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Topics - Pinski

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Equipment and Software / Best material to build potable water hose?
« on: March 31, 2011, 12:15:20 PM »
Need to build a potable water hose for the all grain set up in the garage.  What is the best material to use considering safety, health and taste? 

General Homebrew Discussion / What does oxidized beer taste like?
« on: March 29, 2011, 08:43:05 PM »
Does it have a distinct taste or is it more of a pronounced and rapid fading of original flavors?

Equipment and Software / favorite keezer faucet?
« on: March 28, 2011, 11:10:59 PM »
I'm diving into the collar project this weekend and curious to hear your preferences and opinions regarding beer faucets. I'm thinking the Perlicks. Any objections?

Kegging and Bottling / dry hop- sock in a corny?
« on: March 28, 2011, 09:25:03 AM »
What do you think about dry hopping in a corny keg?  LHBS guy said he likes to stuff a hop sock and then wedge it in the corny keg behind the line-out down tube.

Yeast and Fermentation / plastic fermentation vessels and oxygen
« on: March 28, 2011, 12:31:41 AM »
I've always preferred to ferment in 6.5 glass carboys so I can see the action and I just prefer glass to plastic.  I also like to maximize my final product so i ferment a volume of 6.5+ gallons which generally results in significant blow off.  I've been reading lately and am becoming convinced that "blowing off" may compromise the finished libation of all the goodness originally intended. So, I'm considering doing some primary ferments in larger plastic buckets to avoid blow off.  With all the emphasis on avoiding oxygen contact post fermentation, I'm curious about methods folks use to avoid oxygenation when racking from a plastic bucket. Hope you all had a good weekend, I kegged my Billy Shakes Stout clone to make three in the keezer so far.  Brew on.

Kegging and Bottling / CO2 "oxygen barrier"
« on: March 26, 2011, 11:12:45 AM »
Will be racking and kegging this afternoon and have heard talk about adding a CO2 "cover" to carboys and cornies prior to transfer in effort to isolate the beer from oxygen.  I have a 5# tank and regulator with a flare disconnect available to provide the CO2.  Do I simply remove the disconnect at the flare and dispense some CO2 into the corny/carboy prior to stating the siphon?  If anyone could offer more precise instruction I would feel much more confident in my process. ie; what is the appropriate PSI to dispense from the tank and for how long should i do this for an effective oxygen barrier.  Thanks and happy saturday to all.

Kegging and Bottling / Futzing around with gas lines....
« on: March 25, 2011, 05:42:20 PM »
Ok, so I went with the 20# CO2 tank and regulator (also scored a deal on a March pump) getting ready to head for the brew garage where fresh brewery yeast, a corny keg of Secession, two secondaries ready to keg (I think, at least one) and the brewmistress await! We have our first corny keg hooked directly to the 5# tank that will now be relegated to auxiliary chore/backup status. Tonight I'd like to hook up the new tank to the 5 way manifold and begin incorporating the new kegs that are ready to come online.
QUESTIONS: When disconnecting beverage service and gas lines from "active" cornies do I need to off-gas and depressurize before disconnecting and reconnecting the ball-lock disconnects? Any rules of thumb that apply to this process?  It's going to be a great weekend!
Cheers!  ;D

Kegging and Bottling / seeking CO2 set up advice
« on: March 24, 2011, 06:46:21 PM »
So I'm in the process of building up a Holiday 7CF Keezer.  I believe I'll be able to stuff 5 corny kegs and a 5 lb CO2 tank inside the Keezer without much trouble.  I'm trying to decide if I will be better served by adding a secondary regulator to the CO2 manifold to isolate 4 of the valves at service pressure and having one that is adjustable for carbonating.  OR; would it make more sense to  run all 5 Keezer lines at service pressure and just buy a second 5lb CO2 tank and standard regulator so that I can carbonate, clean corny lines, apply CO2 "covers" to racking carboys, etc. without having to continually open the keezer lid.  Any thoughts or examples of successful similar configurations would be greatly appreciated.

Yeast and Fermentation / Transporting fresh yeast from brewery to home
« on: March 24, 2011, 03:44:47 PM »
Good afternoon,

So tomorrow my sweetie has volunteered to pick up a full corny keg at a local favorite brewery on her lunch hour.  When she dropped the keg off today she found out that she could also collect some yeast if she came in with a mason jar.
Here is my question. If she sterilizes the mason jar and lid tonight, takes it into the brewery during her lunch hour and has it filled; will the yeast be OK in the jar for 4-5 hours before it can be placed in the fridge to store until the next brew day? Should the lid just be loosely closed so that it can off gas if it warms up a bit?  Or should I have her take in an Erlenmeyer  and air lock?  Any suggestions would be much appreciated.


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