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Messages - dak0415

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46
Ingredients / Re: Red X malt (Best Malz)
« on: May 12, 2014, 10:24:21 AM »
I tried to find it, couldn't. What are you planning on doing? They say it will convert itself at 100%. I would probably not try to use it to convert an adjunct though.
Doing a Red Rye IPA 19lbs Red X, 4lbs flaked rye, 2 lbs Carared.  Maybe I'll just swap 4 lbs of the Red x, for Best Pils.  It has a diastatic power of over 200!

47
Ingredients / Re: Red X malt (Best Malz)
« on: May 12, 2014, 06:26:10 AM »
Does anybody know what the diastatic power of Red X is?

48
The Pub / Re: Tangents
« on: May 09, 2014, 05:32:54 AM »
Decaf, like Bud Lite (et al) is simply a waste of good water!

49
The Pub / Re: Tangents
« on: May 06, 2014, 11:07:12 AM »
My Dad:
1) Never forgave the Japanese for Pearl Harbor
2) The Dodgers for leaving Brooklyn
He was from Staten Island, NY

50
Yeast and Fermentation / Re: When Should I Call It?
« on: May 02, 2014, 07:46:54 AM »
I generally don't get a krausen in my starters (though I so usually see some fine co2 at the top edges when I look really hard).  I tend to use an aquarium pump on my starters... So the pump pumps air (through a filter) and directly onto the surface of my starter (which is on a stirplate).
I've been wanting to try that!  Do you use a some kind of cap on the flask?  Carboy caps fit 2L to 6L flasks.

Dave

51
Ingredients / Re: Watering down beer
« on: April 24, 2014, 06:48:12 AM »
How about this.  Boil the water, adding a couple of tbs sugar.  Transfer HOT into a corny and cool under CO2, then push under pressure into the fermentor and wait for the yeasties to do their thing. 
Why do we not worry about oxidation when bottling for bottle conditioning?

52
Beer Recipes / Re: Which Cocoa Powder for a Mocha Stout
« on: January 24, 2014, 08:53:25 AM »
The Hershey's powder is defatted.  I use it in the secondary and I mash with .5lb of Simpsons coffee malt. (150L).  I pull about 1 cup of beer off, heat it, and dissolve the powder in that before I add it to the fermenter.


53
Equipment and Software / Re: Starsan in SS kettle
« on: January 22, 2014, 06:47:59 AM »
Is it ok to store Starsan in a SS kettle temporarily? I did so for a few days and noticed some brown "stuff" come off the kettle when I scrubbed it with a sponge. Could have been from an earlier brew, but just curious if it was degrading the metal somehow.
That "stuff" is just a thin layer of beerstone.  Instead of elbow grease and a BLUE scrubbie, I regularly just throw some spent starsan in the kettle to loosen that stuff up.  Same effect as acid cleaner #5.

54
The Pub / Re: Epic Fail...
« on: December 20, 2013, 08:25:41 AM »
Don't worry, my wife has done that twice. It happens.
Locked herself out or locked you out? :)
Ok!   I was going to say "Hiked three miles to a neighbor's in boxers to get a spare key?"

55
The Pub / Re: Epic Fail...
« on: December 20, 2013, 06:45:17 AM »
Been in my new place just a few days now. Last night, I had to walk out to the garage to grab something. Just ran out real quick, so I didn't dress for it. Go to get back in only to discover I had locked myself out. And my phone was also inside. So, in 20 degree weather, I had to make a three mile trek down a busy state route in my boxers, a t-shirt, and my Harley Davidson biker boots to get to my friends house to have drive me back over an let me in with the key I gave her. Long story short, I now have another spare hid outside, and I'm still waiting for my second ball to drop back down after hiding from the cold.

Ahh!  The continuing adventures of "da Weaze".  Mental note - have friend sew phone pocket in boxers!

56
Ingredients / Re: Using whole vanilla beans
« on: November 25, 2013, 07:01:44 AM »
I found a handy little item in the aquarium section of pet stores.  It is a nylon bag about 2 inches wide (flat) and about 8 inches long.  They are designed for filter media (charcoal).  I use them to cover the end of my sparge tube on the kettle side to prevent bits from getting into the kettle.  They would be great for adding whole vanilla beans, cinnamon, etc.  They have a proper mesh size and could easily be withdrawn from a carboy neck.

57
Equipment and Software / Re: Banjo burner from Adventures in Homebrewing
« on: November 15, 2013, 01:51:42 PM »
Thanks for the responses guys!  I'm still waffling about the bayou classic kab4 or kab6, you just hear too many complaints of wasted propane / heat from the burner distance to the kettle.
I have a KAB4, but I use the 82quart Bayou Classic Kettle.  I find that my 44 quart kettle is too narrow and a lot of heat goes up the outside.  I still have my jet burner (SP-10) that I use with my 10 gallon kettle to heat sparge water if I need to.  It was loud, but did a great job with the narrower kettle.  You could go with the Blichmann for $139.00 all SS!  That will be my next burner.

58
Equipment and Software / Re: Electric RIMS tube question
« on: November 08, 2013, 06:56:06 AM »
Good stuff, thanks!  I'm planning on mounting it vertically to my Top Tier Stand with the element at the bottom and the sensor on the top.

Whose RIMS tube are you going to use, or are you building your own?

59
Equipment and Software / Re: Electric RIMS tube question
« on: November 07, 2013, 11:27:19 AM »
The sensor MUST be placed downstream of the heat input point. It DOES NOT matter what the temperature of the wort from the tun is. It only matters that you are heating the wort to your target temperature and not overheating it. Remember that the enzymes are in the wort, not the mash.  If you try to control your heat input by observing the wort temperature coming out of the tun, you will likely severely overheat your wort as it passes through the heater.  That will likely denature the wort enzymes and leave you with a starchy wort that does not ferment.  (You don't have to ask how I learned that bone-headed lesson ;-)  )

If you want to know the temperature of wort coming from the tun, insert an extra thermometer there.
+1 On Martin's explanation
When you place the sensor downstream of the heat source, the temperature WILL overshoot slightly and that will help to bring your tun up to ideal temp faster.  Use a PID type controller, a RANCO does not react fast enough to keep the wort from overheating. As your wort gets closer to your programmed temp, the overshoot will become less and eventually stabilize withing .5 degrees or so. Also orient your rims tube so there will not be any bubbles or air pockets in the tube (Another lesson for another time!;-) )

60
The Pub / Re: Au pair?
« on: October 24, 2013, 07:30:43 AM »
Phil, I'm sure you have thought of this, but aren't there agencies in the EU that specialize in AuPairs?  How long are you planning on needing one?

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