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Topics - euge

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General Homebrew Discussion / Brewing with rainwater
« on: March 18, 2010, 11:26:48 AM »
Five Seasons Brewery brews with rainwater collected from their roof based on article from CNN.

Claims by brewery of it being the key to good beer.

Maybe for a Pilsner. They have to add salts otherwise.

Kegging and Bottling / Keg posts and poppits
« on: March 10, 2010, 01:37:07 AM »
Have 18 ball-lock kegs of varying condition. Some needed fixin right from the CHI co. That's what I get for buying cheap kegs a couple years back.

Several have troublesome poppits. They seem ok but leak after applying pressure to the keg. I pick at them with a finger-nail to try and reseat them slightly with varying success. A keg has never totally lost pressure.

Anyone ever diagnose this problem? I've looked at everything while cleaning wondering if it's the posts, poppits or both? ???

All Things Food / Pressure Cookers
« on: March 01, 2010, 10:35:16 PM »
I'm on my third one. This one's all stainless. A Fagor Rapid Express.

Beans are done in minutes. Braised shortribs? Only 15 minutes. Amazing piece of cookware. :)

Ingredients / Brewing water
« on: February 28, 2010, 12:47:40 AM »
I've never sent off any samples for a report- but one is available online and I go by it's average. What I do have is a TDS meter. Gives me an exact ppm. My water is average for the area according to it's reading.

High in bicarbonates with a sulfate-chloride ratio skewed to bitter. I've brewed across the spectrum with my water. In my lower SRM beers (around 10) I would get a weird harshness in an otherwise perfectly acceptable beer. Oh how I agonized over what may have gone wrong.

In contrast when I started in on the Brown ales and Milds I started seeing vast improvements in my finished beer. Something clicked and I did the research. OH. I really do have to brew within my water profile if I plan to use local water.

Accepting this has been a turning point in my brewing. If I want to use straight out of the tap to mash it has to be a minimum of 16 SRM. Period. And twenty is better.

What about you guys? Difficulties wit yer water?

General Homebrew Discussion / Batch size
« on: February 26, 2010, 12:36:22 AM »
I brew 12 gallon batches. The brewery churns it out pretty consistently without capacity bottlenecks. Why such a departure? It's easier to brew "extra" so what goes into the cornies has little to no sediment. Usually then I have a nearly clear beer on the second glass upon tapping a keg.

Plus, I have a gallon or more to play with- random carbing up a PET's to sample the beer still will leave me with full kegs on kegging day and fresh beer to drink. :D

That's me. What about you guys? Method to your madness?

Equipment and Software / 40 Plate Chiller
« on: February 20, 2010, 12:28:18 AM »

How about this? Gurk! $325! :o

But seriously, I might buy one of the cheaper ones.

General Homebrew Discussion / Fresh cut pumpkin taste
« on: February 15, 2010, 10:30:48 AM »
For the first time ever I got it. My last brew the S04 fermented way lower than usual. It was very cold for a while and the beer slipped down into the mid-upper 50's for several days- even in the insulated fermentation chamber.

Never really got it above 65 during three weeks in the fermentor.

My test samples exhibited the Acetaldehyde flavor of freshly cut pumpkin. I think it is disgusting. Seems like it is the signs of incomplete fermentation. According to Palmer one should use cooler temps...?

It got kegged up and placed where it is a little warmer for the last three weeks.

Never experienced it before. Not pleased. Is this something that will sort itself out with time?

Commercial Beer Reviews / Shiner Frost
« on: December 28, 2009, 08:37:48 PM »
Just came home with a Shiner "Frost" Dortmunder style. Probably one of the best I've ever had from the brewery. That includes their flagship bock...

Hoppy. Grainy. Malty!

Equipment and Software / Cooler woes.
« on: December 27, 2009, 11:16:19 AM »
Last year I upgraded to a Coleman Extreme 70qt for my batch-sparge setup.

This cooler will keep stuff frozen for days on end. However at mash temps it loses about up to 5 degrees over 90 minutes. I noticed this after the initial couple of batches and attributed it to thermal absorption even though I pre-heat my tun.

Now I'm not so sure. Maybe I'm losing some heat around the lid somehow? Anyone got any ideas?

Equipment and Software / Chilling experiment
« on: December 27, 2009, 11:07:25 AM »
Hi guys!

First post. Looks like a comfortable place here.  ;)

On to the experiment:

Chill 12 gallons of wort from boiling to 65F with as few gallons of water possible.

Method Using a recirc through my IC and a old wore out cooler-tun and frozen PET bottles.

Four gallons for the recirc and...

Five 3L
Six 2L
Two 1L
Fourteen 20oz
Five Blue packs

I figure all the above comes to around 85# ice equivalent. I'll refreeze everything except the recirc water.

The upside is that I save water usage- which can be considerable with an IC. Downside? Takes longer. I also had to resort to the blue paks at the very end. More like insurance since it was already below 70F. However, pitching temp for the S-04 ended up being 62F!

Preliminary conclusions: I would feel a little more comfortable with a couple extra 3L. Or I could waste a little water just dropping the wort down to 150F or so then do the recirc. That would shorten the duration as well.

This has real potential IMO

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