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Messages - narcout

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46
Events / Re: San Diego Public Transportation
« on: June 04, 2015, 09:00:40 AM »
Just take Uber; it is usually way less expensive than a cab and pretty fast (even in Los Angeles).

47
Events / Re: NHC forum meetup
« on: June 03, 2015, 09:14:13 AM »
Yeah I've added all my seminars and stuff to the agenda in it... Worked really well for them (though I did notice 1 seminar missing from it).

Which one is that? 

In your other post, you said it looked like the Menage a Myces seminar was missing, but I think it's actually just been moved to 3:15 on Friday (switching places with Managing Yeast which is now at 12:45).

48
Beer Recipes / Re: belgian single
« on: June 02, 2015, 09:00:48 AM »
I am thinking 1214 or 3522.

3522 works well in a single.  I like to keep it simple: Belgian pils base, some sugar (or candi syrup), and one or two varieties of hops (like Saaz, Styrian Goldings or EKG).

49
Equipment and Software / Re: Beer Line Management
« on: June 02, 2015, 08:55:38 AM »
*i should probably cut my gas line back as well. No need to run 3 feet IMO.

Having one long gas line in your system (like 10 feet or so) can be handy for purging kegs, racking under CO2 pressure, etc.  If you get a gas manifold with one more port than you would otherwise need, you can have a dedicated line for those kinds of things.

50
Equipment and Software / Re: Beer Line Management
« on: June 02, 2015, 08:51:44 AM »
Thinking of the beer length equation, is that reliable most of the time? I wanted to ask before I cut off a foot or two of beer line.

I would start with a couple more feet of line than you think you need and see how it pours.  If it works well, leave it alone.

You shouldn't have an issue if your lines are a few feet longer than what the equation suggests, though you will have foamy pours if your lines are too short.

52
The Pub / Re: Good NHC Plane Book?
« on: June 01, 2015, 09:26:26 AM »
I already have just about every book from Brewers Publications outside of Malt, but I do not intend to buy that.

I'm about 70 pages in, and I would say it's just as informative and entertaining as the other 3 books in that series.  I've learned quite a bit already.

53
I brewed this last night: http://www.northernbrewer.com/documentation/allgrain/AG-LaPetiteOrange.pdf

I haven't brewed beer from a "kit" for a couple of years, but this one sounded really good to me. I did sub 3787 for the 1214 though.

54
General Homebrew Discussion / Re: Transfer to secondary
« on: May 29, 2015, 01:05:07 PM »
Our beer  appears to still be fermenting and we are debating on whether or not to transfer to secondary now or wait longer until it completely settles.

You should wait until it is finished fermenting and the yeast has had a few days to clean up some of the less desirable by-products of fermentation before you rack out of primary. 

55
All Grain Brewing / Re: Step Mash to Batch
« on: May 29, 2015, 06:58:37 AM »
Any take on this...how to replicate a step mash regimen with a single temperature infusion mash?

If you take a specific step mash regimen and think about what each of the steps is trying to accomplish, you can use your knowledge of ingredients and mash chemistry to decide on a process that will work well in most circumstances.  However, there are some steps (such as a ferulic acid rest) that you probably can't really replicate (though proper yeast selection and fermentation management may help).

If you post a specific step mash, someone will be able to suggest an appropriate single infusion mash temp.

You can always use your boil kettle or HLT as a direct fire mash tun to perform a step mash and then transfer to your regular mash tun for lautering (or use boiling water, perform a decoction, or set up a RIMS or HERMS system).

56
General Homebrew Discussion / Re: Just joined this forum
« on: May 28, 2015, 05:33:41 PM »
Hello Everyone,

Brewed for years, stopped for about  five. Made it a priority a week ago, visited Austin Homebrew Supply to buy some piece parts. I walked out with a new FastFerment unit.  A AHS German Wheat recipe kit is on day 4. Fermentation slowed then stopped yesterday. Saturday will be the removal of the ball, removal of the trub. I soda keg so another week to keg.

So far I'm loving the FastFerment. Saw a comment about oxidation in reattaching the ball for stage 2.

There should still be a lot of yeast in suspension even after you remove the ball, enough that oxidation probably isn't a huge concern.

You mention that you keg, as a precaution you could purge the ball with CO2 prior to reattaching.

Not oxidation related, but I'd consider waiting a few more days before you remove the bulk of the yeast from the fermentor.

57
All Grain Brewing / Re: Step Mash to Batch
« on: May 28, 2015, 03:33:37 PM »
Most recipes in the book list a series of step mashes and temperatures. How can I deduce a good temperature to mash at in these cases to closely replicate the recipe utilizing batch sparging?

Step mashing and batch sparging are not mutually exclusive.  Are you asking how to replicate a step mash regimen with a single temperature infusion mash?

Secondly, some recipes call for no sparge. Would I ever NOT sparge during batch sparging?

If you are brewing a recipe without sparging, it's kind of irrelevant whether you typically batch sparge or fly sparge.   

 

58
Ingredients / Re: 10% Phosphoric Acid/ CaCl2 in Mash
« on: May 28, 2015, 03:12:57 PM »
What are the effects of 10% phosphoric acid in RO water?

It lowers the pH with minimal additions since RO water has little buffer capacity.  Most of the popular water adjustment spreadsheets can help you predict the magnitude of the change.  You aren't likely to need to use acid to lower the pH very often if you are brewing with RO or distilled water.

Secondly, normally I'll add CaCl2 into the strike and sparge water to dissolve. Gordon Strong mentions to add the X amount of CaCl2 "to the mash". Is he referring to just dumping the dry salts into the mash and stirring them up at that point?

My assumption would be that he means add all of it to the mash as opposed to reserving some for the sparge water. 

59
Kegging and Bottling / Re: Sanitizing tap
« on: May 28, 2015, 08:54:15 AM »
I guess everyone's experiences are different, but I've not found the need to discard beer that has been sitting in the lines, sanitize the faucets between pours, or use faucet caps.

The only time I sanitize my faucets is when I'm bottling beers for competition.  I'll unscrew the spouts and dunk them in Iodophor and also spray some Iodophor up into the faucets.

60
Yeast and Fermentation / Re: Orval dregs
« on: May 27, 2015, 09:04:28 AM »
Below is what Kristen England said about it on the NB forum a few years ago.  The full thread is here: http://forum.northernbrewer.com/viewtopic.php?f=4&t=40289&start=15

Fermentation
Orval pitches the Bastogne yeast for primary at about 3million cells/ml wort which lasts about a week or so at quite a cool temperature in 60-62F. They then spin most of the primary yeast out and adds the Brett (B. Brux) in secondary at 1000-5000 cells/ml. It stays in this 'holding' tank for about 3 weeks at 56F. Let the beer stay in the sencondary and then add the dry hops for the final week.

Bottling
The beer is now polished (centrifuged/ 'filtered') which leave it basically clean. They they repitch both yeasts at the same rate they pitched before which will have the following make up:
Main fermentation yeast : 3 millions cells/ml
Brettanomyces : 1.000 to 5.000 cells/ml

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