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Messages - greatplainsbrewer

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1
The Pub / Re: I'm back...
« on: July 27, 2016, 07:09:58 PM »
I teach high school.  Would not ever want any part of the record-keeping/ meetings of sped.

2
Clarity might only be worth a point, but it can cause a placebo effect on the judge. Not saying it should, just that it could.

Agreed particularly if it's scored 'top down'.

3
All Grain Brewing / Re: Berliner Wiesse
« on: July 23, 2016, 09:09:43 AM »
Update- I purchased two bottles of Bayerischer Bahnhof Berliner Style Weisse, drank them, made notes, and dumped them into the Berliner carboy back in June.  Just took a sample- 1.003 and noticeably sour.  I didn't test with a pH meter but the sample matched my notes and memory.

Now I need to carbonate this.  The original plan was to bottle condition it with 5 oz of cane sugar.  My guess is that there isn't much of the original yeast (1007) left in good condition.  It occurred to me that the acidic beer might be inhospitable to fresh yeast.  I have a packet of s04 that I planned to use.

Anybody have experience with this situation?

Thanks

4
Beer Recipes / Re: marzen
« on: July 22, 2016, 07:32:26 AM »
Started subbing some Kolsch malt for pils in several lager recipes.  I've been pretty happy with the results- seems like the malt became more pronounced with fewer and smaller crystal malt additions.  Ofest on tap right now is:42% Kolsch, 28% Vienna, 28% Munich, and 2% Caramunich added at vorlauf just for a little color.

5
Kegging and Bottling / Re: Kegerator frustrations
« on: July 21, 2016, 12:20:15 PM »
Should also mention that the carpenter that built the bar trim is getting impatient.  Something about how the plumbers always hold up the project.

6
Kegging and Bottling / Re: Kegerator frustrations
« on: July 21, 2016, 12:19:15 PM »
Currently at 10 feet of line at 38F air temp in the cooler.  15 second pour for a pint- just for reference, obviously not a commercial operation under time constraints.  In my opinion (SWAG) it is pouring at about 60%.  Now my reference was to 1/4 inch line in the previous kegerator with different faucets.  Its better but not there yet.

EHall- thanks for the pdf; lots of great information.  I have to believe at this point that this 3/16 line has much less resistance than the traditional 3/16 line.

7
Kegging and Bottling / Re: Kegerator frustrations
« on: July 20, 2016, 11:06:05 AM »
I would agree that 14 feet is a lot- at 2.2 lb/ft of resistance and 2 feet of lift I wouldn't think it would pour at all.

All three kegs were tapped using a cobra/picnic tap and all poured fine before being transferred into the kegerator.

Is the 2.2 lb/ft of resistance accurate?  Does anyone who has this line installed want to chime in with their experience?

Sorry if the frustration comes through the keyboard.  Thanks for the tips so far.

8
Kegging and Bottling / Re: Kegerator frustrations
« on: July 20, 2016, 10:37:04 AM »
They all pour slowly.  I've vented all 3 kegs - APA in there too- and reduced pressure to 12 psi.  Beer trickles out but isn't foamy. 

9
Kegging and Bottling / Kegerator frustrations
« on: July 20, 2016, 08:45:50 AM »
Just built a new kegerator and am having a difficult time plumbing it.  The CO2 regulator is set to 15 psi and the cooler is at 39-40F.  I have checked the regulator against another CO2 regulator and have taken the temp with a Thermopen in the beer being dispensed as well as a jar of water left in the cooler overnight.  I had very little difficulty plumbing my previous kegerator but this one is killing me.  Right now I have 14 feet of 3/16 inch ultra barrier silver plumbed to one perlick faucet.  MoreBeer claims that this line has a resistance of 2.2 lb/ft which looks to be reasonable.  I have about 2 feet of rise from the center of the keg to the faucet.  Math isn't my career or specialty but it would seem to me that 6 feet of line would be about right.  Not even close- straight foam even after the first two pints- more than enough to fill the line with beer fresh from the keg.  So I attached the remaining 14 feet.  It gets really interesting here.  I was testing on an Oktoberfest and it occurred to me that I was going to go through a lot of a favorite beer getting the line length correct.  The Ofest poured slowly through the 14 foot line but not foamy.  I switched to a Helles- same CO2 manifold, cooler, regulator everything as the Ofest.  Straight foam.  What could possibly be happening here?

Previous kegerator was 1/4 inch vinyl lines.  Had them figured out in a few minutes.

Thanks in advance for any ideas.  Hopefully I'm overlooking something simple.

10
Equipment and Software / Re: Add a secondary regulator
« on: June 29, 2016, 04:58:57 PM »
Thanks Martin

11
Equipment and Software / Add a secondary regulator
« on: June 29, 2016, 12:02:16 PM »
Planning the plumbing on my next keezer.  I currently have a three port manifold with a threaded plug in the end.  Would adding a secondary regulator be as easy as replacing the plug with a nipple and threading the secondary to it?  I'd like to be able to run a lower pressure off the secondary regulator.

Thanks

12
Extract/Partial Mash Brewing / Re: Brew Kettle Size
« on: June 10, 2016, 08:17:41 AM »
I might be against the grain on this but if I could go back and do it over again I'd buy bigger.  I use a 10 gallon megapot and target 6 gallons at the end of the boil.  I lose between 2 and 3 qts when I rack to my carboy and plan on losing another qt or so when I rack to a keg.  The problem I run into is that this particular pot is rather wide and I have a boil off rate over 1.7 gal/hr.  So on a 90 minute boil I have to start with over 8 gallons which puts the level of the wort at a little more than 2 inches below the top of pot.  This makes boilovers likely.

Having said that I suspect that the newer dimensions (taller, narrower) might reduce that boil off rate. YMMV

13
All Grain Brewing / Re: Berliner Wiesse
« on: May 28, 2016, 09:49:51 AM »
Thanks for the responses.  Racked it to a secondary carbon. pH is only at 3.8 on a freshly calibrated meter.  Next time I go to the big town (Omaha) I'll pick up a few commercials and add the dregs.  Not out much at this point

14
All Grain Brewing / Re: Berliner Wiesse
« on: May 24, 2016, 06:50:03 AM »
OK thanks for the replies.  This is new territory for me but my thought was that if I screw this up its a fairly low cost batch.  At this point I'm leaning toward taking a gravity sample and if it is at a final gravity (1.008 ish) I'll go ahead and bottle condition it and see if it develops a little more sour character during the summer.

15
All Grain Brewing / Berliner Wiesse
« on: May 23, 2016, 07:29:18 AM »
First time attempted sour.  I have a Berliner Weisse going.  It was brewed March 28 from Stan Hieronymus's recipe in "Brewing with Wheat."  It was 50/50 pils and wheat malt with about 2.5 IBU's of Hersbrucker.  I pitched one package of 1007 and one of 5335.  It seemed to ferment (68 F) normally but took a while to clear.  No problem, just took longer than my usual ales and lagers to drop clear.  As it began to drop clear it has now formed what I assume to be a pellicle and now looks to be 'fermenting' again with what I assume is the lactic bacteria.  Is this normal- I had hoped to turn this around fairly quickly?

My thought is that the package of 5335 with no lactic starter was not enough bacteria.

Looking for ideas, thanks in advance

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