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Messages - duboman

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466
General Homebrew Discussion / Re: Show off your foam!
« on: February 23, 2015, 12:40:37 PM »
I get this type of foam on beers that I dry hop in the keg,not sure of the exact science for it but its common with the method, probably has to do with nucleation points from the hops

467
General Homebrew Discussion / Re: Mash temp and thermometer
« on: February 23, 2015, 11:33:42 AM »
I use this (http://www.thermoworks.com/products/low_cost/rt600b.html) made by the thermopen people. It's very accurate and reasonably quick but not as fast or accurate as a thermopen. It's a fifth of the price but not a fifth of the quality. It's a good product. It was $19 well spent.

156 is pretty high for a mash. I'd think 148-152 would be a better range for that style but I'm not one for brewing IPAs so I'll let others come in and give you better suggestions.

There's nothing about being self-made that doesn't benefit from having allies and mentors around you. Every successful person has had people around them that they lean on. If that is the reason you have declined joining a local group then I'd encourage you to rethink that attitude.
I'll plug this product as well, very reliable and totally affordable!

468
Kegging and Bottling / Re: Losing Carbonation And lacing After First Pour
« on: February 23, 2015, 11:29:41 AM »
It sounds like you have more head on the first pour and less on the subsequent ones, the actual carbonation is the same.

This points to warmer lines than the keg and its a typical issue.

Adding a small fan to circulate the air will alleviate this to some degree.

+1.  I use one of these in the warm/hot months. The first pour won't be overly foamy and off tasting (like can happen with kegerator towers) using one of these.  Somebody DIY-inclined could build one cheaper. I went with speed and convenience and bought one of these.

http://www.towercooler.com/
That's pretty cool and a good link! I rigged up some small computer fans and they work well, not perfect but Mich better than before having them

469
Kegging and Bottling / Re: Losing Carbonation And lacing After First Pour
« on: February 23, 2015, 10:49:59 AM »
Don't you guys lose carbonation over time serving at a lower 8-10 psi? Or do you keep your temps lower to keep that carb level the same? Seems kind a like a balancing act between psi, temp and line length to get the pour you want.

That's exactly what it is. 10 psi and 38°F is the industry pseudo-standard, giving 2.4 vol CO2. If you want higher carbonation you'll need more pressure.

3/16" line drops about 1 psi/ft depending on flow rate, so 8' is right on for 12 psi. http://seanterrill.com/2011/11/11/a-more-accurate-approach-to-draft-system-balancing/

Losing carbonation or the first pour is more foamy than the rest? There's a difference.

This is the critical question. If the first beer is truly carbonated and the second beer is truly not, then something unique is occurring.
Its not that the second or third beer isn't carbonated, they just seem to be less carbonated. I jacked up the psi to 14 and it seems better now. I may cut the lines down a bit as well.
It sounds like you have more head on the first pour and less on the subsequent ones, the actual carbonation is the same.

This points to warmer lines than the keg and its a typical issue.

Adding a small fan to circulate the air will alleviate this to some degree.

470
Equipment and Software / Re: The Zymatic has landed!
« on: February 23, 2015, 06:54:40 AM »
My LHBS just got one of these and are brewing up SMASH recipes to compare different malts and hops, awaiting some finished b3rs to see how they turn out. Its a pretty cool machine and takes up very little space

471
General Homebrew Discussion / Re: Show off your foam!
« on: February 22, 2015, 12:24:58 PM »
Wow that's some crazy, rocky foam!

472
Kegging and Bottling / Re: "re-bottling"
« on: February 21, 2015, 06:34:00 PM »
I think in the end you will simply degrade the beer and whatever feedback you get will then be skewed anyways, drink it and enjoy it:)

473
Commercial Beer Reviews / Re: Sierra Nevada HopHunter
« on: February 21, 2015, 06:28:23 PM »
still can't get it  :-\
Me neither, checking a couple different bottle shops in the next few days. Distribution set ups here are bit odd sometimes...

