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Messages - HydraulicSammich

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Yeast and Fermentation / Re: Sulfur from Wyeast 2124
« on: January 17, 2012, 01:36:16 PM »
I have used that yeast on many occasions.  I pitch at 44 degrees, let it ramp up to 50-52 degrees and it sits on the yeast for 4 weeks then kegged and lagered. for a couple of months or whatever.  It always has sulfur at 1 to 3 weeks in the primary.  It cleans itself up quite nicely by the end of 4.

General Homebrew Discussion / Re: Alt suddenly tastes like aspirin
« on: December 20, 2011, 05:07:00 PM »
So, Tom.
A little of subject but talking pressures.  I have recently got my lager temps under control.  I have several kegs lagering.  When I keg and pressurize the head space for extended lagering, there will be no pressure in a few days.  I suspect it is being absorbed?  Is there a problem with little pressure in the head space?  May I continue lagering and not worry about it?

Equipment and Software / Perlick with Flow Control
« on: December 12, 2011, 10:34:08 AM »
This sounds very nice for fine tuning flow and foam.  Has anyone tried one?

The Pub / Re: Brewery / bar done!!
« on: November 30, 2011, 02:14:07 PM »


To Bo's thought.  Cut a lid to fit the shoot slightly undersize and slide it up the shoot.  Place the bucket under and slide the lid down to contact.  Done!

My two bits.
As a new home brewer, I have spent the last two years and sixty batches brewing beer that is consistently getting better.  The reason for my success has flat out been this forum.  You cannot beat the accumulated years of good information on this site.  Interestingly enough, most everyone points you in the right direction.  Either through their experience or recommending the appropriate written resource.  In two short years I am into a six keg kegerator and three chest freezers for fermentation and lagering.  The brewing equipment though is still the Gott cooler, chiller and carboy.  I would agree with the sanitation, fermentation temperature control and yeast management.  Thanks to all of you and to all the new brewers in the wings, cheers!

Kegging and Bottling / Storage temperature of Ales
« on: October 28, 2011, 10:18:07 AM »
I have a lagering compartment that I would like to share with corny packaged ales lying in the wings for future use.  My question is, are there any negative effects with short or long term storage at 33 to 35 degrees.  Thanks ahead of time.

Ingredients / Thinking about a Citra IPA
« on: September 29, 2011, 05:56:56 PM »
I have been enjoying an IPA of about 5.5 ABV with 7 oz of Cascade hops of which 2 is the dry hop.  I am liking the single hop beer and thought I might brew the same IPA recipe but try Citra in the same sequence.  Has anyone tried this hops as a single bittering, aroma and flavor hops?  Tell me how you liked it, if you would do it again or is there a good Citra combination I am overlooking?  I have a Citra in the freezer and have yet to try it. 

Kegging and Bottling / Re: Too much head on beer
« on: September 28, 2011, 04:14:56 PM »
Welcome to kegging!  It can be very frustrating but eventually, most satisfying.  I have been through the problems of over carbing, leak detection and whatever.  I have six beers serving at all times.  Each has psi regulation.  I have found that most all of my beers are between 11 and 13 psi.  I have at least 10 feet of line for a nice slow pour with minimal head unless you want to final fill from vertical.  I have found, carbing at this pressure for 5 to 7 days at 38 to 42 degrees is perfect for me.  It is also the serving pressure with the length of line.  Good luck!

Yeast and Fermentation / New fermentation chamber
« on: September 20, 2011, 12:43:02 PM »
I am a proud new owner of a chest freezer now being used as a fermentation chamber.  I am using a Johnson Control A419 to control the temp.  I have attached the probe to the carboy via tape.  Is this the proper way to read temperature of the wort.  Wouldn't it also take into account the exothermic temp or internal temp of the wort.  If not, I need to make some adjustments on the control.  Please advise.

Kegging and Bottling / Re: Has anyone else had this problem?
« on: August 27, 2011, 11:41:21 AM »
It sounds to me like some sanitation related problem.  We all experience the trub in the bottom of the keg.  That is no big deal.  Maybe the soap is affecting the taste if there is any residue.  If it is a small beer just leave it in the primary up to thrree weeks or so and then rack to the keg.  I usually give it another week or so to condition and then carbonate.  Then the first pint or two gets rid of the trub and we're good to go.

Kegging and Bottling / Re: all foam from keg
« on: August 26, 2011, 08:24:17 AM »
+1 to Mark

If I recall correctly, my lines are more like 12 feet.  Crazy.  I carb for a week at 12 lbs for most of my beers.  I am at 4500 feet elevation.  38 degrees with a fan directing bottom cold air to the shanks.  Important to keep the lines and shanks as close to 38 to 42 degrees as you can.  Also no weird things in the beer line to activate bubbles as the beer moves along.  Good luck, can be frustrating but start long and cut back. 

Kegging and Bottling / Re: Need to downsize my Kegerator. Any Ideas?
« on: August 11, 2011, 04:25:18 PM »
+1 on a new girlfriend and get a chest freezer big enough to hold six perlicks and a couple of kegs lying in wait!  Then go ahead and get a freezer for lagering.

Yeast and Fermentation / Re: Am I over-pitching?
« on: July 16, 2011, 01:33:05 PM »
Denny, I was wondering the same thing about reserves.  I did add nutrient to the starter but it is highly floculating in two days.  I don't know if that means it ran out of steam early.  I suppose it is pitch and learn.

Yeast and Fermentation / Am I over-pitching?
« on: July 15, 2011, 10:11:45 PM »
I am making a starter of London ESB for a Porter of 1.055.  I only had a two liter Erlenmeyer for the stir plate.  I had a smack pack produced in May.  Mr. Malty suggested a two liter starter.  I also had a smack pack of ESB made in Jan.  Mr. Malty wanted to use 4 or 5 liters for one pack.  I used both smack packs in a 1.7 liter starter.  There is a lot of yeast being produced.  So, will the yeast be viable as in growth phase and will it be to much to pitch in a 5 gallon batch?  

Ingredients / Re: Dry hop in primary
« on: June 14, 2011, 06:18:43 AM »
I took a major leap several months back and decided to try dry hopping in the serving keg.  I have done a couple of red ales and IPA's.  I have not found any problems with it, grassiness or serving negatives.  It saves lots of cleaning steps and I love that.  Just did another IPA yesterday.

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