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Messages - konrad

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Equipment and Software / Re: NB Big Bubbler
« on: November 22, 2013, 04:19:03 AM »
What is BBBOT?
BBBOT = Big Bore Blow Off Tube (usually 1" ID tubing)
But I liked "Big Bubbler Blow Off Tube."

Equipment and Software / Re: NB Big Bubbler
« on: November 21, 2013, 12:54:24 PM »
I'm assuming the lid has a hole for the airlock (with a grommet)?  Even so... you'd have to modify for a BBBOT, drilling out a bigger hole.

General Homebrew Discussion / Re: Super Bowl brews
« on: January 14, 2013, 02:46:37 AM »
My brother-in-law hosts every year, and his guests are mostly BMC beer drinkers, so I'm bringing an American wheat, as in most years past.  One year I brought a mild, and I got sick of hearing, "Oh... I don't drink dark beers."

General Homebrew Discussion / Re: Chilling wort in the winter
« on: December 24, 2012, 08:07:17 PM »
We were at 45F in 39 minutes today. Not bad for getting 10 gallons down to lager pitch temps.
Hey Jeff.  Yep... can't do that in the summer!  It's worth the chapped hands for the day or two following brew day.  I'll be brewing a baltic porter in the snow on Saturday.

General Homebrew Discussion / Re: Chilling wort in the winter
« on: December 24, 2012, 01:55:53 PM »
I actually look forward to brewing in the winter (I'm in Michigan).  My immersion chiller takes an hour to cool the wort in the summer, and even then I have to chill the last 5 or so degrees in my fermentation freezer.  In the winter, with the ice cold ground water, 15-30 minutes is all I need.  If there's snow on the ground... even better.  I use those Goodyear rubber hoses that kink like a mother, but... on the plus side... are super flexible in below freezing temps.  No problems rolling them up at the end of the brew day.  I just make sure they are drained of water, and I store in the garage.  No freezing and splitting problems.

The Pub / Re: Your favorite Christmas beers?
« on: December 23, 2012, 12:02:35 AM »
I used to really enjoy De Dolle Stille Nacht, but I can't find it in Michigan any longer.  So now it's Samichlaus.

Yeast and Fermentation / Re: Amount of Wyeast Nutrient in starter
« on: September 18, 2012, 11:48:14 PM »
For the exact starter you describe, I put 1/32 teaspoon directly into the flask when mixing up the DME in the starter, before boiling.  When brewing the actual batch, I also add the 1/2 teaspoon with 10 minutes left in the boil, for a 5 gallon batch.  For this addition, I warm up around 50 ml of spring water in the microwave and mix in the 1/2 tsp of nutrient before adding to the boil.

General Homebrew Discussion / Re: Anyone receive their copy of IPA yet?
« on: September 15, 2012, 02:19:18 PM »
Received yesterday, 9/14... in Michigan.

Zymurgy / Re: Saison Ferment
« on: September 17, 2011, 11:17:49 PM »
Yet another reason to keg, I guess.

Zymurgy / Re: Saison Ferment
« on: September 17, 2011, 05:30:36 PM »
Okay... 5 days into the ferment, and I've nudged it (naturally and assisted, in the last few days) from 64F -> 88F.  Now I'm wondering about the cool-down.  I plan to let it sit at this elevated temp for at least a couple more weeks, but when it's finally time to move forward, I'll need to cool it back down to my basement temp of around 70F.  I see three choices for topping off the carboy...
1.  air lock - but the cooling will probably suck the vodka right out of the airlock and into the carboy
2.  blowoff tube - but the cooling will probably suck the sanitizer out of the blowoff bucket and into the carboy (I've experienced this one before... almost)
3.  leave the foil over the neck - but I'm wondering about oxygen being sucked under the foil and into the carboy.

Anyone have any tips on how to deal with the vacuum created by the cooling?

Zymurgy / Re: Saison Ferment
« on: September 14, 2011, 01:37:30 PM »
Thank you, Drew.  I will give it a go then.

Zymurgy / Saison Ferment
« on: September 14, 2011, 03:46:00 AM »
Question on Drew Beechum's statement in the saison article in the Sep/Oct 2011 issue...
"Conducting your primary ferment with a covering of sanitized foil keeps the pressure down and the yeast happier than... "
I've used foil during the first one or two days of a big beer ferment... mainly for easy access during additional shots of O2, but I've always switched to an airlock or BBBOT while the yeast is heavy into fermentation.  So my question is... how long is okay for a covering of only foil?  I would think foil during the entire primary fermentation risks the introduction of O2 and subsequent oxidation, once fermentation slows down (particularly with saison yeast and the inevitable stalls and 4-5 week ferments).
I happen to have a freshly brewed saison in its 28th hour of fermentation, covered only by foil over the neck of the carboy.  Just wondering how long I can go before switching over to an airlock.

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