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Topics - flbrewer

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Kegging and Bottling / Lazy Kegging
« on: Today at 12:03:19 PM »
Has anyone ever kegged straight into an empty keg without first cleaning and sanitizing it? I am a stickler for cleaning and sanitation, but the heat has me feeling me lazy lately.

I figured outside of flavors from the last beer, I didn't think there would be any sanitation issues. Cheers and Happy 4th!

Ingredients / Flour
« on: July 02, 2015, 03:47:36 AM »
Saw this grain bill in a recent Mad Fermentationist blog. What would the purpose of flour be? Anyone ever used this?

81.6% - 10.00 lbs. Rahr 2-Row Brewers Malt
8.2% - 1.00 lbs. Flaked Corn (Maize)
6.1% - 0.75 lbs. Weyermann CaraPils
2.0% - 0.25 lbs. Weyermann Acidulated Malt
2.0% - 0.25 lbs. King Arnold All Purpose Flour

General Homebrew Discussion / Cold Crash Question
« on: July 01, 2015, 06:49:28 AM »
I'm currently crashing a beer and may now be holding off on kegging it for another week or so. I generally only cold crash for a couple of days.

Is there any issue keeping it at crash temps for a longer time? Would the beer benefit from a warmer temp after the crash prior to kegging?

Equipment and Software / Barley Crusher Contact
« on: June 30, 2015, 01:04:35 PM »
Does anyone have a phone number for BC? Tried to send a few emails but they keep bouncing back. Thanks!

Ingredients / City Dry Hop
« on: June 29, 2015, 03:56:23 PM »
Greeting everyone, back from the ether and with a new little bouncing (screaming) baby boy! Anyhoo, for those of you like and use Citra, what's the standard dry hop time with it? Dry hopping a Zombie Dust clone now (used 3 ounces of dry hops) and curious how long to keep it in there.

It's been 3 days thus far and it smells good.

Homebrew Competitions / BJCP Certification Thoughts
« on: June 24, 2015, 12:42:35 PM »
Who has been through it? Which level did you get to? What did you think of the process?

General Homebrew Discussion / The Difference Gravity Makes
« on: June 23, 2015, 05:22:24 PM »
I've made two different iterations of Nearly Nirvana Pale Ale recently (thanks Crispy!) and have been blown away at the difference in the taste between them.

The first batch only had 3 ounces of hops, the second had 2 additional ounces (one being dry hops). The grain bill was the same and my mash temp was a degree higher not the second.

Beer 1, OG (1.050) and FG (1.006)

Beer 2, OG (1.054) and FG (1.010)

Same ABV between them, but beer 2 tastes so much more balanced than number 1. Yea, science!

Kegging and Bottling / Purging Keg
« on: June 22, 2015, 06:40:36 PM »
I've never bothered purging empty kegs prior to transferring before. In my illustrious past 3 or so batches of kegged beer, I've simply transferred over to the sanitized keg and will seal, add gas, and bleed off oxygen 4-5 times.

Is there a need to purge the keg prior to transferring? I just assumed doing this followed by an open keg as you transfer wouldn't do anything as oxygen would be re-introduced.

Yeast and Fermentation / Liquid Yeast > Dry Yeast?
« on: June 22, 2015, 03:33:40 PM »
After starting to use liquid yeast from early on, I've always just assumed it's better. Based on some current research I did I want to verify some "facts" below. Thoughts?

Dry Yeast
-Higher Cell Count
-Longer Shelf Life
-Less Variety

Liquid Yeast
-Lower Cell Count
-Shorter Shelf Life
-More Variety

Equipment and Software / Grain Crusher Roller Issue
« on: June 21, 2015, 09:02:31 AM »
Noticed this morning (cleaning out my mash tun) that there was a small amount of metallic flecks at the bottom of the tun. After checking a few things and ruling them out, I ran a pound of grain through the Barley Crusher again.

Ran a rare earth magnet through it and knew the problem right away. For whatever reason small flecks of metal are coming off my mill.

My immediate question is if this is harmful? I don't think much made it to the boil and I've never seen this in the final product. I certainly don't want to dump this 5 gallon batch.

Secondly, is this a common occurrence?

All Grain Brewing / When to FWH?
« on: June 21, 2015, 06:38:47 AM »
I'm batch sparging and would like to know when and where to add the FWH addition?

Yeast and Fermentation / Rehydrating Dry Yeast Steps
« on: June 20, 2015, 12:33:50 PM »
Pulled this from the AHA website. Can anyone tell me how they complete the bolded step below?

Warm the dry yeast to room temperature
In a sanitized container, prepare an amount of sterile water at 95-105°F (35-41°C) equal to 10 times the weight of yeast (10 ml/g of yeast)
Optional: Add a rehydration nutrient like Go-Ferm, following the products instructions for appropriate amounts.
Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps. Let sit 15 minutes, then gently stir.
When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.

Yeast and Fermentation / Dry Yeast Starter
« on: June 20, 2015, 12:26:48 PM »
Looking around at various calculators, it seems that a dry yeast packet has about the same viable cells as a brand new liquid pack, and way more than an average age liquid pack.

Are dry yeast starters common, or do most people just make a slurry while re-hydrating and pitch right in? This is for a 1.065 OG beer.

Equipment and Software / FWH in BeerSmith
« on: June 19, 2015, 06:26:46 PM »
When entering first wort hops in BeerSmith, are you leaving the 60 minute timing as is or is there a larger IBU being extracted (or less)?

Kegging and Bottling / Pulling Keg off of CO2
« on: June 19, 2015, 12:18:59 PM »
Will pulling a carbed  keg off CO2 for a few days to a week screw things up? Keeping it cold during this time and hooking it back up after said time.

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