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Topics - Stevie

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1
The Pub / Left Hand Suing Whitelabs
« on: November 21, 2017, 05:22:29 PM »
Wonder how this will go. I’d put my faith in Whitelabs considering contamination sources are high in production breweries, but they have credibility issues after the Sacc Trois and reported Sacc contamination’s in their Brett. That strain is a nightmare strain as it can covert starch on its own. If it did come from Whitelabs, they may have a big issue.

https://www.brewbound.com/news/left-hand-files-lawsuit-white-labs-contaminated-yeast

3
Events / SCHF 2017
« on: April 21, 2017, 04:41:10 PM »
Anybody going?

4
All Grain Brewing / Hoppy Pils Water
« on: March 08, 2017, 01:23:44 PM »
Where should I be leaning on this? Jever boiled seem ok? I've read it's best to minimize the sulfate, but with the late and dry hops I assume the sulfate would be ok if not over done.

Not going crazy on the late hops. 0.50oz at 20, 1.5oz whirlpool and 1oz dry.

Note: I swear this was discussed recently, but I can't find the thread.

5
General Homebrew Discussion / Metallic
« on: March 06, 2017, 06:45:39 PM »
Does metallic only come from rust or can it be from yeast? I have a keg that has a bit of a penny taste. Not the faucet as I swapped kegs. Yeast was 4th gen Rustic/3726.

6
Equipment and Software / Fermonster Closed Transfer
« on: March 01, 2017, 05:18:20 PM »
I've been racking my brain trying to come up with way to perform closed transfers with a Fermonster. I decided to avoid the versions with the spigot as I just don't trust them and I don't care that yours work great ;)

I came up with this super simple solution using two silicone grommets with 3/8" holes and a Kent lock barb for the gas in. Didn't need the o-ring for the test. Worked well. Threading the lid sucks with the cane hanging out.


7
Ingredients / Red X pH
« on: January 16, 2017, 06:48:05 PM »
I have not liked either of the two beers I've made with Red X even though I have liked commercial beers with large amounts in the grist. I finally jumped aboard the pH meter bandwagon and tested my batch of Red X and it came in at 5.17 or so. Fudging the color in Bru'n water tells me that my mash pH was 4.95 for one and 5.1 for the other. Could certainly explain why the beers were awful.

So I'm going to need to try another Red X based beer very soon.

Anybody else notice this?

8
Ingredients / Franco belges Pils
« on: October 29, 2016, 12:02:01 PM »
Anybody get this level of break from Franco-belges Pils? Looks like ground turkey.

I am not a skimmer, but I couldn't leave this in there. I got it as a sub for Castle Pils. Stats I'm finding have the protein at 11% which is comparable to other pilsner malts.


9
Equipment and Software / Fermenters with valves
« on: October 13, 2016, 11:30:51 AM »
How are some of you handling keeping valves clean while fermenting for 2-4 weeks? They way I look at it, it doesn't mater how clean it is when the wort is added if it can't be trusted at racking. I'm thinking a sanitized water ballon or finger condom (the type used in a kitchen for cuts) over the output might be a good and cheap solution.

The valves them selves also leave plenty of nooks and crannies for stuff to hide, but I think that is less of a concern if they are disassembled for cleaning.

Fermonsters now come pre-drilled with valves so this is why I ask.

10
Kegging and Bottling / Keg King Kegs
« on: October 07, 2016, 10:57:59 AM »
Does anybody have a Keg King keg with the tabs in the lid? Looking at the photo on Williams, it appears the tab is attached with tack welds on little ears versus around the full base. What I want to know is do you have any fear of not being able to sufficiently clean beneath the tab?


11
General Homebrew Discussion / Headspace and flavor/aroma stability?
« on: September 22, 2016, 04:29:26 PM »
I brought a full keg of Basil Saison to a festival about 400 miles north. Returned with maybe 1-2 gallons. The flavor and aroma was pretty high at the festival, but is noticeably more subdued today, four days later.

Could the drive with all the sloshing and bumping cause the fine aromatics to go into the headspace co2? Anybody else notice a similar effect?

12
Equipment and Software / Plastic hydrometer?
« on: September 09, 2016, 06:39:03 PM »
NB/Midwest released a polycarbonate hydrometer. I'm curious if it will remain as accurate across various temperatures compared to glass. If I ever have a need from NB, I might throw one in my bag.

https://youtu.be/0cBOzRWwido

13
Events / NCHF
« on: August 27, 2016, 08:55:41 AM »
Who's going? I know there are some Bay Area and Sac folks here.

14
All Grain Brewing / Malt conditioning
« on: August 23, 2016, 09:25:13 AM »
Tried this last batch and loved it overall. The mash was much less dense due to the husk being more buoyant and the run off was nice a smooth.

Question to those that have tried this in the past is did you notice an decrease in absorption? I got about 8% more first runnings than expected. Total amount of water used for conditioning was on 3.5oz, so that isn't the source of the extra .6 gallons.   

15
General Homebrew Discussion / Running pump for entire boil - thoughts
« on: July 24, 2016, 10:26:10 AM »
The wind here is nuts and I often lose my boil as it causes the kettle to drop below 212. Current apartment is situated in what was a river valley thousands of years ago and I get a direct blast of 12-15mph wind right off the ocean.

I adjust the flame and when the wind subsides the kettle goes nuts requiring me to constantly fiddle with the regulator. I have put windscreens around my brew area, but they only help so much due to the limited height and my ability to store something larger. I try to start earlier in the day, but I feel starting before 7am would not fly with the neighbors, especially when milling the grain. Wind starts to pickup around 10, noon if I am lucky.

Running my pump the entire boil helps as it keeps the wort at a more stable temp. Can anybody think of any reasons why not to do this?

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