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Messages - yso191

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31
Equipment and Software / Re: 1/6 Bbl kegs for homebrewing
« on: July 04, 2015, 09:23:29 AM »
How does he clean them? Can you share?

As I recall he has adapted a sankey keg coupler to flush via the spear.  No spear removal.

I toured a nano brewery in Peoria a year or so ago.  They rigged a PVC CIP stand which they kept in a deep sink and inverted the kegs over that.  This did require removal of the spear.

I have had issues with losing a seal on a corny keg- more than twice, but less than 5 times I'd say.  That does not count all the times (countless it seems) where I do the Starsan spray/bubbling test and cussed the result, and had to remove and reseat posts or whatever.  The bottom line is that there are 6(!) places on a corny keg for a seal to go bad - only one on a sankey keg.

32
Equipment and Software / 1/6 Bbl kegs for homebrewing
« on: July 03, 2015, 09:45:37 AM »
A friend of mine here in Yakima swears by commercial 1/6 barrel Sankey kegs.  He says they are easy to clean and don't have the sealing problems that corny kegs do.  And they are roughly the same cost.  So I'm curious.  I'd love to simplify the kegging process as well as get rid of the 'is it going to stay sealed' issues.

Does anyone agree with my friend?  If so, what is the best way to get the kegs clean, purged with CO2 and refilled?

33
Ingredients / Re: Sugar vis. Bru'n water
« on: June 26, 2015, 02:51:20 PM »
That's what I was thinking.  Thanks.

34
Ingredients / Sugar vis. Bru'n water
« on: June 26, 2015, 02:38:49 PM »
I've not used sugar in a recipe for a long time.  Does it need to be entered in Bru'n water?

35
I've got a little heartburn with the commercial calibration lists.  It is about availability. Why list a beer and then put in parentheses 'not available in the U.S.?'  The more common occurrence though is that the examples are just not available in a given region.  I can understand that I can't get all of the examples in Yakima, but Seattle?!  Surely there are more commercial examples of the given beer styles that exist in a large market like Seattle that are not on the list but could be.

My solution would be to give permission to a small number of top-level BJCP judges to simply log on to a website so that when they try a given commercial beer and it is a good example they can add it to the list.  This list could even be 'unofficial' if there are issues I am not seeing with the process.

The bottom line: the commercial calibration lists need to be longer so that a person doesn't have to travel to another state, the opposite coast, or Europe to get an example of a given style.

36
General Homebrew Discussion / Get fitted for a bra fellas
« on: June 24, 2015, 09:13:35 PM »

37
General Homebrew Discussion / Re: Woo hoo!
« on: June 23, 2015, 09:16:09 AM »
Congrats! Noticed your club is BN Army. We need a club that is AHA Forum.

Hey, I'd join that.

38
General Homebrew Discussion / Re: Woo hoo!
« on: June 22, 2015, 08:31:43 PM »
That's great Jim, congrats!

Now when I share my Helles with you I'm going to have an excellent comparison!

39
Equipment and Software / Re: Jockey box company @ NHC?
« on: June 21, 2015, 07:38:16 PM »

40
Equipment and Software / Jockey box company @ NHC?
« on: June 21, 2015, 07:30:47 PM »
I remember seeing a slick 6 or 8 faucet jockey box at NHC, but I cannot recall the company.  Can someone help with my recall problem?

41
Ingredients / Re: Water!
« on: June 20, 2015, 05:47:14 PM »
Martin, so you want to come out to KC and present on water for my club in September? I feel like you're more qualified than me...

Or Yakima.  Any time.

42
Equipment and Software / Re: FWH in BeerSmith
« on: June 20, 2015, 09:37:42 AM »
My take on FWH is that while you seem to get about 10% more measurable IBUs, it doesn't taste like it.  Since I tend to drink my beer rather than just measure it, I count FWH as what it tastes like to me, which is a 20 min. addition.

+1  Right to the heart of it Denny!

43
Equipment and Software / Re: SSBT Insulated Stainless Mash Tun
« on: June 20, 2015, 09:35:25 AM »
I just can't get my head around using a cooler for full contact with what I am going to drink.  I know, it is perhaps an OCD type thing but I would imagine plastic chemicals leaching into my beer, and could never enjoy it.

Steve, I know you...you're an intelligent guy.  Trust science.  Do some research for yourself.

Its not about science Denny.  Like I said its an OCD thing.  Call it imagination or emotional.  But no, I just couldn't.

44
Equipment and Software / Re: SSBT Insulated Stainless Mash Tun
« on: June 20, 2015, 09:26:07 AM »
I just can't get my head around using a cooler for full contact with what I am going to drink.  I know, it is perhaps an OCD type thing but I would imagine plastic chemicals leaching into my beer, and could never enjoy it.

As a consequence of that and the need to insulate because in the winter my Blichmann MT does NOT hold temperature. I bought one of these: https://www.kickstarter.com/projects/958078058/chapman-homebrew-equipment-mash-tuns-fermenters-ke/description  in a 15 gallon size.

The problem I saw with the SSBT and the other (More Beer?) Stainless insulate MT are that they are too small.

45
Yeast and Fermentation / Re: New Yeast Company
« on: June 20, 2015, 09:10:09 AM »
"Organic" yeast sounds like a gimmick.

Yeah I wondered about that too.  Clearly it is important to a growing segment of the market.  Specifically I wondered how the managed culturing yeast in a way that it could be described as organic.  I wouldn't be surprised if most or all yeast could be labeled 'organic.'

Regardless, I too am interested.  The thing I see regardless of packaging (smack pack, can, vial...) is that they all are attempts to meet the needs of the producer.  No one seems to make packaging that meets the desires of the homebrewer.

As an example of what I am talking about: if they would put a spout on the package it would be more sanitary (no package entirely open to the air) and effective (how many times have you cussed while trying to pour a smack pack into the top of an Erlenmeyer flask?)

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