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Messages - Stevie

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31
Kegging and Bottling / Re: Transfer/bottling temperature vs oxygen
« on: April 03, 2018, 07:18:49 PM »
Here's a pro to bottling cold beer.  The cold beer holds more CO2, which is released as the beer is transferred to a warm bucket and warm bottles providing more of a blanket effect than warm beer.  I don't know if the pros or cons win ultimately.
Holds more co2 if it is still generating co2, otherwise it is holding more of whatever is in the headspace.

32
The Pub / Re: Green Flash Foreclosed On.
« on: April 03, 2018, 06:07:55 PM »
Won’t be the last.

33
The Pub / Re: Goose island struggling
« on: April 02, 2018, 11:46:58 PM »
And the elephant in this conversation is the tendency of the beer community to not support macro-brew.

I think this mentality is less true than it is believed to be. On the whole, my friends who drink craft beer still drink macro beer. I can't think of any who don't from to to time, the more I think on it. But most of my friends aren't diehard beer geeks, they just enjoy finding good beer and socializing.

It's always important to point out that not all macro beer is hostile to the craft side of the industry. Guinness is an excellent example, they've done a lot try and improve MD beer laws for the small guys. The only macro I personally avoid is inbev, due to their pretty hostile stance to homebrewing not too long ago. However, if that changes and they play nice, I'll buy their products again.

I think another reason most folks who like craft beer buy macro is there isn't a similar product available from the craft guys. Just try and find a non-Guinness stout under 5% abv for example. Heck, just try finding any sessionable craft beer that's actually drinkable at this point. (Besides Yuengling and Sam Adams, I don't know of any good under 5% craft beer...at least in my area.)
I agree. Many of us live in a vacuum when it comes to beer. Reminds me of when my college roommate would complain about there being three country radio stations when he swore nobody listened to country.

I’d say 75% of the BBQs I go to are serviced by 30 racks of Bud Lite and maybe a case or two of corona and blue moon.

34
Kegging and Bottling / Re: Nitro / beer gas + canister questions
« on: April 02, 2018, 11:44:09 PM »
Often times on the above mentioned long run draught systems, 2 cylinders are used: 1 Co2 and one Nitro. The system uses a down stream mixer to mix the 2 at desired proportions. This is what we always used in the restaurants and bars I worked at in the past
Or a nitrogen generator is installed to eliminate the need for nitrogen bottles.

35
Kegging and Bottling / Nitro / beer gas + canister questions
« on: April 02, 2018, 05:14:36 PM »
You don’t use 100% nitro because it doesn’t dissolve easily in beer, still need some co2. The coffee people don’t want co2.

I wouldn’t say it is typical for a standard co2 cylinder to be used, but I’ve heard it in other places as well.

36
All Grain Brewing / Re: pH?
« on: April 01, 2018, 11:47:12 AM »
It’s helpful to be able to measure another parameter so you could know if and how to adjust. If you’re happy with your beers, skip it. I didn’t start measuring pH until I got a sack of acidic Pilsner malt from Beat Malz. My beers were dryer than expected and had a harsh graininess to them.

If you do buy a meter, get quality traceable buffers for calibration.

37
Thanks for indicating that BE-134 is a diastacus variant.  I normally ferment in plastic so knowing that I need glass or steel beforehand is important.
I’ve used 3711 and belle in my plastic fermenters and never had a cross contamination.

Same
The implication being that 3711 and Belle Saison are diastacus too?

Sent from my Moto Z (2) using Tapatalk
Not implied, factual.

38
Thanks for indicating that BE-134 is a diastacus variant.  I normally ferment in plastic so knowing that I need glass or steel beforehand is important.
I’ve used 3711 and belle in my plastic fermenters and never had a cross contamination.

39
Kegging and Bottling / Re: Small batch bottling method.
« on: March 31, 2018, 08:21:05 AM »
If I did small batch I would use those carbonation drops, coopers I think?
Bottling wand attached to an auto siphon to fill, and these to carb

40
Yeast and Fermentation / Re: Getting sour.
« on: March 31, 2018, 08:18:03 AM »
You need to be sure it is at or close enough to terminal gravity to avoid bottle bombs.

41
Yeast and Fermentation / Re: Best Dry Yeast for a Märzen
« on: March 30, 2018, 06:34:31 PM »
Yep. Wait for krausen. 2L for 10gal.

42
General Homebrew Discussion / Re: Shipping issue with NHC Philly
« on: March 29, 2018, 06:16:14 PM »
Shipping alcohol isn’t illegal in all cases, it’s a state by state thing. Shipping USPS is illegal.

Yeah, wrong verbiage. Not illegal, but they won’t ship it. Ups’s alcohol (wine) policy is that you have be licensed and ship to a licensed recipient.

https://www.ups.com/us/en/help-center/packaging-and-supplies/special-care-shipments/wine.page

The AHA could use the registration system to provide shipping “exemptions” or whatever that you print out with your labels. To satisfy the licensure thing.


Sent from my iPhone using Tapatalk
Even then crossing state lines can be illegal.

43
General Homebrew Discussion / Re: Shipping issue with NHC Philly
« on: March 29, 2018, 05:32:37 PM »
Shipping alcohol isn’t illegal in all cases, it’s a state by state thing. Shipping USPS is illegal.

44
General Homebrew Discussion / Re: Shipping issue with NHC Philly
« on: March 29, 2018, 05:20:36 PM »
I have an idea. Why doesn’t the AHA use their lobbying money to have the USPS and state regulations modified to allow shipping comp entries? Or work with the major carriers to negotiate a deal and develop sturdy leak resistant packaging. Seems like a better way to go then to continue being dishonest.

45
Yeast and Fermentation / Re: Shaken not stirred for Lager
« on: March 29, 2018, 04:40:53 PM »
It’s worked for me and others. The idea is to pitch when the yeast is in exponential growth. Underpitch by half and the issue is gone in 90min, under pitch by 4 and your are good at 3 hours.

I’m sure I’ll be corrected, but pitch rates are from slurry with no starter for commercial breweries that are simply pumping yeast from a brink.

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