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Messages - dkfick

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The Pub / Re: Mezcal (artisnal)
« on: July 28, 2015, 05:05:03 AM »
I picked this up after the NHC in Tijuana. Have not had a chance to open it yet (too many open whisky bottles at the moment)

Kegging and Bottling / Re: Arrrggghhh Both CO2 Tanks Out-of-Date
« on: July 21, 2015, 12:54:10 PM »
Usually a recertification is like $20 for me.

Ingredients / Re: Best way to reduce Ph
« on: July 18, 2015, 07:47:31 PM »
I tend to use lactic acid for German styles and phosphoric acid for American styles.

Hop Growing / Re: ATTN: Michigan Hop Enthusiasts
« on: July 17, 2015, 06:45:10 PM »
It does seem pretty cool. Too bad it's during the Michigan Homebrew Festival. :(

Yeast and Fermentation / Re: Lacto. Frustrations
« on: July 12, 2015, 10:16:28 AM »
You should be able to smell if lactic acid has been created as well. Lots of strains of lactic don't give you visible signs of fermentation like producing co2. I can't recall on that strain specifically... Not at home.

Other Fermentables / Re: Thinking about trying Mead
« on: July 11, 2015, 04:37:53 AM »
1) just as important. I typically ferment around 58F with 71b. Yeast strain makes a difference. That warm...Maybe a darker melomel (fruit mead) fermented with red wine yeast? Ymmv. I would not make any traditional mead at 70F.

2) Most people I know are against using RO water for their meads. I use RO for all my brewing and have used it for meads as well. Obviously it's fine if you can figure out the water profile you want for the mead. I wouldn't say there is a standard here though.

Yeast and Fermentation / Re: Lacto. Starter
« on: July 10, 2015, 08:10:54 PM »
No don't child crash it. It won't flocc out like yeast.

Not sure on the dusty lacto... Maybe just something about how it can often just look cloudy add the only signs it's active.

Yeast and Fermentation / Re: Lacto. Starter
« on: July 09, 2015, 10:50:10 AM »
The main difference between using raw grains and a culture are that the raw grains have things besides lacto on them.  There are things you can do to your starter to encourage lacto growth over the 'other' items in there... lower the pH of your starter wort to < 4.5, keep the temp around 105F, keep o2 out.

The keeping o2 out is directly related to your airlock/foil question.  Lacto starter use airlock.

General Homebrew Discussion / Re: Fermentation Check.
« on: July 06, 2015, 01:20:05 PM »
hmm... Maybe it's just me.. but with my spigots/racking valves on conicals I always clean them when I clean the fermenter before the beer goes in... Then I just spray sanitize them before my transfer... and if I wasn't going to transfer everything or if it was my dump valve I would then clean it and sanitize it after the dump... and sanitize it again.

It's been a long day and the above seems like rambling to me now... I guess all I'm trying to say is none of my valves would ever be 'crusty'.

General Homebrew Discussion / Re: Fermentation Check.
« on: July 05, 2015, 11:11:31 AM »
How about using the tap for getting the sample? Is this more risky than opening the lid? I guess the tap should be sanitized before and after opening it, right?
Yes if you have a spigot on it that would probably be best as long as it's not full of yeast/trub.

Kegging and Bottling / Re: Newbie has Bottling Issue
« on: July 05, 2015, 06:03:12 AM »
If it's been in secondary a month it's fine. Bottle as normal. No reason to expect anything is wrong.

The Pub / Re: Simplified BJCP Score Sheet
« on: July 04, 2015, 05:02:39 PM »
Wait. Are we arguing over an April Fools joke?
Sadly yes...

I think there is a considerable risk of oxidation from dry going late. Most homebrew IPAs I drink are oxidized (maybe grin dry hopping maybe not). I agree the risk can easily be mitigated though.

The Pub / Re: 10 Reasons Why the GABF Sucks
« on: June 30, 2015, 07:13:09 PM »
Does anyone here get upset at #2 happening at the NHC? I don't.
I agree you can pick out a beer you are familiar with.  I suppose it's a greater likelihood that could be the case with commercial beers. With homebrew I think it's much reduced unless the beer has very unique qualities or specialty ingredients.

Kegging and Bottling / Re: Ran out of CO2
« on: June 30, 2015, 08:14:33 AM »
The other worry of course is that keg may have been leaking and that's why you're out of CO2... If that's the case the beer may be under carbed already.

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