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Messages - HydraulicSammich

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General Homebrew Discussion / Going to be in the Boston area
« on: October 04, 2016, 04:01:32 PM »
Would there be anyone that would be willing to give up their favorite brewpubs or breweries for good eating and drinking in the Boston area?  Got a few days to browse the big city while on a business excursion.

General Homebrew Discussion / Re: When do I add a fruit infussion?
« on: September 16, 2016, 06:39:34 PM »
I have had great luck with hop additions at 170 degree whirlpool.  In fact, FWH and that later addition is all I ever do anymore for Pale Ale's and IPA's.  I wonder if that would be a good time to add the puree or even sooner to aid the cooling process.

General Homebrew Discussion / When do I add a fruit infussion?
« on: September 15, 2016, 10:42:01 PM »
I have been enjoying a beer from New Belgium.  CITRADELIC, Tangerine IPA.  I am quite impressed with it. It would fit in my home brew lineup because I enjoy citrusy beers, Citrus Mistress is another.  I would like to take one of my existing recipes and infuse some orange or tangerine peel.  My question is, at what stage of brewing do I add the puree or pieces of peel and approximately how much per 5 gallon? 

Equipment and Software / Re: Fermentation freezer
« on: August 04, 2016, 02:03:06 AM »
+1 with Stevie

Yeast and Fermentation / Re: IPA with WY2565
« on: June 01, 2016, 01:16:12 AM »
This has become one of my favorite IPA's, using Kolsch yeast.  I do switch out to Pils malt and a pound of Munich I.  FWH, ton of hops at whirlpool, and a ton dry hopping.  Very light and is a hit in the summer.  Give it a good try.

Kegging and Bottling / Re: Foaming problems.
« on: April 11, 2016, 12:09:06 AM »
Yes, the warm taps can compound the problem of foaming.  Restrictions in the line can also.  I pump cold air from the bottom of the unit up through pvc pipe with an outlet at each shank that cures that problem.  Also, I need a minimum of 10 feet of your size line to quiet the flow and get the head I desire.  I am also at 12 psi. 

All Things Food / Re: Smokers: electric vs gas
« on: January 27, 2016, 02:46:31 PM »
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.

All Grain Brewing / Re: Phosphoric acid to adjust pH
« on: December 28, 2015, 02:35:29 PM »
Yes, plug in the 85%.  I use it all the time.

General Homebrew Discussion / Venting the boil
« on: October 28, 2015, 01:49:30 AM »
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? 

General Homebrew Discussion / Re: Keg Dryhopping a 2nd Time
« on: October 27, 2015, 03:13:59 PM »
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.

Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: October 25, 2015, 10:35:13 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.

Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: October 25, 2015, 08:13:20 PM »
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.

Yeast and Fermentation / Re: Wyeast 2278 for hop-forward lagers
« on: September 23, 2015, 02:29:32 PM »
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.

Kegging and Bottling / Re: Massive Head, Minimal Carbonation in Keg
« on: July 31, 2015, 06:48:56 PM »
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. 

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