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Messages - duboman

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181
All Grain Brewing / Re: What is this on top?
« on: August 13, 2014, 10:06:14 AM »

to me it looks like you used pellet hops and the little flaky pieces are sitting on top of the remains of your krausen.  Doesn't look like anything to worry about to me.

Paul

I thought the same thing when I saw it.
+1 I get that sometimes with pellet hop dust settling on the yeast rafts

182
General Homebrew Discussion / Re: New guy
« on: August 09, 2014, 07:34:40 AM »
Welcome to the forum! This is a great place to be, I know I've learned a lot and have met some great people, albeit virtually in most cases!

There is a tremendous amount of experience here and everyone is really helpful, conversational and fun!

183
Going Pro / Re: Congratulation yellowhammer
« on: August 08, 2014, 05:18:45 PM »
Saw this on FB today as well, exciting stuff, congrats!! Gives me a reason to head on down one day

184
Kegging and Bottling / Re: Chaning lines in a tri tap tower
« on: August 07, 2014, 04:00:55 PM »
It's really pretty easy, pop the cap off the top of the tower so you can see down the tube, unscrew the tap shanks with the special tool and gently slide /pull the shank out with the tube still connected.

Unclamp the old tube and feed the new tube through the hole and down, attach new clamp. Find the corresponding ends in the kegerator and attach the QDs accordingly

185
Kegging and Bottling / Re: Chaning lines in a tri tap tower
« on: August 07, 2014, 02:42:31 PM »
I feel your pain........

I have tried various ways to do this but ultimately just take the whole dam thing apart. while its pretty easy to snake the tubing in and out its making the connections and crimping the bands that always proves to be impossible!

The amount of time you think you're saving in not taking it apart is then spent dislocating your fingers trying to get things hooked up!

186
General Homebrew Discussion / Re: Happy National IPA Day!
« on: August 07, 2014, 02:37:24 PM »
As soon as I get home from work I will be tapping my freshly carbonated, dry hopped in the keg GONZO IPA and I can't wait!

187
The Pub / Re: F Cancer
« on: August 07, 2014, 05:35:21 AM »
Thoughts and prayers to all............

Knowing several people with various cancers or ongoing treatments or in remission we have always made it a point to include various cancer charities in our annual donations. There is a lot of research out there and hopefully we can all look forward to the elimination of this terrible disease, regardless of the type.

188
Going Pro / Re: Consistency
« on: August 07, 2014, 05:29:38 AM »
One thing I will say is that, if you have a new local brewery and they are producing decent - maybe not great, but decent - beer, cut them some slack. Maybe the clarity or carbonation is off. Maybe the consistency is different from batch to batch. Give them time to dial it in. It may take a couple years even.

+1000!
I know the guys I know have developed a good following with many regulars, they appreciate the support and they also greatly appreciate the feedback on their beers. They will often offer side by side samplings to small groups of people they know to assist in dialing in their process.

189
All Grain Brewing / Re: Life happens grains left in cooler for 2 weeks
« on: August 07, 2014, 05:24:02 AM »
I'd soak it longer in the PBW - it shouldn't hurt anything in terms of flavor affect on future beers, but if you really want to whack it, you could use unscented bleach solution, followed by thorough rinsing and then leave it open in the hot sun for a few days.

Good luck!

+1
I've found this process to really work well!

190
IME with competitions, you're more apt to get dinged for not enough flavor/aroma than clarity if the style calls for hop presence

191
Yeast and Fermentation / Re: Yeast starter question
« on: August 06, 2014, 02:20:44 PM »
What calculator are you using? I like http://www.yeastcalc.co/pitch-rate-and-starter-calculator#.UzwRD_k7um4

How old is your yeast, that will be part of the determining factor on size of starter. You might need to do a stepped starter menaing you would start with say, 1.5L, let it ferment out, crash and decant and add an additional 1.5L and repeat.

It will also depend on whether you have a stir plate or not to get things going or if you plan on periodically shaking. Give us a little more info and we can get more specific with recommendations.

Edit: rjharper chimed in as well:)

192
Going Pro / Re: Consistency
« on: August 06, 2014, 10:44:07 AM »
Most definitely, I know that 2 of the 3 were well funded and started with custom made 7 barrel systems but like anything else, even well designed things need tweaks and have learning curves, the 3rd was less funded and pieced things together so his curve was larger. As home brewers they brewed amazing beer, always consistent and many awards. As pro brewers the quality is still there but the consistency from batch to batch has been a battle but getting better

193
Going Pro / Re: Consistency
« on: August 06, 2014, 10:14:12 AM »
Knowing 3 home brewers that have gone pro over the last 2years I know that their experience is more equipment related. As they are always trying to keep up with demand, cost, efficiencies and tweaking their setups, consistency of product can suffer a bit, not to say the product goes from good to bad, just that from one batch to the next there are subtle differences due to small changes made here and there in their equipment and each learning curve associated with each change

194
Equipment and Software / Re: Mash Tun false bottom
« on: August 06, 2014, 09:58:40 AM »
No stuck sparge:) yes I know crush has a lot to do with that as well as water/grist and believe me I tried various screens and setups, just happier with the false bottom

195
Equipment and Software / Re: Mash Tun false bottom
« on: August 06, 2014, 09:34:17 AM »

Here we go boys...my first post.

Like the OP, I've been tossing around the idea of making a false bottom and found this idea.
http://www.examiner.com/article/how-to-make-an-inexpensive-false-bottom-for-your-cooler-mash-tun

Seems simple enough. No need to worry about drilling all sorts of holes, and a pizza pan wont leave much dead space at the bottom either. Ultimately, a false bottom is just there to help filter out the majority of particulates when sparging. Why overcomplicate it? Anybody have any reason to not go this route?
the holes may be too large, not enough of them and the metal might be too thin to support the weight of the grist but for $10 it's worth a try:) report back with your results.

As for the OP, if recommend the 10 gallon tun for larger grain bills and more flexibility with the water ratios being used.

Batch sparging is great, I average 80% efficiency and use a false bottom set below the plumbing with a dip tube. Dead space is about a cup of wort.

No offense to Denny's screen setup, I just never got good runnings no matter how I set it up in a round cooler or the materials used but YMMV:)

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