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Messages - majorvices

Pages: 1 ... 347 348 [349] 350 351 ... 593
5222
Beer Travel / Asheville
« on: May 30, 2012, 03:23:46 PM »
The firkin festival I had mentioned earlier in this thread was held on the Highlands grounds. Place is like an old state park almost.

5223
Going Pro / Re: Counter Pressure Keg Filler
« on: May 30, 2012, 08:56:42 AM »
Yeah, you have to purge. I purge during cleaning/sanitizing.

5224
General Homebrew Discussion / Re: posters
« on: May 30, 2012, 05:31:21 AM »
eBay is where I got most of my pub room posters.

5225
Going Pro / Re: TTB "field Review"
« on: May 29, 2012, 01:03:36 PM »
We got reviewed/inspected about two months after we opened. It was a fairly painless process.

Anything more?  What kind of things did it seem they were concerned about?  From where I am in the process today, it seems all about protecting the taxes.

Yup. It's all about volume, really. Make sure you have sight glasses on everything.

5226
Going Pro / Re: TTB "field Review"
« on: May 29, 2012, 11:47:58 AM »
We got reviewed/inspected about two months after we opened. It was a fairly painless process.

5227
Beer Recipes / Re: Two Belgian Blonde questions
« on: May 29, 2012, 06:37:41 AM »
If boiling 90 min is your SOP then stick with it. As far as the interesting sugars go, yeah, I'd prolly go for it too.

5228
Equipment and Software / Re: Lagering a cornie on it's side
« on: May 28, 2012, 08:52:08 PM »
I certainly have nothing against that young ladies' assets. But for more information do a search for "mistress of the dark" and get back with me.

5229
Equipment and Software / Re: Lagering a cornie on it's side
« on: May 28, 2012, 01:58:40 PM »
I kegged ten gallons of kolsch on Friday and added 10 ml of biofine clear A3 per keg and it was crystal clear in 24 hours.




5230
Going Pro / Re: Counter Pressure Keg Filler
« on: May 28, 2012, 07:01:04 AM »
The hardest part was to connect Beer thread to TC connector.
Little bit of tubing did the trick.

St. Pats sells a beer thread (male and female) to TC fitting.   

As always, I recommend googling about the company before doing business with them.

Funny thing is,mi have used them several times under caution but never had a problem with them, even when returning items from my own sizing screw up.

5232
Going Pro / Re: Counter Pressure Keg Filler
« on: May 28, 2012, 06:35:08 AM »
I currently just use two of these coming off a dual line.  Seems like it is basically the same thing as what you have there but less bulky.

http://breweryparts.com/index.php/equipment-and-supplies/beer-kegs-amp-kegging-equipment/keg-coupler-amp-filling-head/manual-keg-filler.html

5233
Going Pro / Re: Counter Pressure Keg Filler
« on: May 27, 2012, 12:51:04 PM »
Still not sure how it is any different thn a standard keg filler, except you have a pressure gauge attached.

5234
Going Pro / Counter Pressure Keg Filler
« on: May 27, 2012, 07:27:11 AM »
Trying to figure out why you would need this?

5235
Yeast and Fermentation / Re: Pitching dry yeast without rehydrating
« on: May 25, 2012, 10:41:47 AM »
So, I'm trying to draw Mr. Denny Conn out here.  Have you noticed any thing different (off flavors, etc...) just pitching the dry yeast pack without rehydrating?  Anything over 1.060 I just pitch two packs, but is the rumor true that if you pitch dry yeast, without rehydrating,  it kills half the cells instantly?  This doesn't really make any sense to me, as I usually rehydrate in around 85 degree water.  Wouldn't that kill some cells too?  Why does it make a difference when you pitch into wort, is it because of the sugar content, like it's such a shock to the yeast?  Just need a little food for thought.

I use 1 pack, not rehydrated, for beers up to 1.070ish.  I have not had any off flavors or fermentation problems from doing that.  Until I do, I'm sticking with my procedure.

The whole point of using dry yeast for me is convenience. While boiling some water and letting it cool isn't has much work as making a starter, it's still an added step I'm not going to mess with. I do agree that rehydrating the dry yeast makes it look prettier going in the fermenter. Maybe that's what people like so much, the aesthetics.    ;)

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