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Messages - anje

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61
The Pub / Re: Shortshipped grain from AHS
« on: December 24, 2012, 05:09:35 PM »
I tend to look at it as a percent variance. 2% I'm totally OK with; 5% is where it starts to bug me.
However, this is 12% variance. Definitely sufficient for calling AHS and tsk-tsking them.

62
Equipment and Software / Re: Small fridge for temp control?
« on: December 23, 2012, 07:54:32 AM »
Hmm, that one does look promising.

I keep eying the mini-fridges that keep appearing on Craigslist (university town, so we have considerably more of those than full-size units listed), but they tend to have a compressor taking out a nice chunk at the bottom and are usually too short for a fermenter with an airlock above that point.

Probably obvious, but if you can go to the store, bring along an empty fermenter WITH an airlock (assuming you use one) to see if it fits.

63
Kegging and Bottling / Re: co2 tank filling
« on: December 21, 2012, 10:00:06 AM »
I questioned the guy before and he gave me some BS about it may heat up and expand so they can't fill them to 5#s.
Temperature change isn't going to affect weight/mass.

64
Ingredients / Re: 6-row and rice - how much can I use?
« on: December 21, 2012, 07:35:58 AM »
I'm confused. Why did they ask you to make homebrew if they want BMC style beer? Surely, by the time you've gone through all your testing, it would be cheaper to just get a keg of macro-pilsner, even if they're just reimbursing you for ingredients.

65
General Homebrew Discussion / Re: Forgot to add roasted barley
« on: December 21, 2012, 07:31:50 AM »
How's it taste now, as oatmeal not-stout?  If it's drinkable, I'd just go with it.

66
Equipment and Software / Re: Going Fermometer?
« on: December 18, 2012, 10:38:56 AM »
I like them, have them mounted on my buckets.

As was stated, if you use a water bath for temperature control, you'll want to make sure you mount the thing horizontally above the water line.

I've also got a few from the fish section of the petstore (from when I really wanted to check the temp and didn't have access to my not-so-local HBS for a day or two). Cheap and bright, but mine only go down to 64F.

67
Kegging and Bottling / Re: Dishwasher Sanitize vs. Jet Bottle Washer
« on: December 17, 2012, 09:26:40 AM »
I've been a bit scared to use my dishwasher, tbh. Do all of you who use it not have rinse-aids? Or are those not as much of a problem as I've been led to believe?  (Killer hard water here means that I'll have opaque glassware before long without adding something.)

68
General Homebrew Discussion / Re: getting started
« on: December 15, 2012, 06:33:51 PM »
Honestly, I haven't seen a kit with a wort chiller. I bought my kit, a turkey fryer (with 7.5 gal pot) and a wort chiller before my first batch. I have been using the 7.5 gallon pot even all grain. I plan on upgrading to 15gal eventually, but 7.5 is great for full boil extract batches, and is only a bit small for all grain.

I found one kit with a wort chiller in it, the kit upgrade #3 might be where i'm going to start.

http://www.homebrewing.org/Beginner-Beer-Making-Kits_c_205.html
For the record, I wish my starter kit had come with an immersion chiller instead of a glass carboy. Or a bucket with a hole in it, for that matter (it was meant to be a bottling bucket, but I'm finding it it relatively worthless as I prefer to bottle with a siphon). I'm waiting to see if I get the chiller for Christmas; if not, it's the first thing I'm getting with Christmas money.

69
Kegging and Bottling / Re: Dishwasher Sanitize vs. Jet Bottle Washer
« on: December 13, 2012, 02:43:52 PM »
I
P.S.  no reason to rinse iodophor

learn something new every day.
I suspect it depends how much you use. Tried some nasty-finishing beer at the last homebrewers' meeting that more experienced tasters and brewers than me (read: BJCP National) said was iodophor.

70
Yeast and Fermentation / Re: nothing is Happening
« on: December 13, 2012, 12:46:56 PM »
for my second batch i was thinking of starting fermentation right away in the Carboy, then use a water bath with a fish heater in the 72 degree range what do you think?

