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Messages - dak0415

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1
+1 on the insulation, a couple of layers of reflectix work wonders.
+1 on the lid.  I actually use an insulated float on top of the mash liquid to keep the evaporation down.
On pic2 where the output from the coil is entering the mash tun, do you leave that as an open stream?  You are getting a LOT of cooling from that stream.  You could just put some silicone hose on that and let the hose float on the mash. 
Assuming a 26 gallon mash infusion at 2GPM it would take 13 minutes to exchange the volume of the mash tun.  With grain in the tun, your flow rate will probably be less than 2GPM.  That is going to take a long time for the system to reach an equilibrium.  It would be even harder to do any kind of step mash.  Get a pump that CAN deliver a higher flow rate (50 ft is a lot of restriction, and you do not want your mash to stay at 153 for very long) and then restrict the flow so you don't compact the grain bed.

2
The Pub / Re: Hangin at Yellowhammer
« on: July 13, 2015, 06:15:22 AM »
Keith, you dont look like your beers taste. Just sayin

I realize now I need a hair cut. And a shave.

Nice to meet you Tommy!
Rule #1:Pro brewers must have beards.
Rule #2:If you have time to get a haircut, you ain't workin' hard enough.

3
Homebrewer Bios / Re: MicroBrew's Introduction
« on: July 07, 2015, 06:14:52 AM »
What club wouldn't love to have a resident microbiologist? Your popularity will be second only to the sanitary stainless welder guy. ;) You sound suitably obsessed to hangout on this forum. Welcome to the world of wort dreams. I'll look forward to hearing about more of your brew musings and experiments. Cheers!
Wort dreams - that's funny - good one Amanda!

4
Once the boil gets going, just unplug one of the elements!

5
Pimp My System / Re: It's started
« on: July 06, 2015, 05:37:38 AM »
Glad to see you back Weaze, but be careful on the catwalk wearing your kilt! ;)

6
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 30, 2015, 08:45:35 AM »
Quote
And I also think Mark is making all this stuff up. Galactose? That some kind of inter-galactic sugar?

Galactose is the main sugar produced by Dilithium Crystal malt
JBCOMN ;D

7
Equipment and Software / Re: Chest Freezer Modification
« on: June 08, 2015, 10:07:30 AM »
Would it be possible to put the freezer on its side or on its end?  I assume it would still work, but I don't know.
Not just NO, but HE&& NO.  The compressor must stay vertical or the oil will drain away and bump - no freezer.

8
I can't find the post right now, but I seem to remember that Tom Schmidlin stated that S. Cerevisiae do not lose the ability to use maltose with sucrose as the starter, as they do with dextrose.

9
General Homebrew Discussion / Re: Transfer to secondary
« on: May 29, 2015, 12:53:05 PM »
Use your hydrometer and wait 'til it is finished before you transfer to secondary!

10
Ingredients / Re: Red X Malt in a Pale Ale
« on: April 28, 2015, 11:18:57 AM »
I used 8% CaraRed with WY1450 with RedX, mashed 60min at 150 for an IPA.  Horizon, Amarillo, Columbus and Citra.  I don't normally drink APAs or IPAs but I can't get enough of this batch.  The color is amazing.

11
If there were some way to mount the towers on a hinged plate so you could tilt them forward when you opened the top, that would be the bomb.  That would work with any type of tower.  I also like the up-and-over horizontal mount.  It would be easy to blow cold air through.

12
This one is a winner every time!
Recipe Specifications
--------------------------
Boil Size: 14.14 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 12.00 gal   
Bottling Volume: 12.00 gal
Estimated OG: 1.054 SG
Estimated Color: 14.1 SRM
Estimated IBU: 25.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt               Name                                                 Type          #        %/IBU         
13 lbs 8.0 oz   Pale Malt (2 Row) UK (2.5 SRM)              Grain         1        62.8 %       
6 lbs              Munich I (Weyermann) (7.1 SRM)            Grain         2        27.9 %       
1 lbs              Caramel/Crystal Malt -120L (120.0 SRM)   Grain         3        4.7 %         
12.0 oz           Carared (Weyermann) (19.0 SRM)           Grain         4        3.5 %         
4.0 oz            Carafa Special II (Weyermann) (430.0 SRM Grain       5        1.2 %         
29.00 g          Goldings, East Kent [7.00 %] - Boil 60.0     Hop         6        11.8 IBUs     
16.00 g          Target [8.60 %] - Boil 60.0 min                Hop          7        8.0 IBUs     
6.00 g            Calcium Chloride (Boil 60.0 mins)             Water Agent   8        -             
3.00 g            Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent    9        -             
0.26 tsp          Super Moss (Boil 20.0 mins)                    Fining        10       -             
18.00 g          Goldings, East Kent [7.00 %] - Boil 20.0     Hop           11       4.4 IBUs     
28.35 g          Fuggles [5.30 %] - Boil 5.0 min                 Hop           12       1.7 IBUs     
1.0 pkg          Irish Ale (Wyeast Labs #1084) [125.05 ml  Yeast         13       -             


Mash Schedule: RIMS Mash, 154 deg , Batch Sparge

If you use carafa III special or Midnight Wheat, just use 3oz.
I have used debittered black also but did not like the color.

13
General Homebrew Discussion / Re: Expense calculator
« on: January 21, 2015, 02:15:29 PM »
Followed closely by - I don't want to know ;)

14
General Homebrew Discussion / Re: Expense calculator
« on: January 21, 2015, 02:14:31 PM »
If I didn't homebrew I'd be spending my time on other hobbies, which are generally way more expensive. So homebrewing saves me money in that respect. That's good enough for me.
Me too! Keeps me off the golf course!

15
Yeast and Fermentation / Re: Yeast starter time question
« on: October 21, 2014, 12:27:06 PM »

As an aside, I grow 4mls of yeast slurry to 200 billion cells in one pass.  Four milliliters of yeast slurry contains approximately 1/10th the number of viable cells that are available in the average White Labs vial when it is pitched.
What size vessel do you use for that pass?

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