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Messages - HydraulicSammich

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1
All Things Food / Re: Smokers: electric vs gas
« on: January 27, 2016, 07:46:31 AM »
I have had a Masterbuilt, 34" for years.  It is propane but sips it.  It works very well for large meats or racks of meat.  I charge it with wood chips about every 45 min.  You have to add water/vinegar solution every so often. Watch the temp all the time. You have to be around to maintain it through the cook.  Ideally, the company would come out with an auger so one could leave the scene for an hour or so and add digital temp control.  I pick days when I don't have to leave for any extended period of time.  I also have a Traeger.  It is nice for grilling and general real smoke flavor but not the same as my Masterbuilt.

2
All Grain Brewing / Re: Phosphoric acid to adjust pH
« on: December 28, 2015, 07:35:29 AM »
Yes, plug in the 85%.  I use it all the time.

3
General Homebrew Discussion / Venting the boil
« on: October 27, 2015, 06:49:30 PM »
I am ready to vent my boil humidity out of my garage.  I want to go through wall. Does anyone do this?  If so, would you share your setup? 

4
General Homebrew Discussion / Re: Keg Dryhopping a 2nd Time
« on: October 27, 2015, 08:13:59 AM »
Definitely works lying on its side.  I use at least 6 oz in the cylinder.  Keep the CO2 connected, lay it down.  Check for leaks.  Roll it well and on occasion for a half hour or so.  Stand back up.  This is all at room temp.  Works great for me.  Still has very fine debris but settles out while carbonating.

5
Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: October 25, 2015, 03:35:13 PM »
Good info, thanks.
I used a 5 L Erlenmeyer with a solid stopper and was able to shake well.  The short krausen time fooled me.  I totally expected at least 12 hours.  Now I can work it into my timeline.

6
Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: October 25, 2015, 01:13:20 PM »
Whew!
Nerve racking trying something new.  I finally gave the procedure a try.  1 L, 1 two month old smack pack.  Pack was expanded.  I was expecting at least twelve hours to high krausen.  Sixteen hours later it appeared high krausen had taken place hours ago.  It probably occurred around the seven hour mark.  Is this possible?  There was a nice slurry at the bottom of the flask like it had dropped out and was going dormant.  Does the age or viability have this kind of effect on high krausen time?  I did use an Erlenmeyer if that makes a difference.  The house temp was around 65.

7
Yeast and Fermentation / Re: Wyeast 2278 for hop-forward lagers
« on: September 23, 2015, 07:29:32 AM »
I have a two gallons of a Pilsner left in a keg.  Fully lagered and serving.  What do you think about an aggresive dry hopping?  In particular, the introduction of O2 to a lagered beer.  I have another lagering keg of the wonderful Pils so I am not concerned if it doesn't work.  I have been wanting to try out a hoppy lager for a long time.

9
Kegging and Bottling / Re: Massive Head, Minimal Carbonation in Keg
« on: July 31, 2015, 11:48:56 AM »
Also, once you have reached Steve's lazy carbonation level and still experience excessive head when dispensing, you need to lengthen your lines.  I have 10 plus feet of line for 10 to 12 psi.  I like a nice easy pour down the side of the glass.  If I don't get the head I want then I pour more aggressive, down the middle.  I find it to be very simple just to carb the keg at serving psi and forget it.  It always works out. 

10
Events / Re: Lucky me!
« on: July 19, 2015, 09:52:59 AM »
Jim,

That should be a brewfest of a lifetime.  Bend is certainly becoming a craft beer mecca of the west.  Just tried the citrus mistress while in Boise, yesterday.  It was delightful. 

11
Ingredients / Re: Need help with water adjustment
« on: July 16, 2015, 02:11:53 PM »
Pi,
Download Martin's spreadsheet and plug in your Wards water profile.  It will fit perfectly.  Play with the spreadsheet until you are familiar with it.  It works very well.  You will be surprised how much better your beer will be. 

12
Yeast and Fermentation / Re: Denny's 50
« on: July 13, 2015, 11:19:35 AM »
What are we brewing?  Denny, I enjoy your yeast in my IPA's and Pale Ale's.  I attenuate well at 64 degrees.  What is the advantage of going to 70?

13
Equipment and Software / Re: Monster Mill Drill Question
« on: July 07, 2015, 12:37:05 PM »
I have a DeWalt DWD 520 10 amp VSR Hammerdrill attached to my MM3 2.0.  It sold for around 120.00 at Home Depot.  I load about a pound of grain in the hopper then fire it up for a second to start the feed. stop.  Then pour in rest of the grist to fill the hopper.  Fire it up again and it chomps through the entire hopper at any speed you want to grind.  Always a one person operation.

14
Yeast and Fermentation / Re: Harvesting some yeast
« on: July 02, 2015, 05:44:22 AM »
Check out Tom Schmidlins article in Zymurgy Jan/Feb 2011

15
The Pub / Re: Super Troopers Sequel
« on: March 25, 2015, 07:39:05 AM »
I think I would rather be washing kegs!

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