57:25 PM »
Just wanted to share a brew that turned out great.  It was meant to be a bit lower in gravity, but I think the package of LME was mislabeled.  It still turned out light and easy to drink, but about 8% abv and with a nice little complexity.  Total sneak attack, though, and it's a good idea to have a couple chili dogs or a burger in your stomach when you start drinking.

This was meant to be a cream ale, but maybe it's more like a pre-prohibition cream ale because of the high gravity.  I made it for a baby shower and the guys loved it.  Put it up on my blog, too.  (Beware, blog is lame.)

Tyson's Punch Out
American Cream Ale
5 gallons

6 lbs. Alexander's Pale LME (probably more like 8 lbs.)
1 lb. Dry Rice Extract
1/2 lb. Cane Sugar

1/2 oz. Columbus hops (14.2% AA) boiled for 40 minutes
1 oz. Saaz hops (3.5% AA) boiled for 1 minute.

Fermented with 1 packet of Nottingham Dry Yeast

OG: 1.070
FG: 1.010
SRM: 5 (yellow)
ABV: ~8%

Equipment and Software / Improvised/Redneck Tech
« on: May 13, 2010, 06:32:22 PM »
Hi guys,

I'm thinking of doing a post on my blog about improvised equipment for homebrewing.  I have a few of my own "paper clip wrapped around a copper tube, etc." type of creations, but I know there are many others and probably more creative and cool.  I would certainly give name recognition/website link if anyone wants to send me a pic and description of their creation.  There are some awesome low-tech/zero budget improvisations on net, but I don't want to show anyone's pics without permission.  Thanks!

Here's the blog:

General Homebrew Discussion / Leaving Break Material/Hops Behind
« on: May 03, 2010, 04:13:20 PM »
I'm posting this separately, though it is a related question.

My kettle doesn't have a valve or anything, so I've noticed that I usually get about 1-2" of break material and a little bit of hop particles in the primary (after compacting).  Is this bad?  What does too much trub in the primary do to the flavor of the beer?  Any ideas of how I could leave more break material behind?



General Homebrew Discussion / Siphoning Technique
« on: May 03, 2010, 04:09:33 PM »
Here's a newbie question: How do you guys siphon the beer out of primary into a keg without getting hop/yeast debris into the keg?

I rarely use a secondary, and I tend to get a fair amount of break material and hop particles into my carboy.  How do you siphon in such a way as to avoid getting that junk into the keg?

Thanks, guys.


All Grain Brewing / The Ideal Batch Sparge
« on: April 19, 2010, 10:49:14 PM »
Hi Guys,

I've read that in order to perform an ideal batch sparge, one should collect his pre-boil volume of wort from two (fairly) equal run-offs.  Since I have a 5-gallon MT, I run into the problem of not having enough room in the tun to get enough volume from the first run-off.  For example, if I mash in 12# of grain with 3.5 gallons of water, I only have enough room for about a half gallon top-up at the end of the mash.  So my run off is about 2.5 gallons.  That means my batch sparge needs to be 4.5 gallons to acheive a 7 gallon pre-boil volume. important is the "2 equal run-offs" rule?  Should I just drain the mash and do two equal sparges?  Is there some other way (that doesn't involve me buying a bigger mash tun)?

Thanks in advance!

Classifieds / SOLD: Brand New 15 gal Minibrew Conical $200
« on: April 19, 2010, 03:49:33 PM »
I got this for a steal, but don't need it for my brew setup.  It is a beautiful piece of equipment, though.  Comes with all parts necessary for fermentation.  This is brand new, never been used.  I only filled it with water to check the volume and it is now dry and wrapped in plastic to keep it virginal for its new owner.

Retails for $350, I can let someone have it for $200.

I'm in Cypress, CA (near Long Beach).

Kegging and Bottling / Check Valves on Gas Distributor
« on: March 31, 2010, 06:01:58 PM »
I just got a gas distributor that has shut-off valves, but no check valves.  I was told that the check valves are usually for the coupler so that beer doesn't get into the gas lines.  What coupler are they talking about?  And can I put simple plastic check valves (like in the pic) in the gas lines to keep it from flowing back up into the distributor?

Kegging and Bottling / Brass or Chrome Faucets?
« on: March 29, 2010, 05:14:08 PM »
Is there a difference beyond aesthetics?  I have three brass faucet bodies that need major cleaning, plus need to buy the lever, bonnets, etc.  Thinking about just buying new ones, though.  If I do, is chrome a better choice?

Pimp My System / Post Apocalyptic Brew Pub
« on: March 17, 2010, 08:56:13 PM »
Maybe this should go under "un-pimp" my system...

Most people won't be interested in this, but I think there are probably a few weirdos out there like my friend and me, so I'm posting our new project: the post apocalyptic bar.

I have:
-little to no money
-lots of odds and ends laying around an old house I've sorta inherited
-a total fascination with 3rd-world-type improvised/repurposed furniture, gadgets, etc.
-a geeky interest in post-apocalyptic/dark future sci-fi

So my buddy and I are going to put together a bar, keezer with 3 taps, and semi-entertainment center while following a few easy rules.  We will attempt to build everything out of stuff we already have (raw materials coming from dismantled junk), or can get free or super cheap from the local junk/swap meet.  The only new stuff will be the kegging hardware and wood for the keezer collar.

Now, we'll probably end up having to cheat here and there, but the real fun will come from the improvisation and creativity forced by the lack of new materials.  I've seen some amazing projects pulled off by homebrewers, so I only hope we can be half as creative.

Here's a cool website full of examples of "street use" or improvised stuff:

General Homebrew Discussion / Best time to chuck in the aroma hops?
« on: March 13, 2010, 05:55:17 AM »
Just curious what people's experience has taught them.  I think, for some reason, that I get less hop aroma now than years ago.  I have been tossing them in a little ways into the chilling process, while I used to dose the wort with a minute left in the boil.

Thanks in advance for your opinion.

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