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Messages - hopfenundmalz

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Ingredients / Re: RO Water
« on: October 05, 2014, 01:37:36 PM »

 Spring water can be very low to very high in minerals.

+1.  At the very least, assuming the store's RO machine filter is in good shape, you'll be getting more consistent, cheaper water, Frank.  I bought a fairly cheap TDS meter like this one to check the water each time before I buy it. So far the water from the store I buy from has tested great every time.

I bought a TDS meter too. Just because.

Kegging and Bottling / Re: CO2 Tank Size
« on: October 05, 2014, 01:32:14 PM »
I have kegs in the garage and in the basement. I have a 5, a 10, and 2 of the 20s. One 20 is steel, the other AL.

The 5 and 10 seem to spend more time in the basement due to the stairs. The AL 20 May go down there is needed, but not the steel one.

Ingredients / Re: RO Water
« on: October 05, 2014, 06:29:20 AM »
RO will have a small amount of minerals. How small depends on the feed water and the filter condition. You could be fine without testing, but if you are like me your curiosity will get the best of you.

I have to ask, did you ever get the spring water tested? That could help you decide. Spring water can be very low to very high in minerals.

Equipment and Software / Re: Wanted: Homebrewers Consumer Reports
« on: October 04, 2014, 08:20:50 PM »
The chimes on the Keggle hold some heat under the kettle, get darned hot, and transfer some heat up the sides.

Don't blow the lid off. That would be bad.

Can you hook up CO2 to it and use pressure to pop it out?
That is worth a try, if Dan can apply pressure through the out port. I wouldn't apply much though.

Edit - no out port on Dan's.

A good body guy could bump that out.  :)

Other Fermentables / Re: Cider original gravity
« on: October 03, 2014, 09:47:30 AM »
I am drinking some 2 year old cider that had an OG just over 1.040. It is fine.

Remember that cider can have a pH in the 3.4-3.6 range, which will help preserve it.

Ingredients / Re: English Barleywine
« on: October 03, 2014, 08:45:55 AM »
An English barley wine with just Pale Ale malt ends up with plenty of malt character.

Ingredients / Re: Water report for Culligan RO system
« on: October 03, 2014, 08:41:37 AM »
Its a Culligan under the kitchen sink system.  I have to start drawing water out of it the day before brew day because I only have a 3 gallon pressure tank.  I usually end up setting my phone to beep every 40 minutes so I can go draw another gallon off.  That gives it recharge time so that the pressure is good when I do.
We are going to use RO for our commercial brewery, 10. Bbl. and will have to collect about 500. Gallon. That's going to take awhile.
My little Village has a 10 bbl brewery now. The tap water here has high alkalinity. They have a smallish RO system and blend with the tap water. That is one strategy. One could look into a commercial RO system to supply all of the brewing water.

General Homebrew Discussion / Re: Commercial recipes posted online
« on: October 03, 2014, 06:30:07 AM »
There are many breweries the list the malts and hops used. Sierra Nevada comes first to mind. Proportions, water treatment, and yeast in some cases are left to the home brewer.

Ingredients / Re: English Barleywine
« on: October 02, 2014, 07:58:14 PM »
Just make sure you mash long and low. A pound or two of pale ale malt wouldn't hurt as an insurance policy for some extra enzymes.
Ron Pattinson has many historic recipes that use NA malt to get more enzymes and nitrogen into the wort.

General Homebrew Discussion / Re: Commercial recipes posted online
« on: October 02, 2014, 07:55:06 PM »
If you look around the web you can find home brew recipes for Pliny the Elder. Blind Pig, Hopfather, Hop 2 It, and some other Russian River beers provided by the Brewery.

General Homebrew Discussion / Re: Crystal != Caramel
« on: October 02, 2014, 12:41:34 PM »
There was an article in BYO recently that covered the differences, IIRC.

As there is in Experimental Homebrewing.

Am I going to buy that one?

Of course!

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