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Messages - kramerog

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Kegging and Bottling / Static mixers
« on: March 24, 2016, 07:25:50 AM »
I use 74695A12, a little cheaper and a little longer.  I'm still experimenting with it but I think the ideal system for me is 1.75 static mixers in 0.3 m (metric my friend!) of 1/4" line for 15 psig (~202 kPA absolute).  I have not tried them in a dip tube as having them in a line is better IMO because you can see if they are picking up hop debris and easily remove the line for cleaning.

The Pub / Re: Belgium replies
« on: March 23, 2016, 07:35:54 AM »
I am glad to say that the other Belgian passion, bicycling, is in full swing.  The Dwars door Vlaanderen started in Roeselare without security incidents.  For the Belgian hopefuls it must be very emotional to be riding today.  The Belgian Greg van Avermaet is a major favorite.

Frank, do you watch much cycling?

The Pub / Re: Belgium replies
« on: March 22, 2016, 07:03:27 AM »
My condolences.  My distant Belgian relatives report that that they are safe. 

My understanding is that IBU estimates are for the fresh wort so its not surprising that the IBUs is the finished beer are substantially less.
That is not my understanding. Can you point me to any reference to that? I am willing to read and learn.

My own experience was that Tinseth is the most accurate on beer samples.

 Yeast selection can have a big influence. My samples used ones that were close.
My understanding may not be correct.  I don't see anything reliable to point too with a quick Google search.

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My understanding is that IBU estimates are for the fresh wort so its not surprising that the IBUs is the finished beer are substantially less.

Edit: My understanding appears to be non-substantiated.

All Grain Brewing / Re: Not converting??
« on: March 21, 2016, 07:25:12 AM »
Iodine tests are basic chemistry and very reliable. If your mash is well mixed and there is starch, the iodine turns black. That said I don't use them.

Too many adjuncts for the diastatic power of the Vienna. Vienna is only 50°L and most sources say 40°L is the minimum required for self conversion. That means it could barely handle its own starches before you threw 28% flaked corn in the mix.

MFB Vienna exceeds 100°L, but I agree that the diastatic power of the Vienna used is the first suspect.

Ingredients / Re: Whole Coffee Beans
« on: March 18, 2016, 06:35:08 AM »
I used 2 oz in a porter and was very pleased. I could taste both the coffee and the porter. While carbonated alcoholic coffee is tasty as a novelty, if I have to drink a keg of it I want to taste beer and coffee.
I added whole coffee beans to the serving keg and kept it in there for 1 or 2 days. After a few weeks the coffee faded and left a weird aftertaste.  I think I would have been better off using a smaller amount of coffee and leaving the coffee in the keg until the keg kicked.

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If you live somewhere cold enough, an aquarium heater, ice packs and a water bath can do the job.  That way you can save money for kegging.  Of course, there is always a need for more gadgets.  Since I already do water baths and kegs, I'm waiting for a fridge or freezer to come my way for even better fermentation control.

Wood/Casks / Re: Cask Condition?
« on: March 17, 2016, 03:10:26 PM »
It'll work that way.  I'm sure you're aware that the carbonation will go down over time once you tap it unless you have a special tap.  I could sell you the special tap; haven't used it in years; it runs on CO2 cartridges.

General Homebrew Discussion / Re: Starsan question... bear with me
« on: March 17, 2016, 02:59:39 PM »
Only properly diluted starsan is no rinse!

I reuse starsan for a long time.  I check that the pH is below 3 if it seems that it has been a long time since I made some fresh starsan.  I don't go by cloudiness as there is enough hardness in my tap water to make properly diluted starsan go cloudy without rinsing anything.

The Pub / Re: podcasts
« on: March 16, 2016, 09:46:03 AM »
Fuhmentaboudit!  Worth considering.  It does some non-beer topics occasionally.

I don't listen to podcasts much but I do make an effort to listen to AHA's NHC seminar recordings.

Commercial Beer Reviews / Re: When "hot" breweries get stale
« on: March 15, 2016, 11:19:29 AM »
I can't comment speak knowledgeably about the listed breweries. 

My history goes back further.  I remember when Sierra Nevada was a big deal.  For a long time, perhaps more than a decade, they seemed to tread water and then suddenly they started bringing out new beers.  Turns out they was an ownership dispute and then one owner bought out the other leading to the new beers.

Distributorship could be an issue.  Bell's and New Glarus pulled out of the Chicago market and only Bell's returned.

Ingredients / Re: Cleaning/Sanitizing Fresh Fruit
« on: March 14, 2016, 05:14:36 PM »
What brewinhard said. 

All Grain Brewing / Re: Which water salts have you used?
« on: March 11, 2016, 07:16:25 AM »
No reason for homrbrewers to use sodium hydroxide, potassium hydroxide, or chalk since baking soda and pickling lime are readily available for raising pH without safety issues like the hydroxides and without inefficacy issues like chalk.

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General Homebrew Discussion / Re: finishing Belgian beers
« on: March 10, 2016, 07:26:01 AM »
Since most Belgians require high carbonation, I carb in the bottle.

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