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Messages - HydraulicSammich

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121
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?  

122
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.

123
Equipment and Software / Re: Johnson Controls
« on: May 16, 2011, 04:19:23 PM »
Hey, thank you

I understand what you are saying.  I am using several of the controls you speak of.  This time I want to use the digital unit that will control both hot and cold, using preset high and low temps.  I would like to know what model brewers are using.

124
Equipment and Software / Johnson Controls
« on: May 16, 2011, 04:01:37 PM »
I am interested in purchasing a control for a chest freezer.  I want to control cold and heat from the same controller.  Could someone tell me which Johnson Control will do both jobs automatically.  Set and forget.  I have looked at the 419 but I cannot tell which does both.  Thanks in advance.

125
This is what I use.  However, use the food grade cartridges only. 

www.cornykeg.com/catalog.asp?prodid=668627

126
The Pub / Re: Bin Laden's dead
« on: May 02, 2011, 10:28:33 AM »
+1 to that!

This is a huge patriotic issue.  One that brings America together.  I raise a brew as we speak!

127
The Pub / Re: Bin Laden's dead
« on: May 02, 2011, 07:53:53 AM »
USA #1
A heartfelt thank you to all the men and women that rise to any occasion to keep us FREE.  We will party for you tonight.

128
The Pub / Re: He had his own Boogie Woogie
« on: March 22, 2011, 05:50:57 PM »
+1 to the Grinder Man  Hes eat mo chicken than most men seen.

129
General Homebrew Discussion / Re: Dry Hop - where?
« on: March 18, 2011, 10:45:54 AM »
I am now dry hopping in the keg as a secondary and serving from it.  I am not finding any problems.  Nice flavors.

130
General Homebrew Discussion / Re: Should I be upset?
« on: March 14, 2011, 07:28:34 PM »
Barliman, would you share the results of your spruce beer when consumed?  I have been thinking of gathering some Engleman tips in late spring for a brew.

131
Yeast and Fermentation / Mr. Malty questions!
« on: March 13, 2011, 12:20:25 PM »
Being new to this starter production, I have a couple of questions about Mr. Malty that I would hope someone would help me with.  I am interested in a 5.5 gal lager.  Production date of the Wyeast is 1/11.  Using my stir plate, Mr. Malty suggests I use 3 packets for a 2 + liter starter.  My question is, am I pitching 3 packets into two liters of 1.030 - 1.040 gravity wort or am I stepping up three times to hit the yeast volumn? 

132
Pimp My System / Re: Kegging Initiated
« on: March 12, 2011, 06:53:38 PM »
+1 on the hot water and sometimes good luck is with a little keg lube.

133
All Grain Brewing / Re: Time Delay from Mash to Boil
« on: March 11, 2011, 04:20:28 PM »
I have done that many times without problem.  Split the brew into two days,  Just sanitized the lid and seal and refrigerated.  Obviously, you do run an increased risk of infection. 
You didn't notice any tartness from the lactobacillus on the grains that survive the mash?  The people I've spoken to who tried it thought it was noticeable.

I have not noticed any changes.  However, most of my beers are hoppy and have only been brewing for a year or so.  They taste good to me.

134
All Grain Brewing / Re: Time Delay from Mash to Boil
« on: March 11, 2011, 04:00:07 PM »
I have done that many times without problem.  Split the brew into two days,  Just sanitized the lid and seal and refrigerated.  Obviously, you do run an increased risk of infection.  

135
Yeast and Fermentation / Re: Starter temperature questions
« on: March 11, 2011, 06:11:21 AM »
Thank you, I appreciate that.  That makes things lots simpler. 

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