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Messages - monk

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1
Yeast and Fermentation / Re: Using Corny Keg for Secondary?
« on: May 28, 2010, 09:15:32 AM »
Cool.  Yeah, I'm really happy I read that post, because for some reason I hadn't thought of using a corny for a bright tank.  I was always worried about getting too much trub in the serving keg, but then if I crash cooled the fermenter I was worried about drawing water and air through the airlock into the beer.  Using a corny totally solves that problem.

2
Thinking of doing the "back to basics challenge"--few definite rules, except that you're not allowed to use any dedicated brewing equipment, only stuff you would already have around your house if you weren't a homebrewer.  It'll be a 2 gallon back of amber ale, probably mashed and fermented in a 2 gallon gott cooler.

I'm still on the fence about it, though.  It sounds fun, but I don't want to make crappy beer.  Crappy beer is not fun.

3
Yeast and Fermentation / Re: Using Corny Keg for Secondary?
« on: May 27, 2010, 11:46:17 AM »
No...I just used US-05.  This was kind of a pseudo old ale, maybe.  No sour, 1.062.  Just an old ale in the sense of malt bill and final gravity, really.


4
Yeast and Fermentation / Re: Using Corny Keg for Secondary?
« on: May 27, 2010, 10:27:58 AM »
So this beer in particular is an old ale that fermented for one week and had no more visible signs of fermentation (krausen had fallen, no more bubbles, etc.).  It's also down to 1.018, which is where I expect it to end, most likely.  Do you think I should of left it in the primary for another week still?

Normally I don't use a secondary at all, keg or otherwise.  I just leave beers in primary for 2 weeks and then keg and carbonate.  For this one, since it's an old ale, I thought I'd transfer to a keg to let it condition at room temp for a couple more weeks, then keg/carb as usual.  Unnecessary step?


5
Yeast and Fermentation / Using Corny Keg for Secondary?
« on: May 27, 2010, 07:51:00 AM »
I've been trying this lately, after hearing about it on here (I think from Beechum?).  It seems to work very well for me, but I have a little question:

When using the keg for a secondary/bright tank, how much pressure should I seal it with? 

I have a beer that is still cleaning itself up, and so is giving off a fair amount of C02 still.  Should I be venting this?  Or does it matter much?  The pressure's not big...probably around 10 psi.  The beer's at room temp, basically.

Thanks for any advice!

6
Yeast and Fermentation / Re: Is S-04 supposed to smell like...
« on: May 26, 2010, 10:10:55 AM »
I've smelled that too.  I think it's the homebrew ghost haunting your brew area with his farts.

7
General Homebrew Discussion / Re: Homebrewing and children bad??
« on: May 26, 2010, 10:09:19 AM »
When I first started homebrewing my sister thought only alchoholics brewed their own beer and asked if I had a "problem".  I think it is very misunderstood, as well as the craft beer movement in general.  Anyone who puts that much time and thought into beer MUST be an alchoholic, right?  Funny thing is most of us have much more regard product and treat it with way more respect than your average BMC drinker.

I was much more of an alchoholic when I drank Miller Lite!!!

+1

Alcoholics need beer NOW.  They can't wait two weeks for fermentation, much less 2 months for conditioning!

8
Beer Recipes / Re: Old Ale?
« on: May 24, 2010, 10:29:52 AM »
Well, I ended up boosting the pale malt by 1.5 lbs, but ended up getting pretty lousy efficiency.  Turned out to be 1.062 for a bit over 5 gallons in the bucket.  It's fermenting like a wild beast right now, in the mid-sixties.

Thanks for all the advice, guys! I'll let you know how it turns out.

9
Beer Recipes / Re: Apricot Wheat - My First Recipe on my own
« on: May 24, 2010, 10:06:05 AM »
I've made several apricot ales and found that with the particular flavoring I get at the lhbs, I shouldn't go more than 1 oz.  The bottle is 2 oz, but if I use more than 1 the flavor seems artificial.  Like you said, you just want to give the flavor a little kick.  Good luck.

10
Equipment and Software / Re: odd equipment ideas
« on: May 20, 2010, 03:52:12 PM »
saw a few things in a garage sale recently that made say hmmm.

has anybody used one of the old big percolator coffee pots for brewing (beer)? i was thinking for heating mash, possibly boiling, etc for small batches.


I've always thought this, too.  I might try it also.

11
Pimp My System / Re: Post Apocalyptic Brew Pub
« on: May 19, 2010, 10:22:56 AM »
hahaha.  Nice.  That's my situation, too.  Mash tun's on top of the bbq,

12
Beer Recipes / Re: Old Ale?
« on: May 18, 2010, 05:06:51 PM »
As I said, I'm looking to ferment with S-05.  I'm not sure what the OG will come out to, but if my efficiency is okay, it'll be around 1.068 for 5 gallons.  I'm planning to only add a bittering addition--enough Challenger to get me up to about 35-40 IBUs.

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Pimp My System / Re: Post Apocalyptic Brew Pub
« on: May 18, 2010, 02:42:18 PM »
That is an awesome tip.  I'm a swap meet junky, but I'd like to find some industrial salvage/swap meets where large containers, piping, etc is available.  Anybody know of something like that in the LA/OC areas?

14
Beer Recipes / Re: Old Ale?
« on: May 18, 2010, 02:39:23 PM »
What if I mashed higher?

15
If these are the 5L cans with a vent on top and a tap on the bottom, I've used them before.  You don't need much sugar to prime, and they work well for the cask style, especially.  I used to use them a lot before I got corny kegs.  If you can get them for free, I'd experiment with them.  The only drawback is that you need to finish it off fairly quickly, as they'll lose carbonation pretty fast.  (That's why the "cask ale" style is good for them.)

Monk

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