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Topics - nicosan1

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1
Kegging and Bottling / Kegging/serving beer with Brett and Sanitation
« on: December 04, 2015, 05:36:15 PM »
Question, I have yet to play with Brett or Bugs but was thinking of doing so at some point in the near future. I know about the needs of maintaining second line of equipment for brewing/fermenting brett or sour beer but in terms of kegging and serving are there concerns about contamination of lines, kegs, faucets, kegerator beyond that?  Was wondering.  I have a 7 cu ft kegerator with three faucets next to each other. 

2
Kegging and Bottling / Growler Fill for Perlicks
« on: November 24, 2015, 10:37:54 AM »
Was wondering if any of you have a recommendation for tubing to use off a 630 or 650 Perlick faucet into a growler? I bought a growler filler that was supposed to fit perlicks but doesnt seem to so was wondering if people recommended some tubing of a specific size that could fit on the faucet?

3
Kegging and Bottling / Beer Line Cleaner
« on: November 23, 2015, 04:13:01 PM »
Do you all have a recommendation for a beer line cleaning apparatus? should I get one of those pump bottles?  I noticed in pouring a guava saison I had that my Perlick faucet was getting stuck after a day of several pours.  Not sure if you all recommend a good way to maintain cleanliness, I know there have been complaints about the new adjustable perlicks and getting stuck. 

Do you all do anything to clean your faucets each time you pour? I have those little brushes that serve as a covers for the spout of the faucet. 

4
All Grain Brewing / Water Treatment for Export Stou
« on: November 15, 2015, 09:10:02 PM »
I am using Distilled Water since I live in LA and am planning to do an export stout. The guidance I have gotten for an export stout is given soft water to really not treat water unless my PH drops low and use baking soda for buffering otherwise not to worry. Any recommendations on treatment of water for a Single Infusion, batch sparge? 

5
Kegging and Bottling / Line Length PSI for first time.
« on: October 19, 2015, 02:51:29 PM »
I force carbed my first beer at about 30 psi for the quick shake and bake method a friend used.  What PSI should I be serving at for my IPA? 

Since venting and bringing down  the beer Ive had some foam issues with my beer.  I have 5 ft of 1/4 inch bev line coming from my keg to my faucet.  From my faucet to the midpoint of my keg its about 22 inches.  I vented my keg a bit and its gotten better, right now at about 4 psi for serving, still a bit foamy but not as bad before.

Thoughts on how to gauge this right to serve well enough?  Next time I may just do the slow method to be more precise.  I have a saison and want that well carbonated, have another line.

6
All Grain Brewing / Distilled Water, salt additions and PH
« on: October 14, 2015, 12:06:28 PM »
One area I have not mastered yet has been water additions and Ph level in my beers.  I have recently moved to LA from NYC and so I have switched to using distilled water for brews and I have both salts and acids I can use for ph.  I just got a ph meter. 

If I want to make a light and hoppy beer say with the following additions 5g gypsum, 4g epsom salt, 3g of CaCl, all of which lower the original ph of distilled water (7 ph), what effects am I likely to see?

What kind of ph calibration solution should I buy as well?

7
Ingredients / Guava/PassionFruit Paste/Pulp
« on: September 28, 2015, 12:27:24 PM »
Wanted to brew a Saison with either Guava Paste or PassionFruit. I noticed that Goya has some paste but it has pectin in it which can cause haze.  Does anyone have experience brewing with these fruit pastes? Results? Do you have alternative sources for use in a beer? 

8
Equipment and Software / Purging Carboy/Head Space
« on: September 20, 2015, 10:12:54 AM »
I have just built a keezer and about to hook up my CO2 tank, regulator, distributor and gas lines. I have an IPA that I am fermenting in the keezer and was planning to dry hop. I have not purged head space in the past but would like to do so now to prevent oxidation.  How do you do so with a basic CO2 setup?  Do I just turn on gas, regulator and open one distributor gas line and put in my big mouth bubbler?  At what PSI? Ive tried to look up videos on youtube but most are not informative.

