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Messages - kramerog

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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.

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.

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.

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.

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.

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.

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

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. 

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.

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.

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.

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."

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. 

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.

The Pub / Re: 10 days to exam
« on: April 15, 2015, 07:30:06 PM »
Definitely study the guidelines.  It helped me to summarize which styles could have DMS (some US and German ones) and which ones could have diacetyl (some British ones).  Don't second guess yourself - case in point, you may taste a beer that has really nailed some aspects of the style and then is completely off on other aspects and wonder how the beer is so good in one area and bad in another.  It is possible that what you are drinking is a blend of two or more beers left over from a home brew competition, one good and one bad. 

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