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Messages - el_capitan

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1
All Grain Brewing / Re: 100 % vienna malt
« on: December 30, 2017, 06:17:35 PM »
Oh, I missed that part. Sorry! Might or might not work. It's really nice and toasty but maybe not what you want for that style. I like a Vienna Centennial SMASH beer. It pairs well with American hops. My spruce tip ale uses Pacific Gem, which is an NZ hop.

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2
All Grain Brewing / Re: 100 % vienna malt
« on: December 30, 2017, 03:44:20 AM »
I use Vienna for the whole grist in my spruce tip ale. Good stuff.

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3
Kegging and Bottling / Re: Bizarre Keg Carbonation Problem
« on: December 28, 2017, 07:48:18 AM »
Flow control faucets are an easy way to enable shorter lines.

I have no beverage lines. Can’t get any shorter. I use Perlick Flow Control faucets connected directly to quick disconnects mounted on my kegs.

Here is a post on my set up. https://www.homebrewersassociation.org/forum/index.php?topic=25689.0

Those look sweet - but I doubt I'll ever own one.  I have Perlick Perl faucets, and love them.  Perlick is top quality, and I'm pretty sure mine will last me for life.  How would those work on a keg fridge or keezer?  You'd still have some internal lines.  One major upside to your setup - you never have to worry about cleaning lines, or buying new lines, so that's a fairly big savings right off.  Might even offset the expense of the adapter over the life of the gear. 

4
General Homebrew Discussion / Re: Hitting Cruise Control
« on: December 28, 2017, 07:43:28 AM »
Feels good to lock it in, eh?  Good on you, man.  It's nice to reach a point where you know enough to basically run in your groove.  I would have a very hard time limiting myself to 3 or 4 beers, though.  I always have at least half a dozen batches in line to brew.  Like you, I appreciate predictability, so I made an annual brewing calendar that rotates me through about 24 different batches and keeps 4-5 yeast strains active.  I buy ingredient in bulk maybe 3-4 times per year.

Like you, I kind of took a step back form forum life for a while, and now I am back here and there but not hardcore.  One thing I found though - there are always new information and techniques coming to light, and it keeps me interested in experimentation and refinement. 

5
Kegging and Bottling / Re: Bizarre Keg Carbonation Problem
« on: December 27, 2017, 07:53:34 PM »
You can shorten up your beverage lines if you add some flow-limiters to your dip tube.  Guys here refer to them as "swizzle sticks" but they're actually the inserts from an epoxy mixing nozzle.  I use two in each dip tube and run bev lines that are about 6' long. 



I picked mine up online at McMaster-Carr.  They hold up for a couple years, then tend to get so discolored that I replace them.  I've soaked them in cleaners and such to whiten them up, but they're so cheap it's better to just replace periodically.  This won't solve your weird carb problem, but it will allow you to shorten your lines and avoid wasting beer.
I see McMaster-Carr have a whole bunch of different mixing nozzles on their website.  Which one specifically do you use, and do you just drop them in the spear and put the post on? I might give this a try.  Heck of a cheap way to balance a system!
I'll check and see if I have an item number. I bought a 10 or 12 pack. I think they're all the same diameter, which is the key measurement. They fit perfectly in the dip tube.

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6
Kegging and Bottling / Re: Bizarre Keg Carbonation Problem
« on: December 27, 2017, 05:11:31 PM »
You can shorten up your beverage lines if you add some flow-limiters to your dip tube.  Guys here refer to them as "swizzle sticks" but they're actually the inserts from an epoxy mixing nozzle.  I use two in each dip tube and run bev lines that are about 6' long. 



I picked mine up online at McMaster-Carr.  They hold up for a couple years, then tend to get so discolored that I replace them.  I've soaked them in cleaners and such to whiten them up, but they're so cheap it's better to just replace periodically.  This won't solve your weird carb problem, but it will allow you to shorten your lines and avoid wasting beer. 

7
The Pub / Re: What's the Weather Like Where You Are?
« on: December 27, 2017, 12:05:46 AM »
Looks like we won't be above zero for the remainder of Christmas break.  I'm really happy with my Grainfather right about now! 

