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Messages - klickitat jim

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571
Equipment and Software / Re: Hop and grain bags cleaning
« on: April 08, 2015, 01:03:35 PM »
Do I need to worry about discoloration (color of wort) on the hop bags from being in the boil? I rinsed and squeezed them out several time already.


"When the going gets weird, the weird turn pro."
A stained bag got that way by pulling color out, so most likely the only color effect would be to continue to pull color out of solution.

572
Kegging and Bottling / Re: Caring while Cold Crashing?
« on: April 08, 2015, 12:59:19 PM »
If I went to the trouble of going from keg to keg I would do it through a filter and drop the cold crashing.

573
All Things Food / Re: Growing food - The Garden Thread
« on: April 08, 2015, 03:25:36 AM »
Not sure if this is the right thread for this question or not. I have a hops vibe and am growing my own this year.  Once I start to get hops is there anything I need to do before I use them?  Wash, boil, dry or just chuck them into the wort.
Pick and put in wort. If you're going to store them then pick, dry, bag, and freeze. I dry mine with a fan. Square common box fan facing down resting on a couple saw horses. Then I put a clean new cheap fyrnace fikter on top and pile my hops on that. Turn on fan. Done in about 6-12 hours depending on how wet and your humidity

574
Equipment and Software / Re: Chest Freezer 101
« on: April 07, 2015, 10:38:05 PM »
Attach probe so its against where the beer is, not head space. Insulate the probe so its only reading the fermenter wall not the air inside the freezer. I set my hot and cold side to the same temp with one degree differencial. So if mine is set at 50, the freezer comes on at 51 and the heater comes on at 49. At first it will work hard but once all that beer mass is at 50 it barely kicks on at all. Maybe once every hour or two. Within a couple hours of putting my beer in the chest its at the set temp and always stays right there. The display on your controller becomes your new thermometer. Measuring the air or a glass of water is a sheer act of futility. The air im my chest is usually the same as the beer temp or close, but when tge freezer kicks on the air will be freezing and when the heater kicks on the air will be hot. I already know that, because I have a freezer and a heater... I only care about the beer temp.

575
Beer Recipes / Re: First Recipe design
« on: April 07, 2015, 10:22:09 PM »


I find most West Coast-style IPAs to be unbalanced aroma/flavor hop forward beers.

True for most west coast beers period. But it is slowly changing.

576
Equipment and Software / Re: Mounting Temp. Control Sensor
« on: April 07, 2015, 06:04:28 PM »
I use a chunk of blue yoga mat held on with blue painters tape. Its a blue thing.

577
The Pub / Re: Happy National Beer Day!
« on: April 07, 2015, 06:02:03 PM »
Unfortunately for me to day is National Rest Your Liver day.
Me too, since I have to work.

578
Ingredients / Re: Peated malt
« on: April 07, 2015, 05:56:57 PM »
We're talking about this baby here.
We're talking 15 to 25 ppm.
Thomas Fawcett's supposedly has only 10-14ppm. Castle's Chateau Peated is even lower: 5-10ppm, but they've got a Whisky Light and a Whisky, 15-25 and 30-45 ppm respectively.

Now I don't know what you guys are used to, but 15-25 is peanuts and, again completely imho, hardly detectable.

either not all peated malts are created equal, or not all tastebuds are created equal.  I tend to suspect the latter more than the former.
I do agree however that the latter is a factor that can't be overstressed ;)

Brew what you want. I don't have to drink it. ;)
Hey, thats sounds like the new RDWHAHB

579
Equipment and Software / Re: Burner info is overwhelming!
« on: April 07, 2015, 04:24:42 PM »
I use a Camp Chef Explorer (two actually) and they work great up to ten gallons. Mine were about $100 and they are dual burners on a stand that holds two 14 gallon pots full.  Sturdy enough and I also mounted my pump to one of them.

580
Yeast and Fermentation / Re: No signs of fermentation
« on: April 07, 2015, 02:39:47 PM »
Jim you forgot RDWHAHB.
I would, but its his first... he'd have to borrow one.

581
Do you wrap the fermentor with the ferm wrap? I wouldn't. I use a heat pad simply taped to the back wall of the chest. I've had no problems.

How big is the chest? I can tell you that my 14cf Maytag works like a champ but my little freezer that I use for lagering does swing too cold by a couple degrees.

I have the ferm wrap loosely around the carboy.  I have brew haulers on my carboys.  The freezer is 7.1 cu. I had a brew going pretty continuously throughout the year so it was constantly toggling between 67-69 degrees, but that's the purpose of the temp control chamber right?
Yup, looks like you're doing great.

582
Yeast and Fermentation / Re: No signs of fermentation
« on: April 07, 2015, 02:11:40 PM »
1. Welcome to the hobby, adventure, learning curve, obsession!

2. Its very difficult to not make beer, so relax

3. Barring something outlandish, like pouring 140º wort into a carboy and immediately pitching, I say give it more time. If you used a liquid pitch like White Labs or Wyeast can you recall what the date was on the package. If its really old you'll have a problem. But here's whats probably happening, you didnt get your wort aerated quite enough and you didn't build up enough lively yeast cells, so its starting really slow. But dont worry, if you have edible sugars in there and yeast that are still alive, it will ferment. 30 hrs with no bubbles is not a reason to panic in your situation.

583
Kegging and Bottling / Re: Foamy beer
« on: April 07, 2015, 04:47:58 AM »
Probably they are but the part about running them to another room makes me wonder

584
Kegging and Bottling / Re: Foamy beer
« on: April 07, 2015, 04:14:55 AM »
If it is really 15 feet of line that is much more than you need but shouldn't be causing foaming. In fact with lines that long you should be able to run the regulator at a higher pressure with less foaming.
If the 15' of beer line was at room temp would it foam up?

585
Kegging and Bottling / Re: Foamy beer
« on: April 07, 2015, 12:34:18 AM »
Seems like a really long line. Mine are about 6

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