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 - ynotbrusum

Pages: 1 ... 71 72 [73] 74 75 ... 159
1081
All Grain Brewing / Re: Alternative to lactic acid
« on: October 14, 2014, 05:02:06 AM »
I like what Denny says, we're not brewing gaps. Not totally sure what it means but I've found that mill gap depends on your system. I was milling at about .030 and was getting a harsh tannin thing. Efficiency was about 72%. Then I opened it up to who knows what, but my hulls are intact and the grain looks to be about 5 or 6 chunks per kernel. Tannin thing gone and my efficiency went up. Go figure

Agreed - I have encountered stuck sparges at too tight of a mill setting, as well as it becoming too hard to mill for my cordless drill (or hand crank for that matter).  I backed it off to about .035-.040 (guessing by eyeball) or so and like my crush.  Like I said, I have it marked so I can be consistent.  I am not terribly concerned about efficiency, but I don't want terrible efficiency, either (72-75% is fine for me).

1082
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 14, 2014, 04:36:13 AM »
Agreed on the variables - same comp, different year, so yeah - different judges.  These  are some seasoned competition guys - one of whom won a gold at NHC.  One says any time he feels he wants to get a true read on a beer, he bottle conditions the entry - he just suspects that an obviously clear bottom will be treated differently - just like a higher, over-filled neck, for example.  It gets noticed and draws a comment, even if not overtly dinged; he just wants the presentation to be the best it can be and avoid some potential bias.

I see his point.

As to two entries - easily solved if two guys are involved in the brewing and one kegs and the other bottles their respective entries.  There are still plenty of other variables, such as fermentation differences, etc...but you could close the gap on those to see if the bias exists...

1083
All Grain Brewing / Re: Alternative to lactic acid
« on: October 14, 2014, 04:19:31 AM »
Are you fly sparging?  How fast is your runoff? 
Are you batch sparging? Have you changed how many rinse additions you use?
Is it possible that your mill has widened over time?
Many efficiency problems are crush related.




I had my mill slip to a wider opening and the efficiency dropped like a rock.  Now I double check before crushing by using a mark for the sweet spot in the settings.  Just a little tighter than factory settings.

1084
No harm meant - just trying to make a little joke based on the topic title - I know many women who have ventured into any number of styles because of HOMEBREW.  Sometimes they brew it, other times they simply drink it, but in no event can you generalize their likely palate choice.  My wife had never had a porter until about a year or so ago, but to my surprise it is now something she seeks out when we are out for an evening!  She loves coffee, so the roastier the better for her. I prefer more subdued roastiness.

1085
Kegging and Bottling / Re: Ever have a keg post leak?
« on: October 13, 2014, 06:49:37 PM »

These old kegs sometimes are quirky.

Ain't it the truth. 

1086
Yeast and Fermentation / Re: using the yeast cake
« on: October 13, 2014, 03:17:06 PM »
I may have overpitched some batches as I said before, so I tried this weekend using the Mr. Malty calculator for a lager - I repitched in 2 ten gallon batches:  500 ml in each, as the slurry was very thin.  It was cranking by the next morning, with visible krausen.

However, when I have "overpitched" (i.e., didn't measure in any precise way), my finishing gravities were usually low (1.004 to 1.008), so I don't know about the higher FG you are experiencing.  Did you swirl the fermenter a little toward the end?  For beers that are finishing high, I try to do that and have pitched some high krausen starter in those situations with some success.

Good luck with your beer.  I wouldn't give up on pitching slurries based on this one event, however.

1087
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 13, 2014, 03:08:41 PM »
FWIW, I have had wonderful results bottling from the keg with the beer gun.  I just had feedback from a few guys that enter comps a lot and they say that there has been a perceptible bias toward bottle conditioning in competitions, so they bottle condition for almost all competition beers they plan to enter.  Maybe they are wrong, but they say the same beer (recipe) in a bottle conditioned entry scored higher than when they entered it bottled from the keg with a beer gun.  The next question (unasked) would be if they entered both ways in a competition and they were from the same batch - that would be the true way to see if there is a bias toward bottle conditioned beers in competitions.

1088
Kegging and Bottling / Re: CO2 Tank Size
« on: October 13, 2014, 03:02:35 PM »
I'd love to have a nitro tank, but getting it filled would mean a weekday trip specially for it, so I haven't gone that route before.  I seriously like the idea of a 2lb tank for portability.  I may have to look into that, rather than going the paintball canister route.

1089
Kegging and Bottling / Re: Keg hopping frustration
« on: October 13, 2014, 02:57:00 PM »
I use the stainless tea balls with a fine mesh.  When I fill them, I try not to get any of the powdered hop pellet material in the tea ball and it works perfectly fine.  Hop haze, yes, but not floaties.

1090
Kegging and Bottling / Re: Ever have a keg post leak?
« on: October 13, 2014, 02:50:07 PM »
Well I cleaned, sanitized, lubed and put some extra Star San in the keg and then charged it to 20 psi to seat the seal well.  Then I took my keg pressure tester (bleeder valve) and hooked up the liquid out QDC that had leaked and connected the tester to the keg.  I bled it off to about 12 psi and wiped everything dry. 

So, what do you know?  It held the pressure through this morning with no leak...So I am going to put it in a cold place and see if it continues to hold the pressure as the temp is lowered to below 40 degrees.  My only thought is that it leaks when cold at this point.  I am not going to commit a keg of homebrew to this particular keg until I know it won't leak!  But maybe the cleaning, sanitizing and lubing was enough to get it to seal properly.  The quest continues!

1091
My wife loves that Wells Banana Bread beer, so I can see the ladies going for a banana-y flavor profile, regardless of the color of their hair!

1092
General Homebrew Discussion / Re: Just packaged
« on: October 13, 2014, 12:47:41 PM »
I just brewed up a 20 gallon batch of Vienna Lager for a Christmas party at a friends house.  So to make room, I kegged 2 batches that were fermented out - a lager and a pale ale.

Now I need to get 4 kegs killed off in the next month to get a place to rack the VL when it gets done!

1093
All Grain Brewing / Re: Alternative to lactic acid
« on: October 11, 2014, 07:45:55 AM »
My water was so bad (super high iron content) that I went with an RO system post ion exchange softener.  Sometimes you just gotta say "I'm starting over".  Combined with good brewing books and Brunwater, it was the best move I ever made.

1094
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 11, 2014, 05:40:15 AM »
Today it's double batching for a Christmas party at a friends house - Vienna lager 20 gallons.  Big brew day for me.

1095
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 09, 2014, 04:34:39 AM »
Interesting discussion.  I hear from others that for competitions, bottle conditioned beers tend to score better.  Must be oxidation in bottling from keg that holds back so many keg drawn entries?

Pages: 1 ... 71 72 [73] 74 75 ... 159