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Messages - jkirkham

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1
Pimp My System / Re: Project keezer
« on: Today at 02:04:40 AM »
I would suggest buying premium quality products right off the bat, as I went cheap at first and am now regretting it and wishing I had some nice perlick taps.  Also, last month there was a great article on how to get the perfect pour Everytime that has to deal with tap lines and how much tubing you need in Zymurgy.  I recommend looking that up. I have a tower coming right out the top of mine.  Someday I'm going to enclose mine with cupboards on either side for additional storage.  Wheels are a must!  You have to get it away from the wall in order to open it to get your kegs in and out. (The downside of having towers out the top). 

Sent from my XT1585 using Tapatalk

I have three less than a year old ss intertaps on my current system, I even have the stout spout which is fun to is play with. My shanks are ss too.
Pretty much galvanizing the old system for a new. Not sure what to do with the soon to be old fridge, since I’ve drilled 4 holes in.

2
Pimp My System / Re: Project keezer
« on: Today at 12:52:12 AM »
I am 6’1”. I like the wheel idea. That plus a collar would make serving height around mid stomach maybe higher. The shanks on my taps are 4.5” if I remember correctly. They go through a fridge door with a piece of wood now. I do want to make like a wooden box for aesthetics around the freezer. But probably also give some breathing room around the hot spots.

I have seen a keezer with a dehumidifier on the inside, is that just a waste of electricity if I surrounded the collar with some kind of insulation? What do you guys think? And or, how often do you replace the damp rid?

3
Pimp My System / Project keezer
« on: June 21, 2018, 08:34:05 PM »
I just picked up a chest freezer. 7cu-ft.



Lookin for pointers and tips related to converting this into a keezer. I am planning on a wooden collar. But also want to make sure that wood is well insulated and also protected from humidity. I plan on 4 taps being present and having the co2 tank on the shelf inside.

I was also going to build a wooden frame for it so it looks nicer. Maybe raise it off of the ground?
Let’s pimp this.

4
All Grain Brewing / Re: Acid mashing
« on: June 20, 2018, 06:23:16 PM »
Again. I add the acidulated after mashing 30 minutes. I’m not sure what that does with the enzymes.
This beer does look like it will be hazy, the last one, with no fruit was bright and clear.

This is the second time I’ve tried this, I’m not sure i pitched enough yeast though because I looked at my notes from last year and I used two packets of us05. Only one this year and the batch lagged for almost 24 hours. Even now it’s slow running.

5
Jweiss, I hate to laugh as I have had plenty of mishaps. But man your post got me laughing pretty good.

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Yeah, I think for a few of those I may have been relaxing a bit too much and enjoying a few too many homebrews.

I usually have two propane tanks for the same reason. Once I had to run to the gas station mid brew to make sure I could finish my boil. I’ve also ran out of gas before heating up my hot liquor tank. Those 6+ hour brew days are always fun.

6
I had a wide mouth carboy. Key word had. I was putting the lid on after just crashing the beer from my brew day. The lid seemed to get cross threaded a bit and the silicone o ring that creates the seal was sticking a little. I was having trouble untightening the lid and decided to get some leverage on the carboy so I used my knee to hold the carboy. And. Well. My knee punched through the side of the carboy, which cut my leg, shattered and dumped 5.5 gallons of beer with freshly pitched yeast and beer all over my rug, which didn’t absorb anything, and then the beer went all over my wood floors, under the stove, and pretty much everywhere. My mop didn’t do a damned thing. I used every towel in the house. And the rug had virtually all the hop matter caked into it. I just rolled the rug up and threw it in the garbage along with the carboy I used twice. (Haven’t used a wide mouth ever since.)

And that’s the biggest nightmare I’ve ever dealt with besides one bottle bomb.

7
All Grain Brewing / Re: What to do?
« on: June 19, 2018, 12:02:39 AM »
You could also save some for a competition and try to get some comments and feedback on it.
Mistakes are worth learning from.

Why do you think it’s horrid, what style beer, mash temp, yeast, etc?

8
All Grain Brewing / Acid mashing
« on: June 18, 2018, 10:03:34 PM »
I have about 5 more minutes until I pitch my only hop addition into an acid mashed Berliner weissen. The same beer I made last year won my club competition for sour beers (yay).

Has anyone else tried acid mashing and what styles can this technique be used for? I am thinking a gose but also want to try my hand at other beers.

7#pils
2#flaked wheat
3#acidulated (last year I used two) added 30 mins into the mash and add 1gal 160* water.

.5oz mittelfrüh at 20 mins

This year I’m adding 3 packages of sunshine raspberries framboises at flame out.

Us05 yeast. Ferment around 68*

Curious as to what you have tried.

