Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - leejoreilly

Pages: 1 ... 3 4 [5] 6 7 ... 16
Kegging and Bottling / Re: Leaking Keg Lid(s) / Newbie Kegger Question
« on: September 02, 2015, 05:35:35 AM »
The StarSan idea is a great one, but instead of pouring it over the lid, get one of these spray bottles to dispense it. Also very useful to sanitize any surfaces too large to drop in your StarSan bucket.

Equipment and Software / Re: I finally did it
« on: August 17, 2015, 06:12:30 AM »
Been there, cursed about that, now happily using buckets. As the saying goes "There are two kinds of glass carboy users; those that have dropped one, and those who will.".

Do you need to rinse with anything or do you just blow the lines clear with beer?

When I hook up a new keg, I blow out the beer line cleaner with the first few ounces of the "new" beer. It's probably going to be trubby anyway, so no loss.

I use a modified garden sprayer. I clean all of my lines at the same time reusing the BLC. I want to build a pond pump based recirculating system, but that is low priority right now.

The hardest part of the build was finding a liquid post with the right threading. I took the fitting to my LHBS and went through a bin of posts until I succeeded.

I used to keep a spare keg with a gallon or so of Starsan in distilled water, to run through my line now and then. About a year ago, I made one of the above beer line cleaners, which works like a charm. I use it every time a keg kicks, usually leaving the beer line cleaner in the line, maybe overnight. I still have the spare Starsan keg, but only because I haven't used all the sanitizer in it yet, and I haven't needed the keg.

Ingredients / Re: El Dorado sweetness
« on: August 08, 2015, 06:49:13 AM »
The last beer I made was an attempt at Stone Delicious IPA, which they said was hopped with Eldorado and Lemon Drop.  I find it surprisingly sweet in spite of a low finishing gravity (split it into two with two varieties of yeast) and almost no crystal malt.  It's nice, but more of an APA than I intended.

I did something similar, but I reduced the OG to keep the ABV in the 5-6% range. I bittered with some Galaxy and used some Lemon Drop for a flavor addition, then Lemon Drop and Eldorado in the whirlpool and dry hop. I really liked the result; I thought the Eldorado worked well off the Lemon Drop. But, then again, I'm not a fan of melt-your-teeth bitterness, I'm more into a pleasant balance.

I have one presently that leaks at the PRV and replacing the PRV didn't solve it, so somehow the threads are worn in some way that I will be ordering a new lid to use.  First time for that for me, but I don't want to waste CO2 on that leaker!

Have you tried a bit of Teflon tape on the threads?

General Homebrew Discussion / Re: Note to self
« on: July 25, 2015, 05:44:42 AM »
I brew in the house so it's bare feet for me. Plus, how else am I supposed to know if I forgot to close the ball valve on my mash tun again?

"Braille Brewing"?

General Homebrew Discussion / Re: Wort Chilling
« on: July 21, 2015, 06:23:28 AM »
To Pete B. 

Thanks for the info.  I have used bottled water that was frozen with the outside dunked in sanitizer before immersion into the cooling wort.  Same principle as bottle wand, but not as much surface area.

I have a half dozen orange juice bottles that I use this way (filled about 90% with water). They're about 2 quarts or so in volume, so I can drop two in my fermentation bucket once I get the wort down to maybe 80 or so. I use the same ones in my "swamp cooler" to keep fermentation temps down.

So an expert is determined to be such only by the consent of the people?

Certainly not by farcical aquatic ceremonies.

Help! Help! I'm being repressed!

Equipment and Software / Re: Starting Equipment
« on: July 13, 2015, 05:08:21 AM »
Also, try a local restaurant supply store for good deals on kettles, turkey basters, metal spoons, etc.

General Homebrew Discussion / Re: Sour
« on: July 11, 2015, 05:29:19 AM »
Look for a place that serves Jolly Pumpkin (or if you are lucky enough, visit one of their tap rooms). I've found that they provide an excellent range of sours, funky sours and bretty "not sours".

I don't understand why people don't like BIAB.

Jimmy, I don't think it's so much "don't like BIAB", and it is "don't see enough benefit in BIAB to change". I've honed my process to the point where it's dependable and repeatable, I enjoy doing it, and my beers come out great. There's little to entice me to change it; refine it, sure, but change it, not so much. And cleaning up my mash tun isn't on my "critical path" - I do it during the boil - so I'm not likely to save any time overall. Plus, I've never had a stuck sparge (talk about tempting fate by mentioning it...), so no benefit there either.

On the other hand, BIAB is likely a fine method for a new all-grain brewer to try, assuming your brewery can handle whatever method you use to lift and drain the bag (I brew in my kitchen, could be problematic for me).

Equipment and Software / Re: Stir Plates
« on: June 27, 2015, 07:54:13 AM »
A stir plate is an unnecessary expense.  Your money is better spent on other gear.  Perform an advanced search using my user name as the poster and "stir plate" as the search term, and you will discover why a stir plate is little more than home brewing snake oil.

While I agree with Mark that a stir plate may not be "necessary", I also feel that it is certainly convenient, and at the very least does no noticeable harm. I have one and have gotten excellent results from it (which I admittedly might have gotten from the "shake it and walk away" method, too). And brewers love toys, so that's a plus. I recommend

Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 27, 2015, 07:41:28 AM »

You wouldn't use a neutral ale yeast in a hefe wort and call it a hefe?

You would if you are Widmer Brewing.
You are the brewer you decide what you want. Sometimes we just get hung up on stereotypes.

I agree; it's your beer, call it what you want. But to be TECHNICALLY correct, I'd say a lager has to be fermented with a lager yeast. You can certainly brew a "lager-like" ale, but it's not technically a lager. Heck, you can call it a Chardonnay, if you like.

I have now split my limit of hairs for the day...

Kegging and Bottling / Re: Purging Keg
« on: June 23, 2015, 06:03:48 AM »
I would say it's a best practice, but won't kill your beer.

I agree the Steve. Like many aspects of home brewing, there are "best practices" and "good enoughs". If you look at the subjects that occasionally cause some controversy here on the forum (stir plates, rehydrating, various sanitation details, aeration, etc.), most fall into this category. The best practices give you the best chances of making great beer, but the you may get by on "good enoughs" for many, many batches without a problem. The odds are with the best practices, though.

Pages: 1 ... 3 4 [5] 6 7 ... 16