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Messages - Pinski

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Kegging and Bottling / Re: Kegging with priming
« on: January 05, 2012, 09:18:49 PM »
If I could figure out a good way to transfer from a bucket fermenter to the keg under pressure that would be awesome as well.

I've been meaning to modify one of my bucket lids to give this a shot. I think all you'd need to do is drill a second hole for a stopper that would be plugged with a non-drilled stopper during fermentation. Then when ready to transfer, replace the airlock with a racking cane and replace the other stopper with one that is drilled and fitted with an appropriate piece of tubing perhaps fitted with a barb to take your CO2 line.  You don't need much pressure at all to get the beer moving. I've used the same principle with dual port carboy caps "dry fit' onto the gas line with no clamps and its worked fine.

Extract/Partial Mash Brewing / Re: Return of the kit
« on: January 04, 2012, 09:24:06 AM »
My Aunt gifted me a Rogue Shakespeare Oatmeal Stout Kit for my birthday last February and it turned out really well. In fact a favorite of friends and family prior to brewing an AG clone. I gave my girlfriend a Rogue Hazelnut Brown Nectar kit for X-mas as she has been wanting to take the lead on a brew session with a non-intimidating extract brew. The kit smells wonderful and I can't wait to play assistant on this one!

General Homebrew Discussion / Re: 34 days and counting
« on: December 30, 2011, 06:00:50 PM »
So, is there no host hotel information until February 1?

Equipment and Software / Re:
« on: December 30, 2011, 05:53:26 PM »
I couldn't be happier with mine. :)

Yeast and Fermentation / Re: Boiling starters in a flask
« on: December 30, 2011, 02:50:32 PM »
A lab flask shouldn't be much worry on the stove - this is what they are made for. Hot stove to ice water might be a little too much for it though.
Boiling to ice water is of more concern for me too as it would be a real bummer to break a flask and lose a starter.  I like to more gradually reduce the glass temperature by holding the flask with a oven mit and running it under hot tap water and gradually reducing the temperature of the flowing water until it's cold. Then I place the flask in a large bowl fill it with cold water. Finally displace the water in the bowl gradually with ice cubes until it's mostly ice. Has worked well for me with no crackage.

Yeast and Fermentation / Re: Boiling starters in a flask
« on: December 30, 2011, 02:40:56 PM »
There's a product called Ferm-Cap that comes in little 1 oz. dropper bottles. One drop in a 2L flask has kept my starters of that size from foaming out/boiling over.  Works well for preventing wort boil overs as well. Some folks have concerns about using it as it is silicone based. I've decided to only use it only as needed which for me ends up being only occasionally in starters boiled in the flask.  If I boil in a pot and monitor closely there's no need.

All Things Food / Re: Jerky
« on: December 30, 2011, 02:31:14 AM »
Dehydrators work well, but for my time and money..

is the way to go for marinade and smoke flavor.
The way jerky oughta be.

General Homebrew Discussion / Re: 2011--> 2012
« on: December 30, 2011, 12:43:34 AM »
I resurrected the hobby in 2010 and just went for it 2011; built a 4 tap kegerator, invested in AG gear centered around a big GREEN  :P Coleman extreme, keggle and a 20gal Blichmann, March pump and a therminator. Its a simple set up that I call my Oregon City Sawhorse Brewery.  I made 15 batches in 2011, seven of which were 10 gallon.  All of them were delicious to me and most that offered opinions, my favorites probably being the Pliny Clone and DC's Rye IPA. We added a second 14 cf freezer for fermentation and storage which has opened the door to lagers. My ulterior motive that I am now beginning to negotiate with the Brewmistress is that one more 7cf freezer would really optimize the system as a fermentation chamber, freeing up the 14 for cold lagering and storage= more brewing!  
In 2012 I will focus on refining my process, trying new styles and learning more about testing and adjusting water chemistry. I will also complete a Masters program I've been working on that should allow me the time to get involved with BJCP.  Finally, really looking forward to meeting some of the good forum folks in Seattle this June. Cheers and Happy New Year!

The Pub / Re: un-bifurcated garments
« on: December 29, 2011, 11:39:15 PM »
My folks gave a really burly glass "baster" for taking samples, a 1L flask, and the book Yeast.  The baster is cool, my only concern is pulling hot wort samples with glass. It's made by Comar and the guy at the HBS said it was designed for military medical flushing.  Anyone ever use one?

Zymurgy / Re: Haven't seen the Nov/Dec issue yet
« on: December 29, 2011, 02:02:56 AM »
Got mine last week.

Checked my Urquell yeast BoPils yeasterday and it was down to 1.012 and fairly clear after a couple weeks at 48*F. Moved it into the 60*F laundry room for a diacetyl rest for a few days. Carbed up the sample and WOW delicious, very excited to try it again in a couple weeks.  Happy New Year all!

No brewing this week. Labeling and gifting, making room in the service freezer for the Schwarzbier and Steve Urquell that are coming around.  Merry Christmas and Happy New Year everyone!

Beer Recipes / Re: Recipe Ideas?
« on: December 17, 2011, 09:42:10 PM »
Give it a shot. It's British and was one of my favorites way back when I could find the Whitbread dry yeast.

Beer Recipes / Re: Recipe Ideas?
« on: December 17, 2011, 09:07:50 PM »
I believe the general recommendation was to go with British strains.

Beer Recipes / Re: Recipe Ideas?
« on: December 17, 2011, 08:55:41 PM »
I normally allow things to settle out and clear up over time never tried crash cooling.

Is my idea right let the beer ferment out to terminal then put in a cold fridge so the temp drops fast after it clears in the fridge rack to a bottling bucket and bottle. Could I leave it in the same container until bottling?
That's what I would do if you're going to bottle.  Drew's method is for kegs and calls for racking twice at the end of days 4 & 5. I think the really important point of the article is to select a yeast that will floc out quickly. He recommends Wyeast 1275, and warns against using WLP001, 1056 or US-05.  If I were going to try your approach, I would begin by making a starter ASAP, crashing at the end of day 4 and rack/bottle on day 6 to give your bottles as much time as possible to carbonate and clarify.

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