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Messages - Slowbrew

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1291
I need to look at the calendar to see what's going on this weekend.  If it looks clear i have and Oktoberfest to get started.  I may not do it though because my oldest is graduating HS on May 25th.  The party will require all of my fridge space.  Hmmmm, I'll have to think about that.

At a minimum, I need to keg a wheat I made 2 weeks ago.

Paul

1292
Beer Recipes / Re: Summertime Wheat IPA Recipe Opinions?
« on: May 02, 2012, 11:01:26 AM »
My first thought was "that's a lot hops for a wheat" but to each there own.  As euge said you may want to keep a bit of sweetness in there for balance.  Maybe 4oz. of Honey and no 40L or 2oz of each would give a good balance. 

Others with way more experience than I have already spoken so this just me talking.  8^)


Paul

1293
All Grain Brewing / Re: How does my grist look?
« on: May 02, 2012, 09:36:04 AM »
I haven't checked my mill gap lately but when I set it up it was .029".  I typically only run the grain through once and get a fair amount of flour.  The husks are intact (for the most part) with or without conditioning my grain.  My efficiency stays pretty constant.

I have had a stuck sparge or two but I only recall them happening when I cranked the mill down to .025".  that was just a bit too tight.  I have more issues with rye malt than with wheat but that's a slow sparge, not a stuck sparge.  I cause most of my own sparging problems.

Cleaning out the gutters last Saturday I thought about kilning the maple tree seeds.  They had already sprouted.  I'm not sure I could ever get that flavor out of my mill though and my wife was quite opposed to the idea.   8)

As was said earlier, do what works for you.  There are many paths to the same destination.   ;D

Paul

1294
My best advice is to relax and give it time.  Bubbles in the lock are not a very good indicator of fermentation.  Depending on the temp you're fermenting at and the breed of yeast you can see a big difference in behaviors.

Give both beers a week and then start taking hydrometer readings.  It's entirely possible that most of what needed to happen (at least in terms of eating the simple sugars) could be done in 8 or 10 hours.

The only other thing to check would be if your lock is plugged.  By now you'd probably know that though.   :D

Paul

1295
All Grain Brewing / Re: How does my grist look?
« on: May 01, 2012, 02:28:28 PM »
The husks in your crush look to be fairly in tack.  It looks good to me.

My understanding about shredding the husks too much is that it can cause problems in your mash by not setting up a good filter bed or a stuck mash.  And the small pieces can cause more tannin extraction.  I've never seen the tannin thing myself but that doesn't mean it doesn't happen.  I have had some serious stuck mashes over the years.

Paul

1296
Zymurgy / Re: Why should I renew my subscription?
« on: May 01, 2012, 01:28:23 PM »
I personally would be a bit embarrassed to frequently use this forum and not contribute something to it's maintenance. The collective wisdom of the longtime AHA members who contribute to and moderate this forum is more than worth the price of membership.  Also, I've lived in 2 states now where the active efforts of AHA and it's members have made it possible to pursue this hobby legally.
 
    “Most human beings have an almost infinite capacity for taking things for granted.”
    -Aldous Huxley
It's like all those people who listen to NPR and never contrib... never mind  :-\ (gotta get that membership up to date as well!)

I'm starting to make up for all the years I listened to NPR and didn't donate (because I was broke).  Now I make my donation and decline the thank you gifts.  I have all the coffee mugs and handbags and t-shirts I could possibly need.   8^)

Kind of the same with the AHA.  Long before I started brewing, someone was contributing funds to the AHA to get home brewing legalized and to educate brewers.  Once I started brewing and was looking for resources I paid my fees.  I've learned a ton from Zymergy and lend issues to people who want to learn but can't afford subscriptions or other extras right now.  I have never used the Pub Discount because I rarely have the chance to.

I pay my dues because I owe the AHA a big debt for the resources they provide.  The magazine and discounts are just gravy.  (Although the ball cap from GABF I got for subscribing once was my favorite hat until it disappeared one day.)

Paul

1297
All Grain Brewing / Re: New to all grain. Need help with set up
« on: April 27, 2012, 02:08:56 PM »
http://hbd.org/cascade/dennybrew/ is a great place to start.  Quick easy and reasonable cheap.

