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Messages - gimmeales

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Kegging and Bottling / Re: Danby mini-fridge kegerator stopped working
« on: February 18, 2018, 11:31:53 PM »
Welp, neither a 'reset' on the temp, nor replacing the relay got her to fire up again  :'( , so guessing it's a compressor failure at this point. Is there any value it attempting to replace that vs. just getting a new fridge?

If the latter, what brand\model are people buying these days for mini-fridge conversions? Seems like model availability changes every year...

Kegging and Bottling / Re: Danby mini-fridge kegerator stopped working
« on: February 15, 2018, 05:52:42 PM »
Thanks guys! unfortunately, not a simple 'reset' like brew inspector01 suggested, but those relays are cheap enough to try even w/out a voltmeter to verify, so will give those a try.

Will report my results when I get them in ~1 week

Kegging and Bottling / Danby mini-fridge kegerator stopped working
« on: February 14, 2018, 09:02:03 PM »
My trusty mini-fridge kegerator of several years has suddenly stopped working. Plugged into the wall, but it's not running, thus not keeping my beer cold  :'(

I've reset the gfci outlet and replugged it in to no effect. There ends my troubleshooting skills with appliances. It one of the basic Danby's (model DAR044A28LDD - fridge only), which I converted by putting a tower on it and has worked w/out issue for several years.

Is there something as simple a fuse to replace? Has anyone else successfully resolved a non-running state or have suggestions on where to look next?

Thanks in advance!
- Ryan

All Grain Brewing / Re: Sudden Barley Crusher issue
« on: January 06, 2018, 11:05:45 PM »
Thanks fellas, yeah the rollers must just be tired as I've run a lot of grain through them. I'll look into getting some new rollers! Wonder if they can be re-purposed in some way as they're otherwise nice machined bit of aluminum...

All Grain Brewing / Sudden Barley Crusher issue
« on: January 06, 2018, 08:19:33 PM »
I'm suddenly having issues with my Barley Crusher Mill of many years with dozens of batches of flawless service. Without any gap adjustments, it started to simply refuse to crush more than a couple handfuls of grain at a time. If it add grist over ~1lb or so, and esp if there are any roasted grains, the rollers just spin until I empty all but a couple cups of grain.

I've played with the gap a bit since the problems surfaced 3 batches ago, but still seeing the issue today with a Saison with a super simple grain bill (no roasted malts). Annoying to crush ~15lbs of grain a handful at a time.

Anyway seen this or have ideas?

All Grain Brewing / Re: Dramatic flavor-change question
« on: November 23, 2015, 02:40:34 AM »
What is your water situation?

I have very soft, clean water (Seattle area) treated both mash and sparge with 1.5 tsp CaCl2 and Gypsum to harden it a bit. Water is filtered through charcoal to remove chlorine.

And TeeDubb, I did actually shake the keg a bit when changing the serving line to a picnic tap to remove the kegerator line\faucet as a culprit for infection. I noticed the same thing - some re-suspension of cloudiness and somewhat renewed hop flavor, but today it's back to a crystal clear overly sweet, caramel sad.

I've used gelatin on many beers in the past with great results, but admittedly not on such a strong, hoppy beer.  Perhaps next control will be to eliminate that step and see what happens.

All Grain Brewing / Re: Dramatic flavor-change question
« on: November 22, 2015, 04:58:51 AM »
interesting on the re-pitching idea, I'll mull that over.

for the record I pitched 2 rehydrated packets of US-05 which according to mrmalty is more than enough for a 1.096 beer.

edit: y'all are awesome btw, thanks for the ideas!

All Grain Brewing / Re: Dramatic flavor-change question
« on: November 22, 2015, 02:39:40 AM »
mouthfeel is fuller than you'd expect for finishing at 1.011 and I had thought buttery 'could' be a component but I'm not terribly sensitive to diacetyl. Assumed fuller mouthfeel was from alcohol and hop oils.

Fermentation was in stainless (10-gallon corny) at 66F for 14 days, then 5 days on first dry hop @ ~68F, which seems to also reduce likelyhood of diacetyl?

I don't know much about Pedio behavior - can it turn a beer so quickly?

