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 ... 23 24 [25] 26 27 ... 102
361
Kegging and Bottling / Re: Washer seals for old kegs
« on: April 20, 2016, 09:38:46 AM »
Yes the keg has female threads.

I've never seen that before, interesting.

I forgot also to answer the Q - yes, the dip tube fits through the 'washer' so the washer sits around the head of the dip tube. So the washer surrounds the flare of the top of the dip tube.

One of my 10 gallon corny kegs (a very old one) has something similar, but I don't know where you can find a replacement.

It might be worth a call to these guys, as they carry some older keg parts (race track lids, etc.): http://www.chicompany.net/

Otherwise, maybe take it to Home Depot and see if they have something similar.  Per the link I posted earlier, a rubber slip joint washer might work with a bit of sanding.

363
Kegging and Bottling / Re: Washer seals for old kegs
« on: April 19, 2016, 02:09:17 PM »
I figured out how to view the pictures. 

Does that thing fit around the dip tube (dip tube goes through it) or does it sit on top of the dip tube?

From your first picture, it almost looks like the keg has female threads, is that the case?  Can you post a picture of the keg post?  Is there a manufacturer's stamp on the keg?

364
Events / Re: AHA Forum Meetup at NHC
« on: April 19, 2016, 01:15:37 PM »
We're planning to schedule the Forum Meet & Greet inside the Social Club this year.

We were really happy with the success of last year's meet & greet, and we heard your comments about food & beer. With the meet & greet being in the Social Club, everyone will have access to beer, as well as the ability to purchase food in the Expo Hall.

Well, that takes care of that.  Sounds great, thanks

366
Kegging and Bottling / Re: Washer seals for old kegs
« on: April 19, 2016, 09:18:42 AM »
Your pictures aren't showing up (at least not for me).

Is this what you are after?

http://www.hopgoblin.com/Ball-Lock-Plastic-Insert-Type-C-p/kg87023.htm

Edit - A bit more info:

The inserts I linked to above actually come in two sizes (one being a bit taller than the other).  The version above is the taller kind and is the only kind I have found still available.  They fit "Type C" keg posts.  If you need the shorter ones, I think you could probably sand the taller ones down.

I have an older 10 gallon corny keg that came with posts that required the shorter insert, but I found that Type C posts would also fit the threads so I just replaced them.

Apparently, you can also replace the inserts with parts you can find at Home Depot.

http://hbd.org/uchima/kegging/kegadvent.html

367
Events / AHA Forum Meetup at NHC
« on: April 17, 2016, 01:02:26 PM »
Are we going to do the forum meetup again this year?

If so, would there be any interest in getting some food and, provided it's not against the rules, some beer?

Maybe get a sixtel of a local micro?   

368
All Grain Brewing / Re: First lager!
« on: April 16, 2016, 08:33:55 AM »
I know this isn't the equipment section, but any advice on temp controllers? I could build my own, but part of me wants a COTS solution.

I've had this one for a while and really like it (much better than the Johnson A419 I used before).

http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=334

369
All Grain Brewing / Re: Dry hopping
« on: April 15, 2016, 11:08:08 AM »
Seems like I always end up with a green mass floating on top with pellets anyway.

These things are awesome:

http://www.stainlessbrewing.com/Dry-Hopper-with-twist-cap-currently-out-of-stock_p_155.html

370
Beer Travel / Re: Driving from Miami to Key West next week
« on: April 14, 2016, 10:39:54 AM »
Thank you everyone, I am taking a rod and will try for bonefish in islamorada.

Man, I love Islamorada.  Have fun.

371
Beer Recipes / Re: Kölsch spam train
« on: April 14, 2016, 09:26:52 AM »
7. Then this (from Warner): "The fermentation should take four to five days before end attenuation is reached. If carbonating using priming sugar or forced carbonation, allow to end ferment. Otherwise, transfer to a pressurized aging vessel with 15% residual fermentable sugar. If possible, cool from 59 to 32 °F (15 to 0 °C) over five to seven days. Allow pressure to build in aging vessel and hold temperature at 32 °F (0 °C) for 21 days. Carbonate to 2.3 volumes for keg Kölsch and 2.5 to 2.65 volumes for bottled Kölsch. Clarify as desired, transfer to bottle or keg, and serve at 46 to 50 °F (8 to 10 °C)." Has anyone tried the latter method? Does it make a difference?

It's not about Kolsch specifically, but you might find this interesting:

https://edelstoffquest.wordpress.com/2016/03/11/brewing-a-bavarian-helles-part-6-4-classic-secondary-fermentation/

372
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 13, 2016, 09:58:38 PM »
I have the links to the publications that I provided to Martin if anyone is interested.

Cool. Please post.

373
Kegging and Bottling / Re: Tubing Length
« on: April 13, 2016, 09:09:30 AM »
I'm into getting all the work done up front with minimal fuss later. Delayed gratification is where it's at.

You might want to check out some forward sealing faucets.

374
Yeast and Fermentation / Re: Confessions of a Yeast Abuser
« on: April 12, 2016, 09:51:59 AM »
Anyway here's a 2008 paper suggesting that pitching rate makes very little difference to flavour, except for diacetyl level rising with high pitching rates (http://www.ncbi.nlm.nih.gov/pubmed/19018524).

This one came to opposite conclusion regarding diacetyl, though it was studying high gravity fermentation with lager yeast. 

I think this stuff is interesting and fun to read, but I don't know if it is all that relevant to what I'm doing. 

"As expected, increasing the pitching rates led to faster fermentation rates and higher yeast cell counts. Formation of 2-methyl-1-propanol increased with increasing pitching rate, but the formation of 2- and 3-methyl-1-butanol decreased.  The pitching rate did not alter ester formation in these experiments, with the exception of isoamyl acetate, where the level declined with an increased pitching rate.  Lower pitching rates led to higher levels of diacetyl and 2,3-pentanedione. The effect of pitching rate on flavour compounds clearly merits further investigation."

http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2007.tb00259.x/pdf

375
Kegging and Bottling / Re: Tubing Length
« on: April 11, 2016, 08:40:05 PM »
Balancing a system is fairly straight forward: decide the temperature at which you are going to keep the kegerator, use a carbonation chart like the one below to figure out how much psi to apply, and use enough line to balance the pressure.  3/16" draft line provides somewhere around 2 psi of resistance per foot. 

http://www.kegerators.com/carbonation-table.php

If you balance it properly you can carb and dispense at the same pressure, so you really don't need to mess around with regulator very often.

Pages: 1 ... 23 24 [25] 26 27 ... 102