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Messages - narcout

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436
Kegging and Bottling / Re: Brown inside shank
« on: January 21, 2016, 01:40:23 PM »
If it really is that the chrome plating wore off, I wonder if these are still safe to use and also won't affect the beer flavor? I can't be the only one experiencing this. I'm surprised only a few have chimed in here.

I remember seeing several posts on the NB forum (which unfortunately are no longer accessible) about beer eventually eating through chrome plating in shanks and faucets.  I really cannot tell what's going on with that shank from the picture though.

I'm using stainless steel elbow shanks from Micromatic and have not had any issues with discoloration.

437
Equipment and Software / Re: Which oxygen stone/wand should I buy
« on: January 20, 2016, 10:45:15 AM »
I have the same setup. I eventually plan to replace it with this
http://www.morebeer.com/products/oxywand-05-micron.html
I like the fact that the stone uses a flared fitting to attach to the wand.  A while ago I saw some complaints about other ones where the glue holding the stone to the wand came undone.

Are some of them glued?  The stone on mine appears to be somehow fused (welded?) to the wand.

438
Yeast and Fermentation / Re: Winter Wyeast PC Strains
« on: January 20, 2016, 10:41:08 AM »
The beer was heavily underpitched (~60B cells into 5.25G @ 1.050); had a decent lag phase of ~15 hours; and fermented warm (68-72F).

Any issues with attenuation? 

439
Equipment and Software / Re: pH Meter: Balancing cost and quality
« on: January 19, 2016, 01:44:19 PM »
Just heard an interview with John Palmer and he stated he thought the colorphast brand strips were adequate for the home brewer and that he wasn't up for the cost/maintenance the probe styles. I'm just starting to get into the water quality issue and that's why i'm asking. Anyone have any input on these strips or am i kidding myself? I don't know if i need .05 accuracy when it comes to ph.

I used them for a long time.  My experience is that they are ok at letting you know if you are in the correct range, but you can't really pin down an exact reading.

They do tend to read about 0.3 too low as Kaiser demonstrated.   http://braukaiser.com/wiki/index.php?title=An_Evaluation_of_the_suitability_of_colorpHast_strips_for_pH_measurements_in_home_brewing

They also seem to read the same whether or not you cool the sample to room temperature or just dip them in the mash (at least that was my experience).

$20 for a box of 100 is the best price I've seen: http://www.sanitationtools.com/products/colorphast-ph-strips-single-box


440
Yeast and Fermentation / Re: Stir Plates
« on: January 18, 2016, 03:31:00 PM »
There are several others, but I believe this is the master thread on the topic: https://www.homebrewersassociation.org/forum/index.php?topic=24447.0

It's a long one.

To answer your original question, I have a Corning (suplus lab equipment from Ebay).

441
Commercial Beer Reviews / Hobbit Beer
« on: January 17, 2016, 03:04:17 PM »
A friend recently came back from New Zealand, and he brought back some hobbit beer.  It's brewed in NZ, and I believe only available at the Green Dragon Inn at Hobbiton.

It's 3.7% abv and has a soft, round flavor with a nice caramel note.




442
Equipment and Software / Re: pH Meter: Balancing cost and quality
« on: January 17, 2016, 02:52:45 PM »
You can get an MW101 for $70 on Ebay with free shipping.

443
Kegging and Bottling / Re: Hose on first?
« on: January 17, 2016, 02:42:01 PM »
Airgas is in my area but the local homebrewers advise it is very expensive compared to other local options.

It's $20 here to swap a 10 lb. tank, and it lasts me about 10 months.

I'm willing to believe devices other than hoses could regulate tap pressure.

You could get a flow control faucet, but I didn't see that the Intertap faucet you linked to above had that feature.


444
Kegging and Bottling / Re: 80% CO2, 20% N2 - possible, yeah?
« on: January 16, 2016, 10:58:43 AM »
Man, it's sad to see Mark's username in "Guest" status. I think we must've drilled him too hard with questions and burnt him out. That's a bummer...

That's not what happened.  See reply #7 in the thread titled "The Pub?".

445
General Homebrew Discussion / Re: 2015 Hop crop
« on: January 16, 2016, 10:52:00 AM »
just buy from yakimavalleyhops.com...

Thank you for posting this.  I did not know about that place, but I just ordered a pound of 2015 EKG, a pound of 2014 Styrian Goldings, and a half pound of 2015 Saaz.

I guess I need to buy that vacuum sealer now.

The hops I ordered Monday afternoon were on my doorstep Thursday evening.  I love this place - going to order some domestic pellets this week.

446
Kegging and Bottling / Re: Hose on first?
« on: January 16, 2016, 10:09:15 AM »
I don't understand how those setups can produce a good pour, and finding a place to fill or swap CO2 tanks is pretty easy in most places.

Check to see if there is an Airgas branch in your area: https://www.airgas.com/

447
General Homebrew Discussion / Re: Diacetyl?
« on: January 16, 2016, 09:48:10 AM »
I bet it's fine. 

There are a ton of hops in that recipe, and you say you only kegged it a week ago.  Let it chill for a while.

448
Equipment and Software / Re: The Beer Bug?
« on: January 15, 2016, 10:48:32 AM »
I actually think it's pretty cool, but it isn't compatible with my fermentors.

449
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 15, 2016, 10:40:56 AM »
If you repitched  a dry yeast from a previous fermentation (slurry) with poor aeration, then that could definitely be your issue. While dry yeast reportedly does not need oxygen in its initial use, subsequent generations will most definitely be oxygen deprived and in great need of proper aeration to fully attenuate your next batch of wort.

Hmmmm...if oxygen is used to synthesize sterols needed for yeast reproduction, but you already have a heavy population of yeast cells, do you really need aeration?

If you believe in the gospel according to S. Cerevisiae: (i) yeast cells harvested at the end of fermentation have reached quiescence and have low ergosterol and UFA reserves, (ii) ergosterol and UFA reserves help keep cell walls pliable, (iii) low pliability negatively affects the ability of yeast to attenuate extract as it makes it more difficult for nutrients and waste to pass in and out of cells, (iv) since yeast use O2 to synthesize ergosterol and UFA, cells with low ergosterol and UFA reserves have higher O2 demands and benefit from proper aeration/oxygenation.

Not my own knowledge, just paraphrasing...

450
Kegging and Bottling / Re: 80% CO2, 20% N2 - possible, yeah?
« on: January 14, 2016, 11:03:44 AM »
May have to pull the bottles out of the keezer and make some sort of pass through. I remember seeing a thread about that a month or so ago, and I liked Mark's design, but I can't find it anymore. :(

There are pictures of his setup in the following thread:

https://www.homebrewersassociation.org/forum/index.php?topic=25373.0

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