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Messages - AmandaK

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Homebrew Clubs / Re: Selecting beers to serve at events...
« on: July 10, 2014, 03:10:37 PM »
We learned this past year that we will only be bringing as many kegs as we have taps. Our club has 9 taps and brought 15 kegs. Needless to say, some of them didn't even get tapped.

For NHC next year, I would imagine that we would limit it first to people who are attending, then to vote by tasting panel at the May meeting. We have so many events around the KC area, that whatever doesn't get to go will likely find a pouring spot at a local festival in the next month or so.

Kegging and Bottling / Re: leaking Co2 connections
« on: July 09, 2014, 11:46:58 AM »
Tape it up!  ;D

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 09, 2014, 11:10:29 AM »
Been a while since I've updated the brewery/bar build thread. It got nice outside, so we've been tearing apart the backyard and doing a full work-over on that too. Current goal is to have a new deck built by the time the KCBM Oktoberfest party hits our backyard. Oh yeah, and we've been brewing 90 gallons of beer for our wedding! Whew.

Some small progress:

I built a clip-in system for one of my gas manifolds, so there is a female gas inline QD on the manifold and several attachments for the male QD: picnic tap for flushing carboys in the sour area, ball lock gas QD for purging/sealing kegs, the Beer Gun clip in, and a clip in for the closed transfer system.

All of the male clip ins, with the picnic tap being long enough to reach the sour area:

Transferring a Dubbel for souring, glass carboy flushed with CO2:

Using the same system, different clip in, to close transfer from a keg to a CO2 flushed carboy:

You guys should know my need for organization by now:

Restart of the sour beer pipeline. I should really get another lambic going.

I never did post pictures of the interior of the kegerator, but here's Helga! I have 1/4" clear line for the beer line and 1/4" black line for the gas line. The two colors help me keep my sanity. Otherwise, it is just a mess of tubing. The clip in line is the one on the far right.

I mounted the spools of tubing to the joists to keep them out of the way:

In somewhat related news, I did manage to finally understand how to wire a temperature controller on my own! Watch out world!  ;D

Kegging and Bottling / Re: kegging and oxidaiton
« on: July 09, 2014, 10:38:45 AM »
He's primarily just trying to debunk the old adage that oxidation = cardboard.

Indeed. Oxidation can take on many, many forms. Almonds, leather, cardboard, honey, catty, aectic, licorice, nutty, 'ball point pen', musty, sherry, etc, etc. Just depends on what the source is and the environment it's in.

Back to the OP, I would look into building a closed transfer set up for transferring your beers from carboy to keg or keg to keg. As has been stated above, minimizing oxygen contact is critical. Reducing temperature swings is another good practice.

All Grain Brewing / Re: Dramatic swings in mash efficiency
« on: July 09, 2014, 10:25:32 AM »
Outside of the obvious wheat thing, your volume of dead space could be different - which would lead to inconsistent measurements.

Either way, take a good look at these two articles from Braukaiser:

Both of those articles helped greatly when I had my old cooler system and when I moved to my new system.

Yeast and Fermentation / Re: Roeselare
« on: July 09, 2014, 07:44:39 AM »
Remember, don't put the beer on your timetable.

It will let you know when it is time to add fruits (if any) or any other additions. Beer cannot be put on a schedule and sour beer is even more unruly when it comes to time frames. It'll be ready when it's ready. Best thing to do is forget about it for the first 6-8 months and then try it. From there you can wait some more (likely) or actually do something with it (less likely).

Equipment and Software / Re: Grain Storage
« on: July 08, 2014, 12:14:55 PM »

Vittles Vault II

Although now I have 6, not 5.

Yeast and Fermentation / Re: Roeselare
« on: July 07, 2014, 05:38:46 PM »
No starters with the sour mixes. I usually do a smack pack in 5 gallons and then pitch bottle dregs of things I like. I do not oxygenate as most everything I do is soured in the secondary. I also do not oxygenate my lambics that get 3278 pitched in the primary.

Define your Tables as the award categories you want, then assign the BJCP subcategories to your Tables.

Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 27, 2014, 07:01:56 AM »
Brewing TV did an open vs closed experiment way back when they first started. Used the WY hefe yeast, IIRC.

Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 05:28:42 AM »
3724 is more orange/lemon while 565 is more pepper. They both have the qualities, just in different levels.

I'm running a blend of 565/3724 now.

Equipment and Software / Re: Blichmann Boilermaker Clarity Issues
« on: June 25, 2014, 05:38:26 PM »
You could also be crushing your malt too fine.  Husk damage and a slotted false bottom equals cloudy wort.
Easy solution: rice hulls.

Homebrew Clubs / Re: Insurance
« on: June 25, 2014, 05:37:48 PM »

Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 25, 2014, 05:37:11 PM »
I would not expect the Zymurgy folks to fact check. Besides, it makes great letters to editor fodder. Write them about it.
I would not expect them to fact check either. When I was in the Gadgets Issue, both my location and club were wrong. YMMV.

Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 25, 2014, 01:22:18 PM »
PS: my last 565/3724 combo went from 1.054 to 1.004 in 7 days. 7 days! Temp from 64 to 80.

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