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Messages - gmac

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The Pub / Man, work is p!$$!ng me off.
« on: April 20, 2011, 03:31:28 AM »
Nothing any of you can do, just venting!

The Pub / Re: Met a board member today. (pic added)
« on: April 20, 2011, 03:30:27 AM »
Maybe we should start a post on decent airport bars.  I like Great Dane in the Madison WI airport.  Beer and deep fried cheese curd, can't go wrong.  There's an OK in Des Moines too, can't remember the name, Capital City maybe?

All Grain Brewing / Re: Getting Started
« on: April 20, 2011, 03:18:45 AM »
That cooler will be good. You'd have fewer problems if you mashed in a blue one, but nothing serious.

My first thought on looking at the picture.  That red will suck the efficiency right outta your mash.

Why will it suck the efficiency out of it?
What my real question should be since i really only paid 10 bucks for it and all my other parts and such can be transfered to a different cooler later on and i want to get right into all grain b/c i have had the itch for like a year now will this cooler for the time being lol?

Yeah, we're just kidding.  The cooler you got will work just fine.
I was gonna comment on the colour too but I figured I haven't been doing this long enough to get into the colour debate.  Should we discuss "Improving Efficiency Through Boiling" as well?

I started out homebrewing in college too.  Just don't take 20 years off like I did. 

All Grain Brewing / Re: Getting Started
« on: April 19, 2011, 10:18:29 PM »
...Another question.

So i dont think i need a 70 quart cooler quite yet.

So my question is this. I either want to do 5 gallon high gravity likr 8-12% brews so all i would need is atleast a 40 quart cooler right?

And would i be alright with a 20 dollar target cooler or do i "need" to have a cooler like a coleman extreme?

I'm no expert but for another $20 you can get a cooler that will do everything you'll probably need.  The Coleman Extreme is highly rated by most because it holds the heat so well which is imporant and also because the drain is perfect for converting to a mash tun with practically no dead space.  If you leave a quart of good wort in the bottom of the $20 cooler, it won't be a very good investment after a couple batches.  I'm sure the cheaper one will do the job, especially if you put a blanket over it but for $39 for the one you listed, why worry about it?  Amortized over 500 batches, it's pennies a batch difference....  Plus, if you keep the drain parts and if you decide to quit, you'll still have a darn good cooler.

General Homebrew Discussion / Re: Now why didn't I think of this?
« on: April 19, 2011, 07:57:40 PM »
I'm not sure we need more drunk and horny Englishmen. 
I'm considering "dry-hopping" with Advil though.  I think adding Ibuprofen would negate some of the negative side-effects of too much homebrew.

Yeast and Fermentation / Re: Wyeast 2112
« on: April 19, 2011, 05:16:27 PM »
I gave the carboy a good swirling, hopefully that will wake the yeast up a bit.  I'll try to raise the temp a bit too.  I'll maybe give them a swirl again tomorrow and see what's going on. 

Rush is one of my bucket list bands.  Never seen them but probably should before they kick the bucket.  Personally La Villa Strangiato (spelling?) is higher on my list than YYZ.  If anyone is ever flying to Canada, it's easy to remember because YYZ is the airport code for Toronto.

Yeast and Fermentation / Re: Wyeast 2112
« on: April 18, 2011, 08:44:32 PM »
Wyeast London Ale lll on the ESB.  Not sure the #.

Checked my other brew, a maibock done on March 22.  OG 1.062, Today 1.022 but this spent a lot of time at about 34 degrees in the cold room so I expect it to be going slow.

Yeast and Fermentation / Re: Wyeast 2112
« on: April 18, 2011, 08:09:37 PM »
So I took a bunch of gravities this afternoon.  This all seems so weird.

ESB - brewed March 30, OG 1.054 - Today 1.022 - fermenting at cellar temp - 65 degrees
Cali Common - Brewed April 7 OG 1.060 - Today 1.026 - in water bath in cellar - 60 degree water bath
Cali Common - Brewed April 14 OG 1.044 - Today 1.014 - fermenting at cellar temp - 65 degrees

So, this one that I'm not seeing any activity on has dropped by 40 points in 4 days while the one that is 2 weeks old (and admittedly a bit colder) hasn't dropped 40 points in 2 weeks.  And the ESB that I'd really like to be drinking right now is going even slower. 

