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Topics - sdevries42

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I am doing a clone recipe of New Glarus Belgian Red. The recipe calls for primary fermentation for 4 weeks followed by the addition of 1 gallon of cherry juice into secondary then ferment to completion. The original has a very sweet (almost wine like) character to it from the cherries. My question is, to reproduce that sweet cherry flavor, I would assume I would not want to continue fermentation after the cherry juice is added into secondary? My initial thought was to cold crash at time of transfer to kill fermentation and then add cherry juice and lager it. However, this is not what the recipe calls for (and the recipe was highlighted in the July 2007 Zymurgy). Or would I be better off just transferring it to secondary, adding cherry juice, and letting it ferment to completion?

I have not done a fruit beer like this before so any input is appreciated!

Pimp My System / New basement bar
« on: October 16, 2016, 05:08:44 PM »
I just finished off part of my basement with a new bar that has 4 taps, one with a stout faucet on Nitro and the other 3 on CO2. The drip tray drains into the main sewer line for the house behind the wall. The drip tray also has a glass rinser with water supply. The keggerator behind the wall is a converted chest freezer that can hold 4 5 gallon kegs. There are 3 recirculating fans to keep an even temp throughout. 2 of the fans also recirculate cold air in the insulated PVC pipes that keep the beer lines cold going to the taps.

My old and smaller keggerator was converted into a fermentation chamber with a 2 stage temp controller that controls the keggerator and ferm wrap on the carboy. I installed 2 CO2 lines as well so I can cold condition kegs when not fermentation and carbonate at the same time so the next keg is ready when another one kicks.

Kegging and Bottling / Blichman beer gun or Last Straw
« on: October 11, 2016, 09:03:12 PM »
I am looking to get a counter pressure bottle filler an am looking at the Blichman Beer Gun vs. Last Straw. Any suggestions?

Kegging and Bottling / Bottling from keg
« on: September 16, 2016, 08:06:32 PM »
I need to bottle some beer from a keg. Can I just dispense beer into the bottle from the keg and cap it? Any tips or suggestions are appreciated. Thanks!

Equipment and Software / Perlick faucets tap handle angles
« on: August 04, 2016, 02:33:17 AM »
I recently installed 3 perlick faucets on my bar. I was really excited about them until I realized the angles the tap handles sit on the faucets cause the handles to hit the back splash when I close the tap. I'm hoping to learn of some way to adjust the angle the tap handles sit on the faucets so that they sit more forward in the closed position and don't hit the back wall but am gearing I may have to go back to the standard faucet to correct this.

Kegging and Bottling / Kegging and dispensing with nitrogen
« on: July 07, 2016, 06:54:15 PM »
I'm brewing a Left Hand Milk Stout clone right now and want to put it on nitro. I have never used nitro before but do have a nitro tank/regulator and stout faucet. I'm looking for advice on proper way to carbonate and dispense. I am planning on using beer gas 75%N/25%CO2. Thanks!

Equipment and Software / rinser drip tray
« on: April 22, 2016, 07:48:13 PM »
I am going to be installing a bar with 4 taps in my basement soon and am looking to find a 24 inch stainless steel rinser drip tray. Does anyone know of somewhere I could find one of these? I haven't been able to find much online so far.

Equipment and Software / Insulated beer lines
« on: March 31, 2016, 04:09:42 PM »
I have a keggerator that I made out of a chest freezer that, as of right now, has the taps coming out of the collar of the keggerator. I am doing a basement remodel and am going to have 4 taps coming out of the wall with my keggerator backing up to the back side of the wall. The beer lines will come out of the keggerator and through the wall to the taps. Do I need insulated beer lines for that? If so, what would work best?

Equipment and Software / label making software
« on: November 23, 2015, 08:36:25 PM »
Anyone have any good suggestions for beer bottle label making software/hardware?


All Grain Brewing / pH control
« on: November 23, 2015, 06:32:24 PM »
So far, I have done nothing as far as pH control. Mostly because I don't know much about how to go about it. I am looking for suggestions/advice on pH testing equipment and processes along with general tips related to pH. Thanks!

Kegging and Bottling / Keg outflow problem
« on: April 30, 2015, 03:06:06 PM »
I am new to kegging. I have a cream ale and stout on tap. I have a chest freezer converted to a keggerator. I use a Johnson A419 temp controller and keep set at 39 degrees. Initially everything was working great. Now if I let it sit for a few days I get almost no flow out of the taps when I open them. At first I noticed some icing in the lines as they were touching the sides of the freezer. Thawed them out and worked fine again. I tied off the lines so they weren't touching the sides of the freezer and haven't noticed any more icing. However, after about a week I opened the taps and again I have absolutely no flow. There does not appear to be any obstruction in the beer line itself. Maybe icing at the out connector but if it's at 39 degreeswith a 2 degree differential I can't see any reason for icing. With that said, this is the third time this has happened and when I shut off the freezer and let it warm up a few degrees the problem has resolved the last 2 times which would suggest an icing issue I would think. Anyone have any ideas or suggestions to help me out? This is getting frustrating!

Yeast and Fermentation / Transition from primary to secondary
« on: April 30, 2015, 02:21:42 AM »
I have a Belgian Tripel fermenting now. Recipe said to add grapefruit and brown sugar at 60 hrs into primary and transition into secondary after 1 week. It's been a week now and it is still fermenting fairly strong. I moved it into the secondary fermenter like the recipe,said and now fermentation has significantly slowed. Should I have left it in the primary fermenter longer? How do you know when is a good time to transition into the secondary fermenter?

Yeast and Fermentation / Sterilizing secondary fermentation additions
« on: March 24, 2015, 08:54:06 AM »
I currently have a vanilla porter in my primary fermenter. I plan on adding sliced up vanilla beans at secondary fermentation. The question I have is how do I sanitize the beans prior to adding them to the fermenter? Can I just spray them its star san first? I've read some soak the beans in vodka for a while but I'm not yet convinced I want to go that route.

How do you sanitize other things like fruits you want to add in the fermentation? My next brew I plan on is a tripel that calls for grapefruit in the secondary fermenter.

Equipment and Software / Heating elements for fermentation
« on: April 10, 2014, 03:52:26 AM »
I am looking to find a heating element that I can hook up to a temperature controller and place in a chest freezer to maintain appropriate temperatures during fermentation. Anyone have recommendations on a good heat source?

Yeast and Fermentation / cold crashing process
« on: April 04, 2014, 03:28:19 AM »
Can someone please explain the process of cold crashing and decanting yeast starter and the reasons for it?

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