474
Commercial Beer Reviews / Re: Stone Delicious IPA
« on: February 21, 2015, 06:23:59 PM »
Found one six pack locally. I had never heard of it before and learn to find out that it's new this year. Supposedly it's reduced gluton. I don't see much the point unless it's completely glutton free which you can't get with barley. That being said, I really don't care about that lol. It's hopped with lemon drop and el dorado. It pours crystal clear gold with white head. The nose is very pungent, floral, herbal, spicy with flashes of soft lemon candy like Starbust. The flavor... Well, it tasted exactly how it smells. The Starburst flavors quickly get flushed out by the herbal spiciness. The beer finishes very dry and is dangerously drinkable at 7.7%. I give it 4 out of 5 stars. I'll definetely buy and drink this again. Once again, Stone fails to disappoint.
Just had one of these last night, tour description is spot on and it was quite a tasty beer!

475
Equipment and Software / Re: Johnson Controller and my fridge
« on: February 19, 2015, 02:52:02 PM »
I simply use a coffee can with a 90 watt bulb to provide heat with the probe set as I mentioned in my previous post.

I've used this set up to maintain any temp higher than ambient and up to 90oF with great success and accuracy.

As for a thermo well vs my set up, I have both and I've not experienced any difference using one or the other, they both maintain temps to +/- 1-2 degrees

476
Kegging and Bottling / Re: Losing Carbonation And lacing After First Pour
« on: February 19, 2015, 02:46:35 PM »
Losing carbonation or the first pour is more foamy than the rest? There's a difference.

I doubt the first and am apt to believe the latter and honestly what you're experiencing is normal. Its due to the lines possibly being a bit warmer than the keg itself. Once the warmer beer pours foamy the rest pours fine.

You can try to add a fan into the kegerator up the tower to circulate the airflow better and more uniformly to decrease the issue.

As for the carbonation, you should still see the bubbles rise from the bottom in all the pours meaning the beer is uniformly carbonated as it should be in the same keg.

477
Equipment and Software / Re: Johnson Controller and my fridge
« on: February 17, 2015, 06:50:23 PM »
I cut a piece of the 2" pink insulation board and gouged a slot for the probe and bungee around my bucket, works extremely well. Set the temp where you want it to be.

478
Equipment and Software / Re: Synec
« on: February 17, 2015, 12:30:34 PM »
Yeah, I can't really see the demand to replace or even supplement growlers. If the price were lower I could envision the homebrew alternative to full blown kegging but like you said, at this price I'd stick with a keg setup.

479
Equipment and Software / Re: Hydrometer Reading
« on: February 15, 2015, 01:23:44 PM »
Looks like 1.014 to me, you read the bottom of the meniscus which in technical terms is the level of the liquid at its lowest point on the hydrometer

480
Yeast and Fermentation / Re: Wyeast 3724 Fermentation Temperatures
« on: February 14, 2015, 08:24:40 AM »
https://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=60

Has anyone on here used this strain towards the high end of it's temperature range?

I'm considering trying to ferment an experimental beer in an outdoor fermenter during the Southern Maryland summer, when temps should vary from the 80s to mid 90s.

Do the phenols get completely out of hand around the 95 degree limit on this yeast?

Yeah, Wyeast recommends fermenting @ 90F to avoid the famous 3724 stall.  I've fermented it at 90F and liked the results - it got to 1.006 after about 8 days, 1.002 FG at 12 days IIRC.  I wouldn't have dreamed of doing this with any other yeast, as you'd normally get a phenolic, fusel bomb. But it made a good beer - saison yeasts are a different animal.  My other method (that I still use) is to pitch 3724 at 65F and, when it starts to stall (and it will at that temp) , pitch with 3711 and ramp up after 48 hours. Gives you some of the complexity of 3724 with the attenuative nature of 3711.
+1
I pitch this yeast at 80 and hold at 90, makes a great beer and finishes around 1.002-.005 easily in 10 days! Its definitely a finicky strain

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