Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - flbrewer

Pages: 1 [2] 3 4 ... 41
Yeast and Fermentation / Starter Timing
« on: March 11, 2016, 05:55:49 PM »
What's the hive opinion on a starter or not when brewing in about 36 hours? I'll be using a Wyeast 1318 pack. I know I can't do a starter plus decant in that time.

I was considering either dumping the whole starter in or skipping it. The beer is a 1.052 5.5 gallon batch.

Kegging and Bottling / Spare CO2 line
« on: March 10, 2016, 11:26:33 PM »
I'm curious to know who has a spare line just for purging CO2? I currently only have 2 taps (dual regulator) and have no real way of using a gas line to purge CO2 into kegs or fermenters. All of my lines are clamped with Oetikers and QDC.

General Homebrew Discussion / Full Boil Impact
« on: March 10, 2016, 09:54:19 PM »
I've posted previously about what the consensus is on full rolling vigorous boil vs. simply a boil that disturbs the top of the liquid.

I have to tell you that listening to Dr. Bamforth today on the BeerSmith podcast....he makes some pretty good darn arguments about the need for a long vigorous boil. Worth a listen at the very least, I think I learned more about the boil today than in my entire 3-4 years of brewing!

Ingredients / Flaked Oats
« on: March 09, 2016, 09:30:23 PM »
Just triple checking before I botch an entire 5 gallons....flaked oats just get stirred into the mash (not milled)?

All Grain Brewing / Adjusting Mash PH and Mash Temperature Loss
« on: March 09, 2016, 09:26:38 PM »
For those who typically have to add lactic acid or something else to lower PH during the mash, how are you doing this while still maintaining mash temp.?

This is really for the people who aren't using direct fire to control the mash and are using cooler type mash tuns. I can only assume that the longer you are measuring and adjusting, you are extending out the mash (effectively lowering the temp) and even opening and closing the lid can add to this.

All Grain Brewing / Brewing Water
« on: March 09, 2016, 02:31:24 PM »
I have previously just used R/O and thrown in some CaCl. The more recipes I read (especially some pale ale styles) people are really jacking up the CA, CL, and Sulfate...either through salts or perhaps their existing water profile.

I also have been told that water is what brings a recipe from good to great, but I am beginning to think it has more to do than that.

Ingredients / Blending Malts
« on: March 09, 2016, 12:18:24 PM »
I am looking at a recipe that calls for pale malt. I don't have that on hand, but do have MO and 2-row available. Can I blend these together to create a similar taste and color profile of the pale malt?

General Homebrew Discussion / Aging Beer (non pasteurized question)
« on: March 08, 2016, 11:37:01 PM »
I've just begun to experiment with sours and I'm curious if keeping beer for an extended period of time at room temperature is an issue as far as the safety to drinking the beer goes.
I know people barrel age for an extended period of time, but I wasn't sure if temperature or some other inhibitor keeps it safer.

Kegging and Bottling / Dip tube question
« on: March 08, 2016, 12:32:40 PM »
If I want cleaning solution to go up into the dip tube in a closed keg, can I just attach a liquid disconnect to force fluid up the tube? Or can I just attach it briefly then take it off?

Kegging and Bottling / Keg Jumping
« on: March 06, 2016, 02:14:03 PM »
I'm going to pick up/construct a keg jumper to assist in some of my cleaning woes.

Will gravity ever help with transferring or do you have to push w CO2?

Also just to confirm its setup using two liquid posts and you plug this into the two out lines correct?

I'm also confirming that the donor keg needs to be higher PSI than the receiving keg.

Kegging and Bottling / Keg Pressure without CO2
« on: March 05, 2016, 11:07:45 PM »
Any idea how long serving pressure would last on a keg without CO2 attached? I am debating between bringing a 2.5 gallon keg (would rather not bring a CO2 tank) or just filling up 2 gallon carboys.

This is for an upcoming festival where I'd be pouring beer for some non-beer folks.

Beer Recipes / Spicing up my Mild
« on: March 05, 2016, 07:29:47 PM »
Just tasted my 3.3% Mild and it's....well kinda' what I expected! Aroma is pretty good although it's very thin. It's been carbonating for a week at 1.6 volumes (4 PSI).

I am entering this into a non-BJCP local homebrew event. Can anyone suggest something I might be able to add to the keg to make this a little more interesting? Cheers!

Beer Recipes / PB2
« on: March 05, 2016, 07:10:41 PM »
Picked up a jar of this today at the store. Anyone used it? Can you dose finished beer with this, or is it something put in at another time?

Think it would be ok in a mild?

Kegging and Bottling / Keg and line Cleaning w. out CO2
« on: March 04, 2016, 05:43:42 PM »
I've always cleaned my new and used kegs the following way which used a minimal amount of CO2 to push a little bit of fluid through the diptube, beer line, and and tap;

-Hot soak w. PBW (followed by a quick flush through the lines and tap)

-Rinse out the keg with clean water (another quick flush of this water through the lines)

-Sanitizer in the keg (another flush)

I've seen some of the cleaning kits online that include a hand pump spray bottle. Does anyone use these? I'm wondering if it's more trouble than it's worth since I'm really only using a small amount of gas.

Yeast and Fermentation / Brewery Yeast
« on: March 04, 2016, 05:22:03 PM »
I had an offer to have a "mason jar of yeast" given to me by a local brewery. Sounds fun, but not sure how I'd store it, use it, etc. Any thoughts are welcomed!

Pages: 1 [2] 3 4 ... 41