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Messages - HydraulicSammich

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Equipment and Software / Re: How's your Thermapen?
« on: May 28, 2012, 06:05:36 PM »
I use a Thermapen for everything, brewing and household.  Wouldn't be without one.  The link below is what I use in the carboy to measure wort temp coming from my chiller.  It has a 5 foot waterproof probe that I sanitize prior to use.  It is also certified.

Beer Recipes / Re: Looking for some input please
« on: April 09, 2012, 04:31:16 PM »

I am with you Tom.  I would reverse the malt and use 6 lbs of 2 row and 4 lbs of wheat or rye malt some nice Kolsch yeast, a little Mt Hood at 60 min and a little more at 10 or 15 and have a nice American Wheat or Rye.  Having one right now, tastes great.

General Homebrew Discussion / Re: Temp control for fridge/freezer
« on: April 03, 2012, 11:51:11 AM »
I agree with the thermowell or taped.  I have always taped the probe to the side covered with a good chunk of styrofoam.  My confusion was with the H1 setpoint.  In your application, C1 and H1 set point are the same.  The differential lightens the load on the equipment.

General Homebrew Discussion / Re: Temp control for fridge/freezer
« on: April 03, 2012, 11:25:53 AM »
Perfect, thanks Drew

General Homebrew Discussion / Re: Temp control for fridge/freezer
« on: April 03, 2012, 11:02:37 AM »
I don't mean to hijack the string but I do need some experience with the temp controller.  I am a first time user of the Ranco 2 stage.  I have cooling set point at 65 with a 2 point differential.  My confusion is the heat set point and differential.  Anyone give me the proper way to set the Heat side?

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

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!

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.

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?

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?

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.

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!

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?

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