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Messages - narvin

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Kegging and Bottling / Re: Just bought a CO2 tank...
« on: June 29, 2011, 08:32:10 PM »
This company lists the operating range as -40-+200 F for their regulators.

Of course, if your garage has temperature swings from 38 - 90, you'd be better off leaving it in the fridge because it will at least be constant.  If the temperature of the tank changes, so will the pressure and your regulator setting will also change.

I keep mine in the fridge and see no temperature drifts, nor do I have a problem balancing my system according to the standard chart.  YMMV, but it seems like something that's not worth worrying about.  If it's easier to put your tank in the fridge because of your setup, do it.

Beer Recipes / Re: Saison Recipe, please help
« on: June 24, 2011, 07:42:10 PM »
Probably not.  If you want an orange color without affecting body or sweetness, add an ounce of Carafa Special

Your gypsum is quite low.... adding only calcium chloride will emphasize the malty flavor and leave you with a softer hop flavor.  I wouldn't think this would cause a grainy taste, but I would use half gypsum and half calcium chloride in the recipe you posted.

What's your yeast pitching and fermentation temperature like?  Yeast also wouldn't usually make a beer grainy, but at this point I think we're looking to find any process flaws we can.

The Pub / Re: Babalu
« on: June 24, 2011, 07:20:02 PM »
That's fantastic. After all the fighting he's done, it's great when we hear progress like this.  Here's hoping it continues.

All Grain Brewing / Re: Cold Aging?
« on: June 24, 2011, 03:02:03 PM »
Any (well, most) beers benefit from cold aging.  I wouldn't do it with a Hefeweizen but many others could use a week or so at 35 - 40 to drop out sediment.  It's not as aggressive as filtering, but I think it really helps remove unwanted flavors that come from flocculating yeast and hop sediment that gradually make their way to the bottom of your keg and come out in the first few pours.

I don't filter at home, but I've tasted a hoppy beer at a local brewery right before filtering and then after, and you really do get a crisper, more prominent bitterness when you remove the yeast.

Bottle conditioned beers will clear on their own in the fridge, but it's easier to pour when you don't have a big cake of junk at the bottom of each bottle.

The Pub / Re: RIP Columbo
« on: June 24, 2011, 02:55:34 PM »
A giant?  Andre the Giant isn't just A giant....

The Pub / Re: RIP Columbo
« on: June 24, 2011, 02:34:27 PM »
I loved him in Colombo, but really the thing that cemented him in the heart of my generation was the grandfather in Princess Bride.

You have to be the first person I've ever heard admit that they actually watched Princess Bride. :D

You have to be the first person I've heard of who hasn't watched and loved it.  I'm sorry for you....

I'm now officially embarrassed. I got this mixed up with The Princess Diaries, which was silly and sucked. I haven't seen the Falk movie, so I won't comment on it.

So, ironically, now you're the only guy I've heard admit that they actually watched the Princess Diaries  ;)

The Pub / Re: RIP Columbo
« on: June 24, 2011, 01:04:41 PM »
I loved him in Colombo, but really the thing that cemented him in the heart of my generation was the grandfather in Princess Bride.

You have to be the first person I've ever heard admit that they actually watched Princess Bride. :D


Awesome movie... not sure if there's some stigma with the word princess, but most people I know were secure enough to get over that when they turned 12.

All Grain Brewing / Re: lagering newbie
« on: June 24, 2011, 11:17:13 AM »
I agree that freezers were not designed to cycle on and off frequently.  They are designed more to keep the ambient temperature well below the freezing point and anything below that really doesn't matter.

However, a fridge is designed to keep the ambient temperature within a range, and their compressors are designed to handle frequent on-off cycles.  Think about how many times at 26 cu.ft. fridge's door is opened on a summer day with 5 kids running around.  However, this kind of activity is not common with a freezer.  You usually open that bad bear up once or twice a day and that's it, possibly less.

Normally in modern frost free systems only the freezer has the evap, and the fridge thermostat operates a duct, allowing freezer air to blow into the fridge. The compressor runs until the freezer is satified, the thermostat powering the compressor is only connected to the freezer. If the fridge requires cooling but not the freezer, there's plenty of freezer air to circulate into the fridge after the compressor has turned off. Eventually the cmpressor will start again when the freezer temp gets too high.

