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Messages - hang5lngbd

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1
All Grain Brewing / Re: Watered Down Wort.
« on: November 06, 2013, 09:46:57 AM »
I got everything set up in Beersmith now thanks to your link to those excellent videos.

I think my other mistake is that I was using the Boil Kettle lid so I didn't get any boil off.

What about the mash out? Beersmith makes no mention of this, yet I am told to mash out after the sanctification rest on the Northern Brewers video with 1.5Gal of 175F water. Would I subtract this number from the Sparge water volume?

2
All Grain Brewing / Watered Down Wort.
« on: November 06, 2013, 08:52:59 AM »
Beersmith tells me that I will need 9.25 gallons of water. I follow the instructions on the Northern Brewer DVD about how much water to use, and the numbers are the same. I make a 5 gallon batch of beer and I end up with 8 gallons of 1.034 OG wort. I put it in my carboy and throw the rest away. The program says the grain absorption is 1.2 Gal. That leaves me with 8 gallons of wort from my simple math. What am I doing wrong and what am I supposed to do with all this extra water?

Please help,
Uncle Gaffer

3
Kegging and Bottling / Re: Pressure question
« on: July 20, 2013, 08:58:01 AM »
That's probably the problem - hops in the keg. It still comes out, should I do anything about it or just leave it for this batch?

4
Kegging and Bottling / Re: Pressure question
« on: July 19, 2013, 10:21:57 PM »
The pressure reads 20.

(20 of how much per what I don't know)
I don't have a way to set the pressure, only a way to read it as far as I can tell.

5
Kegging and Bottling / Pressure question
« on: July 19, 2013, 05:44:04 PM »
I just recently upgraded to kegging and am loving it.
My first beer on the keg (Amber) was at high pressure, lots of foam and I had to be careful not to spill. My IPA, the second beer on my kegerator, comes out quite slowly, even after the sediment. It is still carbonated and tastes great.

I am wondering where the difference comes in to play.
I feel like I did something wrong on the second keg.

FACTS:
first beer poured fast and foamy
second beer pours slow but nothing wrong with it
connected to the same CO2 and beer connectors
second beer has been carbonating for 1 week
first beer poured fast as soon as I put it on
CO2 line is split to 2 kegs in the kegerator

Any info would be great. I want to learn!

6
Extract/Partial Mash Brewing / Re: Vinegar Flavor
« on: July 09, 2013, 10:16:53 AM »
I use an oxygen canister connected to a diffusion stone like device and the beer is aerated in 20seconds or so. I cleaned it well enough I think.

Might want to try boiling the diffusion stone for 20 minutes or so.

I boiled and sanitized the diffusion stone and that seemed to have fixed the issue. Current batch is clean and ready for kegging.

7
Kegging and Bottling / carbonating 2 beers on a single tap system
« on: July 08, 2013, 12:22:12 PM »
I have a single tap system. However, I would like to be able to start the carbonation of a second keg while serving off the first one. Should I just use sugar to get the carbonation started, or do I need to split my CO2 line to prepare the keg? Is that even possible?

Advice requested.

8
Extract/Partial Mash Brewing / Re: Vinegar Flavor
« on: July 02, 2013, 12:41:51 PM »
I use an oxygen canister connected to a diffusion stone like device and the beer is aerated in 20seconds or so. I cleaned it well enough I think.

Might want to try boiling the diffusion stone for 20 minutes or so.

Boil the stone with the wort?

9
Extract/Partial Mash Brewing / Re: Vinegar Flavor
« on: July 02, 2013, 08:41:46 AM »
From my research so far I gather that they are probably getting contaminated. However, this last batch was so clean I don't see how it could be so.

So was the last batch unaffected by the vinegar?

Either way, vinegar usually comes from acetobacter. Acetobacter is a bacteria that thrives on oxygen and uncleanliness. Can you go into more detail on your process?

My last batch smells / tastes terrible - vinegary as well.

After the beer has cooled I put my aerator into the carboy before pitching the yeast. I use an oxygen canister connected to a diffusion stone like device and the beer is aerated in 20seconds or so. I cleaned it well enough I think.

Just for kicks, I'll not aerate today and report back.

10
Extract/Partial Mash Brewing / Vinegar Flavor
« on: July 01, 2013, 09:39:49 PM »
My recent batches have all had a vinegar flavor to them. From my research so far I gather that they are probably getting contaminated. However, this last batch was so clean I don't see how it could be so.

Equipment that touches the wort:
Glass carboy - old but well sanitized
Copper coil wort chiller - sanitized and put in at 20min on the boil
Plastic Funnel. - Bought a new one and sanitized it
Metal aerator - Well sanitized

If anybody can think of something causing this problem it would be much appreciated.

Gaffer

11
Homebrew Competitions / Who won at Stone AHA rally
« on: March 13, 2011, 01:37:25 PM »
I'm wondering who won the competition. I drank the beer, I voted, but it was time to leave before they announced the winner. Does anybody know who won the Stone AHA rally Homebrew Competition?

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