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Messages - kramerog

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301
There’s an old study that measured DO and found that just transferring wort to carboy hit same levels as air injection (8ppm IIRC).  I think the pros need to do it since there system is so well designed and those that use o2 injection only do it for ease of use compared to sterile air filtration.  I don’t aerate and I have access to free o2…
I remember a study in which 4 ppm was achieved merely by transferring the wort to a small fermenter. 

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" IIRC "  ;D  Can't find the thing...  It might be coming back to me.  Was it 4ppm poured/8ppm shaken/8ppm air injected?  In the interest of full disclosure, I do shake and when someone says aerate I assume this is pump or tank.
4/8/8 ppm matches what I remember.

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302
There’s an old study that measured DO and found that just transferring wort to carboy hit same levels as air injection (8ppm IIRC).  I think the pros need to do it since there system is so well designed and those that use o2 injection only do it for ease of use compared to sterile air filtration.  I don’t aerate and I have access to free o2…
I remember a study in which 4 ppm was achieved merely by transferring the wort to a small fermenter. 

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303
Do commercial breweries aerate their wort? If yes, how? I have never seen this during any brewery tour.

I believe they usually sparge oxygen inline as the cooled wort travels to the fermenter.

304
General Homebrew Discussion / Re: Boston Beer Co
« on: April 28, 2016, 07:21:59 AM »
The background to the story is that it is more profitable for a non-US company to buy a US company than a US company to do so because of tax laws.  It is time to seriously reevaluate the taxation of corporations.

305
General Homebrew Discussion / Re: Kettle Soured brew
« on: April 25, 2016, 12:55:34 PM »
I don't change gaskets for cornies just because I'm changing from a sour to a non-sour.  I do however take apart kegs between batches normally for cleaning and sanitizing. 

306
Equipment and Software / Re: fridge door gasket not sealing
« on: April 21, 2016, 02:46:37 PM »
I have the same problem after taking the door off and moving the fridge.  Kicking the bottom of the door works for me.

If you can't correct the seating of fridge door you might be able to hang the door from the other side of the fridge and get it to seat properly if your fridge is designed that way.

307
Equipment and Software / Re: Brewing Water Filter or RO System
« on: April 21, 2016, 07:25:13 AM »
I don't see any need to do anything.  Carbon is not going to do anything unless there are other things being removed not showing up in your analyses. All you need is a drinking water safe hose for running water from a spigot to your garage. Fill your hot liquor tank, add metabisulfite and let stand overnight.

308
Pimp My System / Re: Chill chest
« on: April 20, 2016, 07:30:03 AM »
Ingenious!  Even though Cornelius makes the maxi chiller, it appears that the maxi chiller is not available or not popular in the US.  Does the maxi chiller cool water for circulation inside your enclosure?

309
General Homebrew Discussion / Re: Loss of hop aroma.
« on: April 15, 2016, 10:23:29 AM »
About a month ago I brewed a SMaSH AG beer. Used 10 lbs marris otter, .5 oz mosaic @60 and .5 @15 with
1 oz dry hopped in keg. After carbonation the first few pints were awesome, then not long after I started to lose aroma, is there anything I can do to get the aroma to last the entire keg?

Be careful about oxygen and add more hops
+1.  Initial beers are often the hoppiest as the initial beers usually contain the most yeast until you get to the bottom of the keg.

310
Beer Travel / Re: Hey Chicago members
« on: April 15, 2016, 07:29:35 AM »
+1 to Jim's for a Polish with everything along the frontage to the highway.
+1 to Manny's although I've never been there on a weekend.  Part of the charm of Manny's is the politicians.
 Taylor Street for Italian is great although I have not been To Rosals.

You could also go to Goose Island's taproom on Fulton to see what the non-Budweiser brewery is up to.  You could then walk to All Rise on Fulton, which I have not been to, eat at the Publican (reservations needed for this gastropub) and walk to Haymarket Brewery.

Lagunitas' taproom is a must see, plus you'll be amazed to discover that it makes malt-forward beers.  Lagunitas might also have a good band.

I have not heard of Mad Mouse; there are too many breweries and brewpubs to keep up.

311
Beer Recipes / Re: Kölsch spam train
« on: April 14, 2016, 09:54:24 AM »
#7 is beyond what most homebrewers can do.  Stainless steel fermenters are pretty rare for homebrewers.  This probably has something to do with Rheinheitsgebot than with better beer.

Yes, I understand it's Rheinheitsgebot. But in principle it can be done when fermenting in kegs, as I do?
Sure.

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312
Beer Recipes / Re: Kölsch spam train
« on: April 14, 2016, 07:19:36 AM »
#7 is beyond what most homebrewers can do.  Stainless steel fermenters are pretty rare for homebrewers.  This probably has something to do with Rheinheitsgebot than with better beer.

313
Yeast and Fermentation / Re: Carboy too full?
« on: April 13, 2016, 07:16:51 AM »
I can't tell by looking at the photo.  The bottom inlet of the fermentation lock should be above the liquid level.

314
Beer Recipes / Re: Brett Kamut Saison
« on: April 12, 2016, 07:34:23 AM »
You have plenty enough pilsener and pale ale malts to convert the kamut and dark munich.  I believe that the Dark Munich is able to convert itself too. 


315
All Grain Brewing / Re: Upper (dulute) limit on Mash Thickness
« on: April 11, 2016, 04:12:20 PM »
Thanks to all, I'll try a mash ratio between 3 and 3.5. I'll also add some US 2-row for insurance.

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