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Messages - duboman

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76
The Pub / Re: What's the Weather Like Where You Are?
« on: March 09, 2016, 06:25:45 AM »
We've somehow spread 12" of snow across the entire winter. Very uncommon for central Indiana. I'll take it.
Same in Chicago, didn't use the snow blower once this year and looked at dormant grass most of the winter! Mild temps as well, its gonna be a weird year in the weather dept.

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77
The Pub / Re: What's the Weather Like Where You Are?
« on: March 08, 2016, 07:02:12 PM »
Actually hit 68 today, woohoo, spring is in the air finally!

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78
Extract/Partial Mash Brewing / Re: Using Vanilla Beans
« on: March 08, 2016, 06:56:02 PM »
Here's what I do -  split a couple vanilla beans lengthwise, scrape out the contents and add with the bean pods to a fine mesh nylon bag. Add the bag to the fermenter after fermentation is done. Taste every day until the flavor is slightly more than you want (because vanilla flavor fades over time), then pull the bag and package. I also sometimes add the bag to a keg instead - same process. I wouldn't boil personally - you'll lose a lot of the delicate character.
+1
Go sparingly, a little vanilla goes a long way:)

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79
General Homebrew Discussion / Re: New brewery
« on: March 07, 2016, 07:34:42 PM »
Good luck! Don't see myself getting there anytime soon bit visited the FB page......

Might want to add some more info, back ground story, pics and idea of what you'll be brewing, etc. Not much there right now:)

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80
Yeast and Fermentation / Re: Long Lag time
« on: March 03, 2016, 05:57:16 PM »
In a bucket? Did you check for krausen prior to activity in airlock? How much head space? Its possible that fermentation had started earlier but the pressure has just built up enough to show airlock activity if there is a fair amount of headspace, or if you had a poor seal on the lid

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81
Kegging and Bottling / Re: Issues with bottles.
« on: March 01, 2016, 05:50:24 AM »
Is fermentation done before you bottle?  It could take weeks depending on things like temperature, oxygenation, and yeast pitching rate.  Also, if you transfer to a secondary after one week like the old brewing texts say to, that can stall fermentation.
+1 and I'd also add that 4 hours is not enough time to properly chill, I'd say more lime a couple to a few days would be better to sure

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I transfer the beer to a secondary 4 days after lack of activity.  So if what activity had stopped after 7 days, then 4 to 7 days later it will go into secondary for at least 2 weeks

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Are you checking gravity or simply going by airlock activity? If not checking gravity to verify the beer is done you might be racking too soon. Best to let the beer completely finish in primary. Unless you are adding fruit or oaking the beer there really is no need to use a secondary.

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82
Kegging and Bottling / Re: Issues with bottles.
« on: February 29, 2016, 07:03:08 PM »
Is fermentation done before you bottle?  It could take weeks depending on things like temperature, oxygenation, and yeast pitching rate.  Also, if you transfer to a secondary after one week like the old brewing texts say to, that can stall fermentation.
+1 and I'd also add that 4 hours is not enough time to properly chill, I'd say more lime a couple to a few days would be better to sure

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83
Kegging and Bottling / Re: Issues with bottles.
« on: February 29, 2016, 05:56:21 PM »
Are you measuring your actual final bottling volume? Are you weighing out the priming sugar based on this volume? I'm not a fan of the carb drops, find them to be hit or miss. Also as mentioned, are you sure the bottles are clean and sanitized? Also, how long are you chilling the bottles before opening them?

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84
All Grain Brewing / Re: Attention To Detail - Differences in Final Product
« on: February 28, 2016, 07:22:08 PM »
I tend to be a lot more meticulous the first few times I try a new style or first shot at a new recipe. Once I've gotten something where I want it, brewed it consistently I will get a bit more lacadazical and everyone still likes seeing an old friend back on tap:)

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85
General Homebrew Discussion / Re: Hydrometer and Efficiency Issues
« on: February 23, 2016, 06:31:21 AM »
Never done a 2 pt calibration, once a month or so I verify a 1.000 reading at 60oF in distilled water and adjust readings if necessary. If the hydrometer is way off I get a new one

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86
Kegging and Bottling / Re: How come Starsan turns cloudy?
« on: February 22, 2016, 06:26:52 AM »
I mix using regular tap water and generally it lasts about 3-4 months before the pH gets out of whack, being cloudy hasn't been a problem with it still being effective

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87
Equipment and Software / Re: Shout Out To Bru'n Water...
« on: February 21, 2016, 12:03:48 PM »
Great software and the fact the Martin is really so accessible to answer questions and provide updates is really awesome!

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88
The Pub / Re: AHA Tuesday Trivia - Hops
« on: February 16, 2016, 06:18:34 PM »
Met Owsley once, I'd consider him a noble hop

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89
Pimp My System / Re: Simple no-lift brewing. Or how I saved my back.
« on: February 16, 2016, 02:51:33 PM »
Nifty and functional set up, looks like even a wheelchair bound person could brew with it.

In trying to answer your question on lifting cases of bottles, perhaps a small low shoulder floor jack with a piece of plywood attached to the lift to place the case on? Limiting factor I suppose would be the height of the lift?

Good luck with the surgery!

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90
All Grain Brewing / Re: Max # of malts in commercial beer recipe
« on: February 14, 2016, 01:43:06 PM »
If you read Zymurgy or BYO or even some of the clone books featuring recipes from actual commercial breweries you will see examples of many styles of beers that employ more than 4 types of grain and maybe as many as 9. Also some commercial breweries will list ingredients of their beer on the website, some even provide home brewers the recipe. Somewhere there is a list of breweries that do this, don't have the link handy

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