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Messages - el_capitan

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1
Going Pro / Re: Common(or Uncommon) mistakes that new breweries make
« on: June 28, 2018, 09:10:59 PM »
 The  main problem with my local brewery is that they rush the beers and release them too soon. Nobody wants a cloudy undercarbed beer. It's really bad. So having enough space to adequately condition a beer before serving is key.

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2
The Pub / Re: Bricks and Flicks
« on: June 08, 2018, 05:09:31 PM »
 Noah just notified me that his next video is done and ready to debut, once he hits 100 subscribers. If you haven't yet, check out his channel. He has playlists and I think you'll like the "Ned and Ted" series.

Each of these films entails taking thousands of still photos, then editing, adding sound effects, etc. Quite the process, and I'm impressed with my son's creativity, attention to detail, and high standards for his work.

If you do check them out, post back a comment here and I'll share them with him. Take it easy.

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3
The Pub / Bricks and Flicks
« on: June 07, 2018, 06:31:08 AM »
Hey guys - My son Noah has created a YouTube channel for his Lego stop-motion videos, which I am truly impressed with. He's 10 years old and coming up with some cool stuff. He's trying to reach 100 subscribers, and we're at 89 right now.  if you're just tooling around, check it out. The YouTube channel is called Bricks and Flicks. Enjoy!

Here's a link: https://youtu.be/blW0pS8tIpQ

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4
General Homebrew Discussion / Re: Utilization from spruce tips
« on: May 08, 2018, 04:21:46 AM »
Wow, Janis, I didn't think the words "success" and "spruce tips" could be used in the same sentence!  ;)

Try the new Alaskan Spruce IPA.  They really know how to use the spruce to their advantage.

5
General Homebrew Discussion / Re: Invincible Rumors
« on: April 08, 2018, 11:39:16 PM »
In the interest of harmony, this will be my only post to this thread.
Mee mee mee mee! Moo moo moo moo. You can't tell, but I'm harmonizing with you,  D-man. :)

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6
Ingredients / Re: Clarity Ferm
« on: April 08, 2018, 10:32:21 PM »
I don't know about head retention, but it has seemed to slow down my fermentation a bit. The batches I brewed with the yeast cake finished higher than expected.

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7
All Grain Brewing / Re: Tippy Dump
« on: April 03, 2018, 02:33:18 AM »
At that size maybe a manway should be considered.  Shovel that mash out like a pro.
Are you suggesting a catwalk? In that case, you should look into training a brewmonkey as well.

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8
Other Fermentables / Re: About to Start Brewing Regularly
« on: April 03, 2018, 01:06:22 AM »
Anyone remember bluefoxicy?  I want some resolution on this thread. Update?

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9
Kegging and Bottling / Re: set it and forget it carb method question
« on: April 01, 2018, 07:08:59 PM »
It depends. At 12 psi and 32*F you’re going to get a higher level of carbonation than serving temp (40*F-ish) at 12 psi.  If that doesn’t bother you or if you’re lagering at 40*F-ish then go for it. If it does adjust accordingly using this chart: http://www.kegerators.com/carbonation-table.php


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Good point on the temp component - I hadn't considered that!

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10
Kegging and Bottling / Re: set it and forget it carb method question
« on: April 01, 2018, 05:30:03 PM »
Happy Easter everyone, i have a question. I have a  lager in my keezer and i set the psi to 12 to carbonate. My question is should i leave it hooked up for the whole duration of the lagering for 6-8 weeks? or should i unhook the gas at some point to avoid over carbonation? cheers have a great day
I would leave it right at 12 psi. It will not carbonate past that point, no matter how long you leave it.

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11
Ingredients / Re: Clarity Ferm
« on: March 10, 2018, 02:38:28 AM »
 Just a quick update- the initial batch brewed with Clarity-ferm was excellent. Brilliant clarity, great flavor and aroma, and my gluten- intolerant friend had no problem drinking it. I'll keg the batch brewed with half of the yeast cake and see if the gluten level in that beer was impacted as well. Stay tuned. Initial impressions are very positive!

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12
All Grain Brewing / Brewing with Oats - Water Chemistry Question
« on: February 11, 2018, 05:04:41 PM »
I found some great info on how brewing with larger proportions of oats can impact many key components of beer:

http://scottjanish.com/case-brewing-oats/

I'm subbing oat groats for flaked oats in a stout today.  Figured I'd still toast the oat groats in the oven before milling them.  After reading the info presented, I see a lot of benefits in using more oats in my beer.  I've been thinking about which ingredients I can grow myself, and oats might be a decent option. 

One question I have is in regards to water chemistry.  The author states, "Because husked and naked oats causes a marked reduction in nitrogenous compounds in mashes which results in higher pH values, making adjustments to your mash may be necessary when using a high percentage of oats. Both the Koch and Schnitzenbaumer studies found an increase in mash pH with malted and unmalted oats, which occurred more drastically with +30% oats in the mash."

So, is there a way I can account for this when using Bru'nWater? 

13
Kegging and Bottling / Re: Bottle Conditioning Kölsch
« on: February 10, 2018, 02:24:07 PM »
I just kegged a Berliener Wiesse in which I used WLP029.

Interesting. Was that a kettle sour? If so I didn't know that WLP029 was tolerant of the lower pH environment. I've been meaning to make a Berliener for a while and using the Kölsch yeast has me intrigued.
Yep. Kettle soured with the Omega lacto blend.  It dropped to just under a pH of 3.2 in 48 hours. I watched a podcast with Michael Dawson talking about brewing Berliener Weiss, and he recommended a German Ale yeast. I fermented it at 57 to get some of the fruitiness.

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14
Homebrewer Bios / Re: Greetings from the Bold North
« on: February 09, 2018, 04:14:31 AM »
Welcome, from a fellow MN brewer.  My coldest brewday ever was 4 years ago, I think.  It was -32 actual temp, with a windchill of -51.  School was cancelled statewide, so I brewed a Helles out in the garage and called it "Helles Frozen Over".  Had to put the propane tank in a large tub of warm water to keep the gas flowing, and the beer turned out great.  Cheers! 

15
Homebrewer Bios / Re: Short journey
« on: February 09, 2018, 04:11:27 AM »
I've benefited from equipment shares along the way too - that's how I got started in brewing, and later in kegging.  Homebrewers tend to be pretty open, sharing people.  Welcome to the board, James!  Enjoy the journey. 

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