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Topics - patrickswayze

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1
Equipment and Software / Kegerator Thermostat Help (Adjustment Screw)
« on: January 09, 2013, 02:29:15 PM »
My buddy gave me a Nostalgia Electrics Kegerator since he is upgrading his setup. After plugging it in i found out that the temperature doesnt get the beer colder than 45'F. I decided to start adjusting the thermostat that was located in the back. I found the adjustment screw on the face of the thermostat and fiddled with it over the course of 4 days. I got it down to the point of freezing which is obviosuly to cold. As i went to adjust the screw again, it just fell out. Inside the thermostat you can see a spring hanging in there (screw orginally went through the middle tighting and loosing the spring). I tried real quick to screw it back in, but it seems like it cant reach the recieving end. Is there a way to get this screw back in, or am I fudged? I only spent like 5 minutes on it before i had to leave for work. Any advice would help.

ps. compressor, fridge everything still works as i believe the thermostat does too, just needs the screw again so i can adjus the temp

2
Kegging and Bottling / Bottling From Keg Carbonation/Temperature
« on: July 17, 2012, 12:02:08 PM »
So my question is in regards to temperature and carbonation and their role on bottled beer from a keg. So say if you bottle your beer from your keg at 45'F as an example. You you have purged the bottle of oxygen as well as the head space once the bottle is filled. Assuming that your beer is done fermenting, fully carbonated and had reached equilibrium in the keg, will your carbonation change as the temp of the beer in the bottle changes? What i am getting at is would the beer foam over if you opened say at 70'F leaving your beer slightly flat since i would think the beer could hold less co2. Maybe i am over thinking it but since i cannot control the temp in which people drink my beer at, the last thing i want is a foamy bottle of beer. If i open commercial beer warm, it doesn't foam over and is still carbonated. How does this work, someone please enlighten me. Thanks

P.S. I am new to kegging if you haven't noticed

3
Hey guys i just received a Johnson Controls A419 Unit this past weekend from Amazon and today i plugged it in to my Haier Chest Freezer for the first time. I plugged in the following for the device

Setpoint: 63'F
Differential: 1
Anti-Short Cycle Delay: 1
Temp Offset: 0

I have the probe suspended in the middle of the freezer. The freezer itself is set to its lowest setting. The problem i am having is that when my control turns off the freezer at the 62-63'F mark it keeps dropping slowly all the way down to 51'F or so. I WANT TO RIP MY HAIR OUT this is soo frustrating. Please, can anyone help me out here, why is this happening? It should be only a degree or two off from my setpoint.

4
So I'm just now getting into kegging and began ordering my equipment. The first thing to come was my regulator that i purchased off of Amazon which is a Premium Pro Series Dual Gauge Co2 Draft Beer Regulator by the Beverage Factory. There is this gold piece within the connection to the CO2 that i am wondering about since I am not familiar with much of these components and want to make sure everything is tip top in case i need to send it back. The piece just seems to be sitting in their without being attached to anything, obviously my question is, is this normal and should i not be worried, should it be positioned in a certain way? I have none of the other equipment so i cannot really test it out.

http://i.imgur.com/1wbiK.jpg

5
Ingredients / Victory Malt In Belgian Style Beers
« on: July 05, 2012, 06:22:51 PM »
Would it be all that weird to put Victory Malt into a Belgian Golden or Tripel recipe? I know the biscuit/toasted like character might clash with Belgian yeast but has anyone even tried something along these lines? The only reason i ask, is that i have a recipe already milled waiting for brewing and happen to come across 2lbs of pale candi syrup and thinking off just combining the two. Recipe uses a belgian pilsner malt and 7% Crystal 10L and 6% Victory using WLP500 yeast

6
Yeast and Fermentation / Attenuation and Infection
« on: June 26, 2012, 09:50:41 AM »
My past couple beers have been finishing below 1.009 even though the i have mashed them at temperatures as high as 155. I am just curious if this can possible be in an infection in my plastic fermentors. Their are no off flavors besides the beer having no complementary residual sugar and my bottles foaming as i open them (takes about a minute for bottle to foam over, though i have carbed my bottles correclty with the right amount of sugar. I have used pbw on my equipment, letting it soak for an hour in hot water, is this long enough? 

