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Messages - yso191

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151
The Pub / Re: NB has a bacon beer kit (with bacon extract)
« on: January 10, 2014, 10:43:27 AM »
Rogue makes Voodoo Doughnut Maple Bacon Porter... in a bottle the color of Pepto Bismol.  I have heard that it sells very well, but I have less than no desire to try it.  Bleh.

152
Equipment and Software / Re: Plate Chiller and Hops
« on: January 10, 2014, 10:37:59 AM »
My experience is not in line with others' apparently.  I had an IC for a while and hated it - I found it cumbersome and inefficient.

I love my plate chiller.  It is much quicker and with just a couple of flushes of clear water it is clean.  I then pump a little sanitizer through it both after a brew and before I use it the next time.  Additionally with a plate chiller one doesn't have cool beer exposed to the air, potentially gathering airborne yeast & bacteria.  I know it doesn't happen much, but I like to eliminate every avenue of potential infection.  My wort goes from ~200* to 70* in an enclosed system.

I will say however that if one is just dumping hop (or other material) in the BK even in a sock, there would be problems.  I use a stainless filter for everything that goes in the boil (http://utahbiodieselsupply.com/brewingfilters.php), so I never get any vegetal material coming through.

153
General Homebrew Discussion / Re: Idea for siphoning to keg?
« on: January 09, 2014, 01:51:35 PM »
I have never used a glass carboy - only better bottles.  I don't know if one can safely pressurize them.  I think I'd give it a go though at only 2-3 psi.  Man, if the are that fragile, they shouldn't be moved.

154
General Homebrew Discussion / Re: Idea for siphoning to keg?
« on: January 09, 2014, 01:08:24 PM »
Are you going from a carboy to a keg?

If so, I have used the following system very successfully:

1. push a racking cane through one hole in one of those orange carboy caps with two nipples.
2. connect a hose to the output side of the racking cane.
3. connect a black keg connector (for beverage out) to the other end of the above hose.
4. connect that connector to the beverage out post on a purged and depressurized keg
5. connect your CO2 tank to the other carboy cap nipple and pressurize to 2-3 psi.

This will pressurize the whole carboy, forcing your beer out the racking cane and into the beverage out, filling your keg quiescently from the bottom, all under a blanket of CO2.

155
Ingredients / Dry hopping temperature
« on: January 08, 2014, 11:11:34 AM »
I just finished an email conversation with the experimental brewer at Haas (for those who are not familiar, Haas is the largest hop producer in the world - just not so much to home brewers).  I was asking about a temperature that would be a sweet spot for dry hopping.  I was thinking that hop oils may not get into solution very well at lower temperatures.  What brought this up in my mind is my current IPA that I am about to dry hop, which I fermented at the low end of the range for 1056 (63*) in order to coax some lemony esters out.

His response?  50*F and below!

I thought it would be 70*+.  His main comment was that it doesn't hinder the oils going into solution, and helps avoid a vegetal character, giving a clean hop taste.

I may have to follow up with him on process though because my usual process is to dry hop as fermentation is subsiding, which coincides with when I start ramping the temperature up by 2 degrees per day (1 AM, 1 PM) in order to rouse the yeast to finish fermentation and cleaning up fermentation by-products.

So now I can see myself doing this, then dropping the temp to ~45* to dry hop for a week.  The dissonance I am experiencing is that I have been dry hopping while the yeast is still active in order to counteract any oxygen that is introduced when I dump the hops in.

What are your thoughts?

156
General Homebrew Discussion / Re: Foil fell off yeast starter.....
« on: January 07, 2014, 05:06:48 PM »
What are you planning to make? If it will be in a keg in 3-4 weeks, I say pitch. The baddies shouldn't be able to keep up with the yeast.

If it's something that's going to have an extended secondary/cellaring, I'd be more leery. That's when an "infection" will take hold.


Sent from my iPad using Tapatalk

I think its a moot issue in that the OP was in November

157
Equipment and Software / Re: Measuring vial?
« on: January 07, 2014, 01:27:47 PM »
3, 3 ml syringes for less then 50cents at the local medical supply store.  Thanks Denny!

158
Beer Recipes / Re: Russian Imperial Stout
« on: January 07, 2014, 10:35:38 AM »
I've seen some RIS recipes that have so many specialty grains in it at small amounts it looks like the author went into the LHBS and just said, "I'll take one of everything." I don't think that's a good recipe for anything other than a big beer that tastes "brown" or perhaps "black".

It is a bigger beer so it can handle more ingredients than a smaller beer but you can find a lot of complexity by mixing a few specialty malts in a suitable blend. You may want to strip down your recipe to the bare essentials and then tweak one thing at a time to get to your desired outcome.

Yes, this is what I was thinking. 

@ Jimmy:  Thanks, I'll look that up.

159
Equipment and Software / Re: Measuring vial?
« on: January 07, 2014, 10:09:35 AM »
Whew!  Caught the order in time on Amazon to cancel the pump and the cylinder order.

I just love simple, cheap solutions!

160
Equipment and Software / Re: Measuring vial?
« on: January 07, 2014, 10:05:55 AM »
I just use a syringe marked in ml.  Too easy?

Way too easy.  Now I'm off to buy one of those...

161
Equipment and Software / Re: Measuring vial?
« on: January 07, 2014, 09:37:03 AM »
Awesome!  I just ordered a pipette pump and a 5 ml graduated cylinder.  I'll play with both and see which I like using more.  Thanks!

162
Beer Recipes / Re: Russian Imperial Stout
« on: January 07, 2014, 09:27:46 AM »
I've got a recipe that's won me several medals, a BOS and runner up BOS in the past.  its on my list to rebrew this year.  will post from home later today.

it is not simple though  :-\

Looking forward to it.  I forgot to mention in the OP that I'm also interested in tips / brewing techniques that may help.

163
Equipment and Software / Measuring vial?
« on: January 07, 2014, 08:50:16 AM »
There has to be a better and more accurate way to measure lactic Acid than what I have been doing.  I have a pipette and bulb, which work well for drawing the fluid out of the bottle, but the amounts I add are hard to discern on the pipettes that I have, and it is apparently beyond my ability to keep the bulb pressure steady so as to keep the right amount in the pipette once I think I have it.  The consequence is that I am sure my volumes of Lactic Acid are inaccurate and way too variable.

I have in mind that there must be a small vial-like thing that has the tenths of milliliter measurement marks (my last brew required .7 of a milliliter) on the side so I can use the pipette to draw and the vial to measure and deliver to the mash.  Is there such a thing?  What is it called and where can I get one?  maybe there is a better way - if so, what?

164
Beer Recipes / Russian Imperial Stout
« on: January 07, 2014, 07:56:27 AM »
I posted elsewhere this morning that I really need to work on my Russian Imperial Stout.  It is one of my personal favorite styles.  So I would be very pleased to entertain your succesful recipe suggestions here.

I think I have tried too hard for complexity in the past, and am at this point convinced that simplicity produces a better beer...  but that is just theory right now.  It is just that the commercial examples that I love seem very clean and straight-forward.

Thanks

165
General Homebrew Discussion / Re: regular beer line up
« on: January 07, 2014, 07:44:22 AM »
I just recently decided to do this with just two beers: IPA and RIS.  That is because it seems like every time I am looking at a menu or a store shelf, one or the other is what I'm looking for.  To that I will add a Scottish 60/, because that apparently is what the BMC drinkers around me really like that I brew.

I've got the IPA down pretty well, and the Scottish Ale close.  It's the RIS that is up for work.

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