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Messages - narcout

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31
Kegging and Bottling / Re: starsan +iodine ?
« on: April 08, 2018, 09:57:27 PM »
Iodophor is so fast, effective, and easy to use, I don't understand why people bother with anything else.

Plus, it smells good.

32
The Pub / Dri-Dek
« on: April 07, 2018, 11:36:19 PM »
This stuff is pretty cool.

They use it around the pool where my kid takes swimming lessons, and I've seen it at a bar being used for draining glassware.  It could have a variety of applications for homebrewing.

https://www.dri-dek.com/

33
General Homebrew Discussion / Re: Invincible Rumors
« on: April 07, 2018, 03:20:31 PM »
Regarding pro vs homebrew methods, I think we are at a distinct advantage sometimes, for instance able to heat and chill quickly, using immersion chillers, and not having to make excessive use of pumps.

I always think of hydrostatic pressure on yeast.

34
General Homebrew Discussion / Re: Invincible Rumors
« on: April 07, 2018, 03:06:57 AM »
The truth of the matter is that all commercial concepts apply at the homebrew level as that is likely where we got them from.

I don't see why it has to be an all or nothing proposition.  I think some things are applicable and some aren't. 

35
General Homebrew Discussion / Re: Cleaners
« on: April 06, 2018, 06:50:03 PM »
General everyday cleaning: dish soap or oxyclean free

More aggressive cleaning: Craftmeister alkaline brewery wash

Sanitizing: Iodophor

Tough spots on stainless steel (burnt wort on kettle bottoms, etc,): Barkeeper's friend

36
All Grain Brewing / Re: APA malt bill advice
« on: April 05, 2018, 07:23:38 PM »
favorite is around 93% 2-row and 7% C-60.To me, it tastes pretty close to SNPA, which is my favorite commercial APA. 

I've played around with lighter crystal malt, wheat, no crystal malt (just base and lightly toasted), and the above is what I keep coming back to.

That's just my personal preference though.

I agree. I eschewed 60 for the longest time, but I am now finding that its what I've been missing all along.

If I recall correctly, it's basically the recipe that Beerfan posted on the NB forum many years ago in the SNPA Cloning Made Simple thread.  Ironically, it eventually grew into a massive 20 page beast.

37
Yeah, that was a great one.

38
All Grain Brewing / Re: APA malt bill advice
« on: April 04, 2018, 07:24:28 PM »
My favorite is around 93% 2-row and 7% C-60.  To me, it tastes pretty close to SNPA, which is my favorite commercial APA. 

I've played around with lighter crystal malt, wheat, no crystal malt (just base and lightly toasted), and the above is what I keep coming back to.

That's just my personal preference though.

39
All Grain Brewing / Re: Baking Soda In Sparge
« on: March 27, 2018, 05:01:44 PM »
Sorry I was vague.

Yes in the sparge water.

I didn't catch that.  If you kept your pH in line, you should be ok though.

40
All Grain Brewing / Re: Baking Soda In Sparge
« on: March 26, 2018, 10:47:12 PM »
It's ok to use baking soda, but you need to watch your sodium levels as it contributes both sodium and bicarbonate.

2.25 grams of baking soda in 6.75 gallons of water would add 24.2 ppm sodium and 64.1 ppm bicarbonate.  If you started with RO water and didn't add any other sodium, you should be alright.

41
General Homebrew Discussion / Re: Trub Shmub
« on: March 26, 2018, 05:49:36 PM »
Jim, which podcast are you summarizing.  Was the Stone experiment about hot break, cold break or both?
I'm not Jim, but it's MBAA podcast episode 47.  And they're talking about whirlpool trub, so a mix of hot, cold and hops presumably.

On a commercial scale, I believe they whirlpool prior to chilling.

42
General Homebrew Discussion / Re: recirculate mash?
« on: March 23, 2018, 07:50:34 PM »
Here are a few interesting excerpts from TB&M.  The first concerns lautering and the last two are about post-boil wort.






43
All Grain Brewing / Re: False bottom for small BIAB?
« on: March 18, 2018, 04:03:56 PM »
I would call these guys.  I believe they fabricate false bottoms for the larger SS brewtech kettles.

http://www.norcalbrewingsolutions.com/store/index.html

44
All Grain Brewing / Re: Two vessel system
« on: March 10, 2018, 08:46:49 PM »
Hey narcout thanks for the interest. I'm new to this no Sparge method and to answer the question about vorlauf I thought maybe it would be a good idea to do so I didn't have as much sediment going through my pumps and into boil kettle. As far as the rims rocket goes I figured a simple on of controller such as the inkbird would work. I was going to place the temp sensor in the MT because I feel as though that is the more important temp to measure to control the temp of the mash. If mash temp dips too low rims rocket will turn on until it reaches temp and Visa versa. As far as order goes mt-bk-rims-mt and not just mt-rims-mt is because I don't believe my MT is large enough to accommodate total water volume and grains. Let me know what you think. Thanks again

Got it.

Have you already purchased the gear?  It might be easier to buy a larger mash tun rather than splitting the volume between the tun and the BK.

Regarding the Inkbird, it might be worth contacting Blichmann and asking their opinion on whether it will work well.  I think a PID would be better, but I'm not speaking from personal experience so this whole post is just conjecture.

I know the manual for the Rims Rocket states that the temperature probe should be located at the output of the  RR.  If you put the probe in the mash tun, I think the wort coming out of the RR will be hotter than the main mash.  You might effectively be mashing a few degrees higher than you intend.  Maybe ask Blichmann about that as well?

There are some people on this forum using a RIMS so hopefully they will chime in. 

45
All Grain Brewing / Re: Two vessel system
« on: March 09, 2018, 10:24:34 PM »
Heat strike water in BK to STRIKE temp (using beersmith calc for temp and volume)

Pump water into mash tun from bottom up

Using Beer Smith fly Sparge volume heat water to MASH temp.

Vorlauf until wort runs clear.
Now using two pumps and a RIMS rocket controlled by inkbird controller with temp sensor in a thermowell in the mash tun, recirculate at set temp from bottom of mash tun to whirlpool inlet in BK, out of BK through rims rocket, back up to auto Sparge arm.

After 60 min recirc at set temp raise temp to mashout using propane burner under BK or with rims rocket. Once mashout is complete pump remaining wort into BK and continue on with brewing.
Sorry about the lengthy post just want some input. Here's a current pic of my rig

There are a few things I don't understand.

Are you planning to sparge or not?

Why vorlauf at the beginning of the mash if you are going to be recirculating the whole time?

Why is the wort flowing MT > BK > RR > MT, rather than MT > RR > MT?

Will an Inkbird work well with a RIMS Rocket?  I don't have one, but I thought it was designed to work with a PID controller.

Also, don't you want the temp sensor at the output of the RIMS Rocket rather than in the mash tun?  I don't have a RIMS setup so I could be wrong, but I've researched them a bit as I was seriously considering going that route at one time.

I switched to a 2 vessel, no-sparge method a little over a year ago and have been pretty happy with it.

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