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Messages - duxx

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Kegging and Bottling / Re: Storing an empty keg
« on: December 15, 2013, 09:14:45 PM »
Like most of you I clean mine in batches and leave 5 or 6 ounces of Star San in them.  I haven't pressurized the empty kegs but that is a great idea!  I've got 4 or 5 already cleaned kegs. The next time I go down to the basement I think I will pressurize them.

Yeast and Fermentation / Re: Lager Temp
« on: December 03, 2013, 11:25:32 PM »
I have always been in the cold Crash camp but IDK now that I have read the Yeast Book. 

Chris White (White Labs) states in his book about yeast, "Very little happens once you take the yeast below 40 degrees Fahrenheit.... Rapid reduction in temperature below 40 degrees F (less than 6 hours) at the end of fermentation can cause the yeast to excrete more ester compounds instead of retaining them. In addition, if you plan to use the yeast for repitching, you should avoid very rapid temperature changes (up or down) as they can cause the yeast to excrete heat shock proteins. Traditional lager conditioning utilizesd a slow temperature reduction...The brewer will start the process of slowly cooling the beer at a rate of 1 to 2 degrees F per day to avoid sending the yeast into dormancy. After a few days the beer has reached a temperature of 40 degrees with still some fermentable sugars remaining, about 1 to 2 degrees Plato.

Now I'm not so sure a rapid cold crash is a good idea although I have never noticed off flavors from doing a cold crash and my re-pitched lager yeast seems to ferment the next batch without issue.

So I decided to move the lagers to the keezer at 50F.  I tried to set the fridge to the warmest setting but it still stayed at 41F.  I thought it would be warmer.  Interestingly, for the 2+ days that the carboys were in the fridge the one with the WLP 840 was going gang busters with significant (3 inch) krausen but the Wyeast 2124 was barely active.  Thanks for the input.

The Pub / Re: Spirit distillation
« on: December 02, 2013, 05:17:52 AM »
Distillation of spirits is legal in all states (there are no "dry" states).  To do it legally you need a DSP (distilled spirits plant) permit

Yes this is true but that is on the commercial side.  What I was trying to convey is that in Missouri we are allowed to include distilled spirits in the 200 gallon per 2 person household for personal and family use without having to have a license.  So we can legally do homemade spirits in MO without having the tax collectors knocking at our door.  AFAIK, we are the only state with that exemption.

This from the AHA website for MO:  311.020. Definition of intoxicating liquor
The term "intoxicating liquor" as used in this chapter shall mean and include alcohol for beverage purposes, alcoholic, spirituous, vinous, fermented, malt, or other liquors, or combination of liquors, a part of which is spirituous, vinous, or fermented...No person at least twenty-one years of age shall be required to obtain a license to manufacture intoxicating liquor, as defined in section 311.020, for personal or family use.

The Pub / Re: Spirit distillation
« on: December 02, 2013, 04:12:06 AM »
While we were working on getting the Missouri homebrew law updated last year to allow us to pour homebrew at festivals, we noticed that it is actually legal to distill in Missouri!  AFAIK, MO is the only state where distillation of "spirits" for human consumption is legal.  Of course it is still prohibited under federal law.  So I guess that puts us in the same situation as Washington State and Colorado where marijuana is legal in the state but illegal federally.

I brewed a Dortmunder Export yesterday and finally got it cooled down below 50F this morning in the fridge.  I split the batch and pitched half with WY 2124 and half with WLP 840.  We had to leave early this morning before I could get the keggerator emptied of kegs to re-configure for my lager ferment at 50F.  So, I just left the carboys in the fridge figuring I would transfer them over when we got back home.  Well I just got back home 12 hours after pitching and found both carboys bubbling away in the fridge at 40F.  So, should I ramp them up to 50F or just leave them alone at 40F?  It sure would be nice not to have to empty the keggerator out to use it as a fermentation chamber.

