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Messages - dzlater

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271
Yeast and Fermentation / Re: Boiling in an erlenmeyer flask
« on: April 14, 2012, 11:54:16 AM »
I have an electric stove with coil elements.
I tried the water bath and it took me long time to get to boiling.
Then I made a ring of twisted up aluminum foil set that on the burner and set the flask on that.
That worked fine.
Last time I just set the flask on the burner and had no issues.

272
All Grain Brewing / All grain partial boil and IBU's
« on: April 08, 2012, 02:44:50 PM »
I am starting to think about what to brew at our clubs Big Brew Day.
Last year with so many people brewing, trying to chill was a challenge with the lack of water pressure for my chiller.
I was considering doing a partial boil and topping off with cold water.
I can figure out for example how many ibu's I'd get with a one hour boil for a final volume of 3 gallons @ 1.080
Then top off with 3 gallons of cold water to get six gallons @ 1.040.
If I calc the ibu's of the 3 gallons at 80 does that mean the ibu after the top off water is 40?



273
All Grain Brewing / Re: on a whim
« on: April 08, 2012, 10:46:47 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?  ;)

274
Yeast and Fermentation / Re: Supplier...Stir plate...Erlenmeyer flask
« on: April 08, 2012, 10:43:53 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.


275
Yeast and Fermentation / Re: Supplier...Stir plate...Erlenmeyer flask
« on: April 07, 2012, 11:13:26 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.

276
All Grain Brewing / Re: Batch sparging specifics
« on: April 06, 2012, 11:51:30 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?



277
General Homebrew Discussion / Re: Bottle woes.
« on: March 31, 2012, 10:25:23 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.

278
Kegging and Bottling / Can I add geletin to a carbed keg?
« on: March 26, 2012, 10:29:30 AM »
That's the question:
Can I add gelatin to a carbed keg?
Has anyone done this?
Thanks,
Dan

279
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?

280
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.

281
Ingredients / Re: trying to get a handle on water chemistry.
« on: February 10, 2012, 11:13:09 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 ?
 ???

282
Ingredients / trying to get a handle on water chemistry.
« on: February 09, 2012, 11:51:53 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.

283
Ingredients / Re: Continental Pale Malt?
« on: January 29, 2012, 11:40:26 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

284
Ingredients / Continental Pale Malt?
« on: January 29, 2012, 03:54:14 PM »
Continental Pale Malt, what is it exactly?
Would I be better off using MarisOtter or good ole american 2 row?
Thanks,
Dan

285
Yeast and Fermentation / Re: Speed Starter?
« on: January 28, 2012, 12:57:09 PM »
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.

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