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Messages - beersk

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Kegging and Bottling / Re: Laziness Test
« on: July 11, 2014, 07:28:48 AM »
Don't even open it up. just rack it into the out-post and call it a closed-system transfer. It might just be crazy enough to work...
Yeah, this is what I'd do/suggest as well. Good luck!

General Homebrew Discussion / Re: Is it true?
« on: July 11, 2014, 07:26:34 AM »
The lack of a comma between dunkel and jim really warms my heart.

Excellent, lmao.
An example of how punctuation can make a world of difference! It's like saying, "Let's eat, Grandma!" and "Let's eat Grandma!"
Nice work, dunkel Jim!

Beer Recipes / Re: Weizenporter?
« on: July 07, 2014, 08:46:02 AM »
I brewed a schwarzweizen once, I didn't care for it much. It's a legitimate style to brew, there's several on the market.

Kegging and Bottling / Re: Keg beer line survey
« on: July 07, 2014, 08:08:02 AM »
I've been running 6' of line at 10-11PSI at about 40F. I get a foamy pour on the first pour, but what I've been doing is pouring about a quarter of a pint, waiting a second, then pouring the rest. That gives the line a chance to chill and the rest of the pour usually isn't too foamy.
I've hesitated going to longer lines because a lot of that beer that sits in the lines for a day or longer at times might not taste as clean, especially if you haven't cleaned the lines in a while. I don't run BLC between each keg. Usually just starsan, and BLC every few kegs.

General Homebrew Discussion / Re: Fruit flies
« on: July 07, 2014, 07:35:16 AM »

They make Faucet Caps that are fairly effective.  And also Cheap.  ID get 1 for each tap and put it on right after pouring.

This works quite well. Another step is to have sanitizer ready and when you pull the plug out of the faucet dip it into sanitizer.

+2.  Yep, cheap and effective  :

EDIT - At the end of the night I spray out the faucet opening and the plug with Starsan too. Helps keep the beer tasting clean.

I used the faucet caps for a while. I started to notice them smelling funky from sitting over night without any air flow so I stopped using them.
I've been dealing with fruit flies as well. I set up apple cider vinegar traps, which helps a lot. Also I hunted them down with a spray bottle and sprayed them so they can't fly, then I kill them. I cleaned everything in my kitchen with clorox bleach wipes and too all fruit off the counter and put into the fridge. Also, if there's any garbage or a trash can that isn't fully enclosed sitting around, that attracts them too.

Kegging and Bottling / Re: Keg vs. Bottle - flavor and aroma
« on: June 30, 2014, 07:47:14 AM »
Some beers hold up better under bottle conditioning than others. I've had bottles Belgian quads hold up for years, and barley wines sometimes seem to benefit from the oxygen pick up. IPAs and IIPAs seem to deteriorate very quickly compared to same batch in kegs.
Agreed. Anything lower in gravity tends to not hold up for more than a couple months, in my experience.

Equipment and Software / Re: CO2 outside fridge
« on: June 26, 2014, 11:13:09 AM »
I have 9/16" OD gas line, and I just drilled the hole 9/16". The hose fits pretty snug and I doubt it's a problem.

Kegging and Bottling / Re: Keg vs. Bottle - flavor and aroma
« on: June 26, 2014, 10:58:21 AM »
The main difference to me is that the keg cold conditions for months and clears extremely well. Bottles could be cold conditioned but I don't keep whole cases refrigerated and each bottle would still have sediment to avoid.

Sent from my XT1030 using Tapatalk

Ha, if you're one of those who keeps your kegs around for months.......

I had a friend recently keg and bottle a 10 gallon batch of pale ale. The bottled version was actually a lot better. For some reason the keg version had a butterscotchy thing going on, much like I was dealing with for a while. He swears his co2 lines and disconnects are clean. So, ruling that out, I can only think that whatever diacetyl was there, was cleaned up by the bottle conditioning phase. That, or something was off in the carboy he fermented the kegged version in.
Either way, I think kegged beer holds up A LOT longer than bottled beer. I always get slight oxidation flavors in a lot of my homebrewing friend's beers that have been bottled that I don't get from my own kegged versions. Perhaps there's something to do with handling of the beer post fermentation there too.
But, in general, you shouldn't see a whole lot of difference between kegged and bottled versions of beer. The conditioning phase for bottles might clean the beer up a little more if there's diacetyl present, but should affect much else. But, bottled versions will likely begin showing oxidation after a few months in the bottle in my experience.

General Homebrew Discussion / Re: Felt Like Cheating
« on: June 25, 2014, 11:44:23 AM »
Oh, right...those things...

Beer Recipes / Re: Black IPA (or whatever you want to call it)
« on: June 25, 2014, 11:40:54 AM »
I think black IPA should definitely have a little roast. Stone Sublimely Self Righteous, Odell Mountain Standard, Deschutes Hop in the Dark, and New Glarus Black Top are tasty commercial examples. I usually use 8-10oz of Blackprinz in mine (for a 4 gallon batch). It's got a touch of roastiness. But I'm looking at giving it more of a chocolately flavor and might put in a few ounces of chocolate malt my next batch, maybe some oats too.

Kegging and Bottling / Re: New Kegs - Manufactured in India
« on: June 25, 2014, 11:33:29 AM »
I guess now that I've crapped all over the rumors about Chinese kegs, I should say that one of the reasons I asked about the Indian kegs is I had heard rumors of problems, as well.

What I had heard is issues of weld quality.  Not that they leaked, but that the welds were sloppy and could cause issues with cleaning and sanitation.

But I've not actually seen these in person.
I think one of my Italian kegs might have a crappy weld down at the bottom. It hasn't been a problem for sanitation though.

General Homebrew Discussion / Re: Felt Like Cheating
« on: June 25, 2014, 11:30:30 AM »
You can boil for 15-20 minutes and be fine for many styles if you adjust your hop additions and IBU's correctly.

Yep, that's what I do with the 'hop' batches. There's nothing gained from boiling extract long, if you accounted for the IBUs. No overdarkening.

I've also done this with things like porters and brown ales to good effect. I first heard about it from Basic Brewing's 15-minute Pale Ale recipe, but it's not just limited to those styles.
This is good to know. Makes extract brewing a lot more appealing for even quicker batches. I always wondered about that. We don't boil starters for an hour. I suppose in all grain it's necessary because of the bacteria in the wort and 15-20 minutes isn't enough?

Beer Recipes / Re: Black IPA (or whatever you want to call it)
« on: June 23, 2014, 01:11:30 PM »
I like it. Send me a bottle.

Ingredients / Re: When you can't get proper german saaz
« on: June 21, 2014, 09:59:10 AM »
Do you guys pronounce it as Zahts or Sahz? A few people in my homebrew club say zahts and it just sounds funny to me as I always say sahz.

I narrowed down one of my issues to my racking cane.

Cleaning racking canes and tubing sucks. I currently rinse with hot water and then clean the next time I have a bucket of cleaner (brew day, bottle cleaning day, cleaning day day).

I recently started using a window box liner for cleaning long parts like racking canes, dip tubes, and my mix stir. They come in all sorts of lengths and are much sturdier than the wall paper trays I've seen others use.
Not a bad idea. I think I've settled on my method now. Closed keg-to-keg transfer with co2 kicks major @$$. I don't think I could go back.

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