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Messages - Pi

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31
Yeast and Fermentation / DR for pils while I'm away
« on: August 27, 2013, 05:12:38 AM »
It just started fermenting, but in 4 days i am going on vacation for 2 weeks. since i cant be here to do a D-rest, what should I set my temp at? I started at 48 and was gonna bring up to 50 tonight. Can I still do a DR after 2 weeks? Dang, I wish there was a temperature controller app for smart phone.
Oh yeah, it's Wyeast 2278.

32
All Grain Brewing / Re: Water build for Czech Pils
« on: August 21, 2013, 04:51:01 AM »
...I guess I don't know where brewers come up with these rules of thumb if experience dictates no problems, i.e., we tend to make things WAY more complicated than they need to be.  Me?  I try to simplify.  To each their own.
Simple is way better. I thought it would be easy enough to start with RO, and simply add the chems/mineral salts to produce a Pilsen-like water but I guess not. Does the water in Pilsen change that much? When you get answers that contain phrases like "I like to add bkhuifh for taste", or "table salt a consideration" it just clouds my thoughts.
So I ask again: How do you build pilsen water for a Czech Pils when starting with RO water? 

33
All Grain Brewing / Water build for Czech Pils
« on: August 20, 2013, 06:20:44 AM »
I want to do a 2-decoction for this and was thinking about using all RO water. What, and how much should i add to 10 gallons total mash/sparge water? Tried setting up Bruin water but i get bogged down with all the numbers- I just want to brew!
Can someone help?

34
Kegging and Bottling / Re: Clean your bottles !
« on: August 18, 2013, 11:38:12 AM »
Man, i get the same ring thing in the necks. Bottle washing is such a pain; most dreaded chore in the whole craft.What causes the ring? I was wondering if it might be iodophor residue.  I have tried to pare down my used bottles, and having so many different types isnt a help either. I wish ther was an easier way.

35
Yeast and Fermentation / dark colored starter
« on: August 15, 2013, 04:43:53 AM »
i made a 3 liter starter yesterday using 9 oz DME. when i added it to the water it turned a gray color. After boiling i let it cool and it's very dark brown almost black. i used extra pale DME. what causes this?

36
General Homebrew Discussion / Re: Be afraid, be very afraid
« on: August 14, 2013, 12:15:22 PM »
In 2006, my wife and I hiked the Appalachian Trail. finding good canned beer was nonexistant in those days, so we'd split a liter of vodka. Every evening on the trail we had a cocktail of 4oz vodka and crystal light. at first others laughed at us sitting there with "our little hiker-trash drinks". But after over a thousand miles and into PA they weren't laughing so hard. 2,175 miles took us 182 days. There were only 4 nights I didnt have a bev, only because i was too exhausted to do so, or we rolled into town where the beers flowed freely. One HAS to reward one's self after walking all day.
I have since modified. I found a vodka that comes in aluminum bottles (Kru). I bought some 1.75s, drank the vodka, and now we fill them with whatever I have on tap. If you're just going for an overnight-er they are perfect.
I wish i had bought a couple cases of Bud Lite when it was in the aluminum bottles; those would've been perfect for backpack or on a boat.
Pack it in, pee it out.

37
Yeast and Fermentation / Smack or dont smack?
« on: August 09, 2013, 05:53:02 AM »
I'm making a starter this weekend using 2 packages Wyeast czech pils. i read somewhere the yeast is actually in the liquid, not in the blister. Was wondering if i should: a) just dump the liquid in my starter, b) smack, mix and then dump in, or c) smack, wait to swell and then pitch to my starter?

38
Yeast and Fermentation / Re: First Stir-plate Starter
« on: August 08, 2013, 11:02:29 AM »
If you are having trouble with the bump in the bottom, try offsetting it slightly.

39
Yeast and Fermentation / Re: Exploding bottles, what the heck?
« on: July 29, 2013, 08:38:50 AM »
There's always the possibility of wild yeast in those particular bottles. You could have hit all your targets and still have bottle bombs if they sit long enough.
It sat for like four weeks after fermentation complete. I was waiting for the suspension to drop out. Turns out All we're gushers. Dang dumped the whole batch! I think euge is right. Swing tops. May pasteurize the long storage beers next time

40
Yeast and Fermentation / Exploding bottles, what the heck?
« on: July 29, 2013, 05:30:22 AM »
I bottled some porter last April in swing tops. Had one the other week and seemed over carbonated. Last night I was cleaning and heard a pop; knew exactly what it was. These are pretty heave glass too.
I have had this happen to several beers I cellar for long periods. The yeast I used was a dry fermentis I can't remember the type, just that it was in a light green packet. And I know it didn't flocculate very well.
So what do you think is going on? Usually I FC! But this one I think was bottle conditioned. Too much priming? Or is it there's still some fermentation going on? I have a dry stout that was FC'd, tastes fine except it is now overcarbed has that co2 taste. Is it just some beers need to be consumed faster?

41
Can you get a decent whirlpool with a false bottom?

42
I have a false bottom for my kettle. I was wondering about using it throuchout the boil, then when i pump out it would be in place as a hop back. Would this cause any problems with the boil?

43
Equipment and Software / Re: Wort transfer to BK pumping question
« on: July 26, 2013, 08:24:30 AM »
Thanks you guys,
10 gallons measures to 45" to the pump head, well below the max head of 4.3'. And with the upgrade Narvin's talking about and lowering my pump, 212* wort no longer cavitates on its way to the chiller. Now I can safely move hot liquor around instead of carrying kettles outside with oven mits!

44
Equipment and Software / Wort transfer to BK pumping question
« on: July 26, 2013, 05:20:14 AM »
I have a March pump for transferring my wort around but in the summer months i like to do my boils outside. the pump is situated alongside my RIMS just a couple inches off the basement floor. I live in a split foyer and want to run a hose from the pump, outside to a kettle, the bottom of which is about 4' above the pump. I was thinking about hooking the hose to the QD/valve on the bottom of the kettle and pumping the wort up into the kettle. my concern is whether the pump can handle 8-10 gallons of pressure in it as the kettle fills. Any fluid dynamics folks know if this will work ok?

45
Events / Re: Announcing the names of the winning beers
« on: July 26, 2013, 04:54:31 AM »
I think if you are gonna craft a beer for a competition, you would want to name it. Beer is like music. in many ways. its been around a long time; almost everyone likes it, and for different reasons; there are a variety of different styles; breweries are like bands; bars are like radio stations; Pandora is, well, like my refrigerator! Naming your beer shouldn't be required, but if youre gonna brew up something good enough for competitive judging, surely you can think of something to call it?
My wife writes a monthly article for a local for a free newspaper "The Bay Journal" here in Annapolis MD. the editor is the one who titles her articles, and i think sometimes the title doesn't fit what she wrote.
As for the vulgarity, refer to the music analogy. look, we are all (supposed) to be adults of legal drinking age. and if they are not going to publish the name of your beer because someone thinks its offensive then who cares (remember the "explicit lyrics"label on albums?)
Part of brewing is expressing one's self. It would be a little boring if your song #459 won a Grammy! And who would remember what beer took the gold in 2013 NHC style #23 if you didnt name it "Sto-Lat"?!!
Especially when the guy announcing the winners is so trashed he cant even pronounce your last name!

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