Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - greatplainsbrewer

Pages: [1]
1
Kegging and Bottling / Kegerator frustrations
« on: July 20, 2016, 08:45:50 AM »
Just built a new kegerator and am having a difficult time plumbing it.  The CO2 regulator is set to 15 psi and the cooler is at 39-40F.  I have checked the regulator against another CO2 regulator and have taken the temp with a Thermopen in the beer being dispensed as well as a jar of water left in the cooler overnight.  I had very little difficulty plumbing my previous kegerator but this one is killing me.  Right now I have 14 feet of 3/16 inch ultra barrier silver plumbed to one perlick faucet.  MoreBeer claims that this line has a resistance of 2.2 lb/ft which looks to be reasonable.  I have about 2 feet of rise from the center of the keg to the faucet.  Math isn't my career or specialty but it would seem to me that 6 feet of line would be about right.  Not even close- straight foam even after the first two pints- more than enough to fill the line with beer fresh from the keg.  So I attached the remaining 14 feet.  It gets really interesting here.  I was testing on an Oktoberfest and it occurred to me that I was going to go through a lot of a favorite beer getting the line length correct.  The Ofest poured slowly through the 14 foot line but not foamy.  I switched to a Helles- same CO2 manifold, cooler, regulator everything as the Ofest.  Straight foam.  What could possibly be happening here?

Previous kegerator was 1/4 inch vinyl lines.  Had them figured out in a few minutes.

Thanks in advance for any ideas.  Hopefully I'm overlooking something simple.

2
Equipment and Software / Add a secondary regulator
« on: June 29, 2016, 12:02:16 PM »
Planning the plumbing on my next keezer.  I currently have a three port manifold with a threaded plug in the end.  Would adding a secondary regulator be as easy as replacing the plug with a nipple and threading the secondary to it?  I'd like to be able to run a lower pressure off the secondary regulator.

Thanks

3
All Grain Brewing / Berliner Wiesse
« on: May 23, 2016, 07:29:18 AM »
First time attempted sour.  I have a Berliner Weisse going.  It was brewed March 28 from Stan Hieronymus's recipe in "Brewing with Wheat."  It was 50/50 pils and wheat malt with about 2.5 IBU's of Hersbrucker.  I pitched one package of 1007 and one of 5335.  It seemed to ferment (68 F) normally but took a while to clear.  No problem, just took longer than my usual ales and lagers to drop clear.  As it began to drop clear it has now formed what I assume to be a pellicle and now looks to be 'fermenting' again with what I assume is the lactic bacteria.  Is this normal- I had hoped to turn this around fairly quickly?

My thought is that the package of 5335 with no lactic starter was not enough bacteria.

Looking for ideas, thanks in advance

4
General Homebrew Discussion / Malt by the ounce
« on: November 21, 2015, 08:08:40 AM »
I'm sure this has probably been addressed but my search skills are failing me.  Several online retailers used to allow you to custom build a grain bill- purchase grains by the ounce or pound.  In the past I've used Brewmasters Warehouse (out of business I believe) and Austin Homebrew.  Pretty good selection and the ability to custom build a grain bill.  Austin Homebrew has gone to 4 ounce increments.  I realize this is petty on my part but are there any retailers that still do the custom grain bills?

Thanks in advance

PS- "local" homebrew shop is 3+ hours driving time.

5
All Grain Brewing / Infection
« on: October 08, 2015, 03:45:16 AM »
Ok, the background information.  2 weeks ago I brewed a sweet stout.  It was based off Gordon Strong's recipe and I've done it before with great results.  Pretty standard brew day- I did cold steep the dark grains.  I had a 1 1/2 liter stirplate starter (002) built.  Now I had previously planned to brew the weekend before so that starter had been sitting in the fridge for about a week.  I brewed as usual and pitched the yeast.  Checked on it the next day- no signs of fermentation.  I waited another day- no signs of fermentation.  I pitched my yeast bank (I always oversize my starters by 1/2 liter and save it in a pint jar) 002 on the third day.  Slow signs of fermentation ensued so I left it alone for 1 1/2 weeks.  Took a gravity sample yesterday before racking as I was concerned about an incomplete fermentation.  1.022 and a strong taste of acetic acid.

So I'll dump the batch but I want to make sure that nothing survives in that glass carboy.  The plan is to clean the carboy as usual and then fill it with chlorine bleach solution for a day, clean it again, and sanitize as usual (StarSan or SaniClean).  Will this be sufficient?

