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Messages - roguejim

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I have one of the ceramic reptile lamps with the metal "safety cage" around it.  I place the safety cage on a pyrex pie pan that fits perfectly onto the condenser box in my fermentation freezer. I works great and has consistently for a couple years now.

How do you control the temp?

I've never tried using a light bulb, but this this stuff works pretty well:

You can tape it to the inside of the refrigerator so that it heats the whole space up rather than wrapping it around just one carboy.

Is your temperature controller dual stage?


Yeast and Fermentation / Heating a fridge in cold shop...Will this work?
« on: October 27, 2015, 11:57:49 AM »
Day-afternoon temps have been in mid-60s; night temps in mid-40s.  Shop is uninsulated, and currently at 58F, outside air temp, 53F.  Supposedly, temps will hit 68F by this afternoon.

I have a side-by-side refr/freezer that holds 2 carboys, stacked, on the fridge side.  I use a Johnson thermostat/controller to maintain ale/lager temps in Summer.  Since temps are dropping at night, I'm thinking of hanging an incandescent (halogen, maybe?) light bulb inside to keep it warm.  What watt bulb would you guess would suffice?

Yeast and Fermentation / Re: WLP300...eliminating sulphur before kegging?
« on: October 19, 2014, 03:51:46 PM »
I use a copper immersion chiller.  The last time I used this strain, was for a hefe.  No sulphur.  The time before was a dunkelweizen that produced sulphur.  I guess I kegged it before all the sulphur had dissipated.  Now, another dunkelweizen, and sulphur again.  I'll give it plenty of time before kegging, 2 weeks, maybe even 3.  I've never used any weizen yeast strain besides Weihenstephan.

As the fermentation subsides, will the sulphur still be able to get past the airlock?  Do I want to remove the airlock, and put a piece of foil over the top of the carboy?

Yeast and Fermentation / WLP300...eliminating sulphur before kegging?
« on: October 19, 2014, 01:46:28 PM »
Here's the particulars:  1.056SG Dunkelweizen.  Used a 1L starter/stir plate.  Yeast was only 1 month old to begin with.  Two days fermenting at 64F, and I'm getting aroma of sulphur in the fridge.  Should I leave the beer in the fermenter until sulphur aroma dissipates?  Any tricks to getting the sulphur out?  The last dunkelweizen turned out the same way, but I kegged it, then ended up dumping the keg because I couldn't stand the sulphur aroma. 

Yeast and Fermentation / Re: Wyeast Paks arrived swelled
« on: June 06, 2014, 11:15:56 AM »
Where I live in southern Oregon, this seems to be a recent phenomenon in the last couple of years, i.e., that most, if not all smack paks are partly swollen (some worse than others) at the retailers.  I don't like it, but, maybe it's not really an issue? 

Ingredients / Horizon as a dry hop?
« on: May 27, 2014, 11:23:33 PM »
How would you compare the pungency, or intensity of Horizon as a dry hop with other notable hops, such as Simcoe or Columbus? 

Kegging and Bottling / Re: Plastic Regulator Washer...Source?
« on: March 22, 2014, 07:43:58 PM »
The ones I get from the gas supplier are solid, with no hole.  Does it matter?

Kegging and Bottling / Plastic Regulator Washer...Source?
« on: March 21, 2014, 11:18:34 PM »
I'm trying to find the white, plastic washer that fits within the regulator's connector, the one you tighten by hand to connect the regulator to the tank.  Thanks.

Ingredients / Caravienne in an AIPA
« on: February 21, 2014, 12:39:10 PM »
What will caravienne do for an AIPA?  I'm unfamiliar with this particular specialty malt.

All Things Food / Christmas Dinner
« on: December 25, 2013, 07:22:20 PM »
Here's what we got going here in Grants Pass, Oregon...

Garlic-HorseRadish Crusted Smoked Prime Rib.  Recipe adapted from one by Tyler Florence.

All Things Food / Re: Carnitas
« on: December 25, 2013, 06:36:38 PM »
I routinely smoke a pork butt, pull/shred it, and give it a quick crisp in some grease for tacos.  Not technically carnitas, but no self respecting Mexican would turn it down, either. 

All Grain Brewing / Re: Wheat malt...poor extraction
« on: July 07, 2013, 09:24:55 AM »
Correction:  Bestmalz is my pils malt.  The wheat malt is whatever German brand the LHBS is selling.

As for the crush, my mill is set such that my efficiency runs 75-77% for all brews in the ~1.050 range.  This hefe came in at 64%.  Maybe I'll have the LHBS pulverize the crap out of it next time since I don't want to mess with my mill on the few occasions when I brew a wheat beer.

All Grain Brewing / Re: Wheat malt...poor extraction
« on: July 06, 2013, 07:59:22 PM »
Ot could be that the number you're using for the potential extract of the wheat malt is higher than the malt really is.  Just a WAG.....what potential are you using?

uh...whatever Promash uses under German wheat malt.  I'm using Bestmalz.

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