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Messages - erockrph

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931
Sam Adams Boston Lager and Bass Ale just because I've had so much of them over the years; Otter Creek Pale Ale and Stovepipe Porter, because they don't make them any more; and Arrogant Bastard just because it's such a secret

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932
General Homebrew Discussion / Re: Starsan question... bear with me
« on: March 19, 2016, 06:40:07 AM »
FYI - here are the results of a test a ran a while back comparing a few sanitizers. There were some valid concerns brought up regarding my procedure, but regardless it certainly gave me confidence about using StarSan keep a vessel sanitized prior to use.

https://www.homebrewersassociation.org/forum/index.php?topic=24913.0

933
Kegging and Bottling / Re: Spunding valve
« on: March 18, 2016, 07:16:14 PM »
For $20, this one is doing me fine right now:

https://www.morebeer.com/products/adjustable-pressure-relief-valve.html

I plan to get one with a built-in gauge when I get a 2nd fermenting keg.

934
I drop my son off at school at 8:42, so the strike water gets turned on around 9AM. Depending on whether there are extended whirlpools or not, I'm usually done by the time I leave to pick him up.

I used to set up the night before, but the less the wife sees of my brew gear in the kitchen, the happier everyone is :) Now I have it down so I weigh and mill my grain while I heat the strike water, weigh my hops during the mash, clean up the mash tun/drill/mill/hops/etc during the boil and sanitize my fermenter while chilling. Brew day is busier, but there is less bleedover into family time that way.

935
Ingredients / Re: Time to brew some Belgian beers....
« on: March 18, 2016, 03:10:29 PM »
 Show-off

;)

Let us know how it turns out

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936
Speaking of alternative fermenters, Brewcraft has just started shipping the Genesis.  Looks good.

I hadn't heard of that but just checked it out.  I don't really like the idea of a one-time use disposable liner; it seems kind of wasteful.
Yeah, I understand why someone would be interested in that, but it's not my cup of tea. Star-San before and PBW after has been doing me just fine.

937
The Pub / Re: Drew's Weight Loss
« on: March 18, 2016, 07:55:10 AM »
But what happens if Drew gains it all back? My faith would be crushed... :(
That's the tough part. I've lost 60-80 pounds at least 4-5 times in my life. But then life always seems to get in the way, old habits return, and the weight comes back.

FWIW, calorie restriction is the way to lose the weight, but exercise certainly helps you feel healthier and makes it easier to keep with the healthy eating. I've gone as low as 1200 calories a day, and that will certainly drop the pounds fast, but it's hard to keep at it. 1400-1700 calories a day seems to be the butter zone for me, where I lose a steady 8-10 pounds or so per month, and I am able to keep it going long term without feeling like I'm starving myself.

Lean protein has always been my staple when trying to lose weight. When you cut your calories way back, you still need to make sure you're getting enough protein. Chicken, egg whites, vegetarian options (Trader Joes Meatless Meatballs are great), etc. are all great ways to fill up and get protein while still keeping the calorie count low.

938
General Homebrew Discussion / Re: Starsan question... bear with me
« on: March 18, 2016, 07:34:10 AM »
To the OP. You only need to sanitize the surface of your fermenter. Filling it with diluted starsan is a complete waste. Like said above, use a designated 5 gal bucket to house your sanitizer. Swishing about a cups worth in your fermenter is plenty enough. It's all about contact, not volume.

I hear this but my concern is that I will not make "contact" with every little spot in a secondary or keg well enough to sanitize it properly.
This is where the foaming properties of StarSan trump its slightly narrower spectrum of antimicrobial activity. It's not just about making contact with your sanitizer, it is equally important to maintain contact throughout the full required contact time for that agent. StarSan will cling to those hard-to-reach areas because of it's foaming agent. With something like Iodophor, you can't assume that it is sanitizing the lid of your bucket fermenter (for example) unless every spot on the lid remains wet with Iodophor throughout the full contact time. You can't just spray/swish and let it stand vertically as the sanitizer will just drain off the surfaces that are not submerged fairly rapidly.

I'm not saying that any product or process is wrong. You just need to be sure that your sanitization procedure is appropriate for the product you are using.

939
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 17, 2016, 06:01:24 PM »
I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:

http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html

I was looking at that recipe also. What would you use for the invert sugar? Lyle's?
That's what I use. From what I understand the brewers invert sugar used in the UK is a bit different, but Lyle's is easy enough for me to get my hands on and is a close enough substitute as far as I know.

940
Chest freezer plus temp control is a top option. The other is your own grain mill if you don't have one. I went with the mill first, since I have a basement that works well enough for fermentation temp control for the majority of my beers. Having your own mill leads to consistency in mash efficiency, and allows you to purchase unmilled grain in bulk.

941
All Grain Brewing / Re: Brewing Water
« on: March 17, 2016, 12:21:50 PM »
I have a fairly soft well, so I don't need to use RO to be able to build a water profile that suits the beers I brew. I simply start with tap water and adjust with salts/acids/baking soda to reach the ion profile and mash pH I'm shooting for.

942
I mainly brew 3 gallon batches, and a 5-gallon keg gives me everything that a conical can except for the yeast harvesting. The best part is that I can set my PRV to 15 PSI at the tail end of fermentation and have a mostly-carbed beer when I jump it to my serving keg. For low-carbed styles, I have poured it immediately after jumping off the sediment.

943
All Grain Brewing / Re: Here's a recipe, make a water profile
« on: March 17, 2016, 11:42:25 AM »
It seems there's 4 beers that would somehow need tested probably in separate tests:

Water would need to be treated to like 100ppm.

1.) Just CaCl2
2.) Just CaSO4
3.) Both CaCl2 and CaSO4  (50ppm split?)
4.) Neither

I don't currently have the resources to do the test.

I just made the OP to try and get folks to think about a water profile they would like to apply to this recipe and what their intended effect was.  Apparently not much interest or not many folks actually sit down and do this type of thing.
It is an interesting thought experiment, but it's not typically how I go about recipe design. I generally start with an idea, then build my recipe (and water salts are part of the recipe) based on my goal. That doesn't look like a recipe I'd typically design, so I didn't have a lot of thought on what I'd do with the water profile.

944
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 17, 2016, 11:20:04 AM »
I can't rave enough about this beer. I need to brew more of Ron Pattinson's recipes.



1957 Whitbread IPA clone
I have brewed a coupe of Ron's recipes, and those were very tasty.
I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:

http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html

945
All Grain Brewing / Re: Here's a recipe, make a water profile
« on: March 16, 2016, 06:05:51 PM »
I know you said you were kidding about the actual brewing, but if you did I think the best test would include an un-adjusted distilled water profile (adding only H2PO4 to keep mash pH in the same range) as a control. It's hard to say what the added salts did unless you compare them to something without the addition.

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