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Messages - beersk

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1951
10 gallons of CDA :P
Better watch it, bud! They'll get ya!

1952
I did a 3 gallon (ended up with 3.5 gallons) brew in a bag of my black IPA last night. 75 minute mash at 151, raise to 165 for mashout for 10 minutes, pull bag bring to boil; took about 4 1/2 hours from start to finishing cleaning up. Hit around 80% efficiency into the fermenter (hit my target gravity, but had about a quarter gallon more than expected).  I've had issues, for some reason, with hitting my target final gravities with brews in a bag. So I'm hoping I get it this time...aerated well with mix stir, pitched rehydrated US-05...here's hopin'!

1953
Yeast and Fermentation / Re: Weinheinstephan yeast
« on: February 23, 2013, 08:59:36 PM »
Beersk,

If you top crop the yesast you'll not get any trub. You are also able to get fresher yeast since you don't have to wait until you rack the beer.

Kai

Well I just harvested yeast from WY3068 from a Dunkelweizen that I had used fermcap-s on. It was from the yeast cake. You got me worried, like I did something wrong. I used the yeast for a weizenbock yesterday. Took off like a rocket in 12 hours or less.  Thought you were implying it messed with the yeast somehow.

1954
Yeast and Fermentation / Re: Weinheinstephan yeast
« on: February 23, 2013, 07:33:46 PM »
+1 on the fermcap, especially if you're harvesting and repitching.

Don't use fermcap. Especially if you want to harvest this yeast. Simply collect the overflowing yeast after the gunk has been blown off. No yeast washing required.

Kai
Well now, why do you say that?

1955
Kegging and Bottling / Re: Brand new keg from beveragefactory.com
« on: February 23, 2013, 07:28:17 PM »
You mention that you can get your entire arm into the keg...
Are the lids an odd size?

From what I understand they do have a bigger opening. So regular corny lids won't fit.

1956
Yeast and Fermentation / Re: Weinheinstephan yeast
« on: February 22, 2013, 09:44:15 AM »
Love the Weihenstephan yeast, makes great beers. I put in a few drops of fermcap on my last dunkelweizen and that kept it in check. I will be doing the same for a weizenbock I'm brewing today or sometime this weekend.

1957
Kegging and Bottling / Re: Brand new keg from beveragefactory.com
« on: February 21, 2013, 10:05:25 AM »
I think I'm going to pick up a the 2 pack deal here pretty soon. These look nice!

1958
Kegging and Bottling / Re: Two Tap Kegging setup Question
« on: February 16, 2013, 04:30:14 PM »
The cheapest and easiest setup would be one CO2 bottle feeding a single output regulator, feeding a dual output manifold.
I agree...this is the best way to go as long as you don't mind using the same psi for all your kegs
I think this is an important point - if you want all of your beers to have the same CO2 level, then one secondary regulator for all of your kegs is no big deal.  If you want to have different CO2 levels for different beers, you need a secondary regulator for each different psi setting.
And probably a longer line for the tap you want to serve a higher PSI beer out of, right? Otherwise, you'd get pretty foamy pours on that tap, I'm thinking.

1959
Kegging and Bottling / Re: Polyclar 10 and bottling
« on: February 15, 2013, 07:44:44 PM »
Yeah, don't be in a hurry here. If active fermentation just got done, let it go for another week at least on the yeast cake. It'll clear.

1960
General Homebrew Discussion / Re: Lager chamber
« on: February 15, 2013, 08:34:33 AM »
Tape doesn't work for me, it always falls off. I put the probe under some bubble wrap between the brew hauler and the carboy. I think it stays pretty accurate, certainly with in a degree or two.

1961
Beer Recipes / Re: Just Kinda Happened
« on: February 13, 2013, 07:33:21 PM »
Batch sparging is so wonderfully easy. 83% every time on a double batch sparge.

