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Topics - Stevie

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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?

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.

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.

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?

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?

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.

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

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.   

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?

Yeast and Fermentation / Imperial Yeast
« on: July 22, 2016, 04:12:54 PM »
General thoughts and feedback?

When I asked about some out of stock strains a MoreBeer rep told me they don't know if they will be restocking and I can't get them locally. Seven Bridges carries them and is 2 day transit, but they don't carry all of the strains and I don't order enough from them to justify shipping. I'm excited to tryout a new lab and I like the 200b count.

Beer Recipes / Red X Saison
« on: July 15, 2016, 08:40:09 AM »
I brewed a Red X Saison and I am super disappointed with it. I wanted to see what others have done. Recipe below.

Came out way too malty and finished a bit high even with a mash temp of 145 for 90min. Has metallic taste as well which I don't know where it came from. Saison character was pretty much lost behind the malt.

Target mash pH was 5.3, so maybe I should have targeted 5.4+? I did a side by side with a tiny pinch of baking soda and it was better, but still not anything special.

90% Red X
10% wheat malt
20 ibu of Santium at 60
1.045 - 1.009 - 4.5% ABV

Next batch I will likely add some Pils and increase he wheat. Maybe 50/30/20 - Red/Pils/Wheat malt. May even add some simple sugars.

Yeast and Fermentation / Lacto and whirlpool hops
« on: July 07, 2016, 11:52:56 AM »
I totally get that lacto can be very sensitive to hops, but is it simply boiled hops? Would whirlpool hops added at a low temp be fine?

I'm not interested in kettle/mash souring.

Kegging and Bottling / Intertap Faucets
« on: June 21, 2016, 06:52:50 PM »
I bought a few flow control Intertap faucets and was excited to have an alternative to perlicks. Well, they leak from the bonnets. See below.

This is faucet two of three that leaked from the bonnet. I don't know how long it had been leaking, but the recent heat wave made some mold bloom.

A member on HBT has developed a fix using some o-rings, but I am going to try to get Keg King to fix it first. For now I recommend avoiding them.

Extract/Partial Mash Brewing / Midwest Simply Beer
« on: May 09, 2016, 10:47:57 AM »
Anybody else look at this? $20 for an extract recipe including dry yeast is a crazy solid deal. 6lbs of liquid extract is $18 from them normally and that's pretty typical from what I've seen.

Does anybody know what the shelf life of their extract is? I'm half interested in ordering a kit or two to keep around for last minute brewing.

Events / SCHC
« on: April 29, 2016, 09:28:00 AM »
Anybody going? I'll be in lower Chardonnay. Look for the red Subaru and green REI tents.


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