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Messages - roffenburger

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1
All Grain Brewing / Re: how do you add your salts?
« on: August 21, 2013, 06:19:10 AM »
If seeing they are dissolved gives you peace of mind, stick them on your stir plate while your strike water heats.

2
I would also expect that the second presentation would be a little smoother due to practice for some of the speakers.

+1

My Saturday presentation features (at least) 5% less stammering.

The Saturday show was good.


One thing that has been annoying as I listen to the seminars is that a lot of the presenters have given temperatures in degrees Celsius without providing the corresponding temperature in Farenheit. Since this is the American Homebrewers Association, I think the majority of us use *F in our day-to-day processes. I know that I've missed some useful information listening to these talks simply because when a speaker mentions something like 70C for a mash temp I can't really relate it to anything. Providing the appropriate conversions would definitely help engage the audience a bit better.

In science and industry/manufacturing,  everything is done in metric values...typically.

C=1.8(f)+32
This is, of course no help while you listen though. Print a conversion chart.

3
I'm having trouble logging on. First says "oops. You tried to access members only content." When I click login in, the next screen give me another error "we could not create your new user account." When I click log in at the top of the screen it takes me to the home page with no fields to input username/password.

Any ideas?

4
The Pub / Re: GABF - Ticketmaster hosed again
« on: July 31, 2013, 01:38:15 PM »
I was on right when the sale opened today. No luck getting tickets. Kept getting a high demand message-try your search again...or some crap like that. Refreshed for 20 min or so then gave up.

5
I'm not saying the air leak isn't contributing. Mold needs moisture as well. Your leak dedinitely needs addressed.  Mold can be minimized by keeping spills and drips cleaned up. Thats all I was saying.

6
Mold needs food. Keep drips cleaned up and clean the tops of the kegs when you remove a liquid post. I hold a paper towel against the post to prevent that little bit from running down the side of the keg. Also, when I used picnic taps, I fastened a few plastic cups to the kegs to put the tap in after I poured. As long as the kegerator is clean, there won't be any mold issues.

7
General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 22, 2013, 04:46:56 PM »
Cheers, Paul.


In my glass now: Odell 90 schilling.
In my glass later: kolsch from Walnut River Brewing, El Dorado KS. Just opened for business Saturday.

8
Going Pro / Re: So you want to be a brewer
« on: July 22, 2013, 06:48:28 AM »
For those who have a brewery, arr you able to have volunteers in to work. Does it become a liability for the company? How about "internships" not associated with academia?

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9
Equipment and Software / Re: Sight Gauge Fittings
« on: July 10, 2013, 11:39:54 AM »
Seems you could use some stainless compression fittings. It might work better with a section of polycarbonate. Compression fittings can be pricey.

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10
All Grain Brewing / Re: Final beer PH?
« on: June 30, 2013, 04:37:19 AM »
When you say finished beer--carbonated or uncarbonated?

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11
General Homebrew Discussion / Re: Exit strategy
« on: June 29, 2013, 08:08:23 AM »
I want a graveside toast.

12
General Homebrew Discussion / Re: Brewing hiatus
« on: June 29, 2013, 08:04:38 AM »
I haven't really gone an extended amount of time without brewing--maybe 3-4 months at the most. It seems that when I take any break at all and start brewing again, I get the fever and go crazy for a couple weeks. I run out of room to put stuff. I sometimes can't get rid of stuff fast enough to brew as often as I would like.

13
Kegging and Bottling / Re: Re: Beer Line Cleaning
« on: June 21, 2013, 06:40:20 PM »
...
There is also a new chemical called Desana Max that I will be testing as soon as my lines need cleaning and it is a one-shot color-indicating chemical that is supposed to be the best yet, we'll see how that goes in real-world use.
...
A colleague just turned me on to this (http://www.desana-usa.com/desanamax.html).  Did you try it?  It's a persulfate cleaner.  Looks good (but on the expensive side).
I have used this. A few samples came with some kegging equipment I bought close to two years ago. It works well, but a simple caustic (NaOH) works as well and is much cheaper.

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14
Yeast and Fermentation / Re: Show us your pellicle
« on: June 12, 2013, 08:21:56 PM »
Rye saison. WLP 670

15
I have used my Rival seal-a-meal for about 4 years now for hops and meat going into the freezer.  No problems.

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