I tried to buy some of this last week for an APA I was brewing.  My LHBS didn't get any in their weekly Wyeast shipment because Wyeast was out of stock/backordered on the West Coast IPA yeast.  I guess it has been popular?

General Homebrew Discussion / Re: pH Meters
« on: September 22, 2013, 10:26:42 PM »
I'm hoping to purchase a pH meter in the near future.  I found this old thread.  So, I'm just checking to see if anyone has any additional comments, given that this is 2 1/3 years old?

General Homebrew Discussion / Re: Quick Beer?
« on: September 06, 2013, 03:40:29 AM »
Lennie, kudos for exposing more people to homebrewing with your donation.  Just remember you still have to "market" your beer even though you're giving it away.  Make it sound exotic yet "safely" adventurous for the BMC crowd.  I would call it something like an Unfiltered Pre-Prohibition American Lager.  That should get their attention!

So by asking which you should get first, you are really saying you want both!  Don't over think it, just add up the cost for the "starter" version of each of the systems you are considering (keg vs. all grain) then buy which ever one of the 2 will cost you the least.  That way you don't have to wait to start enjoying one of new processes.  If by chance the purchase of the 1st one leaves you with surplus cash, then it will be all the sooner to buy the second one.

For me all grain taught me more about brewing than kegging ever did.  A shout out to Denny Conn for his cheap and easy batch sparge method that works so great.  So its just that all grain brewing adds more enjoyment and value to my "beer time" than kegging.

I've got 15 kegs and 2 keggerators but frankly I don't find bottling to be all that much more work than cleaning and maintaining 2 draft systems in the long run.  A lot of folks who tell me how much simpler it is to keg, seem to forget about all the time and effort that goes into building the keggerator, cleaning and maintaining the beer lines or the time spent driving to get more CO2, etc.  You get the idea.  Its not just that you are only cleaning one keg instead of 50 bottles, there is considerably more time and effort in involved in kegging than just that.  Yes, it is cool to pour yourself a cold draft beer but it is also nice to hear that "pftttt" from a bottle conditioned beer.

The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 14, 2013, 10:50:45 PM »
PA is kind of known for it's bizarre and backwards liquor laws as well the overzealous folks on the liquor control board who 'enforce' the law.

Words to remember when we are all in Philly next month.

Exactly what I was thinking!!!

Kegging and Bottling / Re: Pin lock VS Ball Lock
« on: May 11, 2013, 03:07:46 AM »
I stopped by "The Home Brewery" in Springfield MO today.  I wanted to pick up a few more ball lock kegs.  The 12 I have are full.  They used to sell them (Last Fall) for $35.  Today, they were $49.99 and really beat up.  I didn't buy any because I thought it was crazy to pay for kegs that looked like they were in a tornado.  The owner's wife told me that most people will have to switch to pin lock because that is all they can find now.  So why is that?

Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: May 04, 2013, 04:01:52 PM »

I'm totally stealing this photo.  It is so appropriate for other forums as well.

Homebrew Competitions / Re: NHC regional experiences
« on: May 04, 2013, 03:29:50 PM »
What does Mini-BOS being checked mean on the online entry page?

1+ for Geoff's explanation.

Congrats for making it to mini-BOS.  That is something to be proud of.  If my beers didn't place the first thing I look for is to see if it made it to mini-BOS.  It means that the judge team who evaluated my beer thought it was in the top 20-30% of beers in that flight.  Most flights are between 8-12 beers and most judge teams will advance 2 or 3 of those beers to mini-BOS.

During the mini-BOS, the judges will rank the beers without regard to your previous score.  Therefore, it is possible for a beer that scored lower on the scoresheet to win 1st place.  This was very confusing for me the first time it happened to me.  My beer got a 44 and the beer that won only scored a 42.  How was that possible?  Actually, the mini-BOS removes scoring bias between the judge teams and truely selects the best beer.  Now that I have judged multiple mini-BOS rounds I understand this much better.

Congrats to Mississippi Brewers!

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