Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - jimrod

Pages: 1 ... 5 6 [7] 8 9 ... 13
91
Ingredients / Re: 6-row and rice - how much can I use?
« on: December 28, 2012, 01:37:41 AM »
If you want the authentic taste then you might consider crumpling up a bunch of tin foil and add it to the primary and secondary...........haha

92
Ingredients / Re: Dry Hopping research - Interesting
« on: December 05, 2012, 12:45:31 AM »
i wish someone would just give me the Cliff Notes. The very short version.

93
General Homebrew Discussion / Re: Is this a good problem?
« on: November 09, 2012, 11:03:44 AM »
Wow... we all have the same problem.. what I do is fill a keg with a handle of cheap Black Velvet and 3 giant bottles of soda. ...Whiskey and coke for $15 on tap and you can't make beer for that price. Try drinking 5-24oz. whiskeys.

Remember there is 5 hours of work on a 10 gal batch....That comes out to $2 per six pack for ingredients and $15 labor per six pack.

OR... make him do all the grunt work on brew day. You can just kick back and bark orders...

94
All Grain Brewing / Re: HERMS vs RIMS
« on: November 02, 2012, 12:53:53 AM »
I don't know where your from but Southern California Edison has a 5 tier cost program. The lowest possible price for the first 843kWh is "tier 1" $.23 per kWh......  the next 102 kWh is $.24.....the next 176 kWh is $.32...the next is $.36 ...and the rest is $.39 per kWh....

Now, everyone I know ends up in the last usage tier of $.39 per kWh..... So calculate at $.39

12 kWh x $.39 = $4.68.....A 5 gallon propane tank $10 to fill......Gas cost us $1.75 to $1.99 per gallon out here to refill. A tank lasts 2 batches with some left over.

Electricity isn't as cheap as you think it is.

95
All Grain Brewing / Re: HERMS vs RIMS
« on: October 31, 2012, 08:04:44 AM »
My 10 gal HERMS is made of cut kegs and 3-150,000 btu propane burners and a $12 tank of propane lasts 2 and part of a 3 rd batch. There is no $8 savings per batch with electric. There is less lag time with propane, I can get the bottom of the keg glowing red in 3 minutes.  Try running 50- 100 watt light bulbs for 5 hours and see how your electricity bill jumps especially if you are on the last usage tier.

.


96
Yeast and Fermentation / Re: White Labs vials?
« on: October 01, 2012, 08:22:51 AM »
I use them for paint samples. Have you ever had to paint over a small wall patch or a real dirty spot.

97
Yeast and Fermentation / tricks to kick into ferm mode
« on: September 27, 2012, 08:19:05 AM »
I have a lager that won't get down to the correct final gravity. I'm using wlp830 lager yeast, starting gravity is 1.065 and it's now only 1.030 after 7 weeks at 53 degrees. This yeast was a second generation lager yeast, I put the new beer right on top of the yeast after I kegged up the previous beer. The first generation wlp830 started at 1.080 and ended at 1.018.

I just raised the temp to 65 for the next 3 days and I'll check the SG later this week. 

Is there anything I should do to kick this beer back into ferm mode?

98
Equipment and Software / Re: efficiency false bottom vs bazooka
« on: August 21, 2012, 11:31:21 PM »
I use a keggle with a 12'' bazooka screen. There is no dead space.

99
Equipment and Software / Re: efficiency false bottom vs bazooka
« on: August 20, 2012, 08:05:50 AM »
yes I am fly sparging

100
Equipment and Software / efficiency false bottom vs bazooka
« on: August 19, 2012, 11:33:52 PM »
Is my low brew house efficiency due to the Bazooka screen ?
Is a false bottom better for this purpose ?

101
General Homebrew Discussion / Re: Brewing with Bourbons
« on: August 08, 2012, 12:05:27 AM »
I've used Regular Jim Beam and it was fantastic. I like the sour mash not the Canadian. 

I've also used the Red Stag with much regret. That cherry flavor is much too strong and will never mellow out. If I were to use Red Stag again I would use no more than 4 oz per 10 gal. but you could add another 6 oz of the regular Jim Beam.

6 to 10oz total per 10 gal.

102
General Homebrew Discussion / Re: Plate Chiller or Whirlpool
« on: June 25, 2012, 12:16:17 AM »
I also cool 12 gal batches in 15 min. using a 2 stage method. The wort is first run through 18- 1/4'' x 24'' SS tubes which are mounted inside a 4'' diameter SS pipe with sanitary fittings on each end. The tubes are cooled with hose water. ( it's just a gravity fed modified IC mounted in a 2 ft. x 4 in. pipe)

Then the wort is pumped to the Hot TL which I converted into a Cold LT ice bath using as much ice as I can get. I pump the hot wort through the 1/2''- 50' copper submerged in ice water and then directly into the conical. It's a cool 60*-65*, one shot, one way, no return.

I've tried it the other way and I wasn't satisfied.....pumping ice water through hot wort is not as effective as pumping hot wort through ice water. Also a small fountain pump to whirlpool the ice water really helps eliminate any warm spots.



103
Kegging and Bottling / Re: conditioning time in keg
« on: June 05, 2012, 12:14:18 AM »
You guys are real fast, I keep the primary for 3 or 4 weeks and then keg condition for 6 to 8 more before I drink them. I can taste the aging.

104
Ingredients / Re: Water Has My Head Spinning...
« on: May 30, 2012, 12:17:37 AM »
Wow.. reading this thread all the way through and understanding what Martin explained reminded me of a commercial where Charlie Daniels hands a ripped up violin back to the waiter saying " and that's how it's done son ".

105
General Homebrew Discussion / Re: Fermenting under pressure.
« on: May 24, 2012, 11:47:13 PM »
So what is the verdict? Is it worth it to ferment under pressure? Lagers or Ale? What is the optimum pressure for what yeast?

Pages: 1 ... 5 6 [7] 8 9 ... 13