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Messages - alestateyall

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The Pub / Jim Koch has a problem....
« on: January 06, 2015, 04:24:52 PM »
Koch has responded to the market in one way. He sells twisted tea and angry orchard ciders.  According to the article he doesn't like them but sells them anyway. He's making plenty of money and selling to his market. He just had a bad day in the beer bar.

The Pub / Re: Jim Koch has a problem....
« on: January 05, 2015, 03:23:59 PM »
Untappd knows what craft beer is about for me. It's about trying new beers all the time.

I love Sam Adams and buy lots of mix packs. I don't by BL six packs.  Been there done that and they're in every mix pack.

Equipment and Software / Re: Another Fermentation Chamber
« on: January 05, 2015, 03:05:17 PM »

I see a lot of these chambers being built. I've also seen very low priced chest freezers. What's the advantage of building a fermentation chamber?

My SOF works at 12v .. Stays on 5 seconds every 20 min with 4 jugs of ice water in the back that i replace every 2 days.
Save on electricity, save on space, noise.. And when i don't use it can be stored pretty much anywhere cause it weight a handful of pounds! 

Sent from my iPhone using Tapatalk

I don't understand the part about saving power. My 5cf Holiday chest freezer uses an estimated 240kWh ($26/year at 10.65 cents per kWh) per year when always on (its normal freezer use case).

The fermentation chamber use case is different. The freezer is turned off most of the time but the compressor runs continuously whenever the freezer is on. The chest freezer is rated to draw 5A. The 5A must be the worst case when the compressor is on. For fermentation if we assume that the compressor is on 5 minutes per hour (2 hours per day total) then the power usage for a 1 week fermentation would be 5*115=575W power * 2 * 7 = 8050 Wh = 8.05 kWh.  8.05 kWh costs about $0.85 per fermentation.

PS. Don't forget about the power used to freeze your ice.  All the energy used to regulate temp in the chamber has to be provided when freezing the ice (conservation of energy). That energy comes from the compressor in whatever freezer froze the ice. So I guess your saying your kitchen freezer is more efficient than a chest freezer. Maybe since it's on all the time.

PPS. Sorry to ramble.

Kegging and Bottling / I hope I'm not screwed
« on: January 04, 2015, 08:38:37 AM »
There are videos on the web that show how to remove the top of the keg. It looks like a pain. I would fill ball locks and buy an adapter or change the coupler. Not sure but I bet for his set up you can unscrew the sankey coupler and screw on ball lock couplers.

General Homebrew Discussion / Re: HELP.... off flavor issue
« on: January 02, 2015, 02:22:04 PM »

My buddy runs s23 @ ale temps all of the time but I don't think it ever reaches 70F. He crashes and lagers normally however I don't think he classifies his beers as 'lagers'.

I am still not sure that my palate understands the difference between ales and lagers. I have a disorder known as 'dumb palate'. I guess I would have to do two identical batches with an ale yeast and a lager yeast for comparison.
Lager is a type of yeast. Lagers are generally made with lager yeast. A common characteristic of beers called lagers are clean fermentation (no fruity ester flavors, diacetyl, fusels, etc).

You can make a very clean beer with some ale yeasts. Some breweries do this and call the beer a lager.  That's OK if the beer is clean and otherwise tastes like a beer in one of the lager categories.

For this thread, the chief characteristic of a lager is a clean fermentation free of esters, diacetyl, fusels, and other off flavors.

Yeast and Fermentation / Re: fermentation schedule for first lager.
« on: January 01, 2015, 02:53:28 PM »
I learned this the hardway. There is a lot of misinformation on the internet. I got diacetyl the first few lagers I made. If you get diacetyl try krausening as fix. It works.

Yeast and Fermentation / Re: Home made stir plate?
« on: December 31, 2014, 02:00:49 PM »
I like the box. Very artistic.

Ingredients / Cooling wort with ice?
« on: December 31, 2014, 08:52:45 AM »
Freeze plastic water or soda bottles full of water. Cut them open and drop the ice in your fermenter.
When I was a kid my father was obsessed with freezing margarine tubs full of water.  We used those big ice cubes for all kinds of things, but, mostly in the ice chest. I am guessing this would be a nice way to cool wort. Haven't tried it myself.

Fill the tub 2/3 full, place lid, freeze. You can stack them in the freezer. When it's time to use; pull the lid, pull on the sides to free the ice, and dump the cube.

All Grain Brewing / Re: starting out all grain
« on: December 30, 2014, 05:31:43 PM »

Edit - forgot to mention that my old roommate bought a keg at a garage sale owned by our local brewery. He gave it to me to use as a keggle. I returned it and got a few 22's for him in return. I'm not a thief.
Nice work there.

The Pub / Re: Avoid the new Tapatalk
« on: December 30, 2014, 07:51:42 AM »
Wow. Tapatalk blows now.

Yeast and Fermentation / Re: K97 & S189
« on: December 29, 2014, 08:40:16 PM »
What about K-97? What beer styles is it good for?

Equipment and Software / Re: Immersion Chiller
« on: December 28, 2014, 02:45:50 PM »
Both descriptions say they have garden hose connections. I use one with the vinyl hose. I am not sure the intended use case for the one without vinyl.

All Grain Brewing / Sparge option
« on: December 28, 2014, 12:03:14 PM »
The way to figure out how to do any of the sparging methods is to just go for it. The advice on the Internet makes a lot more sense after you have done it a few times. But, the beer will come out fine even if you don't get it exactly right. Just have some DME on hand in case your way low on gravity. You probably won't be though.

Equipment and Software / Re: Paddle
« on: December 28, 2014, 06:32:58 AM »
I want to update my answer. I have a 24" spoon and a wooden mash paddle. I use the wooden paddle for the mash tun. Before I got the paddle I used the spoon. They both work fine. I bought the wooden paddle because I wanted it, not, because I needed it. I really like seeing it hanging on the wall. It was worth the money just for that.

PS. I tell my kids it's a spanking stick. But, they don't believe me.

Yeast and Fermentation / Re: Conicals again
« on: December 27, 2014, 09:10:50 PM »
I am also a Speidel fan. I can confirm using the spigot to harvest yeast is clog city. I collect the slurry via auto siphon into a 2L bottle. The process is not great. I have to get my son to hold the tube in the bottle and keep the bottle from falling over. But, it works.

As a fermenter and cold crash vessel the Speidel is great.

My spigot doesn't leak. I use the spigot to transfer and it works pretty good. Some slurry gets in the keg but not much. One dumb mistake I have made more than once: if you have the air tight cap on for cold crash and then use the spigot to transfer you need to remember to open that cap. Otherwise, there will be back pressure and you won't get good flow. It will flow though and when you realize your mistake it's too late, air bubbles will get sucked back into the fermenter through the hose going to the keg. The air bubbles stir up the yeast cake pretty bad. Also, don't turn off the spigot too soon. It is hard to get flow started again if your down to the last 0.25 gallon.

Regarding lots of parts, I don't have a problem there. I find it very easy to clean.

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