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Messages - duboman

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136
Yeast and Fermentation / Re: Low OG, First brew
« on: April 22, 2015, 03:47:26 PM »
I have the same question as John, if he wort sample wasn't cooled then the og reading will be way low, that could be the issue with the crazy low of.

To ensure your hydrometer is accurate take a reading of plain or distilled water at 60oF, it should read 1.000

137
Kegging and Bottling / Re: Kegs and CO2 Tanks
« on: April 19, 2015, 04:20:17 PM »
Kegs I source locally from a couple different people but hey are getting harder to find used, tanks I get from local welding supply, got a 5 and a 20, didn't really need the 20 but the dude didn't have 10's so he gave me the 20 and only charged me for the fill, I didn't complain and he keeps getting my business:)

138
Yeast and Fermentation / Re: Post Final Gravity
« on: April 19, 2015, 04:16:16 PM »
Kind of depends on the beer and its complexity or the need to condition and mellow. In general I'll leave a beer a few days after fg just to get a schedule going and then simply crash it cold to prepare for keg or bottle.

If you're dry hopping it then obviously you would do that at fg or a tad before YMMV, I wait for fg before dry hop additions.

Yeah, I realize that now. Not a huge deal, but figured my beer may go another day or two past my three-day planned dry hopping.
No big deal, I like to dry hop 5-7 days usually, sometimes though plans change....I'm usually not disappointed:)

139
Yeast and Fermentation / Re: Post Final Gravity
« on: April 19, 2015, 03:19:34 PM »
Kind of depends on the beer and its complexity or the need to condition and mellow. In general I'll leave a beer a few days after fg just to get a schedule going and then simply crash it cold to prepare for keg or bottle.

If you're dry hopping it then obviously you would do that at fg or a tad before YMMV, I wait for fg before dry hop additions.

140
Kegging and Bottling / Re: Anxiety of Kegging
« on: April 18, 2015, 01:19:35 PM »
I keep glassware on the top of my kegerator so its kind of a pain to open and check the kegs in any manner.

I'm usually the one doing most of the drinking so I have a general idea how long a keg will take to kick but its still sucks when you get that blast of gas and sediment on the last pull:)

141
Kegging and Bottling / Re: keg conditioning with priming sugar
« on: April 17, 2015, 11:25:21 AM »
I thought the same early on but it works well, cheers!

142
Kegging and Bottling / Re: keg conditioning with priming sugar
« on: April 17, 2015, 10:42:06 AM »
Calculate what you would use for bottling, cut it in half and naturally carb in the keg, 10-14 days at 70+ will carb nicely.

You may have to adjust the pressure or degas a bit once in the kegerator to get a good pour but this method has always served me well.

I would suggest purging the keg with co2 and be sure to blast some co2 to seal the lid well

143
Kegging and Bottling / Re: Anxiety of Kegging
« on: April 17, 2015, 05:57:45 AM »
That's the one downside to kegging, you are never really sure how much beer is left. In the bottle, it's easy to see what you have left and can plan ahead to re-brew something but in the keg, it's wild ass guess!

144
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 16, 2015, 06:51:32 AM »
If you can't get Lysol, I'm sure you can get something similar. What do you use to clean your kitchen counters and bathroom?

+1, I'm sure you have some sort of general aerosol disinfectant available to you that would be similar.

145
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 16, 2015, 05:31:58 AM »
I appreciate the detailed summary.

Thus is obviously a tough one. I'd start by getting some new buckets to ferment in and toss the old ones. If 6ou can get either Star San or Iodiphor for sanitizing pick some up and ditch all the other cleaners and sanitizers you are using. Pick up PBW or Oxy Clean for cleaning.

Cold side process appears to be where you have the issue. Start by cleaning and sanitizing the new buckets and lids, airlocks and all tubing, etc that comes into play from chilling to fermenter with the products I suggested.

Check your brew space and sanitize with Lysol or similar and be sure any air sources are not introducing contaminants

Once the wort is in primary and fermenting, leave it alone until you are ready to check for FG. Use cheap vodka in the airlock.

Don't worry about weird smells during fermentation, yeast can do that, its the finished product product that counts!

Hope this helps:) sorry to have jumped on ya, cheers!

Althogh I've already tried with new ferments, there's another one new waiting for the next brewday.

Star San and Iodiphor weren't easy to buy here, but now I've found a place where I can buy Star San and today I'm going to receive a bottle I ordered two days ago. Any aditional advice in the use of Star San? Do you think I can spray Star San solution on the walls and any other surface of the brewplace as window, door...? I think I'm gonna take a shower with that  ;D

This is the first time I hear something about Lysol and searching in the web I've read that could be dangerous for our health. How can I manage it in order to avoid any kind of problem?