INFO
Mash Temps: 152-155
Fermentation Temps 70-73F
PBW and Star San used: an hour or so with each
Bottles are new: star sanned those
Yeasts Used: WLP001 and WLP060

7
Yeast and Fermentation / Ester Development in the Bottle
« on: June 19, 2012, 10:14:25 AM »
I brewed a Pale Ale a couple weeks ago using White Labs American Ale Blend Yeast, which fermented relatively high letting it loose into the mid 70's. At the time of bottling, the beer was great with beautiful crisp full bodied finish. After about a week into bottle conditioning, i cracked one to check on the status and noticed a full flavor change from crisp and clean flavors to the development of light esters changing the beer completely. My question to you gentlemen, is in your experience are esters easily noticed after fermentation is over or do they become more prominate as they are conditioned, say in a bottle or keg?

8
Yeast and Fermentation / WLP060 American Ale Yeast Blend
« on: June 10, 2012, 02:20:19 PM »
Has anyone tried out this yeast from White Labs? I've used it twice now but still not sure how i like the results. Both were american style pale ales and the yeast seemed to obliterate through the sugar having an attenuation of 83% finishin around 1.009. Both beers i mashed in at 153 and fermented at 72. I was hoping the FG would fall around 1.013 with no such luck. Just looking for peoples experiences

9
All Grain Brewing / Terra Alba, kinda like gypsum?
« on: May 24, 2012, 09:45:04 PM »
I have a buddy that works at Ballast Point who gave me about 1oz of Terra Alba (what they use to adjust water similar to gypsum) for changing the water chemistry of water in terms of Calcium and Sulfate. What he didnt include with this product was the amounts of ppm for calcium and sulfate per 1gram/1gallon. Can anyone help me with this?

10
All Grain Brewing / Phosphoric Acid amounts?
« on: May 24, 2012, 02:25:32 PM »
What are the high and low limits of using phosphoric acid in your mash without damaging the recipe? I can't find anything regarding limits. Right now i have a recipe that i may require anywhere from 4mL to 7mL. Any inputs would be helpful or even resources that may inlighten me. Thanks

11
All Grain Brewing / San Diego water for Pale Ale
« on: May 21, 2012, 08:07:28 AM »
Hi guys i am going to be brewing an American Pale Ale this weekend and want some comments/tips regarding the water profile im going to use. Im shooting for a balanced profile from this beer, not on the malty or the bitter side. Below is the breakdown of my water profile that il be using.

Calcium: 105
Magnesium: 12
Sodium: 45
Chloride: 173
Sulfate 150
Total Alkalinity: 60

It seemed to me that the chloride was a little high, but some people have told me it still falls within an accepted range and as long as it is relatively balanced with sulfate i should be good. Suggestions would be much appreciated, and also i am kind of new to water chemistry. Thanks

12
Kegging and Bottling / New Carbonation Issues For Me
« on: May 13, 2012, 08:15:52 PM »
Hi guys this is my first post as an AHA member but i have been a homebrewer going on 2 years. I was hoping you guys could help me with an issue I have been running into with the last couple brews i have bottled. The past 4 beers i have bottled have all been over carbonated. I know for a fact i have not been using too much priming sugar but may think it has to do with a possible infection. The issue though is that my beers have no off flavors besides an over carbonated taste. My last batch i even made sure to deeply sanitize all my equipment and bottles. Does this type of nfection linger on and is something star san has issues with? I also can't find much info on this issue and it has been discouraging the hell out of me. Help and more information would be greatly appreciated.

By the way this is a website that i use for carbonation:
http://hbd.org/cgi-bin/recipator/recipator/carbonation.html?14667035#tag

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