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Topics - flbrewer

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All Grain Brewing / Mill Gap Settings
« on: December 24, 2015, 10:16:16 PM »
I'm looking to close the gap a bit on my mill but I don't have feeler gauges. Can anyone tell me what household items may suffice to measure a certain gap? I would think a credit card would be a specific gap that would work. Thanks!

All Grain Brewing / Metal Shavings
« on: December 21, 2015, 08:18:09 PM »
I noticed today after cleaning out my mash tun that I had some shiny metal bits below the bottom of the screen. This has happened before (previously with the Barley Crusher, now while using the Monster Mill) and I didn't see anything make it to the final product.

Has anyone ever seen any metal at this point in the process? I can only assume it's from the mill. The volume of shavings is minor and the particles are extremely small. Thoughts?

*FWIW, last time this happened I went so far as to put rare earth magnets on the plastic fermenter and nothing stuck to it.

All Grain Brewing / Mash Temp Low
« on: December 21, 2015, 03:56:45 PM »
I mashed in at 151 this morning, meant to do 152. Should I mash longer than 60 minutes because of this?

General Homebrew Discussion / First Runnings Cocktail
« on: December 21, 2015, 01:59:16 AM »
I'm brewing with my brother tomorrow (never brewed before) and wanted to do something fun during the brew day. I seem to remember people making a cocktail with first runnings, adding whiskey or scotch perhaps. Anyone done this?

Yeast and Fermentation / Yeast Nutrient
« on: December 21, 2015, 12:40:46 AM »
Does anyone use it? Just realized I had some lying around.

All Grain Brewing / Whirlpool How-To
« on: December 19, 2015, 02:30:08 PM »
I use an immersion chiller (no pump) and typically add any 0 minute additions to the kettle and promptly turn on the water (the immersion chiller has been sitting in the boil for about 5 minutes or so to sanitize).

In thinking about how to whirlpool, I know folks generally cool to ~160 add the hops, wait a bit, then continue to chill. How would I do this while still maintaining a sanitized immersion chiller? Would I just leave it in the whole time and simply turn the water on and off?

If there is any stirring necessary, I'm not sure how I'd do this if it meant pulling out the immersion chiller during the process.

All Grain Brewing / Whirlpool/ 0 Minute Addition Difference
« on: December 19, 2015, 02:02:49 PM »
On my upcoming brew, the recipe calls for about 3 ounces of hops to be added at the end of the boil. Can anyone tell me from an aroma/ taste difference would either method make a difference?

I'd prefer to just dump them in at flameout just from a logistics standpoint, it would be easier.

Yeast and Fermentation / Expired Dry Yeast
« on: December 18, 2015, 05:39:43 PM »
I'm planning a ~1.067 5 gallon IPA Monday and I only have a couple of packs of S-05. The expiration dates are 9/2015 and 11/2015. I wasn't planning on doing a starter and may not even re-hydrate (older posts when I've mentioned this some have said why bother).

Should I use both of these packs? From what I've read they are produced 2 years prior. Mr. Malty calculates I should use 2.1 packs. Thoughts?

I could buy new dry yeast, just lazy.

General Homebrew Discussion / I'm back!
« on: December 17, 2015, 08:36:41 PM »
Hi there ladies and gents! After a 6 month or so hiatus (new baby) I am finally getting a brew in Monday. Is everyone using Pico Brew now or are people still using cooler mash tuns?  ;D

I've decided to go with the ole' Hop Fu recipe because I've got a ton of hops and it looks like a home run recipe. The hops I'm using for this have been all vacuum sealed and in the freezer for 5 months, any major freshness issues there?

Best and glad to be back,

Kegging and Bottling / Keg Storage Long-term
« on: September 19, 2015, 08:22:56 PM »
I'm going to be storing my kegs for a while and I'm curious if it makes a difference if I sanitize and store under pressure vs. simply cleaning and leaving the top off? Outside of saving time when I actually use them again, will the first option extend the life of the keg at all?

Ingredients / Grain Storage Long-Term
« on: September 19, 2015, 08:21:12 PM »
Greetings strangers! I hope all is well w. you guys and gals, I'm still on leave from brewing as the newborn hasn't started driving or gone away to college yet.

I'm curious to know how long IYO do you think un-crushed grain is good for. This is sealed in airtight containers stored indoors. Thanks and cheers.

Homebrew Competitions / Non BJCP Judging
« on: August 16, 2015, 12:57:02 PM »
Is it commonplace to have non-BJCP judges judging at competitions?

General Homebrew Discussion / Phenolic Feedback
« on: August 16, 2015, 12:56:02 PM »
Hi strangers! It's been a busy time around the house with the newborn and no homebrewing consequently. I did get some scores back from a recent competition where I scored a 25  :o and a 37 (IPA that made it to the second round).

The Pale Ale that got terrible marks had numerous remarks around a phenolic off flavor (smoky/plastic). Two score sheets said the same thing (although I've been told judges score together so perhaps they influence each other).

While I'm not the best taster, I don't get this flavor at all. What is usually the main culprit for this off-flavor? I don't think my equipment or sanitation would be to blame as I've used the same stuff for other entries. Regarding my water (I saw notes about checking for chlorine), I only use RO/ Distilled and a mixture of filtered tap.

Yeast- WLP001 w/ starter
Mashed at 153, normally my sparge water is around 185 or so.

The Pub / Mr. Robot
« on: July 30, 2015, 01:50:27 PM »
Anyone watching the show? Really incredible IMO. Free to watch on USA online or on demand if you have that.

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