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Messages - duboman

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136
Going Pro / Re: The most expensive ingredient in beer...
« on: February 25, 2015, 04:37:26 PM »

Keep in mind we are still paying taxes on ingredients we buy. $7 a bbl plus the state taxes end up being a huge chunk when you add that ontop on everything else.
You pay taxes on malt, hops, and yeast? I've always thought they were exempt as food.
Here in Chicago we pay taxes on everything, state, local and federal, I would love to live somewhere tax was exempt on food and food products, 10% is the minimum on most goods, food is 8 and alcohol and gas, OMG, its ridiculous and our state is still bankrupt!

137
Commercial Beer Reviews / Re: Stone Delicious IPA
« on: February 25, 2015, 11:03:28 AM »
I didn't realize that this is Stone's low Gluten beer. I saw in this article that they use Clarity Ferm to reduce the gluten content- I remember a thread on Clarity Ferm last year where people were debating the flavor impact of using it.  Judging by the reviews so far, must not be much flavor impact. If there were I'm sure Stone wouldn't use it. Need to try this beer.

http://beerpulse.com/2015/01/stones-gluten-reduced-delicious-ipa-now-available-coast-to-coast-3570/
I didn't either and I'd say its a mighty tasty beer, gluten or not

138
Yeast and Fermentation / Re: Boiling Chips...
« on: February 25, 2015, 07:51:14 AM »
NOt familiar with boiling chips but I use ferm-cap S, one drop in the flask is all it takes to prevent a boil over.

139
Equipment and Software / Re: New to this hobby
« on: February 25, 2015, 07:45:21 AM »
+2 to the club suggestion and supporting the locals! Also, if you are not already an AHA member, sign up. Most local stores provide discounts to members and there are other deals available at breweries and tap rooms depending on where you live, not to mention Zymurgy magazine.

One thing I'll add as you investigate is temperature control for your fermentations. It's the one thing that sometimes gets overlooked in the beginning but will go a very long way in producing good beer to start! It can be as simple as a tub of water with frozen water bottles or an aquarium heater or as fancy as a dedicated temperature controlled fermentation chamber but happy yeast in the right environment produce the best beer!

140
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 24, 2015, 11:07:47 AM »
Yea this is when winter starts to wear on you.  Temps going up the first of next week.  Heat wave near 40, as soon as the ice mess melts I'll be back on it.  Looking forward to that temp in the mid 40's.  Perfect brewing weather.

+1
Got the boil going now and the garage is up to 35 so it's not terrible but I can't wait for spring when the rig is on the driveway and I'm not wearing layers of Carhart!

Although.....I will miss chilling with 50 degree water:(

141
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 24, 2015, 10:12:21 AM »
Brewing up a Saison Rye today, the garage is a balmy 28oF and it's supposed to be a high of almost 30, back into the deep freeze tomorrow and the rest of the week! I'm about done with winter!

142
The Pub / Re: Brewery Interview
« on: February 23, 2015, 06:09:37 PM »
Bring a poly shovel for the mash tun and you're golden:)

143
Kegging and Bottling / Re: Losing Carbonation And lacing After First Pour
« on: February 23, 2015, 05:44:26 PM »
I use 10PSI at 38F and 10' lines with cobra taps. The taps and lines are in the fridge so they stay cold all the time.

What is the optimal foam for you guys? I can pour a pint with about a 1/4" of foam. If I want more I just aim for the middle of the glass.
I like a good 1/2 inch to 3/4 optimally.  I typically get a bit more on the first pour, but she settles down after that.  I also use a fan to help even out keezer temps, otherwise the cold air loves to cling to the bottom.  A typical pour starts off running down the side of a tilted glass and finishes straight down the middle.  Makes me thirsty just thinking about it.
+1

144
General Homebrew Discussion / Re: Show off your foam!
« on: February 23, 2015, 12:40:37 PM »
I get this type of foam on beers that I dry hop in the keg,not sure of the exact science for it but its common with the method, probably has to do with nucleation points from the hops

145
General Homebrew Discussion / Re: Mash temp and thermometer
« on: February 23, 2015, 11:33:42 AM »
I use this (http://www.thermoworks.com/products/low_cost/rt600b.html) made by the thermopen people. It's very accurate and reasonably quick but not as fast or accurate as a thermopen. It's a fifth of the price but not a fifth of the quality. It's a good product. It was $19 well spent.

156 is pretty high for a mash. I'd think 148-152 would be a better range for that style but I'm not one for brewing IPAs so I'll let others come in and give you better suggestions.

There's nothing about being self-made that doesn't benefit from having allies and mentors around you. Every successful person has had people around them that they lean on. If that is the reason you have declined joining a local group then I'd encourage you to rethink that attitude.
I'll plug this product as well, very reliable and totally affordable!

146
Kegging and Bottling / Re: Losing Carbonation And lacing After First Pour
« on: February 23, 2015, 11:29:41 AM »
It sounds like you have more head on the first pour and less on the subsequent ones, the actual carbonation is the same.

This points to warmer lines than the keg and its a typical issue.

Adding a small fan to circulate the air will alleviate this to some degree.

+1.  I use one of these in the warm/hot months. The first pour won't be overly foamy and off tasting (like can happen with kegerator towers) using one of these.  Somebody DIY-inclined could build one cheaper. I went with speed and convenience and bought one of these.

http://www.towercooler.com/
That's pretty cool and a good link! I rigged up some small computer fans and they work well, not perfect but Mich better than before having them

147
Kegging and Bottling / Re: Losing Carbonation And lacing After First Pour
« on: February 23, 2015, 10:49:59 AM »
Don't you guys lose carbonation over time serving at a lower 8-10 psi? Or do you keep your temps lower to keep that carb level the same? Seems kind a like a balancing act between psi, temp and line length to get the pour you want.

That's exactly what it is. 10 psi and 38°F is the industry pseudo-standard, giving 2.4 vol CO2. If you want higher carbonation you'll need more pressure.

3/16" line drops about 1 psi/ft depending on flow rate, so 8' is right on for 12 psi. http://seanterrill.com/2011/11/11/a-more-accurate-approach-to-draft-system-balancing/

Losing carbonation or the first pour is more foamy than the rest? There's a difference.

This is the critical question. If the first beer is truly carbonated and the second beer is truly not, then something unique is occurring.
Its not that the second or third beer isn't carbonated, they just seem to be less carbonated. I jacked up the psi to 14 and it seems better now. I may cut the lines down a bit as well.
It sounds like you have more head on the first pour and less on the subsequent ones, the actual carbonation is the same.

This points to warmer lines than the keg and its a typical issue.

Adding a small fan to circulate the air will alleviate this to some degree.

148
Equipment and Software / Re: The Zymatic has landed!
« on: February 23, 2015, 06:54:40 AM »
My LHBS just got one of these and are brewing up SMASH recipes to compare different malts and hops, awaiting some finished b3rs to see how they turn out. Its a pretty cool machine and takes up very little space

149
General Homebrew Discussion / Re: Show off your foam!
« on: February 22, 2015, 12:24:58 PM »
Wow that's some crazy, rocky foam!

150
Kegging and Bottling / Re: "re-bottling"
« on: February 21, 2015, 06:34:00 PM »
I think in the end you will simply degrade the beer and whatever feedback you get will then be skewed anyways, drink it and enjoy it:)

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