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Messages - dking3

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Equipment and Software / Re: Need a Replacement Valve
« on: May 19, 2016, 10:03:44 AM »
More Beer has a similar one, thanks Stevie. 

Thanks, Zach DuBord! AIH has the exact part, $12.99 plus shipping and tax, adds up, but it'll work. I'm going to get some QD poppets, etc., to spread the shipping cost. Thanks a ton!

Equipment and Software / Need a Replacement Valve
« on: May 19, 2016, 09:32:48 AM »
I developed a leak in my CO2 regulator output valve.   The photo doesn't seem to show, if you want to see it, send me an e-mail, at

It has a built in check valve, which is important to keep beer out of the regulator. I've looked around, can't find a source. Anyone out there know of one? Thanks!

General Homebrew Discussion / Stone Tour for Tues. June 9th
« on: May 30, 2015, 12:48:48 PM »
I got nervous and requested a Private Tour of Stone for Tues. June the 9th, at 11 am.  It’s $50 total, for up to 10 people.  I’m looking for people who want to come along, and share the cost.  Interested, or know of others?  We have at least 5 openings now, e-mail me if you're interested.  Thanks, 
    Dave King, BIER

Events / Re: How is the hotel for NHC San Diego?
« on: March 16, 2015, 01:44:13 PM »
I attended the 2011 NHC, and my room was, as Gary says, "Dated," but it was clean, and I expect the towers to be better.  I'm confident we'll be OK.

Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 12, 2014, 07:20:34 PM »
I took a sample of the offending batch of JBA to a BIER club meeting, and no one detected Diacetyl, so
I'm going to make another batch of JBA, no Whirlfloc (I'll use Irish Moss), or English Ale Yeast (I'll use US-05).  I'll be using the normal grist, which includes rye & oats.  It'll take a month or so to see how it goes.  Thanks, All.

Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 10, 2014, 12:04:38 PM »
Whirlfloc B was used in the batch the English yeast came from.  I've never used it, only Irish Moss. 

Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 10, 2014, 09:30:55 AM »
Update from Judy.  She recently had a similar reaction to an Indian Brown Ale from Dogfish Head.  She also recalls some other Brown Ales from a good while ago, not all, causing the itchy throat.  Sounds like maybe a malt.  Ring any bells?  I was going to try remaking, but not sure what to change now.  I'm taking it to another BIER meeting, to see if the membership can detect Diacetyl or other difference?

Thanks, again for any suggestons.

Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 05, 2014, 06:21:21 PM »
It can't be much of a change on Judy's part, like Gluten intolerance, since she can drink the JBA from the previous batch, and has no reaction to it.  She tried the new batch, had the scratchy throat, then drank one from the previous batch, no problem.  We can't experiment too much, since allergic reactions can get much stronger with repeated exposure.

Ingredients / Re: Allergic to Judy's Brown Ale?
« on: November 27, 2014, 09:59:37 AM »
Thanks for all the good suggestions.  I think she has had beers from the same brewery, and he often uses that British Ale yeast, WLP007.  I'm passing all your comments on to her, and we'll see if anything falls out. 

If it's diacetyl, I may fade with time in the bottle.  I'm very insensitive to the taste, so I could easily miss it, but I'll ask a couple good judges to see if they taste it.  I have over 4 cases of this batch, and I don't really care for it, the beer is mainly for Judy, so I hope I can fix it with time.  I'll try warm aging some. 

Thanks again.


Ingredients / Allergic to Judy's Brown Ale?
« on: November 25, 2014, 01:21:42 PM »
I've been making my Daughter a special Brown Ale, for about 15 years.  She and I adjusted the recipe to just what she wants.  She is allergic to the last batch!  I had some of the previous batch for comparison, and they're just fine, we repeated the comparison, and it's consistent.  Most of the ingredients were identical.  The only thing that appears to be different is the yeast.  I always used Chico yeast, either 1056 or US-05, but on this last batch, I used a repitch of WLP007 English Ale Yeast, from a local BrewPub.  Is it reasonable that this yeast could cause an allergenic reaction?   Anyone have a similar experience?  Thanks!

Beer Recipes / Re: IBU Calculations
« on: November 07, 2014, 05:46:17 PM »
We were a little shy on the volume, mixed approx. calibrated equipment, and a big immersion cooler, I was not familiar with.  I think we had about 5 gal. bittered, and yielded about 4.5 in the fermenter.

We did a full boil, and indeed, diluting a more concentrated wort boil would yield somewhat less IBU.  That's not my big concern now.  I'm concerned at the great range in IBU I got from the differennt calculation sources.  Maybe I should go to Tinseth, but it should be a relative measure, which is how I've always treated it. 

The Rager 60 vs. 80 is botheriing me, and I rechecked my inputs for BeerSmith, there was a small pot selected, so I selected a larger one, and got 83 instead of 105 IBU, which makes no sense to me, but it does get closer to my 80 IBU from Pyle's equations. 

Anyone know of a good source for the Tinseth formulas?  Thanks,

Beer Recipes / IBU Calculations
« on: November 07, 2014, 03:09:27 PM »
I just lead a "Learn to Homebrew Day" brew, using a Brewers Best Kit for an American Pale Ale, simple, right?

Well, the bitter wort tasted rather extremely bitter for that style, and the directions say O.G. = 1.051 to 1.055, 32 to 36 IBU, which seems lightly bitter, so I put the orginal gravity and hopping schedule into my spread sheet, which uses the Pyle's Hops FAQ, 5/4/95 Rager formulas.   See;

With O.G. = 1.054, 2 oz. of 6.9% AA Cascade at 60 min., and 1 oz. of 12.5% AA Citra at 5 min. left, I get 80 IBU.  Hmm, about what it tastes like, a very bitter IPA, although before fermentation it's hard to tell much by taste.

So I went to and it says 60 IBU, using Tinseth's equations. 
Beersmith says 105 IBU. 
Brew 365, says 60 by Tinseth, 57 by Rager.
Tasty Brew, says 57 IBU by Tinseth.
My old Rager calculation from Pyle's Hops FAQ, 5/4/95 is what I’ve been using for nearly 20 years, and it’s 80 IBU is in the middle, but what a range!  Amazing.  I know IBU calculation is rough, and not very accurate, but the results here are all over the map.  I'd expect the Rager from all sources should be within a couple points at most.  Any idea what's up here?  I think I entered the date correctly in all cases.  Thanks!

Equipment and Software / Re: Vacuum Packer
« on: October 02, 2014, 09:35:03 AM »
Thanks, Steve.  That looks like a more recent black model of my old white one.  I'm thinking of maybe moving up some.  That one is about $80, and they have a "bigger, better" ones for $110 to $200.  I wonder if they are faster, and make a better seal.  About 1 out of 10 bags leak in the freezer, not good for hops.

Equipment and Software / Vacuum Packer
« on: October 02, 2014, 09:18:27 AM »
When I get 1 lb. packs of hops, I use an old small Food Saver, but lately it takes a long time to cycle, so I’m about ready to replace it, and wonder which model is recommended.  Thanks,


Just doing a single infusion with the right water for the stout is probably my best bet, but I think I get better flavors with the 2 step, and that's just with my somewhat minerally town water.  I need to do the spread sheet for the stout, and I'll bet my water needs very little adjustment.  Thanks,

Denny, I started looking into Martin's method, met him at the last NHC, really nice guy, and you're among many who like his results.  Sounds like the 2 stage may not be the way to go.  Thanks,

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