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Messages - kramerog

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General Homebrew Discussion / Re: cpvc pipe size for mashtun cooler?
« on: October 06, 2017, 01:56:01 PM »
I'm not home so I can't check what size my CPVC manifold is. But I think I use 3/8" because I feel that the 1/4" may restrict flow too much while the 1/2" may be more difficult to work with because of it being stiffer. Maybe I'll remember to check when I get home.

General Homebrew Discussion / Re: Beer Molecule
« on: October 03, 2017, 08:58:56 PM »
The first one is definitely a hop acid which may be humulone.

The second one is definitely not alcohol.

All Grain Brewing / Re: Mash temp drop
« on: October 02, 2017, 07:15:23 PM »
Garrett, my strike water temperature is often about 6 F hotter than the desired mash temperature to compensate for grains being much cooler than the mash temperature.  Are you using a strike water calculator to determine how hot your strike water (water for first infusion mash) should be?

I didn't use a strike water calculator for my first all-grain batches and my mash temp was off.

General Homebrew Discussion / Re: Oat husks/rice hulls
« on: September 30, 2017, 12:12:40 AM »
Rice hulls are very light in case you are wondering how much weight is necessary.  I don't use them, but if I had a
 Gatorade-type cooler I would.

Yeast and Fermentation / Re: Stop spontaneous Fermentatin
« on: September 20, 2017, 03:51:35 AM »
Boil is really your only good option.

Sent from my XT1095 using Tapatalk

Ingredients / Re: Does freezing sulfited fruit puree dissipate so2?
« on: September 19, 2017, 05:26:56 PM »
No need to let the fruit breathe while thawing.  An active fermentatation removes the SO2.

Equipment and Software / Re: Converting to natural gas
« on: September 14, 2017, 02:30:40 PM »
Let me add this further thought, propane out of the tank is maybe a 0.5 psi.  Natural gas out of a pipe is maybe 0.25 psi.  Therefore, converting a propane burner to natural gas will typically result in a much less powerful burner.

Equipment and Software / Re: Converting to natural gas
« on: September 14, 2017, 02:19:09 PM »
Goschman, your post is kinda vague.  Are you saying you bought a burner for propane but want to use it for natural gas?  If so you need to provide a description of the burner to get the right advice.  I have drilled out an orifice to convert.

Not sure how many BTUs your burner has and how close to the pipe your burner is.  As a general matter, your hose should be no less than 1/2" ID for longer runs.  Your burner may have a narrower connection for which you can use a hose of 18" or less.

Ingredients / Re: Cascade wet hops
« on: September 12, 2017, 08:59:19 PM »
Based on 3 dry hoppings with wet hops, once it was great and twice it was terrible.

Going Pro / Re: Four questions: fact finding on new micro brewery
« on: September 07, 2017, 05:48:10 PM »
Q. Is it possible to hire a brew master on a consultation basis (i.e. not full time at first)? 
A. Yes particularly if it is to help design the brewery.  Not sure about occasional brewing.

Q. Would you, right off the bat, spend and budget significant resources on marketing before the product is rolled out (we disagree slightly as one of us says not to advertise at all until we have a product while three say start as soon as licensing is complete and brewing is imminent). 
A.  Yes, where the resources are mostly free labor.

Q.  How important is it enter "beer competitions" and win?
A. I have seen homebrewers use homebrew competitions to validate their recipes.  It is not particularly important for commercial breweries to enter competitions in that I see many breweries doing well who haven't won any competitions as far as I can see.

Zymurgy / Re: Carbonation and Oxidation in Traditional by Keith Thomas
« on: August 31, 2017, 02:08:26 PM »
Are you referring to an article in Zymurgy or somewhere else?  Cask ale traditionally has low carbonation as it relies on secondary fermentation of the original wort for carbonation and because the cask could be served over several days.

Kegging and Bottling / Re: Conditioning/storage question
« on: August 27, 2017, 08:30:28 PM »
If you are going to warm condition, why not do that in your fermenter and let the yeast drop out over time?

Extract/Partial Mash Brewing / Re: Short boil?
« on: August 27, 2017, 08:27:22 PM »
One of the purposes of purposes of boiling is  to precipitate protein in a hot break so you should probably boil for at least about 15 minutes roughly.

The clubs I'm in, when at a retail eatablishment, typically encourage people to buy at least one beer from the host  and to tip the staff by announcing so during the business portion of the meeting.  I think that folks bringing in beer from the outside would  generally not be a license issue, but licensing varies by state and sometimes by county or municipality.

A thorough literature search, which is difficult for amateurs, would be helpful in designing experiments and establishing the correct null hypothesis.  I've seen more than one experiment which doesn't seem to be advancing homebrewing except perhaps to rebut beliefs held superstitiously. 

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