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Messages - khillje

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1
All Grain Brewing / Re: CLOUDY Weizen
« on: May 03, 2013, 10:21:35 AM »


is this bottle or keg? besides the pectin mentioned, looks like the first pour from the keg when you get most of the yeast blow off.
[/quote]

It's from the keg.  I'm a bunch of beers past those first yeasty pulls though.  I'm guessing it's the pectin. 

2
All Grain Brewing / Re: CLOUDY Weizen
« on: May 03, 2013, 10:19:48 AM »
How did you handle the berries? If you heated them prior to adding them to the fermenter it could be pectin haze.

I think this may be it.  I usually steam my fruit which works quite well, but my steamer broke.  This time I'd put the strawberries in shallow casserole dishes a baked them.  Probably a bit too long.   Nearly looked like puree when adding to the fermenter.  I noticed a lot less fruit character too this time.  Back to the steamer!

3
All Grain Brewing / CLOUDY Weizen
« on: May 03, 2013, 08:39:51 AM »
So I brewed this hefe and fermented it with some strawberries.  I've never used this yeast strain before (Bavarian Weizen - WLP351).  I did notice in the starter that this yeast looked "clumpier" than any other I've used before.  Now obviously hefes are supposed to be cloudy, but this one came out pretty dense.  Tastes fine once the sulfur cleared out, but is this normal?

Photo might not give it justice:

4
General Homebrew Discussion / Re: Brewing Attire
« on: April 12, 2013, 09:02:20 AM »
My thesis:

All of the MOST bad a$$ manly men throughout history, until very recently, wore skirts of one kind or another.

The scotts, the romans (and associated cultures), the pacific islanders, the list goes on and on.

Germans don't wear kilts because they don't make them long enough.

5
Kegging and Bottling / Re: Bottle Labels
« on: April 11, 2013, 08:46:01 AM »
I'm wondering if it would be possible to silk screen bottles (like Stone Brewing or New Belgium's Lips of Faith Series)?  This would be pretty fancy and time consuming, but if you have bombers that you're always re-using, etc.  I'm thinking just your "brewery" name for silk screening and define the brew on the bottle cap.  I'll be brewing some beers for my wedding and I have to give bombers away as gifts rather than have them put a keg on tap.  This is a way around the liquor law/license.  I'm thinking it would be nice to make some fancy bottles!

6
Equipment and Software / Re: My Keezer Build
« on: April 10, 2013, 12:41:41 PM »
Looks like a good start on the build.

Make sure to use large enough casters to handle the weight easily.  I originally used 1.5" swivel casters and had issues moving it with kegs in it.  I changed them for 3" swivel casters (front ones lock) and have no trouble rolling it around when needed now.

Paul

Thanks for the heads up!  Did you mount the casters directly to the freezer, or did you make a wooden base that the freezer sits on/in?  Also, any tips on where best to mount the therm control sensor?  I'd imagine since I'll have a fan circulating the air, it shouldn't matter right?

7
Equipment and Software / My Keezer Build
« on: April 10, 2013, 10:13:06 AM »
Got a free chest freezer recently.  Added 11-1/4" in head space with the collar addition.  Stapled in reflective insulation throughout the collar.  Definitely planning on getting a fan installed in the base to get circulation throughout. Going to paint the collar white to match.  I plan to eventually add on some casters to the bottom so I can roll it out to my patio for summer parties (after the tap is added).  Still have a ways until finished, but the hard part is done.  Can't wait to start lagerin'!




8
Equipment and Software / Re: Adjustable Pressure Relief Bung
« on: April 05, 2013, 10:00:24 AM »
Yep, brewing 15 gallons and fermenting in sanke.  That's awesome!  I was thinking about getting a collar or something I used to use pipe fitting.  Sounds like with some slight modification, that would keep the bung in.  Thanks!

