Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Thirsty_Monk

Pages: 1 ... 103 104 [105] 106 107 ... 123
1561
Equipment and Software / Re: I got a pump... now what?
« on: January 20, 2010, 01:10:51 PM »
I heard about oiling the pump but it is not obvious where. (May be I just did not spent enough time on it)

There's a label on top that says "OIL" with arrows pointing to a hole on either end.

you made me go into the basement and look. And guess what it is right on label.
Thank you

1562
Equipment and Software / Re: I got a pump... now what?
« on: January 20, 2010, 11:37:51 AM »
I took the head off of mine after about 6 months of use, it was clean as a whistle.  I do recirc oxyclean or water for about 20 min after I stop

+1 - 2 years running now and not a problem.

Don't forget to oil the pump every 4-6months though  ;)
I heard about oiling the pump but it is not obvious where. (May be I just did not spent enough time on it)

1563
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 20, 2010, 11:26:08 AM »

How much do you underpitch and what does it do for the brew?  I am about to embark on a Hefeweizen adventure as well.

0.3 - 0.4 mil cells / Plato
This would translate to about 1000 ml starter per 5 gal of 1048 beer.

or this is what I have found in my notes:
"Wheat beers are pitched at about 0.5 rate of ale beers to produce more esters and aromatic compounds."

1564
General Homebrew Discussion / Re: I would like to discuss Beer Filtration
« on: January 20, 2010, 11:19:39 AM »
Polyclar:
Polyclar(r) (PVPP) For Improving Shelf Life in Laboratory Treated Lagers
http://www.mbaa.com/TechQuarterly/Abstracts/1998/tq98ab20.htm

At some point I could not buy it.

LiquorKwik:
Never heard of it (I do not know anything about it).

1565
General Homebrew Discussion / Re: I would like to discuss Beer Filtration
« on: January 19, 2010, 04:02:36 PM »
I own plate filter for about 1.5 year and never used it.
There is just something about filtering that I can not make myself to do it.
So far I am using cold conditioning for clarifying but Gelatin is close behind.

1566
Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 19, 2010, 01:32:25 PM »
I recently find one German commercial example with red label (Sorry I forgot the name).
So you can buy them here.  

Reissdorf.

Gaffel is another one (blue label).

Aside from that, its kinda tough, aside from regional microbrewery offerings.

Make sure they're fresh samples though - Kolsch does not travel well, and can be yeck when stale and old.

Thank you for help.
Yes it can be tricky to get fresh sample.

Yesterday I had Czech Pilsner "Krusovice" that was brewed in May of last year :(

1567
Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 19, 2010, 01:24:18 PM »
I recently find one German commercial example with red label (Sorry I forgot the name).
So you can buy them here. 

1568
General Homebrew Discussion / Re: I would like to discuss Beer Filtration
« on: January 19, 2010, 01:14:41 PM »
Anyone using Gelatin to clarify beer?

1569
All Grain Brewing / Re: Nut Brown Water Profile
« on: January 19, 2010, 01:13:13 PM »
I think JP spread sheet has a section where you can put how much Distiled water you want to use.

I started using ezWaterCalculator that is based in JP data:
http://www.ezwatercalculator.com/

Here is original post on HBT forum with video how to use it:
http://www.homebrewtalk.com/f128/water-modification-videos-ths-spreadsheet-144461/

1570
Equipment and Software / Re: I got a pump... now what?
« on: January 19, 2010, 12:52:56 PM »
1) as other said put a ball valve on OUT post and control flow that way.

2) Pallet hops are fine. They do not get stuck in propeller unlike whole hops.
If using whole hops use a hop bag.

3) After using just clean it with nice warm water (flush out all the sugars) till clean and that would be it.
No need to take the pump head off.
If you are not going to brew for some time blowing water off is fine (less possibility to grow molds).
I make a loop with hose from in post to out post when I store my pump.

1571
Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: January 19, 2010, 12:36:22 PM »


That looks like mold hyphae to me. But it is dead and I don't think it came from my beer. It mos likely came from the picnic tap


Now how OCD I need to become to be about picnic taps?
Shall I clean it in Star San every time after serving beer from it?

Great info.
Thank you

1572
Yeast and Fermentation / Re: Yeast Culturing
« on: January 19, 2010, 12:24:48 PM »
Here's a little light reading on brewery yeast handling and bacteria identification:   http://brewingscience.com/PDF/BSI_brewers_lab_handbook.pdf

Thank you for the link. I will check it out :)

I just streak my first two plates with WLP838 Southern German Lager.
We shall see in couple of days if I grow something.

1573
All Grain Brewing / Re: Nut Brown Water Profile
« on: January 18, 2010, 02:11:51 PM »
Is adding distilled water the only way to lower sulfates? 

Yes.
The only way to lower any salts in your water is to delude it with Distiled or RO water.

1574
All Grain Brewing / Re: Original Gravity Problems
« on: January 18, 2010, 02:07:24 PM »
With regards to PH, wouldn't my preboil gravity not be good either if that was a problem?

Yes. Proper pH is important for good conversion.
But once your conversion is done in Mash tun you will not get less sugar in solution.

Could it be just some error in calculations?
I measure ONLY Brew House efficiency and do not botther with Mash Tun Efficiency.

1575
General Homebrew Discussion / Re: Iodine Test from WHERE?
« on: January 18, 2010, 01:57:49 PM »
At risk of Jinx-I also gave up on that.  I gave up on PH strips too.

I'm going to put my efforts into speeding up my brew and hitting numbers.

Once we get comfortable with brewing process we do not need tto measure everything.
Let say I almost do not bother measure FG any more.
Beer should be fermented in 2 weeks.
If it is not, brew another beer and make it ferment in 2 weeks.

You can just say if mash is converted or not just looking at it.

Brew more = become a better brewer.

Pages: 1 ... 103 104 [105] 106 107 ... 123