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Messages - dzlater

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271
All Grain Brewing / Re: on a whim
« on: April 08, 2012, 03:46:47 AM »
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
so my question: when would one ever need or want an oatmeal consistency for a mash?

i'm pretty sure it's a mass marketed kit, but still picked it up on a whimsical note.

cheers and happy almost zombie day everyone!

When you can't fit any more water in your mash tun?  ;)

272
Yeast and Fermentation / Re: Supplier...Stir plate...Erlenmeyer flask
« on: April 08, 2012, 03:43:53 AM »
I bought my 2000ml flask here:
https://bellsbeer.com/store/categories/Homebrewing-Supplies/Brewing-Equipment-%26-Supplies/Yeast-Starter-Equipment/
It's a nice flask, and about the best price I could find.
They also have stirplates, but I am not sure how the prices compare as I made mine.

Thanks for the link.  But, would a 2 liter flask be large enough for a 2 liter starter, i.e., enough head space?
I have done 1 liter starters in my 1 liter flask, and using foam control drops it worked OK.
Until I tried it with Wyeast 1318, that spewed all over the place. That's when I ordered the 2 liter.


273
Yeast and Fermentation / Re: Supplier...Stir plate...Erlenmeyer flask
« on: April 07, 2012, 04:13:26 AM »
I bought my 2000ml flask here:
https://bellsbeer.com/store/categories/Homebrewing-Supplies/Brewing-Equipment-%26-Supplies/Yeast-Starter-Equipment/
It's a nice flask, and about the best price I could find.
They also have stirplates, but I am not sure how the prices compare as I made mine.

274
All Grain Brewing / Re: Batch sparging specifics
« on: April 06, 2012, 04:51:30 AM »
I have a similar question.
I usually figure my total water volume and use half for the mash and half for the sparge, as long as the mash ratio is somewhere between 1 and 2 quart per lb.
I am planning on brewing the Bastage English summer Ale recipe from Nov. issue of Zymurgy.
Adjusting the recipe for my efficiency I need 5.37 lbs of grain and 8 gallons of total water.
If I use half for the sparge and half for the mash. It works out to 3 quarts per lb.
Does that thin a mash present any problems?
Should I hold back some of the mash water for a mash out so I'll have a thicker mash?



275
General Homebrew Discussion / Re: Bottle woes.
« on: March 31, 2012, 03:25:23 AM »
I once got a case of empties that were returned for the deposit at my local store for the price of the deposit.
You could try that at a store or bar.

276
Kegging and Bottling / Can I add geletin to a carbed keg?
« on: March 26, 2012, 03:29:30 AM »
That's the question:
Can I add gelatin to a carbed keg?
Has anyone done this?
Thanks,
Dan

277
I have an apartment size fridge 58" tall.
If I built one of these http://www.byo.com/stories/projects-and-equipment/article/indices/20-build-it-yourself/349-build-a-beer-engine-projects
and mounted it on top of the fridge, running the beer line from a corny keg in the refrigerator, through the freezer. Would it work? Is that too far to pump the beer?
In the linked article it says to lay the keg on it's side and serve through the gas post, I thought that was only if you wanted to serve using gravity? Or do need the gravity pressure to get the pump to work?

278
Just got a sack of 2-row, and a sack of Maris Otter. ;D
Brewing this tomorrow http://barclayperkins.blogspot.com/2010/07/lets-brew-wednesday-1952-lees-best-mild.html
using homemade invert sugar, and home toasted brown malt.

279
Ingredients / Re: trying to get a handle on water chemistry.
« on: February 10, 2012, 04:13:09 AM »
If I know the hardness is 64.4 ppm can I figure out the Mg, and Ca?

I just found this:
"A CaCO3 value of 100 mg/l would represent a free calcium concentration of 40 mg/l (divide CaCO3 value by 2.5) if hardness is caused by the presence of calcium only.  Similarly, a CaCO3 value of 100 mg/l would represent a free magnesium value of 24 mg/l (divide CaCO3 value by 4.12) if hardness is caused by magnesium only.  Where hardness is caused by limestone, the CaCO3 value usually reflects a mixture of free calcium and magnesium with calcium being the predominant divalent salt."

so with my hardness of 64.4
I have 25.78 of ca, and 15.63 mg ?
 ???

280
Ingredients / trying to get a handle on water chemistry.
« on: February 09, 2012, 04:51:53 PM »
I called my local MUA to try and get a run down on my water, they were very helpful.
He gave me this link: https://www11.state.nj.us/DEP_WaterWatch_public/JSP/SampleResults.jsp?tinwsys=48&tsasampl=849144


The water spreadsheets that I have been looking at ask for Mg and Ca.
I asked MUA guy about the Mg and Ca, and he said "that's hardness 80 to 90"
I thought hardness was from calcium carbonate? Do the 80 to 90 ppm's of seem correct?
Any other tips or pointers appreciated.

281
Ingredients / Re: Continental Pale Malt?
« on: January 29, 2012, 04:40:26 PM »
I was thinking of brewing this
http://barclayperkins.blogspot.com/2011/10/lets-brew-wednesday-1868-younger-teeble.html
since it's English I am leaning towards the MO
I just ordered a sack each of MO, and Canadian 2 row, and a grain mill.  ;D

282
Ingredients / Continental Pale Malt?
« on: January 29, 2012, 08:54:14 AM »
Continental Pale Malt, what is it exactly?
Would I be better off using MarisOtter or good ole american 2 row?
Thanks,
Dan

283
Yeast and Fermentation / Re: Speed Starter?
« on: January 28, 2012, 05:57:09 AM »
The fastest start to fermentation I ever had, I made a starter the morning of brew day, no stir plate.
Took off within an hour or two. white labs 004 Irish ale yeast.

284
Kegging and Bottling / Re: Homebrewer innovation : Mass bottle sanitizer
« on: January 18, 2012, 02:27:06 PM »
I have one of those bottle washers that screw on to the faucet and blast a jet of water.
Always worked for me.
Blast the bottle with hot water and drop it in a bucket of sanitizer

285
Commercial Beer Reviews / Re: Cold Brewed?
« on: January 14, 2012, 05:04:33 AM »
At a local "Irish" bar they had Kilkenny Irish Cream Ale, a Guiness brew on nitro tap.
I thought it was pretty darn good. Try it if you get a chance.

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