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Messages - duboman

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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.

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.

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.

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!

I've found this process to really work well!

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

Yeast and Fermentation / Re: Yeast starter question
« on: August 06, 2014, 02:20:44 PM »
What calculator are you using? I like

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:)

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

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

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

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

Here we go first post.

Like the OP, I've been tossing around the idea of making a false bottom and found this idea.

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:)

Kegging and Bottling / Re: Newbie here - bottle storage?
« on: August 06, 2014, 07:58:05 AM »
I use the boxes and when I need to replace them I head over to my bottle shop and snag a few, they're happy to recycle them to anyone that asks:)

Yeast and Fermentation / Re: Saison stalled (again)
« on: August 04, 2014, 03:45:17 AM »
3724 is really finicky if not treated right. As per Wyeast, pitch it in the 80's and let it rise into the 90's to prevent it from stalling.

Before I'd followed this advice I had the same problem and it took almost 5 weeks to finish but it did at 1.006

Give it time and it will slowly get there:)

Yeast and Fermentation / Re: Saison stalled (again)
« on: August 03, 2014, 06:09:58 PM »
I would keep rousing and even raise the temp some if you can and let it finish

BTW, what temp did you mash at?

Yeast and Fermentation / Re: Saison stalled (again)
« on: August 03, 2014, 05:28:27 PM »
At what temp are you fermenting? Get it warmer if it's not at least in the 80's at this point and let it chug away:)

Yeast and Fermentation / Re: Yeast Cleanup
« on: August 03, 2014, 03:37:17 PM »
Could still be working at only 11 days, give it a few more days and try a bottle. If it's fully carbonated a little fridge time will drop all the yeast and it should pack down into a little cake at the bottom.

IME some strains do this better than others

Kegging and Bottling / Re: Autolysis help
« on: August 03, 2014, 01:50:28 PM »
Also, when playing with water be sure to have your water analysis first so you know the base profile, if not you're simply guessing and that doesn't always work so well;(

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