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Messages - narcout

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Heating up some strike water, and streaming last night's Phish show...

Equipment and Software / Re: Beer Stone Remover from Five Star
« on: July 09, 2016, 08:38:43 AM »
I remember seeing that at HBC; glad to hear it works well. 

I've been using a solution of water and Bar Keeper's Friend for an acid cleanser.

Kegging and Bottling / Re: CO2 supply source and gas filtration
« on: July 08, 2016, 03:13:19 PM »
First, where do you get CO2 filled? Do local homebrew shops do it? Gas supply store? We have a local welding service place that will fill them rather cheaply, but I'm not sure if there is a difference in gasses. Is there a "food grade" CO2, or is it all the same?

Some homebrew shops do fill CO2 tanks.  Otherwise, I would check and see if there is an Airgas store in your area.

The tanks I get from Airgas have a sticker on them that say the CO2 is food grade.  Whether that really means anything, I don't know.

Secondly, is it common to filter CO2? I'm a little concerned about contaminates getting into my beer from the CO2, I know it can be a dirty gas.

They do make in-line CO2 filters:

I don't think they are commonly used by homebrewers.

Ingredients / Re: Brewtan B
« on: July 08, 2016, 11:16:02 AM »
I also started to condition my malt.

Did you notice any drop in efficiency from the conditioning? 

EDIT:  Someone on another board (a chemist) mentioned that brewtan could help take copper and iron out of the way when brewing (acts as a chelating agent... I'm in deep water here) which I know nothing about.

The product spec sheet posted at the beginning of this thread gives a quick overview on this.  I also posted links to some more in depth articles in reply #563 of the below thread if you are interested.

Ingredients / Re: Brewtan B
« on: July 08, 2016, 09:13:51 AM »

I haven't noticed that on any of the Brewtan beers I've made.  Is there a reason Brewtan would be suspected of reducing foam?

According to the literature, it is effective at dropping out certain proteins.  Though the spec sheet claims that it does not impact foam positive ones.

Ingredients / Re: Brewtan B
« on: July 07, 2016, 12:24:36 PM »
I could be wrong, but I don't think it was ever stated that the flagship examples of all or most classic styles are/were brewed lodo.
Rather, a group of people attempting to re-create at home a particular flavor they tasted in a subset of commercial beers, mostly German lagers, are stating that lodo brewing is the key to achieving it.

Assuming they are right doesn’t mean that the classic Belgian, English, or American styles are commercially brewed lodo or need to be brewed that way in order for homebrewers to replicate them.
On the other hand, it doesn’t exclude the possibility that brewing these other styles lodo is worth exploring.

Ingredients / Re: Brewtan B
« on: July 07, 2016, 10:17:47 AM »
I recommend not ordering it from . I knew ordering from Australia could be dicey due to the distance  - and it is.

Ok, I take back what I said - I got mine in the mail today. Gonna use it in the O-fest I'm brewing in a couple weeks, then on a German Pils. I'll definitely be posting the results.

Mine took 12 days to arrive, which seems pretty good considering.  I just made a few changes to my system and process, so I'm probably going to hold off on experimenting with the Brewtan until I get everything dialed in again.

I've noticed some form of that off flavor in pretty much any beer line I have tried.  It is more intense in some lines than in others (in my experience, even in different batches of the exact same brand).

I recently replaced my lines with the ultra barrier silver product, and the beer that sits in the lines definitely develops that flavor.  If I haven't poured a beer for a day or so, I pour and drink the first oz. or two before filling up my glass all the way.

Also using Brewtan B for the first time.

Cool. I ordered some as well but haven't received it yet. 

Probably won't have a chance to brew til next week, but it'll be a comparison....10 lb. Loughran Family ale malt + 1 lb. of Sacchra 50 vs. 10 lb. of Rahr pale malt + 1 lb. Sacchra 50.

Have you tried the Sacchra 50 yet?  I have a few ounces from HBC I am interested in using at some point. 

I'm planning on an APA Sunday night.

Something like:

11 lbs. 2-row
6 oz Carahell
4 oz English medium crystal

Bitter with Columbus and Centennial; finish with Vic Secret; dry hop with Vic Secret and Eureka

Wyeast 1318

Tonight I hope to tap a keg of Belgian Pale, install new rollers on my mill, and test my new pump (if all goes well this APA will be my first brew with it).

Yeast and Fermentation / Re: Lager Yeast Starter Failure
« on: June 29, 2016, 12:44:07 PM »
After waiting a few days for the yeast to settle at the bottom of the flask, on brewing day I would then siphon off the spent wort, add a pint or so of boiled and cooled to 48° water and pitch the slurry into the roughly 5 gallons of boiled and cooled (to the 48° pitching temperature) wort.

If your plan is to ferment the starter to completion, chill, decant, and pitch the slurry, there isn't any need to add boiled and cooled water.  When you decant, just leave enough liquid behind to suspend the yeast and make it easy to pour out.

All Things Food / Re: Crock Pot
« on: June 28, 2016, 02:24:00 PM »
We got one recently, and I haven't really been thrilled with it.  Everything I have tried to make has a certain "crock pot" flavor to it.

Any advice or recipes to share?  I'd like to use it more often if possible.

Other Fermentables / Re: sour cider
« on: June 28, 2016, 09:55:51 AM »
I made a cider late last year with 3522.  When the gravity was around 1.020, I racked it into a keg with some oak cubes and pitched a WL vial of brett.  That was in January; I haven't checked on it since.

Maybe I'll have a chance to sample it this weekend.

The Pub / Re: Oregon
« on: June 27, 2016, 11:17:41 AM »

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