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Messages - tom

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I also do parti-gyle batches for my big brews. First runnings for the big beer. Second runnings for the small beer. If you have a 2nd boil kettle you can have the second runnings boiling within 15 minutes of the first.

I'll do overlapping 5 gallon batches. I keep them a step apart.

All Grain Brewing / Re: Malt conditioning rocks
« on: November 10, 2009, 04:46:28 PM »
I would like to know how long to wait for the grain to absorb it, and how long would be too long?

Last brew I sprayed the malt after each scoopfull I put into the bucket. Don't have any data because I also widened the mill gap.

Kegging and Bottling / Re: Why the preference for Ball Lock?
« on: November 09, 2009, 05:55:13 PM »
[Next time you accidentally put the gas line on in the "Out" post on a beer that has been lagering for 4 weeks and you blow sediment all up into your beer you will know.  ;)
Been there, done that.

Yeast and Fermentation / Re: reusing yeast question
« on: November 08, 2009, 05:02:14 PM »
Just use the yeast slurry, not the liquid.

Woody, do you make starters using all of the yeast slurry or a smaller amount?

Kegging and Bottling / Re: Faucet and line maintenance schedule
« on: November 08, 2009, 04:59:25 PM »
I use hot BLC, rinse, and then StarSan with a 3 gallon corny and CO2. Do you find the BLC removes stuff after the OxiClean?

Kegging and Bottling / Re: Why the preference for Ball Lock?
« on: November 08, 2009, 04:55:28 PM »
Maybe because they are easier to find? But that doesn't cover your preference at home. They are certainly more sturdy and the QDs are better. Until recently the pin-locks included metal fittings. I use pin-locks for fermenting because they are shorter and fit into my little fridge better. And I can fit more ball-locks into my serving fridge because they are a little thinner. I just found out that there are 2 different sizes of "5 gallon" pin-locks and mine seem to be a little bigger than my ball-locks. Some day I'll get around to measuring them.

Equipment and Software / Re: Magnetic VS Peristaltic
« on: November 07, 2009, 04:38:48 PM »
I dont know enough about peristaltics. Do you need special hose? What volume can they pump? Where'd ya get it?
Thanks, Tom

Equipment and Software / Re: How do you brew?
« on: November 07, 2009, 04:37:12 PM »
3 kegs on one level each on their own propane burners/stands. Soon to be converted to natural gas.
I batch sparge and use a March pump for liquid transfers.
I also use bucket heaters over night with RANCO thermostats to get the water ready and heated in the am. Mash in, coffee, comics, then brew on.
I also ferment in 5 gallon cornies. I love them.

Equipment and Software / Re: How do you chill your wort?
« on: November 07, 2009, 04:25:41 PM »
+1, although I got mine before the Shirron came out. Now I would get a Shirron (or maybe 2 for two-stage ice water chilling lagers). A Therminator costs as much as 2 Shirrons.

Yeast and Fermentation / Re: reusing yeast question
« on: November 07, 2009, 04:16:40 PM »
You could measure the baggy volume by putting the whole bag in a measuring cup.

I would like to keep yeast slurry, then use some to make a starter to get it all well-nourished and oxygenated. Anybody have any idea how to do that? I guess I need the volume of yeast necessary (maybe varying with the age of the yeast) to make a starter from.

TIA, Tom

Yeast and Fermentation / Re: PItch from smack pack or slurry?
« on: November 07, 2009, 04:02:44 PM »
The slurry should work well, if your sanitation is good. Or, if you want to be sure, you can order some chlorine dioxide capsules from Northern Brewer to clean the yeast of bacteria (but not wild yeast).
I always do a 5 gallon "starter" to grow yeast for big beers.

All Grain Brewing / Re: What kind of mash tun do you use?
« on: November 07, 2009, 03:49:01 PM »
I started with a 5 gallon Gott cooler, then got ;) a 10 gallon Gott. And now a 15 gallon keg. But I keep them all so I can use whichever is the right size, or all of them if necessary.

General Homebrew Discussion / Re: Plate Chiller or CFC
« on: November 07, 2009, 03:38:03 PM »
A Shirron is cheaper than a Chillzilla and you can buy 2 Shirrons for the price of one Therminator. So if I were living in the hot South, the ultimate chiller would be 2 Shirrons. Use the 2nd one for 2nd stage chilling with ice water (which will require a sump pump) when your ground water is too hot. Put a thermometer on the chiller output and valves on the wort output and water supply so you can dial in your wort temp.
I always backflush my plate chiller when done, then pump hot PBW through it (which I do to clean my pump and hoses anyway, so there's no extra work). Then you can soak it in a sanitizer or bake it in the oven to sterilize (see John Palmer's book How To Brew for info on time vs temp).

General Homebrew Discussion / Re: beer contamination
« on: November 07, 2009, 03:23:54 PM »
But, just because your beer may look ok, doesn't mean it isn't contaminated.

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