If you have a small mini fridge, there's a freezer box on top that stays at freezer temps.  On a wine fridge, they usually have a disclaimer saying something like "Do NOT leave the door open for an extended period of time, or repeatedly open and close the door, as this can shorten the life of the compressor".

All Grain Brewing / Re: lagering newbie
« on: June 24, 2011, 06:18:23 AM »
I'm with Tim. I use two small freezers to ferment two buckets each. I have dual stage temp controllers with the probe in the air in the freezer. If I were to stick a 80º bucket in there and tape the probe to it the temp in the freezer would go to  minus 20º until the bucket reached 68º, running constantly and the mechanics getting pretty toasty in my 90º garage. Plus, the other bucket went in at, say 76º where does that end up when the thing finally shuts down?

Nope, everything nice and easy, probe in the air set at 66º and both buckets gently get there in about 8-12 hours, while the freezer mechanicals get to work, rest work, rest........

Freezers were not designed to cycle on and off repeatedly with the coolant never reaching its coldest temperature.  You want it to run continuously and then shut off for a while for the sake of its lifespan. If you're not going to measure the temperature of the wort, at least set the differential to 4 degrees, or put the probe in a small jug of water to avoid rapid cycling, as air temperature caused by convection currents changes quickly.

When I can't get my wort down to ferment temps and need to drop it 20 - 30 degrees before pitching, I find that the worst that happens is that I overshoot by about 5 or 6 degrees.  Setting the target temperature higher at first fixes this problem.  Another advantage is that with the freezer running constantly, I can get it down to pitching temps in about 4 hours.

All Grain Brewing / Re: lagering newbie
« on: June 23, 2011, 10:27:19 PM »
Tim, I'm going to have to disagree as well.  A fridge is designed to cool air, but not to your fermentation temperature target of 68, or even 48 for lagers.  The coils will always be chilling the air well below your desired temperature, and it's the job of a temperature controller to regulate the duty cycle of the compressor to keep it within your desired temperature range.  Measuring your desired temperature -- beer temperature -- is the best way to do this.

I always ferment with my probe in a thermowell, and the wort temperature swing during fermentation is never more than +/- 1 degree from the target. 

If you are measuring the temperature of the air instead and set the threshold to a single degree, it will be more consistent but far worse for your compressor because it's cycling on and off so much.  Increasing the differential when measuring the air means that the air will heat up and cool down more even though the beer won't be affected as quickly due to its thermal mass --  which is exactly what happens when you measure liquid temp, except you don't have to guess what temperature your beer is at.  So I really see no reason, practical or otherwise, not to measure the beer temperature directly.

The Pub / Re: 4 Restaraunts Where You'll Never Get a Table
« on: June 23, 2011, 10:22:39 PM »
If it's hard to get, it must be good!  The way things are going, homebrewers will be able to make a small fortune on ebay soon.

"FS: One bottle of Imperial Uber Stout, vintage 2006.  The only bottle from the batch available for sale, ever! (as all others exploded).  Lost for years but recently unearthed in a 90 degree attic.  Aged in rich Mexican plastic for 15 months.  Rich, roasty, vinous, acidic from a pedio infection, bottled in a corona bottle by a bearded lunatic homebrewer living in the picturesque mountains of a far off place.  $900 OBO"

General Homebrew Discussion / Re: Can I make whiskey in Florida
« on: June 23, 2011, 10:11:13 PM »
Can you make whiskey in Florida?  Yes.
May you make whiskey in Florida?  No.  ;)
This discussion should be done more discretely.

Yes/no is binary, so I'm pretty sure it's mathematically impossible to be any more discrete. ;D

Ha!  You managed to be a spelling nazi and make a math joke all in one post... well done  :D

If only there were a plant people in Alabama could grow that naturally produced alcohol.  Because, you can't criminalize a naturally growing plant, right?

Yeast and Fermentation / Re: East Coast Yeast
« on: June 23, 2011, 08:22:11 PM »
The manufacturer is pretty much just one guy selling through his LHBS.  He's been giving out sour blends to people on for a while, but I think the demand got to be so large that he realized he had a market  :)

I may have to go out of my way to stop by Princeton homebrew the next time I drive up 95.

Homebrew Clubs / Re: Virtual Homebrew Clubs And Competition
« on: June 21, 2011, 09:06:14 PM »
I have nothing to add except that I think it'd be funny if all of the Northern Brewer forum-ites started listing their club as "NB Navy".

AHA Coast Guard, anyone?

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