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Messages - duboman

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316
Kegging and Bottling / Re: o-ring lube for corny kegs?
« on: March 16, 2015, 05:07:33 AM »
I believe this thread has officially been derailed;)

317
General Homebrew Discussion / Re: One happy dad
« on: March 15, 2015, 07:43:08 PM »
Geaux Tigers!!!! We are huge lsu fans up here in the north lol,  and yea I think bud light is the only thing that flows on that campus we try to get down there once a year for a foot ball game.

And yea I feel if you bring them up respecting the beverage rather then it being that forbidden beverage they wolnt abuse it and will respect it and if they actually take the time to brew it it would make them appreciate it that much more.  Just how I feel am I crazy or is this sorta the normal vibe around here
Agreed, and we too are out of staters, like LSU a lot but my wife and bleed Kansas and Ohio State. Bring on the Madness!

318
General Homebrew Discussion / Re: One happy dad
« on: March 15, 2015, 01:46:37 PM »
I've raised my kids to appreciate good quality craft beer and they've all helped me brew.

My eldest is at LSU and poor.... Consequently they drink a lot of the cheap stuff as we all did at one point.

Every time he comes home he goes right to the bar and pulls a pint, smiles and offers thanks for good free beer once again:)

I always try to bottle up some Sixer's for him and ship them down each semester, he and his frat house greatly appreciate the "old man that brews beer"!

319
Yeast and Fermentation / Re: Sudden dramatic yeast activity drop off?
« on: March 15, 2015, 06:31:51 AM »
Agree, take a gravity reading to confirm its reached final gravity, wait a couple days and take another. If it hasn't changed its done.

320
Yeast and Fermentation / Re: Wyeast 3724 Fermentation Temperatures
« on: March 15, 2015, 06:29:35 AM »
I've got another question about this yeast.

Brewed a beer using this yeast a week ago, it's been fermenting happily at 92*F for a week now.

At what point do the high temps begin to mess with the beer as opposed to helping the yeast? Unless anyone has a better idea I'm just going to keep taking gravity readings and lower the temps when fermentation is complete.
Essentially, once the beer has reached the confirmed FG there is no need to keep the temp high since its done.

After it ferments out simply let it condition at ambient or cold crash it and package it.

322
Kegging and Bottling / Re: handling kegs not under pressure
« on: March 14, 2015, 05:53:35 AM »
You don't lose any beer to natural carbing, its no different than priming when bottling. You just use half the amount of priming sugar you would if you were bottling.

The beer will simply carbonate in the keg and essentially be ready when you're set to put it in the kegerator assuming you let it sit at 70oF for 7-14 days.

You still purge the keg with co2 prior to racking the beer but the co2 created by priming will eliminate the oxidation issue in any headspace there may be.

323
Equipment and Software / Re: silicone tubing discoloration
« on: March 13, 2015, 07:24:42 PM »
Hot side or cold. Hot side is less an issue because you're running hot/boiling wort through it killing nasties. Cold side could become a sanitizing issue. That's my thought and practice anyway. Cold side gets replaced more frequently on my set up

324
Kegging and Bottling / Re: handling kegs not under pressure
« on: March 13, 2015, 07:21:30 PM »
If you're simply filling kegs and sitting on them to free a tap, why not just naturally carb in the keg?

325
Kegging and Bottling / Re: Beer won't Come out of Keg :-(
« on: March 13, 2015, 07:19:11 PM »
You likely switched the beer and gas posts.  They look the same, but aren't.
Yup, that's my guess as well or you flipped the dip tubes.

Degas, check posts and tubes,

326
General Homebrew Discussion / Re: Gelatin Fining
« on: March 13, 2015, 08:27:36 AM »
Don't want to derail so I can start a new thread if necessary...

I used gelatin in the fermenter a few days ago when I normally throw it in while transferring to the keg. I forgot that I was planning on pitching a new batch onto that yeast. Is that a bad idea? I've got some dry yeast around if necessary.

 I wouldn't risk using it. The gelatin's job is to precipitate the yeast out of suspension. I don't know how you could effectively separate the two now. Not saying it's impossible, but there'd be a lot less worry with new yeast.
+1
No sense risking it, use the fresh yeast. Although if you want to experiment, let us know if it works:)

327
General Homebrew Discussion / Re: Gelatin Fining
« on: March 12, 2015, 06:17:22 PM »
I take a glass of water, add the gelatin, stir and let it sit about an half hour, boil and then add to the cold keg. When the beer is carbed and ready the first pour is fair, the next are usually brilliantly clear

Edit: I realized I typed boil and I don't, I heat in microwave to about 150, sorry, had a geriatric moment:)

328
Disappointing, perhaps the court of public opinion can sway Bells to withdraw, its unfortunate to keep seeing these battles arise in the spirit of craft beer, can't we all just be friends....sit down over a beer and work things out.

In the end the only people winning are the lawyers...shame

329
Beer Recipes / Re: ESB Critique
« on: March 10, 2015, 03:29:58 PM »
Sounds tasty although in the picture it looks like you used way too much gelatin.
No gelatin was used but it was cold crashed for almost week and then kegged, sat on gas then for another 10 days before the first pour. It is really clear.
I was joking about the sideways picture: like there was so much gelatin it didn't move when tipped sideways.
Funny, I was a bit slow in the humor department......
Not enough coffee yet I presume.
Perhaps...sigh.....

330
The cold crash alone will drop everything out, since this is a dark beer ,IMO there is no need for gelatin

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