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Messages - AmandaK

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Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 15, 2014, 03:21:19 PM »
Yeah... I took the picture before confirming if it was closer to 40 or 45 IBUs.

The Dog's Danglers is one if my favorite beer names. I can thank my English boss for that one!

Ingredients / Re: Sourcing Phosphoric Acid
« on: July 15, 2014, 10:13:33 AM »
Holy crap. Never mind!

Ingredients / Re: Sourcing Phosphoric Acid
« on: July 15, 2014, 10:08:40 AM »
10% concentrations would still be rather expensive to use because of how much you would end up using.

How so? A 10% phosphoric acid addition of ~6 mL can bring my water (alkalinity=13, pH=8.5, 10gal) to pH=6. At $4 a bottle from NB, it'd take me most of the year to run through that.

Yeast and Fermentation / Re: Wyeast 3068
« on: July 12, 2014, 06:20:20 PM »
Sounds like the Pils malt giving off Sulfer Oder.  IT should dissipate with time.

Pils malt does not give a sulphur odor, but many yeast stains do. WY3068 is a well known rhino farter.

The Pub / Re: Genie or Chamberlain garage door openers?
« on: July 12, 2014, 07:27:33 AM »
I have two Chamberlain openers. The openers work fine,  but one of the doors likes to throw a wheel off its track if you look at it wrong. I've been getting pretty good with a hammer.

Homebrew Clubs / Re: Selecting beers to serve at events...
« on: July 12, 2014, 07:24:53 AM »
It may sound like you're being mean/rude to tell someone their beer isn't that great, but you're really doing them a disservice if you let them think their problem child is a good thing (people serving at a festival generally think their beer is great no matter the actual quality).

Our club provides two main styles of feedback: anonymous during the meeting with the group, and one on one with some of our high ranking BJCP judges - a segment called "If you really want to know".

Our club members' beers quality have improved markedly in the past 2-3 years because of this practice. Some brewers of those " interesting" beers are now brewing some fan-damn-tastic versions of those same questionable beers. It's a pretty neat transformation!

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.

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