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 - narcout

Pages: 1 2 [3] 4 5 ... 105
Kegging and Bottling / Re: where to buy CO2
« on: July 03, 2017, 11:02:52 AM »

All Grain Brewing / Re: No sparge brewing
« on: June 30, 2017, 09:41:40 AM »
I've brewed my last 7 or 8 batches using the no sparge method.

The only things I've noticed are that my efficiency dropped a bit (which is no big deal), and I have to add more acidity to hit my target pH (which also isn't much of an issue).

Kunze notes on page 223 that a thicker mash better preserves B-amylase, but I personally haven't seen any change in attenuation levels from the thinner mash. 

Equipment and Software / Re: Pressurized transfers are amazing
« on: June 28, 2017, 01:59:57 PM »
If you want to make another incremental improvement: use a barbed swivel nut to connect your liquid tubing to a disconnect seated on your keg liquid out post and connect some tubing to a gas disconnect on the gas in post and run it into a container of sanitizer.

That way you can keep your keg lid completely closed and ditch the tin foil.

That was one of the better and more interesting interviews I've heard in a while.

Everyone's recap reminds of something that I totally forgot about.

Thursday night karaoke was so much fun; you killed it.

Great hanging out with you

General Homebrew Discussion / Re: Canning your home-brew
« on: June 19, 2017, 11:51:33 AM »
Please tell me that thing is affordable.

I think they were listed at $699. 

We missed you this year, man.

General Homebrew Discussion / Re: Canning your home-brew
« on: June 19, 2017, 11:45:33 AM »
The hand cranker?  It was actually pretty fun to use.

Kegging and Bottling / Re: First spund
« on: June 14, 2017, 05:34:59 PM »
What's the best way to check if the beer is done?

For ales I don't even worry about letting pressure out, I just close the PRV all the way and watch for the pressure to stop increasing.

General Homebrew Discussion / Re: Should I transfer to secondary?
« on: June 13, 2017, 09:21:17 AM »
Yeah, unless you need to free up your primary so you can start another batch, I'd leave it alone.

Are you dry hopping?

General Homebrew Discussion / Re: Chlorine/Chloramine in rinse water?
« on: June 12, 2017, 11:01:03 AM »
My question is will  the chlorine or Chloramine evaporate as the bottles dry or will it leave behind a residue? I'll be sanitizing them with starsan before use so they will get a good rinse, but I don't know if this will cause problems post bottling.

It's never caused me any issues, and my tap water is treated with chloramines.

General Homebrew Discussion / Re: Pics of recent brews?
« on: June 11, 2017, 08:24:43 PM »
Pils and sugar?  Pils, pale ale malt, and sugar?

Nothing crazy:

53% pils
21% pale
11% wheat
15% cane sugar

I'm test driving the Lallemand Abbaye with my "3 Monks" recipe:

65% Pils/Pale blend
15% Vienna
 5% CaraHell
15% Table Sugar

Cool. Looking forward to hear how it works out for you

General Homebrew Discussion / Re: Pics of recent brews?
« on: June 11, 2017, 04:14:41 PM »
Thanks, I think it's my best iteration to date.  I don't know if it was because I used a repitch or something else, but I got more and better character out of the 3787 than usual.

General Homebrew Discussion / Re: Pics of recent brews?
« on: June 11, 2017, 09:39:49 AM »

Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 08, 2017, 09:35:10 AM »
Beer yeast usually have 5-10 x 109 cells per gram. Abbaye [has] more like 5-7 x 109 cells per gram.[/b][/color]

I wonder why this is so at odds with what people who have done cell counts report.

It occurs to me that it's going to be difficult to control yeast growth by restricting oxygen, though only for the first generation.

Pages: 1 2 [3] 4 5 ... 105