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Messages - Wheat_Brewer

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31
All Grain Brewing / Re: Sparge temp
« on: December 13, 2013, 08:45:34 AM »
I want to follow up on this sparge temp issue.  Clearly the previous posters who said that tannin extraction is due to pH are correct.  But I would argue that it is also a function of temperature.  According to a number of brewing experts (Palmer, et al.) one should not sparge with water over 170* specifically to avoid tannin extraction.

Now I am fairly sure that the experienced brewer who monitors the mash pH, can and does (as you have said you do) avoid tannin extraction above that temp.  What I am saying is that this practice should probably be left to those experienced brewers who know for sure it will work - but not for the new brewer nor should it be communicated that this is a general rule.

For the average home brewer the extremely small cost associated with the increase in efficiency is basically of no value, but the safety in being sure to avoid tannin extraction would be far more important IMO.

I hesitated in saying the above for a couple of days because I am not what I would call an expert home brewer, and as a consequence usually defer to those with more knowledge and experience... But I think I'm right on this point.  However, as always I am open to being corrected.

Steve, you can look at it this way...if your pH is good, you can sparge with water much hotter than 170 with no ill effects.  After all, if it was temp alone, decoction mashes wouldn't be done.But if your pH is off, it won't matter much what temp water you sparge with...you'll still risk tannins.

That's interesting.
 Since I don't have any way to check pH I try and keep my sparge temps. under 170f just to be on the safe side. But your saying it doesn't make a differance?


I know this is off the original topic but these these responses really sparked my interest...assuming we control the pH of the mash, and we're only sparging, why heat up sparge water at all? I've always heard we should have sparge water around 170 but never above that temp for all the reasons listed in previous responses...but if the core of this thread is saying water temp doesn't matter for tannin issues why bother with heating sparge water? 

32
Kegging and Bottling / Re: New or old Soda Kegs
« on: December 13, 2013, 08:19:18 AM »
http://www.bvrgelements.com/product/Ball-Lock-NEW-5-Gallon-Class-2/

Under $70.  New, but scratch and dent.

They were $63 a little while ago.  I would buy some but I've got enough kegs at a dozen +.  Of course, can one ever have enough?

I've not ordered from Beverage Elements, but a friend sent me the link.

EDIT:  Yes, at this price I would buy new.  Kinda fries me as that's only a little more than my last batch of used a few months ago which needed more reconditioning than usual.

+1

I paid about $200 for 4 used a while back (it was a sale and this is a rough guess for shipping, parts, etc) and have had nothing but problems since I ordered them. I think I got the rejects of all other shipments...ever...and am regretting it ever since.

Thanks all for your insights I definitely know the way forward from here on.

33
Kegging and Bottling / Re: New or old Soda Kegs
« on: December 13, 2013, 08:07:58 AM »
Yeah. Mine all work, but some have oddball parts and they are not pretty. The cheapest new kegs I've seen were $180 for a 2/pack. If I had to do it over again, I'd strongly consider that over ordering used kegs off the internet. I'm sure you get the stock nobody wanted to buy in the store when you do that.

is that 180 for two kegs? or 180 each if you buy two? If the former please post your source!
$180 for two - $90 each. or $335 for 4 - $83 each.
http://www.beveragefactory.com/draftbeer/home_brew/kegs/2X-KEG-5GAL-NSH_ball_lock_keg.html

With plastic bottoms - $195 for 2.
http://www.beveragefactory.com/draftbeer/home_brew/kegs/Set_of_2_AB5G-SH_ball_lock_kegs.html

At that price point I would have to seriously consider the merits of used. I guess there is benefit in that most of the new ones are a lot flimsier than the old ones which were built to last. on the other hand most of us are not treating our kegs like a 16 year old who is unhappy with his crappy job at mc d's either so maybe it all comes out in the wash.

Given that so many of the used kegs are now being sold as scrap to china and most of the new kegs are coming from china I wonder how much of that SS was originally in a old keg and got recycled into a new keg?

^^^^ THIS WAS FUNNY!!

34
I've had some pretty good success racking the beer from the primary into the secondary with some fresh yeast from the LHBS. I've had mild success racking the beer to a secondary and taking some clean yeast from the primary and giving a gentle stir to "re-activate" the yeast.

