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Messages - narvin

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46
General Homebrew Discussion / Re: inkbird 308 question
« on: June 20, 2017, 06:44:58 PM »
Thermowells have major drawbacks when using "dumb" thermostats. By the time the probe hits the set point, the outside of the beer and the chamber are much colder. I get a much greater overshoot with my thermowell compared to the side of the fermenter. PID based thermostats are a different story.

In my experience you don't get overshoot of beer temperature unless you're chilling 20+ degrees to lager temp all at once.  During fermentation beer temperature cycles no more than 1 degree lower.  Air is not that conductive, so unless the fermentor is up against the wall of the freezer it's not cooling that quickly.

It doesn't matter what temperature the chamber is; it's the beer temperature that matters.  Glycol is cooling the outside of a conical at a much lower temp than the set point.

47
General Homebrew Discussion / Re: HBC
« on: June 20, 2017, 06:35:47 PM »
Yeah I also missed the forum meetup this year.  I talked to narcout a bit but the rest flew by without noticing other forum members.  At least we got some hops!



48




I know that agitating beer while carbonating can lead to temporarily increased carbonic acid which can be undesirable, but had no idea introducing CO2 into a purged vessel could cause oxidation.  Can you point us in the direction of any articles or other documents describing how that works?

Folks here have reported that commercially available CO2 is not 100% pure.  The small amount of O2 can cause staling over the long term.

"Can" being the key word there.  Many people have never had that problem with commercial CO2.

I think the distinction should be made that people who have started utilizing Low Oxygen methods have seen this issue pop up consistently. It seems to present itself more readily under those conditions.

Not trying to detail further though, sorry.

so a simple solution to the problem is to eliminate low 02 brewing methods..

If you spent the time and effort and created one of the best beers you ever brewed, wouldn't it be a bummer to see it ruined by the O2 content of your CO2?

Agreed, ignorance is not bliss.

Next batch will be transferred to the keg on day 4 with dry hops and spunding valve.  It will be interesting to see how it ages.  Not surprisingly, natural carbonation at the end of fermentation is recommended by JC from Trillium.

49
Commercial Beer Reviews / Re: Got an unusual offer today in my email
« on: June 20, 2017, 05:26:40 AM »
If you preview the link (add a + to the end of the bitly url) it goes to a marketing lead gen form.  Agree that the offer sounds too good to be true but the devil's in the details.

50
General Homebrew Discussion / Re: inkbird 308 question
« on: June 18, 2017, 02:35:25 PM »
You don't want it to maintain a tight air temperature range because quick cycling is bad for the freezer, which is designed to operate for longer periods below freezing.  The jug of water is what I do if I have multiple kegs for conditioning or serving.  If you're fermenting, measure the beer temp directly by attaching it to the side like others have mentioned.  Air temperature is basically irrelevant, as it is not that conductive.

51
Anyone can enter as long as they don't brew on pro equipment.  I say why not... Just because you are a pro doesn't mean you're good  ;)

52
The Pub / Re: Seen at homebrewcon
« on: June 17, 2017, 05:48:25 PM »
Lame.  Sorry.

Years ago (last century in fact) I went on a mine tour at Leadville Colorado.  I had to relieve myself in the mine offices, the dry, as the terminology goes, where the miner's change out of their work clothes to their going home clothes.  There was this, in the drain of the urinal.



Not stickered on the outside, but in the money pit itself.

Hatred of InBev borders on political discussion, does it not?  A point I bring forward to the moderators in case they decide to delete my post.  And for the record, I do not care.

How exactly are craft/homebrew buyout discussions even remotely political?  If they are going to pretend to be independent, I'm going to keep pointing out that they aren't. 

53
The Pub / Seen at homebrewcon
« on: June 17, 2017, 12:28:37 PM »

54
The Pub / Re: What is the Purpose of this Forum?
« on: June 09, 2017, 09:14:01 AM »
re.

I also would ask everyone to keep in mind that not every homebrewer is pulling down a mid-six-figure income or has infinite brewing space and electrical capacity or infinite time...my sense is that this little piece of demographic information is sometimes where things go off the rails. I greatly admire those who create amazing beer using inexpensive improvised systems--that takes _real_ skill!

A big plus one from! This is exactly how I feel. I'm not a rich man and cant afford the best of everything. I don't have 4k lying around to drop on a shiny new electric HERMS. But, I built a very nice electric system for a couple hundred bucks. Did I use cheap Chinese PID's? Yes. But they work just fine and I paid $15 for them. I didn't have $160 to spend on a March pump. But my little $15 Chinese one works just fine for what I need it to do. So go ahead and be down on a brewer because he doesn't have an infinite money tree. But I can tell you one thing, by building it yourself and having to source parts on a budget, you know your rig inside and out. If it breaks, you know exactly how to fix it.  And, there's so much more satisfaction in drinkning a great beer that you made with your own equipment.

We don't look down on you because of your equipment, man.  There are plenty of other reasons to choose from!  ;D

55

This is not a knock in any way, and it mirrors my experience nearly exactly. The U guys beat the hell out of beer and can't tell a difference, I agree in the fact that pre-low oxygen I could do the same.
HOWEVER, brewing low oxygen, you can't even look at the wort wrong and it then goes poof into a "normal" beer.  So why strive to do what we do, when the slightest thing turns the beer back to normal like Cinderella at midnight? Because once you taste beer with no oxygen, you are forever tainted and will go to any length to make that stick around. Narvin's reaction, resonated immediately with me, because I have been there. Thats what prompted the low oxygen brewing question, the differences are so dramatic now. I just hope someday you all get to taste that! It's un-explainable, to those who have not.

