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Messages - boapiu

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Kegging and Bottling / Re: Bottling from keg at room temperature
« on: July 11, 2013, 09:10:32 PM »
the problem is one of science, chemistry, physics, whatever... the temperature of the liquid determines, in part, the amount of CO2 saturation. Time takes over next, unless you improvise with shaking or something else. Hope it works.
For what it is worth, I intend to experiment with a diffusion stone on a modified gas in tube for my next keg. I have been told that with the diffusion stone submerged towards the bottom of the keg it will be carbonated in about one day, once it has reached proper temperature. We shall see.

Thanks for the reply. I will give this a try. If I understand you correctly you are bottling beer after it has carbonated in your keg. And I assume it does not taste different after a reasonable amount of time.
Thanks again.

Okay, pardon me for not doing a search but I am lazy and it is Friday afternoon and my weekend ends tomorrow at 1100 hours so I have already assumed that the sun is over the yardarm and I am on my ? brew.
That being said, and having excused myself and taken for granted the kindness and patience of my fellow AHA members, I ask the question which follows.
what is the advantage of a pressure bottle filler arrangement? and where to get educated about how to use one? oops, two questions.
Background. They, bottle fillers,  seem to be expensive and I do not know how to use them. But, I like kegging a heck of a lot more than bottling and do not often care about giving my brews away (off premises). Currently I keg some and bottle some. And, for what it is worth, my bottled brew always seems to taste a bit off, at least compared to my kegged brew from the same batch. And that, pride being a big elephant in the closet for a relatively new homebrewer, is one of the big issues here. Why is my beer from a bottle, aged according to specs, tasting so differerent than that from the keg, although granted the keg is consumed in merely a few weeks, (days!?...hmm, after carbonation, of course). I consistently use corn sugar and about the same amount recommended by recognised books and am careful of sanitation, though no one is perfect and I have had to toss a batch or two and no one is perfect but really, can there be that big a difference? Guess so.
Back to the question, how about those pressure bottle fillers where I keg all my brew and only fill bottles as needed or wanted?
Thanks for your indulgence and I hope there are those amoung you who have current experience and can lend some free advice. I really enjoy this hobby.

I will try some calibration stuff via cooling etc,... And definitely check my readings with my spare hydrometer. Otherwise, the product is good, so okay. Thanks for the good ideas. Chilling the sample, I was relying on conversion software. Darn fine beer, either way.

If measurements over 100f are worthless, how do you get a valid gravity pre boil?

Truly, I have never calibrated my hydrometer. But I do have a spare, next brew I will use them both and compare. I am thinking margin of error, and dont worry it too much. Thanks.

Twice now I have measured preboil gravity and then post boil and found they are close, but just a bit higher after the boil. All grain, 10 gallons, using a thermopen to check the temperature of my sample. I usually collect about 13 gallons of wort and have around 11+ after 60 minute boil. For example, today I got 1.016 at 180f pre boil (converts to 1.045?) and 1.042 at 70f post boil (1.043?). I am more than happy with my efficiency and all that, but I had thought the gravity would increase as volume decreased during the boil. Any thoughts? Maybe this is within the margin of error considering my instruments.

All Grain Brewing / Re: Mashing with flaked maize
« on: March 15, 2013, 07:19:51 PM »
Just finished cleaning up and everything went fine. I did put in the rice hulls but as the brewing session progressed and I was making notes and thinking about brewing it came to me that I probably got the idea about rice hulls from reading about wheat beers. I am going to brew a wit next month and will definitely use them then.

All Grain Brewing / Re: Mashing with flaked maize
« on: March 15, 2013, 12:01:12 PM »

All Grain Brewing / Mashing with flaked maize
« on: March 14, 2013, 07:55:28 PM »
Trying first batch using adjunct flaked maize. Have read to put some rice hulls at bottom of mash tun. Question, does the flaked maize get crushed along with my base malts? Using about 9 lbs pilsner, 9 lbs 2 row and 3 lbs of flaked maize for a 10 gallon batch of cream ale. Thanks in advance.

Equipment and Software / recirculating wort return device
« on: January 30, 2013, 04:16:03 PM »
I have been trying different ways to recirculate my wort at the end of mashing and tried this seemingly simple method last brewing session. It worked very well without any channelling that I could detect. It is a stainless pickup tube connected to a weld less fitting through the side of the keggle. On the other end is short length of tubing with a wort aerator inserted into it. I fitted a clamp over this because I was concerned it might come loose while mashing. The fit is very snug and the clamp is probably not needed but,....
The wort exits just below the top level of fluid in the mash when I am converting a typical 10 gallon batch. On the outside of the keggle through fitting I have a valve to regulate the flow rate. Of course this requires a pump, which I already had as part of my brew rig.
I really like the results of recirculating the wort until it flows into the MT clear as glass. And this latest step in the evolution of my brew rig clears the way for some type of heat exchange to better maintain my mash temp and perhaps perform step mashes.

Beer Recipes / Re: ? Ale made with german lager yeast ?
« on: December 13, 2012, 09:05:04 AM »
Thanks. I will check info at Mr Malty. Recently changed brewing routine to include making starters for every batch and definitely this one as the date on the vial is 31 Dec 12.

Beer Recipes / ? Ale made with german lager yeast ?
« on: December 12, 2012, 07:06:58 PM »
I am notmready to try my luck at brewing a lager quite yet but, I got ahead of myself and ordered some WLP830 German Lager Yeast. I have brewed a couple california common style batches using lager yeast, what are the chances of getting similar good results fermenting at ale temps with this yeast? Any ideas for a recipe? I did a search but everything that came up was fermrnted at lager temps. Thanks for any ideas.

Equipment and Software / Re: RIMS Question
« on: November 26, 2012, 05:24:29 AM »
I use this adjustable return tube from Brew Hardware.  Food grade and safe up to 170 F.

Does that thing float on the surface of the mash well?

The Pub / Re: Stay off my f'ing driveway!
« on: August 09, 2012, 08:22:34 PM »
Spread a box of roofing nails and keep refreshing it for a couple weeks. Then get in touch with the local garage and ask for a commission on the uptick in tire patching biz they get. Of course, you can't use your own drive for a while but any repeat customers will soon get the idea.
My other idea is to put some railroad ties across and buy yourself a big four wheel drive. But that could cost too much.

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