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Messages - tommymorris

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1
The Pub / Anti Short Delay - Chest Freezer
« on: July 16, 2018, 11:32:57 PM »
My fermentation chamber is a chest freezer with Johnson Controls temperature controller.  Although I have had it for 5+ years I have recently noticed it runs the temp lower than I would like before turning off.

I currently have it set at 67. Last night I saw it took the temp down to 65F. I used my thermometer and confirmed the wort was actually 65F. I can live with a 2F swing.

This morning I checked and the temp was 63F. I didn’t have time to measure the actual wort temp.

The temp probe is attached under a folded wash cloth to the side of the plastic fermenter.

One hypothesis I have is that the ASD (anti short circuit delay) is leaving the freezer own and taking the temp farther than I would like below the set point.  I just moved that setting  from 2 minutes down to 1.

Any other suggestions?

I am using cooling cut-in mode with 1* F differential. So, it should turn on at the set point run until the temp drop me 1* F and then turn off. Unless the ASD timer has not expired, in which case it will stay on until the timer expires.

Thoughts?


- formerly alestateyall.

2
Equipment and Software / Re: Newest Toy
« on: July 15, 2018, 06:12:41 PM »
I recommend some edging material so you don’t slice your arm/hand.

Something like this; https://www.brewhardware.com/product_p/edgingft.htm


Sent from my iPad using Tapatalk

Safety first! Only an engineer could think of these things! lol

I took a metal file and some emery cloth to the shell and the edges are pretty dull now.  I also put a gallon of hot water inside and scrubbed it out with a steel scrub pad.

I think it would be good to test after one more wash and hen I’ll probably iodophor it and star San it for good measure. Though, i also want to set it on my turkey fryer and boil some water in it.
I want to hear how it goes. Maybe you’ll brew the perfect Trappist Ale.


- formerly alestateyall.

3
General Homebrew Discussion / What's Brewing this Weekend?
« on: July 15, 2018, 05:48:40 PM »
Export Ale #5
1051 OG, 24IBu, 3 gallons
Hochkurz mash
97.5% Pilsner (Avangard)
2.5% Carahell
9.9 IBU Mittefrueh @ FWH (0.4 oz/3G)
9.8 IBU Tettnang @ FWH (0.35 oz/3G)
0.25 oz/3G Mittefrueh @ 10
0.25 oz/3G Tettnang @ 10
US-05 Slurry

Export Ale 4 also used US-05 and has significant peach ester. That was fermenter at 62F. I am fermenting this one at 67F. If that doesn’t go away I will be done with US-05. I have never had any esters with WLP001.

Export Ale 4 is now called a Kölsch.


- formerly alestateyall.

4
Beer Recipes / Re: German Altbier & Irish Ale Hybrid
« on: July 15, 2018, 04:47:00 PM »
I like the direction. I would personally avoid k97. I have used it many time oz and us05 would work better for an alt as far as fermentis dry yeast is concerned.

I haven't used K-97 yet but I do have a pack in my fridge based on tons of positive feedback I have seen on it.  Eventually I'll give it a go.  What don't you like about it exactly?
It’s not clean. It throws an ester that has a bit of a wang to it. Not a good description I know. To me it reminds me of a more flocculant wheat beer strain (as compared to WLP320.)


- formerly alestateyall.

5
Ingredients / Re: whirlpool/dry hops? how much?
« on: July 15, 2018, 12:29:45 AM »
I agree. I also add a bit at 1 minute. It might just be in my head, but, I think moving 1 ounce to a 1 minute addition makes a difference.


- formerly alestateyall.

6
The Pub / My new scale
« on: July 14, 2018, 10:53:47 PM »
That’s what my son told me.

Paranoia is a known side effect of using this scale.


- formerly alestateyall.

7
The Pub / My new scale
« on: July 14, 2018, 08:53:32 PM »
I am thinking homebrewers are not the target market for my new scale.



I especially love the model number. 


- formerly alestateyall.

8
Kegging and Bottling / Re: intertap/perlick
« on: July 13, 2018, 03:55:03 PM »
I have 650SS. The flow control works very well. I don’t have lines and serve at 10-12PSI (via QD to tap adapter) without problem.

I do have occasional issues with spitting foam when I first open the tap. Generally, I think this is related to debris in the flow control mechanism. To fix, I flush with Starsan (using my keg/carboy washer pump).


