Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - Pi

Pages: 1 ... 3 4 [5] 6 7 ... 24
Kegging and Bottling / Re: Blingmann beer gun and high carbonation
« on: December 12, 2013, 02:24:03 PM »
Bottles, everything was cold. Like 35+F. I am using about 6' of hose. How do you bottle 3+ volumes without getting a bunch of foam in the line? I MUST be doing something wrong.

Kegging and Bottling / Re: Reusing bottle caps
« on: December 12, 2013, 02:20:11 PM »
The reason I stopped using them is because they absorb aromas and flavors (especially if you do a fruit/spice mead/wine)
So you'd throw out a plastic fermenter if you used it for Fruit/mead/wine, but not for, lagers, pale ales or bitters? Could a bottle cap used for a blonde, really have an effect on something like an IPA? I mean, I reuse yeast sometimes but only when the batch i an stepping up to would be of the same or stronger type. couldnt the same rule apply with caps? 

Kegging and Bottling / Re: Blingmann beer gun and high carbonation
« on: December 12, 2013, 02:04:18 PM »
This is interesting. I just tried bottling a cider i FCd at around 3 volumes. i lost alot of cider due to foaming over. I tried it at 8psi and tried it at next to nothing. Still got alot of blowoff till the last few bottles, it seemed to settle down. Getting ready to force a Gratzer at 3.5 volumes. what the heck?

Kegging and Bottling / Re: Reusing bottle caps
« on: December 12, 2013, 01:54:21 PM »
Think about it: a bottle cap is just a piece of metal and plastic. A bottle is glass and alot of people use plastic fermenter buckets. if either of those cost .016 or whatever, would you go out and buy new fermenters and buckets every time you brew?
 I would, however, stress sanitation and make sure your caps get the same rigorous treatment the bottles do. If you are bottling something that is gonna lay down for awhile like a barley wine, then yes, use the o2 caps Same for competition beers you might need to ship.
Reduce, reuse, recycle.

Ingredients / Re: What's your favorite American "noble" type hop?
« on: December 11, 2013, 12:43:42 PM »
I've been dry hopping alot lately using Zythos.I find it very pleasant.

Extract/Partial Mash Brewing / Re: dosing fermcap in the fermenter
« on: December 11, 2013, 12:31:34 PM »
Well i added a little more fermcap but didnt seem to help. Took erockrph's advice and rigged up a blowoff. good thing that 3068 is rolling even at ~62*F

Extract/Partial Mash Brewing / Re: dosing fermcap in the fermenter
« on: December 09, 2013, 11:09:20 AM »
Hefeweizen, 12 Gallons in a 15 Gal wine carboy. OG 1.045.

Extract/Partial Mash Brewing / dosing fermcap in the fermenter
« on: December 09, 2013, 10:09:03 AM »
I already used some in the boil, but seem to have alot of foam in the fermenter when i went to oxygenate. Is it ok to add more in the fermenter?

Other Fermentables / Can't get cider to sparkle
« on: December 01, 2013, 01:51:32 PM »
Made with "apple juice from concentrate".  forced 35 psi at 42 degrees. Very hard to dispense and no bubbles. Do I need to add minerals to give the bubbles something to hold onto?

All Grain Brewing / Grain absorption
« on: December 01, 2013, 01:41:07 PM »
I was wondering what factors should be considered when determining a grain absorption rate. Is there any significant difference in wheat versus barley? If you are brewing 10 gallons of pale ale or 10 gallons hefeweizen, any noticeable difference in water needed? Is this something to consider when it's on a commercial scale (50-100bbl)?

Equipment and Software / Does wort evaporate slower than water?
« on: December 01, 2013, 12:03:32 PM »
Trying to get an accurate evaporation percentage for the system settings in Pro Mash. I am also making adjustments to my RIMS PID. Since i just wanted to run water through system, would i get different results than the same volume of say 1.060? Does water boil off faster than wort? And does Wort heat up faster/slower than water with the same heat being applied.
Is the difference to minuscule to even worry about? Thanks.

Ingredients / Water from Berkely Springs WV Good for beer? What kind?
« on: November 10, 2013, 12:48:57 PM »
Here's the analysis:

Mineral Content   Grains/US Gallon
Sodium Chloride   0.142
Sodium Sulphate   0.598
Sodium Nitrate   0.026
Potassium Sulphate   0.116
Calcium Sulphate   0.572
Ferrous Carbonate   0.005
Magnesium Carbonate   1.110
Strontium Carbonate   trace
Alumina   0.045
Silica   0.496
Ammonium Chloride   absent
Albuminoid Nitrogen   0.0012
Organic Matter   0.275
Total   10.1102
Gases   Cubic Inches/Gallon
Free Carbonic Acid   2.2
Carbonic Acid in Bicarbonates   7.14
Dissolved Oxygen   0.41

Yeast and Fermentation / Re: DR for pils while I'm away
« on: August 28, 2013, 02:26:49 PM »
Thanks all for the advice
Seems fermentation is off to a slow start. I made a
3L starter, decanted and it sat for a week. Is this normal for it to take like 36 hours to kick off? Is the yeast waking up or should I pitch another smack pack? Or should I just RDWHAHB?

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.

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? 

Pages: 1 ... 3 4 [5] 6 7 ... 24