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Messages - aaspinall

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Kegging and Bottling / Re: film on bottles
« on: November 02, 2014, 01:48:16 PM »
The film is on the inside. Typically, all I do to clean my bottles is to rinse the bottle very well after I pour the beer, make sure there is no sediment, and then turn the bottle upside down to store. When I bottle again, I rinse the bottles again, and then give each bottle a shot of Star San with one of those spring loaded bottle squirters (forget the name of the apparatus), which coats the bottle thoroughly.

Kegging and Bottling / film on bottles
« on: November 01, 2014, 11:24:50 AM »
I use Star San to sanitize my bottles. I've noticed a film on the glass now that I've reused the bottles a number of times. Just out of curiosity, I used a bottle brush to see if I could remove the film. I was able to get most of it off.  Do I need to go through all my bottles and remove the film, or just not worry about it?  I can't detect have any off flavors in the beer.

Yeast and Fermentation / Re: stuck fermentation
« on: May 23, 2014, 05:02:28 PM »
I've heard of using a aquarium heater with carboy in water to raise the temp. Any other methods to get to an 80 degree temp?

Yeast and Fermentation / Re: stuck fermentation
« on: May 21, 2014, 06:00:33 PM »
I think I messed up in responding to the replies. Anyway, long story short. I used a Saison yeast. Measured with a hydrometer, and have kept the fermentation temp at 68-70F. Going back over the recipe, it says the temp should be 70-75F. So, the original question was, should I repitch using the same type of yeast, or a neutral yeast? Will that do me any good?

Yeast and Fermentation / stuck fermentation
« on: May 18, 2014, 02:43:28 PM »
I brewed a high gravity (1.078) biere de garde and after two weeks in the primary the gravity has only dropped16 points. This recipe has 12 oz. of sugar and I usually see an explosive fermentation, but that never occurred.  I did all the usual things for a high gravity beer: 2 qt starter, aerated with a stone, proper temp (68-70). So, I'm kind of flummoxed. I brought the carboy upstairs (temp 72), stirred and rocked it, and after 24 hrs. not seeing much of anything (although it's chugging along slowly). Would adding another round of a neutral yeast help? Should I make another starter for that?
Give me your ideas, please.

Yeast and Fermentation / Second dose of yeast
« on: April 27, 2014, 02:45:36 PM »
I plan on using a recipe from Clone Brews by the Szamatulski's. The recipe calls for adding a second dose of the same yeast strain (as used in the primary) into the secondary, three days before bottling. I've never come across this instruction before. If I use a starter, is this step necessary (the OG is 1.086)?

All Grain Brewing / first wort hops
« on: April 08, 2013, 06:16:36 PM »
I'm following a recipe that calls for first wort hops. Do I leave those hops in throughout the boil, or should I remove them before hand?

Equipment and Software / march pump
« on: May 26, 2012, 01:57:47 PM »
I'm thinking of buying a march pump because all my setup is in the basement, but I boil up a flight of stairs in my garage. I plan on transfering liquids both ways. I read that the pump should be near the vessel one is pumping out of, so that would mean I have to move the pump from basement to garage and visa versa.  Some basic questions: Would I be better off getting the pump with a plug or one that I wire? I have to pump about 16 feet, 5 of which is up hill. Can the pump handle that? The pump has to be primed. What does one actually do to prime the pump? Is it a hassle? And, do I have to prime it each time I start the pump?  Thanks for any advice.

All Grain Brewing / stuck fermentation
« on: April 14, 2012, 11:20:47 AM »
Without going into detail I managed to leave out 1 pound each of victory and chocolate malt when brewing my porter. Couldn’t figure out why I was 13 points below gravity, but added DME to hit my target gravity( 1.073). After realizing my mistake, I steeped the found grain for 30 minutes in 150 degree water. I boiled it down to just under 1 gallon, and added that to the fermenter (about a day and a half in to fermentation). I then got an explosive fermentation for the next day. After 10 days my gravity was 1.026. I wanted it at 1.018. Thinking my basement was too cold, I moved it upstairs to a warmer place (70-72 degrees). After 1 week my gravity is still 1.026. I feel if I bottle at that gravity, I’ll have problems with the beer. Any suggestions? Is this beer a loss?

The Pub / growler law in colorado
« on: December 12, 2011, 06:54:41 PM »
Is it legal in the state of Colorado for a brewpub or brewery to refill a growler from another brewpub or brewery?

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