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Messages - yso191

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Equipment and Software / Re: Using upright freezer for fermenter
« on: July 03, 2017, 02:11:34 PM »
I use one.  It has been long enough ago that it will probably do you no good to tell you the model.  I just went in to Sears with a tape measure and began measuring interiors.  The other thing to look for is a flat floor.  Many freezers / fridges have a raised area toward the back.  Another thing: if you plan to insert a wires for heat and a temperature probe, be very careful as some put cooling pipes in the walls as well.  I drilled through where the rack support indents were and didn't run into anything.

All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 02, 2017, 06:28:24 PM »
 Thank you Big Monk.   Do you know how much of the oxygen that is introduced in the mash survives the boil? And then how much survives fermentation?

All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 02, 2017, 04:18:03 PM »
 I have a very limited understanding of this low oxygen brewing. I'm also lazy. So I'm considering which aspects of it would give me the biggest bang for my effort.  I currently use Brewtan B.   I am also quite scrupulous with exposure to oxygen post fermentation. But given that this thread is on pre-boiling mash water, how much of that oxygen is left in the wort after the 60 minute boil?   And whatever is left, isn't that scavenged by the yeast  during fermentation? 

 I recognize that these questions may have been asked before but I just don't want to put forth effort and potential cost for something that is a not discernible in the final product.   So to re-state, I don't question the underlying principles involved in low dissolved oxygen brewing. I just want to know where the tipping point is for what makes a discernible difference in the beer.   Please don't hear this that I'm criticizing or flaming anyone  or any other perspective, I am just looking for where I choose to settle in this area of science.

All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 01, 2017, 05:30:52 PM »
 Thank you

All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 01, 2017, 04:37:12 PM »
What is SMB?

The Pub / Re: Why I brew
« on: June 29, 2017, 07:09:46 AM »
 I'm with you bro. You have to find your little slices of pleasure where you can.

General Homebrew Discussion / Re: Iodophor question
« on: June 28, 2017, 05:21:06 PM »
Thank you

General Homebrew Discussion / Iodophor question
« on: June 28, 2017, 05:17:24 PM »
It is often recommended that one should switch up the sanitizer one uses.  So I am doing that with iodophor.  I see though it says one should avoid contact with skin.  Really?  I don't want a sanitizer I can't get on my hands, that would be too much of a hassle.  Can I get my hands in this stuff at proper dilution?

Classifieds / Re: Kegs for Keggles
« on: June 26, 2017, 05:28:50 PM »
 Be sure to count all the costs of making a Keggle before you decide to go that route.  If you were doing all of the work on the keg yourself it makes sense but if you have a metal shop do it like I did you will find that the cost of the keggle is roughly the same as a commercial brew kettle.   And the design is a compromise. I ended up only keeping the Keggle that I use for my hot liquor tank,  and that is primarily because there is a historical connection: it is one of Bert Grant's kegs.

All Grain Brewing / Re: No sparge brewing
« on: June 24, 2017, 08:10:18 AM »
 My only guess as to why are you experienced load efficiency is pH.   Do you use water software like Brun' Water?

All Grain Brewing / Re: No sparge brewing
« on: June 21, 2017, 07:59:48 PM »
I just always assumed it would mean a big decrease in efficiency...until I tried it.  I've got a 15 gallon MT for 5 gallon batches, so I can no-sparge a pretty big beer.

All Grain Brewing / No sparge brewing
« on: June 21, 2017, 12:22:49 AM »
The last three beers I have brewed have been no sparge mashes.  I have seen no loss in efficiency.  Now I find myself wondering why I would ever sparge again.  I brewed an IPA today.  BeerSmith predicted a 1.058 OG with a batch sparge or no sparge.  My no sparge came out at 1.057. 

Eliminate a whole step, and the time that goes with it.  No juggling a second water salt addition...

So someone tell me why I should ever sparge again.

The Pub / HomeBrew Con 2018
« on: June 15, 2017, 01:00:34 AM »
I just got a message saying that they are advertising that Homebrew Con 2018 is in Portland, OR!  So jazzed.  I'm going and our club will probably have a booth at Club Night. I'll probably volunteer too.  Suuuhweeeet!

Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 14, 2017, 12:53:07 AM »
I bumped it to half a pound.  I'm hoping for something like the green apple/caramel suckers.  Tart, caramel, salt.  It will probably be icky, but...

General Homebrew Discussion / Re: Should I transfer to secondary?
« on: June 13, 2017, 04:17:38 PM »
Generally secondary has no benefit and has the additional possibility of increasing oxidation.  Most brewers do not transfer to secondary.

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