8
Going Pro / Re: Switching careers to brew?
« on: December 27, 2017, 12:00:43 AM »
I am in a similar position - some friends opened a brewery and they do most of the brewing themselves.  I got hired as their RND brewer.  I brew 10-gallon batches of new beers to refine recipes before ramping them up to the 7 bbl system.  You might be able to arrange something similar with your friends.  However, I would not give up an established professional career on a gamble.  What I like about my arrangement is that I'm able to brew on a professional level and still maintain my regular career as a teacher. 

9
Beer Recipes / Re: Rye IPA recipe
« on: December 26, 2017, 11:57:51 PM »
My favorite hop pairing with rye malt is Sterling.  Nice and clean, with an herbal character that meshes well with the rye. 

10
Beer Recipes / Re: I built my own recipe site. Let me know what you think!
« on: December 26, 2017, 11:56:11 PM »
Reminds me of the old-school recipe database called The Cat's Meow.  The main problem with that site was that there were so many recipes, and it was hard to judge which might produce quality beer, since any old Joe could post a recipe.  This is why I appreciate Brewing Classic Styles - there are many tested and proven recipes to brew or build from.  Are you crawling on the Grainfather recipe page?  I was looking to see if any of my recipes had been added, but didn't see them. 

Thanks for sharing!  Is there a way to add a feedback section, where people who brew these recipes can report back on results and possible improvements? 

11
Kegging and Bottling / Re: Bizarre Keg Carbonation Problem
« on: December 26, 2017, 11:43:16 PM »
I've noticed and posted here about big beers being slow to carb.  I experienced it again with the BVIP over the last couple weeks.  I finally boosted the regulator to 25 psi for 4 days, and it carbed up.  The only thing I can think of to explain your experience is that maybe you were pulling samples that were coming from your lines, and not pulling beer from the keg.  So you may have pulled a line sample at lower carb, while the rest of the keg finally became carbed.  How long are your lines?  Mine are about six feet, so I always pour a few ounces, empty the glass, and then pull another sample that will be representative of the beer in the keg. 

12
General Homebrew Discussion / Re: black and tan question
« on: December 25, 2017, 03:57:56 AM »
 That device is called a brolly.

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13
General Homebrew Discussion / Re: Oxidation
« on: December 16, 2017, 02:20:29 PM »
I've always done what I can to limit oxidation, but I have not shifted my process toward the new low-oxygen brewing methods.  Mainly, this is because I do brew mainly for my own consumption and to share with friends.  I don't enter competitions, and I typically don't brew beers that need to age.  So my process suits my needs just fine.  In about 14 years of brewing, I've only had noticeable oxidation a couple times.  I really don't think it needs to be all or nothing.  But I would guess that others might have a stronger opinion.

14
Ingredients / Re: coffee stout
« on: December 16, 2017, 02:13:53 PM »
I am going to go with making a cold brew for 24 hrs and add it right before i bottle. Im going to start with adding a pint of the cold brew and taste it and see if i need more coffee flavor. how many cups of grown coffee and water  should i use?

I checked my brewing notes, and here's what I found:

Both times, I used a total of 6 oz of beans.  I split them into two batches, so I was putting 3 oz beans in the French press each time (32 oz coffee).  For the hot press, I let it steep for 10 minutes and added it at bottling.  I did preboil the water first for 5 min to force out oxygen. 

On the second batch, I used the same amount of beans (2 batches through the press @ 3 oz beans in each batch).  But for the cold press, I let the beans steep for 10-12 hours on each batch. 

What I found is that the cold press method produced a lot stronger coffee flavor, so I would scale back the amount of beans when doing a cold press.  Maybe cut the amount down to 3-4 oz for the batch. 

15
Ingredients / Re: coffee stout
« on: December 11, 2017, 02:49:24 AM »
This is a good reason to get a French press.  You can go with either hot or cold.  I've found that a cold steep for about 24 hours requires only about half the coffee as a hot steep.  Much more intense coffee flavor, and smoother. 

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