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Messages - roffenburger

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All Grain Brewing / Re: how do you add your salts?
« on: August 21, 2013, 01:19:10 PM »
If seeing they are dissolved gives you peace of mind, stick them on your stir plate while your strike water heats.

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


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.

This is, of course no help while you listen though. Print a conversion chart.

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?

The Pub / Re: GABF - Ticketmaster hosed again
« on: July 31, 2013, 08:38:15 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.

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.

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.

General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 22, 2013, 11:46:56 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.

Going Pro / Re: So you want to be a brewer
« on: July 22, 2013, 01:48:28 PM »
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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Equipment and Software / Re: Sight Gauge Fittings
« on: July 10, 2013, 06:39:54 PM »
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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All Grain Brewing / Re: Final beer PH?
« on: June 30, 2013, 11:37:19 AM »
When you say finished beer--carbonated or uncarbonated?

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General Homebrew Discussion / Re: Exit strategy
« on: June 29, 2013, 03:08:23 PM »
I want a graveside toast.

General Homebrew Discussion / Re: Brewing hiatus
« on: June 29, 2013, 03:04:38 PM »
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.

Kegging and Bottling / Re: Re: Beer Line Cleaning
« on: June 22, 2013, 01:40:20 AM »
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 (  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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Yeast and Fermentation / Re: Show us your pellicle
« on: June 13, 2013, 03:21:56 AM »
Rye saison. WLP 670

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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