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Topics - flbrewer

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All Grain Brewing / BIAB and sparging
« on: June 21, 2017, 01:33:05 PM »
Hi everyone! Miss me? Still taking a long hiatus from brewing (thanks toddler), but my brother has been bitten by the homebrewing bug. I'm helping them out with a pretty simple 1 gallon brew in a bag but I'm curious if there's a need to Sparge during the process. I've seen some to tutorials online that show sparging and others that don't show any sparging. What have your results been?

Hope everyone is well and damn do I miss it.

The Pub / Farewell for now
« on: June 19, 2016, 08:01:52 PM »
Hi everyone, it's been a while since I chimed in here. Over the past year I've helped to raise our first child which has been absolutely insane, in a good way. I've also started to plan a new business which will hopefully allow me to do what I'm passionate about.

Sadly, I've also sold off most of my homebrew equipment to folks who can actually use it! I just wanted to say thanks to everyone on here for making the journey over the past few years really enjoyable. I'll still lurk on these boards and will certainly be brewing again someday. Wish me luck, and if you're interested in following the next chapter of my life please do.

*Mods, if this isn't kosher, let me know and I'll edit out the link.
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All Things Food / Cooked
« on: April 04, 2016, 11:02:55 PM »
If you haven't already checked it out, Cooked on Netflix has some awesome stuff around fermentation and brewing. As an aside, it's an awesome 4 part series on food in general.

All Things Food / Sourdough
« on: April 03, 2016, 11:16:33 AM »
I wanted to give a go at baking some sourdough bread. As I read various (non home brewing) websites on how best to make a starter I had to check in here.

It seems many people try and make/ maintain wild starters with so so results. Would a commercial lacto starter be a better way to go?

General Homebrew Discussion / Cold Crash Question
« on: March 24, 2016, 11:37:28 AM »
When cold crashing I typically remove my airlock from the Speidel and cover w. foil. Would it better to just dump the sanitizer and keep the airlock in an effort to keep more oxygen out?

Equipment and Software / Water Filter Question
« on: March 22, 2016, 10:28:12 PM »
I'd like to purchase something like this
but have some questions on hooking my garden hose to it.

I know that this filter uses 1/2" FPT fittings. I'd like to be able to hook up my hose(s) to it with some sort of SS or plastic QDC.

Any guidance on how best to do this? I suppose only one side of the filter would be hooked to my hose, the other could be any length of silicone tubing.

Thanks in advance, I am not keen in the fittings department!

Going Pro / Brewery Volunteering
« on: March 19, 2016, 10:20:34 PM »
I'm looking for a brewery in the Southeast (preferably Florida) that would be open to allowing me to shadow the brewmaster/ asst. brewers for a period of time.

I'm trying to figure out a way to get some commercial experience while keeping my day job, and not having to do something like Seibel.

Anyone have any friends that fit this bill? Cheers!

Ingredients / Whole Coffee Beans
« on: March 17, 2016, 10:20:00 PM »
I've decided to add some whole coffee beans to my Mild in a last ditch effort to make this batch more interesting before this weekend!

It seems that the advice on how much to use is all over the place (some even just adding cold brewed coffee right to the keg). I'd like to throw some in a muslin bag and add them to my keg for 12-24 hours. Any thoughts on the amount to use for a 5 gallon batch?


All Grain Brewing / Spring Water
« on: March 15, 2016, 10:14:40 PM »
I'm considering switching to spring water (Zephyrhills here in Florida) over my current routine of RO. The reason is that there is obviously more of an already build up water profile for me to work with. They report online but there are some issues. It's from 2013, there are 5 different springs listed as possible sources. Additionally, the minerals I'm interested in are listed with ranges. Calcium for instance, is listed as 3.3-16. Sodium, 2.2-8.5, etc.

Any thoughts to how different these sources are? My other thought is that these numbers aren't a big leap from starting from zero.

Most of the ranges are tighter averaging about 5 ppm...probably not an issue if I pick the median?

Here's the report if you're interested...

Classifieds / SOLD
« on: March 14, 2016, 07:59:11 PM »
I'm selling my Milwaukee MW102, I've only used this once. Comes with everything included as new (including buffer solutions). The probe has been stored in solution the entire time.

I recently picked up the PH56, which is very similar as far as accuracy goes.

$75 shipped.

All Grain Brewing / PH Mind Melt
« on: March 13, 2016, 07:16:41 PM »
Hi guys...for those following my saga, I am really perplexed at some readings I'm getting.

I didn't have a change to measure a proper PH measurement until I used a sample pre-boil OG (post vorlauf). This sample came out to 4.87! **

My post-boil PH reading was even stranger at 5.01, isn't this supposed to go down?

**For those interested in the specifics on what I added to this beer please check here. I expected it to be low, but darn this is really low.

Ingredients / Lactic Acid 88% Safety
« on: March 13, 2016, 11:42:23 AM »
I've read the MSDS, but curious how safe lactic 88% is to handle? It's pretty syrupy and I figure at some point some may drip on my skin.

Does anyone take special precautions on there brewing gear, clothing, skin etc?

All Grain Brewing / PH differences in Water Software
« on: March 12, 2016, 11:26:44 PM »
I've been using Brunwater for a while now, I recently downloaded a free version of EZ Water. Using the same grain bill and same salt additions along with the same lactic addition, I am getting major differences in predicted PH.

Brunwater predicts 4.97, EZ Water predicts 5.43.

It's essentially 100% Maris Otter (plus a bunch of Flaked Oats, but didn't see this in either software).
I'm adding 2 grams of Gypsum to both the Strike and Sparge and 7 grams of CaCl to both as well.

This builds my water up to the ranges I'm looking for on this beer. Regarding the lactic, I planned on 2ml.

Why this big difference?

All Grain Brewing / Flaked Oats and stuck sparges
« on: March 12, 2016, 05:22:32 PM »
Planning on brewing a recipe with 18% flaked oats. I've never had a stuck sparge before, but I'm just curious if it may happen and what to do if it does happen!

I also read briefly about a temperature (beta-glucan) rest...any thoughts on this?

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