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 ... 3 4 [5] 6 7 ... 20
61
General Homebrew Discussion / Mr Malty
« on: March 13, 2016, 10:15:20 AM »
The last two days I've been unable to connect to the mrmalty.com website.
Keep getting the HTTP 404 error message.
Anyone else having something similar?

62
All Grain Brewing / Re: Adjusting Mash PH and Mash Temperature Loss
« on: March 12, 2016, 12:49:21 PM »
I read this post by Martin and an similar earlier one regarding the mash pH stabilizing around the 5.4 mark.
The question it raises for me is why target say 5.2 or 5.6 when the mash will revert to 5.4?
Perhaps, as JT notes, it would be better to adjust the pre-boil wort to whatever target the brewer might want depending on the beer style.

63
Events / Re: Missing Conference Confirmation Email
« on: March 08, 2016, 06:33:30 PM »
Yeah, mine went into my spam folder.
After waiting for a couple of hours for the confirmation email, I checked the span folder and there it was.
Of course, by then the Hilton was full.
So, I booked a room at the Marriott.

64
Yeast and Fermentation / Re: Long Lag time
« on: March 04, 2016, 04:25:02 AM »
If you are fermenting in a bucket, I'd go with the leaky lid. It happens a lot.
If your sanitation procedures are good, you shouldn't see any serious impact on your beer.
Personally, rather than waiting 4 days, I would have pitched some more yeast at the 48 hour mark.
You didn't ask, but starting fermentation at 80 degrees is about 15 degrees to high.
Fermenting at high temps will have a much larger negative impact on your beer than a long lag time.

65
Kegging and Bottling / Re: Issues with bottles.
« on: February 29, 2016, 10:28:36 AM »
Not sure what kind of carbonation drop you are using, but if it's the ones that look like a cough drop, I never had good luck with them. Pretty much every time I used them, every bottle was over carbed. Using the carb drops are you finding that only some of the batch is overcarbed?
As far as the priming sugar, are you finding all bottles are over carbed or just some?
If just some, then it's likely that the sugar is not getting evenly mixed into the beer prior to bottling.

66
All Grain Brewing / Re: Bru'n Water Pale Ale Profile
« on: February 29, 2016, 10:13:51 AM »
I also find the Pale Ale profile to be to minerally when I use it for my APA.
I do like that profile on my AIPA, though.

67
Kegging and Bottling / Re: What if I added priming sugar before kegging?
« on: February 24, 2016, 10:21:20 AM »
It'll be fine.
You will likely have a little more sediment in the bottom of the keg that you would if you just force carbed the beer.

68
All Grain Brewing / Re: pH woes
« on: February 24, 2016, 10:18:52 AM »
I've never filtered my pH sample and my results usually match, within the major of error for my meter, the Brunwater prediction.
I'll take a larger sample next time and filter part of it, now I'm curious to see the difference in the pH of the two samples.

69
All Grain Brewing / Re: pH woes
« on: February 23, 2016, 02:39:48 PM »
I test my 1st 2 batches without filtering out the grains so I have learned that will potentially cause a low reading.

I don't believe that filtering or not filtering out the grain particles will affect the pH reading. I could be wrong, wouldn't be the first or, likely, the last time.

70
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.

71
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.

72
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?

73
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 30, 2016, 03:16:51 PM »
Jeff, thanks!

74
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?

75
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.

Pages: 1 ... 3 4 [5] 6 7 ... 20