9
Equipment and Software / Adjustable Pressure Relief Bung
« on: April 04, 2013, 03:21:45 PM »
So a few weeks back the idea of a pressurized secondary fermentation came up in another forum discussion (Here: http://www.homebrewersassociation.org/forum/index.php?topic=15090.msg191536#msg191536) and I decided to order the part and try it out.  I'll be brewing this weekend and I'll be using this bad boy during the secondary fermentation:

I'm hoping adding this will get a jump start on forced carbonation by pressurizing the CO2 let off during the secondary fermentation.  Time will tell if the pressure of ~12 psi will release out of the valve first or push the bung out of my keg first.  I'll let you know how it works!


10
General Homebrew Discussion / Re: recommended homebrew shops in CO.
« on: March 29, 2013, 02:40:09 PM »
I recommend Beer at Home (near 120th and Pecos).  There's a bunch of great and helpful guys there and they've got a large selection of whatever you'll need.  There are closer shops to Wheatridge, but I find Beer at Home to be the most inviting/helpful.  They'll often have brew demo days too, which might be a good place to start for your brother-in-law.

11
All Grain Brewing / Re: Help in identifying off flavor
« on: March 27, 2013, 09:36:42 AM »
Hmmm.  It sounds a bit like you have an infection.  How have your cleaning tactics been?  Always lean toward overkill when it comes to cleaning and sanitizing.

12
Equipment and Software / Re: Hoses gone wild
« on: March 14, 2013, 01:37:43 PM »
Awesome!  That sounds like the ticket.  Thanks!!

13
Yeast and Fermentation / Re: Imperial Side Car
« on: March 14, 2013, 01:37:01 PM »
well it's hard to say. is this all grain or extract? what makes you think that the target FG is 1.026?

The only really safe way would be to perform a forced (or fast) ferment test where you take a sample and warm it up, put it on a stir plate, do everything you can do to make those yeast eat every bit of sugar they are able to metabolize. that FG is the real possible final FG. then figure out how much sugar you want remaining to get your target carbonation level and rack at that gravity.

I suppose alternatly you could rig up a pressure release valvle on the growler that can be set to the desired PSI for the level of carbonation you want. then as the beer ferments it will simply retain the correct level of disolved co2.

Hmmm.  That's an interesting thought!  I wonder if I just rig up something (like this: http://www.amazon.com/Control-Devices-Series-Pressure-Adjustable/dp/B007GDY3CU/) to always use an adjustable pressure relief valve during secondary fermentation.  This could get a head start on the carbonation, correct?  I usually brew 15 gallon batches so I ferment in half barrels, rack over for secondary, and just hook up the secondary to the kegerator for force carbonation.  I always brew all grain.  The target FG was just calculated from my Beersmith software.

14
Equipment and Software / Re: Hoses gone wild
« on: March 14, 2013, 01:22:49 PM »
So with a quick disconnect (like this: http://www.northernbrewer.com/shop/female-stainless-quick-disconnect-x-1-2-barb.html) connected to a short hose coming off the tee in my beer/gas lines, when I disconnect my CPBF and there's just the female fitting dangling off the tee, no beer or gas will escape this, correct? Sorry if I'm being a little thick on this.  You're not kidding, these things are pricey!!

15
Yeast and Fermentation / Imperial Side Car
« on: March 14, 2013, 10:00:38 AM »
So I brewed a Russian Imperial Stout last weekend.  Had a bit extra after the carboy was filled, so I made a little side car fermenter in a growler bottle.  As an experiment, I'd like to rack this one over before it's fully done fermenting to let the residual sugars carbonate in a swing top growler I have.  When would be the best/safest time to do this?  I'm using WLP028 Edinburgh Scottish Ale Yeast if that matters.  To be clear, I know this can be a dangerous endeavor, so I do plan on wrapping it in a bag, putting in in a box, covering it with a crate, and lowering it down a manhole (kidding), while it conditions.  It's currently been about 5 days since I brewed.  O.G. was 1.11 and the final target is 1.026.

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