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Messages - yso191

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I am brewing Absolutely nothing this weekend!  I've taken Lent off from drinking alcohol, but not brewing it - so I have three kegs full of beer ready for my Easter celebration tomorrow!  An APA, an IPA, and a Stout. I'm going to have to wait till one of them kicks to brew again.

Beer Recipes / Re: Zymurgy Pacifier IPA recipe
« on: April 19, 2014, 07:18:29 PM »
I'm wondering if you achieved a full rolling boil.  I boil off a gallon an hour with what I'd call a medium boil.

But to answer your question, yes you do need to take your system into account and adjust your recipe accordingly.

Pimp My System / Re: Old Soda Machine Conversion to a Kegerator
« on: April 18, 2014, 07:31:10 AM »
Now I'm keeping my eye out for one!  Great job.

Beer Recipes / Re: Help with Hazelnut Brown Ale
« on: April 16, 2014, 12:51:30 PM »
Just bought it.  Looking for more inspiration for some great beers!

Going Pro / Re: Beer Camp across America?
« on: April 16, 2014, 10:39:11 AM »
They aren't coming to the Pacific Northwest.  Stupid beer camp.  It's probably lame.

Ingredients / Re: Whole hops
« on: April 16, 2014, 10:24:28 AM »
Check the Hop Union website during harvest (Late July - September).  They always post when the ordering window is open.

Going Pro / Re: Woohoo!
« on: April 13, 2014, 01:11:56 PM »
Awesome!  Way to go.  I'd love to try some, but you probably don't distribute to Yakima, WA.

Beer Recipes / Re: Thoughts on an IPA
« on: April 13, 2014, 05:33:14 AM »
I prefer to add all my late hops at flameout to maximize flavor extraction. In my opinion, all that a vigorous boil is doing is blowing off hop oils.

This is my thinking as well.

General Homebrew Discussion / Re: Noob judge observations
« on: April 11, 2014, 07:58:42 AM »
This is an interesting angle on the topic.

I can see two methods of judging a beer: the way the BJCP does it, and the way the consumer does it.  A given beer is entered into the style category it most closely resembles.  Then it is judged either by how accurately it hits the bullseye of style guidelines, or on its appeal qualities. 

For example of what I mean by appeal, from the World Beer Awards:

"Entrants will be tasted blind and marked to an agreed and strictly enforced marking system. As well as aroma, flavour, appearance/condition, mouthfeel and finish the judges will look for beer with balance, character, complexity and quality."

I see nothing wrong with either way of judging.  But I am curious why the Homebrew community doesn't have the latter, as it is the most common, intuitive method; and probably what most people think happens when a beer is 'judged.'

Equipment and Software / Re: Heating elements for fermentation
« on: April 10, 2014, 10:46:16 AM »
My suggestion is to avoid a heater with too much mass unless that mass is very low heat. When I first got dual temp control I tried a small ceramic hot plate. When the thermal probe read the cut off temp it would shut off power to the hot plate, but the temp in the freezer would continue to climb. The freezer would cycle on and run until it was to cutoff, then bang the hot plate is back on, and round and round we go. Temp swinging like 30+º. I switched to the heat pad and no problems.  After countless random checks my temp is always within 2º of what I have dialed in, which is X with a 2º lag but no deadband.

Jim do you just have the pad in the freezer, or wrapped around the container you are heating?  I get a 2* swing using the hair dryer.  Part of the reason I haven't started using the heating pad is the hassle of wrapping the conical every time.  If I could just hang it on the wall or something - and experience a smaller temperature swing - that would be ideal.

Equipment and Software / Re: Heating elements for fermentation
« on: April 10, 2014, 09:24:48 AM »
I have been using a Walmart hair dryer.  $15.  Works great.

That scares me.  I have visions of fire.

Maybe it's no less risky than a ceramic heater, but still.

Well, I like that it is cheap, and that it circulates the air in my upright freezer.  I also have it on the low setting.  It tends to run about 3-4 minutes at a time so no long run times.  The cool end of the dryer is stuck in the box.  Even when it is around zero outside, my garage stays about 40-45* so it really doesn't have that much work to do.

I do have one of the heating pads Jim uses.  I bought it after the hair dryer, but have never used it.


Where do you get your oxygen exchanged? I thought one had to have a prescription for that sort of deal...

Yes that is true  - from Lincare.  I thought I was hosed until I stopped in at the local independent medical supply store.  They said they'd happily exchange bottles with me.  The good thing is these tanks hold so much oxygen and we use so little that I will doubtless not need to do it for at least a couple of years.

Yeast and Fermentation / Re: When to pull yeast out of a conical
« on: April 10, 2014, 08:35:18 AM »
I am so illiterate with respect to metric conversion

5 US gals is about 19L.  For a 60 L vessel, you could say it's close enough to 15 US gals.

Yeah, I know.  I've seen that conversion countless times.  Its about memory... no probably importance to me.  I just don't care enough to remember it or take the time/effort to recall it.  It brings me no pleasure.  As a general rule I resist doing math in my head - always have.  When I went to college they put me in a remedial math class - then when I transferred 2 years later I had forgotten it all and after the entrance exam the second university put me back in remedial math to learn it all over again.  I actually went to a counselor once while in the second math class because I was always falling asleep while studying for the class.  Her response?  "Stand up while studying." 

All the sudden I want to tell you that I also was class valedictorian and had a 4.0 GPA at the first college.  I guess I don't want you to think I'm just plain dumb.

Equipment and Software / Re: Heating elements for fermentation
« on: April 10, 2014, 08:03:08 AM »
I have been using a Walmart hair dryer.  $15.  Works great.

Yeast and Fermentation / Re: When to pull yeast out of a conical
« on: April 10, 2014, 07:54:07 AM »
I am so illiterate with respect to metric conversion it didn't occur to me that you had one of the big boys.  So here's a thought.  When I was using carboys I used a two-hole stopper with a racking cane in one and CO2 pressure in the other.  Something similar may work for your setup.

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