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Messages - Thirsty_Monk

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If I may, there is already this type of software freely available to clubs that does most of the requested items above. It's called Brew Competition Online Entry. I created and maintain the code just for this reason.

Please contact me directly with any questions at


Thank you for letting a lot of people know about your software.
Just for curiosity
What license did you realized it under?

Yeast and Fermentation / Re: Oktoberfest Gravity (WLP820/WLP833)
« on: August 14, 2010, 08:46:30 AM »
This is a 2nd generation of WLP830.

That's supposed to be the W34/70 strain, which was George Fix's favorite.  If I trust internet sources, it's also supposed to be the same as Wyeast 2124, which is another of my favorites.

I come across catalog from Brewing Science Institute and they say that
WY2124 = Weihenstephan 34/70
and WL820 = Weihenstephan 34/70

WL830 = Weihenstephan 206
and WL2206 = Weihenstephan 206

Here is the catalog:

Equipment and Software / Re: RO system Qs
« on: August 13, 2010, 04:30:05 PM »
I know this is an old once but majorvices  I come across General Electric Merlin RO system.
It is thankless.
It has capacity of 720 gpd.
It is supposed to use 1:2 ration of water (for 1 gal of RO water you wasted 2 gal).
Here are a few videos:

It looks interesting.
Cost on amazon is about $440.

Would this fit what you want?


I'm worried about my beer line now though! I need to get home and dump that star-san out of it.

Any ideas on how to tell if the inside of the line is damaged (assuming I'd rather not have to take it apart)?

By the way, the star-san has been in the beer line for a week now! Is it a lost cause?
I am talking from my own experience.
Tubing will eventually hardens again.
It might take 2 weeks or 2 months.
It depends on contact time with StarSan.
Can you replace it?

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.

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.

LD Carlson

Crosby & Baker


Just to start a few.

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

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.

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

@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.

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?

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.

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

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

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.

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