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Messages - flars

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1
General Homebrew Discussion / Re: DME or LME for adjusting my Low OG?
« on: March 27, 2017, 09:19:23 AM »
The hydrometer reading will also be affected by the temperature of the SG sample.  Here is a link to Palmer's previous edition with a conversion chart.  Sample temperatures above the calibration temperature of your hydrometer will read a lower SG than the actual SG.
http://howtobrew.com/book/appendices/appendix-a/using-hydrometers

The temperature of your SG sample was only a minor part of your SG discrepancy though.

2
Ingredients / Re: Brew Kits
« on: March 23, 2017, 03:49:09 PM »
I like what Northern Brewer offers.  Great recipes, fresh, and quality ingredients.

3
Leave the beer in the primary.  What temperature is the beer in the fermentor?  Are you using a refractometer or hydrometer for SG?

4
Yeast and Fermentation / Re: High FG past 3 batches
« on: February 16, 2017, 07:09:34 AM »
Just a little update for those who are interested. I am fortunate to have a smaller chest freezer (roughly 5cb ft) for cold crashing and hopefully lagering soon) and a larger 8footer. With that, I have to Ink bird temp controllers. One of them I purchased over the summer, while the other I just got no more than 2 months ago. I decided to swap them and crank the heat up to 71. I also gave the bucket a gentle swirl. It took off for 24 hours much like an active fermentation would look like. I will take a hydrometer reading tonight since it would of been over 48 hours since my last reading. I also need to look at a more "accurate" way of taking temp for the controller. I currently have a heavy duty paper towel that is folded up to about the size of half of a dollar bill, duck taped around the edges while leaving just enough room to slide in the temp probe. Any better suggestions?
I use a combination of 1/2" foam pad, 1" thick styrofoam, and a bungee cord to hold the temperature probe to the side of the fermentor.  The styrofoam has a narrow channel cut into it to protect the probe from excess pressure exerted by the bungee cord.  The piece of foam padding is against the carboy with the more rigid styrofoam completing the seal from the temperature of the ambient air.

5
General Homebrew Discussion / Re: State of the Forum
« on: January 27, 2017, 04:23:35 PM »
Nonsense is just to prevalent.  Look what happened to the Boiling Temperature topic.
https://www.homebrewersassociation.org/forum/index.php?topic=28551.45;topicseen
Don't say anything unless you have something relevant to say.

6
Yeast and Fermentation / Re: Pitching yeast warm
« on: January 12, 2017, 12:44:16 PM »
You could attemperate the yeast by adding cooled wort at intervals of a couple minutes apart.  Pitching the yeast when it is within 5°F of the wort temperature would not have a detrimental effect on the yeasts performance.

7
All Grain Brewing / Re: Glass Disaster
« on: January 09, 2017, 12:02:26 PM »
I have no desire to go back to glass carboys whatsoever. I'm just too much of a klutz :)

Perhaps it would be helpful to add that I've been using the same hydrometer for >100 batches since 1999.  ;)

I....what?!......that's impossible!  :D

It is possible.  I still have the first one purchased in 1987.  Though it reads 0.004 high now.

8
Kegging and Bottling / Re: Bottle cap issues
« on: January 03, 2017, 02:44:47 PM »
Wing cappers don't do a great job short neck bottles (Sierra, Founders, Firestone, Boulevard). I'd avoid those unless you have a bench capper.
Yea seem, I use a lot of red hook and sierra Nevada bottles... that could be why...


does anyone have a recommendation for a good bench capper that's modestly priced?

super agata bench capper runs around 40 dollars and has good reviews.

$34.00 in my part of the country.  Mine cost less when purchased 10 to 12 years ago.

9
Kegging and Bottling / Re: Bottle cap issues
« on: January 03, 2017, 01:15:27 PM »
The bottle types were all different bottles, as I just recycle bottles of beer I have purchased from the store. which I have used them all before with standard caps, without issue.

I waited 2 weeks for the bottles to prime and so far most of them have been carbonated. the sugar was well mixed in to the beer, and the bottles that were flat had zero carbonation, so im thinking these beers may get oxidated too if there isn't a good seal.

Im considering throwing out all of my recycled bottles and just buying all the same standard bottles to not have this issue again... maybe look at getting a bench capper too since I hate the wing capper anyway. I would love to keg but I don't have the space right now to do so.


Ill look into the link about repriming the flat ones.

Thanks!
Compare the bottles that are flat to bottles that aren't.  Is there any difference in the shape below the mouth?

10
Kegging and Bottling / Re: Bottle cap issues
« on: January 03, 2017, 08:41:29 AM »
The problem could be due to the caps.  The problem could also be with the style lip on some of your bottles.  By standard capper you mean a wing capper.  The style of bottle can be a problem with wing cappers.  The performance of a bench capper is not affected by the bottle style.

Check your remaining bottles.  Can you twist any of the caps which would indicate a loose seal?  Anything different with this batch with the priming sugar?  How long of time and what temperature did you condition your bottles at??

You could reprime and recap uncarbonated bottles if you have given your beer plenty of time to carbonate in a warm place before chilling.  There is some risk of oxidation doing this but I suppose the risk is better than flat beer.  Drink quick if you go this route.

11
Extract is okay but the only way to brew great tasting beer is all grain.

12
Ingredients / Re: Will thawed star san solution be effective?
« on: December 22, 2016, 09:04:28 AM »
Thaw it out and give it a stir.  The pH should still be the same.

13
Kegging and Bottling / Re: Frozen Beer in Bottles?
« on: December 19, 2016, 09:11:27 AM »
A 100 watt light bulb produces a lot of heat.  A 20 watt might be sufficient, but still check occasionally for the frig getting too warm.

You may have enough head space for when the beer becomes slushy.  The beer will expand in all directions if it gets frozen solid.  Bottles might start cracking.

14
Going Pro / Re: Can a brewpub give away or sell extra wort?
« on: December 16, 2016, 07:57:46 AM »
All good points.  I just hated to see all of that nice wort going down the drain.  It smelled amazing in there.  I was wishing I had thought to bring a sanitized fermenter with me.  Maybe next time.  Mainly I wanted to be sure they wouldn't get in trouble for allowing me to dispose of the wort, rather than dumping it down the drain.
You wouldn't even need a fermentor just a bucket.  As soon as you get it home heat the wort beyond pasteurization temperature then cool and pitch your yeast.

15
Yeast and Fermentation / Re: Recent use of US05
« on: December 13, 2016, 09:42:43 AM »
I get the best results for the styles I brew when the fermenting beer is 66° to 68°F.

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