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Messages - kramerog

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316
I really hope that I passed the BJCP exam in February otherwise I'm going to have to study a lot more.

317
Kegging and Bottling / Re: Law of partial pressures
« on: May 04, 2015, 09:33:05 PM »
Opening the PRV equalizes the total pressure very rapidly.  Equalizing concentrations at the same pressure takes a very long time because that is diffusion driven.

318
Wood/Casks / Re: Saving a stinky barrel?
« on: May 01, 2015, 06:54:56 AM »
When I was last in Oregon several years ago, I tried to go to Maryhill winery, but a fire prevented me from doing so.  I think I ended up at Jacobs Williams instead.

I filled the barrel with the Flanders Red yesterday.

319
Wood/Casks / Re: Saving a stinky barrel?
« on: April 30, 2015, 09:14:09 PM »
It's a half barrel.  I 've been splitting the beers with one or two other brewers.  I've just been aging in the barrel.  It is easier just to age because the brewing can be spread over several weekends.  Primary fermentation in a barrel means no temp control.

320
Kegging and Bottling / Re: Life span of beer in a keg vs a bottle
« on: April 30, 2015, 02:40:19 PM »
Under the same conditions, I think bottle conditioned beer is more stable than kegged beer because the yeast in the bottle scavenge the oxygen.  However, my kegged beer is kept cold while my bottled beer is kept at cellar temps, which fluctuates significantly over the year.

321
Wood/Casks / Re: Saving a stinky barrel?
« on: April 29, 2015, 01:42:09 PM »
There will be secondary fermentation with the Brett, lacto, and pedio in the barrel.  Some of the flanders red has already been partially soured.

322
Wood/Casks / Re: Saving a stinky barrel?
« on: April 29, 2015, 11:56:36 AM »
 I tasted the water in the barrel after soaking and it tasted and smelled fine.  I've put in a storage solution and will let it soak until about the time I need the barrel.  I'll taste the storage solution to see if there is any funk.

I appreciate the comments but my tastings indicate that the flavor of the flanders red won't be negatively impacted.

323
The timing of the LME addition can also affect the color a little. 

324
Hop Growing / Re: Centennial Hops Are Not Growing
« on: April 28, 2015, 02:42:20 PM »
Pots and raised beds usually warm up faster than the ground.  The potted plants are probably warmer and so they have grown first. 

325
Wood/Casks / Re: Saving a stinky barrel?
« on: April 28, 2015, 10:56:24 AM »
I filled the barrel with water at 180 F last evening.  This morning the water was at 155 F and the barrel was quite warm to the touch.  This evening I'll taste the water.  The smell of the barrel was pretty good yesterday ... smelled of oxyclean and a barrel.

326
Wood/Casks / Re: Saving a stinky barrel?
« on: April 27, 2015, 04:38:18 PM »
The oxyclean soak appears to have had some benefit.  I'm going to put water at about 180 F into the barrel and then taste the following day.  If necessary drain and use a storage solution to extract out more unwanted funk.

327
Kegging and Bottling / Re: Picnic Faucet Alternatives
« on: April 27, 2015, 07:50:27 AM »
With picnic taps and the right length of line your carbonation pressure and serving pressure can be the same. The problem with one of those is that the serving pressure for one of those is very low.

328
General Homebrew Discussion / Re: Prop. 65?
« on: April 27, 2015, 07:26:55 AM »
Could be the plastic contains a phthalate?  Without knowing more, it seems that labeling products under Prop 65 that are clearly intended to be used for food service isn't "kosher."

329
Wood/Casks / Re: Saving a stinky barrel?
« on: April 26, 2015, 06:45:17 PM »
Morewine indicates that a soak in a percabonate solution will likely save the barrel. 

330
Wood/Casks / Saving a stinky barrel?
« on: April 25, 2015, 03:43:56 PM »
After emptying a barrel of a RIS, I filled it with water to strip some charcoal flavor from the barrel with the intention of putting a sour in there shortly afterwards.  Life got in the way ....  There is mold at the mouth of barrel and the water stinks of sulfur and other septic smells.  Is the barrel saveable and how?  I'm ready to fill the 26-gal barrel with a flemish red some soured some not.

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