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Messages - Thirsty_Monk

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1261
General Homebrew Discussion / Re: Isinglass
« on: September 03, 2011, 03:54:27 PM »
Crosby & Baker was purchased with Brewers supply group. I saw Weyermann prices went down. Not sure if it will be reflected in LHBS prices.

What is the dosage of Biofine Clear A3 per BBL?
I was looking at it but did not switch yet.
It is great to hear positive feedback.

1262
Yeast and Fermentation / Re: How long can you keep yeast on a slant
« on: September 03, 2011, 11:42:54 AM »
About the only thing a scope is good for in a brewery is viability staining or counting with a hemocytometer.  Most breweries don't have them at all.
My issue in the brewery is how to scale up pitch from 5 gallons to 160 gallons.
I need to have 5 liters of slurry fro 5 BBL (lagers) and 10 liters for 10 BBL.

1263
All Grain Brewing / Re: Lager Candy Sweetness
« on: September 03, 2011, 11:34:00 AM »
Sorry too lazy to look at BCS recipe.
What malts did you use?
What was your OG?

One way to push the sweetness back it to over carbonate beer to 2.7-2.8 volumes.
CO2 will make carbonic acid that will cover some if the sweetness. (well I said that twice).

1264
General Homebrew Discussion / Re: Isinglass
« on: September 03, 2011, 11:26:05 AM »
You could use Gelatine. To my opinion it is easier to use.

1265
Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: September 02, 2011, 06:14:52 PM »
I'll be near Eau Claire in WI this weekend and am planning to check out Lazy Monk Brewing which is a local brewery in those parts.

He's also active on the forum.  Their website lists the places you can get their beer.
Thank you for mentioning us.

1266
Yeast and Fermentation / Re: How long can you keep yeast on a slant
« on: August 31, 2011, 08:07:26 PM »
Now that makes me to start playing with yeast again.

1267
Going Pro / Re: Canning
« on: August 31, 2011, 08:52:45 AM »
I do not know the pricing.
All I know is that you have to buy a HUGE quantities (like truckload) of cans at once.

1268
General Homebrew Discussion / Re: Beer in Europe...
« on: August 31, 2011, 08:46:40 AM »
Hanka variety is Moravian barley.
Name is derived from Hana - Bohemian region where this barley is grown. It is around Olomouc.
Weyernmann buys Hanka and then malt it in Banberg.
To my opinion this malt is as close to bohemian malt you could get here in US but is is still too clean for real bohemian malt.
Bohemian malt is more chewy and more sweet then weyermann's Bohemian Pilsner malt.
I did not have chance to use Weyernmann floor malted Bohemian Pilsner malt.

1269
General Homebrew Discussion / Re: Beer in Europe...
« on: August 31, 2011, 07:05:55 AM »
So Moravian malt is 6-row? 
I think it is two row.
I could find out when I am there next time.
They do grow winter variety and spring variety of barley.

1270
Going Pro / Re: Thinking of your recipe, buying hops.
« on: August 31, 2011, 06:54:29 AM »
Marc,

The current law in WI does not allow me to distribute your beer. If I could I would LOVE to.

Fruit extract vs real fruit. I was just offered 200 lb of Black Current for fruit beer. Price for 1lb was $4.50.
So compare extract price and real fruit price.

1271
Kegging and Bottling / Re: Head space and forced CO2
« on: August 30, 2011, 05:15:39 PM »
If you use loose hops in the keg for dry hopping you might have issue with clogging the dip tube.
One way to prevent this is to put hops in bag and then suspend the bag from the keg lid.

All that said kegs are great for dry hopping.

1272
General Homebrew Discussion / Re: Beer in Europe...
« on: August 30, 2011, 05:01:28 PM »
Glad you had a great time.

Currency is Koruna but close enough. Yes Czechs are not Germans. They are "Bohemians" :).

As far as water is concern. Pilsner style beer is brewed all over Czech and Slovak Republic. It might be tru that Plzen has a soft water but other cities might not. Because Czech and Slovak repoblic are on continental divide water is from soft to moderate in hardness. What I am trying to say is do not loose sleep over the water and do not go crazy with destilled / RO water. After all you are making "Bohemian" beer.

Cierne pivo has most likely origination in Munich Dunkel but "Bohemians" made it more caramely / sweet. 

1273
Going Pro / Re: Rigging used dairy euipment for startup brewery
« on: August 30, 2011, 04:38:19 PM »
Rough number for water usage is 5 to 8 times of beer produced.

There as "organic approved" chemicals for cleaning. They are been used in Dairy industry. You can ask your dairy supply shop about it. Do not kid yourself. You will need to use chemicals for cleaning. You could use steam but I am not sure how effective it is for cleaning. Sanitizing with steam is great.

How many BBL a year you are planning to brew?

1274
Equipment and Software / Re: Chilling the wort......
« on: August 30, 2011, 12:58:22 PM »
Homebrewers march pump.
Duda diesel for plate chillers.
Whirlpool for 10 minutes let settle for 10 minutes.
You could also use a strainer before chiller.
Those are about $150 thou.

The last thing. More sophisticated equipment you have
more time you will spend cleaning it.

1275
Equipment and Software / Re: Mill motor
« on: August 30, 2011, 12:47:06 PM »
Yes I got MM3 with 2" rollers and 1/2" shaft.
I mill about 300lb a batch.
1/2 hp motor from surplus center will do.
I use belt drive.
I have 12" shive on the mill side and 1.75" on the motor side.
You could go with 10" shive on mill side.
If you need more info I can take a pics and point you to the parts source.

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