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Messages - jjflash

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Kegging and Bottling / Re: FreshBlend Co2
« on: September 24, 2011, 05:23:19 PM »
AirGas also makes a FreshBlend with methane-oxygen-nitrogen.
So if your flatus volume and/or frequency has dramatically increased as of late, you may well have this blend.

Equipment and Software / Anyone use a cold break filter?
« on: September 22, 2011, 10:08:56 PM »
I have been considering a cold break filter in my set-up...

I currently run from the kettle to a hop back to a plate chiller to an in line oxygenator to the fermenter.
I would like to run an in line cold break filter with my current set-up.
Don't want to go to a sedimentation vessel.
Anyone use a cold break filter?

While the mash is going I decant the cold erlenmeyer flask and transfer the yeast with the stir bar into a one liter beaker.
I put the beaker on the stir plate letting it warm up and re-suspend the yeast.
Once I establish the wort final gravity I then pull 10ml out of the spinning slurry to a 1:100 dilution for a yeast count.
Calculate the pitch rate at this point and toss it in the fermenter.
Works quite well for an accurate yeast count for me!

Kegging and Bottling / source for 26mm crown cap with bidule
« on: May 24, 2011, 05:44:43 PM »
I see Williams Brewing is now stocking crown caps with bidule - but only in the 29mm size.
That cap will only fit French champagne bottles or Belgian ale bottles.
I would like to work on a Deus clone this year - including the remuage & degorgement.
All the USA champagne bottles I have located take the 26mm crown cap.

I would like to find either 26mm crown caps with bidule.
Or second best, several cases of empty French champagne bottles that fit Williams Brewing 26mm cap - for cheap.
I know I could buy the French champagne bottles full and drink them all...
Don't really like champagne that much....

Any leads on this one?

Thanks tschmidlin.
Makes perfect sense to me the way you explained this.

Typically you pressurize about 4 times higher than you would with just CO2, because the N2 isn't very soluble. 

I don't understand this statement.
I seem to have forgotten all the physics I once learned in college years ago.
So, now I run my kegerator CO2 at 11psi @ 38 degrees F
Does this mean I crank up the N/CO2 mix to 44psi to push the beer at the same volume rate?
Don't seem right.....

My local gas distributor where I get my CO2 now has this 75/25% nitrogen/carbon dioxide mix.
I have always used just CO2 for racking and carbonating kegs.
He says many local guys use this 75/25 mix for their dark beers, but CO2 for their light beers.
He didn't know why, he was just passing on the information - this is primarily a welding gas shop.

I am tempted to try this when my next bottle runs dry.
The questions:
1) Use this mix because its gives a nice, small bubble, persistent head?
2) Why only on dark beers and not also with light color beer?
3) Can I pressurize my kegs with this mix, or use it only for beer delivery via the kegerator?
4) Can I use this gas to fill crown cap beer bottles from the keg with no ill effects?
5) If I fill bottles with this gas does it also improve the bottle beer head retention?
6) Lastly, he says they can do custom N/CO2 mixes. Any thoughts on benifits of various ratio gas mix?

Thanks all......

Wood/Casks / Re: What is proper oak keg sanitizing?
« on: May 14, 2011, 07:32:56 AM »
My first step with a barrel is to make sure it does not leak.
Fill with water and let it stand three days and let the wood swell.
If it leaks then it is a serious problem - can it be easily fixed or is it scrap wood?
I suppose if a barrel was just freshly emptied in front of me I could be tempted to skip this step.
My barrel was shipped in from across the country.
Barrel could of been emptied yesterday - maybe last year, I don't know.
Barrel could be sanitary, could have crawly bugs, i don't know.
In goes the water, check for leaks and at the same time rinses out the explosive residue.
In goes the sulfur strip, kill the crawly bugs.
In goes the sanitizer, kill more bugs.

Sulfur strip in a fresh spirits barrel...
Like a match in a gas tank...
Appreciate Gordon reminding us all to be carefull.

In brewing I thought pH was expressed at room temperature.
As in pH 5.2 is that pH at room temperature of 68 degrees.
However, after reading Gordon Stong's book I now have the impression that pH is always expressed at the operating temperture.

So if I am aiming for a mash pH of 5.2, and at room temp of 68 degrees the pH meter reads 5.2,
I am really incorrectly mashing at a true pH of 4.9 or so?
What is the standard?

Wood/Casks / What is proper oak keg sanitizing?
« on: May 01, 2011, 08:47:54 PM »
So I finially bought my first used bourbon oak barrel for aging beer.
It seems that each place I look for information on barrel sanitizing has a different recommendation.
I am sure there are different techniques for new vs used barrels.
For my used oak barrel i followed these instructions:
1) sulfur strip
2) Barolkleen 3 ounces per gallon hot soak for one hour, rinse well
3) sodiummetabisulfite 2 grams per liter plus citric acid one gram per liter, hot soak for 30 minutes, rinse well
4) rack the beer!
Any suggestions, improvements?
Also, can I save and reuse the Barolkeen for the next few barrels?

All Grain Brewing / Re: So your Barley Crusher won't Crush?
« on: April 06, 2011, 04:26:03 PM »
The rubber "O" ring on the free roller works wonders for this problem.
My old Automatic grain mill did the same thing after the first year.
Probably put ten more years on that old mill using this trick.

Ingredients / sourcing Polyclar Plus 730 ?
« on: March 19, 2011, 07:27:10 PM »
Anyone have good leads on sourcing Polyclar Plus 730 in the USA other than 22 pound bags?

General Homebrew Discussion / define "West Coast style beer"
« on: March 18, 2011, 03:42:21 PM »
What does "West Coast style beer" mean?
Hoppy beer - exceeding the style parameters?
The type of hop - Cascade, Centennial, etc?
Grapefruit / pine hop flavors / aroma?
What does this term mean?

General Homebrew Discussion / Yeast book now on sale - coupon code??
« on: August 31, 2010, 08:28:12 PM »
I received this email tonight from the AHA:

Yeast Book Now on Sale
Brewers Publications, a division of the Brewers Association, announces the publication of its latest title, Yeast: The Practical Guide to Beer Fermentation by Chris White with Jamil Zainasheff.

Yeast is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures.

The pre-publication sale has already begun, and AHA members receive a 30% discount on Yeast if they purchase before September 12. Check your e-mail for a recent message with the required coupon code.

For the life of me I can't find any recent AHA email message with the "required coupon code" for the discount.
Did anyone get a coupon code?
Did I just miss this?
Really want this book too!

Equipment and Software / Need help sourcing mash mixer blades
« on: July 31, 2010, 08:08:27 AM »
I am about ready to build a steam injected mash system.
I can't seem to locate good fan blades for the motor mixer.
Would like to find some like in this picture.
Anyone have any suggestions?
Already looked at Grainger and couldn't find a close match much to my surprise.

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