If nothing else works I would NOT bottle carbonate for risk of bottle bombs or gushers, but if it tastes alright just RDWHAB.

35
Kegging and Bottling / New or old Soda Kegs
« on: December 12, 2013, 11:58:07 AM »
Just wondering if anybody else is finding the old soda kegs to be too much of a headache and switched over to the new soda kegs?  I'm always chasing down some gas leak, repairing something, etc on an old soda keg. This question is very much on my mind as I am noticing the cost for a repair kit and old soda keg are quickly approaching the cost of a new keg.

Thanks guys!

36
General Homebrew Discussion / Re: A minor conundrum
« on: December 10, 2013, 12:52:10 PM »
Personally I would do one of two things. Buy an auto siphon (love this product!!!!!) and just pump like a mad man starting from the bottom to get the most pressure you can....or I would just have a funnel and carefully pour the beer thru a funnel. I know there's a small risk of oxygenation but if you're careful you should be fine.

I did mention auto siphoning the beer over...right?!  :P

37
General Homebrew Discussion / Re: I'm an idiot
« on: October 28, 2012, 12:49:35 PM »
I've made the dry dock recipe several times and everytime it's great! I've used just one pound and when you pair that with the apricot flavoring the recipe calls for it makes a beautiful and tasty beer. The apricot in the hefeweizen might just had a little more haze and flavor :)


Cheers!

38
Going Pro / Re: Some figures for opening a pub.
« on: September 30, 2012, 05:20:03 PM »
So some quick math, this is much more of a question to you.

1BBL=248 pints (pre spillage)

7BBL=1736 pints

1736 x $5.00 (assumed cost per pint and that's a large assumption on my part)/pint = $8680 grossed

How fast do you think you can sell a 7BBL batch, and how often do you think you need to brew?

39
General Homebrew Discussion / Re: Beard beer?
« on: September 30, 2012, 04:57:41 PM »
As interesting as that is....it's more revolting.  :-\

40
General Homebrew Discussion / Re: Brew Day Results
« on: September 23, 2012, 06:29:33 PM »
I ran out of propane and had to finish my doppelbock on the stove.  Fortunately it was a small batch (3gal) but I still had to make an insulation wrap for the pot to get it to boil.  Beer seemed to come out fine, mat=ybe the longer boil helped.  Finished at around 1.090.

I've made that mistake numerous times! I always keep two propane tanks just for that reason.

41
General Homebrew Discussion / Brew Day Results
« on: September 23, 2012, 01:41:12 PM »
Just curious how all your brew days went?!

I'm also needing to vent since my went horribly from a logistical stand point...starting with the LHBS clerk missing my separated milled grains into one bag "for my convenience" and ending with me realizing my wort chiller doesn't fit to my new apartments kitchen spout. The only things that did go right were nailing both beer's OGs.

42
I have to wonder if the term "Homebrew Master" is something of an oxymoron? But in a great way!!

I kind of enjoy the rankless society that is the homebrew community, and even if you are an experience homebrewer or it's your first batch you can all get together to share ideas and a beer. I really hope this community doesn't go the way of homebrew hierarchy.  :-\

43
General Homebrew Discussion / Re: I've lost that "new hobby" smell
« on: August 17, 2012, 08:28:41 PM »
I have to admit I also hit this "wall" not too long ago after I did 2 competitions, a wedding, a brew club mass brew, and a large backyard BBQ. Now that I've had a short break from the cleaning, sanitizing, recipe formulation, brewing, transferring, serving...and repeating I'm feeling much more inclined to do something fun versus what the masses wanted. Time to get back to the home brewer roots!

44
Transferring a raspberry honey wheat to the secondary to clear, maybe moving some wine one last time, and the volunteering for some friends who's house burned in Colorado Springs. I'm not sure what to get somebody who just lost their home and only have the clothes on their backs...but a beer is a good start.

45
All Grain Brewing / Re: Second attempt at decoction...
« on: May 15, 2012, 05:08:59 PM »
Congrats! I'm still working on how to properly do a decoction...I can boil the heck out of the pull but always seem to be a few degrees short of the goal temp. It can be done though!!!

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