I think 72 is to warm. Think maybe 65.

if 65 is better then i wont need to do a water bath, i thought i would have started at a higher temp to get the yeast going.  My house normally sits right around 65-68, but what about the carboy idea?
My house always sits in that range, too, but I use a water bath. My logic is that this cushions the temperature swings substantially and helps to keep the temperature down during the stages when fermentation is really going. During that time, the temperature inside the fermenter can get quite a bit over the ambient temperature, so cooling is helpful.

71
Kegging and Bottling / Re: Dishwasher Sanitize vs. Jet Bottle Washer
« on: December 13, 2012, 12:37:56 PM »
I tend to see the jet bottle washer as something that's used for cleaning the bottles, not sanitizing. You need to do both (even if cleaning is just rinsing the bottles after finishing the beer).

I use a wine sulfiter filled with Starsan for my sanitizing step, and find it much quicker and more enjoyable than anything that involves dunking the bottles.

72
Ingredients / Re: Storing HOP Pellets
« on: December 12, 2012, 07:37:53 AM »
So, how does the oxygen that is in there get purged?

like any standard pin lock - depressing the poppit in the middle.
He said "oxygen."  When you have liquid in the PET bottle you can squeeze all the air out before capping it with the carbonator, then add CO2, but with hops, I don't think you can do that, so there will be some O2 in there, but very little.

I have always assumed that the idea is to fill the container with co2, wait a bit for things to settle down in there and then purge through a top opening which should get most of the o2 out as it will have migrated to the top portion of the container. still some o2 but a lot less

That's not how gases work.  Otherwise, basements would be deadly. :-)
Breweries with basement fermentation areas need to have CO2 alarms, as the CO2 source will pool. I worked in a place with sources in the form vehicles, and the confined spaces had to be tested before entry (think the pits for hydraulic hoists) as the heavier gases would pool. The mixing of gases from diffusion is not instantaneous.
http://en.wikipedia.org/wiki/Lake_Nyos
Good thing with CO2, at least, is that if you're in an area with excessive levels of it, you quickly feel breathless. (Not that you'd want to go down to a basement where it's pooled, but if you're aware of the effect and can easily escape, you've got built-in sensors for it.)  That's not the case for other gasses -- for example, there are plenty of horror stories about people working with liquid nitrogen in enclosed spaces who never knew what hit them.

73
Extract/Partial Mash Brewing / Re: IPA time
« on: December 11, 2012, 12:33:34 PM »
Personally, I wouldn't waste Amarillo for bittering.

Also, if you feel you can't get through all those hops, I'd be happy to help you with them.

74
General Homebrew Discussion / Re: Infection Because of Chamber Mold?
« on: December 10, 2012, 10:08:02 AM »
Oh, and bleach is a sodium hypochlorite solution. Chlorine dioxide is a gas (though there are tablets that release it for hikers purifying water), and you need a specialized chamber to use it. Good for hospitals and the like using equipment that can't be autoclaved.

Aqueous ClO2 is a pretty common CIP sanitizer. It's shipped as a 5% alkaline solution (pH ~9) and then acidified just prior to use. http://www.fivestarchemicals.com/wp-content/uploads/StarXeneProductSheet.pdf

No concern about evolving chlorine gas unless the pH drops below 3.
OK, I stand corrected. I'm more familiar with it in gaseous form, as some of my lab-mates have been looking at the mechanisms by which it kills bacteria.

75
General Homebrew Discussion / Re: Infection Because of Chamber Mold?
« on: December 10, 2012, 08:12:27 AM »
Check out your valves and spigots. I know I got some nasty-looking schmutz in the spigot that came with my bottling bucket, in a spot where I could not disassemble it for a thorough cleaning. Just attempted bottling with a new one, otherwise I just bottle with a siphon for simplicity and lack of inaccessible mostly-invisible parts.

Oh, and bleach is a sodium hypochlorite solution. Chlorine dioxide is a gas (though there are tablets that release it for hikers purifying water), and you need a specialized chamber to use it. Good for hospitals and the like using equipment that can't be autoclaved.

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