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Messages - liquidbrewing

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1
General Homebrew Discussion / Where to order Pliny
« on: January 08, 2014, 04:47:12 PM »
Anyone know any site that will ship some Pliny bottles?  Or a growler of younger in February ?

2
Kegging and Bottling / Re: Starting to bottle only
« on: December 25, 2013, 10:26:17 AM »
Thanks duboman!

3
Kegging and Bottling / Re: Starting to bottle only
« on: December 25, 2013, 08:21:09 AM »
Why cold crash if you're bottle conditioning? I've never bottled before but if I did I think I'd just ferment out and then bottle, leaving enough yeast in suspension to eat up the priming sugar. If you're worried about clarity, won't the yeast just settle out in the bottom of the bottles when you put them in the fridge?

As far as doing it without oxidation, you've seen the way I keg. Why not bottle the same way with a CO2 push (unless you already sold your CO2 bottle). I use a ported carboy cap with a small pickup tube going down into the carboy, a tube going out, and another tube going in the second port on the cap pushing CO2. Then just have someone capping them for you, or add a racking cane with a check valve so you can stop the flow when you need to. You'll just have to push at a low enough pressure to be able to stop it when you need to. I vote for having somebody come from the other side of town to help you cap. Just wish I could think of someone ;)

  I've cold crashed in the past when I've bottle conditioned in the past.  Hardly any sediment at all and always carbed up nice.

  Yeah, I'll call you when I get it worked out!

4
Kegging and Bottling / Starting to bottle only
« on: December 24, 2013, 10:01:57 PM »
Ok, so I have bottled a lot in the past.  Usually, I bottle from the keg after cold crashing the carboy for a few days, I would add 1/2 pack of yeast to the keg, and, well I forget how much sugar, sorry,and then bottle with my Beer Gun,  nonetheless, always carbs up great.  I ran into some personal problems and sold all my kegging setup.  So, I want to get some feedback on how to brew as simple as possible.  I've brewed in a bag before, planning on doing that for mash/lauter.  I'm just wondering what is a good way, to bottle from the carboy?  What is a good way to add sugar and yeast without introducing a lot of oxygen?  Also, if I do an extended cold crash, let's say around 7 days, do I really need to add yeast, or will there be enough in there to bottle condition?

Sorry, lot's of questions!....

5
Kegging and Bottling / Re: Reusing bottle caps
« on: December 11, 2013, 07:23:08 PM »
Dude, you missed the whole point of my comment...

6
Kegging and Bottling / Reusing bottle caps
« on: December 11, 2013, 04:51:23 PM »
I don't know if anyone has ever tried this.  I was in a pinch about six weeks ago, wanted to bottle condition one beer, as I was kegging the rest.  I typically will mail my brother or in-laws some beer every now and then, that's the reason.  Anyways, I had my bomber full when I started racking into the keg, realizing I had no new bottle caps.  Long story short, I ended having, of all things, a Russian River cap from an old Pliny.  Even used, it was in good repair, not bent too much, so I figured I'd try it.  But, as I was worried about it not holding pressure, I decided to keep it for myself... ;D  Flash forward, to today.

Well, that did the trick!  Not that I'm going to start reusing all my bottle caps, but in a pinch it does work.  Also, I primed a 22 oz bottle with (1) 5 gram packet of sugar in the raw.  Works every time!

7
Yeast and Fermentation / Re: Puree vs. Autolysis
« on: December 08, 2013, 07:48:41 AM »
Just wanted to post a reply now that I'm drinking this beer, don't know if Trey has kegged his, however.  The beer is great!  It is a little raspberry forward, but it finishes with a nice roasty stout taste!  It doesn't taste like I'm drinking sugar though, I assume all our efforts weren't in vain to ferment the raspberry puree, so that's a good thing! 

Thanks for your help Trey!