What do you get with only one sparge?  I get 83-85% with one.
I don't know how you do it. I get around 74% with my mill set at .035".

1962
General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 09, 2013, 12:24:19 PM »
In fact, I can make dinner at home in less than the amount of time it takes me to drive to a restaurant , get seated, and drive home!

But you're not factoring in the cost of the house you cook it in, the cost of your stove, the cost of the gas you use to cook, the time it took you to go to the store and shop, the time it takes you to clean up, etc. etc.

I said it earlier in the thread, but what you are really arguing is opportunity cost.  So if the cost of brewing is that you don't wash your car, go ahead and factor that in.  But you can't assume that you're going to be paid a salary for all of your waking hours.

We will not agree, so I'll stop now.


But this is a constant, it's already there anyway.  I don't think it's to be factored in, especially if you are renting or those things were there when you moved in in the first place. I'm also with Keith on cooking, but I think he is just f*cking with you guys. Time is a constant too.  Anything worth doing takes effort but if brewing is a chore for you, you maybe shouldn't be doing it. 
I mean, yes, it's easier to just go to a restaurant and have someone cook for you, but there's so much more satisfaction in cooking a meal the way you like it, knowing what goes into your food, and having cooked it yourself.  And also improving at it, learning what makes what do what, etc.  It's a lifetime skill.  Time spent doing it really isn't a factor if it's worth it to you to be doing it, whether it be cooking, brewing, practicing an instrument, etc.
Otherwise, just give up and off yourself now because life isn't worth your time.

1963
at least you ain't drinkin' outta the fermenter!

Some people call it a racking cane...I call it a straw.
Just make sure you don't backwash, or you'll contaminate your beer!

I find that bottles are mostly carbonated in a week if you have them at 65-70F. They just need time to condition. I have a hefe in bottles right now that is stellar, and it's only been in the bottle for a little over a week. Hefes are good young though.

1964
General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 07, 2013, 10:46:26 AM »
There's a tremendous amount of myth out there. It seems like every time a few get knocked down and everybody agrees they are not based in fact a couple new ones pop up. It's like a hydra of stupid.  :-\

I've only bottled my beers and I don't see it as that big of a pain. Like anything else in homebrewing there's ways to trim time if you really want (e.g. leaving the damn labels on the bottles). I'm not anti-kegging by any means but I'd say I could probably prep and bottle beer almost as quickly as you could clean a keg, sanitize, fill and pressurize. I don't think the time saving is immense. That's what I took his point to be but I might have undersold it to myself. I dunno, I'm not anti-kegging in the least. I own a couple cornys I bought cheaply a couple years ago I'm still using as fermentors because I don't have the space for a tap set up right now.

With all due respect, you say you've only bottled so you really don't have a comparison.  Kegging is MUCH faster than bottling.  I can have a keg sanitized and filled in 20 min.  It takes me at least that long just to sanitize enough bottles for a 5gal. batch.
Well do what you want, but I keg and bottle these days. It's nice to have the option to do both, have more beer around, thus more brewing.

1965
General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 07, 2013, 08:37:50 AM »
Well, kegging is much faster than bottling. Especially as the amount of beer increases.

I think his point is that if you take into account ALL the tasks involved with kegging, not just the wracking part, it's comparable.

I don't know if that's true for everyone though. for instance, I don't have tap lines to take a apart and clean all the time. Mostly I put some hot PBW in the empty rinsed keg and run it off through my cobra taps, follow with hot water rinse and sanitizer. but I bet each time a keg kicks I spend ~.5 hours dealing with it, another .25-.5 actually wracking beer to the keg. Then once in a while I have to take the keg and taps apart to clean deeply. every once in a while I have to drive ~1 hour round trip to get co2, etc.

bottling takes ~1 hours on the day but I have to spend maybe another hour delabeling and rinsing bottles. so I bet it's pretty close.
Agreed. I've been bottling again lately, and it's really not that big of a deal.

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