Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - rjharper

Pages: 1 ... 24 25 [26] 27 28 ... 39
376
Commercial Beer Reviews / Re: Not Digging This Pumpkin Ale.
« on: December 01, 2011, 10:20:46 AM »
I don't like any pumpkin beer. They can just about all be poured down the drain. Pie yes. beer no. Plain and simple.

I would agree with you here, save for one exception. Good Gourd from Cigar City. I kept going back for that one at GABF.

377
Equipment and Software / Re: Underground wort piping
« on: November 30, 2011, 04:10:24 PM »
75' x 75A (18000W / 240V) needs minimum #6 gauge wire, or 126/0.4 in Europe

Not to be picky, but Europe is mainly 220, so that's a little more than 80A and that's only the heaters. An SO #2, 3 conductor flexible cable has an NEC rating of 95amps and I wouldn't go any less than that for 81 amps.

 Is that all you're needing power for, because even that doesn't leave you with much excess capacity?

I'll meet you in the middle. EU countries apparently harmonized to 230V in 2008. I was going off the UK at 240 where I grew up.  But yes, I wouldn't want to go any lower than 100A. You'll need lighting, pumps etc...

378
Equipment and Software / Re: Underground wort piping
« on: November 30, 2011, 01:45:54 PM »
75' x 75A (18000W / 240V) needs minimum #6 gauge wire, or 126/0.4 in Europe

379
Equipment and Software / Re: Underground wort piping
« on: November 30, 2011, 01:14:39 PM »
Getting back on thread, what kind of distance are we talking about here? Because that's what will determine if 3/4" pipe / tubing and the OP's pump will make it.

As far as water and power, you could look at running an "umbilical" from the basement to the brewery.  You could run permanently fixed power, water (and wort if you want) lines above ground.  This would be closer to the OP's original plan, without digging, and as long as the ultimate outlet of the pipe is lower than the inlet, siphon could still be used.  You could also combine ideas, with a manifold at the brewery, and short length of tubing that lets you select which you;re coming from / going to.  Biggest issue I see is the pain of sanitizing before, and cleaning afterwards.

380
Equipment and Software / Re: oxygenation
« on: November 30, 2011, 09:21:24 AM »
After brewing for six years just shaking a carboy and thinking it really wasnt that important, I tried O2 a few months ago, and I've seen it make a huge difference to the lag time.  I've not tasted any of the new brews yet but I'd expect shorter lag time means healthier yeast, cleaner ferment, less change for other bugs to take over etc.

I use the red O2 cans from Lowes ~$8, and this kit from Austin
http://www.austinhomebrew.com/product_info.php?products_id=2437&osCsid=1a60fd8c77958970a829638970a98dcc

I wont brew without it now.

381
All Things Food / Re: Smoked Salmon Pairing?
« on: November 30, 2011, 08:55:21 AM »
I'd lean towards a good hefeweizen or saison, with some citrusy notes to compliment the delicate flavor of the fish.

EDIT: Is it hot or cold smoked?

382
Equipment and Software / Re: Underground wort piping
« on: November 30, 2011, 08:53:14 AM »
Agree with previous posts that heat dissipation through the ground probably wouldn't be fast enough, nor the ground cold enough.

I would also consider line restriction and wort loss.  Are you running 10' or 100'?  Uphill or downhill? If you run too narrow a pipe you'll come up against flow restriction.  But run too wide a pipe and you'll lose a lot of wort in the pipe once your pump runs dry, unless you can rely on downhill siphon.  For example, the dead volume in 50' of 1" pipe is just shy of 2 gallons.

As much as I love the ambition, and the coolness, it's probably cheaper, easier and more flexible to put fermenters on a dolly.

383
Extract/Partial Mash Brewing / Re: Forward to the Past
« on: November 29, 2011, 09:29:34 PM »
Very cool.  Briess and Muntons are my recommendations; they ferment out nicely.  There's a lot to be said for a 3 hour brew day...

384
Equipment and Software / Re: Reusing carboy
« on: November 29, 2011, 02:21:30 PM »
When I do it, its because I need the whole yeast cake for something big, and I only go from session beer to imperial, and/or mild to hoppy, because I dont want to risk carrying over more dominant flavors.  I.E. I'll go from Blonde Ale to Barleywine in the same carboy, but certainly I wont go the other way.  If its session to session, I'll portion it out in pint mason jars, and refrigerate the remain for other batches.

385
All Grain Brewing / Re: Strong RIS Mash Schedule
« on: November 29, 2011, 09:03:07 AM »

That might shave a few more points off but I'm going to guess not very many.  I think you're probably close to done on this one.

+1

Sounds like it may likely be finished.

That may be the case but I hope not.  Out of 28lbs of grain, only 4lbs were highly modified (1ea of Carafa III, Chocolate, Coffee and Roast Barley).  Everything else was Pale or Munich, plus added sugar, and I mashed at 150. 

Next time I do this, I'm doing sugar additions at high krausen.

386
Equipment and Software / Re: Reusing carboy
« on: November 29, 2011, 08:26:06 AM »
Makes sense, glad I'm not the only one who's lazy but not stupid.

Oh no, I can be both if I put my mind to it...

387
Equipment and Software / Re: Reusing carboy
« on: November 29, 2011, 07:46:40 AM »
If your first beer tastes okay and you were diligent in your sanitation when racking it, then there should be no problem. I've gone as many as 3 times with out a problem.

You might consider pouring off some of the slurry and saving it for later. Your new beer, if of the same gravity, really doesn't need that much yeast and you can  save it for later use. If you're ramping up to a bigger beer, then use it all.

+1 The long answer to my lazy reply :)

388
All Grain Brewing / Re: Strong RIS Mash Schedule
« on: November 29, 2011, 07:45:50 AM »
Thanks tygo
My thoughts on yeast cake versus starter were primarily based on cell count, there's going to be a whole lot more yeast in the cake than a quart starter.

I suppose I could throw in option 5, and pitch EC1118 Champagne Yeast but that seems like a Hail Mary.

Taste wise, its still too sweet, although not by much.  If I could shave off 5 more points I'd be happy enough.

389
Equipment and Software / Re: Reusing carboy
« on: November 29, 2011, 07:28:17 AM »
Yes, done that before.  Saves on cleaning and sanitizing too

390
All Grain Brewing / Re: Strong RIS Mash Schedule
« on: November 28, 2011, 09:00:32 PM »
Update, after 2 weeks its gone from 1.134 to 1.042 and seems to have stalled out.  That's about 70% attenuation to 12.5% or so.  I used a full yeast cake of WLP007 Dry English, which is rated for 70-80% attenuation and tolerant to 8-12%.  I'm thinking it could have gone further but I lost a lot of yeast out the blow off.  I figure I have four options.

1. Rouse the yeast again, and see if it goes any further but its been still for a week.
2. I have a Belgian Strong Dark bubbling away. I figure in a week or so I'll have a fresh cake of WLP550 Belgian Ale, with 78-85% attenuation and 8-12% tolerance. I'm thinking I could go from RIS to Belgian RIS.
3. I'm planning to brew a Blonde Ale soon on WLP001 California, with 73-80% attenuation and 10-15% tolerance.  I had planned a different route for that yeast cake but if needs must, although thats easily two weeks out.
4. Grow up a big starter of WLP099 Super Yeast or >80% attenuation and >15% abv.

I like idea number 2 personally.

On any of the above I've been fermenting at 64F so far, and I can raise that to 68-70F.  I don't think its fermentables since I mashed long and low, and added sugar to boost fermentability and account for modified grains.

Pages: 1 ... 24 25 [26] 27 28 ... 39