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Messages - Thirsty_Monk

Pages: 1 ... 109 110 [111] 112 113 ... 144
1651
Kegging and Bottling / Re: Conserving/Storing Starsan
« on: August 13, 2010, 01:44:48 PM »
I also use the thick blue "chemical safe" gloves that go up to mid forearm (I got them at HD--I can't remember if they're PVC, or Nitrile, or what) to prevent skin exposure during the equipment dunking and transfer process.

You really think the stuff (at proper ratio) is that bad? I can see with iodophor (fake tan /jk) but I'm surprised with starsan. I figure if I dip a finger in the wort or starter then it's no biggie - I've been sanitized.
Once I mixed it too strong and I had a "fuzzy" hands for a few days.
If I would be dipping my hands in StarSan for extended period of time I would also use gloves.
Different people might react differently to it.

1652
A sealed empty keg is not sanitary after a while, according to an interview I heard with 5-star.
I do not buy it.
There is no way what after I sanitize and seal keg that this keg will become unsanitary.
How it would become unsanitary?

I clean, sanitize and seal my kegs till they are ready to be filled.
I have been doing that for about two years.

Do not leave starsan in plastic tubing.
Here I agree with tschmidlin.

By the way you said that you seal your keg with 5 psi of CO2.
If you leave StarSan in the keg, CO2 will get dissolved in StarSan and you will have a pressure drop.
I also do not know what impact would it have on StarSan because dissolved CO2 creates carbonic acid.

Good luck.

1653
LD Carlson
http://www.ldcarlson.com

Crosby & Baker
http://crosby-baker.com

Fermentap
http://fermentap.com/

Just to start a few.

Why they would not ship to Texas.
Do you guys print your own money out there?

1654
Kegging and Bottling / Re: Conserving/Storing Starsan
« on: August 11, 2010, 01:45:01 PM »
That is how I do it.
Use distilled water and use it over and over.

If you are concerned if it is still effective measure pH.
It should be below 3.

1655
Good price but still too far for me to drive there.

1656
@Thirsty_Monk, what's wrong with Brewers Best kits from LD Carlson.  I sell the heck out of those things.  The 1002BB fly off my shelves, I have to order like 36 of them at a time.

Just my own opinion.
More Beer, Northern Brewer or my LHBS are providing their own kits.
You get better margin and you stand out from the crowd.

1657
Equipment and Software / Re: ph Meters
« on: August 10, 2010, 04:30:01 PM »
Any opinion on replacing a electrode versus just getting a newer model?
It is only you who can make this decision.
Did you read Kai's pH meter article?
http://braukaiser.com/wiki/index.php/PH_Meter_Buying_Guide

1658
Zymurgy / Re: Submitting Articles.
« on: August 10, 2010, 04:24:26 PM »
There is a lot of stuff in Public Domain.
Anything from before 1920-sh is in public domain.
After that it become to be more complicated.
That is why you can copy Shakespeare or your favorite opera.

To matter be worst if you buy Shakespeare on "book on tape" it is copyrighted.
What is copyrighted is not content of Shakespeare's work but someones voice and someones packaging.

1659
All Grain Brewing / Re: Starting the mash COLD ?
« on: August 10, 2010, 12:59:14 PM »
I also heard that Czech breweries are doughing in at 90F well under any particular rest temps.
Once the whole grain amount is in then they raise the temp.
It depends how fast you are raising your temp.
Actually, 90F is in the acid rest range, where phytase helps acidify the mash.

Do you think Czech breweries are still doing that?  I figured with the modern understanding of malting and mashing, they would know how to acidify the mash without it.
there have been a lot of consolidation in brewing industry over last 20 years.
Hainiken, SAB and InBev did their fair share.
Some breweries were closed and some expanded.
There are still some regional breweries that are still in local hands.
Here you will find that tradition is still alive.
Three step decoction with fermentation in open fermenters.
They brew around the clock and brew a 4 batches a day.

Not exactlly what investment brewing companies are looking for

1660
I heard that you need to have at least 100,000+ population to support one brew shop.
Unless you are doing something creative on side like bear bar.

I also think that you have to be involved in local homebrew clubs and you need to promote homebrewing wherever you can.
If you are going to have kits, please make your own kits and do not carry "Brewers Best".

Good luck to you

1661
All Grain Brewing / Re: Starting the mash COLD ?
« on: August 09, 2010, 08:16:57 PM »
I also heard that Czech breweries are doughing in at 90F well under any particular rest temps.
Once the whole grain amount is in then they raise the temp.
It depends how fast you are raising your temp.

1662
Yeast and Fermentation / Re: Tokay yeast
« on: August 09, 2010, 08:09:10 PM »
Would Tokay yeast be a Hungarian vine yeast?

1663
Zymurgy / Re: Submitting Articles.
« on: August 09, 2010, 08:05:08 PM »
So, attribution after permission? 
There are multiple CC licenses.
If you find CC work Like Kai's web site http://braukaiser.com/wiki/index.php/Main_Page
you can use his work without explicit permission.
You can do this with Kai's work:
http://creativecommons.org/licenses/by-nc/3.0/

You can share his work (copy...),
remix his work
if you
attribute him as an original author and
use it for non commercial purpose.

If you want to use it for commercial purpose you would still have to obtain the permission.

Does it make any sense?

1664
Kegging and Bottling / Re: Good Source for Plastic Washers ?
« on: August 09, 2010, 12:06:47 PM »
You can get both items here:
http://www.kegkits.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=Orings

They tend to be a bit slow with shipping.

Not my own experience but there had been a lots of complains against kegkits.
So my recommendation would be do a business with more reputable company.

1665
Ingredients / Re: Could someone please check my water adjustments?
« on: August 07, 2010, 08:00:35 PM »
2.25 g Gypsum and 1.25 g Calcium Chloride in the mash (nothing in the boil)?

RA is 46 (still SRM 9-14) and Cl:SO4 of 0.5.
Looks much better.

There is 3 parts you tube video how to use EzWaterCalculator.
That might help you.
http://www.youtube.com/watch?v=o1n7-RjEJEM
http://www.youtube.com/watch?v=pKT6EE7ong0
http://www.youtube.com/watch?v=yn0GwU7TqNE

Happy Brewing. 8)

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