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Messages - saintpierre

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331
Ingredients / Re: Paying for hops is worth it !!!
« on: September 13, 2010, 11:11:06 AM »
After spending 7 hours cutting and harvesting a mature, overgrown cascade vine that was allowed to weave and grown over itself I find that harvesting my nicely pruned and trellised plants to be a cake walk in comparison... Maybe that is just me  ???

But when I look in the freezer, I just grin a little and look forward to brewing.

Maybe a Denny RIPA...

332
Equipment and Software / temperature control
« on: September 09, 2010, 04:00:46 PM »
I aquired a used no-name analog temperature control with a solid wire from the unit.  While I was trying to work the kinks out of the line and bend to fit around teh door of my fermenting fridge the metal line broke  :'(

So I am looking for a new temperature control.  Ideally I would like to wire it for both heating and cooling.  What brands/models does everyone recommend?  Are there any benifits of one product over another?

Thanks

333
All Grain Brewing / Re: Crazy Attenuation!!!
« on: September 09, 2010, 12:25:15 PM »
Do you live at altitude? If you live close to sea level water should boil at 100C (212F).  Check the low end by filling an insulated coffee mug with ice and water let stabilize should be close to 0C (32F).

Also I remember an equipment calibration article in BYO from a little white ago.

No need to buy something new calibrate what you already have. My 2cents...

334
General Homebrew Discussion / Re: My Witbier was a hit!
« on: September 09, 2010, 10:41:56 AM »

I'm just happy they requested something other than "like miller, bud, coors." 

I have a friend that always asks if I have perfected a Miller High Life clone yet.  I tell him someone has already done it  :-\

Congrats on the brew!

335
Equipment and Software / Re: Garage Brewing & Water
« on: September 02, 2010, 02:24:05 PM »
One attempt at brewing in freezing weather convinced me to find an alternative solution to the garden hose for chilling.  I throw a couple of gallons of water in a cooler along with a pile of snow (or regular ice if snow's not available), sit a sump pump in there, and recirculate the cold water through my IC.

I just put hose fittings on a couple 1/2 in lengths of tubing to hook everything up.  In the winter I can chill from boiling to pitching in about 15 minutes.  In the summer it takes considerably longer but still within about half an hour.  Also saves a ton of water.

When I used to live in Maine I did something similar to this except I didn't have a recirculating pump I just used about 25 feet of brewing hose and one of my spare bottling buckets.  
I replaced the spigot with a drilled bung and fed some brew hose through the bung and attached a valve to control the flow. I used a block of ice (available at most grocery or convenient stores) and filled with cold water let it sit for a few minutes to stabilize.  
Once I was done brewing I hooked the free end of the hose to the ball valve on my brew pot and let it go by the time the wort reached the fermenter it was at 64 deg.

336
General Homebrew Discussion / Re: How fast is too fast to move to all grain?
« on: September 02, 2010, 10:39:38 AM »
For me the equipment cost and space is what delayed me but if you got the space and $$ I would go for it!

337
The Pub / Re: need a favor - hop photography
« on: August 31, 2010, 10:00:06 AM »
Look forward to seeing the label!

338
Kegging and Bottling / Re: Yuengling, Transferred
« on: August 30, 2010, 01:33:10 PM »
Nice work! I will have to remember this trick next time I'm debating on spending the extra $$ on a specialty keg.

339
Kegging and Bottling / Re: Yuengling, Transferred
« on: August 30, 2010, 01:26:15 PM »
I am interested in how you did this.
Did you use a sankey to corny keg connections and bleed of the keg pressure as it filled?

340
Yeast and Fermentation / Re: Steam beer question
« on: August 30, 2010, 10:53:42 AM »
The wort temp was 65F.  Again, too high   :-[

341
Yeast and Fermentation / Re: Steam beer question
« on: August 30, 2010, 10:40:34 AM »
I really think the consensus is correct. I fermented and pitched the yeast at too high a temperature.

342
The Pub / Re: need a favor - hop photography
« on: August 30, 2010, 10:37:26 AM »
I'll snap a photo tonight.  Can I email photos through this website?

343
Yeast and Fermentation / Re: Steam beer question
« on: August 30, 2010, 10:33:15 AM »
Cosmo, no stir plate just hit with oxygen for a minute.

344
The Pub / Re: need a favor - hop photography
« on: August 30, 2010, 10:28:44 AM »
Keith, is your preference for harvested hop cones or hops on the vine?  If you want hops on the vine I could take a picture tonight of an overgrown centennial that is engulfing a trellis near our property.  
I have also been given premissin to harvest it. I was planning on the weekend but could speed things up if necessary...

345
Yeast and Fermentation / Re: Steam beer question
« on: August 27, 2010, 08:49:06 AM »
Fermenting too high can account for the esters. I'm not used to lager yeast getting all solventy and phenolic on me, though. I wonder if you had some other kind of wild yeast in there.

Racking too soon isn't your problem. Yeast don't typically metabolize phenols; diacetyl and acetaldehyde, mostly, is what you'd get if you racked too soon.

I would look at sanitation, yeast health, and fermentation temperature first.  Did you have a long lag?

Also, I don't want to pick on you about this, but you seem to not understand the terminology of off-flavors too well. Take a look at the beer faults list from the BJCP web site to get a better idea of the terms. Or avoid using the specific brewing off-flavor terms and stick to the describing what you perceive using common terms.

Gordon, no worries, you are correct I am still learning how to pick up and describe off-flavors :-[

I used CH22 from How to Brew to try and describe with I was observing.
I don't get any green apple, butterscotch or vegetables.  Most of what I get on the aroma and flavor is what I can only describe as acetone or strange alcohol's which is described as solventlike...

The yeast was pitched  about 4pm on my brew day and fermentation was noticeable before I went to bed that night at 11:30 and was active when I went to work the next morning at 7:30.

I do not think it is a sanitation issue as I clean my carboys as soon as I rack off, clean using pbw, sanitize with starsan and cover the carboy opening with plastic wrap to store then pbw and starsan again on brew day...

I will critically look at my fermentation temperatures and getting the wort to the desired fermentation temp before pitching.  

I really appreciate the help from everyone on this as it has been a somewhat reoccurring theme.

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