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Messages - narcout

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Equipment and Software / Re: brew bucket
« on: January 15, 2018, 06:41:52 PM »
At some point I may move from carboys to stainless steel.  When I do, it will most likely be to corny kegs- they are the lowest priced option and can do transfers with CO2 pressure.  I'm surprised I don't hear more people singing their praises on the forum.  Maybe they are not as good as I think?

I have two 10 gallon corny kegs, and they make fantastic fermentors.

Kegging and Bottling / Re: Oxidized DIPA -again...
« on: January 15, 2018, 06:40:33 PM »

General Homebrew Discussion / Re: Pics of recent brews?
« on: January 07, 2018, 08:11:34 PM »
New keg tapped tonight.  Pale malt and oats.  Citra, Mosaic, Nelson Sauvin hops.  Fermented with Sacc Trois.  Aged on French oak and peaches.  Lots of peaches.  Two strains of Brett: lambicus and claussenni. 
It's pretty damn tasty y'all.

Yeah, that really does sound awesome.

The Pub / Re: Happy Brew Year
« on: January 06, 2018, 09:44:16 PM »
I think you were here for the worst. I think more people are just ACTUALLY brewing instead of talking about brewing on the forums.

What actually happened was that certain people treated longtime and valuable posters of this forum so rudely that they decided to stop contributing and being a part of the community - and it's our collective loss. 

It really bothers me that a group of people who enjoy the same hobby can't treat each other with basic respect and politeness.  Can we do a better job in 2018?

All Grain Brewing / Re: Sudden Barley Crusher issue
« on: January 06, 2018, 09:21:41 PM »
Anyway seen this or have ideas?

A common issue with the BC is that, over time, the knurling on the rollers wears down and the passive roller stops spinning.

It happened to me after maybe 8 or 9 years of use.  You might be able to send it back to the manufacturer for refurbishing.  Personally, I just bought new rollers (and it totally fixed the problem).

General Homebrew Discussion / Re: Pics of recent brews?
« on: January 06, 2018, 09:16:46 PM »
Looks good. What strain, out of curiosity?

Thanks, man.

I pitched one packet each of 3724 and 3711.  In my opinion, it gives you most of the flavor of 3724 with the mouthfeel/dryness/ease of use of 3711.

General Homebrew Discussion / Re: Pics of recent brews?
« on: January 06, 2018, 05:34:50 PM »
A Saison that's pouring a bit too clear, but it's near the end of the keg. It still tastes good though (probably the best beer I brewed in 2017).

Kegging and Bottling / Re: AHA Guide to Kegging article
« on: December 31, 2017, 05:21:23 AM »
Here's one (and only one, granted) bit of evidence:

I dig Brulosophy, but both beers were oxidized in that particular experiment.

General Homebrew Discussion / Re: Propagate yeast.
« on: December 27, 2017, 09:45:03 PM »
But I still have to wonder, "increase the fermentability" relative to what?

Yeah, I don't know.  The response was to a question about whether dry yeast are suitable for high gravity brewing.

There's some interesting info in the link below that is possibly relevant from Dr. Clayton Clone who I believe works (or worked) at or with Lallemand.

"We recommend that the rehydrated yeast be added to the wort within 30 minutes. We have built into each cell a large amount of glycogen and trehalose that give the yeast a burst of energy to kick off the growth cycle when it is in the wort. It is quickly used up if the yeast is rehydrated for more than 30 minutes. There is no damage done here if it is not immediatly add to the wort. You just do not get the added benefit of that sudden burst of energy."

He stated somewhere else (and this info may be in Yeast as well) that because of the way in which it is propagated Lallemand dry yeast has sufficient lipids for 3 to 4 growth cycles right out of the package.  Unfortunately the link for his response no longer works.

General Homebrew Discussion / Re: Propagate yeast.
« on: December 27, 2017, 09:04:28 PM »

"Fermentis dry yeast are propagated in fed batch systems where nutrients and Oxygen are continuously brought to the fermentation media thus enhancing the fermentability of the yeast."

The Pub / Old Brewing Photo
« on: December 26, 2017, 06:02:28 PM »
I came across this picture in a book of historic photos of Los Angeles (you can click the photo to see a much larger version).

A horse-drawn wagon outside the Eastside Brewery, Los Angeles. c. 1902.

At HomeBrewCon ITW was showing a secondary pressure regulator that was pretty cool, and relatively cheap if you wanted multiple.

Thank you for posting that.  I was checking those out at HBC but couldn't remember the name of the company. 

Pretty slick

The Pub / Re: Porch Pirates
« on: December 18, 2017, 06:33:55 PM »
Seriously, that's legal?

Generally, you can't set deadly traps on your property. 

Rigging a package to set off a blank shotgun shell exposes you to potential criminal and civil liability.  It's a terrible idea.

What if the person who picks up the package is a neighbor who is trying to be helpful, a postal worker who moves it to stack more packages that have arrived, a neighbor's young child who doesn't know any better? 

What if the loud noise causes a heart attack or ejects hot gas or plastic shrapnel that injures someone?

General Homebrew Discussion / Re: Mash/wort pH and oxidation
« on: December 17, 2017, 06:52:12 PM »
5.1-5.2 ideal with regard to what goals?

Sorry, I should have been more clear.  I was referring specifically to reducing LOX activity as per Reply #3 above.

General Homebrew Discussion / Re: Mash/wort pH and oxidation
« on: December 17, 2017, 05:43:47 PM »
Does mash and wort pH in any way affect susceptibility to oxidation later on?  Sorry, I was really tired when I posted that last night,  just wanted to get it out there.

Yes, Lower pH reduces LOX potential and LOX turns into T-2-N later on down the road.

Thanks, I expected you'd turn up with the answer!  I've been rethinking (trying to minimize) my liquor treatment lately, and trying to balance all considerations as to what is really a necessary pH target.

5.1-5.2 according to K.

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