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Messages - gandelf

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46
EBay, it took some time. I did end up finding a small unit (drinking fountain/bubbler) for $49 + shipping.
What brand/model is it?  I'm interested.

Tom, send me an email and I will send the info and a pic.

47
EBay, it took some time. I did end up finding a small unit (drinking fountain/bubbler) for $49 + shipping.
How is that working out?

Works well, I have had it over 4 years with no problems. I use it on a liquid fermentation chamber I built. Liquid, not air; liquid has a much higher thermal coupling. I use the chiller to cool obviously and a ss heating element to do the heating with a PID and RTD doing the controlling. A small aquarium magnetic drive pump recirculates the water when heating or cooling is required. The Mrs likes not having carboys setting in different temp zones around the house. Win Win

48
EBay, it took some time. I did end up finding a small unit (drinking fountain/bubbler) for $49 + shipping.

49
Equipment and Software / Re: Digital refractometer
« on: December 04, 2012, 04:46:03 AM »
Well, overkill for homebrewing is in the eye of the beholder.  I like to think I'm spending the money I saved by not buying a sabco system.

I've had problems with using refractometers in the past. Multiple readings giving me multiple results. So I've stuck with the hydrometer.

Well said; I have one of those and like it. I also have a Milwaukee brand bench pH meter. Both are not required to make beer. If your personal intent is to make beer as cheap as possible; equipment such as this is not for you.

On the other hand;a significant number of individuals who have developed their craft to a high degree. Have a high degree of appreciation for their tools and as a result; have acquired high quality tools. I have my grand father's hand tools he used to make furniture. My son will get them when I can no longer use them. It's how it has been done.

My grandfather made his own wood plane; I made my own stainless steel kettle and automated MIAB rig.

50
Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 23, 2012, 04:12:28 AM »
My question concerns stability in kegs. The flavor and aroma in my hoppy ales start to diminish after two to three weeks. I rack under co2 with a closed system. I would appreciate any thoughts or recommendations you would have concerning increasing stability in packaging. My typical hop additions are FWH, 15,10, 5 and then 2 to 3 ounces in the hop rocket before plate chilling. I then slowly recirculate beer through 2 to 6 ounces of hops in my "torpedo" for two days after kegging; this is done at cellar temps (60-65 F). All of this is done completely under co2. Thanks and love your beers. Cory

51
Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 19, 2012, 01:41:56 PM »
Wait, you recirc WORT at cellar temps for 2 DAYS through the hops?
Seems kinda crazy...before pitching the yeast?
Sorry, beer not wort. But then you had to know that, right?

52
Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 19, 2012, 06:45:13 AM »
I have been homebrewing for 10+ years - bottling & kegging.  I never have gotten good results from dry hopping.  Currently, I put whole leaf hops in a hop bag, drop in keg & rack on top.  I then remove after 5-10 days & add another charge the same way (hop bag) if called for.

However, every time I've gotten just vegetal, grassy flavors regardless of the varietal used.  Because of this, I have cut out dry hopping in all my beers 100% & just add those same hops at flameout which provides exactly what I am looking for.

Do you have any clue what could be cause the unpleasant flavors in dry hopping using the procedures above?  Is late hopping just as effective & dry hopping unnecessary?

I have been homebrewing for just over 12 years and finally, finally found a solution for great hop flavor and aroma. I should state this works great FOR ME. I use a water filter housing as a torpedo (Sierra Nevada) and recirculate the freshly kegged wort for 2 days at cellar temp (60-65 F). I use 2 to 6 ounces of hops in a bag. The flavor and aroma does start to diminish after 2 to 3 weeks.

So, I would like to hear what Mitch would have to say concerning extending/preserving hop characteristics  in packaging. My process is pretty tight. I don't filter and would like to know how much hop character is removed by the residual yeast flocculating/settling in the keg?

I have thought about re-torpedoing, but have been too lazy to try that yet.

53
Zymurgy / Re: Zymurgy Article Index
« on: July 09, 2012, 04:44:20 AM »
Thanks, very handy. Denny, how well does your fav50 do with APAs
and IPAs? I should have asked this sooner, since I have a "session"
IPA finishing up in the cellar.

54
Equipment and Software / Re: GIve Up on ProMash??
« on: June 08, 2012, 07:25:22 PM »
What kind of update does Promash need?  It does everything I need it to do seamlessly.


Sent from my iPad using Tapatalk HD

I agree; although current ingredients libraries would be well received. This comes from a guy who not only does not have an IPad/Phone; my phone doesn't even  have a keyboard. Ha ha ha

55
All Grain Brewing / Re: Ok, so I gotta situation here...
« on: May 06, 2012, 12:06:08 PM »
Kraftwerk; so is it cling clang brewery then? That brings back
some memories. I'm going to dig out some vinyl.

56
All Grain Brewing / Re: Bru'n Water weirdness
« on: May 06, 2012, 11:58:15 AM »
My well is 127' deep in red granite. Bru'n Water is the ONLY tool that enables
me to use some of it in all most all batches. Thanks Martin

57
Yeast and Fermentation / Re: Lacto and/or Brett Pitching
« on: May 02, 2012, 03:21:53 AM »
I make a couple of BWs every year and this is what works best for me. Mash and boil 5 minutes with NO hops. Pitch Lacto starter in kettle at 95 to 100 degrees for 2 to 3 days depending on how sour I want it. Then boil 20 minutes with hop addition and ferment as usual. This procedure WILL produce very quick souring and NO "wild bugs" in the soft equipment. I have done a lot of research on this and I don't remember who I got this from, but it works.

58
Yeast and Fermentation / Re: Dumbbell Stir Bars...Source?
« on: May 02, 2012, 03:07:29 AM »
I have one, I used it once; too noisy. Pm me and I will send it to you free.

59
Equipment and Software / Re: Hop Rocket
« on: March 16, 2012, 04:09:40 AM »
I use my Hop Rocket often. I use it as a Randall when the guys are around; a reasonable consumption rate. It's primary function is a filter. I load it with rice hulls when chilling with the plate chiller and add rice hulls to the hops when hop backing during the whirlpool. After a lot of experimenting with the Hop Rocket; I agree with Gordon Strong's statement, that each method will produce a unique flavor/aroma profile. Is it needed; no. But, it is a shinny gadget that inspires interest and conversation.

60
Equipment and Software / Re: temp controller
« on: February 13, 2012, 05:44:16 AM »
I have 5 controllers I have been using for many years. From my experience, the Johnson brand
digital controller is a better unit. When I do a calibration (150 F), the Johnson units have been
more accurate. My Ranco units have always been at least 2 degrees or more off. I just write the
comp amount right on the controller. The Johnson units are also much faster reacting to temp
changes; I like that.

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