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Topics - ScottBeh

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Classifieds / Crankandstein 320D cabinet mill
« on: June 11, 2016, 09:21:48 AM »
Crankandstein 320D cabinet mill stainless rollers.  Removeable side panels and 30+ lb capacity hopper.  Motor with adjustable slide for easy belt replacement.   $400.   Can deliver or bring to you for inspection/trial in South Florida no charge. 

https://www.dropbox.com/sh/jkezabjimjkrdjp/AAAjMlBAsG7f0edotdXHMJv9a?dl=0


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The Pub / Choose your obsession
« on: June 27, 2015, 01:21:41 PM »
Hilarious (I thought anyway) article posted on another board.  I see a slight parallel in the world of fermentation.

http://www.theonion.com/article/man-on-internet-almost-falls-into-world-of-diy-mus-17013

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The Pub / 10 days to exam
« on: April 15, 2015, 11:50:26 AM »
After pretty much giving up on landing a tasting exam seat, I've been offered a seat in an exam taking place in 10 days.  I really want to take it, but I've done pretty much zero prep since I was so far down on the wait lists.  I was hoping for months to prepare.  Any tips to get ready quickly?

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Homebrew Competitions / NHC entry counts
« on: April 12, 2015, 12:52:06 PM »
2015 is my first NHC competition entry, previous years I got too frustrated trying to figure out how to even enter.  Way easier this go round.  So there are 12 judging centers and gold silver bronze are the only ones to advance? so that makes 36 entries only in each category for the final round? Looking at 2014 results and entry counts per category there are a lot more than 36.  Is it different this year or where am I wrong?

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Kegging and Bottling / handling kegs not under pressure
« on: March 13, 2015, 11:13:57 PM »
a few months ago upgraded my cold storage to handle 10/12 cornys, but only have 2 leads coming off my tank, so I pressurize after filling the kegs, purge the headspace 5 or 6 long pulls, drop them into cold storage.  I'll keep the pressure on 2 of the ones I want to carb up.  Once the pressurized headspace co2 gets absorbed, what takes its place?  vacuum?  o2 pulled in from the lid?  The reason I ask is having an oxidation problem. Never had it before this. All transfers from kettle to glass are closed with forced co2 onto blanketed co2.   Co2 distribution banks (if that what they are called) are pretty pricy and I don't look forward to a dozen leads.  How about if I pressurize the stored ones with nitrogen instead, I have that already.

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Equipment and Software / silicone tubing discoloration
« on: March 13, 2015, 11:02:03 PM »
I understand its somewhat permeable, but how safe is it to keep using silicone tubing when it starts to discolor? As soon as I finish I heat up another kettle of PBW water to about 170 and recirc for 10/20 minutes thru my pump, lines, chiller, etc. Follow up with starsan from the HLT then plain water. I recirc starsan thru it all again next session.   The silicone still goes yellow/brown after just a few brews. 100 bucks to replace it all.  That's old. 

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Yeast and Fermentation / Dry yeast RO water
« on: January 29, 2015, 11:56:15 PM »
I searched for this lots of results, but not this exactly.

I emailed the manufacturer a couple days ago and I find that if they don't respond in 24 hours, it aint happening.

Here is the question

There is a FAQ on your site says you should not use distilled/RO for rehydration.  You recommend using GoFerm.  Is it optimal then to add GoFerm to RO/distilled to get the correct level of nutrients?  I guess my real question is what water did you use in your testing to arrive at the formula and dosage rate recommended for GoFerm?  Thank you.

Anyone have any advice on this? 

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Other Fermentables / mead in a beer competition
« on: January 25, 2015, 03:42:42 PM »
There seem to be a lot of beer judges on this board.  There is no cross-reference I could find on how many are also dual certified as mead judges. As a beer judge in a beer contest how do you look at mead entered in a beer contest?

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Yeast and Fermentation / Conicals again
« on: December 25, 2014, 09:25:01 PM »
Hi.  Trying to justify the leap to a conical.  Ive searched and read the posts here, but they don't answer this question.  While the convenience factor looms large, the yeast book talks about the fluid dynamics within a conical will give you faster ferments, less diacetyl, better attenuation because of the flow of CO2 upwards from the center of the cone.  Can anyone who uses one say they get these improvements on a homebrew sized conical.  There don't appear to be a lot of side by side tests, likely cause once you get a conical you never look back.

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