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Messages - reverseapachemaster

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61
Yeast and Fermentation / Re: Type of DME for yeast starter?
« on: March 26, 2015, 07:26:33 AM »
The only thing about malt extract for starters that is important is to use unhopped extracts.

Why?

62
Equipment and Software / Re: Belgian Caged Corking Tip
« on: March 25, 2015, 01:44:09 PM »
That's good!

So I looks at my red baron wing-capper. The crown head isn't removable. :( However I looked at the metal plates that grip the neck and interestingly enough they are stamped 26mm and 29mm and are reversible apparently.

A decent tug with the vice grips and they slide out fairly easily.

Tried an old Leifmanns cap that's full of dried epoxy and it fits partway into the crown head. Wish I had one to try on a bottle itself.

Any ideas about this?

I've heard people say you can flip over those plates and cap 29mm. I guess if the model does not have a removable crownhead and a 29mm cap fits then you should be fine just flipping the plates. I have the less impressive black wing capper and the plates are not removable. I believe some of the red wing cappers have removable crownheads rather than adjustable plates.

63
Equipment and Software / Re: Belgian Caged Corking Tip
« on: March 25, 2015, 07:23:41 AM »
On more than one occasion the cork has ripped itself free of the bottle after the cage was removed and then set aside for a couple minutes. Once was in the fridge.

Good to know about the caps. But, does a regular wing-capper work?

You need a 29 mm crownhead, like this one, instead of the  (European?) standard 26 mm: https://www.brouwland.com/en/our-products/brewing/beer-bottles-crown-caps/crown-cappers/accessories/d/crownhead-inner-thread-29-mm-for-emily-fiw#.VRKwWxdPZuZ, and, of course, 29 mm caps.

This works on champagne-style bottles but not the Belgian bottles with large mouths like what Jim posted. Those bottles cannot be capped. At least I have never seen a cap or mechanism to apply a cap to those bottles. With my champagne bottles I am content to slap on a 29mm cap without a cork. It might be less classy but the 29mm caps tend to have a thick oxygen barrier and I am comfortable without adding a cork (at least for now).

The red baron wing capper, as I understand it, is the only wing capper capable of capping 29mm caps but you need to buy a separate bell for the larger cap. Many counter or floor corkers have 29mm crownheads available as well.

64
Hop Growing / Re: 2015 Hop season
« on: March 25, 2015, 07:16:57 AM »
Cascade and Mt. Hood are 1-3 feet tall already while the Nugget and Sterling are just inches out of the ground.

65
The Pub / Re: Brewing Nightmare
« on: March 25, 2015, 06:51:42 AM »
Are you saying that isn't a normal brew day?

66
The Pub / Re: What is this?
« on: March 25, 2015, 06:49:52 AM »
One option for pitching yeast.

67
Going Pro / Re: Pro + local Beer/tap bar
« on: March 24, 2015, 09:00:36 PM »
You're really talking about four businesses in the same place:

1. Shoe store;
2. Coffee house;
3. Brewery; and
4. Bar/taproom.

That is a lot of infrastructure and business design going in different directions.

You need to look at your state's licensing to see if you can even set up on a brewpub model that lets you sell more external beer than internal beer. You also need to determine if the licensing restraints make it profitable to sell your own beer.

Before you commit to the name you ought to check into whether AB InBev took a trademark on your area code. A couple years ago they ran around trademarking area codes to replicate Goose Island 312 in other areas. They may already have 262 for beer and brewing.

68
Equipment and Software / Re: Belgian Caged Corking Tip
« on: March 24, 2015, 08:53:27 PM »
Flawless.

69
Ingredients / Re: Belgian Pale Malt or Continental Pilsner
« on: March 24, 2015, 08:49:57 PM »
I brew a Belgian brown ale that is US pale malt-based. For my purposes I don't want the grainy pilsner character and I want a touch more sweetness. My base malt is a mix of vienna, munich and pale though (with special B and black patent). I am trying to create a brown ale that marries some of the Belgian character without turning it into a dubbel or similar beer and I think a pilsner base leans too closely to feeling like a dubbel.

However, if you are more interested in something that is approaching a dubbel then maybe you want to use pilsner instead.

The Belgian pale malt is darker and closer to maris otter than domestic pale malt. It's usually in the 3.5-4 range. Something to keep in mind.

70
All Grain Brewing / Re: Decoction - The Toast Test
« on: March 24, 2015, 08:24:21 PM »
Can I just throw some wet lucky charms in the microwave?

71
Yeast and Fermentation / Re: Fermentation Schedule
« on: March 24, 2015, 02:22:28 PM »

No mention of gravity readings in this whole thread. Are we assuming?
Sorry about that. Yes, gravity readings are used to determine the process of fermentation and when it's complete. I assumed that was what most, if not all, of us did, so I was more curious about temperature control with regards to a warming schedule, if any, was used.

I think his question was about whether people are scheduling fermentation around, well fermentation, instead of the calendar.

My fermentation schedules depend upon the strains. I work with a small number of strains and I know where they should be in fermentation by the number of days so I can usually figure out when to adjust temperatures based upon the calendar. For strains I have a less experience with I will go in and take gravity readings. My schedules are not much different from what has been discussed here for neutral ale strains.

72
Beer Recipes / Re: Stone releases official Levitation Ale recipe
« on: March 24, 2015, 02:17:56 PM »
I'd imagine it's being cleared out in favor of a pale ale with less crystal and a hop regiment full of the newer hops, similar to what Real Ale just did with their core pale ales.

73
The Pub / Re: Last night I dreamt
« on: March 24, 2015, 02:15:00 PM »
The wasps have been out in force too. I usually leave them alone unless they become a nuisance or take up residence in my tool shed. That elicits a rapid response as the only time in my life that I've been stung is in there...

They are bad up here in DFW too. I've been chased all over the yard by them over the past week. Eventually we will have to call out a professional to fight them off because they have built nests where I cannot spray them myself or knock them off.

74
Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 24, 2015, 08:54:53 AM »
They brought in one of those casks to a local WOB. I didn't get to try it but I do not seem to recall people stating that they were paying $8/pour. Then again, it's WOB so that price wouldn't surprise me too much.

75
All Grain Brewing / Re: #5 Gravity Questions
« on: March 24, 2015, 08:49:42 AM »
If you boiled off quite a bit then your brewhouse efficiency should be around 55% as beersmith calculates.

I would not be too concerned about the variance from the estimated pre and post boil gravity readings. Remember that those are only estimates and the variance is slight. The wort volume going into the fermentor is an important metric that we do not know.

I don't know your exact recipe or setup in beersmith but it seems like you are not getting as much runnings out as you should and the mash efficiency isn't quite where it should be. If you had collected a greater volume of runnings then the pre-boil gravity would be far less which indicates a possible conversion issue as well as leaving behind runnings that you might need to collect. This is assuming your system is set up in beersmith accurately for your brewhouse.

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