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Topics - Pinski

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Equipment and Software / faucet locks
« on: May 06, 2012, 09:02:48 PM »
Anyone out there using these with Perlick faucets?
Faucet Lock
Do they work effectively?
I hate that I'm even asking but we have kids and the kids friends at the house and they're getting to the age that I recall becoming "experimental". I would prefer to remain trustful yet part of me thinks I should try to remove temptation. At least as it applies to my brew.

The Pub / soft serve beer?
« on: April 12, 2012, 09:08:01 AM »

Kegging and Bottling / Sanke Kegs; How do you clean and fill them?
« on: April 11, 2012, 07:35:44 AM »
Are they practical for the homebrewer? A friend of mine is moving and is giving me a straight pony and a slim sixth commercial type kegs. Just wondering how to service them or if I should just use them if i want them filled at a brewery.

Yeast and Fermentation / Anyone tried the WLP860 Munich Helles?
« on: March 24, 2012, 01:22:26 PM »
There was a very fresh tube at the LHBS this morning so I decided to give it a shot on a Maibock next week. Just wondering if anyone has any notes they'd like to share.

Equipment and Software / BetterBottle transport
« on: March 22, 2012, 12:55:04 AM »
I picked up my first 6 gallon BetterBottle today to use as a secondary. I've always used glass carboys and I'm wondering about the best way to carry it when full or more accurately lower it into the fermentation freezer. Do folks prefer to use the carboy straps or the orange neck handles? I'm not sure I trust the neck handle with the full weight of the beer in a plastic carboy.

Yeast and Fermentation / lagers; to rack or not to rack?
« on: March 17, 2012, 09:46:02 PM »
That is one of my questions.  I've got a split batch of Pils. Half is Urquell 2001, half is Bohemian 2206. Both fermented for 20 days at 48*F, then were moved to the laundry room where they could rise to 68* over the past week to clean up diacetyl.  Tomorrow I plan to begin bringing them down to the mid thirties for the tertiary fermentation. What do you think? Should I rack them to clean carboys or leave them in the primary carboys?  How long do folks like to run their cold fermentations? Seems like sometimes folks say they rack to steel. I'm assuming this means generally a corny keg.  If you rack to a corny after the D-rest, do you pressurize the same as if you were carbonating or just to certain degree, or at all?   

General Homebrew Discussion / Better Beer Scores-Craft Beer U
« on: February 24, 2012, 01:06:48 AM »
I'm wondering if there are folks out there that have taken the Better Beer Scores online course and subsequently passed the BJCP exam? Testimonials? I read the ones on the the Craft Beer U site but none mentioned exam success that they attribute to the course. It looks like a pretty good and convenient program.

All Things Food / Holiday Ham tips?
« on: December 14, 2011, 11:39:52 PM »
A friend of mine produces some wonderful locally grown, hazelnut fed hams. I've never prepared a ham before but I was fortunate to pick up a 7.5 lb. boneless this year.  I've seen many a mouthwatering display of culinary prowess on this forum so I was hoping some of you might offer some suggestions on how you would prepare this beauty for family and friends.  I don't have access to a nice smoker so it will have to be oven baked.  At this point I'm leaning towards using a turkey pan with a rack, orange juice beneath the rack, pineapple rings pinned to the sides and apples in the open space. Baked until it hits 140*F internally and rested 15 minutes. Thoughts?  Anyone ever done a honey-baked ham? I'd love to hear some ideas. Thanks!   

Yeast and Fermentation / lager starter step-up calculation
« on: November 21, 2011, 08:38:36 PM »
I had the good fortune to receive ONE experimental smack pack of fresh lager yeast. I'm going to pitch it to 6.5g of the Schwarzbier recipe in the AHA archives. My estimated OG is 1.054.  Both Beersmith and Mr. Malty tell me I need ~490 billion cells for the pitch. However, Beersmith says I can achieve this with 1 yeast pack (all I have, all I'll get) in a 2.29qt. starter on a stir plate. Mr. Malty on the other hand tells me I need 2 yeast packs and a 3.44L starter. 

I only have a 2000ml flask so my plan is to do two step starters (1.5 cups DME/2000ml each) assuming this will give me plenty of yeast for a good clean fermentation.  Is this too much? Why won't Mr. Malty let me build the calculation from one package? I'm assuming it's because of the growth factor limitation of 3, and not taking into account multiple steps/starters.  We know what can happen when we assume so any thoughts would be appreciated. Cheers.

Yeast and Fermentation / WY2001 Urquell Lager recipe ideas
« on: November 15, 2011, 01:27:40 AM »
I had the good fortune to receive a free, fresh Urquell smack-pack.  I've only have one lager in the books so I'm hoping folks might suggest some recipes/styles that would be good try with this strain. Cheers!

My first lager has been bubbling away in the fermentation chamber at 59*F for 4 weeks this Saturday.  I've seen various methods in recipes for lagering with this strain and it has me rather befuddled. I understand that this is a 'hybrid' strain that prefers temps in between typical lager and ale fermentation temps.  I'm trying to decide whether to rack into carboys for additional fermentation time at a lower temp. or if I should transfer to kegs and begin lagering at lower temp prior to carbing/service. I find the input from this forum really helpful so I'd really appreciate any advice you might offer for working with this strain. Really wondering what temperature to drop it to.
I'm very excited to try this beer.  When I open the freezer I get a wonderful apple juice aroma, not cidery just apple-y.  Had me a bit concerned at first. Last week I cracked a Weihenstephaner classic and took a sniff. Holy cr@p! It smelled just like freezer!  Not sure if it was the correct impression but I took it as a good sign.  Again, any advice regarding racking/lagering with 2112, specifically carboy or keg, temperature and lager time would be so very appreciated.  Oh and one more thing. If you put it in a corny to lager, do you add CO2 pressure and if so how much.  Wow, sorry for the ramblin' rookie post. 

Recently I bought 4 ten gallon cornies and would like to use two of them as fermenter/bright tanks. 
Question: Would you shorten the out-tube to avoid blowing out yeast/losing beer and if so how much would you cut off? 
Again, these are ten gallon cornies. Maybe the dimensions are such that the yeast/trub would be of similar depth as in a five gallon.

General Homebrew Discussion / Recommended Reading for Intermediates?
« on: November 01, 2011, 08:46:54 AM »
I've read Mr. Papazian's CJoHB, Mr. Palmer's HTB and Mr. Strong's BBB.

What should I read next?  I love ales,  have my first lager in the fermentation freezer and six AG batches under my belt.

Would really love to hear suggestions from the forum regulars and why?  Cheers!

My office has an annual silent auction during the holidays to raise funds for local charities.  I was asked if I would be interested in donating some of my brews for the cause.   I'm absolutely into the contribution but I don't want to put us in a potentially sticky legal situation.  Does anyone know if this is ok or is donating with the intent of fundraising considered the same as selling and not allowed for homebrew? 
Denny, if you read this was this covered in the revised Oregon legislation last spring? 

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