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Messages - majorvices

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4291
General Homebrew Discussion / Re: Pediococcus...Diacetyl...Causes?
« on: February 23, 2012, 02:33:50 PM »
I agree absolutely that having a medium in the keg (or whatever) assures that you purge out all the o2. But I disagree that if you let the co2 run long enough that you don't purge out most if not all of the co2. If you have a glass of milk and you pour water into it the water and milk will mix. But if you pour long enough you will end up with all water.

4292
The Pub / Re: Retirement?
« on: February 23, 2012, 08:13:46 AM »
All I can tell ya phill is - you better hire a gardener.   ;)

4293
The Pub / Re: Retirement?
« on: February 23, 2012, 07:28:58 AM »


Perhaps spending 4 hours a day in the garden plus 6 12 hours+ every other day brewing is not 'retirement' but it sounds pretty durn good to me :-)

fixed that for ya! I left the house before 8 yesterday AM and didn't get home until close to 10.

4294
Yeast and Fermentation / Re: cold fermentation
« on: February 23, 2012, 06:09:46 AM »
First off, 70 degrees ambient is way too warm for fermenting most ale strains. You would want the ambient tempt to be in the high 50s, low 60s. The temp of the fermenting beer is what is important. You can expect to see 4-6+ degree over ambient during high krausen. Lagers experience a little less exothermic activity but it is still there. The key is to be able to monitor and maintain a steady temp in the fermenting beer and not to rely solely on ambient.

If you have conicals you need to also invest a little in some temp control. I use conical fermenters in a cold room with heat wraps wrapped with water heater insulation and a johnson controller with a thermowell and I can keep my fermenting lagers or ales anywhere between 44 and 78 degrees (I can actually go warmer or colder if needed.) Don't skimp on temp control, it's one of the most important elements in brewing and you need to have complete control. For instance; I start many of my ales around 64-66 (temp of beer, not ambient) for a  few days and then ramp the temp up to 68-70 to finish off faster, then crash the temp back down to 34 to drop the yeast. The latter part may not be 100% necessary (though it certainly is nice) but you want to at least have more control than letting the fermenter sit around at ambient.

4295
The Pub / Re: Retirement?
« on: February 23, 2012, 06:00:47 AM »
While it was not permanent retirement, I took off for year (actually, a little over a year) before opening the brewery. It was great to take some time off to focus on things around the house, catch up on some reading .... catch up on some naps.  ;) Have to agree with puna though, it's more fun to have something you really want to do that doesn't feel like work and that doesn't become routine, or becomes pleasant routine. Maybe you could take some time off with the goal of starting a new business. I have greatly enjoyed having the challenge of a young business to grow in the middle years of my life. It gives me energy I might not otherwise have.

4296
Equipment and Software / Re: Safe way to raise a burner
« on: February 22, 2012, 05:44:23 PM »
The safe way to raise a burner IMO is to talk to it about drugs and safe sex. There's nothing much else you can do but let it go and hope for the best.

4297
Equipment and Software / Re: How's your Thermapen?
« on: February 22, 2012, 05:42:56 PM »
Did I say my Thermapen is my favorite of all brewing gadgets?

There...now I did.  ;D

My meter and refractometer are just as valuable but the Tpen is my favorite. ;) 8)

If that is your favorite gadget I have to say I feel really bad for you. I think you should get a heated/cooled conical right away and I have a feeling you will change your mind .... big time. ;)

4298
General Homebrew Discussion / Re: Pediococcus...Diacetyl...Causes?
« on: February 22, 2012, 02:51:34 PM »
Did you purge the kegs with co2 when racking? was there a leak in your racking cane? Did you purge the bottles with co2? Any of those times could have introduced o2. Not idea if oxidation caused it, just sayin'.

4299
General Homebrew Discussion / Re: Pediococcus...Diacetyl...Causes?
« on: February 22, 2012, 01:39:00 PM »
pedio is definitely a sanitation issue and can cause diacetyl. Also, oxidation can cause diacetyl to reform in the finished beer.

4300
Equipment and Software / Re: How's your Thermapen?
« on: February 22, 2012, 01:29:40 PM »
Oh, I wouldn't do without my refractometer. Talk about saving time, no thermometer even comes close.

4301
Equipment and Software / Re: How's your Thermapen?
« on: February 22, 2012, 01:15:30 PM »

You can install 10 permanent dial thermometers to get a reading from around the mash, or you can get a thermapen and just move it. :)


BTW if you vorlauf you will get your temp range more or less even throughout. One dial thermo is all you would need.

4302
Equipment and Software / Re: How's your Thermapen?
« on: February 22, 2012, 01:01:44 PM »
Well, I of course want one.  I'm just not going to admit that now.  ::)

4303
huh. Never heard of that one either. I guess if English malsters can malt lager malts German malters can malt ale malts. Or whatever.

4304
Not Bo Pils, but I've used Weyermann floor malted marris otter and loved it.

umm... i think you mean Warminster MO. Pretty sure German Weyermann isn't making any Maris Otter?!?

That makes more sense to me as well. Never heard of wyermann MO.

4305
Equipment and Software / Re: How's your Thermapen?
« on: February 22, 2012, 11:11:27 AM »
You can instal a permanent dial thermometer and just walk up and look at it at any time and save way more $$$$$ if that's the way you look at it.  ;)

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