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Messages - beersk

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1261
All Grain Brewing / Re: Does anyone filter after a BIAB mash?
« on: June 01, 2015, 01:11:55 PM »
The Aussies swear by it. I'm beginning to think they just have terrible palates down under.

1262
Pimp My System / Re: New base for my Schmidling Malt Mill
« on: June 01, 2015, 01:00:34 PM »
Very nice work, Mark. And thanks for saying the full phrase "anal retentive". I always get a little weirded out when people say, "I'm anal"...uhhhhh okay.

1263
Pimp My System / Re: New base for my Schmidling Malt Mill
« on: June 01, 2015, 11:50:58 AM »
How long have you had your mill that you needed to replace the roller? I've had my barley crusher for 6 or 7 years now and it's acting up...not feeding grain through like it should. I've turned the non-driveside roller over, added an o-ring to keep the rollers moving, but it sometimes doesn't want to grab the grain to pull it through. Very annoying, it takes 10 minutes to mill 11 pounds of grain with a drill. Ugh. Wondering if I should get a new mill or try to replace the roller.

And also, what was wrong with your original base?

Doesn't the barley crusher have a lifetime warranty? Have you emailed them with your problem?

I had the same problem with my BC.  Contact the manufacturer.  He had me send it to him and he rebuilt.  No charge and as good as new.

Paul
How long did this take you? I'm worried I won't be able to brew for like 3 months.

I may upgrade to a Monster Mill anyway. But I should get this fixed so I have a backup or sell it to someone who needs a mill.

1264
Pimp My System / Re: New base for my Schmidling Malt Mill
« on: June 01, 2015, 07:05:28 AM »
How long have you had your mill that you needed to replace the roller? I've had my barley crusher for 6 or 7 years now and it's acting up...not feeding grain through like it should. I've turned the non-driveside roller over, added an o-ring to keep the rollers moving, but it sometimes doesn't want to grab the grain to pull it through. Very annoying, it takes 10 minutes to mill 11 pounds of grain with a drill. Ugh. Wondering if I should get a new mill or try to replace the roller.

And also, what was wrong with your original base?

1265
All Grain Brewing / Re: Step Mash to Batch
« on: June 01, 2015, 06:13:17 AM »
What's his reasoning for doing step mashes? I read his last Zymurgy article and he specifies step mashes for both recipes, but didn't explain why. Everything I've read has said today's well-modified grains don't need it.
The rest at 144-145F optimizes the Beta activity, resting at 158F optimizes the Alpha.

I might do steps for German malts just because. I don't do them for British or NA malts.
Isn't Beta active from about 140-148? Then Alpha in the mid to upper 150's?  Or is there a very defined range for these two enzymatic activities?

1266
General Homebrew Discussion / Re: Vegetarian meal at the banquet
« on: May 27, 2015, 06:47:01 AM »

If the Good Lord didn't want us to eat animals, he wouldn't have made them out of meat.



Tell that to Jeffery Dahmer.

1267
Does anyone know how German breweries oxygenate? Is it within the rules of Reinheitsgebot to inject pure O2 into the wort?

1268
Quote
I would not extrapolate that to mean that you dont have to aerate or oxygenate, and I dont think the findings of the experiment are suggesting that.

I agree. I wonder what would happen if this were repeated with, say, a Helles?
Exactly. That would really show whether it counts or not.

1269
Equipment and Software / Re: Preferred Gap Setting?
« on: May 24, 2015, 10:41:52 AM »
I have mine set at .035".

1270
I'll be brewing a Dortmunder tomorrow. Never brewed one, but I imagine it won't be too much different than a helles or a pils. I think I'm basically brewing the one from Brewing Classic Styles.

1271
Kegging and Bottling / Re: How to Pump Prime your bottled beer.
« on: May 22, 2015, 07:48:08 AM »
Nice idea. I use honey to prime bottles and measure it by weighing it as I add the honey to the bottle if I have left over beer or want to bottle some off the fermenter. Easy for me to do since I ferment in kegs. And I agree, I like having beer in bottles as well as kegs.

1272
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 05:15:15 PM »
Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).
Why don't you guys just add the gelatin when you keg it? It shouldn't make much different should it?

Gelatin (or Biofine) seem to work better when you get the beer cold first - the directions for Biofine and several references to adding gelatin say to. I just like to give it a day or two to let the beer hit serving temp then add the fining.
I guess I don't see why it wouldn't work if you add it at kegging and then allow it to crash. It mixes in when racking the beer on top of it. But I don't know...maybe it settles out and is worthless then...

1273
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 03:28:13 PM »
Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).
Why don't you guys just add the gelatin when you keg it? It shouldn't make much different should it?

1274
I'm not surprised that the differences were noticeable. I am surprised that the 'hoppy' profile was as well received as it was. I've always found too much sulfate to give a dark beer a harsh, near acrid character. I read that you fined the kegs and that the delta diminished afterward. Regardless, nice work again !
So what is this "delta" you speak of?

Nice job once again, Marshall.

1275
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 09:55:44 AM »
Hear ya, Mark. I don't like that smokey roast flavor and I seem to get it even at less than 10% in the grist. Like Eric mentioned, I think a pH around 5.5 is ideal. But Guinness goes for a lower pH I think to get a little bit of that lactic twang.. I certainly wouldn't say Guinness is the best dry stout example. Murphy's is a mighty fine example and Beamish (when we could get it).

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