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Messages - hopfenundmalz

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Equipment and Software / Re: How much pressure?
« on: June 15, 2013, 09:42:28 AM »
It is always good practice to take the safe route with pressure vessels.

What is the factor of safety on the design? Are there fail safes?  Sanke kegs are designed for 600 psi, Cornies say 130 psi, and we serve at say 10 psi which gives a safety factor of 60 and 13. Cornies and Sankes have PRVs also. We all know the amount of kegs that will be around, but we are familiar with those, so we don't even think of risks. I don't think much about thrones in the basement, or even the water heater in the basement (see Mythbusters).

Not trying to say it is all ok, I know of cases where fermenters have blown. What is the safety factor, back ups and certification? That is what I would ask.

All Grain Brewing / Re: Best wood type for smoking grain?
« on: June 15, 2013, 09:15:04 AM »
Calling Jeff Gladish!

All Grain Brewing / Re: Soapy Flavor in New Zealand Hopped IPA
« on: June 15, 2013, 07:10:34 AM »
I have never added anything to my water. I will try the gypsum an CaCl2 in the glass and see if that works.
Let us know the outcome of gypsum and CaCl2, please.

Beer Travel / Re: Chicago in October?
« on: June 15, 2013, 07:08:01 AM »
We go to Chicago a fair amount, so or favorites are.

The Map Room.
Haymarket. Pete Crowley's place.
The Pubican. More of an expensive Gastropub, but very good.
Sheffields for BBQ and American Craft beer.
Goose Island brewpubs are OK
Jake Melnicks is not too far and is OK.

The Rock Bottom at Grand used to be a good plan B when Pete Crowley was the brewer. Don't know now.

Piece is OK, but often their beers are not on but they have guest taps. Too crowded for us.
Local Option seemed expensive just after drinking at the Map Room. Very Metal!
Owen & Engine was OK. British Pub atmosphere.
Hopleaf had good beer, the food was a little lacking (too much time in Belgium makes one critical of the Frites).

The Lagunitas tap room my be open at the new Chicago brewery by then.

If you are staying at the Allegro(one we have stayed at), there is a Blue Line station in the Thompson Center. Red line is at State Street. Those 2 lines get you to most places.

A must for beer and food is the Girl and the Goat. Excellent food and a thoughtful beer list. You can eat at the communal tables early or at the bar without reservations, otherwise a very long wait. Now there is the Little Goat across the street with a simpler menu.

All Grain Brewing / Re: Re: Soapy Flavor in New Zealand Hopped IPA
« on: June 15, 2013, 06:33:49 AM »
I had some soapy issues on my IPA and a smart person here on the 4M suggested addig a small amount of gypsum to the beer glass and it worked at scrubbing out much of the soap character. I now add gypsum to my mash for every IPA. Seems to have fixed the issue.

I wonder it it's the Calcium or Sulfate doing that? Or both?
If one had a soapy beer, and adding gypsum to the beer glass fixed it, one could try CaCl2 in another glass. If the second is fixed it is the Ca, if not fixed it is the SO4. 

Equipment and Software / Re: How much pressure?
« on: June 15, 2013, 05:18:27 AM »
Any pressure vessel that hold over 14.9 psi have to be certified.
Do not play with fire.
+100.  An employee at Redhook brewery was killed last year by an over pressurized keg.
it was a plastic keg, just to be clear. Sanke kegs are designed for 600 psi.

Events / Re: I am going to the NHC !
« on: June 15, 2013, 05:11:24 AM »
You will have 3 of the best beer fueled days ever.

Events / Re: Parking at NHC?
« on: June 14, 2013, 11:40:21 AM »
to be fair, parking in SF is redickulus.

true, I don't even think that Chicago or NY match SF for parking prices.
$35 for a half hour made me shake my head. Garage in midtown Manhattan. I was on foot.

Don't know hotel rates.

All Grain Brewing / Re: how much Ca is too much?
« on: June 14, 2013, 09:46:09 AM »
Dam spell check does that every time:). Also thanks for the insult on grammar "Jeffy"
I have been fighting with autocorrect also.

All Grain Brewing / Re: how much Ca is to much?
« on: June 14, 2013, 02:31:47 AM »
You sometimes see 150 ppm listed as an upper limit.

BTW - It is Sulfate, not sulfide.

Equipment and Software / Re: I'm ready to trash my kettle
« on: June 13, 2013, 06:04:20 PM »
Keep the kettle. You might start reducing first running a. You might start doing decoct ions, or cereal mashes. You might do a big batch and want to split the boil. You could use it as a grant if it has a valve.

Do not ask how many pots and kettles I have in the garage!

General Homebrew Discussion / Re: Stir Bar Tip
« on: June 13, 2013, 05:35:44 AM »
I always have some magnets around when pitching. A strong rare earth keeper magnet comes with the stir starter.

All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 04:34:44 PM »
Similar to oxidation?
yes all early signs of oxidation.

Yeast and Fermentation / Re: Basic Yeast Questions
« on: June 12, 2013, 10:16:20 AM »
I have not been able to get the right fruity aromas in my TTL clone. The last time was a 25% over pitch. Next time will be under pitched if that does the trick.

All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 04:50:45 AM »
Find the Charles Bamforth interview on the Brewing Network. He says there are many other things to worry about, and good fermentation a will take care of much of it IIRC. I don't know if he ever thought about what you did, though.

These days I am not too paranoid about a little splashing.

Let us know how it turns out.

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