8
Yeast and Fermentation / Re: Puree vs. Autolysis
« on: October 17, 2013, 04:22:33 PM »
This is what we used: http://www.brewgadgets.com/p-398-red-raspberry-fruit-puree.aspx?gclid=CKCGz_iAn7oCFeHm7AodKBgAcA  One can roughly split between two carboys.

I've always added them while fermentation was evident, but like Trey said, we didn't get them in quick enough.  I would have assumed introducing more sugar would have roused the yeast.  I don't have the OG but we mashed at around 155, IIRC.

9
General Homebrew Discussion / Re: Is a blowoff tube worth the loss?
« on: July 28, 2013, 02:16:07 PM »
Half a gallon loss? Sounds extreme.



That's nothing!  Before I started using 6 gallon carboys, I lost 1.5 GALLONS on a (OG 1.087) Ruination clone!  I was fermenting in a  5 gallon carboy with a blow off.  No joke...The finished beer was amazing though. 

Large (6 gallons +) fermenters, plus blow off, equals minimal/no lost finished beer.  I always use a blow off no matter what.

10
Pimp My System / Re: Gravity Fed Strut stand
« on: July 24, 2013, 03:26:09 PM »
FYI if you use lock nuts for the burner mounting bolts, the plastic piece inside will melt.   :o  I'd suggest spring nuts stripped of the spring, which is probably what you did Justin.
I would have used lock washers, what are spring nuts?

I believe spring-nuts are specific to the strut system.  They are just what they sound like, a nut (rectangular in this case) that has an integral spring that holds the nut in place in the strut channel.

I would have used lock washers also.

Paul

Yeah, I tried that.  They didn't work, for me.  You can't tighten them properly.  Most scenarios, you can't get a wrench or ratchet in between the strut to hold the nut as you tighten the bolt.  Some areas you can, but not enough to make it work.  If you're gonna do it, save yourself some headaches and make sure you have plenty of spring nuts on hand.

11
Pimp My System / Re: Gravity Fed Strut stand
« on: July 22, 2013, 06:39:11 PM »
How did you attach the burners?

For the Blichmann I removed the legs and simply predrilled and screwed to mount the burner with the windscreen.  The interior width of the stand was almost perfect for that burner.

For the HLT burner, basically the same scenario, but I had to cut the legs off with my grinder, and mounted just about the same way.

12
Equipment and Software / Re: Looking for large Cleanup sink
« on: July 21, 2013, 12:07:10 PM »
Thanks Martin!   That's exactly what I was thinking of!  Now to start saving...

13
Equipment and Software / Looking for large Cleanup sink
« on: July 20, 2013, 03:46:09 PM »
So, my next upgrade,  is an exterior cleaning station.  Ideally, the sink will need to be big enough to accommodate cleaning my carboys, soda kegs, and keggles and it'd be nice if it was big enough to take my Coleman Extreme 70whatever qt cooler.  Anybody know of a sink this big? 

My keggles are 24" high so the faucet height and sink bottom would need to be that minimum.  I'm currently cleaning my carboys and soda kegs inside, it's kind of a pain and cleaning the keggles and mash tun in the yard, not fun when it rains.  I have a small exterior sink with water and drain line ran already, was planning on removing it, if I can find the right setup.

14
General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 20, 2013, 02:48:34 PM »
All Simcoe IPA and Rye Stout.  Might finish it up with an Oak Aged Bourbon County my brother sent me a few months ago.

15
All Grain Brewing / Sanitizer left in carboy...
« on: July 19, 2013, 12:49:26 PM »
My theory is correct, something always happens unexpectedly on a brew day.  I forgot to drain the sanitizer out of one of my carboys before racking.

It was approxiamately 2 cups of properly diluted Star San, with distilled water.  I've got app.  5.5 gallons of wort in the carboy now.

Thoughts?  I know phosphoric acid is actually good for the yeast and found in a lot of soda's, but is this too much concentration?  And is the distilled water contaminated from sanitizing the vessel?  I've always heard don't reuse sanitizer once you've sanitized something, that's why I make the last comment. 

I'm going to ferment it out, just want to know what to expect!

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