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Messages - mainebrewer

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Yeast and Fermentation / Re: Yeast cake has funky smell..
« on: March 07, 2017, 10:07:39 AM »
Dump it. Next time pack in a smaller container with beer on top. Store in the fridge as well.

What he said.
If it smells bad, it most likely is.

Yeast and Fermentation / Re: Has anyone used welding grade oxygen
« on: March 07, 2017, 10:06:01 AM »
Over many batches, I've never had an issue using non-medical grade oxygen.

The Pub / Re: How did you pick your forum name?
« on: March 05, 2017, 04:56:04 AM »
Mainebrewer - I live in Maine and I brew.
Not terribly creative!

Zymurgy / Re: 15th annual Zymurgy Best Beers in America survey
« on: March 01, 2017, 12:48:25 PM »
This annual survey definitely falls under the "who cares" category, at least for me.
I wonder if it even provides any useful marketing info for the breweries that make the winning beers?

Equipment and Software / Re: OFF LINE BREWING SOFTWARE
« on: February 20, 2017, 10:15:05 AM »
I've used  Promash for ~10 years and really like it.
Unfortunately, the website is down/gone and you can't download the trial version.

All Grain Brewing / Re: Amount of rice hulls needed
« on: February 17, 2017, 04:20:10 AM »
A half pound will be enough.

All Grain Brewing / Re: How long does it take you to brew a beer?
« on: February 10, 2017, 10:56:19 AM »
My non-lodo brewing session averages 5 hours from set-up to clean-up.

The Pub / Re: HELL YEAH!!!
« on: February 06, 2017, 06:32:33 PM »
Hell of a game, that's for sure!
Whole lot of Maalox moments!

Yeast and Fermentation / Re: And the opposite of volcano beers
« on: February 06, 2017, 06:28:02 PM »
I've never bottle conditioned a lager before but 50 degrees seems pretty cold to expect carbonation in 2 weeks.
Since the beer sat in primary for about 3 months, I'd guess that a lot of the yeast dropped out of suspension prior to bottling.
The "thin film of sediment" on the bottom of the bottle may be yeast or just other stuff that got re-suspended when you bottled.
I'd invert the bottles and re-suspend the sediment and then put the bottles where it is around 70 degrees for a couple of weeks.
Worst case scenario is opening each bottle and putting a tiny amount of yeast in each bottle and re-sealing. This would be a major PITA to me.

Kegging and Bottling / Re: How expensive is kegging?
« on: February 02, 2017, 03:55:35 AM »
Don't buy a co2 tank. Almost always more expensive than a deposit and you almost always hand over your shiny new one in exchange for the beat up full one.

Plus you'll have to pay to get your own tank re-certified every 5 years.

I noticed that you measured SG after topping up with water.
It is difficult to get wort and water to completely mix, so your hydrometer sample may have been more water than wort.

All Grain Brewing / Re: Batch adjustemts
« on: January 09, 2017, 02:09:24 PM »
I've changed to 10 gallon batches and my manual systems of batch sparging needs to go (I'm getting older & grayer everyday). I'm considering doing full volume mashes in my cooler, as most of my recipes will be well below its capacity, and using a pump to move the strike water from my keg/brew pot to the cooler. I use a false bottom in my cooler so can't crush as fine as BIAB. What hit (if any) can I expect on my efficiency doing a no sparge, full volume mash? I'm usually around 75% mash efficiency.

I did something similar for the same reasons.
I have lost around 5% in mash efficiency, well actually the mash is just as efficient, the percentage of extract is what fell. But I decided it was worth it for me.

I can't get Weyermann's around here.
Anyone have experience with either:
Gambrinus or Franco Belges Pils malt?

I suspect, as noted earlier, that the issue is the Best Pils malt.
The bag I just finished using was routinely .1-.2 lower in the actual pH vs the predicted pH.
After the figuring it out, I just adjusted my water adjustments.

I am NOT a fan of fruit, spices, coffee, chocolate, etc. (including, now, vegetables--yuck) in my beer. If I want to taste grapefruit, I will eat a grapefruit, but please don't put it in my beer. It's not that I'm a grouchy old man clinging to a "back in my day" mentality, nor am I a Reinheitsgebot fanatic. And I keep an open mind when tasting beer. But I have never found a beer's flavor to be enhanced by adding this stuff to it. It just tastes really gross to me. And pumpkin beer? No thanks.


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