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Messages - tomsawyer

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1546
General Homebrew Discussion / Re: Dornbusch's Advice for Alt?
« on: January 17, 2011, 09:03:36 AM »
Ya know, I keep hearing about how difficult and/or slow it is for a 100% Munich grist to convert, yet I've done it may times (using both domestic and continental Munich) and haven't experience it myself.  What am I doing wrong?  ;)

You using the traditional chicha mash method?

1547
General Homebrew Discussion / Re: Question about aging.
« on: January 17, 2011, 05:12:08 AM »
Iwouldn't call the long storage of a Berlinner weisse or lambic, to be aging in the strict sense of the word.  Its more of an extended fermentation with bacteria and Brett, they take a long time and theres a progression of organisms that work their way through your beer.

1548
All Grain Brewing / Re: Bookend APA Water? Ya
« on: January 16, 2011, 05:55:16 PM »
Do people account for the increase in concentration from boiling when they calculate final salt concentrations?

1549
All Grain Brewing / Re: Rice Hulls?
« on: January 16, 2011, 10:57:25 AM »
In thinking about it, its probably better to add them in such a way that they get well mixed into the grist.  They're basically replacing the husks on grain that have none.  Having them at the bottom means you have a cake of stuff above that won't let wort through.  When interspersed they allow the mash cake to be porous.

1550
Kegging and Bottling / Re: Stupid Leaky Poppets
« on: January 16, 2011, 07:25:56 AM »
Looks like all of mine are type A, they have the low profile nut on them at least.  I ordered two complete liquid posts and to exra poppets.  I have a couple of posts htat are a bit dinged right in the opening where the seal pushes up against.  The one that failed just seemed to not push up completely, probably a fatigued spring or rubber seal.

I got all my kegs used for $20 so I suppose its time to pay the piper.  It was tempting to just buy more kegs, the liquid post alone was half the price of the entire used keg.

1551
All Grain Brewing / Re: Rice Hulls?
« on: January 15, 2011, 05:49:26 PM »
If you stir then why would it matter?

After posing this question, I decided to brew a rye APA this morning (20% rye malt).  I used a handful of hulls just for insurance and of course everything ran off just fine.

1552
Kegging and Bottling / Re: Stupid Leaky Poppets
« on: January 15, 2011, 06:21:34 AM »
Thanks I'm making an order anyway today so keg lube and backup poppets are on the list now.

1553
Kegging and Bottling / Re: Flip tops in an airplane.......
« on: January 14, 2011, 05:20:44 PM »
Not for passengers...... I'm driving.  ;)

How did it taste at that altitude?

1554
Kegging and Bottling / Stupid Leaky Poppets
« on: January 14, 2011, 05:18:15 PM »
I moved a picnic tap off my wonderful Best Bitter, and tonight I see a good half gallon of this brew in the bottom of my keezer.  Darn! X10.  Should I be replacing the poppets in the beer out side, or should I be inspecting the metal exterior of that connection?  its a ball lock keg.  I took one out of service not that long ago for this same reason.  Maybe I should buy more picnic taps and take the leaks out of the picture.

1555
All Grain Brewing / Rice Hulls?
« on: January 13, 2011, 07:42:15 PM »
Do these work for you?  I've used them and never thought they did anything but soak up more wort.  I don't get many stuck mashes, and if I do I'll just stir and vorlauf again.  I also have good luck raking the top of the grain bed.

1556
General Homebrew Discussion / Re: I is a STAR!
« on: January 13, 2011, 03:00:58 PM »
Very nice place you have there.  You AM a star!

1557
All Grain Brewing / Re: Mash Temps and Water Profile - Bock
« on: January 13, 2011, 08:47:38 AM »
Wouldn't you want individual alpha and beta rests in your schedule?  I figure 122F is a protein rest, I don't even know what a 97F rest is there for unless its just doughing in.  I'd be inclined to go 122F, 146F and 156F.  But I'm no decoction expert, just throwing this out for discussion.

Also, will Munich II self-convert?

I'd use CaCl2 for the malt flavor profile.  And I'm using more lactic than that for acid adjustments and don't taste anything.

1558
All Grain Brewing / Re: Pilsner brewing
« on: January 13, 2011, 07:22:23 AM »
You might even get 115% efficiency.

1559
General Homebrew Discussion / Swirling The Contents of Your Carboy
« on: January 13, 2011, 06:32:12 AM »
I am a self-confessed yeast rouser.  When I see a lovely 4" krausen on a fermenting wort I just have to go rouse it by swirling the carboy.  I don't agitate wth caviation but the cicrcular action is enough to get the settled material off the bottom and moving.  I didn't used to be so moved to partake in this practice, but in switching from buckets to carboys I now have a great visual that triggers my OCD.

I know htat rousing yeast can be a technique for getting better attenuation in big beers, but do you think it has any negative (or positive) effects on an average beer? 

1560
All Grain Brewing / Re: Digestibility
« on: January 13, 2011, 06:25:32 AM »
As an occasional consumer of low carb candy and Splenda, I can tell you that dextrins are a MAJOR substrate for methane-producing bacteria in the large intestine.

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