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Messages - yso191

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496
Events / Re: 2015 NHC Impressions
« on: July 21, 2015, 08:31:32 AM »
The crowd begins chanting "Portland, Portland..."

497
Ingredients / Re: Anyone brewed with their NHC hops?
« on: July 21, 2015, 08:23:10 AM »
I did an Azacca single hop IPA a while back.  I like the hop.  I'm not sure how much contribution an ounce will make though.  I posted about it here:

https://www.homebrewersassociation.org/forum/index.php?topic=19099.msg243187#msg243187

498
Other Fermentables / Re: Thinking about trying Mead
« on: July 15, 2015, 06:14:33 PM »
I think this is also worth a read: http://www.homebrewtalk.com/current-mead-making-techniques.html

Mead made with certain types of beer yeast (e.g., Duvel strain) works well.

A good link, thank you.

499
General Homebrew Discussion / An extremely important reminder
« on: July 14, 2015, 09:33:07 AM »
I just heard about this.  I post it here as a warning/reminder to be careful.

http://www.gofundme.com/zaf57s

500
General Homebrew Discussion / Re: Fast ipa
« on: July 12, 2015, 10:05:57 AM »
Is there any way you can force carbonate the beer prior to bottling?

501
Other Fermentables / Re: Thinking about trying Mead
« on: July 11, 2015, 06:26:22 PM »
Thank you all for your input.  I was hoping to avoid tying up my fermentation chamber.  But if I time it right that would not be an issue.  So most use commercial spring water or whatever water doesn't have chlorine in it? 

I may have to buy a book on Mead basics.  Any recommendations?
I use my well water which goes through a water softener which tests fairly neutral with not too much sodium compared to some softened water.
ken Shramm's Compleat Meadmaker is well regarded and actually a pretty good read.
My point about temp is that a warmer fermentation is ok if you age it some.

Compleat Meadmaker is on its way!  Thanks.

502
Other Fermentables / Re: Thinking about trying Mead
« on: July 11, 2015, 10:53:19 AM »
Thank you all for your input.  I was hoping to avoid tying up my fermentation chamber.  But if I time it right that would not be an issue.  So most use commercial spring water or whatever water doesn't have chlorine in it? 

I may have to buy a book on Mead basics.  Any recommendations?

503
Other Fermentables / Thinking about trying Mead
« on: July 10, 2015, 10:29:09 PM »
I've got a Speidel fermenter that just sits unused.  I wanted to keep it for projects like this one...

I have a couple of questions after looking briefly at some recipe & instruction sites.

1.  How important is temperature?  As important as beer fermentation?  I'd like to just set the fermenter in a corner of my house which stays 70* all the time.

2. I read that most people use distilled or RO water (I would use RO), and I saw one recipe which called for 50 ppm sulfite.  Is this standard?  What governs the use of water salts like with beer?

Any other tips?  I'm thinking I'll start with a semi-sweet traditional mead (no fruit added).

504
Equipment and Software / Re: 1/6 Bbl kegs for homebrewing
« on: July 10, 2015, 01:27:54 PM »
Case in $@%€ point!  Yesterday I finished cold-conditioning a pale ale, so I took it out of the freezer (where it was holding pressure perfectly) and moved it to the kegerator to join a Munich Helles (which was also holding pressure perfectly).

I returned last night with my son-in-law and went to pull a beer.  Nothing.  The CO2 tank was empty!  The gas post on the Helles had begun leaking, and now both beers are flat.  I had only checked the new connections. Can I swear on this forum?

I need to work out a good cleaning system for 1/6 bbl sankey kegs and begin getting rid of these corney kegs!

505
Equipment and Software / Re: 1/6 Bbl kegs for homebrewing
« on: July 05, 2015, 03:15:20 PM »
I live for overkill

506
Equipment and Software / Re: 1/6 Bbl kegs for homebrewing
« on: July 05, 2015, 12:34:10 PM »
No I do not remove it. Just couple it on and turn the pump on.

https://www.dropbox.com/s/f5b6pnl4bxwmb2x/2015-07-05%2011.53.54.jpg?dl=0

Love the manifold/valve setup!  I may have to have my pipefitter son in law weld one up out of stainless!

507
Kegging and Bottling / Re: Purging Keg
« on: July 05, 2015, 12:31:16 PM »
You could also put a quick disconnect on the gas side and run some tubing into a small bucket of sanitizer.

With a closed off keg, how do you guys know when it's full? I've done only one push with CO2 to a keg, but I ended up taking the lid off so I could see when it was just above the 5 gallon line.

I do this in two ways.  Since I have a stainless steel fermenter I can't see the level in the keg or fermenter.  I try to cold crash the beer prior to kegging down to just above 32*.  Then because of the temperature difference between the beer and the outside air, condensation forms on the outside of the keg at the level the beer is at.  When the condensation hits the top the keg is full.

The other way, in cases where the temperature difference isn't sufficient, I use a bathroom scale.  A full keg weighs 50.5 pounds.

508
Kegging and Bottling / Re: Purging Keg
« on: July 05, 2015, 07:46:22 AM »
Do large commercial breweries purge their kegs with CO2?  I'm fairly sure they purge bottles before filling.

509
Equipment and Software / Re: 1/6 Bbl kegs for homebrewing
« on: July 05, 2015, 07:44:39 AM »
I am still using home rigged keg washer. It is using a pump to circulate cleaner and sanitizer.

Do you remove the spear, or if you don't, what do you have rigged to make it work?

510
The Pub / Re: Simplified BJCP Score Sheet
« on: July 04, 2015, 09:49:32 AM »
It was just an attempt at humor Ken.  One which I enjoyed!

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