Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - mainebrewer

Pages: 1 2 [3] 4 5 ... 12
31
Equipment and Software / Re: Small Refrigerator
« on: December 21, 2014, 02:14:40 PM »
I should have provided some more detail.
I have a 'fridge as a keggerator and another 'fridge that I use as a fermenter.
I'm thinking about getting something small as I described to use when I make lagers.
I'm looking for a way to avoid tying up the fridge I use as a fermenter for 3 weeks while the lager batch ferments and then several weeks while it lagers.
I think a small fridge that could fit a carboy could be dedicated to lagers, fermenting and lagering.
I'm looking for something small due to space considerations.
Thanks for all the suggestions.

32
Equipment and Software / Small Refrigerator
« on: December 21, 2014, 07:23:54 AM »
What's the smallest 'fridge that will hold a 6 gallon carboy (approx. 25" tall, including the airlock, and 12" diameter)?
Thanks.

33
Yeast and Fermentation / Re: Reusing yeast
« on: December 14, 2014, 05:08:52 AM »
I've been reusing my yeast for several years now.
My two normal yeasts are WLP001 and WLP002.
I've found that I can get 10-12 repitches from the 001 before I notice any change.
However, the 002 starts to change around pitch number 6 or 7.
While it does save some $, I do it because it gives me a ready supply of yeast.

34
General Homebrew Discussion / Re: How Long do You Dry Hop in a Keg?
« on: December 09, 2014, 04:27:08 AM »
I use a mesh bag and tie it off to the keg lid.
The string is short so the bag is in the beer for the first half of the keg.
That might be a week or two.
I've not tasted any off flavors as a result.

35
The Pub / Re: Goodbye Tom Magliozzi
« on: November 04, 2014, 05:04:07 AM »
I always listened to the Car Talk show on Saturday AM's when I was brewing.
Saturday mornings won't be the same.

36
Kegging and Bottling / Re: Drill through Freezer / Fridge
« on: November 04, 2014, 04:54:39 AM »
I converted a fairly new refrigerator to a keggarator a few years ago.
As noted earlier, get a diagram showing the location of wires and coolant lines.
If the 'fridge has a wire grill with coolant lines on the back, then there probably aren't coolant lines attached to the outside skin of the 'fridge.
I chose to put the faucets on the side of the fridge since I didn't want to deal with beer lines attached to the door everytime I opened the fridge.
Once you have the diagram, use a hole saw to drill from the inside of the fridge through the plastic inside skin. Then take a small screw driver to push the insulation aside and determine if there are any wires/coolant lines in that spot.
If not, drill the rest of the way through the outside skin.
Repeat this process for however many holes you need to make.
Best to be cautious since cutting a coolant line turns the fridge into a storage cabinent.

37
Kegging and Bottling / Re: CO2 Tank Size
« on: October 06, 2014, 03:24:38 AM »
I have two 5# AL tanks, one as a spare. They last an average of 6 mos. This is carbing/serving 5 kegs, pushing cleaner/sanitizer through kegs and beer lines, etc. While the refill cost/pound is cheaper on the 20#, I just like the size and weight of the 5#.

38
Yeast and Fermentation / Re: fruit flies in airlock
« on: September 25, 2014, 03:23:22 AM »
I sometimes get the flys in the airlock. Never had an infected batch yet.
Biggest problem for me is they like to hang out in the beer faucets.
So, the first pour of the day usually has me picking them out of my pint of beer.

39
Yeast and Fermentation / Re: pitch new yeast?
« on: August 18, 2014, 04:14:14 AM »
It's unlikely that the yeast are dead.
From what you posted I'm assuming that you just pitched the contents of the smack pack/vial into your wort.
You didn't pitch enough yeast (I know the package says it's enough). However, it will get started, it will just take longer than you expect.
Don't know what you are fermenting in, if it's a bucket, you may have a leak around the lid which would allow CO2 to escape there versus the airlock. If it's a bucket, have you opened it to see what's happening?
Pick up a pack of US-05 and if there is still no activity after 48 hours, pitch the it.
Next time make a yeast starter.
Lot's of info here on the forum about making and using yeast starters.

40
Yeast and Fermentation / Re: Repitching yeast
« on: July 25, 2014, 03:51:29 AM »
I've been reusing yeast for the last 2-3 years.
I sanitize a mason jar, fill it with yeast from the carboy and put it in the fridge for the next batch.
I used to pour off the beer that would rise to the top of the mason jar and replace it with distilled water. Then shake the jar to mix the water into the yeast. My thought was to reduce the amount of alcohol in the solution.
However, recently I've learned that that is not necessary and likely harmfull for the yeast.

41
Kegging and Bottling / Re: Keg beer line survey
« on: July 04, 2014, 03:41:00 AM »
I keep my keggerator at 40 degrees, PSI at 10 and use 7' 3/16" beer lines.
Works well for me.

42
All Grain Brewing / Re: Conversion time trame
« on: March 29, 2014, 03:55:14 AM »
+1 to the Braukaiser reference! Easy quick check for conversion.
Awful lot of other good stuff on that site as well.

43
Extract/Partial Mash Brewing / Re: She's Alive!
« on: February 14, 2014, 04:56:21 AM »
Bottle conditioning at 62-65 degrees will take a lot longer than doing it at 70-75 degrees.

44
Apparently this is a post prohibition law that everyone pretty much forgot about.
I understand that this is being worked by state regulators and the state legislature to find a common sense solution. (I am somewhat suspect of state regulators and state legislators coming up with a common sense solution to anything, but that's another story.)
Anyway, I'm a Maine resident hoping for some common sense.

45
General Homebrew Discussion / Re: Cooling down the wort
« on: January 27, 2014, 04:51:38 AM »
Before I was able to boil the full batch size and didn't have a chiller, I would chill the wort down to into the 80-90 degree range then add the top up water to bring it down to pitching temp.
I will add a caution here, if you are fermenting in glass, do not put very hot wort in the carboy and then add very cold water.

Pages: 1 2 [3] 4 5 ... 12