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Messages - dak0415

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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?

Kegging and Bottling / Re: Shortening Serving Lines
« on: October 02, 2014, 05:29:07 AM »

I have the smaller epoxy mixers in my 3/16" line (not in the dip tube).  Works great at 12#, 45deg.  Oh, and my serving lines are 6 INCHES long!

Equipment and Software / Re: Tri-Clamps
« on: September 25, 2014, 09:03:35 AM »
He has all types of gaskets including one sided ones for keg fermenters.

You would want PTFE for a kettle.

The Pub / Re: PBR Sold
« on: September 23, 2014, 09:00:16 AM »

Equipment and Software / Re: Cutting the bottom off of a Better Bottle
« on: September 22, 2014, 11:04:07 AM »
I want to use an old Better Bottle carboy for a hopper on my new JSP grain mill.  Has anyone had any luck or have any advice on this? 

Honestly at this point I think I'd shred it if I tried cutting it with anything I have.  My best guess is to use a torch to cut the bottom off.
Do you have a table saw?  Just set the blade to 1/16" depth and rotate the bottom of the BB against the guide.

Equipment and Software / Re: Heating element for HLT
« on: September 17, 2014, 05:48:19 AM »
You can get a PID controller, 40amp SSR, heatsink, thermowell, etc. for under $200!

Pimp My System / Re: Just Ordered My New Brew Shed
« on: September 04, 2014, 11:23:24 AM »
Wait!  You have a pizza oven?

Beer Recipes / Re: Red IPA
« on: September 03, 2014, 10:56:52 AM »
The black malt is going to give a LOT of red! Maybe cut the C-40 and use 2lbs of Carared.  My concern is that all those dry hops are going to produce a lot of turbidity so the beer is going to look more muddy than garnet.

All Grain Brewing / Re: Low efficiency
« on: September 02, 2014, 10:41:22 AM »
My sweet spot is 1.5 qt/lb.  Thicker mashes slowed everything down to the point where I could not maintain mash temps.  I have a very small recirc. pump.  Its also way easier to dough in!  Try mashing longer (75 min) and /or thinner mash and see what that does to your efficiency.  Also, post your water report!

All Grain Brewing / Re: Low efficiency
« on: September 02, 2014, 08:59:02 AM »
FWIW I have essentially the same setup and process.  I get 80% efficiency every time (for 5%-6% beers) more for smaller beers, 72%-75% for big beers.

All Grain Brewing / Re: Low efficiency
« on: September 02, 2014, 08:52:27 AM »
if you are batch sparging runoff speed has nothing to do with efficiency. Also, fly sparging does not necessarily result in higher efficiency.

I'm guessing you don't actually mean .35 on an inch as that's pretty wide and I would think the grain would just fall through.  ;D but .035 would be fine. Maybe too fine, but if you are not getting stuck runoff then it's not too fine!

The next thing to look at is your measurements. It's not possible to calculate efficiency accurately without accurate measurements of all volumes, weights, and gravities.

If those are all right on then water chemistry is next on the list.
+1 For all of these!  Need grain weight, strike water volume, sparge volumes.  Also, where in your wort flow are your PID temp sensors?  Are you stirring your mash after you add your sparge water infusions?  How fast are you recirculating?  You may be getting some channeling during your conversion time, then when you sparge, its not circulating through ALL your mash bed.

Beer Recipes / Re: porter feedback
« on: August 20, 2014, 10:32:36 AM »
As per another current thread, if you are going to use Brown malt, use Fawcett!

Ingredients / Re: brown malt for porter
« on: August 20, 2014, 07:39:20 AM »
Beware that Crisp brown malt includes a bit of smoke in it. I used almost 9% in a brown porter and the smoke was too apparent for a few months.
Ah! That may explain it.  I was using Crisp Brown and have Crisp Pale Chocolate.  Need to switch to Fawcett!

Ingredients / Re: brown malt for porter
« on: August 19, 2014, 11:51:53 AM »
Denny, whose brown malt do you prefer?  I have found that too much (as well as too much pale chocolate) give a slight sour note that I do not care for.

General Homebrew Discussion / Re: pairing
« on: August 07, 2014, 11:20:11 AM »
I would never eat coyote. Wear yes, eat no.

You can treat whitetail deer like a really lean cut of beef. Steaks/chops are great with a blackberry reduction.

And it's really killing me to not make a "I love to eat beaver" comment here...
...and yet there you go!

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