Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - brewsumore

Pages: [1] 2 3 ... 42
1
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 11, 2018, 09:07:46 PM »
Last Sunday I inaugurated my new Better Built 22-gal kettle, and brewed 10 gallons of NE IPA with 28 IBUs Apollo co2 hop extract at 60 min, and at flameout Citra, Mosaic and Galaxy for 30 min hop stand -- with same hops split into two dry hop additions (1st added yesterday).  All went very well and it was really nice to leave ALL of the break/spooge behind in the kettle!  After 13 years brewing with a keg kettle, I felt a bit like a 60's love and peace guru trading in his VW van for a BMW, but I like it!!

2
Yeast and Fermentation / Re: Transatlantic Goldilocks Yeast
« on: December 30, 2017, 05:20:49 AM »
Thanks Skyler, for sharing your insights.  I have made a lot of PA's and IPA's with US-05, to save $$, because it is always easily obtained, and because I too like it.  But I'm trying to more routinely try different yeasts, and especially since my LHBS recently started carrying Imperial, will definitely give the Pacman a try on my next PA or IPA, once I've diminished my current inventory some more.  I was planning on this anyway, but your post has me more eagerly looking forward to that.  I'm very happy with, and have gotten a lot of recent compliments on, a porter and an ESB I have on tap which used the A09 (Fullers).

Cheers.

3
General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 29, 2017, 10:12:38 PM »
Playing devils advocate here,

How are people sanitizing their drills?

So the spinning whip, mixstir, paint stirrer, what have you..  is spinning the wort. The swirling vortex then pulls air into the vessel from outside. And what is directly outside? The whirling ventilated fan/motor of a drill. Hurling God knows what into the air directly above the opening of the vessel.

And we pick at people who only soak their O2 wand in sanitizer...

Sent from my SM-G935V using Tapatalk

Who sanitizes the room air?

People with clean rooms?
Yep, rooms with positive pressure through a HEPA filter.

That would work!  I pity the person whom used sandalwood hibiscus bathroom spray with an open fermenter nearby!   ;D

4
General Homebrew Discussion / Re: Star San suck back
« on: November 28, 2017, 06:26:37 AM »
I just remove the BO tube and stick in a rubber stopper.  I rack no more than 2 days later, and if I have to get under the lid for any reason - mostly to check gravity, then I'll gas the headspace with C02 after the first 24 hrs cold crashing.

5
On an ESB recently that called for a 5-day dyhop at room temp, I dryhopped in the fermenter for 4 days at +65F and then 2 days cold crashing and it turned out fine.

Much of the time I too prefer to dry hop in the keg, especially for APA and IPA.  When keg hopping, if I plan to remove the keg hops I'll purge headspace and let the dry-hopped full keg sit out at room temp for 3 - 4 days, and then while carbing at 34F for a few more days.

If I plan to leave the hops in the keg (in a suspended hop bag), I'll chill and carbonate as soon is the keg is filled and hops added.

And sometimes I'll dry hop in the primary fermenter followed by a 2nd dryhop in the keg.

6
General Homebrew Discussion / Re: On tap for the holidays
« on: November 25, 2017, 01:44:35 PM »
Pils, Helles, American Blonde, tripel, Midwest pale (NE IPA made to pale ale standards), Czech Dark, Bretted Dry Stout (my current favorite), Czech Amber.  All are great with leftover smoked turkey!

Wow!  Indeed, the list reads like "amazing beers to pair with Thanksgiving turkey". Bravo.

7
General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 25, 2017, 01:28:52 PM »
Be sure to boil the stone/wand between brews - it can trap wort easily and become a breeding ground for microbes.

I have one and use it only on the occasional big beer.  The wine whip in a drill set on high oxygenates my lighter beers very effectively, though I wonder if it is even necessary....

I honestly feel that "it depends".  I almost never boil my wand/stone.  What I do:

1) dunk it in bucket of star san I have on hand during brew day / when about to aerate and pitch, while turned on low thru flow meter.

2) aerate wort

3) immediately carry over to sink and run hot water over stone with it turned on low.

4) go back and dip in star san bucket again while turned on

5) set aside to dry until next use.

From start to finish including aerating time takes maybe 5 minutes.

Also, just for kicks I decided on my last batch, a 1.050 ESB to skip aerating since I repitched with plenty of yeast and had added Wyeast nutrient to the boil.  I noticed it took a full 24 hrs to form <1" of krauesen - slower than if I had aerated.  In terms of growth phase and overall yeast health Idecided to go back to my BMP of aerating every batch.  It still made great beer - but it's just so easy to aerate.  And I use a swappable 10-lb tank of 02 so I'm not worried about using a little extra.  It was a pain when I bought the little expensive disposable red tanks at Home Depot!  YMMV.

