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Messages - kramerog

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361
Kegging and Bottling / Re: kegging newbie question
« on: October 21, 2014, 12:44:09 PM »
I like the carbonator http://morebeer.com/products/carbonator-cap.html for filling soda bottles for parties.

362
Equipment and Software / Re: Fermentation Chamber Design
« on: October 17, 2014, 07:45:47 AM »
People have had success with computer fans from what I've seen.

363
Yeast and Fermentation / Re: Oud Bruin - First Adventure into Sour Beers
« on: October 16, 2014, 09:09:39 AM »
I think de Bom is seasonal.  It doesn't appear to be available right now.

364
The Pub / Re: Pay to Play - Pretty Things Rant!
« on: October 15, 2014, 10:04:11 AM »
How much cash are we talking about? I know distributors will take care of cleaning lines, give neons and other swag. Is this part of the issue?

Cleaning lines, neons and swag depending on value is illegal in some states having a 3 tier system.  I'm fairly sure that some of these prohibitions are not pro-competitive, not that I'm an economist.

365
The Pub / Re: Pay to Play - Pretty Things Rant!
« on: October 14, 2014, 07:17:13 AM »
I believe New Glarus said that buying lines was a reason why it did not enter the Illinois market.  Anyway I've not heard anything recently about buying lines.

366
Going Pro / Re: Starting a Nano Brewery at an Existing Craft Beer Bar?
« on: October 13, 2014, 07:25:03 AM »
There may be production limits below which a brewery can self-distribute ... 15 feet away.  The peculiarities of Florida law will determine what is possible.

367
Equipment and Software / Re: Stout tank thermometer
« on: October 09, 2014, 06:11:01 PM »
Not familiar with Stout tanks but aren't the thermowells fully closed such that your thermometer never touches the wort?  If so back off you thermometer half a turn.

Sent from my SGH-T839 using Tapatalk 2


368
Ingredients / Re: Does Briess mix crystal malts?
« on: October 09, 2014, 06:08:33 PM »
There was a thread recently about crystal vs caramel malt.  Briess apparently mixes crystal with Munich to make a caramel malt that would not be considered to be crystal malt.  I never got to the bottom of which Briess malts are considered crystal and which ones are considered non-crystal.

Anyway I think that mixing different lovibonds of caramel is BS.

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369
I have not done it.  One question I've had about the technique is what to do about the resulting acidity since the acidic roasted grains are not mashed if anything.

how do you mean 'resulting acidity?' I find you get less acidity from the cold steep, similar to coffee. But I don't think mashing does anything to reduce the acidity anyway.


If you mash and control the pH of the mash which often involves adding alkalinity for stouts and porters then you control the acidity contribution of the roasted grains.  Perhaps, the acidity contribution of doing a cold steep is minor.

370
I have not done it.  One question I've had about the technique is what to do about the resulting acidity since the acidic roasted grains are not mashed if anything. 

371
Going Pro / Re: Possibly stupid question about natural gas
« on: September 26, 2014, 09:15:32 PM »
I'm still waiting to hear back from the utility, but I *think* we're maxed out at 3/4", since it's a 3/4" main. If that's the case we'll just have to go electric for the other appliances.

I'm pretty sure my original thinking was off, anyway. The water column given is gauge pressure, so the actual pressure drop from a 7" WC would be about 0.25/(10.5+0.5), or ~2%. Which is why the code tables neglect pressures below 2 psig.

I suspect that you could get the flow you want because the pressure is quite a bit higher upsteam of the meter.  You would just need a wider pipe than what is going into the meter.  Anyway the utility should know.


372
Going Pro / Re: Possibly stupid question about natural gas
« on: September 26, 2014, 03:09:43 PM »
Engineering toolbox says that you with a 6" pressure drop you can get 406 cfh.  You have 7" available (14"-7").  You need to figure out how many and what kinds of fittings you are going to use and then factor that into the pressure drop calculations as you only have 1" water column to overcome their pressure drops. 

In comparison with a 1" pipe, you can get 446 cfh with only 1" of pressure drop. 1" pipe would be a much better choice.

http://www.engineeringtoolbox.com/natural-gas-pipe-calculator-d_1042.html

373
Going Pro / Re: Possibly stupid question about natural gas
« on: September 26, 2014, 01:49:51 PM »
It sounds like you need a larger pipe, maybe 1.25", to provide the flowrate.  I don't have a flow table handy to give you accurate sizing information.

You might need a pressure regulator at the discharge end of your pipe for code/safety purposes.  Having said that most if not all consumer appliances have their own regulators so that pressure fluctuations don't affect the size of flames.  Many burners don't really care about pressure, all they care about is flow rate.    Is it possible that the specs are nominal?  Are you concerned about being up to code?

374
Ingredients / Re: maris otter
« on: September 25, 2014, 04:42:08 PM »
Beta-amylase in a mash is destroyed by heat before alpha-amylase.  It is odd to me that MO would have little to no apha-amylase but have fair amounts of beta.  This oddity is the source of error in my earlier statement.  Mashing MO at 158 would seem to be a recipe for disaster since beta is destroyed so quickly at that temp (at least in dilute mashes).

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375
Other Fermentables / CO2 levels in white wine
« on: September 24, 2014, 12:00:33 PM »
http://www.winewisdom.com/articles/techie/role-of-carbon-dioxide-in-still-wines/

Based on the linked article, the desired amount of CO2 in white wine varies based on variety, but can be pretty high.  Using blended gas seems like a better way to get to or to maintain the desired CO2 level than using nitrogen.  Then and again I don't make wine.

I think that applying what wine bars do with bottles of wine to what you do with homemade kegged wine makes as much sense as home brewers following what commercial brewers do.  I'm assuming you are talking about kegging.

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