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Messages - narcout

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1
General Homebrew Discussion / Re: Pressurized Racking/Transfer
« on: February 09, 2016, 10:31:47 AM »
If your conical can handle of few psi, pumping a bit of CO2 into it will probably help.

2
Kegging and Bottling / Re: kegerator drilling question
« on: February 08, 2016, 04:05:10 PM »
-After I drill a hole do I just feed my gas line through the hole?
     -What do you guys do besides putting the tubing through the hole (to make sure it's airtight)?

Thanks!

I store my tank in the kegerator, but if I were going to put it outside, I would do something similar to what is shown in response #4 of the following thread: https://www.homebrewersassociation.org/forum/index.php?topic=25373.0

3
Yeast and Fermentation / Re: Winter Wyeast PC Strains
« on: February 06, 2016, 03:49:17 PM »
I'm planning on trying the 1768 next weekend in a 100% Golden Promise ale, though I'm still deciding on pitch rate and fermentation temp.

4
Equipment and Software / Re: stick heater for mashing...or steam!
« on: February 03, 2016, 05:12:54 PM »
maybe this would be a better route and only $69. use steam under pressure so no oxygen introduced, and heat the mash through steam entering the mash tun outlet valve and through my manifold into the mash bed. at 210-212F shouldn't take long to raise 15F.

http://www.infinitytools.com/Earlex-Steam-Generator-For-Wood-Bending/productinfo/101-301/?gclid=CjwKEAiA58a1BRDw6Jan_PLapw8SJABJz-ZWN6fro8n-I2ZL4lRf1j4YsC_kGsAmecVjX_9p6pzW6xoC5Szw_wcB

There was a user on the NB forum (beerider) who used to heat his mash with steam.  If I remember correctly, he used a pressure cooker and a copper manifold.

As I lamented in a previous thread, NB recently changed their forum, and posts from before 2013 no longer seem to be accessible.  It's unfortunate, because he had posted pictures of the whole setup over there.


5
Ingredients / Re: flavor contribution from roasted grain added at sparge
« on: February 03, 2016, 10:15:07 AM »
I am looking to get mostly color from a dark roasted grain like carafa special III but would also like a bit of flavor to transfer to the final beer. When adding during the sparge I assume some flavor be transferred?

My experience is that you will get a moderate amount of flavor and a bit of roast when adding Carafa Special (though I usually use the II and not the III) during the sparge (and I'm referring to batch sparging).

6
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 30, 2016, 09:14:26 PM »
I'm about halfway through the mash on a Belgian Strong Golden.

With a little luck, I'll be in bed by one.

7
Kegging and Bottling / Re: Eve of First Kegging
« on: January 30, 2016, 09:05:23 PM »
So tomorrow afternoon I will connect the CO2 tank to the in valve, let it run for 5 or 10 sec, turn off the regulator (at both the shutoff valve and red knob?)

You can just close the shutoff valve.  No need to also turn down the knob.

set the regulator to 5 psi, open the shutoff valve, fill the keg's headspace with CO2, then reset the regulator to somewhere between 6.6 and 7.7 psi and listen for the CO2 to stop flowing.

No need to fill the headspace at 5 psi and then turn up to your carb/serving pressure.  You can just start at your carb/serving pressure and leave it alone.  I like to purge the headspace after filling the keg.

I had assumed it stayed connected the whole time.

You can leave the gas connected and on the whole time.  It will not cause an issue unless you have a leak somewhere in the system.

Make sure the disconnects are fully seated on the keg posts.  I had trouble with that when I first started.  On the disconnect, you want to pull the ring up and really push it down onto the post.

8
General Homebrew Discussion / Re: Help with new oxygenation kit
« on: January 30, 2016, 08:35:52 AM »
I have occasionally had issues threading the regulator onto those red oxygen tanks.  Once I get it on properly, I don't bother to unscrew it until the tank is empty.

9
Ingredients / Re: Single-hopped beers 2015 edition
« on: January 29, 2016, 04:53:53 PM »
I just received 8 oz. of Vic Secret yesterday.  They are like 17.4% AA. 


10
Yeast and Fermentation / Re: Lager starters
« on: January 28, 2016, 05:41:40 PM »
For lagers I use 1L oxygenated starter with no stirplate, sat in my fermentation chest at lager fermentation temp, and pitch the whole thing at 12 hrs. Same as ales, but cooler and 4 hrs longer wait.

I thought you said in the "Rube Goldberg" thread that you were pitching two 1L starters?

11
Ingredients / Re: chit, spitz, carapils and carafoam
« on: January 28, 2016, 05:39:40 PM »
I only just started experimenting with chit malt, so I can't answer the original question.

Currently, 8% chit in an amber lager is feeling like a bit much though...

12
Ingredients / Re: chit, spitz, carapils and carafoam
« on: January 28, 2016, 01:33:26 PM »
By the way, where can a fella buy some chit malt? I see this Brew Brothers place has it, but are there any other places? A web search isn't turning up a whole lot of results...


I get mine from Brew Brothers. Not a lot of sources for homebrewers.

That is where I ordered mine from as well. 

13
General Homebrew Discussion / Re: Oxidation - Mitch Steele
« on: January 27, 2016, 02:56:07 PM »
I recently finished American Sour Beers, and this thread reminded me of a passage where the author states that some of the less robust bottle caps will actually allow oxygen to flow into a capped bottle of carbonated beer.  I believe he cited a particular law of physics, but I don't have the book in front of me.  I found that surprising.

Personally, after fermentation is complete I purge my fermentor with CO2 and cap it.  I then transfer under CO2 pressure into a purged corny keg, hook it up to the gas, purge the headspace, and stick it in the kegerator for carbonating.  I don't know what further measures I could take.

14
Equipment and Software / Re: wifi temp controller?
« on: January 27, 2016, 01:26:39 PM »
I thought I saw on at the expo during last year's NHC. 

15
Ingredients / Vitners Harvest Purees
« on: January 27, 2016, 10:35:31 AM »
To anyone who has used these pureees in secondary before, how long did it take to ferment out? 

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