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Topics - duboman

Pages: [1] 2 3 4
1
Kegging and Bottling / Tap spits foam
« on: March 24, 2015, 09:00:51 AM »
Got an issue I need help figuring out. Recently tapped a Pilsner that that was lagering for about 4 weeks on co2 at 33oF. Each time I pull a pint I get s spitting tap with a foamy pour for a few pints. I have noticed there appears to be co2 out of solution in the lines. My kegerator is set at 38oF, I have 10' 3/16" Bev lines. It is a 4 tap set up, 3 of which on are a manifold tied to it's own regulator set at 10psi. All other kegs pour perfectly fine and this keg has held beer and been tapped before with no issues and I have no leaks anywhere in the system.

This is the first lagered beer on co2 I have ever tapped though. It was on co2 at the same 10 psi as the kegerator is set to. My thought is my issue has to do with the temperature difference from lagering to going in the kegerator and the amount of co2 absorbed at the lower temp of lagering vs the temp of the kegerator, perhaps slightly over carbonated and now the co2 is coming out of suspension?

Am I on the right track and if so what is the best way to alleviate the issue or just live with it and learn for the next time?

2
Equipment and Software / Synec
« on: February 13, 2015, 07:35:53 AM »
http://elitedaily.com/envision/food/its-finally-happening-there-is-a-keurig-machine-for-beer-and-its-essential-for-summer-video/652254/

Anybody seen this, seems like a pretty nifty appliance but I haven't seen a price for it

3
Beer Recipes / ESB Critique
« on: January 10, 2015, 10:03:59 AM »
I put together this ESB recipe awhile back but looking to revise. (This is the revised showing MO in lieu of Pale Malt) and was looking for some additional input. My main question is should I sub out some crystal malt and add in some Munich/Vienna for a bit more bready/bisquity flavor profile. I think this would accentuate the beer a bit more but am not sure. I am revising a recipe that was originally Pale Malt instead of MO. The judging notes stated that while the beer was good (Scored a 35) it was a bit bland for style and could be improved with a bit more bread/biscuit  in the profile. Also not sure the Special roast still needs to be there either? I am looking for a nice bitter that I can put in regular rotation as it is a favorite style of mine.

Recipe: EnglishSpecial Bitter   TYPE: All Grain
Style: English Best Bitter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.0 SRM      SRM RANGE: 5.0-16.0 SRM
IBU: 38.0 IBUs Tinseth   IBU RANGE: 25.0-40.0 IBUs
OG: 1.048 SG      OG RANGE: 1.040-1.049 SG
FG: 1.012 SG      FG RANGE: 1.008-1.012 SG
BU:GU: 0.798      Calories: 155.0 kcal/12oz   Est ABV: 4.6 %      
EE%: 80.00 %   Batch: 6.25 gal      Boil: 8.97 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 10 lbs   Total Hops: 4.75 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
8 lbs                 Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        80.0 %       
12.0 oz               Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         2        7.5 %         
8.0 oz                Aromatic Malt (Briess) (20.0 SRM)        Grain         3        5.0 %         
8.0 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         4        5.0 %         
4.0 oz                Special Roast (50.0 SRM)                 Grain         5        2.5 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 3.75 gal of water at 164.0 F        154.0 F       60 min       


Batch sparge with 2 steps (1.93gal, 4.48gal) of 168.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.038 SG   Est OG: 1.048 SG
Amt                   Name                                     Type          #        %/IBU         
2.25 oz               Goldings, East Kent [5.00 %] - Boil 60.0 Hop           6        32.6 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        7        -             
0.75 oz               Goldings, East Kent [5.00 %] - Boil 10.0 Hop           8        3.9 IBUs     
0.50 oz               Goldings, East Kent [5.00 %] - Boil 5.0  Hop           9        1.4 IBUs     
0.50 oz               Goldings, East Kent [5.00 %] - Boil 0.0  Hop           10       0.0 IBUs     




Appreciate the thoughts!

Gary

4
Equipment and Software / Stc1000 issue
« on: January 08, 2015, 08:42:57 AM »
So I built the stc1000 for my term chamber as per several you tube builds, verified all wiring, etc. I only have the outlet for cooling plugged in and when the temp is above pre-set everything kicks on fine. My issue is if the temp goes below are set the unit switches to heat but activates the cooling outlet and the compressor kicks on and chills.

Do I need to have a heat source plugged in as well or is something not right. I thought without having a heat source plugged in the unit would simply sit idle

Confused

5
The Pub / Congrats to Ray!
« on: January 08, 2015, 07:41:42 AM »


Chicago Tribune dining award for Cicerone!

6
Ingredients / Malt: 'DON' and gushers
« on: January 07, 2015, 08:42:24 AM »
Finally started getting into the book 'Malt' and am finding it pretty interesting. In learning about malt and specifically 'DON', a potential disease listed as mycotoxin deoxynivalenol on page 134, the author states that beers brewed with grain that has elevated levels of DON are very susceptible to spontaneous gushing when opening a bottle. This leads to my question:

I have brewed and bottled many beers over the years with proper practices of sanitation, measuring priming sugars, etc with great success, never an infection or any over carbonation issues but one: A Northern German Altbier. Every bottle that was opened experienced spontaneous gushing that I have never been able to figure out.

I purchase my grains from the same LHBS for all beer and I know their supplies are consistent as I am friends with the owner. I am thinking that perhaps a batch of grain had elevated levels of DON that were used in this batch. I have not re-brewed this beer yet so I have no basis of comparison but never have I had this problem with any other beer I've brewed with ingredients coming from the same sources.

