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 ... 70
I've been fermenting in cornies too and don't want to give up the luxury of transferring closed and under pressure. If you work this out, let us know, for sure! But I've been fermenting half of a 6 gallon batch in two 5 gallon cornies. Not ideal, but whatevs.

The gravity assisted closed loop transfer will definitely work.  I think the success of the cold crashing regimen depends on whether or not a few psi will push the stopper out.

I think I might actually go through with this; I'm just trying to decide if I want to get the version with the thermowell or not.

most likely the faucet, shank, or both are not stainless.

This was my first thought as well, though I believe it takes time for beer to eat through chrome.  I have heard stories of people disassembling their kegerators after a few months to find that all chrome had been dissolved.

If you're working with a draft tower, you can buy stainless steel elbow shanks from micromatic.

Also, if you are using standard rear seal faucets, consider upgrading to Perlick forward sealing faucets (all stainless).  They eliminate sticky/stuck taps, and are pretty much just awesome all around.

You can find them for a much better price if you shop around.

Is is possible the beer is picking up an off flavor from the liquid lines?  I've had issues before with new lines where the beer that sits in them between pours picks up sort of a rubbery chemical off flavor.  It wouldn't explain the difference between beer dispensed from your taps and the beergun though (unless maybe you are clearing out that ounce of two of line beer before using the gun and you aren't doing that when pouring from the taps).

What is the goal here? I've never seen something like this...

I probably won't do it, but I'm considering buying one of these:

Or maybe one of these:

I was thinking that if I could attach a corny gas post to the airlock stopper, I could pump in a few psi of CO2 prior to cold crashing to avoid air getting sucked into the fermentor (I've heard from other owners that the brewbuckets can hold about 4 psi before the lid seal begins to leak).

I was also thinking that I could do closed loop transfers to a purged serving keg by positioning the brewbucket above the keg, attaching a hose from the fermentor racking arm to the liquid out post on the receiving keg, and attaching a hose from the gas in post on the receiving keg to the airlock gas in post on the fermentor. 

I ferment in 10 gallon corny kegs now which is nice because I can cold crash and transfer under pressure without exposure to air.  The brewbuckets have a few advantages over fermenting in cornies, but I want to retain these abilities.

Can someone please take a look and let me know if I have the correct parts to attach a gas post to a drilled stopper?

First, the barbed end of this fitting is inserted into the drilled stopper:

Then, this piece screws on:

To which you can attach a type B keg post:

Will that work?

I have two very similar looking corny keg stainless dry hoppers (one 10 inch and one 18 inch) that I bought from Stainless Brewing.  They are awesome.

I also have a 4 inch diameter stainless hop spider that I bought from Utah biodiesel, but I have mixed feelings about its usefulness for that purpose.  Currently, I use it as a filter between the mash tun and the boil kettle, and it works well in that capacity.

Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: August 14, 2014, 02:14:45 PM »
Here is the spec sheet, it lists total esters at 20 ppm (at 18 degress Plato at 20 degrees Celcius in EBC tubes):

Tthe fact sheet for US-05 lists total esters at 40 ppm:
If that means that US 05 has twice the amount of esters, then I don't understand why it is called an Abbey style yeast.

I don't know how much weight I would really give those specs.  Rolling all esters up into one ppm number seems misleading.  I just thought it was interesting.

Hopefully someone will give this yeast a try and report back.

Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: August 14, 2014, 01:29:22 PM »
Here is the spec sheet, it lists total esters at 20 ppm (at 18 degress Plato at 20 degrees Celcius in EBC tubes):

Tthe fact sheet for US-05 lists total esters at 40 ppm:

Yeast and Fermentation / Safbrew Abbaye Ale
« on: August 14, 2014, 08:54:13 AM »
Is this new?

I've never seen it before.

Yeast and Fermentation / Re: Saison per Wyeast
« on: August 04, 2014, 09:57:38 AM »
I checked the gravity last night (day 16), and I'm at 1.025.  I hope this finishes up soon, I want to get another batch going in the chest freezer.

Equipment and Software / Re: CO2 Alarm
« on: July 23, 2014, 05:20:51 PM »
To clarify, my concern is the 10 lb. CO2 tank emptying into the basement due to a hose failure, cat pushing a tap open, etc. 

It hasn't happened in the five years I've been kegging, but now I'm wondering if it's a hazard.  I'm worried about my wife walking down there with the baby (the basement is how we access our parking area).

Equipment and Software / CO2 Alarm
« on: July 23, 2014, 04:34:00 PM »
Does anyone have a carbon dioxide alarm?

I'm thinking of getting one for the basement where I keep my kegerator.

Maybe something like this, though it'd be nice to find something less expensive:

I kind of like the stuff in small doses.

I tried it once, and I liked it as well.

Beer Recipes / Re: Triple
« on: July 19, 2014, 06:44:58 PM »
Dragging this back up to see how they turned out. Brewing the westmalle clone tonight, 12 pounds pils with 3 pounds sugar, trappist high gravity slurry from a Belgian pale I made last week.

It came pretty well.  Below is a side by side with Chimay triple.

The Chimay is darker and has less yeast character than I remembered (it's been a while since I've had one).

Compared to mine, Chimay has a rounder flavor and a thicker mouth feel.  I think it also has more of a bready flavor whereas mine tends towards light fruits.  The alcohol sweetness was very similar (Chimay is 8% ABV and mine is 8.5%).

I like the Chimay better, but I'm happy (and a bit surprised) with how well mine holds up.  Maybe I'll pick up some Westmalle for further comparison.

Yeast and Fermentation / Re: Saison per Wyeast
« on: July 19, 2014, 09:50:13 AM »
I decided to give this a try as well and pitched around 1:00 a.m. this morning in the upper 80's (which made for a really excellent 2:00 a.m. baby feeding). 

It's about 8.5 hours later now, and it's just cranking at 91 degrees.

I was surprised at how quickly the yeast dropped out when I chilled the starter.

Equipment and Software / Re: New mash tun build
« on: July 18, 2014, 01:56:06 PM »
If you can do the drilling, you can save money by getting a tall boy kettle and purchasing the ball valve, bulkhead and barb from either or

If you don't mind spending the extra cash, you can buy a Megapot 1.2 pre-drilled with a ball valve from NB.

You pay a premium though. 

There are a bunch of newer kettles on the market that I'm not familiar with (stout tanks, spike brewing, blichman, etc.).  They are probably worth looking into as well.

Pages: 1 ... 33 34 [35] 36 37 ... 70