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Messages - yso191

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Equipment and Software / Re: Hose material
« on: June 11, 2013, 09:11:36 PM »
One problem I have with silicone tubing is its flexibility.  When hot, it may be too flexible for use as a pump

This is my biggest complaint - it can kink / contract near the barb when its on the suction side of the pump. PITA, but since I bought $40 worth of tubing, I'll use it until it needs replaced...

I have never had this problem.  I use a pump from the boil to the plate chiller too.  It is described as heavy wall tubing on the seller's website.  Maybe that is the difference?

Commercial Beer Reviews / HooDoo Brewing
« on: June 11, 2013, 06:42:11 PM »
So tonight I am sitting in the other Fairbanks, AK brewery.  This one is fairly new.  A 15 bbl brew house with just a tap room.  Three beers on tap: a Kolsch, an IPA, and a stout.  I tried a flight of all three.  The Kolsch was good, as was the IPA - solid, but not out of the mainstream.  The Stout was exceptional though incredible coffee, molasses, etc. 

Commercial Beer Reviews / Silver Gulch Brewing
« on: June 10, 2013, 07:46:56 PM »
I don't know if this should be in Beer Travel or here, but here it is.

I'm in Fairbanks, AK. for a couple of days.  Everyone recommended this brewery, so I'm sitting here enjoying an IPA and the wife is having a cranberry Saison that is excellent.  Very impressed.  Great beer, great food.

Touted as the Northern most brewery in the U.S.

Yeast and Fermentation / Re: What should I offer this guy?
« on: June 10, 2013, 08:32:47 AM »
If I read your basic implication correctly, I am with you in that I am always uncomfortable valuing someone else's stuff.  I always (try to) insist that the currrent owner start the negotiation by stating what he wants.  Probably doesn't help much, but that's what I think anyway.

Ingredients / Re: Candi sugar
« on: June 07, 2013, 03:15:12 PM »
How much sugar? If it's over a pound I like to add after fermentation slows as well as there is less chance for the  yeast to not fully attenuate. Usually for a pound or less I just add it in the boil around the half way point.

Good responses, thank you.  Yeah it will be 1.5 lbs.,  so sounds like the best option is to add it when fermentation slows.  Thanks!

Ingredients / Candi sugar
« on: June 07, 2013, 12:26:35 PM »
My next brew is an attempt to clone a Belgian dark strong, Goudin's Carolus.  I am wondering about the best time to add the candi sugar.  In the boil or after the fermentation starts to slow?

Equipment and Software / Re: Torque
« on: June 06, 2013, 11:09:41 PM »
After doing research I spent ~$100 on the motor to get this setup:

At 1/3 hp it runs at 1725 RPM, so I have a 14" sheave on it which makes the mill run at about 200 RPM, which is what my research says is in the range of what one wants.

I got mine new though these are very common motors which one can often get used.  I have heard of people scavenging them out of washing machines.  All that to say I seriously doubt that a coffee grinder will cut it.

Equipment and Software / Re: Hose material
« on: June 06, 2013, 11:01:06 PM »
It is certainly more expensive but IMO not prohibitively so.  I got mine from:

At $2.39/foot, I ordered (as I recall) 12' (so about $30) which gives me three lengths: 2 with stainless fittings on both ends for attaching to the kettle's cam locks and pump, and another with just one gravity fed applications.  One of the less esxpensive items I use to brew with.

Equipment and Software / Re: Hose material
« on: June 06, 2013, 12:15:53 PM »
I've seen PVC free hose material sold online. What's the point? Has anyone here upgraded original tubing they received in a kit for any reason?

I've never dealt with a kit, but I swear by silicone tubing.  It is far superior to other materials.  The biggest characteristic for me is ease of handling.  I could never get the other tubing stay where I want it.

Equipment and Software / Re: Beersmith
« on: June 05, 2013, 06:44:02 PM »
I find it very helpful on a number of fronts.

All Grain Brewing / Re: Residual Sweetness
« on: June 05, 2013, 01:41:58 PM »
Great info guys, that is what I was looking for!

All Grain Brewing / Residual Sweetness
« on: June 05, 2013, 09:56:03 AM »
OK, I need to make some connections in what I have been learning so I can apply it to my beer.  I love a beer that has some perceived residual sweetness - it really turns on my taste buds and seems to allow me to pick up the various other flavors in a given beer.  I emphasised perceived because sugars includes starches which we cannot perceive as sweet.  I am interested in getting sugars that are tasteable, and (I think) not fermentable.  And that is what leads me to ask a couple of questions:

As I understand it, Maltotriose is semi-fermentable.  In other words brewers yeast will ferment some, but not all. 

1. Is this what accounts for perceived residual Sweetness (PRS)?
2. I imagine this could be yeast-strain dependent.  Am I correct in this?
3. I understand that Crystal Malts contribute to RS.  Is it because they have more Maltotriose?
4. Are the Crystal Malts equally sweet?  If not, where can I go to learn how they vary?
5. I also understand the Mash temp contributes to RS, but is it tasteable?  In other words, does targeting Alpha Amylase in one's mash actually contribute to perceived sweetness or just more unfermentable starches?

Or maybe I'm not even asking the right question yet.  If so, how does one get PRS in a beer?

Yeast and Fermentation / Re: Yeast producing a 'peachy' flavor?
« on: June 05, 2013, 09:28:32 AM »
Sounds like I need to give S-O5 another try!  Thanks!

SP - set mine to 42
Dif - 3
ASD - 10
OFS (temp offset) - 0 default setting (not sure what this does)
SF - not sure I got to this one yet.

I also have mine set to 42*

'SF' means Sensor failure, I set this to 0 (which = off)
'OFS' I have set to 0 (only applies to BIN operation)
'Asd' I have set to 1  (short cycle delay)
'diF' I have set to 1 (the cut in/cut out from the setpoint)  This keeps the temperature from fluctuating too wildly.

Hope that helps!

Yeast and Fermentation / Yeast producing a 'peachy' flavor?
« on: June 04, 2013, 04:59:46 PM »
I just posted in the Commercial Beer Review section about a reaaly good IPA by Terminal Gravity.  On their website they mention the 'peachy' flavor comes from the yeast.  Does anyone have an idea which yeast they use, or what yeast produces peachy esters?  Any oth info about their recipe would be great too.  I loved the residual sweetness, which left me wondering what Crystal grain they use...

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