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Messages - jeffy

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Which is harder, this defense or the final interview for Brewer of the Year?

General Homebrew Discussion / Re: wort chillers
« on: July 28, 2011, 12:23:11 PM »
jeffy - how long does it take you to get to 60df with your method?  I do the same exact thing, but with an IC in the kettle instead of a CFC.  It takes me about 45min in the summer, maybe 35-40 in the fall/winter months.
Longer than I'd like - at least 45 minutes, probably longer for 10 gallons.  I need to upgrade my chiller to get faster.  I'm using an old Hearts Super Chiller and want to buy a plate chiller.

General Homebrew Discussion / Re: wort chillers
« on: July 28, 2011, 11:20:19 AM »
I water my lawn with the effluent until I switch over to the ice-water- which gets recirculated. I'm toying with the idea of using a counter-flow to finish off the cooling instead of switching the lines to the IC. So it'd be chill from boiling with the IC and house-water until 100 or so and then run the wort through the counterflow with ice-water recirculating. I get to buy/make another piece of equipment and solve implementation issues... :-\

Freezing bottles is a good option but takes longer than straight ice melting. They work best in water-bath chilling, which also work well if you want to go to bed and pitch in the morning.

My own experience is that leaving it overnight to finish chilling is ok but not optimal.
I've been using a counter flow chiller and pumping the wort back to the kettle at an angle to form a whirlpool.  I use the hottest water for cleaning the brew area and then water trees with the rest.  I use ground water to get below 90F and then switch to ice water, which is recirculated to the (formerly hot) liquor tank.

Ingredients / Re: Dry hopping with whole leaf
« on: July 28, 2011, 05:24:10 AM »
I recently dry-hopped in a carboy with loose whole hops.  They mostly stayed on the surface.  I had no issues with my auto-siphon when it came time to rack to a keg.

Ingredients / Re: Coriander question
« on: July 27, 2011, 04:26:36 PM »
Charlie P. wrote something once about coriander limiting the amount of staling from oxidation.  I don't remember that he did any experiments, just observations about the longevity of his beers with the spice added.

I thought it was cinnamon added to the mash to prevent staling from oxidation, if I am not mistaken? 
I tried to do a search for it and found both cinnamon and coriander references with regard to staling.  The one I remember reading had to do with coriander.

Ingredients / Re: Coriander question
« on: July 27, 2011, 02:17:44 PM »
Charlie P. wrote something once about coriander limiting the amount of staling from oxidation.  I don't remember that he did any experiments, just observations about the longevity of his beers with the spice added.

All Grain Brewing / Re: Ether smell coming from carboy?
« on: July 27, 2011, 08:01:35 AM »

Interesting, that might be it then. I have it in a chest freezer. I'll take a sample in  couple weeks and see how it is. I mean its really extreme, like it burns your nose and eyes if you put them up longer than a second. Is having the primary fermenter in an enclosed space like that a bad thing?

Nope, just don't put your head in there.
This reminds me of a time in Lynchburg, Tenn when I almost passed out and fell off the catwalk into a giant vat of fermenting Jack Daniels mash after leaning over and taking a sniff.  CO2 is powerful stuff.  The tour guide was amused, but now that I think of it, he shouldn't have been.

The Pub / Re: What's the Weather Like Where You Are?
« on: July 27, 2011, 03:25:09 AM »
The compressor-unit fan motor or what ever turns it on to cool the dang thing down ain't working. Tried a box fan laid on top and while that works somewhat I don't like doing it. Both of the 10k and 6k Haier window units have the living-room, dining room, kitchen and the master cooled down to a balmy 77. House fan recirculating the air to the house (with two unused rooms shut off). The dual return has one vent closed off and the one in the master pulling the air into the living room.

Not a substitute for central air and unbalanced. But it'll do until the repair is completed.

F the mortgage. I'm moving to the PNW where occasionally one sees some precipitation from time to time. ???

Mine had the same problem just last month.  Check the capacitor (silver can-looking thing about 6 inches tall) for bulging.  This part is easy to replace and only costs about $30.

Yeast and Fermentation / Re: Stir plate vortex
« on: July 26, 2011, 04:42:44 PM »
FWIW, I recently started using a starburst stir bar, which seems to create a greater vortex at lower RPMs. 
What's a starburst stir bar and where did you get it?
I have had problems with my stir bar being thrown off even at the slowest speeds.  Do you think this would help?

All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 26, 2011, 03:55:40 PM »
I had a pretty significant efficiency drop using Briess Malteurop.  I recently saw this name on another thread as if Malteurop was a type of malt rather than a brand.  Is this what you were using?

Other Fermentables / Re: Why remove scum?
« on: July 26, 2011, 01:03:10 PM »
I imagine without modern frame hives and honey extraction equipment, the honey had a lot more crud and contaminants in it.

there is a lot to be said for using raw honey with all the crud and gunk in place. a lot of that stuff (wax, propolis, pollen, bee bits etc) add nutrients that the yeast need. course you could use yeast nutrient but to my mind if I can get it from the 'honey' mores the better. course I am something of a caveman brewer when it comes to mead.

The best braggot I ever made (won a gold at NHC way back when) used crystallized farm-fresh honey that had bits of comb and other stuff in it.  I also boiled the must, not knowing any better, and skimmed the scum.  I used Cal Lager yeast with no nutrients.
It may have been beginner's luck, but it won a lot of competitions.  'Amazing what can happen if you don't know the rules.

The Pub / Re: Bufo in the yard (pic)
« on: July 26, 2011, 08:35:31 AM »

Pinnah, I ain' saying the name of that toad cause if I say the wrong thing, then all of a sudden
my entire world crashes down into a "Habitat" and I loose .....Edit: besides that I ain't  no Herpatologist.

 :D Fair enough.  Toad is a toad, and having habitat to get one in is good stuff.

I was just out moving water in the pasture,
kicked up a snipe
went over to where it had been and found a dismembered frog.

I did not know snipe were frog hunters?

I didn't know snipe even existed!

Kegging and Bottling / Re: bottling for competition
« on: July 25, 2011, 02:41:29 PM »
I also bottle right from the keg, but there is something to be said for bottle-conditioned beer if you tend to save them for any length of time.  The yeast in each bottle will scavenge the oxygen, giving you more time before staling takes place.  So if you were thinking way ahead and wanted to bottle some for next year's competitions or for Christmas presents or something, then bottling some with priming sugar is a good idea.

Ingredients / Re: Anybody use Fermcap-S?
« on: July 25, 2011, 02:34:23 PM »
I use it in the boil kettle on every brew.  At the rate of a couple drops in 10 gallons, it does not worry me in the least.

Beer Travel / Re: Tokyo?
« on: July 24, 2011, 07:59:45 AM »
Not sure if this is official yet (not on the website, but I got an email) but apparently my judging at the Wan Cup got me the points I needed to make the BJCP Master level. Pretty cool if you ask me. Now I just have to judge in a different country every time I am close to a new GM level.

It's on the web site now:  Congratulations, John.  Master #98 in the program, the hardest rank to achieve.  Well done.  And thanks for the Japan outreach.

Gordon Strong
BJCP President
Master #44
Thanks for posting that.  I had never seen that list until now.

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