I was hoping perhaps someone could shed some light on this, had similar unexplained experiences or new how to get in touch with Mallett to pose the question. I am also wondering if there is a way to predetermine this factor when selecting grains. In reading COAs I have never seen this factor. Knowing also that the DON issue stems from fusarium diseases I'm curious to know how this information is provided to the malt houses or end users.

Curious to know if anyone else has ever experienced this with no known answer as to why it occurred.


7
Rallies / Lagunitas Chicago anyone
« on: September 13, 2014, 09:09:26 AM »
RSVP'd to the rally on 10/19, anyone going, put a forum name to a face?

8
Zymurgy / Project Dank Recipe
« on: June 28, 2014, 09:47:19 AM »
I was reading the latest Zymurgy and was perusing the above recipe.

In the directions it states to whirlpool settle for 1 hour-covered?

I'm not questioning the hour but the covered part. Is there not a concern of DMS redeveloping over this time? Especially with 12.8lbs of Pils malt?

9
Kegging and Bottling / Took a small shower...
« on: June 21, 2014, 12:38:48 PM »
Had a very productive day today as I brewed my Wheach for the summer and kegged up a new pale ale that I added 3oz of Nelson to the keg to dry hop.

Reminder to self: be sure liquid post poppet is properly seated prior to purging keg and sealing lid! Yup, took it full on in the face, now cleaning up the brewery and kegerator:(

The wife is still hysterically laughing.....

10
Commercial Beer Reviews / Anderson Valley Gose
« on: June 14, 2014, 03:29:40 PM »
Since I just bottled my hibiscus Gose I picked this up.

Really nice and tart, slightly sour and a touch of sea salt comes through. Pours with a short lived airy head and a bit of citrus flavor.

Really a nice warm weather quencher for sure!


I would say this is a really nice commercial example of a style that's difficult to find packaged or on tap, at least where I am:)

11
Commercial Beer Reviews / Revolution Rosa
« on: June 07, 2014, 10:04:12 AM »


I thought I would share the really nice summer beer from a local Chicago brewery. It's a quaffable ale brewed with hibiscus flowers at 5.8%.

Pours with a slight pink short lived head and almost no lacing. Color leans toward amber watermelon-ish and quite clear. Has a very pleasant hibiscus floral aroma and taste and finishes slightly dry on the palette. Hops are a nice balance but can't really be detected in bitter or aroma.

I've now had this several times both on draft and in the can and I'm becoming a big fan of it!

12
The Pub / Water woes in thr news
« on: March 18, 2014, 12:29:45 PM »
http://my.chicagotribune.com/#section/550/article/p2p-79651141/

Seems to be a growing concern from the big boys on down!

Sent from my SM-T310 using Tapatalk


13
Homebrew Competitions / Thoughts/Opinions
« on: March 09, 2014, 09:38:25 AM »
Let me start by clearly stating I am NOT trying to slam a club or comp, simply looking for thoughts or opinions on my curiosity:

A recent competition I just received scoring on (on-line, not actual score sheets) posted the results of all BOS and 31 tables. There were 733 entries and 341 participants.

The sponsoring club placed 31 medals of the 93 available or a full 30% of which, if my math is correct from only a pool of 10% of the total entrants. They also took the BOS in meads, ciders and beers making a total of 35 medals.

Does anyone else find this curious?

Side note: I sent the same beers to two separate comps and while I have not gotten score sheets/feedback from the most recent all entries received MUCH lower scores than the previous, like not even in the same ballpark

14
Zymurgy / Kumquat Wheat/Kolsch Recipe
« on: February 25, 2014, 09:46:00 AM »
So I like kumquats and found the article interesting in the latest issue as well as the two recipes provided. In reading through the process and having never done a beer with fruit (Although I've read countless things about it) the process given involves adding the kumquats to the secondary for a period of time like a dry hop and then packaging but there is no discussion of an actual secondary fermentation taking place and I am assuming there would be from the remaining yeast and added sugars. am I missing something? I'm looking for some additional insight from those that know.

The article also states the kumquats can simply be added to a keg like a dry hop and again there is no mention of secondary fermentation but in this case I would think it's a non-issue due to temperature of keg being kept cold and yeast activity being nil.

15
Yeast and Fermentation / Using Lactobacillus in my Gose
« on: February 08, 2014, 11:03:43 AM »
So I am revisiting my Gose. The first time around I simply soured it by using acidulated malt and lactic acid and while the results were good I am looking to improve. This beer, while tasty did not fair well in competition and the main comment was it was not sour enough. I really used about what I thought was a reasonable limit of ingredients without getting wierd off flavors from too much malt and lactic acid.

The recipe was provided by a brewery and their instructions were to create a sour wort first using Lacto. Once the desired sourness was reached after a few days and then it was boiled to kill off the lacto and then proceed with a traditional boil with the usual hop additions, etc and then fermented.

I am planning on using WY1007 as I did with the first batch but would also like to use the lacto. My question is: Is it really necessary to first produce the wort, then sour, then boil and then ferment with the 1007? Or can I simply do the traditional boil, chill and pitch the lacto and allow the souring to begin at a higher temp, cool down to the lower temp and then pitch the 1007 and allow the entire beer to finish? Would this possibly create too sour of a Gose?

Just trying to simplify the process but not risk the final product, looking for some guidance:)

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