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Messages - duboman

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Equipment and Software / Re: Stc1000 issue
« on: January 08, 2015, 04:51:54 PM »
Thanks Steve, solved the problem:)

Equipment and Software / Re: Stc1000 issue
« on: January 08, 2015, 08:53:16 AM »
Did you break the hot tab between the two sockets on the outlet?
Nope, missed that part...DOH! Thanks for the help!

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


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

Chicago Tribune dining award for Cicerone!

The Pub / Re: What's your favorite thing about being a Homebrewer?
« on: January 07, 2015, 07:39:05 PM »
Like 30 minutes ago a neighbor popped in the door, said "heard there's a new beer on tap" pulled a pint and sat to chat for a few:) life is good!

Ingredients / Re: Malt: 'DON' and gushers
« on: January 07, 2015, 01:33:51 PM »
I haven't got that book yet, Bell's postponed the book signing I was planning to get it at. Don't know when it will be rescheduled. Might just have to buy it.

John Mallett is the Brewery Operations Manager at Bells, I don't have a way to get directly too him, but try the homebrewing tab on the contact list below, and ask "the General Store Manager" to forward. The Bell's brewery is pretty homebrew friendly, as it all started as a homebrew shop.
Thanks for the suggestion, hadn't thought of that!

What is the yeast? Temp might be important for that particular recipe...being a clone attempt.

I use wyeast French saison a bit and temp is not super critical in my mind.  I generally ferment around 64 and it might get to 70 in my cold house.  Might not have as much phenol character as a hotter ferment, but I like it better that way.

I think all good brewers need to control fermentation temps...absolutely critical IMO.

Not to say you have to be fancy...I have a window open in the spare bathroom right now and am fermenting a couple lagers at 52 in there...meanwhile I have a porter going in the hallway where it hovers around 64...the saison is in the bedroom...tolerant wife... ???

Also, look into temperature strips that you can attach to the outside of your vessel which give a pretty accurate reading of fermentation temps.
Your house must smell amazing!

The Pub / Re: Newly unemployed and want to brew
« on: January 07, 2015, 09:44:48 AM »
Try to find the newest, smallest brewery that is near you and pop in and offer to help. I know several where I live and they are always posting on social media about their brewing days and packaging days for people to stop by, help and get some beer for their efforts. It's funny but they love brewing and hate shoveling out the mash tun...... :o

General Homebrew Discussion / Re: VERY random PBW question
« on: January 07, 2015, 09:31:11 AM »
In short, no, PBW, Oxy nor Star San will effect the lawn in their properly diluted forms. The hot water used in brewing has a greater potential for damage, especially if you are using hot water when the lawn is cold or going dormant for the winter.

Ingredients / Re: Malt: 'DON' and gushers
« on: January 07, 2015, 09:27:01 AM »
That was my take as well, although in other sections there is discussion regarding the large brewery purchases being informed in the malt screening process as when bottling 1000's of beers for the consuming public spontaneous gushing would be bad for business!

When I read about this issue I had one of those 'well I'll be damned " moments because it really bothered me that I could not figure out why every bottle of one particular batch of beer had this problem and am finally thinking that this might be it :-\

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.

Yeast and Fermentation / Re: pH question - dead lacto?
« on: January 07, 2015, 07:10:39 AM »
I hold lacto at 90oF for 3-5 days, raise the temp

Kegging and Bottling / Re: I hope I'm not screwed
« on: January 04, 2015, 12:29:21 PM »
Huh. I have few kegs I just never got around to taking back. Nobody ever calls asking for my keg back.

Edit: I'm also thinking that if rent a keg out, I'd hold more than $10 if I really wanted it back. Probably Also include some language in sale that says unreturned kegs after 90 days may include recovery fee. I just don't see an expectation of getting back with out the protectors.
I'm not trying to be snarky but if you don't return the kegs you've stolen them, your rent wasn't a purchase of anything other than the beer inside-return the kegs.....

Yeast and Fermentation / Re: 5 gallon carboy for lager primary?
« on: January 03, 2015, 06:15:39 PM »
Either way would be fine, just keep in mind most people shoot for 5.25-5.5 gallons o get 5 finished gallons of beer. That won't work in a 5 gal carboy so however you chose to gain some headspace is up o you

Yeast and Fermentation / Re: 5 gallon carboy for lager primary?
« on: January 03, 2015, 04:22:14 PM »
I have a few 5 gallon carboys laying around collecting dust...I wonder if it is a bad idea to use them for a primary lager ferment?

Too little head space even for a lager?
Perhaps I should scale down the recipe to 4 or 4.5 gallons?
no fermcap or other foam control on hand

using wyeast 2206  and s-189

Any experience?  Most of my lager fermentation experience has displayed pretty tame ferments...but I don't have many under my belt.  Thanks.

agreed krausen on properly fermented lager temp results in little krausen. however, you are going to have to short your batch to a bit. if thats ok with you then go for it.
+1, you'll still want a bit of head space

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