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Messages - HydraulicSammich

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31
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?

32
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.

33
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

34
The Pub / Re: Super Troopers Sequel
« on: March 25, 2015, 07:39:05 AM »
I think I would rather be washing kegs!

35
Kegging and Bottling / Re: Tap spits foam
« on: March 24, 2015, 09:10:57 AM »
I have tapped many kegs of lager that have been lagering at 33 degrees on 12 lbs CO2 for several months.  I have not experienced your problem.  I also have 12 foot lines in a 38 degree kegerator.  Did you try switching it up to one of your other lines?  If it is the same, maybe it is just over carbed.  Could be a little clog of some kind in the keg or facet.

36
Kegging and Bottling / Re: Need help with beer tower
« on: March 10, 2015, 02:24:43 PM »
Micro Matic has specialty fans just for that purpose.  They pick up cold air on the bottom of the fridge and pump it up the tower.  I have adapted its use to cool the shanks on my kegerator.

37
Kegging and Bottling / Re: I hope I'm not screwed
« on: January 04, 2015, 04:06:27 PM »
Hey, you can justify keeping the kegs all you want.  Fact of the matter is you are stealing them!!!! 

38
If I am reading you correctly, you have a primary regulator on the CO2 cylinder feeding to a taprite dual product secondary.  If this is the case, you may dispense or carb two kegs with independent pressures.  You can also split each secondary with a manifold and feed to additional kegs but they will be carbed at the same pressure.

39
Equipment and Software / Re: Lowes vs Home Depot MLT
« on: August 08, 2014, 08:51:56 AM »
I had the same problem.  I gently heated the cooler exterior plastic and pushed the ball valve handle in.  It sized perfectly and has worked for years.

40
I think that you will have more fun and your mind will be eased the sooner you can get to a fermentation chamber that you can control the temperature. Brew and forget.

41
Ingredients / Re: How do you... cucumber?
« on: July 18, 2014, 10:33:37 AM »
Morticai, that is wonderful.  Thank you!

42
Ingredients / Re: How do you... cucumber?
« on: July 18, 2014, 10:24:40 AM »
Amanda, do you have a nice cucumber sauce recipe you might share.  Greek like!

43
Yeast and Fermentation / Re: Wyeast 2007
« on: July 14, 2014, 10:07:59 AM »
I've used this yeast with excellent luck. But I let it ferment for a solid month. I started out about 44° and then later ramp up to 51 over a course of the week and then maintain it at 51 for the rest of the time. No need for the rest. It's way cleans itself up nicely.


Sent from my iPhone using Tapatalk

44
Kegging and Bottling / Re: Secondary CO2 regulator
« on: July 10, 2014, 10:07:29 AM »
doesn't get a lot better than this


Sent from my iPhone using Tapatalk

45
Beer Recipes / Re: Messing with hops
« on: April 25, 2014, 11:16:22 AM »
Mort, I have been enjoying some very nice IPA's this winter using Great Western 2 row and their Munich.  I have been simply changing up the hops and enjoying them.  My procedure has been using the higher alpha hop as the bittering hop, usually 2 to 3 ounces, or more, depending the alpha acid, as FWH.  Then, heavily load up at 1 minute and again at 0, or just everything at 0.  Oftentimes using the bittering hop and only one other.  Then doing the usual whirlpool for 45 minutes or so.  Also, a robust dry hop using the same 1 and 0 minute hop combo.  My water profile is 300 plus sulfate and careful pH control.  Nice color and mash low to dry it out more and it is pure heaven. 

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