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Messages - nicosan1

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1
Equipment and Software / Re: Faucet Wort Chiller Workaround
« on: February 16, 2017, 02:35:53 PM »
I broke down and bought a Pond Pump that does 500 gallons per hour at Home Depot.  I have an Ice Chest thta I can use to hold iced water and use that.  Thanks all!

2
Equipment and Software / Re: Faucet Wort Chiller Workaround
« on: February 15, 2017, 05:09:37 PM »
Although I've never tried it, I'd imagine you could put the faucet adapter on a shower arm, it should fit. But I've also seen people use a pond pump and a container with ice water (like half of a blue barrel or something). Post a pic of your new faucet, maybe it can be used.

Sent from my Pixel using Tapatalk
  This is what it looks like. https://www.deltafaucet.com/kitchen/product/9678T-DST

 perhaps, the water pump idea might work, I looked to see if I could unscrew the faucet hose head from the hose and it wasn't disconnecting, so I thought maybe trying shower but the thought of the pump is intriguing.

Would something like this work or do I need something stronger?

http://www.homedepot.com/p/Total-Pond-300-GPH-Fountain-Pump-MD11300/202017049

3
Equipment and Software / Faucet Wort Chiller Workaround
« on: February 15, 2017, 03:36:30 PM »
I just moved to a new apartment that has a Delta Faucet with hose attachment.  I am not sure I can hook up my immersion chiller to that.  Do any of you have simple suggestions on a workaround interms of hookup?  Has anyone tried using a shower head pipe to connect to a garden hose attachment and done the chilling in a shower?

Thanks for any advice.

4
Wood/Casks / Re: Care for New Bourbon Barrel
« on: February 01, 2017, 01:27:04 PM »
If you know that the barrel was just emptied a week ago, thats a very fresh barrel.  I've used 3 different small barrels, and suggest your friend just keep it sealed up and cool until his beer is ready to go in.  I wouldn't put anything in it...water, sanitizer, whiskey, nothing.  Also why they would wait 3 weeks after brewing to fill the barrel?  I'd just wait until the most active fermentation is over one week or so, and fill that puppy up.

Thanks will do.

5
Wood/Casks / Re: Care for New Bourbon Barrel
« on: January 24, 2017, 05:27:07 PM »
Simply put, I've seen the following advice as to how to keep a barrel in good shape.

1. Wet the outside of barrel with hot water and let soak to ensure no leaks. 
2. Fill the barrel with some extra whiskey for storage until you fill, empty before filling with beer.
3. Sanitize the barrel hole steaming hot water or whiskey.
4. Use cleaned and sanitized bung to close hole.


Any other advice?  This barrel will get filled in a month or so.

6
Wood/Casks / Re: Care for New Bourbon Barrel
« on: January 24, 2017, 12:47:46 PM »
Depends in part upon how recent the barrel was dumped. The longer it goes the more likely it needs to be rehydrated to seal water-tight.
  About 1 week ago, likely can't brew a stout for another week, then probably 3 weeks of aging minimum before a fill.  Thoughts? 

7
Wood/Casks / Care for New Bourbon Barrel
« on: January 23, 2017, 03:48:15 PM »
A friend of mine just purchased a five gallon barrel which stored bourbon-whiskey.  Does he need to do anything to store the barrel properly, like add more bourbon, fill with hot water to test for leaks etc?  Are there any basic tips any of you folks might be able to share?  The plan is to brew an RIS in the next 2 weeks and eventually fill that barrel.


8
Yeast and Fermentation / Re: Fruit w/ Brett
« on: October 26, 2016, 04:04:37 PM »
Added Yeast Bay Brett Blend to just under 3 gallons of the saison about a month and a half ago.  A nice pellicle formed, not much for the beer to chew on because I primary fermented with 3711. I may add the fruit in a few weeks after taking a taste.   

9
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 21, 2016, 01:21:43 PM »
Actually its 47 Micrograms per liter according to the LA Water Quality report, so that would be about .047 mg/l.  I misread that.

10
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 21, 2016, 07:05:49 AM »
What is up with that Phosphate level? No Magnesium?
Magnesium at 11, Phosphate at 47 mg/l aka ppm

11
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 20, 2016, 05:15:03 PM »
The Sodium, Sulfate and Chloride look high after entering in to BrunWater, the expected PH without any additions would be 5.58 according to that too. Should I dilute back with say a 1/4 distilled water and add back say a gram of baking soda?


No!  5.58pH would make a fantastic stout. Perfect water for it.
  Thanks for the advice, so I will just go with filtering my water, and using for this, no additions to the mash.  Thanks!

12
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 20, 2016, 05:08:06 PM »
The Sodium, Sulfate and Chloride look high after entering in to BrunWater, the expected PH without any additions would be 5.58 according to that too. Should I dilute back with say a 1/4 distilled water and add back say a gram of baking soda?

13
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 20, 2016, 04:56:02 PM »
This is my recipe, doing about 2.5 gallons. 

11 lbs maris otter
.75 lbs roasted barley
.5 lb Special B
.25 lb Caramunich
.5 lb american chocolate
.5 lb british chocolate

.75 oz magnum at 60m
2 oz of EKG at 5 min

2 packs of London Ale w/ starter.

14
All Grain Brewing / Mash Water Chemistry for a RIS
« on: October 20, 2016, 02:52:14 PM »
I live in LA and am looking at brewing an Imperial Stout. 

This is the basic water profile here, any suggestions on what I should add

93 mg/l caCO3 - Total Alkalanity
113 mg/l HCO3 - (BiCarbonate)
36 mg/l Calcium
133  mg/l  total Hardness as caCO3
7.5 ph
47 mg/l Phosphate
71 mg/l Sodium
78 mg/l sulfate
80 mg/l chloride

Any suggestions on what I should do for an RIS?  I could go with filtered water and additions or should I go with Distilled water and build everything? 

Thank you for the advice. 

15
Yeast and Fermentation / Re: Fruit w/ Brett
« on: September 12, 2016, 07:45:10 AM »
Plan out how long you expect to age the beer with brett and add the fruit during the last 6-8 weeks.

If you aren't sure how long you want to age the beer then pitch brett and once you're happy with the flavor then add the fruit for 6-8 weeks.

I'm not concerned with brett's ability to chew through whatever you throw at it but sitting on the fruit for longer just means you're losing some of the freshness of the fruit. FWIW I would look for heirloom or other particularly flavorful peaches for the beer. My experience with the normal grocery store varieties has been underwhelming.

Thanks for this advice. I am going to put the beer in secondary w/ the brett, I bet it wont be too long to age on Brett. Then adding peaches later, I have access to good varieties I've frozen from my parents trees.

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