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Messages - Slowbrew

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46
The Pub / Re: NH Primary
« on: February 09, 2016, 03:00:48 PM »
Here in Iowa we all basking in the glow of commercials on radio, TV, billboards, yard signs, cats, dogs, small children, not so small children and anywhere else you might imagine for something other than politicians.    ;D

Glad the caucuses are done and you can all be happy you didn't have to live through the run up.

Paul

47
Equipment and Software / Re: Natural Gas
« on: February 05, 2016, 11:59:19 AM »
In my experience the gas line that comes on a Weber natural Gas grill is too narrow to go much over the 5' or so they supply with it.  I replaced an old grill and salvaged the hose and QD ends so I could grill in January/February without going too far outside my patio door.   ;D  It works but my flame height is substantially lower with both hoses connected.

I know the extra couplers make a difference too but generally with Natural gas you want as big a pipe as possible as close to the unit as you can get to maintain adequate gas flow.  In Iowa on residential work that is usually a 1" black steel pipe.  To the grill that gets reduces to 1/2".

You really need to check with a plumber or gas supplier to make sure you get a satisfactory flow to your burners.

Paul

48
Extract/Partial Mash Brewing / Re: Newbie hooked on real brew
« on: February 02, 2016, 01:29:23 PM »
Welcome.

Like the others, those 2 boxes that contained my Advanced Homing Kit in 1997 have somehow turned into 2 shelving units and a built in set of cabinets (not counting the extra fridge and the keezer).   ;)

Paul

49
Kegging and Bottling / Re: super foamy pours
« on: February 01, 2016, 03:37:25 PM »
Assuming clean lines/taps and correct line length and diameter, that really only leaves over carbonated beer in the keg.  His regulator may be bad but they normally fail by dumping all the CO2 out via a leak.

I would start by taking the tap and line out to visually inspect them.  Then clean them no matter if they look clean or not.  I'd probably just replace the line if it's cruddy at all.

Is this a sanke (commercial) keg or is it a corny keg?
Did this just start or has it been a problem for a long time?

Just looking for more angles to look at this with you.

Paul

50
General Homebrew Discussion / Re: Off Color Causes
« on: January 25, 2016, 02:46:37 PM »
I've had a couple of very light colored beers end up a bit green with too much hop garbage left in the brew.  That doesn't sound like the issue you saw though.

Paul

51
All Things Food / Re: Blue Apron
« on: January 25, 2016, 01:43:27 PM »
There was a business here in town for a while where you could go in and package meals for yourself and take home and freeze until you needed them.  All the chopping and cutting was done for you already.  My friends who tried it said you just picked your recipes and then assembled each dish and put it in an aluminum foil pan.  Stick the recipe card on the top and you were done.

I never tried it.  With 4 kids at home having too much food is not normally the problem.   :D

I love to cook large meals.  Leftovers get used in our house or serving size packets get vacuum sealed and frozen for later.  Most mornings when I'm throwing lunch together for work I find that everything I thought was in the fridge is gone already.

Someday, a service like that may be handy to have available but I personally can't see us using it a lot.

Paul

EDIT *** Added a couple words I missed on the first pass.

52
That's a cool idea for a base.

If you have a large kettle I would consider widening the base to make sure it doesn't get tippy on you.  Maybe replace the 1' pieces on the bottom with 2' pieces?  Each corner would extend out 1' (ish) outside the base to give it more support side to side.

I tend to over build though, so it probably isn't necessary.  I knew a brewer who dumped 5 gal of boiling wort over on himself and am very leery about that type of thing.  It took several years for him to heal.

Paul
It would be easy to add support to the bottom.  I have an 8 gal kettle and it sits inside the top corners of the burner.  It's rock solid.  I may try to figure out something for the top like blichmann and endemetal use to hug the bottom edges of the kettle.

Sent from my SM-G920V using Tapatalk

I'm glad to hear you've considered the risks.  I'd hate to have not mentioned it and then hear somethngbad happened.

No good, or at least easily described, ideas on the ring.  I'm sure you'll come up with a good solution.

Paul

53
That's a cool idea for a base.

If you have a large kettle I would consider widening the base to make sure it doesn't get tippy on you.  Maybe replace the 1' pieces on the bottom with 2' pieces?  Each corner would extend out 1' (ish) outside the base to give it more support side to side.

I tend to over build though, so it probably isn't necessary.  I knew a brewer who dumped 5 gal of boiling wort over on himself and am very leery about that type of thing.  It took several years for him to heal.

Paul

54
Equipment and Software / Re: Which oxygen stone/wand should I buy
« on: January 19, 2016, 03:40:33 PM »
That's the idea I was saying I would buy.  It allows to move the stone around and know where you are putting. 

Paul

55
Equipment and Software / Re: Which oxygen stone/wand should I buy
« on: January 19, 2016, 03:28:24 PM »
I a .5 micro stone that works very well.  Mine is on the end of a length of beverage line.  If I ever have to buy another I would get one that is on a wand.  It seems like that would work better than the setup I have.

Paul

56
All Grain Brewing / Re: Batch sparge sparging question
« on: January 16, 2016, 08:23:16 AM »
I let it sit for a few minutes with the idea that the vorlauf will clean up more quickly if the grain has time to settle for a bit.

I have no evidence to support this but it has always worked for me.   :)

Paul

57
Kegging and Bottling / Re: Hose on first?
« on: January 16, 2016, 08:18:17 AM »
My first thought was the expense of the CO2 cylinders for day to day use.  The cost of those add up quickly.  It's an interesting idea for taking beer to parties or a cabin but I don't believe it is replacement for a keg fridge at home.

Paul

58
The Pub / Re: What's the Weather Like Where You Are?
« on: January 14, 2016, 12:13:12 PM »
You folks in more temperate areas would love Iowa this week.

Monday: high of 5
Tuesday: high of 12
Wednesday: High of 36
Thursday: high of 46
Friday:  high of 26
Saturday: high of 10
Sunday: high of 1

Nothing like a consistent temp so you can get used to it.   ;D

The worst part of it is that on Sunday I have to help move the high school band's equipment to a hotel conference center for their big concert/fund raiser and back.  Always seems like the coldest day of the year when we do this.  If tradition holds there will be a 20MPH wind too.  I just keep telling myself "3 more years, only 3 more years".

Oh well, I'm brewing on Monday and it's supposed to get up to 12.  It'll be a heat wave!  ;D

Paul

59
All Grain Brewing / Re: rice hulls
« on: January 13, 2016, 12:32:51 PM »
I don't use them and haven't had issues with wheat in the grain bill (often use up to 33%). 

That being said I have considered using rice hulls when making Denny's Rye IPA recipe.  It gets solidly stuck once in a while when I make it.  It's on deck for Monday so I'll see what happens this time.   ;D

Paul

60
Pimp My System / Re: Cellar Brewery
« on: January 12, 2016, 05:02:41 PM »
Personally, I would want to get the plumbing right.  I've learned that I should not take on sweating existing copper pipe, the hard way.

Ventilation should be pretty easy if you have windows.

Paul

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