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Messages - dak0415

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All Grain Brewing / 1.100 wort mash
« on: September 15, 2010, 05:58:44 PM »
All (Fred?),
I am planning a Flying Dog, Double Dog Pale ale clone for a neighbor.  Beersmith says OG of 1.103, using WLP007 yeast, FG of 1.023.  I find DD cloying and syrupy, but that's just me.  Any suggestions on mash temp? Using 20lbs pale malt and 12 oz of Crystal 120.

Yeast and Fermentation / Re: Minimum time needed for a starter
« on: September 15, 2010, 05:30:23 PM »
I've always thought that pitching a start that is still "active" is the best way to go and that brewers let the starter finish so they don't have the bland starter wort/beer diluting the batch...
Tom, is this the best method for yeast health and harvesting the yeast from the target batch?  Is the lag time important as the yeast go into growth phase, or will they just jump back to growth phase when they are introduced back into the target wort?

Kegging and Bottling / Re: placing a chest freezer "keezer" in Garage
« on: September 15, 2010, 01:44:16 PM »
If the ambient temp in the garage is 20, and the temp control for the keezer is set at 40.  The compressor ain't comin' on. RDWHAHB.

Kegging and Bottling / Re: Johnson A419 digital temp conroller question
« on: September 14, 2010, 03:42:08 AM »
The only real reason to put the probe in liquid is to create a buffer so the freezer will not "short cycle" (try to turn on within 2-3 minutes of when it shut off) when you open the top of the freezer.  The johnson has an Anti-Short Cycle Delay parameter (see the instructions).  Set it to 5 minutes.  Set the diff to 1(really 2).  Additionally put a small muffin fan in the freezer to circulate the air.

Equipment and Software / Re: new fridge
« on: September 13, 2010, 02:08:02 PM »
All you need now is a big bottle cap to set on top of the tower!

Equipment and Software / Re: dead mouse in my carboy
« on: September 13, 2010, 02:03:26 PM »
Yeah, if you can get past the ick factor :)
In my experience PBW + bleach trumps ick.  Just don't tell anyone outside this forum!

The Pub / Re: Interesting stat
« on: September 13, 2010, 01:36:59 PM »
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 12, 2010, 01:50:03 AM »
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, 07:00:45 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, 03:50:11 PM »
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, 12:48:26 PM »
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, 03:12:00 PM »
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, 02:55:01 PM »
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 08, 2010, 05:20:55 AM »
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, 08:46:30 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.

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