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Topics - troybinso

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Equipment and Software / Submersible pump keg cleaner
« on: February 05, 2015, 12:15:58 AM »
I have seen some builds for a keg cleaner that uses a submersible pump, but I am wondering what temperature those pumps can handle. I have a Northern tool 1/8 hp submersible pump that I can use, but I am concerned about ruining it with hot temperatures. Anyone know the max temp for one of these pumps? It wasn't mentioned in the manual that I found.

General Homebrew Discussion / Mexican chocolate tincture
« on: November 12, 2014, 05:09:22 PM »
I would like to create a tincture with the following flavors to mimic something like a Mexican hot chocolate.

Dried chiles

I am pretty confident I can pull off the chocolate, cinnamon and vanilla with a vodka (or maybe tequila or mescal) tincture with chocolate nibs, vanilla bean and whole cinnamon sticks, but I am a little leery about the chiles. I would like to use Ancho chiles and maybe a little dried chipotle but I am not sure how the flavor will come out in the tincture. Any advice or experience?

Equipment and Software / Fill a chest freezer with water
« on: August 29, 2014, 12:59:33 AM »
Would it be possible to fill a chest freezer with water to use as chiller water for wort chilling?

General Homebrew Discussion / Additions to the seconday
« on: August 18, 2014, 11:45:25 PM »
I have a batch that I split between four carboys. The original recipe is 75% Pilsner and 25% Munich I. I added 6 IBU of first wort hops and boiled the wort for 15 minutes. I took 5 gallons and chilled to about 100 degrees then added Wyeast Lactobacillus Brevis. Original gravity for this was 1.047 and it is down to 1.005.

The rest of the batch I boiled for 75 more minutes, got the IBU up to 23, and added a smidge of Crystal hops at flameout. The three yeasts I used for the other carboys are WY3942 Belgian Wheat, Wy3522 Ardennes and WY1469 Yorkshire. The two Belgian strains taste great out of the carboy and I am ready to carb and serve them. The English yeast is kind of boring and I am thinking about adding some fruit to the secondary.

My question is this - I think I would like to add fruit to either the Lacto batch, the English batch or both, but I am not sure which fruit to add. I was thinking blackberries to the Lacto, but now I am worried that it will be too tart. It is already pretty darn sour. Maybe berries in the English version and something less tart in the sour version?

Any suggestions?

Beer Travel / Seattle
« on: June 23, 2014, 03:58:14 PM »
I am headed to Seattle this weekend mostly for some beer tasting. I am really planning on heading to Ballard to check out the explosion of small breweries there in the past few years in the hopes of getting some ideas for myself to follow suit in a different town. Any suggestions would be great, and if anyone knows or is one of the brewers or owners of a nanobrewery in the area, I would really appreciate a couple of minutes of their time so I could ask a few questions about the business. Thanks in advance.

General Homebrew Discussion / IPA: Beer style or marketing term?
« on: June 10, 2014, 03:44:31 PM »
I got to thinking about all of the different types of IPA that you can get from craft breweries. It started off with American IPA and English IPA. Then came Double/Imperial IPA. Then in the last 10 years or so there has been an explosion of subcategories of IPA including: Triple IPA, Red, Black and White IPA, IPL, Session IPA, and I am sure there are a few others that I can't think of off the top of my head.

Truthfully, I love IPA and it doesn't bother me to hear craft brewers using these new terms to get another IPA out there. Why are they doing it? IPA is the fastest growing craft beer style.  So why do they call a beer "Black IPA" instead of "American Black ale" or "Session IPA" instead of "Extra hoppy American Pale Ale"? Because IPA is what is selling the best. Craft brewers love to make beer, but they have to sell it. Homebrewers just get to do the making part. Successful marketing is a huge part of a successful craft beer business, and having a new IPA is what is popular right now. So really, the definition of IPA has changed. IPA doesn't actually mean "India Pale Ale" anymore. It just means "IPA" - which is shorthand for a beer that is extra hoppy.

For all of us beer nerds who have dog-eared copies of Mitch Steele's IPA book and have made historical IPA recipes (I am one of them), there are 10 more young craft beer drinkers who are just getting introduced to beer. For them, IPA is a flavorful new thing that tastes nothing like Coors Light. They can go into a bar or a brewpub or the grocery store and find an IPA and know that it is going to be different and exciting to drink. Sierra Nevada Pale Ale and Black Butte Porter were the beers that got me into craft beer 20 years ago, and IPA is what is getting new beer drinkers into craft beer now.

