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Topics - ccfoo242

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Equipment and Software / That's a weird looking SSR
« on: May 01, 2015, 06:55:21 PM »
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, 06:10:49 AM »
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?

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The Pub / Woo invades hop growers
« on: May 17, 2014, 06:22:30 PM »
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, 04:08:13 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?

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Equipment and Software / Now that I have a pump to whirlpool with..,
« on: February 26, 2014, 10:40:02 AM »
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.

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Equipment and Software / Paint options for zinc plated slotted angle
« on: February 04, 2014, 07:57:04 PM »
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, 07:46:44 AM »
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?

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Ingredients / Sierra Nevada's water profile
« on: November 27, 2013, 08:07:16 PM »
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?

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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, 06:53:47 AM »

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?

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I'm looking for ways to limit how much I have to lift since I had surgery earlier in the year. Since Jax water sucks I fill two 5-gallon jugs at the grocery store with RO water. I want to pull the water up from the jugs and into my pot to heat up. Other than the hose that comes with it not being good for drinking water, is this ok for pre-boil water?

General Homebrew Discussion / My new brewing assistant
« on: July 31, 2013, 06:18:45 PM »

2013 New Belgium Bike by ccfoo242, on Flickr

I won this last Saturday night at the First Coast Cup. Pretty stoked...

Beer Recipes / Help with Evil Cousin scaling
« on: July 17, 2013, 08:22:56 PM »
Wondering if anyone can help me scale this recipe down to homebrewer size.

I emailed Jamil to get his Evil Cousin recipe and he gave it as he brews it:
For 37 bbl:
2300# GW pale ale malt
50# C15
100# dextrose

600 g hop extract 60 min
8.55 kg columbus 0 min
8.55 kg apollo 0 min
11.4 kg cascade 0 min

6.65 kg columbus DH#1
6.65 kg cascade DH#1
8.9 kg apollo DH#2
5 kg simcoe DH#2

OG 16.4 FG 1.4

Ferment around 69F with WLP001. Mash is 149F.

For the 0 min hops how long is that in the whirlpool?

It used to be 90 min now it is just 30 as we can knock out at a bbl per minute.

Here's what I put into Beersmith. I realized the percentages are different, I was rounding... should I not do that? Also, I had no idea how to translate hop extract to regular bittering hop. This uses my best guess.

BeerSmith 2 Recipe Printout -
Recipe: Evil Cousin
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 7.50 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.10 gal
Estimated OG: 1.070 SG
Estimated Color: 6.9 SRM
Estimated IBU: 96.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.8 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
13 lbs                Pale Ale Malt, Northwestern (Great Weste Grain         1        91.2 %       
4.0 oz                Crystal 15, 2-Row, (Great Western) (15.0 Grain         2        1.8 %         
1 lbs                 Dextrose (Briess) (1.0 SRM)              Sugar         3        7.0 %         
19.00 g               Magnum [12.10 %] - Boil 60.0 min         Hop           4        30.7 IBUs     
50.00 g               Cascade [5.50 %] - Boil 20.0 min         Hop           5        12.3 IBUs     
37.00 g               Apollo [17.00 %] - Boil 20.0 min         Hop           6        28.2 IBUs     
37.00 g               Columbus (Tomahawk) [15.40 %] - Boil 20. Hop           7        25.6 IBUs     
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         8        -             
28.35 g               Cascade [5.50 %] - Dry Hop 4.0 Days      Hop           9        0.0 IBUs     
28.35 g               Columbus (Tomahawk) [15.40 %] - Dry Hop  Hop           10       0.0 IBUs     
38.00 g               Apollo [17.00 %] - Dry Hop 3.0 Days      Hop           11       0.0 IBUs     
22.00 g               Simcoe [13.00 %] - Dry Hop 3.0 Days      Hop           12       0.0 IBUs     

Mash Schedule: My Mash/Sparge
Total Grain Weight: 14 lbs 4.0 oz
Name                Description                             Step Temperat Step Time     
Mash In             Add 5.00 gal of water at 160.2 F        149.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun, , 4.39gal) of 168.0 F water

Created with BeerSmith 2 -

Commercial Beer Reviews / Newcastle Bombshell
« on: July 03, 2013, 07:09:03 PM »
This isn't getting great reviews on the various beer sites, but if you're looking for a light, refreshing session ale to drink this summer give it a try. Lots of cascade on the nose with a tangy taste. Wets my whistle while I wait for Lagunitas to ship this years batch of Daytime to Jacksonville. (of course it's no where near as hoppy as Daytime)

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