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Messages - gmac

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1891
Yeast and Fermentation / Re: Wyeast 2112
« on: April 18, 2011, 08:30:49 AM »
Sigh....

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. 

1892
Ingredients / Re: Hops for an IPA
« on: April 17, 2011, 08:47:12 PM »
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.

1893
All Grain Brewing / Re: Getting Started
« on: April 17, 2011, 06:49:07 PM »
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.

1894
Yeast and Fermentation / Re: Wyeast 2112
« on: April 17, 2011, 01:37:36 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. 

1895
Equipment and Software / Re: Next piece of equipment..?
« on: April 17, 2011, 09:47:55 AM »
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....

1896
Equipment and Software / Re: Mill motor
« on: April 17, 2011, 09:37:58 AM »
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?  

1897
Yeast and Fermentation / Re: Wyeast 2112
« on: April 17, 2011, 08:46:21 AM »
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...

1898
Ingredients / Re: Using 2-row for lagers
« on: April 16, 2011, 01:09:18 PM »
Thanks all.  For 90 bucks for a sack of pilsener versus 55 for a sack of 2-row.  I'm going with 2-row.  It'll be good enough for me and too good for my friends anyway.

1899
Yeast and Fermentation / Re: Wyeast 2112
« on: April 16, 2011, 09:46:26 AM »
First to address the Rush issue.  I have a long-standing opinion that most women hate Rush.  I'll make the assumption that this applies in this case.  Personally, I love Rush and the fact that they are Canadian makes it even better.  Of course, so is Justin Beiber so there goes that logic out the window...

Toss Celine Dion in there too and that logic is really trashed
Most of us don't acknowledge Celine.  As far as I know, she's an alien who just claimed to be from Canada for the health care.

I should be clear, I mean outer space alien, not illegal alien, like from another planet.  Probably Uranus.

1900
Ingredients / Re: Using 2-row for lagers
« on: April 16, 2011, 09:31:07 AM »
Never let it be said that I wouldn't allow someone to be pedantic.

Here is the sight that I end up getting most of my stuff from. 
www.homebrew-supplies.ca

My local supply is pretty much non-existent.  If you look under Base Grains, you'll see Canadian 2-row, Pale Ale Malt (which I assume is the same as Pale Malt), Pilsner Malt and Superior Pilsner Malt.  Note that 2-row is almost 1/2 the price of some of the others and I'm a bit cheap.

I'm ok with "damn good".  No need for perfection in my world. 
Thanks

1901
Yeast and Fermentation / Re: Wyeast 2112
« on: April 16, 2011, 09:21:55 AM »
First to address the Rush issue.  I have a long-standing opinion that most women hate Rush.  I'll make the assumption that this applies in this case.  Personally, I love Rush and the fact that they are Canadian makes it even better.  Of course, so is Justin Beiber so there goes that logic out the window...

Toss Celine Dion in there too and that logic is really trashed
Most of us don't acknowledge Celine.  As far as I know, she's an alien who just claimed to be from Canada for the health care.

1902
Ingredients / Using 2-row for lagers
« on: April 16, 2011, 09:20:19 AM »
I'm thinking about doing a lager, not sure exactly what yet but probably a pilsner and I'm wondering if it essential to use pilsener malt?  Besides colour, what is the advantage of pilsener malt over standard 2-row?  I'm not that concerned with it being as light as possible in colour, more concerned with how it tastes and how it works in a batch sparge application. 

I guess the bigger question is what I can make if I buy 55 lbs of 2-row instead of worrying about buying smaller lots of various other malts.  I know I'll need to add a few different specialty grains into my inventory but for now, what would be the most diverse base grain to have on hand?
Thanks.

1903
Equipment and Software / Re: corny keg lid relief valve melted
« on: April 16, 2011, 06:05:05 AM »
I sprayed them with alcohol and flamed them. 

Not sure about the flaming but I've wondered in the past if Purel would work as a sanitizer in a pinch.  I was going to open a Wyeast pack the other day and didn't have any Star-San mixed up.  I wanted to sanitize the pack and scissors so I ended up wiping them down with bleach but I was curious if Purel (hand-sanitizer) would have worked.  Would be easier and probably safer.

Of course, I've also wondered how Purel and Coke would taste when I'm stuck in a work meeting (people at work are nuts with the Purel, it's everywhere).

As far as keg parts, here's who I use.
www.ontariobeerkegs.com 
Don't know if they have valves but they probably have used ones.  Stuff from here is ok but it's all used or reconditioned and will need a good cleaning.

Good luck finding replacements

1904
The Pub / Re: Brew Your Own place
« on: April 15, 2011, 09:20:43 PM »
I'm not saying you couldn't make a decent beer at a BYO or BOP or whatever you prefer but I am saying you can't make a decent beer when 2/3 of the fermentables are glucose syrup.  I guess I was just expecting someone in that business to be a bit more "into" it.  I know it's a business and I should have mentioned that this was the owner, not an employee or anything.  I'm happy that I can get pale malt there despite the fact she had to check the catalog to see what "2-row" was.

I'm on a couple committees and one of our members wanted to go to one of these places to make beer for a fundraiser we were having and I was pretty much against it.  They did it anyway and they had lots left over.  Couldn't even fool the Coors Light drinkers into thinking it was good. 

I often tell people that if I was lost in a scorching, dusty desert, walking with nothing to drink for 3 days and I came upon a Coors Light I'd be very happy...because by then I'd need to wash my feet.

1905
Yeast and Fermentation / Re: Wyeast 2112
« on: April 15, 2011, 09:07:06 PM »
Who do you like?  Justin Beiber?  The Jonas Bros?  Hannah Montanna?
Who? ;D  Never heard 'em before.  Why, are they on your I-Pod right now? ;)  Nope, never a Rush fan.  I was more into New Wave/Power pop/Pop-punk back in the day. Pretenders, Cheap Trick, Cars and that ilk.

Back to the question at hand, what temp are you at? I'm planning to ferment ~60oF

First to address the Rush issue.  I have a long-standing opinion that most women hate Rush.  I'll make the assumption that this applies in this case.  Personally, I love Rush and the fact that they are Canadian makes it even better.  Of course, so is Justin Beiber so there goes that logic out the window...

I am fermenting two batches right now, the first is in a water bath with a towel wrapped around it.  I'm not bothering with ice but the temp of the water is about 56-58 so the beer is likely about 60.  This second on is in a cold corner of the room without the water bath because I don't have another tub right now and it is probably 62 in the room so maybe 64 for the beer.  I actually wanted to see if there was any difference between the two given the temp.  My last one was done at 60 and turned out very good.

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