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Messages - duboman

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422
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.

423
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

424
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?

425
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,

426
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:)

427
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:)

428
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

429
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.....

430
The cold crash alone will drop everything out, since this is a dark beer ,IMO there is no need for gelatin

431
Beer Recipes / Re: ESB Critique
« on: March 10, 2015, 11:03:32 AM »
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......

432
General Homebrew Discussion / Re: Clear Beer!
« on: March 10, 2015, 06:11:05 AM »

Here's my ESB that I posted in another thread yesterday, no gelatin, just some Irish moss and cold crashed

433
Ingredients / Re: Pellets vs whole hops
« on: March 10, 2015, 05:36:03 AM »
The only whole hops I use are my home grown Centennial and Cascade. The majority of which I use in a few wet hopped beers at harvest. The rest are mainly used for dry hopping. Otherwise I only use pellets for the reasons stated above.

434
Beer Recipes / Re: ESB Critique
« on: March 10, 2015, 05:13:54 AM »
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.

435
Beer Recipes / Re: ESB Critique
« on: March 09, 2015, 04:55:52 PM »
Did you end up using torrified wheat? How much? I just ordered some for my next ESB.
I did not, thread #11 shows the recipe I went with. There is a nice bitterness to the beer with a well balanced malt backbone. It has a very tasty bready, bisquity flavor profile. I'm very happy with it and I'm hoping the judges like it this weekend as I entered it in a comp along with a few other beers.

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