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Messages - flbrewer

Pages: 1 2 [3] 4 5 ... 114
31
Beer Recipes / Re: Lagers
« on: May 25, 2015, 03:44:29 PM »
The Samuel Smith Organic Lager is always very tasty to me.

32
General Homebrew Discussion / Re: State of home-brewing
« on: May 25, 2015, 08:52:08 AM »

I have a Facebook account for family only.  It's bad enough that a major data harvester knows that much about me without giving them complete insight into my life.
That's funny. I finally broke down and got a FB account recently. I ONLY use it to follow breweries as many of them only update information there compared to a website.

33
General Homebrew Discussion / Re: State of home-brewing
« on: May 25, 2015, 06:41:38 AM »
If you think the hobby is down, take a gander at the roughly 112K members of /r/homebrewing on reddit, or the 190K members of homebrewtalk.

I think local homebrew stores may be struggling for a number of reasons (similar to many other brick and mortar shops).

34
Kegging and Bottling / Re: Force Carbonation Question
« on: May 24, 2015, 02:11:10 PM »
Just tested a pint, not too bad! About three fingers of foam, could have been my pour. I'm going to back it down to 10 PSI and wait another few days to sample again. FWIW, it was under 25 PSI for about 24 hours or so.

Is it a bad sign that there are still bubbles in the beer (in a sample jar) after an hour? Over carbed already?

Here's a quick GIF of the bubbles, just 'cause.

http://gfycat.com/MeagerDampChimneyswift

35
Kegging and Bottling / Re: Force Carbonation Question
« on: May 24, 2015, 01:50:49 PM »

Can the higher PSI for 24-48 hours be implemented at any point? I'll be out of town for a couple of days and would like to try this when I return.
No! If the beer has been on gas and then you jack the pressure for 24-48 hours you are likely to over carb. The 24-48 hour is a boost period which is pushing gas into the beer at a higher than normal rate. If the beer is already partially carbed you will likely be pushing beyond a your desired carb level.

It was only carbed at normal PSI for 2 days before I tried this increase. I'm planning on leaving it at 25 PSI for 24 hours and moving it back down.

36
Kegging and Bottling / Re: Force Carbonation Question
« on: May 24, 2015, 01:23:42 PM »
So I'm going w. the set and forget for a first timer...added 25-30 PSI, bled off a few times to purge. Set to 12.5 or so PSI @ 40 degrees.

When I draw some samples off of this next week, should I bleed off any pressure? Not sure if this is a best practice or not.

Secondly, I didn't leave the serving tap attached for now, is that standard as well while carbonating?

Yes you will need to bleed the pressure before taking a sample otherwise it will be all foam.  Then turn it back up to your desired psi for proper carbing.

Will bleeding off and turning down the PSI for a sample impact the overall carbonation? I assume it's the constant pressure over time that carbonates the beer.

37
Homebrew Competitions / Re: Category Question
« on: May 24, 2015, 01:20:20 PM »
Well in that case, I am really too damn critical on my beers thus far.  :o

38
Homebrew Competitions / Re: Category Question
« on: May 24, 2015, 12:46:41 PM »
Thanks, unless the 34 is the "atta boy" score.

39
Homebrew Competitions / Re: Category Question
« on: May 24, 2015, 11:39:42 AM »
Psyched to report I got an average score of 34 on my first competition beer! I really didn't expect this as I thought it turned out pretty poorly. Looking forward to the notes on this one.

41
Beer Recipes / Ghost Pepper and Guava
« on: May 23, 2015, 07:29:59 PM »
Had some wonderful gose and berlinerweisse beers this weekend. One in particuler a "Floridaweisse" was brewed with Guava and ghost pepper. The pepper was such a unique, muted, back of the throat heat that was something I'd love to try at some point.

Anyone used this before? Is a tincture the way to go with pepper additions?

Secondly, can you point me the right direction to start experimenting with fruit like guava and mango?

42
All Grain Brewing / Re: Low FG
« on: May 22, 2015, 07:50:32 AM »
Hmmm, not sure. Only saying that bc I saw it on an online calc. Will recheck.

43
All Grain Brewing / Re: Low FG
« on: May 22, 2015, 07:45:58 AM »

BIAB with a fine crush?
Nope, just batch sparging all grain. I think the crush is good. Will take a closer look.

44
All Grain Brewing / Re: Low FG
« on: May 22, 2015, 07:07:30 AM »

Thanks, must have missed that one.
how could you miss it? I hardly post. Double checked this morning and it's right at 1.000 at 68 degrees.

45
Kegging and Bottling / Re: Force Carbonation Question
« on: May 22, 2015, 05:50:07 AM »
Can the higher PSI for 24-48 hours be implemented at any point? I'll be out of town for a couple of days and would like to try this when I return.

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