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Messages - Pinski

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1936
General Homebrew Discussion / Re: Homebrew allowance?
« on: March 26, 2011, 05:07:20 PM »
If you're doing extract/partial brews and bottling you're budget seems frugal but not unreasonable.  If you're like me and get possessed by the need to expand your brewing horizon you'll need to lay down some more coin unless you're a very patient and resourceful individual.

1937
Kegging and Bottling / Futzing around with gas lines....
« on: March 26, 2011, 12:42:20 AM »
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

1938
Kegging and Bottling / Re: seeking CO2 set up advice
« on: March 25, 2011, 10:44:57 PM »
+2
Yup, I'm going with the 20 pounder and another regulator. (immediately after work)  I'll move the 5# out for chores and backup.  It may be that I'll install a secondary regulator in the keezer down the road so that I can vary the service pressure in a few lines.  The next big step is developing the design for the keezer buildup.  I've seen some AWESOME concepts from fellow members lately. Frankly it can be a little overwhelming because there are so many great options.  S'pose there are worse troubles if that's all I have to worry about at 3:45 on a Friday.

CHEERS!

1939
Yes, SHE is a very enthusiastic brewmistress. SHE even sent me a pic of the fresh yeast just after harvest on the way home! Thanks again for all the great pointers folks!  OK, now how the heck do you add photos to these posts? img

1940
Thanks guys! She's going to put the jar in a 'lunch' cooler and found out she has a fridge at work that she can keep it in until beer thirty. 
So a secondary question... How long can one reasonably keep the yeast refrigerated in a sealed Mason jar and expect to be able to make a good healthy starter for pitching? I'm hoping for a couple weeks or so?

1941
Kegging and Bottling / Re: seeking CO2 set up advice
« on: March 25, 2011, 04:30:57 AM »
Thanks for the picture. Goes along the line of what the supply guy was recommending only his suggestion was to attach a secondary regulator to the distribution manifold in between the first and remaining four valves.  I think eventually I'll do this but for now the keezer is still a work in progress and I have yet to add the collar and fix the hardware. Still developing the vision I guess. Hoping that the beers I'm currently producing will all serve adequately at about 10PSI.  I'm new to kegging but from my first effort it sure seems like having an auxiliary CO2 tank not attached to the dispensing system with dual valves; one line having an in/out line connector attached for corny servicing and another with just a hose to add gas to carboys/kegs when transferring, would be pretty darn useful.  Am I envisioning this correctly? That the way to create a CO2 "seal" above the siphoned beer is to add CO2 for a few seconds into a carboy or keg through an open ended gas line?

1942
Kegging and Bottling / seeking CO2 set up advice
« on: March 25, 2011, 01:46:21 AM »
Greetings,
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.
Cheers!

1943
Yeah, I'm hoping she has a smalller cooler  and cold pack that she can take along as you suggested.  Would you close the lid tightly or leave it loose?
The next brew day is likely a couple weeks out. We've cranked out (6) 6.5 gallon batches since X-mas and the corny she's picking up tomorrow will be 5th to go into our new 7.3 cu. ft. Keezer. We need to drain (see drink) one to make room for the next which will be my first forray into the world of all grain. I'm really stoked about the whole deal really!  I want to take a shot at a Cascadian Dark Ale clone so I'm REALLY glad to have yeast coming from the brewery that makes the real deal. This site and forum has been tremendously inspiring and helpful!


1944
Yeast and Fermentation / Transporting fresh yeast from brewery to home
« on: March 24, 2011, 10:44:47 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.

Cheers!

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