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Messages - Slowbrew

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1
General Homebrew Discussion / Re: Brewversary 39
« on: March 21, 2017, 11:47:29 AM »
WOW!  39 years!  Congrats!!

That puts my 19 to shame.   :)

Paul

2
I mounted my new MM3 on my mill table last night.  I think the small wing guides in the MM Hopper are designed to keep the kernels away from the end blocks.  That's my hope at least.

I haven't tested it yet since I ran out of time before I could adjust the belt tension. 

The drive shaft is a little shorter and it sits higher than my BC so my drive belt shield needs to be redesigned too.  The 10" shiv I have will make the shield a tight fit.  Just another project in the shop.   :)

Paul

3
General Homebrew Discussion / Re: It begins...
« on: March 19, 2017, 05:34:23 AM »
It may just be my crappy memory but it seems like this isn't a new development for NB. 

I recall wanting to find a recipe I had cribbed from NB many years ago to give it another go.  What I found in my own notes were rather less than I was looking for so I hit their site to get the grain/hop bill again.  And I found nothing but kits with no ingredient lists.  That was at least a year, if not two, ago.

I can understand a company wanting to protect their intellectual property, so while I was disappointed I did not see a big, scary conspiracy.  Just a company policy change.

AB-InBev didn't buy NB directly (as far as I know) but via an incubator type venture capital group.  NB brewer likely has a licensing agreement with Goose Island, AB or both that limits what they can release about the ingredient list.  In this day and age, where a company can patent "a rectangle with rounded corners" it is the way business is done.  Like the many trademark conversations we've had, if you don't protect your IP you don't own your IP.

Homebrewers as a collective don't like the macro breweries but not everything they do is automatically an evil development to crush the craft market.  We need to keep a bit of perspective on these developments.  Decisions get made and we aren't privy to the details but that's okay, NB isn't my company.

If you buy the kit with unmilled grain, maybe you can start reverse engineering the recipe.  Then you can post your clone of the clone recipe.

RDWHAHB and brew happy.

Paul

4
I'm actually at the point of leaving my barley crusher behind.  I got about 8 years out of it before I sent it in for a rebuild.  This past weekend It stopped pulling grain through again.  Less than 2 years out of the rebuild.  The end blocks are showing uneven wear and the dead roller has at least one clearly flat spot.  My expected efficiency way off of normal on the batch I had to mess with the mill continuously to get crushed.

I don't want to bash the mill, it worked great for quite a while.  I've ordered a MM3 and will be modifying my mill cart this coming weekend (hopefully).  I'll let you know if hit any insurmountable snags.  ;)

Paul

5
The Pub / Re: How did you pick your forum name?
« on: March 06, 2017, 02:34:53 PM »
Many years ago, when I was in college, my friends and roommates were sitting around the living room smoking bong hits (it was 1980) on a weekday afternoon after classes.  By then, our sophomore year in college, everyone had acquired a nickname for some reason or other but me.  That became a topic of discussion, that I needed a nickname.  As I am a rather large human being, and the TV was on with Tennessee Tuxedo reruns, you can guess the rest.

could have been worse...you could have been Phineas J. Whoopee...or would that have been better :)

Nicknames just don't stick on some people.  I worked at a company for 2 years and the accounting manager tried a new one for me every couple of weeks.  None of them stuck.  The sales guys just stared calling me Nameless but even that died on the vine.   :)

Paul

6
The Pub / Re: How did you pick your forum name?
« on: March 06, 2017, 11:24:07 AM »
Slowbrew - Head Brewer at the Slowly Losing IT (as in information technology) Brewery. 

I named my "brewery" and my forum name on Northern Brewer's forum on a particularly bay day in my career as a systems engineer.  After a couple of years it was too much trouble to change it anywhere and I'm still IT so I haven't completely lost it yet.  Still just slowly getting there.   8)

Paul

7
Kegging and Bottling / Re: Cleaning corny keg pickup tube
« on: March 03, 2017, 02:22:08 PM »
I use a dip tube brush too.  I never even thought about using a bore cleaner.  The one for a .22 or a .38 might work okay but most of my keg dip tubes have a bend in them which would rule out my cleaning rods.

The brush works very well and is pretty cheap.

Paul

8
All Grain Brewing / Re: Mash efficiency- equipment
« on: February 28, 2017, 03:00:19 PM »
My stainless steel braid has always worked great.  Until yesterday, when it collapsed in a Rye IPA.   >:(

The current braid has to have been used 100+ times and I've never seen that happen before.  I'll replace it and cross my fingers on the next batch.

I don't calculate my efficiency very often.  I regularly hit my targets so I just assume it's good enough.  I'm basically a lazy brewer.  :)

Paul

9
General Homebrew Discussion / Re: Beer Sales on eBay allowed?
« on: February 24, 2017, 11:56:09 AM »
This isn't a question for the AHA to handle (or me for that matter).  But the rules are pretty clear for "non-preapproved" sellers.  http://pages.ebay.com/help/policies/alcohol.html

I don't see anything indicating his approval status so I can't say if his listing is kosher with e-bay's rules.