Thanks in advance

6
Equipment and Software / Faucet thread size and pitch
« on: March 25, 2015, 04:41:12 AM »
Anyone know the thread size for a perlick faucet?  Not the tap handle threads but the faucet itself.  Thanks in advance

7
Yeast and Fermentation / Yeast Geek Green Mountain Ale
« on: July 15, 2013, 03:12:07 PM »
Just curious if anyone had any experience with this strain.  Thanks in advance.

8
Extract/Partial Mash Brewing / Water
« on: June 18, 2013, 03:28:18 PM »
Any reason to adjust my water for an extract brew?  Normally an all-grain brewer.  My water tastes fine but I do have high bicarbonates-275 ppm per Ward Labs.

9
Yeast and Fermentation / Wyeast 1010 vs Chico
« on: June 12, 2013, 08:26:03 AM »
Anyone ever compare these strains in an American wheat beer?  Differences if any?  I would expect the Chico to eventually flocuate better but beyond that?

Thanks

10
Extract/Partial Mash Brewing / English brown ale
« on: May 24, 2013, 01:47:23 PM »
I have a friend ( no it isn't actually me :)) who brewed an older kit of brewers best English brown ale.  The beer tastes strongly of dried fruit and he's worried.  It isn't a particularly bad taste but I've never run across an English brown with really pronounced dried fruit tastes.  Any thoughts?

Thanks

11
Ingredients / Sorachi Ace in single hop wheat
« on: May 28, 2012, 10:32:11 AM »
Looking to do an American wheat with Sorachi Ace.  First time using this hop.  Right now my hop schedule is .5 oz FWH, .25 oz at 60 min, and .25 oz at 0 min.

Looking around it seems like this hop can be a little overpowering but I'm intrigued by the "lemon/dill" description.

The base beer is a 1.044 American wheat using wheat malt, 2 row, and flaked wheat.

Thanks

12
All Grain Brewing / PH question
« on: April 22, 2012, 08:42:00 AM »
Just tested the PH on an ordinary bitter mash.  Mash tested at 5.4 at 66F.  Not that I'm real worried about it but Bruunwater estimated my mash PH at 5.2.  I am planning on doing at least one batch of BoPils this summer and would like to be able to hit a low mash PH.  I seem to consistently run .2 high.  I have a recent Ward labs water test and I use a Hanna PH meter that was calibrated this morning.  Any thoughts?

Thanks

13
Ingredients / Lack of hoppiness?
« on: March 16, 2012, 03:21:46 PM »
Just tapped an APA that is really lacking in hop aroma and flavor.  I experimented with this hop bill as follows:
1 oz Cascade FWH
.75 oz Horizon @20 min
.5 oz Horizon @15 min
.5 oz Horizon @ 10 min
.5 oz Centennial @5 min
1 oz Cascade @ 2 min
.5 oz Centennial @ 0 min

This is a 1.058 APA with 73% American 2 row, 9% Munich, and some wheat malt and caramel malts.  I used a hop spider for the first time on this brew (only have 3 hop bags).  Is this just not enough late hops?  Will dry hopping help the aroma or am I just stuck with a ho-hum APA?

Thanks

14
Kegging and Bottling / Another force carb question
« on: February 24, 2012, 03:46:37 PM »
Normally I am a "set it and forget it" guy when force carbing but I'm kind of in a hurry to get a beer carbed.  I just kegged an IPA that I would like carbed and ready to bottle by next Thurs.  I don't like the idea of turning the gas way up to speed up the process.  Could I set the gas correctly (11.5 psi @ 43F) and shake it a few times a day to speed up the process?  Does shaking the keg force CO2 into solution faster?  Are there downsides to this method?

Thanks in advance.

15
All Grain Brewing / water/grist ratio and efficiency
« on: February 18, 2012, 09:51:37 AM »
Quick question.  I'm a batch sparger and I seem to achieve a better efficiency with a higher water to grist ratio.  Today I mashed with a 1.9 qt/lb ratio and achieved a 78% efficiency.  Generally I'm closer to a 1.5 qt/lb ratio and a 73% efficiency.  Is there anything to this or should I look in another direction to explain the jump. 

I mill my own and haven't changed the settings.  PH was at 5.6 (a little high).

Pages: [1]