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Messages - HydraulicSammich

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76
Not brewing this weekend but I am brewing an American Dark Lager as I type.  75 into the boil. Geez, better go!

77
Ingredients / Re: does rye malt always have a gray-blueish tint to it?
« on: March 27, 2012, 01:30:44 PM »
Every rye I have ever bought looks like that and it makes the best American Rye!  Not to worry!

78
Kegging and Bottling / Re: White gelatinous Matrix
« on: March 17, 2012, 01:02:58 PM »
It is the same thing as Starsan without the foaming agent in it.

79
Kegging and Bottling / White gelatinous Matrix
« on: March 17, 2012, 12:00:25 PM »
I have been experiencing a white protein type, gelatinous matrix in my stored Saniclean.  I store a pint in a plastic spray bottle for keg post and whatever sanitation.  That bottle will have it in within a few days.  I also store a gallon in a plastic medical grade 4 liter jug.  It will have it within a few days also.  I use distilled water only.  The Saniclean is very clear with the matrix floating around near the bottom.  Anyone experience this?

80
Equipment and Software / Fermwrap Heater
« on: March 15, 2012, 03:37:54 PM »
I have purchased a Fermwrap Heater to get my ale temps up a bit.  I am curious how you all use this piece of equipment.  I have a chest freezer and will be using a Ranco Two stage.  I have been attaching the probe of a Johnson A419 to a glass carboy under a piece of foam.  My question, are you wrapping the carboy or draping the heater on a wall and heating the chamber?  If wrapping the carboy, are you wrapping directly over the foam?

81
Yeast and Fermentation / Re: stuck ferment????
« on: March 06, 2012, 10:09:39 AM »
I always check my hydrometer calibration before I do anything drastic.

82
Commercial Beer Reviews / Re: SN Ruthless Rye IPA
« on: January 22, 2012, 03:44:52 PM »
Funny that this thread appeared today.  I almost started one yesterday.  I went to the grocery store last evening and looked for Celebration.  It was gone, but Ruthless Rye IPA had taken its slot in the reach-in.  $7.99/six-pack too.

Very nice beer.  Very fresh too.  I like how they rye and hop flavors combine and compliment each other.  I like the bitter finish.  Time to grab a couple of cases today.  This beer will go very nicely with my tradional Frogmore Stew on Superbowl Sunday!

I paid $10.00 and some change for a six in a Utah Liquer Store.  Pathetic!

83
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.

84
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?

85
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?

86
The Pub / Re: Brewery / bar done!!
« on: November 30, 2011, 02:14:07 PM »


+1

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!

87
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!

88
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.

89
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. 

90
Kegging and Bottling / Re: Too much head on beer
« on: September 28, 2011, 04:14:56 PM »
rebowers
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!

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