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Messages - narcout

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Ingredients / Re: All Zythos
« on: January 21, 2014, 02:29:58 PM »
I have the American Black Ale referenced above on tap now, and it's pretty tasty.  Next time I'd probably throw in an other two ounces of Chinook though.

Kegging and Bottling / Re: Bottling off a keg
« on: January 07, 2014, 02:26:28 PM »
So, the reason why I want to do this is to fill a few bottles off a keg for competition purposes. Or should I just fill the bottles out of the fermenter and use those carbonation tablets?

I pretty much only fill bottles for competition purposes as well.  I've had great results with the method I posted above (I've not gotten dinged for oxidation, low carbonation, etc.).

I've never tried the carbonation tablets, but I've heard bad things.

Kegging and Bottling / Re: Bottling off a keg
« on: January 07, 2014, 01:38:41 PM »
If done right (without loosing too much CO2 to foaming), yes.

Well....continue lol....elaborate on how to do it right

Sanitize bottle, cap and faucet
Turn off gas to keg
Vent most of the pressure from the keg
Purge bottle with CO2 (optional)
Gently fill bottle from tap (holding the bottle at an angle to prevent foaming)
Cap on foam
Turn gas back on to keg

If you are filling multiple bottles, you might need to give the keg a shot of CO2 every so often to keep the beer flowing at a good rate.

Ingredients / Re: Gotta Vent about CaraPils
« on: December 13, 2013, 05:29:18 PM »
I swear Sierra Nevada's website used to specifically list carapils as an ingredient in Torpedo and Celebration. 

Now it just says "Two-row Pale, Caramel." 

Equipment and Software / Vinyl tubing for immersion chiller
« on: December 08, 2013, 10:48:07 AM »
Does anyone know what size tubing fits best on a standard immersion chiller made from 3/8" copper tubing?

Can you force 5/16" on there or is it better to just use 3/8"?

General Homebrew Discussion / Re: Cold Crashing
« on: December 06, 2013, 04:05:06 PM »
just a little bit- my latest IPA is not quite as hoppy in aroma as usual, though not what I would consider oxidized.

I'd just read another brewer, whom I respect, being very OCD about crashing his IPAs and how he feels he oxidized one by crashing with too much head space in the fermentor, which got me thinking.

Lately, I've been crashing in the primary on a lot of beers to get the cleanest/clearest beer possible in the keg, but maybe I will go back to transferring to a keg, dryhopping and then crashing/carbing.

Maybe I'm misreading your post, but are saying you recently switched from dryhopping at fermentation temperature to cold crashing and then dryhopping at serving temperature?

If so, that could be a factor in loss of hop aroma.

Kegging and Bottling / Re: Storing an empty keg
« on: November 29, 2013, 08:53:12 AM »
I store kegs clean and dry with the lids on.  Keeping them filled with sanitizer seems like overkill to me.

Typically, I just rinse everything with hot water, but once every couple of cycles I'll give them an oxyclean soak.

Everything is sanitized before use with Iodophor.

General Homebrew Discussion / Re: Dealing With Non-Homebrewers
« on: November 28, 2013, 08:20:18 AM »
I don't like people who don't know anything about homebrewing beer or much about craft beer


The Pub / India Pale Lagers
« on: November 27, 2013, 10:47:34 AM »
I don't know if this is a national trend or just something that is popping up here in Southern California, but I've seen a lot of "India Pale Lagers" appearing on menus recently.

Anyone else notice this?

Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 23, 2013, 08:57:43 AM »
I would have probably gone .37 lbs carafa but aside from that looks solid.

Yeah, I guess that looks a bit weird.

I'm using the old version of Beersmith, and .38 lbs. is how the program represents 6 ounces of malt.

Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 22, 2013, 06:05:45 PM »
Here's one I brewed earlier this year that took first place at the SoCal Regional Homebrew Championship (Tip: I don't think category 4 gets a lot of entries).

10 lbs. Munich malt (10L)
.5 lbs. Belgian pilsner (I meant to use 100% Munich, but I realized on brew day I was a half pound short)
.38 lbs. Carafa II

1.25 oz. Hallertaur - 60 min
.5 oz. Hallertaur - 20 min

Wyeast 2352 - Munich lager II

Single infusion mash at 153 degrees

I brewed with 100% distilled water and added 5 grams of calcium chloride and 3 grams of gypsum to the mash.  The mash and sparge pH were both 5.3 (I did not mash the Carafa but added it to the sparge).

I had read that people were having issues fermenting this yeast at lower temperatures so I kept it between 53 and 54 before letting it rise into the low 60's for a D-rest.

This is more or less Jamil's recipe from Brewing Classic Styles (except for the pils malt sub and the yeast selection).

Kegging and Bottling / Re: Co2 and Liquid Lines
« on: October 31, 2013, 02:30:50 PM »

Also using the clear serving line instead of the colored "gas" lines allows you to see if you get anything back in the gas side, which will happen some time to everyone.

I have the red 5/16" lines for my gas lines and I've gotten beer backed up before. It was the culprit to beers going bad after a week in the keg for almost 2 years! I disassembled everything, soaked in PBW and hang dried them for a couple days; all is well. I'm definitely going with clear lines when I replace these, though, just so I can see when that happens.

Wouldn't check valves prevent this?  If you don't have them in your manifold, you can buy gas disconnects that contain their own.

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