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Messages - ynotbrusum

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361
Kegging and Bottling / Re: CO2 Tank Size
« on: October 07, 2014, 04:21:05 AM »
I go with a company that does fire and safety - right down the street from me.  Way more convenient than any welding supply company - which are pretty far from where I live and their hours are pretty limited to M-F 8-4:30.

362
Kegging and Bottling / Re: Ever have a keg post leak?
« on: October 07, 2014, 04:15:44 AM »
Maybe the o-ring is the wrong size?

Nope - bought them from Northern brewer and have had no problems with them working on other kegs. When I pulled the first one off the keg post I inspected it closely.  It wasn't worn and was the same exact size as the rest of them in the bag...I still swapped it out for a new one.

363
I have several slurries at any point in time, but that strain sounds pretty expensive to take a flyer on... your commitment to yeast knowledge here confirms to me that it is worth it...to the rest of us at least!

364
Kegging and Bottling / Re: CO2 Tank Size
« on: October 06, 2014, 06:41:40 PM »
I have 2 tens and a five.  I may get a 20, but like Jim says - one leak would make me reconsider the choice.   One of my tens needs a hydro test next time it is empty, so I hope it passes.  I think the aluminum is prone to oxidation, if that is what they call it.  I just know that at the last test I had done, I had to buy another tank because the first one failed due to the interior condition.

365
Kegging and Bottling / Re: Ever have a keg post leak?
« on: October 06, 2014, 06:33:49 PM »
I put a brand new QDC fitting on and the leak persisted at the same spot.  There was no leak when the beer line was disconnected, so I don't see how it could be a dip tube o ring issue.  Note that the leak appears as a foaming at the base of the QDC as it sits upon the post.  Somehow a good seal is not occurring between the post and the QDC despite replacement of the o ring on the post.  I'll try another QDC from a cobra tap line I have to see if that leaks as well.

366
Kegging and Bottling / Ever have a keg post leak?
« on: October 06, 2014, 05:49:02 PM »
So I woke this morning to a puddle under my fridge in the garage. The culprit was readily apparent - a leak at the liquid out post/Black QDC connection.  So, I disconnected it for the day to see if the leak was a result of the post itself or the poppet - not the problem, no leak at all, so I put a new o ring on the post and hooked it up with a new QDC.  The slow leak was still there at the base of the QDC and the base of the post...argh!  I now am resigned to buy a new liquid post, but it seems odd that the post isn't sealing with the QDC despite a new o ring and QDC on the beer line.  For what it's worth, this is a Cornelius Super Champion with pretty slim looking keg posts compared to all of my other kegs.  Any thoughts or helpful hints on this?  I may have to retire this guy if a new post doesn't fix the issue.

367
And if you want to use pellets and save a few bucks there is this:

https://www.frontiercoop.com/products.php?ct=llttptb&cn=Mesh+Tea%2FSpice+Ball+3%22%2C+Stainless+Steel

Cheers

368
Ingredients / Re: Serebrianka Hop
« on: October 04, 2014, 05:48:36 AM »
A neighbor makes a star anise Porter that is pretty good.  I will have to tell him about this hop.

369
Yeast and Fermentation / Re: Adding Dextrin for Brett
« on: October 03, 2014, 01:48:10 PM »
Depending on the hopping rate and ABV, you probably won't get much (if any) lactobacillus activity at this point.

Just as well, lacto won't ferment long-chain dextrins.

If you add sugar, brett will ferment it first.

If you add maltodextrin, brett will break it down to sugar, and then ferment it.

If you want acidity, you can blend in some sour beer or add lactic acid directly. A touch of lactic acid is nice because brett can convert it to ethyl lactate.

You could add a mixed culture with pediococcus, but IME pedio in secondary usually has a huge lag time (8 months minimum) and isn't worth it for the small amount of acidity you need in a brett saison.

Good point, Kyle.  I forgot that Lacto doesn't handle the long chains.  I suppose he could do a small sour mash hit it with. Sacc, then blend back to taste.  But that is a bit more work.

370
Yeast and Fermentation / Re: New Yeast 'Thermo tolerant"
« on: October 03, 2014, 01:44:48 PM »
But does it throw off fusels?  Wondering about the flavor profile.....

371
Yeast and Fermentation / Re: Adding Dextrin for Brett
« on: October 03, 2014, 11:35:28 AM »
I guess the question should be asked -What is your final gravity?  That will give you a better indication of where you will end up.  I agree that Breet needs no more food, but if you want the Lacto to work on something it needs something there to work on.  Brett will metabolize whatever is there, including Sacc. yeasts.

Guessing blindly, I figure the MD will give the Lacto some munchables.  Give it a shot.

372
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: October 03, 2014, 11:27:27 AM »
I hate to say it, but as a carbed sample last night, I wasn't really happy with it.  I think it is an abbey style yeast, not a saison...my problem really is with its use for a Belgian Golden.  The Beer had Belgian sugar at high Krausen or just past that point.  The flavor is somewhat Trappist-like, but kinda "flat", without much in the way of esters, other than a subtle pear note.  I am going to let one warm up quite a bit and see if that has any effect.  All things considered, I would say that the flavor profile lacks the complexity that I have come to taste with the liquid yeasts that are Trappist originated.  My recipe was basically Pilsner 8 lbs, Wheat 2 pounds, lightly hopped with  Hallertauer and Hallertauer Mittelfruh, but I don't recall the specifics on that presently.  I may try it in a Dubbel to see if there is any better result.

373
General Homebrew Discussion / Re: Best vessel to dry hop in?
« on: October 03, 2014, 11:14:13 AM »
I rarely dry hop, but when I do, I prefer to use a stainless mesh tea ball or two.  They can be retrieved when desired, by simply suspending them with light monofilament fishing line or just leave them there.

374
General Homebrew Discussion / Re: Commercial recipes posted online
« on: October 03, 2014, 03:44:18 AM »
And there is the book "Craft Beers for the Homebrewer".  Some great Brewers giving their recipes for use by the homebrewer, along with a little of their personal stories.  Many started as homebrewers!  And it has commentary by some notable Homebrew types, such as Denny Conn!

Really a nice read and I am brewing my way through it...with excellent results.

375
Yeast and Fermentation / Re: Belle Saison Fermentation Temperature
« on: October 01, 2014, 03:09:05 PM »
With the Belle Saison I have made a few beers. The last one is started at 77 F and let it warm up itself till 83 F  and after that I kept it on 75 F.

This beer became more a Saison then the previous ones I started on 68 F and let it rise in a day to 71 F. This beer was a good beer but not realy a Saison. It was too sweet dispite the final SG of 1001.

The next time I want to start at 82 and let it rise to 86 F to get even more Saison character.

FWIW, Stan Hieronymus starts his Belgians in the low to mid 60's.  However, many here claim to jump into the higher temps right away.  Perhaps a split batch would give you a way to determine what you prefer?  Just a thought.

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