I hear you, and remember you saying that spunding was one of the biggest difference makers.  I will find out on the next batch.

On the other hand, in your opinion what do you think of the copper specifically in terms of the hop flavor and the effects post-carbonation? Given the use of some other anti-oxidants as well as brewtan b, do you think this would have a large effect on hop flavor due to accelerated oxidation?

56
The Pub / Re: What is the Purpose of this Forum?
« on: June 07, 2017, 02:52:10 PM »
Phil, I couldn't agree more with you.

The thing is, every time I've thought - "hey, I should go check and see what's going on with the AHA Forum" the top few threads are mostly bickering for no productive reason or threads simply discussing the lack of civility. :-\

The AHA Forum used to be a place were I could learn something. It used to be a place where we all respected each other. Where I wouldn't get PMs telling me that I was doing things wrong. From my stop ins over the past year or so, it hasn't changed much from when I left. Which is a shame.

I guess I have to ask, respectfully, what you were learning 2 years ago that is so much better than what you could learn here now?  There are only so many times that you can be told how to maker a starter (and then after that, only so many you can be told that your yeast are suffering from shear stress).  I feel like I've learned more here in the past year than the year or two before.  I'm not saying that there hasn't always been good information on here, because there has.  The content changes, though, and it has to, or you're just repeating yourself.

57
All Grain Brewing / Re: What FG should I be shooting for
« on: June 06, 2017, 09:40:14 PM »
I'm drinking an all-grain beer of mine that was mashed at 152 for an hour, and also features a pound of sugar. (Invert syrup, in my case.) OG was 1.052.

Mine finished at 1.002, but still has plenty of body. If your beer finishes this low, make sure you're careful with how you carbonate it. Too much CO2, and it'll definitely get thin. Aim for a more British level of carbonation, and things will be fine.

Curious, which yeast strain?  Some people get superattenuation like this but I never have, even with a true pitch of Dupont cultured yeast (made it to 1.004).  Not judging  :D

58
All Grain Brewing / Re: What FG should I be shooting for
« on: June 06, 2017, 09:35:45 PM »
hello all, I just brewed an Ale. 10lbs American pale  2row (aka briess I believe), .5 lbs crystal 60, 1 lb table sugar, 1 oz Bravo hops, and 1 packet of US-05 dry yeast.  I did a brew in a bag method in a 5 gallon pot and would add boiling water as needed during my hop boil time in order to finish with about 5 gallons, more like 4.75 gallons.  My OG was 1.064, and I am curious to know if anyone could tell me what sort of FG I should be shooting for? I will be checking with a hydrometer to see what I end up with, I just threw this recipe together real quick but have no idea what sort of ABV I may end up with!
Thanks!

1.011.

Seriously though... there are a lot of variables here.  but with that amount of sugar, the OG, and US-05, pretty much any mash temp should get you down to 1.008 - 1.012 I'd think.

59
General Homebrew Discussion / Re: Wanting to move to all grain
« on: June 06, 2017, 09:26:57 PM »
If you have the big pot and burner you're 90% there.  Coleman coolers are great for converting to mash tuns.  Denny likes the braid but I've made them with a bazooka screen and cooler bulkhead kit that they sell at most homebrew stores, and like that setup.  Either way it's a mash tun that you can use now and in the future if you increase to 10 gallons for a good price... check Walmart (I know) for end of season specials on coolers.

https://www.walmart.com/ip/Coleman-62-Quart-Xtreme-5-Wheeled-Cooler/181351865

If you haven't drilled your pot yet, you should.  Siphoning or pouring out of a 20 gallon kettle is no fun.  It's easy and the $8 step drill bit I got on amazon worked wonders with nothing but cold hose water (no drilling oil) and the weldless bulkhead kits are great.

60
The Pub / Re: What is the Purpose of this Forum?
« on: June 06, 2017, 09:10:21 PM »
I know what you're feeling Phil, and yet I'm having a hard time putting it into words.  You probably felt the same way  :D

I'm not cancelling my membership but honestly I really don't look at the magazine anymore.  This is more about me than the content, though.  I think the AHA does good and I go to the conference every year, so I couldn't quit if I wanted to.

I do think that the categories in the forum could be rethought.  Most people don't really know where to put their posts.  General Brewing is a catch-all, and unless it's yeast related or some stainless steel welding porn there's no reason to put it anywhere else.  It doesn't really makes sense to me to have a General, All Grain, AND Extract forum.

I also don't think there should be a dedicated forum for any specific topics or theories (shaken not stirred, LODO, etc).  But... we might be lacking a "Tech Talk" forum.  I think there was more openness to formulae and crap like that on the email distro, but that was just the audience at the time.  If what we're aiming for is a place for all levels, it might work to keep the hardcore math and brewing text references in a separate place.  That doesn't mean that topics like that can't be introduced or referenced elsewhere, but the details could be posted there (and linked in other forums for the adventurous).

Just a thought.

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