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Messages - Stevie

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61
All Grain Brewing / Re: Adding coffee to a stout
« on: August 19, 2016, 06:21:34 AM »
I really hate to be that "use the search guy," honestly I do. That said, there is a thread that was started less than a few weeks ago and update less than a week ago.

62
Kegging and Bottling / Re: Beergas question
« on: August 18, 2016, 05:29:56 PM »
You can use it, but you will need to use a higher pressure and longer beer lines. The higher pressure is to maintain co2 volume in the beer, the longer lines are to provide back pressure. The pressure will depend on the ratio of your mix.

Bars and restaurants with very long draws use beer gas to avoid over carbonating the beer.

63
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 03:45:33 PM »
One thing I do is keep two "clean" copies of the spreadsheet that are the basis for new copies. One is pre-configured with McDoles for hoppy beers and the second is all zeroes.

64
In theory, the method of filtering wouldn't make a difference beyond the amount of wort lost to deadspace. Any loses in efficiency should be coming from something else.

65
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 03:33:13 PM »
There is an option to add a profile of you scroll way down on the adjustment tab.

66
Kegging and Bottling / Re: Beergas question
« on: August 18, 2016, 03:32:30 PM »
Are you sure you have beer gas? Beer gas is a blend of co2 and nitrogen. It is used to allow for higher pressures needed with stout faucets and very long draft lines.

67
General Homebrew Discussion / Re: Dedicated home-brew supply store?
« on: August 18, 2016, 01:06:13 PM »
There are 2 or 3 in my part of SoCal.
The shop in Costa Mesa is my favorite.

68
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 10:28:26 AM »
I use it and like it. The one change I make is a subtract my boil off volume from the sparge calculation. I started doing this after making a crazy minerally 2 gallon batch.

69
Kegging and Bottling / Re: Anyone here keg drectly from a Speidel?
« on: August 18, 2016, 10:27:18 AM »
You might just need to use tubing large enough for the spout and clamp it down on the QD. I have a couple of QD's with flare to 3/8" barbs.

70
Yeast and Fermentation / infected
« on: August 18, 2016, 07:26:44 AM »
Blend with more beer. Brew another beer and blend the two to your liking. Maybe use a different bug mix. Once you do this, you will still need to wait for the blend to be stable.

Honestly, the beer is months, maybe more than a year, away from being done. Rack it to a CO2 purged fermenter where you can fill it all the way up to the neck and forget about it for a while. Keep an eye on the airlock to make sure it doesn't dry out or add a breathable bung.

71
Yeast and Fermentation / Re: Aerating wort
« on: August 18, 2016, 06:50:52 AM »
Mark V used to promote his bit of hard plastic tubing with holes as a cheap and effective method, never tried it myself. I can't always chill my beer to pitching temp, so I prefer to aerate later

72
Yeast and Fermentation / Re: infected
« on: August 18, 2016, 06:47:02 AM »
I don't think you have an infection. Overly sour or acetic is often caused by too much oxygen. Do you have a lot of headspace and have you broken the pelicle or pulled samples often?

If the flavor is good, you can salvage by blending.

73
All Grain Brewing / Re: Resume boil a week later
« on: August 17, 2016, 02:44:37 PM »
pH?

74
All Grain Brewing / Re: Resume boil a week later
« on: August 17, 2016, 12:53:36 PM »
Lacto, Brett, and wild Sacc would be most likely flavor ruining bugs

75
All Grain Brewing / Re: kolsch grain bill
« on: August 17, 2016, 12:52:24 PM »
Similar to mine. I like 90/5/5 - Pils/Munich/wheat

Many will say wheat has no place in a Kolsch, and I guess that is correct traditionally. I like my results so l'll keep rolling with it.

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