Some times I could notice the acid odor with the fermenter sealed, just breathing so close of the blow off. So the contamination source hasn't to be curiosity. But next time I'm gonna leave it for at least two weeks before doing anything.

Thank you very much for all your advices. Thanks a lot.

Lysol is a branded disinfectant that is used widely here in the States, including hospitals and is used to disinfect all surfaces from bacteria and viruses alike, not sure what is bad about it? I would think at this point it couldn't hurt giving it a try. Anyways, I would remove all your brewing equipment from the space and spray the aerosol throughout. Allow to dissipate a day. While all the brewing equipment is out, thoroughly clean with PBW or Oxy soak, especially everything that is on the cold side of operations, rinse well and then when you are ready to brew use the star san to sanitize just before use. Star San is diluted 1oz per 5 gallons and is most effective wet, don't fear the foam!

Star San is handy to also have in a spray bottle for a quick spray of anything during the brewing process. Hopefully these suggestions help!

146
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 15, 2015, 02:45:52 PM »
I let the beer finish completely, dry hop for 5-7 days and then crash, all in primary, always liked the results regardless of keg or bottle, in fact I'm sitting on my IPA that's just about done, hoping tonight to get the dry hops going

147
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 15, 2015, 09:43:47 AM »
I appreciate the detailed summary.

Thus is obviously a tough one. I'd start by getting some new buckets to ferment in and toss the old ones. If 6ou can get either Star San or Iodiphor for sanitizing pick some up and ditch all the other cleaners and sanitizers you are using. Pick up PBW or Oxy Clean for cleaning.

Cold side process appears to be where you have the issue. Start by cleaning and sanitizing the new buckets and lids, airlocks and all tubing, etc that comes into play from chilling to fermenter with the products I suggested.

Check your brew space and sanitize with Lysol or similar and be sure any air sources are not introducing contaminants

Once the wort is in primary and fermenting, leave it alone until you are ready to check for FG. Use cheap vodka in the airlock.

Don't worry about weird smells during fermentation, yeast can do that, its the finished product product that counts!

Hope this helps:) sorry to have jumped on ya, cheers!

148
This may have been answered already, but I haven't been able to find a good answer...

I know that the corny keg posts are different, but I don't know why it was ever setup this way. Most kegs are labeled inlet and outlet so you can tell which post/disconnect belongs where, but I don't know why.

I recently inherited a new keg that has two liquid posts installed and caused some difficulty when I used it for the first time since I didn't realize it. Once I figured it out, I got to thinking. Why not convert all of my kegs to liquid only posts and never run into issues again? Is there any good reason not to do this besides having to buy new parts?

Primarily I think it's to avoid the possibility of inadvertently hooking the wrong QDs to the wrong posts even if they are labeled on the keg, just takes one easy error out of the equation. I know that I've tried to hook the wrong lines to the wrong posts on more than one occasion once the keg goes in the kegerator and the fact that the posts are different saved me from having a potential problem.

149
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 15, 2015, 06:43:36 AM »
I've been reading this whole post and, well, I'll play the bad guy, quit being a troll........

This whole thread just seems off to me

I'm sorry, I'm not sure of the meaning of "...seems off to me". Peace and love.

It just seems that the issue you are having is just so over the top as many very experienced brewers have posed questions regarding the speed with which your infections are showing up and that some of your descriptors appear to be normal fermentation things we all experience. You have also stated that you've dumped batches prior to them even being done and had a chance to condition properly which seems a bit premature to me and others as well.

I wasn't trying to be snarky or mean spirited.............Infections can be frustrating but when I read threads where it seems to go on and on and the OP seems to be doing everything properly and has tried everything mentioned and continues to state the same issues remain I think troll:)

Obviously the whole meat locker thing was a bad idea but after everything you have done and the products you are using I'm having a hard time understanding how you keep having the same infection issue. Without going back through the thread to see if you have scrapped everything you own for brewing and completely disinfected your brew space, have you? You might just have to start all over again if you truly are having this type embedded infection issue and then completely re-evaluate your entire process starting with sanitation from start to finish.

Cheers!
Gary

150
All Grain Brewing / Re: Saison attempt
« on: April 15, 2015, 06:33:45 AM »
I like rye in a saison. I often do use sugar. I almost feel like I can't screw up a saison. Saison yeast plus malt with or without sugar just wants to be delicious. But lots of good info  on this thread.

Agreed, it is such an open style it's really fun to experiment with different ingredients since it's really yeast driven.

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