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Messages - beersk

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1381
Kegging and Bottling / Re: Bottle cleaning
« on: December 04, 2014, 06:55:02 AM »
I rinse the bottle right after pouring into a glass a couple times with hot water and then just sanitize with Star San when bottling.  I've never had a problem.

Same here, and I store my bottles upside down.

1382
Kegging and Bottling / Re: Commercial Bottle w/o Cap Came Out Super Sour
« on: December 04, 2014, 06:51:40 AM »
No cap? How did the beer not spill out during transit?

1383
Interesting article. Thanks for posting.

1384
Kegging and Bottling / Re: Bottling Logistics
« on: December 03, 2014, 06:48:58 AM »
Shizer! I think it may be under-carbed. There was some thick residue left in my pot which I assume had some sugar in it. Otherwise, business as usual, can't wait to stop bottling.
Bottling still definitely has its place. I like to brew 7 gallon batches and bottle the remainder after the keg is full. Since I ferment in 5 gallon cornies, I can bottle right off the fermenter with a little honey in each bottle. It's pretty sweet, I can create an archive.

1385
Kegging and Bottling / Re: Bottling Logistics
« on: December 02, 2014, 07:13:01 AM »
Yeah, once you get your system down, you should pretty much know what your final volume is going to be and be able to calculate your priming solution from there.
I add it hot as well. If you cold crash it'll cool the priming solution even quicker.

1386
Kegging and Bottling / Re: cold crashing before bottling
« on: December 01, 2014, 11:11:04 AM »
Definitely okay to crash for up to a few weeks before bottling.

1387
General Homebrew Discussion / Re: Lack of hot break at beginning of boil
« on: December 01, 2014, 10:39:05 AM »
Fermentation seems to go just fine and haze isn't typically a problem. I've done lagers when this has happened and those cleared up in the usual amount of time. So this is my confusion...
I guess I don't see how it could affect head retention post carbonation/conditioning. That's probably more from slight under carbonation. At least I hope so...

Any thoughts are appreciated. Thanks, guys.

1388
General Homebrew Discussion / Lack of hot break at beginning of boil
« on: December 01, 2014, 09:57:14 AM »
What would be some causes for the lack of foam at the beginning of the boil? Since switching to my outside system with a 16 gallon kettle for 6-7 gallon batches, I don't get much hot break foam when it's coming to a boil. I theorize that this is from a wider kettle with lower liquid volume in it. I wonder how this, if it does, translates to the finished beer. I've brewed some pretty fantastic beers when this has happened, so that leads me to think it doesn't matter, but still, it begs the question.
Part of the reason I'm questioning this also has to do with the fact that I'm bottling some of the left over beer after the keg is full. Since I ferment in 2 - 5 gallon kegs, I can bottle right out of the fermenter with a few grams of honey in each bottle. The bottles seem carbonated but they don't form much head when pouring and don't retain head throughout the glass either. I wonder if this has anything to do with the lack of a big hot break? The kegged beer seems to have plenty of head retention, so it leads me to think that maybe I'm not using enough honey to prime the bottles, who knows...

Thus, I want to see what youse experts have to say aboot this. Does a lack of a big hot break pose a problem? I've read some about cloudy beer, but this hasn't been as much of an issue...

Thanks!

1389
General Homebrew Discussion / Re: Homebrew All Stars
« on: November 23, 2014, 10:20:53 PM »
I think a homebrewing All Star is not just someone who brews good/great beer, but someone you respect, someone who is passionate, shares their knowledge, and also respects others as brewers and what they have to contribute to homebrewing.

And I doubt Denny started this thread phishing for compliments. I don't think it's really necessary to name names here.

1390
General Homebrew Discussion / Re: ive gotta ask
« on: November 21, 2014, 07:01:01 AM »
I keep forgetting to mark which one it is, but one of my kegs is bigger on the inside.
Does it resemble the shape of an English call box?
That many beers and one tends to feel like a tardis...

1391
General Homebrew Discussion / Re: Poke my oatmeal stout
« on: November 20, 2014, 01:41:37 PM »
How do you figure oats at 6L? I would've thought they were much lighter. I don't even factor those in typically when doing my water profile in Bru'n water.

Anyway, for a profile, I usually go with the black balanced profile. I like my beers as balanced as possible.

1392
General Homebrew Discussion / Re: What's wrong with this picture?
« on: November 20, 2014, 11:53:59 AM »
Wish I had more fermenters. Since I ferment 6-7 gallon batches in two 5 gallon kegs, I can only brew once every 2 weeks. It's not enough! Ideally, I'd have two 10 gallon ball lock kegs, and brew about every week or so. Those suckers are pricey though. Maybe someday...

1393
Ingredients / Re: Onion in my IPA
« on: November 20, 2014, 11:47:17 AM »
No Summit.  Amarillo, Citra and Mosaic.  I have heard that Mosaic can lend a little onion to the soup.  I'm headed out to purge the headspace!
You sure those little purple hops weren't shallots?
Nice contribution, Jim.

I didn't notice onion/garlic in last year's crop of Amarillo, but something was funky about it. Every beer I've brewed with 2013 Amarillo has tasted kinda funny to me.

1394
General Homebrew Discussion / Re: First IPA-brewing salt question
« on: November 18, 2014, 06:38:49 AM »
I use both. Too difficult to get the sulfate level high enough without it. Gypsum only would add too much calcium.
So, what's too much calcium for you? All you really need is 100ppm calcium with gypsum, which will put you in the 200ppm or so range for sulfate. And too much calcium certainly won't hurt you as much as too much sulfate will.

So if you hadn't guessed by that response, I use only gypsum to get around 200ppm sulfate. I don't think you really need much higher than that, but it's all about preference here I suppose.

1395
Ingredients / Re: Red X malt (Best Malz)
« on: November 17, 2014, 10:28:28 AM »
I mean, it won't be RED, it'll be amber colored to close to red. But it won't scream "Bright Red" or anything.

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