- formerly alestateyall.

9
General Homebrew Discussion / Re: New Tap Handles
« on: July 13, 2018, 03:47:45 PM »
Those are great. Where did you get them?


- formerly alestateyall.

10
Equipment and Software / Re: Newest Toy
« on: July 12, 2018, 02:26:54 AM »
Open fermentation.

https://en.wikipedia.org/wiki/Coolship


- formerly alestateyall.

11
Beer Recipes / Re: Beer Mystery
« on: July 11, 2018, 03:31:30 PM »
Another thing I have had happen on my system once, which is Grainfather-like: I had an air pocket form under the grain bag and parts of the heating element started to overheat locally which scorched the wort.  This was during a batch sparge and after the primary mash wort was collected.
How did you observe the problem? Was it obvious or did you figure that out after the brew? Just curious.

On the Grainfather, overheating the element is supposed to trip a breaker on the unit. In fact, the build up of scorched wort right over the element is a known problem. I have only had it happen once. It can trip said relay when it is bad. Mine was apparently bad enough to leave a burnt taste and darken the wort but not bad enough to trip the relay.  I wish I knew how to avoid the problem or even know it is happening. Grainfather recommends scraping the bottom of the kettle during the boil with a metal mash paddle. That is easier said than done. You can’t see to know if you have done any good or to even know if you needed to scrape in the first place.


- formerly alestateyall.

12
Beer Recipes / Re: Beer Mystery
« on: July 11, 2018, 03:24:51 PM »
Two other possible culprits: boiling too long and mashing pH being too high. Both can increase color in the wort.
Brunwater predicted PH of 5.23. I didn’t actually measure the PH, but, Brunwater seems accurate from other batches I have measured.

The Grainfather boil seems pretty gentle to me. The boil length was 60 minutes.


- formerly alestateyall.

13
Beer Recipes / Re: Beer Mystery
« on: July 11, 2018, 02:29:25 AM »
My vote goes to #3.  A little burnt sugar would go a long way in a 3 gal batch, and the taste is the dead giveaway.  Nothing in your grain bill can account for that, so you know the scorch got right into the beer.  HSA in the system would have affected both batches equally.  (As a side note, kudos to those who are sober at every stage of the brewing process.  Except maybe coming up with ideas. )
Oh, Robert! Measuring grain is the first stage. No one is sober for every stage.  Right?

I agree with #3 being the culprit.


- formerly alestateyall.

14
Beer Recipes / Beer Mystery
« on: July 11, 2018, 02:05:50 AM »
BLUF (Bottom Line Up Front): My beer is much darker than expected and I don’t know why.

I have been perplexed by my last brew. It came out significantly darker than I expected and significantly darker than BeerSmith predicted.

Recipe:
3 gallons, OG 1050
85% 2-Row Pale (Briess)
10% Munich 9L (Avangard)
5% Organic Crystal 60 (Briess)
33 IBU Mosaic @ FWH
0.5 oz./3 gallons Mosaic @ 1
1 oz./3 gallons Mosaic @ steep
Cal Ale slurry

BeerSmith SRM = 7

Picture:


Some clues:

1. The taste has a bit of burned flavor (smoke or roast.) My homebrew club friends taste this too.
2. I brew with a GrainFather. It could have HSA issues. But, other batches have not been darker than expected.
3. There was a burned spot (caramelization) stuck on the bottom of the kettle after the brew: approximately 1”x3”. It was a bear to get off.
4. I was sober when measuring grains.
5. BeerSmith predicts 9 SRM for reversing the C60 and Munich percentages.
6. I brewed a batch with the reversed grain bill. Picture below. This beer is very young and still loaded with yeast in suspension. This is 85/10/5: 2-row, C60, Munich, ie. I flipped the C60 and Munich from the original.

7. The beer is awesome. Homebrew club wanted more.  Sweet like an Amber Ale with the slight smoke/burn flavor adding a nice complexity. The Mosaic hops are killer.

Any ideas why this beer is so dark?



- formerly alestateyall.

15
The Pub / Re: It was only a matter of time
« on: July 09, 2018, 11:11:40 PM »
Ooh, that might look really cool.  It's black.  It glows!  It's black.  It glows!  They need to make one with glitter in it too...
or flakes of gold. They could call it Goldschläger.


- formerly alestateyall.

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