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Messages - dak0415

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The Pub / Re: Interesting stat
« on: September 13, 2010, 06:36:59 AM »
Maybe it's time to purge users that have 0 minutes online, I take that to mean they have never logged in.

Kegging and Bottling / Re: Johnson A419 digital temp conroller question
« on: September 11, 2010, 06:50:03 PM »
NO! do not get the sensor wet, unless you want to buy a new sensor!  There are ways you can waterproof it but don't immerse it!

All Grain Brewing / Re: Crazy Attenuation!!!
« on: September 09, 2010, 12:00:45 PM »
What is your water/grain ratio in the mash?  A high ration (2qts/lb) will result in a more fermentable wort.  Couple that with a temperature error and you have your result.

Beer Recipes / Re: English IPA tips
« on: September 09, 2010, 08:50:11 AM »
Because they're British and part of the EU.  That's why they mash in degrees Celsius and use EBC for colour.

General Homebrew Discussion / Re: brewing application etiquette
« on: September 09, 2010, 05:48:26 AM »
No offense meant to anyone here but we may be experts at HOMEBREWING - but few people here know much, if anything, about professional brewing.

True, but there's a big difference in brewing, on any level, and doing grunt work. Just because you know how to clean a mashtun, that doesn't mean you know how to brew. There is such a thing as selling yourself short.

Aw c'mon' mikey, 90%+ of brewing is grunt work on ANY level.  That's why we have 4 fermenters and 8 kegs sitting waiting to be cleaned and sanitized.  Or is that just me?

Keith, just wondering, all this starting a new brewery and all, you still have time to post?  Or is there a cash prize for outposting Denny?

All Grain Brewing / Re: Brown Ale - Malt replacement
« on: September 08, 2010, 08:12:00 AM »
I've already got 3% Pale Chocolate.  I was thinking along the lines of English Brown malts (Crisp, Fawcett).  Color is close.

All Grain Brewing / Brown Ale - Malt replacement
« on: September 08, 2010, 07:55:01 AM »
Hi all,
my Northern English Brown grain bill includes

10% Briess Special Roast (50L)
7% Briess Victory (25L)
5% British Carastan/Caramalt (30L)

The carastan gives it a great toffee flavor that Crystal 40 just doesn't have.

Got any suggestions for replacing the Special Roast and Victory with English varieties?  I have used Belgian Biscuit as a sub for Victory with good results.

General Homebrew Discussion / Re: Foam!?
« on: September 07, 2010, 10:20:55 PM »
Not necessarily.  With the pump off you have a positive pressure on the connectors from the weight of the water.  With the pump on, you have a negative pressure (that sucks!) that is much stronger.  On the bright side, you are aerating the crap out of the wort.

General Homebrew Discussion / Re: Foam!?
« on: September 07, 2010, 01:46:30 PM »
I chill the same way. You probably had a small air leak between the ball valve and pump inlet.  I've seen pictures of it but it has not happened to me.

General Homebrew Discussion / Re: Beer Bottle Inventory via Input by Barcode
« on: September 03, 2010, 12:29:04 PM »
That's WAY too anal, even for me, and I'm a programmer!

General Homebrew Discussion / Re: How fast is too fast to move to all grain?
« on: September 02, 2010, 05:46:26 PM »
You've heard some great advice on how to get into brewing-->AG.  IMO you are only moving too fast if you are mashing your first AG BEFORE your last batch of extract has cleared your fermenter. ;)

Yeast and Fermentation / Re: Yeast Yield
« on: September 02, 2010, 12:13:21 PM »
Using the 4 liter starter, would there be an advantage to hitting the starter with a minute of pure O2 daily.  I use 6000ml Erlenmeyer flasks with a foil cap.

Yeast and Fermentation / Yeast Yield
« on: September 02, 2010, 11:48:14 AM »
Forgive me if this has been covered elsewhere.  Which yields more yeast cells, a single 4 liter starter, or 2 2liter steps with a chill and decant in between?  This is assuming using a stir plate.


General Homebrew Discussion / Re: Fermentation Room Temp
« on: August 30, 2010, 01:34:48 PM »
So, with an ambient room temp of say 40F, a 40-watt bulb should keep my refrigerator at ale fermentation temp?
I understand that direct light on the carboy is to be avoided, but what about indirect, light that is reflected off the insides of the refrigerator, onto the carboy?  
Yes, leave the temp controller active, the fridge thermostat will probably not go UP to 60!

Using the coffee can method very little light escapes and it's all reflected incandescent so no UV problems.  At 40deg ambient, my 25watt bulb works well.  Any colder than that and I need to switch to the 40.  With the 2 stage I will just leave the 40 in.  It heats sooo slowly that the freezer can easily overpower it when the temp gets above setpoint.  Just avoid the temptation to peek inside.  All that warm air leaves the building quickly.

All Grain Brewing / Re: Fire!
« on: August 30, 2010, 12:48:43 PM »
I think the 1/2" pipe holds it in position.
It's similar to Keith's but his has way more jets.

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