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.

Messages - narvin

Pages: 1 ... 68 69 [70] 71 72 ... 83
All Things Food / Re: BBQ Style
« on: October 12, 2010, 09:50:01 AM »
Chilean Sea Bass is rare now?  Its rating is going to go way up on

General Homebrew Discussion / Re: March Pumps not pumping
« on: October 11, 2010, 01:25:04 PM »
Check your hoses... you might need clamps to prevent air from being sucked in.

Also, where is your sparge water coming from?  If it's a sealed chamber, you need to vent it to allow the water to flow freely from it.

When I did 5 gallon batches, I had an 8 gallon kettle, and it was barely large enough.  I would probably start with 7.5 gallons and boil down to 5.5, and get a little over 5 in the fermenter after trub losses.

As for step infusions for mash out (or otherwise), you always seem to need a lot more than brewing calculators estimate.  I think that this is because small infusions lose a lot more of their heat during transfer than large ones.  There was some article in Zymurgy that suggested you use 194* F as the infusion temp instead of 212... this gets it a lot closer, IMO.

Also, a mash out is unnecessary.

Equipment and Software / Re: Cutting a hole in my kettle
« on: October 09, 2010, 07:43:09 AM »
Use a step bit!  Keep it slow and don't use heavy pressure... let the tool do he work.  I use garden hose water to keep it cool an lubricated.

Commercial Beer Reviews / Re: Great Divide's Tripel
« on: October 04, 2010, 12:14:44 PM »
Narvin...which store is that.  

I don't live terribly far from you and I am always on the hunt for stores with giant beer selections.

I'm still trying to find Yeti.  8)

The Perfect Pour in Columbia.  Have you been to State Line Liquors?  They also have a good selection, and it might be closer to you....

Commercial Beer Reviews / Re: Great Divide's Tripel
« on: October 04, 2010, 06:59:32 AM »
We have some great beer stores.... this is only one wall of a giant beer section:

There's also a local bar with 101 taps from around the world - lots of rare stuff - and they currently have 4 Great Divide's on.  I'm not saying that advertising doesn't mean a lot, but in the craft beer world there's so much more going on... word of mouth, online reviews, etc.

Besides, at bars, can you really see the tap handle?

Commercial Beer Reviews / Re: Great Divide's Tripel
« on: October 01, 2010, 06:12:30 PM »
I just picked The Bruery label because it was the first one I came across without the bottle showing. Pick ANY tripel label and simply based on appearance most would choose whatever vs the Great Divide labels.

Let me clarify -- no one I take seriously chooses beer by label.  People who do also choose beer based on othesr whims.  Despite this, Great Divide is doing just fine.  They've been around longer than most.

Commercial Beer Reviews / Re: Great Divide's Tripel
« on: October 01, 2010, 12:42:51 PM »
Most people I know think very highly of Great Divide. If Great Divide Tripel is overlooked, it is either because they usually make American style beers, or because they aren't as new as The Bruery and people like the latest and greatest thing.  

Equipment and Software / Re: How do you chill your wort?
« on: October 01, 2010, 12:38:58 PM »
Not to be a party pooper, but I can tell you honestly, a plate chiller is very hard to keep clean.  I used one for almost five years (shirron and then a therminator) and they are nearly impossible get completely clean without tons and tons of backflushing (both ways), soaking, etc.

That said, I never had an infection either, so its not like its a high risk, but that drawback is definitely real, so much so that it caused me to give up on them when considered in conjunction with the hassle of using them as well.  

#1 Use a screen in your kettle.  I have a homemade hop stopper and it works great to keep everything (except the cold break) out of the chiller, even on my recent Pliny clone.

#2 Backflush and purge with PBW immediately after your brew session.  If you already have a pump, just save the output of your chiller water (which will be warm) in your mash tun and use that to recirculate.  This will clean your hoses, the pump, and the chiller all at once.  Easiest part of the cleaning session.

#3 If you want, you can bake it in the oven to kill anything left over in there.  You can also run hot wort through it before you start chilling to sanitize your hoses, pump, and chiller without worrying about sanitizer.

I haven't heard of anyone I know who uses a plate chiller having infections, so I don't think it's something to worry about unless you start getting them.

Equipment and Software / Re: lost siphon
« on: October 01, 2010, 12:34:55 PM »
What size tubing are you using, and what kind of racking cane?  I've found that 3/8 on a plastic racking cane can have a loose fit and cause problems siphoning, but 1/4 is fine.

The Pub / Re: OOOH Space beer.
« on: September 30, 2010, 07:02:59 AM »
In the past, NASA has also sponsored studies on space beer, and whether or not the popular beverage can be brewed in space. Under current policies, however, alcohol remains forbidden on the International Space Station.
One study, done in conjunction with the University of Colorado, found some puzzling results about how yeast ferments in microgravity environments. The researchers, who announced their findings in 2001, discovered that yeast fermented with greater efficiency in their sample of space beer, making it more alcoholic.

Nice.  If you're having attenuation problems, try turning off the gravity!

The Pub / Re: Note to self...
« on: September 29, 2010, 01:38:37 PM »
After a little searching, here's what I'm thinking of brewing. I will probably use Fuggles instead of EKG.

5 gallons:
8.25 lbs pale 2-row (MO???)
1lb 55L crystal (I have substituted half of the 55L for 120L with excellent results)
.63lb brown malt
.63lb chocolate malt
about 25-30 ibu's of an English hop bittering only (I use EKG).
No flavour or aroma hops.

Wyeast 1968

OG: 1.054 (70% efficiency)

MAsh at 154dF for 90 minutes.

FG: 1.013.

Credit goes to this guy

The Pub / Re: Note to self...
« on: September 29, 2010, 08:05:56 AM »
I'm actually looking to make a porter really soon. Anyone got a Fuller's London Porter clone?

All Things Food / Re: Ethnic and Regional Cooking
« on: September 29, 2010, 07:51:43 AM »

We steamed some 2.5 pound lobsters up in Cape Cod this summer.  Delicious.  I'll still take blue crab as my favorite, though  :-X

All Grain Brewing / Re: Harshness - How much alkalinity is too much?
« on: September 24, 2010, 04:06:22 PM »
A RA of zero is ideally suited to brewing the palest of beers.  In my opinion, there is no need to produce negative RA values for any beer styles.  A negative RA means that your mash is more likely to descend into a lower than optimal pH range which can produce a more acidic taste, a more fermentable wort, and less body.  The charts or algorthyms that present negative RA are only there to show that you can produce that condition.  I have seen no reference that suggests that a brewer should try to mash under that condition.

Distilled water and pilsner malt produces a room temperature mash pH of 5.7-5.8.  While this is within the range for conversion, it is towards the top end of it, and for many pale beers I would suggest going a bit lower.  For Pilseners, acid malt or a decoction is often used to lower pH.  Hoppy beers also benefit from a lower pH for increased smoothness.  I wouldn't be afraid to aim for negative RA with your salt and acid additions.  I'm sure people like Kai could provide some Narziss references :)

Pages: 1 ... 68 69 [70] 71 72 ... 83