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Messages - hamiltont

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1
The Pub / Re: Modern work ethic
« on: April 09, 2015, 11:43:53 AM »
Monday: Retired
Tuesday: Just another Monday
Wednesday: Just another Monday
Thursday: Just another Monday
Friday: Just another Monday
Saturday: Woo Hoo.. Finally a day off...
Sunday: Sunday....


2
Kegging and Bottling / Re: Tap spits foam
« on: March 24, 2015, 09:55:14 AM »
If it is over carbed you could take it off the CO2 and vent it a few times. Once you get the right carbonation then connect it back to the CO2. Cheers!!!

3
Yeast and Fermentation / Re: Fermentation Schedule
« on: March 24, 2015, 09:48:30 AM »
Depending on the fermentation it's important to control the temp for the first 48-72 hours. After that letting it rise never hurt any of my beers. It's better to put your temp controller probe right next to your fermenter so you can manage the actual beer temp. I've had the best luck dry hopping at warmer temps so 70F should work good. Cheers!!!

4
Ingredients / Re: To Degas or Not?
« on: January 29, 2015, 12:18:45 PM »
I Toast the Oats & use right away, usually. The week wait reminds me of the process I use for smoked grains. Those go into a paper bag and "degas" for a week. Cheers!!!

5
General Homebrew Discussion / Re: How Long do You Dry Hop in a Keg?
« on: December 22, 2014, 02:52:35 PM »
For those of you that use a nylon/knee high/pantyhose, I'd reconsider.  Regardless of color, they all have been dyed...and it is very soluble.  Yuck!

I just use new ones, not used....  :P

6
General Homebrew Discussion / Re: How Long do You Dry Hop in a Keg?
« on: December 09, 2014, 11:19:36 AM »
Up to 10 days at room temp. I use a woman's knee high nylon (white). I tie a stainless steel nut in the toe portion of the nylon for weight and then add the pellet hops, tie it off at the top and drop it in the keg. (The nut & nylon get a starsan treatment prior to adding the hops.) Don't do it with a fully carbed keg either unless you're really fast. After 7-10 days at room temp it goes into the kegerator and when the keg blows I retrieve the nylon and take the nut out for the next dry hop. The key is getting the beer cold before the hops go south. I've never gone past 10 days at room temp so I can't say if any more days would be a problem, or make a difference in the aroma actually... Cheers!!!

7
Equipment and Software / Re: Water Treatment Systems for Brewing
« on: December 04, 2014, 02:12:39 PM »
Timely topic for me right now. We recently drilled a new well and I knew right off that filtration would be required. Being a well a carbon filter wasn't necessary but we had low, but noticeable, levels of iron, hydrogen sulfide and manganese to deal with. So after the sediment filter we have an Oxygen Chamber system, a Water Softener and an RO system. Links for each are listed below. The straight well water is used for the Geothermal system and irrigation. After the Oxygen Chamber we have 3 lines feeding both kitchen sinks and the garage wash tub (source for my brew water). The rest of the house has soft water (Hot & Cold) and after that is the RO system that  feeds both kitchen sinks and the Fridge. I haven't had the filtered/RO water tested yet but once I have that data I'll be able to blend my brew water in a similar fashion as TwoDEEP, just not so elegantly...   Cheers!!!

Sediment Filter:
http://www.freshwatersystems.com/p-743-rusco-sediment-trapper-filter-ss-screen-t-style-15.aspx

Oxygen Chamber:
http://www.aquascience.net/oxygen-chamber-systems/index.cfm?id=882

Water Softener:
http://www.aquascience.net/water-softeners/index.cfm?id=646

RO System:
http://www.freedrinkingwater.com/ro-perm-detail.htm

8
Ingredients / Re: Smoking my malt
« on: November 23, 2014, 05:39:53 PM »
I usually spritz lightly with water and stir when smoking 2-Row with Alder. Then into a paper bag in the garage (A.K.A. not in the house) for a couple weeks before using it. Helps mellow it out a little. Works well for my Smokehaus Porter...  :)

9
All Grain Brewing / Re: Parti-Gyle Brew - RIS & Oatmeal Stout
« on: November 23, 2014, 05:34:45 PM »
Nice!!!! :)

10
Ingredients / Re: Darkening the beer
« on: November 14, 2014, 12:05:56 PM »
At 550 Lovibond Briess' Midnight Wheat will definitely adjust your color with minimal alteration to the flavor. You can add it late in the mash if you're concerned at all about any flavor coming through..

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_MidnightWheatMalt.pdf

11
All Grain Brewing / Re: Parti-Gyle Brew - RIS & Oatmeal Stout
« on: November 14, 2014, 11:55:10 AM »
I usually "cap" my 2nd mash with some fermentables like 2-row or wheat for no apparent reason other than I don't like wimpy beers... Keep an eye on your mash PH as well. Too high and you'll be dealing with some astringency in the 2nd beer. If you find your first beer's OG is higher than you like you can blend it with your 2nd beer before or after fermentation... Good Luck. Partygyles make for a longer brew day but they are totally worth it IMO!!!

12
Pimp My System / Re: 25G RIMS Burner Help
« on: September 18, 2014, 12:26:41 PM »
Your kettle should be big enough for a couple of these under it. Each could have their own control for ultimate temperature management. I have one under my 15 gallon kettle and it works very good. Just a thought anyway...

http://www.agrisupply.com/high-pressure-cast-iron-burner/p/30295/&sid=&eid=/

13
Kegging and Bottling / Re: Bottle Labels
« on: September 09, 2014, 09:25:05 AM »
I use MS Publisher and print 8 labels per sheet on a laser printer. The labels have a faded/washed out  background pic, includes the name of the beer, a born on date and alcohol content. Then I use a glue stick to apply the labels. YMMV... Cheers!!!

14
All Grain Brewing / Re: Cascadian Dark Ale Questions (pH & grist)
« on: September 02, 2014, 11:21:45 AM »
About 1/2 lb of Briess Midnight Wheat in a 5 gallon batch makes a nice CDA as well...

15
Equipment and Software / Re: drilled into wrong spot on fridge
« on: July 03, 2014, 11:47:19 AM »
When I drilled the holes in my fridge I found a diagram of the freon lines & electrical stuck under the front of the fridge. Showed me exactly where the lines were routed. Then as an additional precaution I drilled a small hole on the inside and used an ice pick to probe around. Then a little bigger hole, moved the insulation out of the way and took a visual. Then I drilled the final hole with a step bit. I used rubber grommets (inside & out) to protect the CO2 line. Cheers!!!


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