8
General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 25, 2017, 12:03:01 AM »
I have tried just about every method and finally settled on pure O2 with a stainless wand and .5 micron tip. Everyone has their opinion, and there's more than one way to skin kittens, but in my opinion and experience, pure O2 is by far best and most dependable

Sent from my SM-G935V using Tapatalk
+1

9
Well, I decided to take advantage of MB's Black Friday sale and bought the BrewBuilt 22 gal kettle + thermometer + their pickup tube.  It's overkill for me, but should work well enough, is excellent construction apparently, and gives me the option to do 15-gal batches (expect to only rarely), as well as my standard 10-gal batches.

edit: On sale the BrewBuilt was only about $80 more than the Brewmaster 18.5 gal kettle. which did not go on sale.

10
I obviously need to do a bit more research - including on how to whirlpool with a pump.  Anyone have a good link to a primer?  I do have a whirlpool arm I bought and just stored, but it sounds like Sean is saying that with a higher port it would remove the need for a whirlpool arm.  As I said, I will do more research, as I'm quite ignorant about the mechanics of this.

11
For sure use a dip tube that picks up from the side. I have mine clipped to leave 1/2 gallon behind which makes it a little stupid proof.

http://www.bargainfittings.com/index.php?route=product/product&path=45&product_id=159
If buying a commercial kettle, you would likely need the flush welded.

Yep!  I'm hoping that the 1/2" threaded full coupler is mounted flush to the inside of the kettle, in which case the item you linked to should work perfectly. 

Sean does that look right to you?

Thanks Stevie!  And I like very much your suggestion to raise it above the 1/2 gal mark!

https://www.morebeer.com/products/185-gallon-brewmaster-stainless-steel-brew-kettle.html

12
Pumps are awesome,  but a good stir for a full minute or using a mix-stir works well. Settling for 30 min is the key.


Thanks Stevie.  That's helpful to me.  And honestly I prefer the simplest possible set-up, so hand-stirring or a mix stir sound better than a pump set-up to me.

Do you have an opinion as to whether to us a "trub deflector" - I believer they're commonly called a whirlpool pick-up, as an attachment to the inside threads for the drain port?  I recall seeing short bent tubing with the end opening close to the kettle wall, sometimes with a partially pinched tube end, and maybe connected to the port threads via compression fitting??  I didn't see anything similar on MB website.

13
General Homebrew Discussion / Re: On tap for the holidays
« on: November 23, 2017, 06:34:52 PM »
Excellent work everyone!  Now you know how I get my ideas for what to brew next.  You're making me very thirsty and it's only 10:30 am.  It's a good thing I also have my home roasted coffee to satisfy that craving for quality beverage this early in the day.

BrewBama, no doubt that bird is smoking up nicely by now.  I'll be hosting a Thanksgiving Redux party a little more than a week from now and will likewise smoke a bird.  Stating the obvious here, but I find smoked meats go very well indeed with homebrew.

Happy Thanksgiving!

14
Thanks Sean.  That's the kettle I was looking at just before starting this thread!

MB won't post (or at least hasn't posted) my mixed-bag reviews, so I feel like I should tell you: the description is inaccurate in that both ports are fully-threaded, which made setting it up for a whirlpool dead simple, but the downside is that the interiors aren't welded and a few rust spots started showing up after a couple boils. If you can do an acid passivation that helps a lot. Still really happy with it for the price.

Cool!  thanks for the info.  I have 3 unopened container's of Bar Keeper's Friend on hand, so a general approach acid passivation would be a snap.  I'm very seriously considering buying one.

Is there a MB thermometer you recommend to go with it to fit into the thermometer port? 

Also, to whirlpool, do you just give a good rotational swirl stir after chilled, to form a trub cone?  That's more the level I was hoping for, rather than using a whirlpool arm and motor.  And do you recommend a trub diverter attachment to screw in the inside port to pickup the wort more effectively and divert away from the trub cone?  If yes to that, do you have a link to where to buy or make that diverter attachment?  I definitely like the idea of a whirlpool rather than a kettle screen.

I'm asking a lot I realize, but am grateful for any recommendations to take the sting out of my own research and trial and error!   8) 8)

http://howtobrew.com/book/appendices/appendix-b/passivating-stainless-steel

15
I think geometry is the bigger issue for you. Get an effective whirlpool going and you shouldn't have any issues with trub getting through. I brewed an 11 gal batch yesterday and left just under 2 qt behind, including what was in the HX.

FWIW, I just upgraded to the 18.5 gal Brewmaster kettle from MoreBeer and I'm loving it so far. The upper (whirlpool) port is at ~5.5 gal, so 6, 11, and 15.5 gal batches are doable.

Thanks Sean.  That's the kettle I was looking at just before starting this thread!

Pages: [1] 2 3 ... 42