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Messages - majorvices

Pages: 1 ... 285 286 [287] 288 289 ... 586
4291
Kegging and Bottling / keg leak help
« on: February 14, 2013, 03:52:02 PM »
Have had the same thing happen many times. Replacing the O ring should fix it. You should be taking apart your QDC regularly, too. They get nasty!

4292
Ingredients / Adding gypsum for IPAs
« on: February 14, 2013, 01:08:44 PM »
I wouldn't advise using any salts for extract brew unless you encounter a specific problem. You may know what salts are in your water but you have no way of knowing what salts were in the original brewer of the extracts water and those salts will be bound up in the extract.

4293
General Homebrew Discussion / Refactometer
« on: February 14, 2013, 01:05:21 PM »
No, but I may be looking through the wrong end. :P I don't wear glasses or contacts.

4294
Going Pro / Pro Brewing Software
« on: February 14, 2013, 07:30:48 AM »
I'm using BeerTools Pro for 10-15 bbls batches.

4295
General Homebrew Discussion / Refactometer
« on: February 14, 2013, 07:01:15 AM »
Mine seems to just give screwy readings on the OG. If I take 3 readings sometimes all three will be different. I know some have attributed this to wort temperature (though mine is supposedly ATC) but even if I cool the sample first it will give me a different reading than my hydrometer. I'm on my second refractometer (dropped the first one) and both of them gave me problems like this, though the first seemed more accurate. The second one does not read the same as my hydrometer.

I have calibrated it with distilled water and or tap water (I don't think the differences between the two calibration solutions are exceptional enough to throw a reading off as much as I am seeing).

Bottom, line is, I just feel more comfortable in the reading I get from my hydrometer.

4296
Kegging and Bottling / morebeer reconditioned corny kegs
« on: February 13, 2013, 06:48:41 PM »
I've had some problems with More Beer in the past and they have always worked hard to make it right. I can understand why you are irritated that the keg shipped out in the first place (and if they truly were "reconditioned you's think that this one would not have been very easy to replace "o" rings on) but you gotta hand it to them regardless for fixing your issue.

Good on morebeer I say.

4297
General Homebrew Discussion / New Tap Handle
« on: February 13, 2013, 05:21:33 PM »
Now that right there is funny.

To be sure, I wasn't trying to be funny. I just can't imagine only having one beer on tap. But what you have looks very ncie.

4298
Ingredients / Tazo Passion Tea Bags
« on: February 13, 2013, 04:07:16 PM »
I've tried some but not all of those spices, together. Sounds like its worth a try. Or, you can also just make a tea, literally, and add it to keg/bottling bucket.

4299
General Homebrew Discussion / New Tap Handle
« on: February 13, 2013, 11:51:26 AM »
So like .... there's only one tap....

4300
General Homebrew Discussion / Refactometer
« on: February 13, 2013, 07:59:46 AM »
It's as clean as it can be.

4301
Going Pro / Pro Brewery Efficiency
« on: February 13, 2013, 06:47:39 AM »
75% is a good place to start.  What do you normally get on your homebrew equipment?

4302
General Homebrew Discussion / Refactometer
« on: February 13, 2013, 05:37:54 AM »
My difference was always exceptional - like 8 points off or so. And I use the onebeer.net conversion as well. Not sure why it never worked for me.

Lately my refractometer has been giving me screwy reading on pre fermentation readings as well so I just use my hydrometer now for everything.

4303
All Grain Brewing / Hoppy belgian recipe with Galaxy hops
« on: February 13, 2013, 05:27:22 AM »


You broke me Bugsy!  I'll talk :)

Instead of rounding, i just dropped the decimals but 2% could be set aside for an aromatic malt addition.  Maybe i'll adjust the pale malt a bit.

Thanks. That was driving me crazy! :P

A trick I use is to match the percentage of sugar with the percentage of crystal malts. This seems to give me the attenuation I am looking for while keeping the maltiness and mouthfeel. So maybe go 5% sugar. I don't think you will get much of anything if you don't bump it up to 5% anyway.

4304
Going Pro / Pro Brewery Efficiency
« on: February 12, 2013, 09:53:01 PM »
not sure how to answer. It will depend n your equipment and process.

4305
All Grain Brewing / Hoppy belgian recipe with Galaxy hops
« on: February 12, 2013, 07:46:37 PM »

Thanks for the replies and the t-58 tips.

Cheers

But where's the other 2 percent???

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