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Messages - Jeff M

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16
Jeff - The bubbling stopped in the airlock.  I'm going to transfer it to the secondary today and get a gravity reading.  I will post back here where it's at.  Thanks!

Noooooooo! don't transfer it. leave it alone. if there are undesirable flavors some of them the yeast may be able to clean up. if you remove the beer from the majority of the yeast this becomes a much more difficult task for them.

Just forget about it till next wednesday man.  Beer takes patience:D  Fyi Fermentation is done when you take a gravity reading, wait three days, and take another and the gravity hasnt changed.  I start taking gravity readings after a week(when im in a rush)

17
Equipment and Software / Re: Tracking Water Usage
« on: July 23, 2014, 06:56:53 AM »
Sure, a flow totalizer like used by a water company to track the usage by their accounts. I've used those units when doing well testing work.

Do you have a suggested link Martin?  I was looking at this unit but it may not work exactly?

http://www.amazon.com/Water-Meter-Stainless-Steel-Output/dp/B00GM5DCCA/ref=sr_1_14?ie=UTF8&qid=1406122688&sr=8-14&keywords=water+flow+meter

Cheers,
Jeff

18
Equipment and Software / Tracking Water Usage
« on: July 23, 2014, 06:31:37 AM »
Has anyone done an research on a piece of equipment that will attach to a garden hose or some such that will track gallons used reliably?  Ive found a few cheap options online but id like a more reliable item then a hunk of plastic run by batteries.

Cheers,
Jeff

19
Give the beer a taste and text the gravity. that is the only way to KNOW if it's done and if it's worth saving.

+1.  What did you do to know fermentation is done?

Jeff

20
Ingredients / Re: Whirfloc Question
« on: July 22, 2014, 07:23:43 PM »
Gotcha. Just odd it worked so well initially then it didn't look like it was working. Perhaps the yeast was the issue.

Yeast is certainly one of the issues.  Why do you think a hefeweizen(for example) is cloudy but something like a lager isnt?

21
Ingredients / Re: Whirfloc Question
« on: July 22, 2014, 07:19:53 PM »
So you're saying it should be extra clear?  :o

IM pretty sure hes saying it clears certain things but not others, and needs to be used in tandem with things like cold crashing and/or gelatin/finings.

:D

22
Excellent info, thanks Eric! I wonder if gooseberries would work in a mead.....

23
Yeast and Fermentation / Re: WLP029
« on: July 22, 2014, 05:01:41 AM »
It smells great now, i dont get any of those fruity esters now when smelling.  GOnna pull a sample tonight and give it a taste.

24
The Pub / Re: Yellowhammer in All About Beer Magazine
« on: July 21, 2014, 06:59:53 PM »
Congrats Keith!!!!

25
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 21, 2014, 03:38:03 PM »
He got pulled through the ringer a few months back when he first posted. People were upset because his post wasn't clearly advertising and was worded as if it was a testimonial. It got ugly fast.

When I power a mill, I'm using him.

i bought a gerbil wheel to power my mill, but i suppose you could scale it up and use a human....

26
Yeast and Fermentation / Re: diacetyl rest for S04
« on: July 21, 2014, 11:05:53 AM »
Would bottle Conditioning instead of kegging fix it some i wonder?

27
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 21, 2014, 11:00:52 AM »
Corona Mill + Ag Batch = Torn Rotator Cuff

28
Ingredients / Re: Clarity Ferm Enzyme
« on: July 21, 2014, 09:44:21 AM »
In my opinion, unless you are looking for a fix for mild gluten alergies, its a waste of money. Wirlflock improves clarity way way more. If I were to fine my beer post fermentation, I think I would try polyclar or gelatin. I've found that good sanitation, wirlflock, and a vigorous ferment is all I need.

Agreed Jim, We didnt use Irish Moss int he batch and its super hazy.  I wasnt using the CF for the clarity problem but more for the gluten problem.  I have a few friends who are sensitive and was gonna use them as guinea pigs thinking it wouldnt change the fullness of the beer.  Sadly it makes the beer slightly insipid and thats kind of a deal breaker.

I will brew with it on request from said friends and split off 5g for them, but it will NOT be going in every batch.

29
I've had interesting experiences buying chunk smoking wood and converting them into barrel substitute products. The woods are all aged and dried, like barrel wood, and they are untreated so risk of preservatives leaching into the beer. I have cut blocks from the chunks and charred them in the oven. It's a heck of a lot cheaper than the $15/lb oak cubes at the LHBS.

Got a source and procedure? id like to check out other types of wood outside the oak family.

30
Ingredients / Re: Clarity Ferm Enzyme
« on: July 21, 2014, 07:48:59 AM »
Just had a customer come threw the store that was brewing for someone with a sever gluten allergy.  He Said they did tasting with the Allergic person and she had 0 consequences with the Clarity Ferm.  Hes going to send a sample of his next beer of to white labs to check it but they have had good success with it.  I guess for someone with a sever issue, water beer made with barley is better then any beer made with sorghum.

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