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Messages - tom

Pages: 1 2 3 [4] 5 6 ... 74
46
Equipment and Software / Re: has anyone dissected their plate chiller?
« on: February 01, 2013, 06:30:16 PM »
Put in enough to buy me a new one, and I'll chop my therminator into as many pieces as you want.
Me too!  I have had a Therminator for many, many years.

47
Kegging and Bottling / Re: Salmanazar
« on: February 01, 2013, 06:27:05 PM »
Just so they're ready for Sunday!

48
Kegging and Bottling / Re: CO2 Pressure vs Temperature Chart
« on: January 28, 2013, 12:19:19 PM »
Here ya go. 
http://www.kegerators.com/articles/carbonation-table-pressure-chart.php
but if you are talking about the high pressure gauge you don't need to adjust for anything.

49
All Grain Brewing / Re: mash out
« on: January 28, 2013, 12:05:33 PM »
and maybe gelatinizing any remaining starch

50
Yeast and Fermentation / Re: Yeast for English Barleywine?
« on: January 26, 2013, 06:16:21 PM »
WLP007-Dry English Ale yeast.  Pitch at 64F.  Free rise to 66F. Hold x 24 hours and then gradually let it rise to 68-69F over 3 days.
+1

51
General Homebrew Discussion / Re: Whirlpool "Strength"
« on: January 25, 2013, 10:43:54 AM »
Do you get a visible whirlpool?  When I do a manual whirlpool I stir it with my mash paddle until there is a visible whirlpool and then stop and give it 15 minutes or so to settle out.  It gives me a nice cone on the bottom.

The Chillzilla's will certainly decrease your pressure.

52
Equipment and Software / Re: Warming Fermenters a Few Degrees
« on: January 24, 2013, 02:41:29 PM »
I use a warm water bath with a heatstick and RANCO.

53
Kegging and Bottling / Re: Salmanazar
« on: January 24, 2013, 02:26:10 PM »
Oh, he's good at tying one on.
What are you putting in it?

54
Kegging and Bottling / Re: Added yeast at bottling/Now Diacetyl present
« on: January 24, 2013, 10:44:19 AM »
If it is from bacterial contamination there would be other off-flavors too.
I would keep it at room temperature until the diacetyl is gone, then chill.

55
Vote early and often!
Done.

56
Equipment and Software / Re: What 10 gal fermenter?
« on: January 20, 2013, 07:55:01 AM »
Or a 15 gallon Sanke keg.

57
Kegging and Bottling / Re: 2.5 gallon corny post size?
« on: January 19, 2013, 04:59:00 PM »
 ;)  Been there, done that.

58
Kegging and Bottling / Re: 2.5 gallon corny post size?
« on: January 19, 2013, 03:49:48 PM »
Will a gas disconnect fit?
Will the beer disconnect fit on the other side?

59
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 04:18:24 PM »
I usually do 1 minute per 5 gallons of ale, 2 for lagers or big beers.  You can re-oxygenate up to 24 hours later.  I don't have a flow meter.  I just turn it up until the bubbles start coming. 

I wouldn't trust the Grolsch bottles myself.

And do you have a way to control the fermentation temperature?  Lots of yeast with lots of sugar and oxygen make lots of heat.

Why do you not trust Grolsch bottles?

I thought about mentioning that myself. The rubber seals can dry out and with enough presure you could lose carbonation past the seals anyway.

So the advice would be "don't trust bad Grolsch bottles", right?  ;)
"don't trust bad (or potentially bad) Grolsch bottle cap seals"

60
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 10:52:17 AM »
I usually do 1 minute per 5 gallons of ale, 2 for lagers or big beers.  You can re-oxygenate up to 24 hours later.  I don't have a flow meter.  I just turn it up until the bubbles start coming. 

I wouldn't trust the Grolsch bottles myself.

And do you have a way to control the fermentation temperature?  Lots of yeast with lots of sugar and oxygen make lots of heat.

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