9
Equipment and Software / Best Chiller Option
« on: September 14, 2015, 10:40:01 AM »
I currently have a two-stage wort chiller system. the coil that goes in my kettle and a smaller first stage that i put in an ice chest.  It's great at getting down quickly to 90 but then as most people experience it is slow, even with ice to get down to 70.  Plus it wastes a lot of water.  Do you all have a go-to option that both gets the wort down fast and faster 70 but also eliminates wasting water as much as my system does? I know I am at the mercy of the water temp of my tap and I could use ice to compensate. Is CounterFlow or Plate better?  What is best? Thanks all, I want to save time and also be a good Californian and not waste so much water. 

10
Ingredients / New Hop Question
« on: April 07, 2015, 07:57:28 PM »
Was thinking of purchasing a pound of one of the newer blend of hops. 

I have a 1/2 pound of Waimea and 1/2 pound of Equinox.  Saw El Dorado and Lemon Drop online for sale. Which of those two would you recommend?  I tend to brew Saisons, IPAs, Pales.  Heard good results from both.

11
Yeast and Fermentation / Expiration on Yeast
« on: March 14, 2015, 01:03:00 PM »
I have two packs of WY 1217, West Coast IPA and was going to do a 6-6.5% IPA with the packs. They were packed on October 18 of last year. Do you guys think its still useful to try to make a starter and use these packs?  Just want to know. Otherwise I can go with US-05

12
Beer Recipes / Foreign Extra Stout
« on: February 27, 2015, 05:54:22 PM »
Been working on a Foreign Extra Stout Recipe. Want something thats got roasty, coffee notes and a bit of sweetness and fruit from the malt bill.  As for the yeast profile I thought to go with a good attenuater hence London Ale and for hopes some earthiness, spice and a bit of fruit with the Goldings.

Thoughts? Ideas? I've done sweet stouts and RIS but not FES so any ideas are welcome.

Malt
11 lbs Maris
12.0 oz Flaked Barley
8.0 oz Caramel 40
8.0 oz Caramel 80
8.0 oz Roasted Barley
5.3 oz Midnight Wheat
5.3 oz Chocolate Malt
3 ozs East Kent Goldings (60 minutes)
Wyeast 1028 London Ale

Water Treatment
New York City Water
8grams chalk
2 grams baking soda
2 grams calcium chloride

Est OG - 1.074
Est Final Gravity 1.016
Mash Temp 152 for 90 minutes
Single Infusion Mash, Batch Sparge

Estimated SRM: 32,4
Bitterness 43.3 IBUS
Estimated ABV 7.6%

13
Kegging and Bottling / Regulator to Start
« on: February 11, 2015, 10:58:09 AM »
Question, I still bottle condition but may switch and build a kegerator sometime this year. I was thinking of buying a regulator to start buying pieces, since I have some gift certs to use.  What is a good regulator to buy to start? I generally brew some american styles and some belgian styles. Should I get a dual regulator given that I carb some stuff at higher level than others? thanks for the advice.

14
Beer Recipes / Figs in a Belgian Dark Strong
« on: November 22, 2014, 09:19:17 AM »
Going to brew a Belgian Dark Strong tomorrow and I have some fig jam I made with my mother from my parents fig trees, was wondering when would be a good time to add it, for a bit of flavor, in the boil or after fermentation? 

Also should I macerate the figs in a blender before use? They are cut down to small pieces in the preserves.

Thanks for the advice.

15
Yeast and Fermentation / Wyeast 1272 American II
« on: June 22, 2014, 11:17:56 AM »
Am planning on brewing a West-Coast style IPA later on this summer.  I generally rely on either Wyeast or Safale yeasts and in doing IPAs Ive done US-05 or Denny's Favorite and 1056 in the past. Was wondering what people's experience has been with 1272 as an IPA yeast.  Like the flocculation, would like a bit of a brighter beer that is pretty attentuative.  Any thoughts?

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