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Messages - duboman

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376
Equipment and Software / Re: Recipe designer software
« on: April 05, 2014, 06:32:57 AM »

Does BeerSmith allow one to set the OG, input the grains as %'s, and let the software figure out the grain bill weights?
sort of but backwards, you simply enter the grains and then click the percentages button and put whatever percentage you want in, once that's done you can adjust the gravity accordingly.

377
Equipment and Software / Re: brew nanny
« on: April 03, 2014, 01:55:58 PM »
I saw this too and laughed, if it blows clean off from over active fermentation does it text you and say "get home you've got a mess to clean up"?

378
Kegging and Bottling / Re: Keg Cleaning ... and more
« on: April 02, 2014, 06:36:33 AM »
I will usually take apart the keg and toss the parts into it, add hot water and OXY and allow to soak, then rinse. I will then assemble the keg, add hot water and OXY again and run through the taps and lines, then repeat the process with Star San to sanitize prior to racking the beer for set up. I'll usually take a brush to the dip tube as well.

I'm also sure to use keg lube on all the gaskets during assembly and obviously check for any leaks prior to racking and set up.

379
Yeast and Fermentation / Re: Wit yeast recommendations
« on: April 01, 2014, 10:13:58 AM »

I've used 3944 many times. Makes a nice wit.
+1, got one finishing up fermentation now and it's a great yeast!

380
Ingredients / Re: Favorite Bittering hop for AIPA
« on: April 01, 2014, 10:12:59 AM »
I like warrior, I find it provides a nice clean bitter to my beers either as a FWH or traditional addition

381
Kegging and Bottling / Re: Carbonation
« on: March 31, 2014, 01:12:44 PM »
I would turn the bottles upside down and then back a couple of times to make sure the yeast is in suspension.  And keep the bottles around 68 degrees or so.

+1, rousing the yeast will wake them up a bit faster with the warmer temps. IMO, you can go 70-80 degrees for bottle conditioning with no ill effects but definitely higher than the mid to low 60's or they'll take forever!

382
Yeah, the starter will be fine. In the future get a scale and weigh out the DME, it's more precise.

I use a 10:1 ratio meaning 100 grams extract to 1L of water and so on. This will always yield a starter wort of 1.035-1.040 which is perfect. If you are dealing with old yeast or building up from dregs then use a bit less DME like 5:1 or 7:1

383
Yeast and Fermentation / Re: Raising fermentation temp
« on: March 24, 2014, 03:57:42 PM »
I find it especially helpful with strains that are highly flocculant like 1968, it really helps them finish up nice and clean

384
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 21, 2014, 12:04:56 PM »
my most recent pale all, all centennial and cascade enjoying with march madness and finally a nice spring day!

385
General Homebrew Discussion / Re: Colder starter
« on: March 19, 2014, 06:23:01 AM »
This is the white labs Edinburg ale and according to their website it gives a range of 65-72 and states that below 62 it doesn't perform well. I think the OP's temps will be fine:)

386
General Homebrew Discussion / Re: Colder starter
« on: March 19, 2014, 05:46:24 AM »
It'll be fine, I've got 1028 in a dry stout right now finishing and it was pitched at 60, allowed to rise and ferment at 65 and it fermented to 1.008

387
The Pub / Re: Water woes in thr news
« on: March 19, 2014, 05:07:25 AM »

Sorry, not a "digital-plus" member.

My actual cost for water used is less than my sewage fees. On average at least by half and the current pricing offers little incentive to conserve. When every extra 1000 gallons only costs $2 up to 100K gallons then at my scale I might as well keep my venerable 5 gallon toilets and spend an extra $10 a year. Got more of this type rant believe me...

I still run a sprinkler off my chiller but no longer worry about water usage. Chill baby chill. ;D

Sorry about that, didn't realize you could only read this as a trib subscriber:(

I'll try and post a different link later, the article was really about commercial breweries struggling with water issues.

As a home brewer, while I do my best to conserve, it's a non-issue for me as well .

388
The Pub / Re: Water woes in thr news
« on: March 18, 2014, 07:14:23 PM »
I actually enjoyed the hearing about the conservation strategies aside from the cost perspective which is obviously a benefit.

I thought it was cool about how the breweries are working with farmers, etc to enhance the overall footprint of water conservation

389
The Pub / Water woes in thr news
« on: March 18, 2014, 12:29:45 PM »
http://my.chicagotribune.com/#section/550/article/p2p-79651141/

Seems to be a growing concern from the big boys on down!

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390
General Homebrew Discussion / Re: spring/summer beer styles
« on: March 18, 2014, 12:19:17 PM »
why not do a witbier?

Still kind of acquiring a taste for belgians. Saison is the only belgian style I have brewed but wit seems like a good idea. Any recommendations for a yeast?

i personally like the wyeast 3944.  duboman posted a recipe for Allagash white yesterday that looks pretty solid.  I'm not a belgian kind of guy, but i do like wit - if that helps any.
thanks for the mention, I was just going to chime in with that recipe, to the op, its in the recipe forum under allagash white clone:)

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