I tasted them all and they all taste fantastic so someday I hope to be enjoying them but right now I'm growing impatient.  I can't even brew again because I was planning on harvesting the ESB yeast for the next batch. 
I am going to have to break down and buy beer...

Yeast and Fermentation / Re: Wyeast 2112
« on: April 18, 2011, 03:30:49 PM »

How did this thread go off the rails so quickly?  Oh well, I work in the US so I learned a long time ago how to deal with Americans...

As for the yeast, it still seems very slow and sluggish.  Yesterday the krausen was gone and there were just a few bubbles on top, I'll probably take a gravity later today to see how much it has changed. 

Ingredients / Re: Hops for an IPA
« on: April 18, 2011, 03:47:12 AM »
Does it really matter what the bittering hops are?  I don't have many c hops so I don't want to use them for bittering if they are wasted. Thinking of trying a dark IPA down the road.

All Grain Brewing / Re: Getting Started
« on: April 18, 2011, 01:49:07 AM »
I can't agree enough with Hokerer.  Look at Denny's site and go from there.  I was going to go with a more complicated plan and I was talked out of it and I'm happy I was.
I've done 6 all grains with the Coleman Extreme mash tun and they have all gone amazingly well.  My efficiency on the last batch was approaching 90%.  Follow Denny's advice to get started and you'll do fine. 
I'm doing single-step infusions, no decoction, no step mashing or anything like that and it couldn't be easier.  Start this way and then move to something later if you think you want to experiment.

Yeast and Fermentation / Re: Wyeast 2112
« on: April 17, 2011, 08:37:36 PM »
I'm thinking maybe you are right on the seal.  There isn't even a rubber ring or anything on these lids.  They just snap on. I wasn't thrilled when I bought them but they were all I could find without an investment in glass.  I know that the gas will take the path of least resistance.
I'll try the saran wrap thing and see what happens.  Or, maybe I'll run a wrap of duct tape around the lid, see if that pushed gas out the airlock. 

Equipment and Software / Re: Next piece of equipment..?
« on: April 17, 2011, 04:47:55 PM »
Now that you have a turkey fryer burner, don't forget you can also use it to fry a turkey.  I keep my turkey pot separate from my brewing pot because I don't want oil near my brewing stuff but you could always dedicate your old pot to that.  If you've never done a deep fried turkey, it's worth trying.  We do chickens all the time.  3 1/2 minutes per pound so a 6 lb bird is done in about 1/2 an hour, take it out to rest and toss in fresh cut fries...mmmm....

Equipment and Software / Re: Mill motor
« on: April 17, 2011, 04:37:58 PM »
So I bought the motor (177.7 rpm version) and it works great.  No problems with a monster mill 2-roller.  I did buy the larger lovejoy couplings rated for 40 in-lb of torque at McMaster:

6408K123    Flexible Spider Shaft Coupling Hub 3/8" Bore, 1-23/64" OD, without Keyway    $3.62   
6408K712    Flexible Spider Shaft Coupling Hub 1/2" Bore, 1-23/64" OD, with Keyway       $3.62
6408K73    Buna-N Spider for 1-23/64" Outside Diameter Flexible Spider Shaft Coupling Hub   $2.15

I wired it up with a combination single pole / 3 way switch so I can reverse it if necessary, but I haven't had a jam yet.

Really nice. Love the clean look, everything where it needs to be.  I'm gonna burn out my 18V cordless soon if I don't do something similar.  Just curious, what was the total bill for everything?  

Yeast and Fermentation / Re: Wyeast 2112
« on: April 17, 2011, 03:46:21 PM »
If I can just bring us back to the OP for a second, the beer is now 60 hours old and still no activity in the fermentation lock.  I opened the pail last night and there was a layer of foam on top with a very dark scum on top but that is probably hops residue since my hops screening isn't perfect.
This morning, some of the foam has subsided and there are still bubbles on the top but it's not very thick.
I guess something is happening in there so I'll leave it alone but I have yet to see any activity in the airlock which would make me think that this is an incredibly slow fermentation.  Even my lager is bubbling about twice an hour at 40 degrees.
The OG was 1.044, the fermentation temp is roughly 62 degrees. 

Is this slow fermentation normal when underpitching?  Like I said, I thought visually I had lots of yeast sediment in the starter but maybe it wasn't viable.

Now I am beginning to worry...

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