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Messages - beersk

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1381
The Pub / Re: What's the Weather Like Where You Are?
« on: December 05, 2011, 02:47:28 PM »
Temps are starting to drop finally here in Eastern Iowa.  This has been one of the nicest autumns I can remember.
It's 28F right now with the winds blowing from the NW at 13mph.  Still not cold by anything stretch, just trying to acclimate since I commute everywhere by bicycle.  Wind proof clothing is key.


yeah it's getting bitter here is CA as well, must have been 45 last night ;)
Aw, it's a rough life isn't it?

1382
Yeast and Fermentation / Re: Re-using Yeast for Starters
« on: December 05, 2011, 02:44:25 PM »
I suppose there some trub although I've been doing better about leaving the break in the kettle and I strain out the hops so I would guess the cake is 2/3 yeast or more.
Gotcha.  I don't really have a good way to leave out the trub and hops.  I just try to leave it in the kettle when I'm pouring into my fermenter.  Maybe I should get a strainer of some sort.  I also don't save yeast from highly hopped beers.

1383
Yeast and Fermentation / Re: Re-using Yeast for Starters
« on: December 05, 2011, 02:38:37 PM »
How much is in the jars?  If it's a full 8 oz, I would use less.  Much less.
There's probably a lot of trub in there too.  I was kinda wondering the same since I parce my yeast cakes off into 3 or 4 pint mason jars.  I've been pitching a whole jar without a starter. 

1384
Kegging and Bottling / Re: bottling from a keg
« on: December 05, 2011, 02:35:45 PM »
The racking cane tube in the bottling wand works fine, until your Pilsner gets dinged in the second round of the NHC, 2010.  This year a Beergun fixed that. 
 
You're sure it was because of the beergun? 

Hamiltont it sounds like a lot of work just to cut a racking cane!  I don't have the torch...I'm pretty sure I have a hack saw laying around somewhere...

1385
The Pub / Re: What's the Weather Like Where You Are?
« on: December 05, 2011, 12:34:01 PM »
Temps are starting to drop finally here in Eastern Iowa.  This has been one of the nicest autumns I can remember.
It's 28F right now with the winds blowing from the NW at 13mph.  Still not cold by any stretch, just trying to acclimate since I commute everywhere by bicycle.  Wind proof clothing is key.

1386
The Pub / Re: What beer opened your eyes?
« on: December 05, 2011, 12:31:05 PM »
I got started on beers like Newcastle and Boddington's, but the eye-opener was New Belgium 1554.  I think I had it for the first time sometime in late 2004 or early 2005 before I made my maiden voyage out to Colorado to drink good beer at New Belgium, Odell, Fort Collin's Brewery, and Estes Park brewery.  I was only 21 as I hadn't started really drinking anything until the previous summer.

1387
The Pub / Re: in case you didn't know what to get weaze for the holidays
« on: December 05, 2011, 12:18:41 PM »
Nice!

...or a gift cert to TJ's. ;)

Put 'em both together and you've got the perfect gift!

1388
Kegging and Bottling / Re: bottling from a keg
« on: December 05, 2011, 12:04:26 PM »
I don't use the #2 stopper though.  That acts as a counter pressure deal?  I think I'm going to pick one up though, supposedly that helps reduce foaming too.

Yep, works pretty well.

I broke down and picked up a beer gun, get to test it out this weekend bottling a lot of beer to give away for the holidays.

Cheers!

Man! You didn't need to spend all that money for that thing!  The cheap method is sufficient.  Countless homebrewers have reported good success with it, including me.  Cap on foam!

1389
Kegging and Bottling / Re: bottling from a keg
« on: December 05, 2011, 10:16:10 AM »
What do you cut the racking cane with?  And it should probably be sanded off before using, yes?  I just use a bottling wand.  I get little foam, especially when the PSI is set to 5 or lower and fill within half an inch from the top, cap on foam.
I was reading the huge long thread about the el cheapo method on Homebrew Talk.  Someone used a stainsteel racking cane and cut and angled it to the length they needed.  Sounds like a nice idea.
I don't use the #2 stopper though.  That acts as a counter pressure deal?  I think I'm going to pick one up though, supposedly that helps reduce foaming too.

1390
The Pub / Re: http://tinychat.com/roffenburger
« on: December 04, 2011, 12:25:35 AM »
Drinkin!

1391
Equipment and Software / Re: Where can I get an accurate thermometer?
« on: December 02, 2011, 09:10:59 AM »
After hearing all of the excellent reviews about the Thermapen, I finally ordered one and highly recommend it if you can afford it. It comes calibrated with a certificate and it's traceable to a NIST standard. Well worth the money IMO. Super fast readings (3 seconds) and it's very water resistant. Very accurate to ±0.7°F. It gets wet all the time with no problem. You can get one for about $80.
I paid $95 for mine after shipping/tax.  I think it will be a very worthy investment after using a dial thermometer up to this point.

1392
Kegging and Bottling / Re: bottling from a keg
« on: December 02, 2011, 08:59:26 AM »
I suppose one could cap with oxygen scavenging caps...  I don't know if there would be any benefit.

I think they would help mitigate O2 in the capped bottle.
This is another step I take, is the O2 absorbing caps coupled with filling to about half an inch from the top and capping on foam.

1393
kegging a porter and brewing an american amber ale - still deciding on cascade or columbus for the flameout hops - might have to flip a coin.
I vote for both but a bit heavier on the Cascade...  ;) Cheers!!!

good idea! 2:1 Cascade/Columbus?
Hey, you're back!  And yes to the 2:1.  Oh, and you never answered my last email!

1394
Kegging and Bottling / Re: bottling from a keg
« on: December 01, 2011, 08:26:06 PM »
If you plan to bottle for shelf storage then I highly recommend the beer gun as it will mitigate oxidation and make it quick and easy to bottle. The beer gun is one of my favorite tools. Aside from the initial setup time it is very efficient and makes for ease of bottling.


Sure, but you shouldn't have to worry about oxidation if you fill the bottles to a half inch or so from the top and cap on foam. 

1395
Extract/Partial Mash Brewing / Re: When to add honey.
« on: December 01, 2011, 02:36:28 PM »
Honey provides a very harsh environment for bacteria.  Basically it lacks the right nutrients for bacteria to exist and survive.
Mostly it lacks enough available water.  Same result though, the bacteria won't live and if they do they won't grow.
Indeed.  I should prolly make a mead again, it's been a year.  I try for one batch of mead a year.

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