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Messages - HoosierBrew

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Equipment and Software / Re: pH Meter: Balancing cost and quality
« on: January 19, 2016, 01:47:09 PM »
Just heard an interview with John Palmer and he stated he thought the colorphast brand strips were adequate for the home brewer and that he wasn't up for the cost/maintenance the probe styles. I'm just starting to get into the water quality issue and that's why i'm asking. Anyone have any input on these strips or am i kidding myself? I don't know if i need .05 accuracy when it comes to ph.

I used them for a long time.  My experience is that they are ok at letting you know if you are in the correct range, but you can't really pin down an exact reading.

They do tend to read about 0.3 too low as Kaiser demonstrated.

They also seem to read the same whether or not you cool the sample to room temperature or just dip them in the mash (at least that was my experience).

$20 for a box of 100 is the best price I've seen:

I still use them and that's been my experience, too. I need to break down and get a meter.

Ingredients / Re: Leftover/Spare Hops. What to do?
« on: January 19, 2016, 12:51:00 PM »

Ingredients / Re: Leftover/Spare Hops. What to do?
« on: January 19, 2016, 11:44:58 AM »
I know I would need more base malt and extract but what else from grains would you use?

10 or 12 oz of crystal 40 + extract +1/2 lb of sugar would work nicely. The sugar serves to dry the beer out a bit (ie., prevent it from finishing sweet due to using the extract) . If you use software, target around 1.054 OG.

Ingredients / Re: Leftover/Spare Hops. What to do?
« on: January 19, 2016, 11:31:21 AM »
  I mostly drink/brew APA, IPA

Lemon Drop blends nicely with Cascade and Centennial. It would make a nice APA.

Ingredients / Re: Leftover/Spare Hops. What to do?
« on: January 19, 2016, 10:53:51 AM »
I know these grains arent enough (im a partial mash brewer and know I need more extract/pale malt) but here is what spare grain I have too.
1lb Golden Promise pale Malt
1lb Flaked Wheat
8 ounces Kiln Amber Malt
8 ounces Crystal 15
8 ounces Crystal 30
1lb Crystal 40
8 ounces Crystal 75
4 ounces Chocolate Malt
8 ounces Vienna Malt

Thanks for the input

You have lots of options with the grain and hops. American styles - Blonde, APA, Amber, and Brown, English bitters. Lagers if you're ready. What styles do you like best ?

Kegging and Bottling / Re: Inconsistent Keg Pressure
« on: January 19, 2016, 09:36:36 AM »
appreciate the responses. as for the manual pressure relief one I mean the one attached to the regulator (it's northeast of the knob in the picture in the link). does pulling that help me get an accurate reading? cause i didnt do that the first time around.

I never pull that one. On most regulators it's more of a pressure relief (safety) valve. I vent the keg, turn the pressure down to zero, then apply the pressure I want, to see an accurate reading.

Kegging and Bottling / Re: Inconsistent Keg Pressure
« on: January 19, 2016, 09:27:42 AM »
connected, using

what exactly is a manual pressure relief valve for btw? I asked the guy on AIH and he said you can pull it to reset the pressure cause the meter can get stuck. First time I pulled it I lost some psi.

I set the psi to 28 now and it's been there for an hour, maybe the issue is done I'll check again periodically, going to apply another soapy water test as well.

For starters, you're carbing @ 28psi. When you're ready to serve, even if you back the pressure down to say 10psi, you'll get several glasses of all foam coming out at higher pressure, until the pressure in the keg equalizes at serving pressure. If you vent the 28psi first, then set the regulator where you want to pour, you'll get beer instead of foam. Secondly, when the keg blows empty, you need to be able to get the lid off again - vent the pressure out of the keg and you'll be able to.

Edit- Also, leaks can be stubborn. You're doing the right thing to leak check all connections. Sometimes you'll have a tiny leak that can only be identified by submersing the keg in a tub of water.

Kegging and Bottling / Re: Inconsistent Keg Pressure
« on: January 19, 2016, 08:32:34 AM »
Did you apply 29psi for a period then turn off the pressure, or leave the pressure connected @ 29psi ?

Kegging and Bottling / Re: Galatin fining
« on: January 18, 2016, 06:00:15 PM »
But, regarding pulling out other flavors, I would say all gelatin does is get the yeast flavors (and anything else removed by the gelatin) out of the way which may let other flavors come through.

I agree - I focused on using it on kegged beer but overlooked the second part. Gelatin can be counted on to drop yeast, sediment, hop particles that muddy up the flavor. So in that sense, it does improve flavor (as does just cold crashing).

Kegging and Bottling / Re: Galatin fining
« on: January 18, 2016, 05:22:03 PM »
Has anyone added gelatin to a finished beer down the road. As in after it's kegged, carbonated and somewhat conditioned? Not for clarity, maybe for better flavor. I have heard gelatin can also pull out other things besides yeast that may help improve flavor. Just a thought.

I've added gelatin to kegged beer many times. No worries.

The Pub / Re: Nfl,playoffs
« on: January 18, 2016, 04:31:25 PM »
Carson Palmer is what worries about cards....depends which one of him shows up.  Carolina playing well both sides of the ball. Broncos defense didn't even look as good as it has been....and steelers really kept manning contained or he just sucked.....a little both perhaps. Not to mention too many dropped balls by his receivers. I still like the momentum pats have so sticking with them against panthers.

Sent from my iPad using Tapatalk

Agreed. I'll be curious to see how Cam Newton handles the big game. If he handles it, they're probably in, though I like how the Cards have been playing. If the Broncs win, it'll be on the D's back, not Peyton's. His best days are long gone. Hard to argue against NE to get there.

The Pub / Re: Nfl,playoffs
« on: January 18, 2016, 03:28:36 PM »
I think Seatle and then Green Bay provided the blue print to beat the Cards, AFC vs the Cards I pick the AFC, that said I think Carolina beats the AFC.

We'll see. Out of those 3 teams, Arizona is the only one still in the mix.  ;)

All Grain Brewing / Re: Helles water profile
« on: January 18, 2016, 03:22:16 PM »
I use about half of Yellow Full and add all minerals to the mash to get the mash Ca content above 40 ppm. That usually leaves the overall content with about 20 to 30 ppm sulfate and chloride. 

Thanks, Martin. I'd like to give that a shot.

All Grain Brewing / Re: Helles water profile
« on: January 18, 2016, 01:53:46 PM »
I still use Yellow Balanced.

Kegging and Bottling / Re: Hose on first?
« on: January 18, 2016, 11:03:01 AM »

The perlick flow control faucets have some negative reviews due to some internal parts not being of a high enough quality stainless to pour ciders or other highly acidic beverages.

Steve, is this issue confined just to the flow controls that you're aware of ?  I haven't seen their other faucets mentioned (I use the 630SS) anywhere as an issue for that. Seems weird that they switched to an inferior grade of SS for just those. Just curious since I pour ciders from the 630SS.
Adventures in Homebrewing addressed this in a question answer on their site.

Q: Why the warning around not recommending this faucet for low pH bevs? The Perlick site claims that the 650SS is WINEcertified. If it is SS, seems it should hold up to more acidic liquid?

A: We have learned that this faucet does include stainless parts that do not work well with low pH beverages from Perlick. This was verified with Perlick after a customer was having issues with a sulphur smell from the faucet.

Yeah, seems a shame to sell it as 'wine certified'. I'm mostly concerned  that the problem might well exist on their other faucets, too. Seems kinda likely.

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