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Messages - HoosierBrew

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451
Ingredients / Re: Hop specific IBU Injectors
« on: January 23, 2017, 12:23:28 PM »
I wonder if these can be used for speed dry hopping.
That was definitely a thought of mine. I have some parts on order to rig up a keg injector, and this was one of the uses I had in mind for it
When you get it all hooked up, do a post about it, will ya? I'm curious about that as well and would like to know how it is implemented.

I've been wondering about this as well and thinking that something like the below might work if it was inline in your transfer tubing.  I believe they accept syringes with luer lock tips.

http://www.halkeyroberts.com/products/medical/needlefree-swabable-valves/swabable-t-port---small-bore-tubing.aspx

https://www.amazon.com/Vita-Needle-Science-Purchase-10cc-Syringe/dp/B002RUI8WS/ref=sr_1_3?ie=UTF8&qid=1485130993&sr=8-3&keywords=needleless+syringe
This is similar to what I'm planning. I plan to have a flare nut on one end of a small section of tubing, and a female luer-lock connection on the other side. The nut can attach to either a gas post or a liquid post, and the luer-lock will accept a syringe. This way I can dose my keg with finings, coffee, spice tinctures, hop extract, etc. without having to open the lid. I'm thinking that I'll probably use the liquid post most of the time, because I can back flush with some beer to be sure all of my additives get mixed in properly.



Somebody posted a simple work around to opening the lid a few months back and I've been using it since (embarrassed that I didn't think of it, though) - venting the keg and applying ~ 2psi to keep a positive CO2 pressure, then removing the PRV and injecting gelatin (or whatever) through the hole. I do like the inline idea as a long term solution, though.

452
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 23, 2017, 08:06:27 AM »
Updated Blog entry on Low oxygen filling, after the 1 week test, and some tweaks to the filler.

Here



That's pretty impressive. I'll be curious to see how the shelf life holds out.

453
The Pub / Re: Sierra Nevada Recall
« on: January 23, 2017, 06:05:34 AM »
Several brands packaged in Mills River in December/January are under voluntary recall by SN. Apparently the bottle could break in some manner causing the piece of glass to fall into the bottle.

https://mashbang.wordpress.com/2017/01/23/sierra-nevada-12-oz-bottle-recall/



I saw that. Just drank three of the Tropical Torpedo Friday. Didn't notice any issue with the bottle neck at all. Probably won't drink the other three, though. Hate to see the bad PR for SN.



Edit -  If it's ONLY on the stuff packaged 1/14/16, then I'm good. Mine was packaged 12/12/16.

454
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 22, 2017, 06:17:35 PM »
Gotcha. I know Bryan has mentioned that running starters on a stir plate are more than enough to screw up proper lodo technique by introducing lots of additional O2. Sounds like SNS is better for this process (at least for ales).

Pitching the whole lot too?


Yeah, on ales. I'm not gonna pitch lager size spent wort though. I used a repitch of 2206 for the Dunkels.



455
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 22, 2017, 05:57:06 PM »
Jon,

How did you prep that pitch of 1056?  Stir plate, SNS, repitch?


SNS on ales for me.

456
General Homebrew Discussion / Re: Dry Hopping
« on: January 22, 2017, 05:38:18 PM »
Personally, I dislike the interaction you can get between yeast and hops and always remove the beer from the yeast before dry hopping.
Denny or someone, refresh me on the science here... why is it that biotransformation only happens to hop oils introduced as a part of the dry hop and not what we add in a 160F hop stand? Nobody complains about, or seeks out, biotransformation of their whirlpool addidtions. Why not?
Right but the oils introduced during the whirlpool, upon which the yeast work/transform, should should be there when the yeast become active, no?

The biotransformation happens between active yeast and hops. Obviously no active yeast in the whirlpool.


Sure, they would. I assume not in the concentrated , non-volatilized form as would be present in dry hopping. Not a brewing scientist, just a WAG.