All Grain Brewing / Re: Dramatic flavor-change question
« on: November 22, 2015, 01:55:17 AM »
Hrm, well I assumed low 40's, but my thermometer in a freshly poured sample says 56F which I'm not sure I trust  atm. It's at the spot at the temp control dial where I've served all my beers for awhile now.

All Grain Brewing / Dramatic flavor-change question
« on: November 22, 2015, 01:34:38 AM »
Hey all, this is more of a general process\flaw detection question, but it's technically an all-grain batch so:

Made what turned out to be a killer beer for my birthday over the summer - just re-brewed a few weeks ago.

It's a bruiser of a IIPA, coming in at 11.5 %ABV (all 2-row except 3.5% rye, 3.5% cara-vienna and 6% cane sugar). Has nearly a pound of high-alpha hops. Largest additions are at flameout and gets double dry-hopped (5-days each). Second dry-hop addition was in the O2-purged keg when I pulled them, cold-crashed it, hit it will gelatin and it was diamond-bright (except for minor residual hop matter) in 48 hrs.

As I was tasting it 24hrs after adding gelatin, life was wonderful: it was full of massive citrus, floral, blackberry, and green tea aromas with a touch of dankness in the bank. Spicy, warming alcohol and just enough malt sweetness to give some semblance of balance. If anything it was better than the first iteration.

Literally on day 3 after fining, the beer now pops with a big, cloying caramel note in the aroma and flavor. Totally different beer.

So, does anything jump out as a culprit? My only guess is oxidation at this point - but this is such a dramatic shift, I really don't know. My original birthday beer was only dry hopped-once due to time constraints and consumed the night of the party so I wasn't able to fine that one or even age it so don't know if the same issue would have arisen.

Any insights as to the cause of this unfortunate turn of events is welcome!

- Ryan

Yeast and Fermentation / Re: Belle Saison Stats?
« on: April 03, 2014, 02:02:44 PM »
Excellent, thanks dudes! I hadn't done calculations based on the cell counts listed on llalemand's site, but figured it would be an appropriate pitching rate as per every other dry yeast out there

Hydrometer sample tasted very nice. Looking forward to seeing how this one shapes up!

Yeast and Fermentation / Re: Belle Saison Stats?
« on: April 03, 2014, 04:19:18 AM »
Are you guys pitching 2 packs per 5 gallons? I've read this recommended in a few places on the internets and wondered if that was actually necessary or just yeast lab marketing :)

The convenience can't be beat, but for ~$10 ($4.95\packet at my LHBS), I'd rather go to the trouble of a starter with liquid strains I like

I pitched only a single rehydrated packet into a Saison I've got going now and wondering what to expect.

Kegging and Bottling / Re: 2.5 gallon corny post size?
« on: January 19, 2013, 11:14:45 PM »
you're on the right track, Tom!  Don't know why it never ocurred to me to try swapping the gas\liquid connectors.  Sure enough, the posts were switched by the previous owner!  So, a quick swap and everything's right again.

Let me serve as a cautionary tale for any lacking common sense  :-[

Kegging and Bottling / 2.5 gallon corny post size?
« on: January 19, 2013, 10:43:43 PM »
Hey all, I have a beautiful little 2.5 gallon corny that I'd love to put beer in. Unfortunately, none of my liquid disconnects fit the OUT posts (have several other 5 gall cornies). I've heard some just take a little more effort to pop on that others, but even with keg lube on the o-ring and using all my weight, it will not pop on - afraid I'm going to break it.

Are there different sized posts that I need a different disconnect for, or do I just need to use a mallet to pound the thing on? ;)

 - Ryan

General Homebrew Discussion / Re: Alt suddenly tastes like aspirin
« on: December 16, 2011, 06:01:52 PM »
Yeah, it's been carbed and pouring fine at ~8psi.  With the flavor coming on near the end of the keg, I wondered if the ratio of airspace to liquid somehow resulted in greater C02 saturation in the beer, but the C02 will only saturate to equilibrium of it's environment, right?

The only other time I've tasted something distinctly similar was with a Mild I brewed which I mashed way too low only, so after it was carbed, there was this thin, seltzer-water quality that was very noticeable.  Maybe that was acetic acid too?

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