He has them listed in the Collectables section so his stance is likely "I'm selling the cans."

If you really want to find out you can scroll to the bottom page and click on "Report this item"

Paul

10
Yeast and Fermentation / Re: Chris White on sequencing yeast genomes
« on: February 18, 2017, 06:22:46 AM »
Interesting interview.  Thanks for sharing.

I'll admit I'm not up to a science journal article yet this morning.  I'll save that for later.   ::)

Paul

11
Kegging and Bottling / Re: Starting them young
« on: February 18, 2017, 06:02:37 AM »
It's fun when they want to help.  Kids pick up on everything which can be a blessing and a curse sometimes. 

My son, now an employed civil engineer, wasn't very interested in helping on brew days but learned an awful lot just being around the process.  In a freshman science class (high school) the teacher started a unit on yeast and asked the class if anyone knew what yeast was used for.  Mike said "brewing!" and gave a 10 minute improv on the mashing through bottling process.  The class eventually got around to things like bread and penicillin.  8^)

Keep that smile on her face as long as you can.  Memories last forever.

Paul

12
Kegging and Bottling / Re: New to kegging
« on: February 09, 2017, 10:29:12 AM »
I bought most of my kegs off e-bay many years ago.  No good current recommendations for retailers. 

Be careful buying CO2 tanks off e-bay.  I have one some CO2 places won't fill because it's tagged as belonging to Coke.  Kind of a pain.

You do not need 2 CO2 bottle to serve 2 beers.  One is plenty.  You may only need a splitter for the gas line if bother beers are served at the same dispensing pressure.  If you need two serving pressures you will need to add a ganged regulator connected to your main regulator.

I would recommend more than 2 kegs if you want to keep 2 on tap.  I'd probably get 4.  Two on tap, two being filled.  Otherwise you will have times with only one, or none, beers on tap.

There are many threads on kegging on the forum.  Do a little searching and I'm sure you will start getting ideas.

Welcome the party!!

Paul

13
Yeast and Fermentation / Re: Yeast Disasters
« on: February 09, 2017, 10:19:45 AM »
I was cutting it close with only a smack-pack, no starter. Had already begun the brew. Smacked the pack and half the contents went flying across the kitchen. WTF! It is a smack-pack after all! And, at 165 lbs, I'm not exactly Arnold Swartzenegger!

I gave up Wyeast for a while after that. Now I'm mostly all dry yeast anyway, so it isn't likely to happen again.

Some people take the word "smack" too literally!  ;)

Not always though.  Since wyeast changed there packaging I've had 2 packages fail.  For the record I don't "smack" them either.  I generally trap the bag in the package under my hand and apply enough steady pressure to pop it.  It's no fun when everything sprays out the side of the package when you've barely applied any pressure at all.

I've also pitched starters into the wrong beers on brew days.  At least once, I think one of the beers was better.  8^)

Right now I have an overflowing blow off bucket that I need to clean up (and keep forgetting to).  I decided to use a smaller container than usual which was apparently a mistake.

Sometimes yeast happens.

Paul

14
The Pub / Re: HELL YEAH!!!
« on: February 08, 2017, 11:51:08 AM »
I missed most of the game taking my daughter back to college.  I saw the 2 drives down field for TD+2 and decided I was tired and went to bed.  Football isn't really my thing most days.

I thought it stunk that Brady's jersey got stolen though.  Some people feel entitled to stuff that doesn't belong to them, I guess.

Glad to hear it was a good game this year.  The Super Bowl is usually the worst game of the year to actually watch, which is why I don't normally watch it.

And for the record, I'm not grumpy, just wasn't very interested.

Paul

15
If you purge the empty keg from the bottom with co2 there will be far less o2 than plain air. Purging with co2 by pushing out sanitizer is the best way, but not absolutely necessary. Racking beer into plain air, then venting the PRV with co2 would be the least effective because you already exposed the swirling beer to air during the racking.

Got it.  So volumes aside, is there more exposure to air by racking 5 gallons into an un-purged keg or by letting 5 gallons sit in a bottling bucket for 30 minutes while you fill and cap bottles??

The big difference between the two is, I believe, the yeast in the bottles scavenges the oxygen during carbonation.  Unless you prime your keg to naturally carbonate, you don't get that benefit.

I think I'm the only person here who does naturally carb all my kegs.  I tend to brew far enough ahead and really don't like "wasting" CO2 I've paid for that priming sugar and time work well for me.

I store my clean kegs under pressure so they are at least partially purge when I rack beer into them.  I add prepared priming sugar after I fill the keg.  Close it up and hit with a bit of pressure to seal the lid and stick it in my storage cabinet.  By the time I use it, it's good to go.

Paul

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