9
All Grain Brewing / Re: What to do?
« on: June 18, 2018, 08:02:10 AM »
Drink it, dump it, or gift it.

10
Ingredients / Re: Watermelon beer
« on: June 18, 2018, 07:54:50 AM »
So I was recently gifted 4 watermelons that I wanted to use in a beer. My idea was to use 2 in the boil and 2 on secondary.  I'm thinking an ipa/pale ale or hoppy wheat. I have heard that el Dorado hops are good with watermelons are there any other hops that play well with watermelon?
Maybe Huell Melon hops if you can get any.

11
Yeast and Fermentation / Re: Imperial napoleon
« on: June 17, 2018, 05:50:43 PM »
I made a beer with this strain Friday. Pitched at 74.5* and the temp rose to 76* on its own. Fermentation took off like a rocket and is slowing down already, I put a half# of Candi sugar in yesterday during high flocculation.  The current temp is 72.3* and the beer is still chugging along with a lot less flocculation.
If this strain is like 3711 should I raise the temp to ensure that the beer finishes? The temp threshold says 65-78*.
I was thinking of raising the temp to 80 over the next few days, is this a no no? I have cranked up 3711 to 85 before.
I don’t know about this yeast, but you may be using the word “flocculation” when you really mean “kraeusen.”

No I’m not. The yeast is flocculating in the carboy, moving randomly. The Kraeusen formed, some blew off, it receded and I poured in more candi sugar when the yeast was still very actively flocculating in the carboy. The yeast is falling out of suspension now.
No offense really, but “falling out of suspension” is another phrase that means flocculation.  The part you refer to as flocculating is just active fermentation.  Another synonym would be sedimentation, the act of clumping together and dropping to the bottom.
Back to the issue at hand, have you checked the gravity yet?

No i haven’t checked gravity. It’s still active just not as active. That’s why I was curious about raising the temp the way i have with 3711.

12
Yeast and Fermentation / Re: Imperial napoleon
« on: June 17, 2018, 05:11:40 PM »
I made a beer with this strain Friday. Pitched at 74.5* and the temp rose to 76* on its own. Fermentation took off like a rocket and is slowing down already, I put a half# of Candi sugar in yesterday during high flocculation.  The current temp is 72.3* and the beer is still chugging along with a lot less flocculation.
If this strain is like 3711 should I raise the temp to ensure that the beer finishes? The temp threshold says 65-78*.
I was thinking of raising the temp to 80 over the next few days, is this a no no? I have cranked up 3711 to 85 before.
I don’t know about this yeast, but you may be using the word “flocculation” when you really mean “kraeusen.”

No I’m not. The yeast is flocculating in the carboy, moving randomly. The Kraeusen formed, some blew off, it receded and I poured in more candi sugar when the yeast was still very actively flocculating in the carboy. The yeast is falling out of suspension now.

13
Yeast and Fermentation / Re: Imperial napoleon
« on: June 17, 2018, 04:24:52 PM »
Try open fermentation.
Just empty the airlock and keep it going ?

14
Yeast and Fermentation / Imperial napoleon
« on: June 17, 2018, 03:57:22 PM »
I made a beer with this strain Friday. Pitched at 74.5* and the temp rose to 76* on its own. Fermentation took off like a rocket and is slowing down already, I put a half# of Candi sugar in yesterday during high flocculation.  The current temp is 72.3* and the beer is still chugging along with a lot less flocculation.
If this strain is like 3711 should I raise the temp to ensure that the beer finishes? The temp threshold says 65-78*.
I was thinking of raising the temp to 80 over the next few days, is this a no no? I have cranked up 3711 to 85 before.

15
Yeast and Fermentation / Re: What yeast would you recommend?
« on: June 13, 2018, 08:37:36 AM »
As I read into the Hefe yeasts, the banana flavor is what made me second guess that one- not a flavor combo I would want. Looking for the clean taste that has been discussed, thanks!! Lots of great help here!
Still a beginning brewer. Looking to buy a kit for a lemon-lime hefe. This kit gives the brewer the option of what yeast to use. I am not comfortable in making this decision on my own, so I need help. What yeast would you recommend using for this flavor and style of beer? Thanks everyone!

I would use WB-06 and ferment on the low end of the temperature range. You should get more clove phenols and not banana components if you do this.

https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Fermentis/fermentis_safbrew_WB06.pdf

I am guessing the lemon and lime flavors are coming from something else, grain or a syrup maybe (you didn’t specify). 

WB-06 is also a dry yeast so you can just sprinkle it in your carboy and then shake, if you’re worried about an under pitch buy two packages. They are only like $4-5.
 Most importantly ferment on the low side if you can ferment around 65* you should be good.

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