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Messages - mainebrewer

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1
The wort was hot indeed. We managed to transfer it from the cracked carboy to another one. So we're not using it anymore.

My main concern is mostl where the crack is if glass dust could be found in the wort and if so would the beer still be ok to drink.

Thank you for answers guys. Much appreciated.


I gotta ask, just how hot was the wort when you poured it into the carboy and why were you pouring hot wort into a carboy?

2
Kegging and Bottling / Re: Beer Gun
« on: May 09, 2018, 10:43:11 AM »
Here is the process I use:
1 Get bottles as cold as the beer, even colder is OK.
2 Turn off gas to keg, bleed off head pressure in keg.
3 Turn CO2 tank regulator down to 2 psi.
4 Turn gas to keg back on.
5 Fill bottles.
The two things that I've found that make the most difference are:  getting the bottles cold, and using the lowest psi that will move the beer from the keg to the bottle.

3
Damn, I miss "Click and Clack!"

Me too!  I loved those guys.


Sent from my iPad using Tapatalk

Here in Maine, Tom and Ray always kept me company on my Saturday AM brew times.

4
I wonder if the OP has gotten their question answered?

5
General Homebrew Discussion / Re: Oak chips & fermentation
« on: April 14, 2018, 12:01:35 PM »
I think that leaving the oak chips in for 3-4 weeks would give you a very very strong oak flavor.
I don't kthat 3-4 weeks on the yeast is going to be a problem as far a developing off flavors.
If I were going to add oak to the primary, I'd wait until the last part of the primary fermentation process.
Also, the beer should be all done well before 3-4 weeks.

6
General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 13, 2018, 08:36:59 PM »
After I retired, I was a member of a local HB club for 3 years.
I stopped attending because it was just a bunch of guys that got together to drink each other's beer.
No interest in learning more about brewing or figuring out what was good/bad about the beer that each person brought to the meeting.
Then the meeting location was moved to a location that was about 50 miles from my house.That was the last straw and I stopped attending.


7
All Grain Brewing / Re: APA malt bill advice
« on: April 06, 2018, 11:25:16 AM »
I use 95% base malt and 5% of either munich or victory.

8
General Homebrew Discussion / Re: Funny brewing stories
« on: April 02, 2018, 12:16:55 AM »
Last summer I judged a beer comp in MA and in the second flight I was assigned to what I refer to as the "weird beers".
Anyway, one of the beer was a "hot dog" beer.
The beer was there and all of the flavors of a grilled hot dog were also present.
The brewer did an amazing job.
That said, I wouldn't want to drink a pint of it.

9
Kegging and Bottling / Re: Commercial bottles
« on: March 31, 2018, 12:38:16 AM »
Yes, for normally (around 2.5 volumes) carbonated beers.
The bottles with the twist off caps are difficult to get to seal well, however.

10
Other Fermentables / Re: Melomel
« on: March 30, 2018, 12:59:58 PM »
Yes, I did mean 1.158 not 1.0158!
Ok, I will rack into another carboy tomorrow and I will be able to monitor it for a couple of days since I don't leave until 4/2.
Thanks for the advice.

11
Other Fermentables / Melomel
« on: March 30, 2018, 11:18:03 AM »
I put a melomel together about 3.5 weeks ago. It is still fermenting based on gravity checks over the past few days. The OG was 1.0158 (calculated based on amount of honey and total volumn), I did not include the sugar contribution of 15 pounds of frozen fruit (blueberries, strawberries, blackberries, sweet & sour cherries).
The yeast I used was 71B. At this point, I'm assuming the yeast is bumping up against its maximim alcohol content.
It is fermenting at around 60 degrees ambiant.
As of yesterday, I am an 1.038.
I have to be away for the next month and wondering if I should:
1. Rack to another carboy before I leave,
2. Remove the fruit before I leave and just leave it in the primary fermenter,
3. Do nothing and tend to it when I get back at the end of April.

12
All Grain Brewing / Re: Stalled fermentation?
« on: February 19, 2018, 11:15:59 AM »
More info is needed about your process. Such as, grist components, mash temp, etc.

13
Extract/Partial Mash Brewing / Re: High original gravity reading
« on: February 13, 2018, 04:06:40 PM »
LME usually runs around 35-36 points per gallon and DME usually runs 45-46 points per gallon.
So the author is a little high on LME and low on DME, it averages out in your case since you used close to equal parts of each.

14
Extract/Partial Mash Brewing / Re: High original gravity reading
« on: February 12, 2018, 05:14:14 PM »
When you are doing extract batches it is easier to determine the OG using math.
If you know you have X pounds of LME/DME and Y gallons in the fermenter, just add up the points per gallon from the extract and divide by the total gallons in the fermenter.
It is difficult to get wort and water to completely mix and when you take a sample for a hydro test, you get a sample that is more water than wort or visa versa.

15
Kegging and Bottling / Re: Cleaning OLD Kegs
« on: February 03, 2018, 01:19:11 AM »
Break down the keg and soak everything in oxyclean solution overnight.  The various o-rings if infected can't be effectively cleaned and sanitized so best to replace them besides they may not seal anyway.    Use a brush to clean the inside of the tubes, spray rinse the inside of the keg.  Sanitize all the little parts, reassemble and fill keg with sanitizer.  Pressurize.
Don't mix the parts from the two kegs. All keg parts may not be universal.

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