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Messages - Stevie

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61
Jester King is also an exclusively sour brewery. I'm sure bugs have something to do with then perceived complexity gained from bottle conditioning.

62
General Homebrew Discussion / Re: Pushing all grain
« on: February 07, 2017, 04:26:04 PM »
And I see the opposite. I see folks going from one extract kit to all grain or starting with all grain. I don't have the results that the AHA/BA found, just speaking from my experience.

63
General Homebrew Discussion / Re: Pushing all grain
« on: February 07, 2017, 03:49:06 PM »
I thought extract was trending down.

64
My little project is now taking on a new life and getting more complex  :o  I watched a few Youtube videos where they just "burped" the PRV after the beer was in there.  I thought it was as easy as that.  Hmmm...
Make it as easy or hard as you want. You could dump
It through a funnel and still have beer in the end. The less O2 the better, some are just more obsessive and don't mind the extra effort.

65
Shaking the keg at high pressure is way easy to overcarb. Shaking the keg at serving pressure works, but you need the beer to be cold.

Leave it at 25 while you are away, reduce the pressure before pouring and see where you are at. I think it will be fine.

66
Ingredients / Re: Lemongrass
« on: February 06, 2017, 07:22:59 PM »
 Email Kona. They have a lemongrass beer at the pubs.

67
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 06, 2017, 12:52:03 PM »
I also was pretty happy when I saw how intAct the husks were after I started conditioning, but I still had some problems until I backed off a bit in both water inlet rate and crush size.  I will measure it tonight (not that anyone really cares).
What problems? I've been getting a few more dough balls compared to before.

68
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 06, 2017, 12:21:41 PM »
I've been crushing at .028 and have been on the fence of opening it back up. Might need to try next batches.

69
Equipment and Software / Re: pH probes
« on: February 06, 2017, 11:29:40 AM »
I know a few people here have that meter and like it. I almost bought this meter, but switched to the Extech because it measures to the hundredths and also because I had an Amazon gift card that was "to be used on something fun that I normally wouldn't buy on my own"

70
Equipment and Software / Re: pH probes
« on: February 06, 2017, 11:15:00 AM »
So when do you guys take your ph readings? If its at the 15 min mark in the mash do you draw a sample and let it cool before reading with your meter? I noticed the thermoworks model im looking at says it has temperature compensation built in.
The temp compensation is to accommodate the different ph at different temps and not to adjust the reading to what it would be at room temp.

I pull a small sample at 10 minutes and put it in the freezer for about 10 minutes to test.

71
Equipment and Software / Re: pH probes
« on: February 06, 2017, 11:13:29 AM »
I'm sure there is a wide range of qualities when it comes to these probes. They are a standard used by many units and manufactured by multiple companies.

72
Equipment and Software / Re: pH probes
« on: February 06, 2017, 10:16:14 AM »
My new Extech 110 was acting wonky the other day. It was giving me questionable readings and seemed to drift over the course of a couple of hours. As a test I checked some distilled vinegar and it was at 2.9 after calibration. I dumped and refilled the probe and it's dead on 2.4. Very happy with that feature.

73
The Pub / Re: HELL YEAH!!!
« on: February 05, 2017, 10:19:55 PM »
MVP should have been Atlanta D for choking so hard in the end. ;)

74
Same as above.

I tossed my chalk a couple of years back and now I wish I didn't. It has a valid use in sour starters by buffering the pH.

http://www.milkthefunk.com/wiki/Lactobacillus#Samuel_Aeschlimann.27s_Starter_Procedures

75
Equipment and Software / Re: Using the thermostar dudal mode controller
« on: February 04, 2017, 08:25:25 PM »
Attach it to the fermenter. Almost as good as, and in some ways better, than a thermowell.

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