457
General Homebrew Discussion / Re: Dry Hopping
« on: January 22, 2017, 05:23:33 PM »
Personally, I dislike the interaction you can get between yeast and hops and always remove the beer from the yeast before dry hopping.
Denny or someone, refresh me on the science here... why is it that biotransformation only happens to hop oils introduced as a part of the dry hop and not what we add in a 160F hop stand? Nobody complains about, or seeks out, biotransformation of their whirlpool addidtions. Why not?


The biotransformation happens between active yeast and hops. Obviously no active yeast in the whirlpool.

458
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 22, 2017, 05:18:50 PM »
I've been on the low side both times so haven't built enough pressure to need to vent.

What day did you keg them on? 

Medium gravity ales seem to reach FG so quickly.  It feels really weird to be thinking about kegging a batch on day 2 or 3.


My 1.052 Dunkel was kegged on day 5. Actually the issue there was a timy pinhole leak on the bottom of the spunding valve. There was enough extract there, but I didn't build quite enough pressure because of the leak. Still ended up around 75% carbed from the spund alone. As for the 1.064 IPA I just did, I kegged at the end of day 4, and built what appeared to be around 1/2 carb from the spund alone. I used a big pitch of 1056 for it.
 

459
The Pub / Re: Songs you never want to hear again.
« on: January 22, 2017, 04:53:04 PM »
That Paul McCartney Christmas song (I don't know the name) makes me want to set fire to the earth.

I couldn't agree more! How do so many people cover it?



Yeah, brutal song. Sounds like a cheesy commercial jingle. Just gonna say it - 99% of Paul's solo stuff, not so good IMO.

460
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 22, 2017, 04:40:12 PM »
Your spunding valve will vent automatically!  That's the whole point you know


Sent from my iPhone using Tapatalk


I get it - bad choice of words. I've been on the low side both times so haven't built enough pressure to need to vent. Next time. :)

461
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 22, 2017, 03:35:24 PM »
Lodo oatmeal stout is on deck for Sunday which means fermentation days 5-7 will be over a weekend, so I'm hoping I can spund this one.

Well, I missed the spunding window (I think day 3 would have been the time but I couldn't get to it), but I just kegged it on day 7 with some priming sugar solution.

You know it's a good sign when you can't stop drinking the sample of 70 degree, uncarbonated beer that you collected for a gravity reading.  I have high hopes for this one.


Sounds like a good sign to me. Yeah, I've tried twice and yet to hit the spunding window spot on. Having to go to work makes it a little tougher. ;D.  My strategy now is, if I can't hit the 4 points over exactly, kegging at 6 points over is the next best thing and then planning to vent the excess pressure.
 

462
The Pub / Re: Songs you never want to hear again.
« on: January 22, 2017, 11:51:49 AM »
He likes variety and wasn't a controlling personality I guess. Plus I think Alan parsons engineered dark  side, I think. Maybe had some influence


Yeah, not gonna argue against Dark Side. One of the all time very great albums IMO.
 

463
Yeast and Fermentation / Re: Conan Stopped @ 1.018 on High Gravity Beer
« on: January 22, 2017, 11:37:22 AM »
Without any information on the recipe, it's hard to guess at attenuation, but at 80% ADF my first thought wouldn't be that it's stalled.


Agreed.

464
The Pub / Re: Songs you never want to hear again.
« on: January 21, 2017, 10:22:13 PM »
Mr. Roboto is a good choice for worst song ever.


Yeah, unfortunate song from an embarrassing band.
 

465
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 21, 2017, 09:05:20 PM »
Quote from: alestateyall link=topic=28551.msg374795#msg374795
I don't doubt that low dissolved oxygen brewing is generally a good thing. But, I would like to see a triangle test to see if the average drinker can taste the difference between brewer with a low dissolved oxygen process  and home brewed beer with a more typical amount of dissolved oxygen during brewing.



Well, that's my plan. I feel like I've noticed an obvious improvement but I want to see what a group of brewer friends think. As for the lodo process only extending shelf life, that's a misconception. The beer tastes better from the get go IMO. We'll see if the triangle backs that up.

I am eagerly awaiting these results. I think it's important for these type of results to be verified independent of our opinions.


Totally. I just want to be able to offer a data point whatever it is .

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