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Messages - rjharper

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436
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.

437
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.

438
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?

439
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.

440
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...

441
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.

442
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.

443
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...

444
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 :)

445
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.

446
Equipment and Software / Re: Reusing carboy
« on: November 29, 2011, 07:28:17 AM »
Yes, done that before.  Saves on cleaning and sanitizing too

447
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.

448
Equipment and Software / Kettle Caramelization with BeerSmith?
« on: November 28, 2011, 06:21:38 PM »
Does anyone know of a way to account for kettle caramelization on BeerSmith with regard to extra boil off or increased SRM? I mean I could fudge it for volume by increasing the boil time, or I could create a different equipment profile with an increased boil off rate.  I'd like a way to record it other than just putting a comment on the notes page to remind me to add an extra 3qts to the sparge or something similar.

It would be nice to be able to specify some boil details such as this, or when to add sugars and extracts other than just full or after boil.

Any thoughts?

449
Beer Recipes / Re: wheat wine
« on: November 26, 2011, 01:39:15 PM »
I dont have any answers but I've been wanting to do the same thing, so I'm watching closely.  I thought about adding some honey to the wheat wine to boost fermentables.

450
Pimp My System / Re: Kobalt Portable CO2 Regulator
« on: November 26, 2011, 08:52:34 AM »
I just picked up one of those on clearance the other week for $35. Now I just need to find somewhere to fill my paintball tanks in Stillwater OK

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