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Messages - mainebrewer

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121
Kegging and Bottling / Re: kegerator drilling question
« on: February 08, 2016, 02:37:13 PM »
If the fridge has the coils on the back (looks like a black wire mesh with small tubes, hard to miss), then that is where most of the coils are located. Most, not all!
I would use the hole saw as Jim described, but I'd go through the inside plastic skin. Once you have a hole in the plastic, take a small screw driver and clear away the insulation between the plastic and the outer metal shell. If there are any coils in the area, you'll be able to see them. Coils are often attached directly to the outer metal skin.
If you have the make and model for the fridge, you can usually find a pretty detailed spec description of the fridge online.

122
All Grain Brewing / Re: Lactic Acid measurements
« on: February 07, 2016, 04:55:21 AM »
I dilute my 85% phosphoric acid down to a lower concentration and use a 5 mL pipette to measure.
It just makes it easier to measure out the smaller quantities, at least for me.

123
General Homebrew Discussion / Re: Help with new oxygenation kit
« on: January 31, 2016, 02:59:26 PM »
Well, I can't argue since I don't know the science involved.
But since we don't operate in a pure o2 environment, what are the actual risks to us if we don't use an approved lubricant?

124
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 30, 2016, 03:16:51 PM »
Jeff, thanks!

125
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 30, 2016, 10:59:09 AM »
Thanks.
That doesn't match my lot #.
I've been getting some erratic mash pH readings and was wondering.
If I do a mini mash as you've described, what should the pH value be under normal circumstances?

126
General Homebrew Discussion / Re: Help with new oxygenation kit
« on: January 30, 2016, 10:53:07 AM »
Just to reiterate, the threads on the O2 tank are left hand, so, as noted earlier, turn the regulator body to the right to loosen it.
Also as noted, sometimes the tank threads need a little lubrication. The current red tank I have needed it. I found that I could get the regulator on but getting it off the tank was very difficult. I used keg lube since that was what I had handy, but any food grade lubricant will work.
I take the regulator off each time, since I've found that leaving it on the tank results in an empty tank.

127
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 30, 2016, 08:03:02 AM »
Can you post the lot #?

128
Kegging and Bottling / Re: cold crashing and bottle carbonation?
« on: January 23, 2016, 05:12:31 AM »
Just prime and bottle as you would if you didn't cold crash.
Obviously, store the bottles where it is ~70 degrees until they are carbonated.
Carbonation might take a couple of extra days since the beer is starting off pretty cold.

129
All Grain Brewing / Re: Batch sparge sparging question
« on: January 16, 2016, 04:23:37 AM »
After you add the sparge water, stir the mash, vorlauf and drain.
Run off speed doesn't matter, at least on my system.

130
All Grain Brewing / Re: repitching lager yeast slurry
« on: January 14, 2016, 02:35:09 PM »
I've not gone beyond 5 re-pitches but have not had any issues with that number.

131
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 06, 2016, 10:19:08 AM »
The last 2 German Pilsner batches using Best Pils were lower than expected by .2-.3 pH (actual vs calculated by Brunwater).
I'm always within +/- .05.
Haven't seen the larger variance on my Canada Malting 2 row or TF Maris Otter, yet anyway.

132
Yeast and Fermentation / Re: saFale us-05
« on: January 03, 2016, 07:14:03 PM »
Better to over pitch than under pitch.
You won't have more esters and, unless, you're fermenting with too little head space in your fermenter, you won't have a krausen volcano.

133
All Grain Brewing / Re: FG is finishing way too low, is it an infection?
« on: January 03, 2016, 06:54:45 PM »
Since you've eliminated ferment temp and instrument calibration, I'm guessing the rubbing alcohol is due to bacterial contamination, likely pediococcus. That will create a solvent like flavor. It also will create a lot of diacelyl (butter/butterscotch or a slick feeling on the palate). Edit to add that a bacterial contamination will also result in the over attenuation that you noted.

134
General Homebrew Discussion / Re: Cold Crashing Time
« on: January 03, 2016, 10:56:58 AM »
Doesn't matter, cold crashing results in clear beer, longer cold crashing results in clearer beer.

135
All Grain Brewing / Re: Phosphoric acid to adjust pH
« on: December 28, 2015, 02:28:46 PM »
Looking at your grist and based on my experience with Brunwater, I'd say that 46 mL of 10% phosphoric acid sounds about right.

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