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Messages - denny

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Kegging and Bottling / Re: bottling from the keg
« on: December 03, 2012, 02:12:38 PM »
What are you going to do with the stopper?

You get a #2 single hole stopper.  Run a piece of tubing through it long enough to reach the bottom of the bottle.  Put the other end of the tubing into a cobra tap.  Seat the stopper in the bottle and open the tap.  The bottle will fill a bit, but then the pressure will stop it from filling.  Gently crack one side of the stopper with your thumb to resume the flow.  When the bottle is full, reseat the stopper, close the tap, remove the stopper and cap the bottle.

Kegging and Bottling / Re: bottling from the keg
« on: December 03, 2012, 01:45:35 PM »
#2. Most definitely a #2.

Yep.  Just double checked.

Extract/Partial Mash Brewing / Well...I drank my first homebrew
« on: December 03, 2012, 11:35:01 AM »
Id it was LME, it's possible the extract was already oxidized and it didn't happen during the process.

Kegging and Bottling / bottling from the keg
« on: December 03, 2012, 11:33:26 AM »
IIRC, it's either a #2 or 2 1/2.  I think 2.

All Grain Brewing / Re: OG right after pitching yeast
« on: December 03, 2012, 10:25:23 AM »
And I agree with what major said re: pitching temp.

+ 1.060

General Homebrew Discussion / Re: high gravity stout
« on: December 03, 2012, 09:28:31 AM »
Sounds like stratification to me. Did you do a partial boil, then top off to get your full volume? If the boiled wort isn't fully mixed in with the topoff water, then you won't get an accurate gravity reading.

I agree that this sounds likely.  I get high readings regularly if I do not make sure my wort and top off are thoroughly mixed.

It could also be that your volume is wrong.

I'll third the stratification.

General Homebrew Discussion / Re: Dryhopping in bags: Am I Oxidizing?
« on: December 02, 2012, 01:29:19 PM »
Yeah been dryhopping in the keg for years - great but can get grassy/vegetal.

Either I don't get that from dry hopping in the keg, or I don't notice it, or I must like it.  At any rate, I've never found it to be a problem.

Equipment and Software / Re: New upgrade to my setup
« on: December 02, 2012, 10:02:21 AM »
Nice!  I used a similar sink with only cold water for about 10 years.  Cleaning up in winter was no fun!  About a year ago I installed base cabinets, a dual well SS sink and under counter water heater.  What a luxury!

Classifieds / Re: 10 gal Cornies on eBay
« on: December 02, 2012, 09:55:44 AM »
About 10 years ago our club did a mass purchase of 100+ 10 gal. cornies.  We got them for about $15 each.  Time have changed.

All Things Food / Re: Kitchen Knives
« on: December 01, 2012, 03:30:03 PM »
Have the Fibrox handled victorinox and really like them.  Might just get the chefs knife and build up from there.

Same here.  Choice of Cook's Illustrated and I love them.  When I bought my last one, the guy at the knife shop said they're what just about every chef in town uses.  Great knives don't have to be expensive.  The 8" chef's knife is $25-30 and the 3 1/2 in. paring knife is about 6 bucks.

Ingredients / Re: Irish Moss Smell?
« on: December 01, 2012, 01:33:26 PM »
it is both

<edited to add>
I should point out, "algae" is a scientific classification, "seaweed" is not.  Algae could be used imprecisely too of course.

Which is why I said "not necessarily" ;)

Yeast and Fermentation / Re: Double Boiling, Double Fermentation
« on: December 01, 2012, 12:24:11 PM »
Isn't it more or less common knowledge that a mash out can accelerate conversion? I know that when I incorporate one I can count on >95% conversion, whereas after a 60 min rest I've occasionally seen CE as low as ~85%.

Yeah, although I wouldn't call it a mash out if the purpose isn't to denature enzymes.  I've found that raising the grain bed temp at the end of the mash does increase my efficiency.  But I don't do any kind of rest with it.  Just stir in the water, vorlauf and run off.

Yeast and Fermentation / Re: Double Boiling, Double Fermentation
« on: December 01, 2012, 11:01:21 AM »
Beats me why you don't see efficiency increase. I can get up to 90% that way with a low grain brew like a bitter, while the regular way gives me ~65-70. 75-80% with bigger grain bills. Don't think it's conversion because I did a 2 hour mash once and it ran off at around 65%, while 60+30 min gives me considerably higher yield. Seems pretty logical to me...

Well, if it works for you it works, but I think you're misattributing the reason.

I'm finally gonna break the 4 month brewing hiatus with Dean Larson's "Christmas Tree Ale" recipe.

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