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Messages - dking3

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1
Ingredients / Re: Post your water report
« on: Today at 04:59:25 PM »
Actually, my Imperial Stout does come out decent, but I'm trying to get a better IPA, which has been on the harsh side, so if I've got this right, I need to reduce my alkalinity, and boost my Ca and SO4. 

I was going to use Gypsum, Epsom Salts and Sulfuric Acid.  I can't find the latter, so I'm thinking of rebalancing, using Phosphoric acid.  I have a local Pro Brewer friend, who will help me, when I can break him free.  His beer's selling too good, so he's too busy right now. 

2
Ingredients / Re: Source for H2SO4
« on: Today at 04:52:33 PM »
Thanks Martin, erockrph, Brewark, great information.  I am a Metallurgist, comfortable handling acids, but prefer not to deal with concentrated acids. 

I see several 1/2 or 1 liter versions in Cynmar's listing, but they don't mention grade.  Some are 18M, which is 98%, no thanks.  There are "10% solution" and "10% V/V", which make no sense to me.  I thought liguids were normally measured in volume %, but what's "solution?"  Again, there's no mention of grade. 

For now, I'm going to try and balance my water chemistry with Phosphoric acid and salts.  Does everything have to be hard?  Thanks, guys.   

3
Ingredients / Source for H2SO4
« on: Today at 12:35:49 PM »
I'd like to use Sulfuric Acid to correct my tap water, but can't find a source, except Fisher Scientific, super expensive, like $300 for a quart, don't recall exact cost.  I'm in Endicott, NY, near Binghamton, S. of Syracuse.  Thanks,


4
Ingredients / Re: Post your water report
« on: Today at 12:32:04 PM »
Our water report is super poor, so I bought a LaMotte water test kit.  Here's what I get for Endicott, NY, about a week ago. 
Total Hardness, as CaCO3 = 170 ppm
Ca Hardness, as CaCO3 = 130 ppm
Mg Hardness, as CaCO3 = 40 ppm
Chloride = 60 ppm
Sulfate = 0 ppm
Total Alkalinity, as CaCO3 = 160 ppm
Residual Alkalinity, as CaCO3 = 117 ppm
Sodium = 35 ppm
pH = 7.6

5
Equipment and Software / Re: Si Hoses & Camlocks
« on: July 05, 2014, 08:07:25 PM »
Joe6Pack,

I'm sure Big C CamLock's work great with 1/2" Si tubing, I recently found that a friend in Florida uses them, and is very happy with them, but if there's little pressure drop with the simple 1/2 barb, I'm going to just go for them. 

Thanks to everyone who responded, and I hope this discussion has helped more than just me.  So much of good brewing is knowing which variables are important, and which can slide.  This is one more small lesson.

6
Equipment and Software / Re: Si Hoses & Camlocks
« on: July 05, 2014, 06:27:24 PM »
Martin,

You're the man, problem solved by solid Engineering analysis, can't beat it.  Thanks a ton.

You probably don't remember, but we met at NHC in Grand Rapids, where you liked my Dad's Brown Ale.  You make a great FBI Agent, too!

7
Equipment and Software / Re: Si Hoses & Camlocks
« on: July 05, 2014, 01:23:29 PM »
Nbarmbrewer,
It says "1/2" High Flow Hose Barb," but that's clearly a larger barb, no wonder they get more flow.  I'm looking at Bargain Fittings, and they suggest using 5/8" barbs for better flow, but you have to add a fitting to get there;

http://www.bargainfittings.com/index.php?route=product/category&path=36_39_61

That makes it over $5 more per fitting.  The re-design from Brewers Hardware is $3.20 more.  Either way, I question the Si hose stretch to that bigger barb.  Do you use 1/2 Si hoses? 

Is there really a significant flow reduction?  My runs are short, 7' max. hose length, using a Chugger in-line pump.  I used 1/2" O.D. vinyl in the past, and I'm hoping for somewhat more flow, but it's not a big deal.

8
Equipment and Software / Re: Si Hoses & Camlocks
« on: July 04, 2014, 05:31:08 PM »
Jeff, you stretch the 1/2" ID Si hose over the 1/2" NPT?  I'm surprised it's not too much stress.  It isn't hard to accomplish, and the hose doesn't fail after some time?  Bargain Fittings web site shows this as an option, but I was concerned there's too much interference.

9
Equipment and Software / Si Hoses & Camlocks
« on: July 04, 2014, 04:59:15 PM »
I'm about to order a bunch of Camlock QD's and Si hose to upgrade my system with.  1/2" hose and 1/2" npt males look right.  I'm thinking female Camlocks with 1/2" hose barbs, but it looks like that may be somewhat of a flow restriction.  But is it significant?  Should I go to the next larger barb, the 5/8"?  How about hose clamps, just use the usual SS worm drive type?  Thanks!  Brew On!

10
Kegging and Bottling / Re: Need Big, 15 gal.? Cooler Mash Tun
« on: March 20, 2014, 01:23:30 PM »
Oops, thanks all.  I miss-calculated.  70 qt is huge, and will do me just fine.  I'll probably buy a blue Coleman Extreme when I get the time for a little project.  Thanks a ton!  See you all in Grand Rapids.

11
Kegging and Bottling / Re: Need Big, 15 gal.? Cooler Mash Tun
« on: March 20, 2014, 10:10:35 AM »
I'm surprised at the suggestion of a 70 qt. Coleman extreme.  It's no bigger, maybe not as big, as the cooler I'm using now.  Isn't a larger cooler available?  Thanks,

12
Kegging and Bottling / Need Big, 15 gal.? Cooler Mash Tun
« on: March 19, 2014, 06:37:09 PM »
I've got a system set up with a 10 gallon rectangular cooler for 6 gallon batch mashing.  My brew kettle is a converted 1/2 keg.  I want to move up from 6 gal. to 10 gal. batches, and I think the brew kettle will be fine, but I need a bigger mash tun.  It's a RIMS system, no need for direct heat, so I'd like to stick with a cooler for a mash tun. 

Any suggestions for a good cooler to buy?  Thanks,

    Dave King, BIER

13
Ingredients / Re: How to Sanitize Sugar Addition
« on: May 18, 2013, 09:56:17 AM »
Thanks guys, I think I'll just mix up the Cane and Brown sugar, to get rid of lumps, and stir it in.  I thought I'd heard there was no need to sanitize, but couldn't find any reference to that on the web.  See you in Philly,

    Dave King, BIER

14
Ingredients / How to Sanitize Sugar Addition
« on: May 17, 2013, 09:44:27 AM »
I made an American Brown Ale, and forgot to add the brown and cane sugars (1/2 lb. of each).  It's fermenting merrily along, and I'm sure it'll be fine, but I could add the sugars while the yeast are active, to get to what the recipe really was. 

I'm wondering about the best way to sanitize it, and I'd think extracting some of the fermenting beer, add the sugar, do a 10 minute boil, cool it, and add it back into the fermenter, would be best.  I could just use more tap water, but the fermenter is rather full, and I also don't want to dilute it.  It is just "clean" sugar, maybe I can just stir it into the fermenting beer?  Thoughts?  --  Dave King, BIER

15
The Pub / Re: BB King tonight
« on: March 11, 2013, 12:56:02 PM »
I didn't want to say anything before hand, but he was past his prime when he was here in Binghamton, a good many years back.  Too bad, but we need to remember him for his greatness. 

 Dave King, BIER

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