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Topics - yso191

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General Homebrew Discussion / Volume of CO2 produced during fermentation?
« on: January 12, 2017, 10:37:57 AM »
As a casual observer of the ongoing LODO discussions, I have come across the spunding topic.  I have always done a form of spunding, but I find myself wondering about a further level.

Specifically I'm thinking about connecting a sanitized keg to the fermenter in order to purge the keg of air, replacing it with the CO2 produced during fermentation.  Then of course, when fermentation is done, just switch the connector to the 'gas in' post and the drain the fermenter via the 'beverage out' post, and the beer never comes in contact with oxygen... I hope.  That all depends on whether enough CO2 is produced during fermentation to purge the keg.

Does someone know?

All Grain Brewing / Low Oxygen Conclusions?
« on: December 21, 2016, 06:39:25 PM »
My intent is to ask a simple question to elicit a simple answer.

The question is: What can be conclusively said about the benefits of Low Oxygen brewing?

I have not been following the conversations here because frankly it seems like a lot of hassle for what may be debatable results... but that is just my first impression.

There are other threads for the how-to.  I'm just curious about the payoff: the why-to.  Someone enlighten me.

Ingredients / Zesting method?
« on: November 30, 2016, 11:31:12 AM »
How do you zest?  I've used a zester previously, but what a pain!  I've heard people use a peeler, but am unsure how hard it is to avoid the pith.  I'd love a more efficient method.

The Pub / New hop field next door
« on: November 22, 2016, 04:49:41 PM »
Two blocks from my house:

Sorry, I apparently don't know how to post a video.  I asked a worker who was setting up the trellises and he said "Over a hundred acres".

Beer Recipes / Why Acidulated Malt?
« on: November 14, 2016, 11:53:12 AM »
As I have posted elsewhere on this forum, I am planning to brew a Gose.  I've been wrestling with the mash and fermentation dynamics, and now find myself wondering why I should use acidulated malt at all.  What would be the difference if I just dosed the beer after fermentation with lactic acid?

Equipment and Software / Bru'n Water profile for a Gose?
« on: November 14, 2016, 08:59:33 AM »
I will be brewing my first sour next (a Gose).  I am unsure what water profile to use in Bru'n Water.  Any suggestions?

BTW, I am planning to mash for 60 minutes PRIOR to adding the acid malt, then mashing the whole thing for an additional 45 minutes.

Equipment and Software / Best way to clean for a dirty Jockey Box?
« on: November 12, 2016, 04:00:38 PM »
I lent my jockey box out to some friends 6 months ago, I just got it back today.  It had not been flushed to get the beer out of the 50' stainless coils.  >:(

I ran some hot BLC through each tap and am letting it sit for an hour.  Any tips on how to make sure this thing is clean when I'm done?

Ingredients / Bitter or sweet orange peel in a Gose?
« on: November 11, 2016, 04:02:42 PM »
I am very unfamiliar with this style.  I think I have only had it once.  But my wife loves it so I am planning to brew a traditional Gose but with orange peel.  I'm thinking along the lines of a sour Shock Top (which she also loves).

My question is which style of orange peel would go best, Bitter or sweet?  I'm thinking sweet, but...

Ingredients / How big of a bag...
« on: November 03, 2016, 08:35:41 PM »
I am going to try dry-hopping in the keg for the first time.  I want to hang a nylon(?) bag from the corny keg lid.  What size bag should I use for 5 ounces of pellets?  Any other tips?

How much beer will this displace?  I'm thinking probably a gallon.  Turns a 5 gallon keg into a 4 gallon keg.  Am I right?

Equipment and Software / Innovative brewing equipment website
« on: November 03, 2016, 11:27:14 AM »
I have dealt with this company for years.  He started as a homebrewer making & shipping stuff out of his garage.  The reason I am posting is that I think he has innovative / creative equipment that I have not seen anywhere else.

I have no connection with him other than as a customer.

The Pub / Finally
« on: October 23, 2016, 05:16:28 PM »
I finally took the BJCP tasting exam.  Good thing because my online portion expires in about 2 weeks!  I think I did OK, but now the long wait begins.

Ingredients / Honey Malt in Brun' WAter
« on: October 10, 2016, 06:35:59 PM »
I'm thinking Honey Malt should be categorized as a crystal malt in Brun' water.  Is this correct?

Beer Recipes / St. Nicholas Chocolate Coffee Stout
« on: September 19, 2016, 04:53:17 PM »
I just tapped this beer.  I brewed it back in April, and it has been sitting in my wine cellar at 57* since.  It tastes exactly like I had hoped.  I am so pleased I thought I would share the recipe here.  This is also an experiment in that I used Starbucks VIA Columbia (microground coffee).  That way I didn't have to cold brew, press, bag beans or anything - just dump it in the keg and purge with CO2, and rack the beer on top of it.  Anyway, here is the recipe:

18 lbs Pale Malt, Maris Otter  73.5 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM)  6.1 %
1 lbs Barley, Flaked (1.7 SRM)  4.1 %
1 lbs Black Barley (Stout) (500.0 SRM)  4.1 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)  4.1 %
1 lbs Oats, Flaked (1.0 SRM)  4.1 %
1 lbs Wheat Malt, Ger (2.0 SRM)  4.1 %
2.25 oz Columbus (Tomahawk/Zeus) CTZ [13.20 %] - Boil 60.0 min 66.6 IBUs
4.00 oz Ghirardelli Chocolate Baking Bar, 100% Cacao Unsweetened Chocolate, 4-Ounce Bar (Boil 5.0 mins)
5.00 oz Willamette [5.50 %] - Boil 0.0 min for 20 minutes
2.0 pkg Denny's favorite (Wyeast Labs #1450)
4.00 Items Starbucks VIA (Secondary 0.0 mins)

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