Yeast and Fermentation / Lager yeast starter smells like diacetyl
« on: March 12, 2014, 11:13:28 PM »
I made two separate starters of wyeast 2278 Bohemian Lager and they both smell strongly of diacetyl. The starters were kept at about 68 degrees. I just brewed the batch and will be ready to pitch the yeast in a few hours. I am not that familiar with lager brewing. Is it ok to use this yeast?

Ingredients / Fresh malt
« on: March 06, 2014, 08:58:02 PM »
After piping in on another thread around here about a smoked barleywine, and listening to a recent podcast about smoked beers I got to thinking about barley and malting.

I live in an area where a lot of barley is grown, and as far as I can tell it is only harvested once a year. So if this is true for everywhere then ALL of the barley is harvested in the fall and then stored for the rest of the year. Meaning a beer brewed in the summer will have 9 month old barley versus one brewed in the winter with freshly harvested barley.

Now the question goes to malting. I imagine a malting facility would be working year-round, but I wonder how often certain varieties of malt are made throughout the year. Do some of the big maltsters make enough crystal 120 or smoked malt in one batch to last for a long time?

Not sure if anyone has spent some time around a malting facility, but I guess I am just curious.

Ingredients / Fermcap-AT
« on: February 22, 2014, 05:39:01 PM »
I would like to use a foam control, and I don't want to use Fermcap-S because of FDA regulations on filtering. I have heard that Fermcap-AT works well, but I have never used, haven't seen much information about it, and am having a hard time finding it.

The only homebrew source I have found is through a shop in Eugene called Falling Sky. Can anyone vouch for these guys? I will probably add a few ingredients, including yeast, if I do go through this homebrew shop.

All Things Food / Beer braised pot roast
« on: February 07, 2014, 05:41:03 PM »
Any recipe suggestions? Favorite type of beer to use?

Equipment and Software / Chilling plastic conical fermenter
« on: January 20, 2014, 11:46:27 PM »
I've got a plastic conical fermenter that is sitting next to my chest freezer. I rigged up a stainless steel immersion chiller to attach to the lid of the fermenter with the coils in the beer. I have been running water through the coils to control the fermentaion temperature from a bucket of water in the chest freezer. It works well for cooling down to about 58 degrees, but I can't get much colder than that because the bucket of water warms up too fast and the chest freezer won't cool it down fast enough. Can anyone give some advice as to how I can crash cool the beer?

General Homebrew Discussion / Bubble foil insulation
« on: January 01, 2014, 12:41:07 AM »
I used the shiny bubble foil insulation on my mash tun, but I was wondering if anyone uses it on the hot liquor or boil kettle. I think it would help a lot in cold temperatures, but I am worried about it burning.

General Homebrew Discussion / Final gravity and moutfeel
« on: December 30, 2013, 06:35:00 PM »
If you check your final gravity with a hydrometer, then the reading describes the density of the beer, right? Does density correlate with mouthfeel? If so, imagine you have two beers, both finishing at 1.012, but one had a starting gravity of 1.045 and the other was 1.065. Would these beers basically have the same mouthfeel?

Equipment and Software / Floaties in Sani-clean
« on: December 19, 2013, 04:00:14 AM »
I was going to add on to the cloudy star-san thread, but I think this is a little different.

I like to us sani-clean (the no-foam version of star-san) for certain applications, but I have noticed that if it sits for a few days in a covered bucket, floating coagulated parts form. I am not sure what it is, but I don't like it. They mostly seem to settle down to the bottom of the bucket, but are easily roused. The pH is still in the appropriate range for effective sanitation, but I would like to know what this stuff is, and if it affects the normal usage of the product.

Any ideas?

All Grain Brewing / 16000 rpm motor for grain mill
« on: December 10, 2013, 07:46:10 PM »
I pulled the motor out of my broken down front load washer. Here are the specs on it:

110v   50/60hz  16000 rpm

Any chance I can easily slow this down enough to work as a grain mill motor? If not, anyone have any fun uses for it?

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