Paul

1298
Zymurgy / Re: "New Rules of Brewing Water" - Same as the old rules?
« on: April 26, 2012, 11:34:16 AM »
my ph tends to be in range every time with no additions.  i don't usually get concerned to match a water profile to the particular beer i am brewing or hitting a style precisely.   i am just curious if i am mostly alone in this or if others just brew with what they have on tap as well.

You are not alone. 

I got a PH meter for Christmas 2011.  It sure looks cool in the box but I have yet to even turn it on.  I brew with my tap water.  The few times I have checked PH with strips, it was close enough. 

Paul

1299
The temperature of the tank has NO effect on how much CO2 gets used.

I guess a case could be made for keeping a steel tank out of the kegerator because of rust concerns. I would argue that you should be trying to keep humidity down in the kegerator anyway.

+1

The only drawback on steel in the fridge that I could think of was rust.  A well maintained tank and humidity control should avoid that.  I don't believe it makes any difference.

The high pressure dial may show a lower tank pressure inside the fridge than it would outside but that doesn't change the low pressure side.  What difference does 700 lbs instead of 800 lbs really mean when you are serving at 12 lbs.  What is in the tank is liquid CO2 until you are basically out of gas anyway.

IMHO

Paul

1300
General Homebrew Discussion / Re: Has anybody seen this?
« on: April 26, 2012, 07:32:37 AM »
Very funny!

Thanks for sharing.

Paul

1301
The Pub / Re: Exploding keg kills Redhook Brewery worker
« on: April 25, 2012, 07:52:29 AM »
It looks a lot like the old Miller Party Ball.  That didn't sell very well to the public after the novelty wore off. 

It looks like a very convenient system for the brewery and would eliminate one of the drudgery jobs in the brew house.  That being cleaning kegs. 

My main question would be cost efficiency over the long hall compared to stainless?  I'll admit that I do not know how many SS kegs get stolen or damaged beyond repair any given month or how much SS kegs cost in bulk.  Maybe the costs are a wash or even lower if you eliminate 2 way transport and cleaning.  Definitely something to look at if going pro ever becomes something more than a day dream for me.

Paul

1302
General Homebrew Discussion / Re: Burn(er)ing Question
« on: April 25, 2012, 07:08:46 AM »
I bought this one 3 years ago for $39 from Amazon and love it!  Highly recommended.

http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1335362381&sr=1-2

Dave

I use the same one.  Looks like it's $49 now which is still a pretty good deal.  It works very well although it's a bit of a propane hog.  Throws a lot of heat.

I have the same type of burner and it works well.  Until it wears out I have no plans to replace it.  I couldn't justify the cost difference with efficiency alone at the volume I use it.

Paul

1303
Commercial Beer Reviews / Re: the Flat Top Can makes a comeback?
« on: April 24, 2012, 02:28:46 PM »
I saw a billboard Monday advertising a new can for Miller Lite.  When you pop the top it makes another small hole for air so you can chug it faster.  The billboard didn't actually say that, but I'm pretty sure that's why they invented it.
I can picture a room full of advertising excecutives:
"Hey, what can our engineers do to get our beer out of the can or bottle faster?  The faster the can is emptied, the sooner they'll need another can."

I can see that.  The next meetings suggestion was probably: "Okay, we bring back the pull tab with a larger opening and add a small pull tab to the bottom the can.  Then when the 17 year-olds, uh, I mean, legal aged drinkers want drink faster they can tip up the can and pull the bottom tab.  Each can comes with an mp3 of 10 people chanting chug-chug-chug-chug."
 8)
Paul

1304
The Pub / Re: Exploding keg kills Redhook Brewery worker
« on: April 24, 2012, 02:23:07 PM »
Terrible news. 

Maybe more information will come out after the investigation as to what actually happened.

Paul

1305
Commercial Beer Reviews / Re: the Flat Top Can makes a comeback?
« on: April 24, 2012, 12:24:16 PM »
Well there is a reason pull-tabs were phased out my the early 80's. Ever step on one of those little bastards? :-[

I'd rather see a twist-off cone-top.

That and a fair number of people swallowed them too.  At least where I grew up, everyone would pull open the tab and drop it into the can.  By the end of any given night some drunk would be choking on one after chugging a beer.   :(

Paul

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