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 ... 33 34 [35] 36 37 ... 54
General Homebrew Discussion / Re: Sunleaves Oxystones Usage
« on: March 17, 2012, 09:28:01 AM »
I don't know about Sunleaves, but this is a good one:

I've been using it for years without issue, and you can boil it.  The stainless wand makes it really easy to use.

Ingredients / Re: Minty hop taste?
« on: March 16, 2012, 08:11:27 PM »
I find Glacier to be very minty (though I like it).

All Grain Brewing / Re: Chloramine
« on: March 16, 2012, 04:19:24 PM »

I read on your website that using campden tablets at the rate of 1 tablet per 20 gallons leaves residual concentrations of 3 ppm potassium, 8 ppm sulfate, and 3 ppm chloride.

Is this the same sulfate as is found in gypsum and commonly added to brewing liquor? 

Further, in your post above you vary between stating that campden tablets add sulfate and that they add sulfite.  Are they the same or is one of those references a typo?

Denny's vanilla bourbon imperial porter - it's been awhile...

Ingredients / New Weyermann Malts
« on: March 03, 2012, 12:28:34 AM »
I don't know if these are really new or not (personally, I've never seen them before), but I noticed Northern Brewer is now carrying:

Weyermann Floor Malted Bohemian Pale Wheat;
Weyermann Oak Smoked Pale Wheat Malt;
Weyermann Floor Malted Bohemian Dark Malt; and
Weyermann Abbey Malt.

A few months ago I made a smoked hefeweizen with some rauchmalt that came out really well.  I'm going to try a variation on my recipe using the floor malted pale wheat and the oak smoked pale wheat.  Should be interesting...

Beer Recipes / Black Champagne
« on: February 27, 2012, 08:20:32 PM »
The idea is a black, dry, lively beer with a touch of light fruit and slightly tart finish.

This is my initial stab at the recipe:

9 lbs. Belgian Pilsner
.75 lbs. Carafa III (Added during the sparge)
1.75 lbs. Organic Cane Sugar

1.5 oz. Styrian Goldings (60 min.)

Wyeast 1388 Beglian Strong Ale (the Duvel strain)

OG: Around 1.056
FG: Hopefully between 1.006 and 1.008
IBU: 26
SRM: 28
ABV: Between 6.25 and 6.5%


Equipment and Software / Re: Think my Johnson A419 just died
« on: February 26, 2012, 12:12:12 AM »
I figured it out.  The P5 jumper somehow became dislodged thus locking the touchpad.  Nice!

Equipment and Software / Think my Johnson A419 just died
« on: February 25, 2012, 11:23:35 PM »
After 4 years of service, I just tried to change the setpoint on my Johnson temperature controller and pushing the menu button had no effect. 

I opened it up, and I can't see that there's any visible issue.  The menu button appears to be mounted on the circuit board just like the other two.  It clicks just like it always does when I push on it, but it doesn't bring up the menu on the display.

Anyone encountered this before?  I figure it's probably toast.

Fortunately, the beer I brewed today is a tripel so I think it will be ok if I just let the temperature rise to wherever it wants to go (I pitched at 61 degrees).

I'll have time to buy a new controller before my next batch if necessary. 

Equipment and Software / Sure Screen
« on: February 24, 2012, 09:57:59 AM »
If you put a Sure Screen on the liquid dip tube, can you add whole leaf hops to the keg for dryhopping without bagging them?

I've heard that it works, but the mesh doesn't look fine enough to me to do the job.


General Homebrew Discussion / Re: APAs...AIPAs...Comp Yeast Strains?
« on: February 23, 2012, 04:34:34 PM »
It took the Blue Ribbon.

For what it's worth, I've also won a ribbon with an APA fermented with US-05.  Though it was a white ribbon and not a blue one. :'(

Yeast and Fermentation / Re: Wyeast 2633-Oktoberfest Blend
« on: February 20, 2012, 09:15:11 PM »
I used it in an Octoberfest last year and was very happy with the results. 

All Grain Brewing / Re: Inconsistent pH readings...
« on: February 20, 2012, 09:12:43 PM »
I've found that the Colorphast strips read within around .1 of my MW101 (after applying the +.3 correction factor).

How are you guys taking mash pH samples anyway?

When I use the strips, I just dip them in the mash for a few seconds.  When I use my meter, I dip a small tasting glass in the mash and stick it in the freezer for a few minutes until it comes down to an acceptable temperature.

The Pub / My Co-Workers Have Pretty Good Taste
« on: February 16, 2012, 05:14:02 PM »
For my birthday, they bought me six of these:

General Homebrew Discussion / Re: Whirlpooling
« on: February 07, 2012, 09:46:29 AM »
Another question.  Are you supposed to do this before or after you chill?  I did it after I chilled it.

Depends on how you're chilling.  If you are using a plate or counterflow chiller, you can whirlpool hot which leaves the hot break and hop material in the boil kettle (and the cold break ends up in the fermentor unless you let it settle out in another vessel or dump it if you have a conical fermentor).

If you are using an immersion chiller, you'll be whirlpooling cold.  I can get a decent trub cone when I whirlpool cold, but the cold break is pretty fine and once the wort level drops below the top of the cone, the cold break tends to slide down towards the wall of the kettle.  A little cold break in the fermentor is no big deal though.

Check out Kai's page on whirlpooling for more info (including an interesting section on whirlpool dynamics):

General Homebrew Discussion / Re: Whirlpooling
« on: February 06, 2012, 03:34:12 PM »
You can get a good whirlpool going without a pump. 

However, with or without a pump, it is difficult to get a good trub cone when you are whirlpooling after chilling because of the presence of the cold break (at least that has been my personal experience).

Pages: 1 ... 33 34 [35] 36 37 ... 54