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Messages - blatz

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2026
It might take the "metallic off flavor" to a new level ;D

well, I just took one of the bottles I CPFed against a sample right off the keg.

Tastes/Smells identical.

I think i'm worrying about nothing, though I won't ever use that tub again.

2027
Galvanized = Zinc
Zinc is dissolved by acid and excessive Zinc is toxic. I wouldn't risk it.
Wikipedia has a pretty good write up. The toxicity part is about 2/3 of the way down.

agreed, but were talking about stuff I rinsed with, not drinking the stuff.

granted, the bottles weren't bone dry (some foam bubbles were still present) but they were pretty dry.

2028
For Star San you actually want the pH to be under 3. I'd rinse and re-sanitize - it seems like minimal effort for the peace of mind.

i don't think you understood - already bottled... :'(

i taste tested one of the CPF bottles I filled and it seems fine.

I can't imagine that the reaction would be all that significant in 1-2 hours time.  plus the bottles and equipment was let dry beforehand - not like I'm drinking the star san solution.

2029
General Homebrew Discussion / Star San - Galvanized Steel - Oops...
« on: April 02, 2010, 04:02:30 PM »
had to sanitize some bottles for a batch today (god I forgot how much I hate bottling).

Not thinking, I used one of those steel tubs you get at Walmart/Home Depot for icing down beers.  

Anyway, I used that as my star san dunk bucket - did I just ruin everything?

Towards the end, the star san was a bit hazy.

2030
no brewing till next weekend. :(

bottling a batch of old ale (god I haven't bottle an entire batch in 2 years, dreading it...)

bottling a bunch of comp entries.

2031
The Pub / Re: Would you eat whale meat?
« on: April 01, 2010, 07:20:32 AM »
no way.


2032
Pimp My System / Re: Single tier brewframe with diverter panel
« on: March 31, 2010, 02:37:21 PM »
wayne - that's exactly what I was asking about, thanks!


2033
General Homebrew Discussion / Re: Bittering Hops
« on: March 31, 2010, 12:50:10 PM »
I'm pretty much in the 'bitter with Magnum regardless of style' camp myself.

same here, though on IPAs, I often use Columbus to bitter for a little extra 'bite'

2034
All Grain Brewing / Re: I accidentally created a Sour Pale Ale
« on: March 31, 2010, 12:20:21 PM »

So, the Crystal is a side effect of using beer smith to nail the color for the style, and not knowing what I'm doing (trial and error, eh?)  So, the solution would be more base malt, and drop the crystal to around 10%?  What does crystal do that base malt doesn't (other than potentially costing more?)

Rob

Please don't take this the wrong way, but I'd use tried and true recipes and get a dozen or so batches under my belt before I started tinkering around.  Jamil Z's "Brewing Classic Styles" is a good place to start - you'll get a feel for the effective usage of a lot of different ingredients by hitting some of the major styles there.  Brew them to a 't' and see how the final product is.

Also, do you have Palmer's "How to Brew" ?  Another goldmine I suggest you buy if you don't have it already.  I believe there are recipes in that as well, but I would stick with the former book for those.

And lastly - keep posting here and asking questions.  There are a few dozen 'regulars' here that are fantastic, prolific brewers that can give a lot of adivice to help bring your beer to the point where you'll forget where the "good beer store" is!

Welcome to the forum!


2035
All Grain Brewing / Re: I accidentally created a Sour Pale Ale
« on: March 30, 2010, 05:34:58 PM »
 6lbs of crystal for 10gal???  :o :o


2036
General Homebrew Discussion / Re: Sun Oxygen Cleaner/Oxyclean.. .film
« on: March 30, 2010, 06:22:46 AM »
Is there a better all-purpose cleaner?

mix your sun 50:50 with TSP substitute (green box).  it works better than sun/oxy alone.

2037
Zymurgy / Re: 2010 M/A Geeks column - Malt Conditioning
« on: March 29, 2010, 01:34:26 PM »
Paul, that's what this question was about...I honestly have to say that if the benefits are a quickly clearing runoff, a quick runoff, and a "beautiful crush", then I don't think I need it.  But that's probably just me being a curmudgeon....;)

you probably don't need to try it then. 

before I tested it, I'd asked most of the folks that rave about it as to whether there was any benefit to the final beer, and the answer was a "well, not really".   

I'll know in a few weeks if I notice anything different about the beers I've used malt conditioning on, but for me, if it only helps the process as mentioned above, then its worth it for my brewhaus.  Sounds like you already have those issues taken care of, so the benefit of malt conditioning, if any, may be minimal at your house.

2038
Zymurgy / Re: 2010 M/A Geeks column - Malt Conditioning
« on: March 29, 2010, 12:14:03 PM »
Kai, as someone who hates expending effort that might not be necessary, I've been trying to decide if conditioning is something I should undertake.  Of course, I should just try it and see for myself, but I'd like to know what specific benefits you've found from it.

not kai, but frankly denny, I was as skeptical (and as lazy) as you are and really did not want to try it.  just try it once and see if you like it.

Reluctantly, about 6 weeks ago, I gave it a test, and while I was doing the 'spray-spray-spray' then 'stir-stir-stir' I was cursing a bit (maybe even at kai, I can't remember  ;)) and swore I would never do it again.

then I saw the crush - most beautiful crush I'd ever seen and almost no flour left on my mill.  then I saw how quickly the runoff cleaned up during vorlauf.  then I saw how fast the runoffs came out into the kettle.

I've since done this on 3 other brews though I have only tasted one - can't say that there is any improvement in taste (the one I've tasted is my dortmunder, which would be hard to improve  ;D ) but the ease of the milling and lautering makes me 'buy into' the extra effort.  Seems like from a time aspect, I make up for it in the runoff times.

2039
Beer Recipes / Re: Let's talk about German Pilsner
« on: March 29, 2010, 10:15:40 AM »
All nice examples, though Bitburger stopped distributing here, dammit.

First , use Best Malz Pils.  

Going off memory without my notes, I like to keep Ca between 50-75, HCO3 ~100, and keep the sulfates higher than the chlorides, but try not to go over 100ppm.

If you can, get good quality nobles, as fresh as you can get em.  Be careful with them on the hopping schedule.  There's a fine line and once you cross it, harshness can step in.

Due to quality issues, I actually have been steering towards the American versions - Hood, Liberty, Crystal and US Tettnang.  I really feel I get a better flavor and aroma with these.

Finally, I remember reading on a thread somewhere about Victory's hopping - I'll see if I can locate it for you.

*Edit* here it is ( I believe from Zymurgy)

10 lbs german pilsner malt mashed @ 150*F.
1oz tradition @ 60min
1oz tettnang @ 30min
1oz hallertau @ 20min
1oz saaz @ 10min
WL830

2040
Yeast and Fermentation / Re: Can old yeast be used as a nutrient?
« on: March 29, 2010, 10:08:19 AM »
IIRC, The Professor says he always adds some of the previous slurry to the boil on a new batch for that very reason.

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