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Messages - narvin

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The Pub / Re: Bartender.....
« on: June 04, 2011, 10:53:53 PM »

Beer Travel / Re: SPEC'S Liquors
« on: June 04, 2011, 10:44:24 PM »
Almost $300? Jesus Christ... just make a beer with mostly pils, some wheat, table sugar, and wlp 500.

Ingredients / Re: Unusual Wood Alternatives to Oak
« on: June 04, 2011, 03:16:11 PM »

Yeast and Fermentation / Re: Regarding yeast starters...
« on: June 02, 2011, 11:54:04 AM »
Just a length of typical 1/4 or 3/8" ID tubing, sanitized and inserted into the spent wort above the yeast cake.  Set the flask on the side of the sink and have the free end of the tubing extend into the sink.  A standard application of oral vacuum gets the flow started.  Since the spent wort is just going down the sink, the worries with contamination due to starting the siphon by mouth are non-existent as long as you keep the flow from back washing.  

This is exactly what I do.  I also will toss the hydrometer sample in after to help stir up the yeast (making sure the hydrometer and cylinder is sanitized before collecting wort).

Equipment and Software / Re: Wort Chiller copper vs stainless
« on: May 31, 2011, 02:25:36 PM »
I am looking to make a counterflow wort chiller and I was looking to use copper for it or should I use stainless tube? Does the copper affect the beer? How many feet of tube should I use?

A lot of trappist breweries use copper fermenters. I guess they could be lined with something on the inside to seperate the beer from the copper. Would be interesting to find out.
Those look like the old time mash tun and boil kettle designs, not fermenters.

Agreed.  They sure don't look like fermenters to me.

Yep... those are the mash tun and boil kettles at Rochefort.

Equipment and Software / Re: Where to go for oxygen tanks?
« on: May 30, 2011, 06:09:13 PM »
Ideally, you're wanting food/medicinal-grade oxygen. Go to a medical supply store.

Seems like most people that aerate with O2 use the welding tanks.  What's the difference?
Medical oxygen costs more.  ;)
The purity of welding oxygen is just fine.

As far as I know, medical oxygen is the same except that you can't get it without a prescription.  So, stick to welding tanks.

Why is the river black?  Is it polluted?  Hopefully that's not where the water comes from  ;)

Beer Recipes / Re: Belgian Quadrupel ideas
« on: May 25, 2011, 06:03:13 PM »
I like CaraMunich in a quad too...  I often use more, although it's usually 60L.  Never had a problem getting great attenuation with it.  It seems to be a pretty standard ingredient in most of the Trappist beers according to BLAM, even more so than Special B.

General Homebrew Discussion / Re: Sour ale tips
« on: May 24, 2011, 11:57:32 AM »
A sour blend is a great place to start, but you'll get more complexity if you blend in dregs from commercial versions.  Pick one that you like and add it in to your beer in the secondary.

Equipment and Software / Re: cross-tee thermometer design?
« on: May 24, 2011, 10:19:48 AM »
Yeah I get that, but don't you generally need to recirculate from boiling down to a certain temperature (above 140 degrees) before you can hit your target pitching temp coming out of the chiller?

It's for counterflow / plate chillers, not recirculating.  You adjust the flow and go straight to the fermenter in one pass.

Beer Recipes / Re: Help with Kolsch mash schedule
« on: May 23, 2011, 03:05:48 PM »

I didn't reach anywhere near the 168F Mash out, I could only get to 158 with the remaining water.

Mash out won't make much of a difference anyway unless you're doing a really long sparge.  But, I told you so  ;)

It's great that you went through with it to get the experience and to have two different versions to compare.  Let us know how they turn out.

General Homebrew Discussion / Re: Competition letdown
« on: May 22, 2011, 08:02:38 PM »
You can't take it too seriously.  Competitions are about as objective as figure skating judging, but if you understand that you might get some good feedback and even a well-deserved pat on the back at some point.  When the feedback sucks and the scoring is a travesty, you can shrug it off or you can take your ball and go home, vowing never to play again. 

Kegging and Bottling / Re: Kegging leak or no leak
« on: May 22, 2011, 07:55:59 PM »
Sorry miss typed...  I tested the beer and its NOT carbonated to my liking.  Should I hear gas entering the kegs every time I hook up the gas?   Do I have leak or is the CO2 being absorbed into the beer?  Sorry for the miss communication.    :-)

How long has it been hooked up for?  It will take a week of being continuously connected to gas to absorb enough CO2 to carbonate it (without shaking or other methods of carbonating faster).  So yes, if you just hook up uncarbonated beer for a few minutes and disconnect the gas, more gas will enter the next time you hook up the gas.

Yeast and Fermentation / Re: Missing FG???
« on: May 22, 2011, 07:50:46 PM »
You are underpitching the first batch.

  2.  "When re-pitching, we just add fresh wort to the carboys" are over pitching the others.

+1 to that. Tubercle hit the noodle on the head with that one.

Definitely agree with this as well.  Yeast growth during fermentation means that you'll have significantly more yeast for the second batch, and unless it's a very high gravity beer you won't need all of it.

If your FG is 1.013 even when overpitching, I'd look at your recipe or your mash temperature to try to make a more fermentable beer.  Calibrate your thermometer against a lab grade model or quality certified digital thermometer to make sure you are mashing at the temperature you think you are.

Yeast and Fermentation / Re: Missing FG???
« on: May 22, 2011, 11:50:58 AM »
First generation of yeast is often slower.

 I wouldn't rack after 7 days in the primary... it may drop another 3 points if you give it an extra week.

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