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Messages - duboman

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Yeast and Fermentation / Re: Fermentation Accident
« on: August 21, 2013, 03:28:38 PM »
Talk about a thread going south.... But a reminder that we all like photographs of these things prior to cleanup:D

Yeast and Fermentation / Re: Fermentation Accident
« on: August 20, 2013, 03:24:53 PM »
There was so much CO2 pushing out the chances of anything bad getting in is pretty slim. As long as you sanitized everything when you put things back together all should be good.

May I recommend a blow off tube for future batches;)

Yeast and Fermentation / Re: Slow Fermentation
« on: August 20, 2013, 05:38:38 AM »
Just curious, why did you decide to start reusing yeast?

You don't run a commercial operation and not reuse the yeast.

Yes, but at a nano level I was curious what his incentive was.  I would assume on a larger scale it would be beneficial to reuse yeast to decrease the cost per ounce, but on a small scale, not so much.  Unless of course he is planning on upgrading in the near future and wants to start getting acquainted with reusing yeast.  I'll wait for his response.

Well, I must completely disagree. I brewed at the nano level for 2 years and you don't buy a conical and not take advantage of harvesting yeast. I homebrewed for 15 years before going pro and most of those years I harvested and reused yeast out of buckets and carbouys. Often times you will get better performance from the yeast on 2nd and 3rd generation.

If you are not harvesting yeast, even at the 5 gallon level, your missing out.

I completely agree with re-using yeast on any level. I have been harvesting on the homebrew level for a couple years now and find it to be very cost efficient as I cannot remember the last time I actually bought yeast:)

General Homebrew Discussion / Re: Quick Beer?
« on: August 19, 2013, 05:25:56 PM »

I've never used San Fran Lager that warm.  Generally 57-60.  Is it still clean at 68?  If so, I'll add that to my tool box...

I also like it on the colder side, it tends to get pretty fruity mid to high 60s IME

Yeast and Fermentation / Re: Slow Fermentation
« on: August 18, 2013, 03:19:15 PM »
Not really sure but someone is going to ask:
What strain of yeast?

Ingredients / Re: Bulk buys of grain for homebrew clubs
« on: August 18, 2013, 08:44:12 AM »
Thinking about this more I remembered that we have one LHBS that deals with several clubs. When he is placing an order he contacts the clubs and asks if they want in and orders accordingly.

The LHBS retains the grain but when club members come in they purchase at a reduced price for the buy in and the LHBS can still sell to regular clients at the higher retail price. He move s a lot of grain and makes money on all of it but the clubs get the better pricing so it's a win for all. Besides the grain benefit he also provides a 10% discount on everything else for club members that shop there.

Ingredients / Re: Bulk buys of grain for homebrew clubs
« on: August 18, 2013, 08:18:34 AM »
Are you trying to broker a deal through an LHBS that everyone from your club buys from anyways? Are you planning on taking the bulk buy off their hands upon shipment?

Even if the cut for them is small I would think that any money earned with no need to hold inventory would be a no brainer for them and if that's where everyone is also buying other supplies and ingredients its a win win for everyone!

Ingredients / Re: Blonde
« on: August 18, 2013, 06:05:42 AM »

Keep it low ABV and you'll have a lovely breakfast beer, or don't and you'll have a really mellow day.
After all, you can't drink all day if you don't start in the morning. ;)

I've decided I really like Blondes with some noble hops. A friend did one with Saaz and it was a winner, and Blonde is not a style I often like.

I've decided as well that I really like blondes, especially the ones that have nothing to do with beer or hops;)

General Homebrew Discussion / Re: Quick Beer?
« on: August 18, 2013, 06:00:27 AM »
My guess is it should be good! Assuming you are going to keg, get it to serving temp and add some gelatin for the last few days and it should clear nicely while you force carb it.

Equipment and Software / Re: Recommendation for a barley crusher?
« on: August 18, 2013, 05:56:58 AM »

I have the "Barley Crusher" as mentioned above. It's okay. Yes, it crushes grains. But it also gets jammed occasionally, isn't gear driven (the second roller just free spins) and sometimes just seems to skip through the grains. This is probably due to the free spinning second roller and the fact that mine (and other club members' BC) doesn't seem to want to stay at the gap setting I put it at. Five or so batches and it needs to be put back into place.

I have the same Barley Crusher. I recently noticed a dip in my efficiency on my past couple of batches. I had attributed it from switching from a hand crank to a drill, but now I'm wondering if it is simply because of the mill gap loosening up. I'll have to check it out tonight.

Do finitely check the gap setting periodically but also be sure you are using a variable speed drill and set it to go as slow as you can.

When I first used a drill I found a dip also and it turned out I was milling too fast.

Kegging and Bottling / Re: Storing beer in a corny
« on: August 17, 2013, 08:18:33 AM »

Sorry. I will be force carbing. So I keg it now, I put it in the keezer and get it to serving temp in December, andd then carb?

Correct, just be sure to purge the keg with CO2 to remove any traces if O2

Kegging and Bottling / Re: About to keg my first beer, tips?
« on: August 17, 2013, 07:48:39 AM »

I found this to be really helpful thanks to someone that posted it for me as I too am getting started with kegs as well.

Also this:

Kegging and Bottling / Re: Storing beer in a corny
« on: August 17, 2013, 07:46:07 AM »
I'm a total noob at this keg thing as well so take this for what it's worth and I'm sure someone else will correct me if I'm wrong.

If by prime you mean naturally carb and condition you would first purge the keg with CO2, then rack over 1/3 less the amount of priming sugar you would use for bottling. Once racked, seat the lid with about 20psi of CO2 and clamp it down.

In this state the keg can sit indefinitely. If not naturally carbing, you want the beer at serving temp, force carb it and again it can sit, I believe.


Pour a second glass but use kitty litter on the rim like magarita salt.

Too funny but not a chance!

Commercial Beer Reviews / Revolution brewing "It's a little crazy"
« on: August 16, 2013, 04:52:14 PM »
This is a Belgian pale ale primarily pilsner malt with magnum for bittering and dry hopped with cascade and citra. While it pours nice with a long lasting head. The cascade aroma is really nice but the citra is overdone and has a cat piss flavor:(

Sorry but this one missed the mark for me. The cascade would have been enough without the citra even being there, not sure I'm even pouring a second glass from the bomber.

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