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.

Topics - ccfoo242

Pages: [1] 2 3 ... 8
Equipment and Software / Getting hot water in my garage
« on: January 08, 2016, 12:16:29 AM »
Dumb question...can I just attach a hose to my water heater drain valve (assuming the hose is rated for that temp) and have access to hot water in my garage when cleaning up after brewing?

Ingredients / Is there a chlorine/chloramine test?
« on: December 26, 2015, 12:09:49 AM »
I'd like to periodically make sure my carbon filter is still good. I see lots of chlorine test strips on Amazon but are these the right test for checking for chlorine in tap water?

Equipment and Software / 20 gallon SS Brewtech Infussion mash tun
« on: December 23, 2015, 01:47:00 AM »
Anyone else here have one? If so can you confirm that the drain valve is supposed to angle down? None of the photos I find online have a good picture of it from the side. Their support staff says this is correct.

Do I calculate estimated mash pH using the water amount that's put in the mash tun or the total water used in the system? I use Bru'n Water currently and I'm trying to wrap my head around how mash chemistry changes when switching to this mash method.

Equipment and Software / That's a weird looking SSR
« on: May 02, 2015, 01:55:21 AM »
Ordered from Amazon.

How the heck does something like this happen? At least I can get a refund.

Equipment and Software / New gear just for sours?
« on: September 17, 2014, 01:10:49 PM »
Do people really have two sets of gear? One for sour beers, one for regular?

If the worry is that your regular beer will get infected then doesn't that mean your sanitation is bad anyway? By this I mean: if I don't clean and sanitize my gear well enough I will risk infection from any of my previous brews, sour or not.

What am I not understanding?

Sent from the future using Tapatalk

The Pub / Woo invades hop growers
« on: May 18, 2014, 01:22:30 AM »
I saw a tweet from @slohops that made me cringe:

"Some small hop fields here in Slovenia are pest and deasease protected by homoeopathy preparations. Last year results very good.#health#hops"

Now, I know there will be some of you who believe homeopathy cures your headaches (Head-on, apply directly to the forehead) and some of you will be asking "homeo-what?"

To those who don't know what homeopathy is:

To those who know what it is and think it works:


Equipment and Software / Do I really need to season an aluminum pot?
« on: March 05, 2014, 11:08:13 PM »
I picked up a winware 5 gallon pot so I could do some small batches indoors and it has instructions saying it should be seasoned to reduce the chance of discoloration.

Is that really necessary for homebrew use?

Sent from the future using Tapatalk

Equipment and Software / Now that I have a pump to whirlpool with..,
« on: February 26, 2014, 05:40:02 PM »
Should I ditch the bazooka screen and create a pipe that pulls from the side?  The bazooka gets clogged with hops even if I uses hop bag and it isn't low enough to pull all the wort.

Ideas?  I've been googling images of how people do this and it's all over the place with the variety of solutions.

Sent from the future using Tapatalk

Equipment and Software / Paint options for zinc plated slotted angle
« on: February 05, 2014, 02:57:04 AM »
I'd like to build something like this:

But I'd also like to paint it. I imagine black high temp paint will work but I'd rather it be gray. I've looked around and the only other colors i see are for engine block paint and it's only rated to about 500F.  Any suggestions?

Yeast and Fermentation / Lactobacillus and sugar water = gloop?
« on: January 09, 2014, 02:46:44 PM »
My son's biology project was to compare attenuation of brewers yeast and lacto using wort, apple juice, and sugar water. We prepared samples of nearly identical starting gravities if each and fermented in one-gallon growlers. The results were mostly as expected except for the sugar water. We used table sugar and filtered rap water and boiled for 10 minutes just like we did the wort.

But the one fermented with lacto (wlp677) came out with the consistency of hand sanitizer. Like a thin clear jelly. Also it smelled like nail polish remover.

Any ideas why it came out like this?

Sent from the future using Tapatalk

Ingredients / Sierra Nevada's water profile
« on: November 28, 2013, 03:07:16 AM »
Is their water profile known?  All I've heard about them is that they use acid to get their water ph to 5.5 prior to mashing (don't recall where I heard that). What else is known like sulfate or chloride levels?

Sent from the future using Tapatalk

I had two beers in a row have the same wild yeast infection. Starts off slightly fruity and peppery then progresses to gross over a few weeks. I've successfully brewed two more beers without any problem and I'm trying to figure out exactly what happened.

Both beers used the same hops for dry hops, from the same supplier. I knew I had a problem with the first beer when I brewed the second, so I was extra careful about cleaning and sanitizing.

Both beers are cloudy even after using Irish moss in the boil (and gelatin after kegging for the second one).

My latest two beers are both lagers and neither tastes off after 8 days fermenting.

So, is it at all possible that the hops was the source of the wild yeast?

What are some other sources? Is it as easy as wind blowing it into the kettle while I'm chilling? I keep a lid mostly on (doesn't fit perfectly with chiller in there).

For what it's worth these were my 24th and 25th batches and my first infection (if you don't count the maggots that one time  :o )

Ingredients / IPA Experiment - Sulfate/Chloride
« on: November 25, 2013, 01:53:47 PM »

Haven't tried this myself but I agree with the results based on changes I've made over the last two years of brewing and adjusting RO water.

What I'd like to see is how absolute numbers effect the flavor or perceived bitterness. By this I mean make two or three IPA's with the same ratio, like 3 to 1, but have different sulfate PPM levels for each, like 50, 150, and 300.

Can someone point me to a device that will let me press a trigger to release co2 for bagging hops or purging the top of a carboy?

Sent from the future using Tapatalk

Pages: [1] 2 3 ... 8