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Messages - macbrews

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1
Here is my set up for closed transfers. It is set up the same way for cold crashing without the keg. It is the round, white thing strapped on the CO2 tank.



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2
Get a cask breather. Repurpose it. Works great. You can also use it for closed transfers as well as its use for casks.
https://www.ukbrewing.com/Cask_Breather_p/40030.htm


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3
Homebrew Competitions / Re: bottling for 2019 AHA competition
« on: February 25, 2019, 10:56:09 PM »
It would be nice to change it and stagger the entries for those (like me - KC) who will get their beers judged a month after they are required to be received. Most comps require them 2 weeks prior.


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4
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: February 15, 2019, 07:03:26 PM »
It's damn handy isn't it?

(For the record)
20 minutes at 194°F (put the eggs in only once the bath reaches temp)
30 minutes in an ice bath.

The eggs peel super easy and are just perfect.
Do you have a temp/time recommendation for soft-boiled eggs?


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5
Pimp My System / Re: Building own custom kettles?
« on: February 12, 2019, 06:04:22 PM »
I’ve seen Bobby from Brewhardware use silver solder. I have an ancient history in welding and believe I could do this simply based on the video demonstration. He also does flush mount fittings

https://youtu.be/LIkvP55UbxM

https://youtu.be/_NkHlDql8EU

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Very cool.  Which points further to the tri-clover fittings as the preferred sanitary route, coupled with butterfly valves, but it’s easy for us to spend the OP’s money!
What is the perceived advantage of tri-clover fittings on the hot side?  While I understand that the threaded valves need to be cleaned periodically, I find my tri-clover fittings on my fermenter a headache. They are also more expensive. I can see the increase in flow rate as an advantage for whirlpooling but not much else.


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6
All Grain Brewing / Re: Low efficiency short term solution?
« on: January 04, 2019, 04:25:14 PM »
If the problem is with wort production you can use the chart from Braukaiser - http://braukaiser.com/wiki/images/3/3c/First_wort_gravity.gif to see what your mash efficiency is. It should approach 90% if all your ducks are in a row. If is less then it’s either your grind or your mash process. If it’s good, then its your system and how you handle the runnings afterwards.  Mash efficiency matters, overall efficiency is less important...... just add more grain.


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7
Yeast and Fermentation / Re: Fast lager method question?
« on: November 07, 2018, 06:24:59 PM »

I hear you, I agree, but the way you put that sounds kind of creepy, like microbial mind control... maybe the yeast have come from another world to enslave us all...  ;D
[/quote]

TAKE ME TO YOUR LITER!


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8
Kegging and Bottling / Racking on top of overcarbonated beer
« on: October 15, 2018, 01:58:11 PM »
I have .75 gallons of way way way overcarbonated Saison in a 2 1/2 gallon keg.  I was thinking of racking 1 1/2 gallons of beer from the same batch that just finished fermenting in a different carboy directly on top of it.  Do you think this will cause any unwanted reaction in the keg like turning everything to foam?  Any thoughts are greatly appreciated.
With that much dead space in the keg, it should be easy to vent it down. The question is - how did it get so overcarbed?


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9
Kegging and Bottling / Re: CO2 Question Regarding Room Size
« on: September 17, 2018, 04:55:17 PM »
One of the nice features of a unitank (assuming it is by SSBrewtech) is that you can condition it in the tank and not have to force carb it. All you have to do is turn the valve on the blow off tube and it will carbonate itself. The 15 lb prv will allow you to spund and carbonate it to that level.


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10
Yeast and Fermentation / Re: Formula to calculate Oxygen additions?
« on: September 05, 2018, 03:17:45 AM »


If you have an active yeast pitch, wort chilled to pitching temp, and a minute of oxygen... you are going to be so close to a perfect situation that any improvement would not be noticed.

If you are seeking an exact targeted DO in your wort, you will need a DO meter. I wouldn't sweat it

Exactly

A lot of people  talk about O2 flow rates off of a cheap regulator which flows into a high resistance diffusion stone.  Who knows what the real flow rate is.  If you want to really know flow rates you need a flow meter which has a little ball that shows your true flow rate. 
I have checked DO levels in wort and have been surprised how easily and quickly you get above 8 ppm. 
And like Jim said one minute is usually plenty.  It is more important to have a big and healthy pitch.


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11
Equipment and Software / Re: Passivating New Stainless Steel
« on: August 24, 2018, 03:36:21 PM »
Sounds like they should “passify” you and send you new undamaged goods.....


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12
Equipment and Software / Re: Best grain mill available today.
« on: August 22, 2018, 02:45:14 AM »
Nice. Any stability issues with the Better Bottle and loading grain into it?


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13
Equipment and Software / Best grain mill available today.
« on: August 21, 2018, 09:44:35 PM »
I've been using an adjustable JSP for nearly 20 years.  It's still works perfectly after milling thousands of lb. of grain.  I don't think I'll ever need to buy another mill, but if I did, I'd buy the same thing again....https://www.amazon.com/Strange-Brew-Schmidling-Adjustable-Maltmill/dp/B0064OEVHE
That’s what I have and I really like it too. What do you use for a hopper?  I have an office sized waste paper basket attached to the top. Works well but doesn’t completely empty without moving the last bit into the hole manually.  I’ve been wondering what others use.


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14
Yeast and Fermentation / Re: Back from a close call
« on: July 27, 2018, 04:07:49 AM »
Glad to hear you are ok.  Welcome back!


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15
Beer Recipes / Re: Quest for the Ultimate Traditional Weizen Recipe
« on: June 13, 2018, 04:51:07 PM »



My target pitchrate is ~0.8M/mL/°P or .4L of fresh slurry in my 10 gallon batches. Obviously shoot for ~200-250mL of fresh slurry for you 5 gallon batches. 

Follow up question: what type of wort aeration are you utilizing, if any? I was concerned about the date and rarely pitch without a starter, but I did hit it for over a minute with pure o2.
I use open fermentation + 5 min with aquarium pump

Wheat yeast is a sensitive to pressure, open fermentation helps develop a lot of yeast character. In my recipe/process development those have been my favorite brews.  Perfect balance is my goal.

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Cool, I have no liquid in the airlock. It is just covered with foil.
I’ve seen a lot of people talk about making an open fermenter by replacing the airlock with foil. I find it hard to believe that the pressure of the airlock makes any significant difference in the pressure at the surface of the beer especially considering the hydrostatic pressure of the beer in the fermenter. Does it really make a difference?


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