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Messages - Joe Sr.

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1
Equipment and Software / Re: Kegerator Thoughts
« on: April 24, 2015, 12:09:40 PM »
bought my sanyo in 1998 upon return from Germany tour. fits 3  of the shorter profile 5 gal kegs and co2. has worked great for all these years.

3 kegs?  Did you remove the interior of the door?

I fit two in mine, and fill the door with stored yeast slurries.

no..although i cant say my interior extrudes very far though. mine fits a 1/2 keg and 5lb co2, so no issues with 3 5 gal kegs (as is said must use 2 of my shorter no black base kegs)

I'm a goof.  I read "sanyo" and assume the 4920 mini-fridge like I have.  You've got a pre-built kegerator, which will be different.

2
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 24, 2015, 12:07:59 PM »
Just got my sheets.  Once again, the beers I filled off the tap got infected.  I guess I need to learn my lesson this time.  Two years in a row I lost 3 beers!   >:(

At least my Steam Beer got through which was the only one I bottled from the start.   :)

Dave

Hmmm... Time to check what you're doing when you bottle off the tap.  I sanitize EVERYTHING and use a new picnic tap if I'm bottling for competition.

3
Equipment and Software / Re: Kegerator Thoughts
« on: April 24, 2015, 11:28:53 AM »
bought my sanyo in 1998 upon return from Germany tour. fits 3  of the shorter profile 5 gal kegs and co2. has worked great for all these years.

3 kegs?  Did you remove the interior of the door?

I fit two in mine, and fill the door with stored yeast slurries.

4
Yeast and Fermentation / Re: First Blowout
« on: April 24, 2015, 08:23:52 AM »
TL; DR - it's good practice to always use a blowoff.
^This^ I always use a blowoff for at least the first couple days, even though I also use FermCap.  I usually only need them on my really big beers, but why not use them.  Much easier to clean a bucket and blowoff tubes than it is to clean my fermenting freezer.

Agreed.  I've found that fermenting cooler helps, too.

5
The Pub / Re: Blood Iron Surplus - Anyone?
« on: April 23, 2015, 02:43:46 PM »
Guinness is Good For You.

Or is it?

6
Pimp My System / Re: Pimp my Fermentation Chambers!
« on: April 23, 2015, 08:07:17 AM »
That's sweet.  Just for reference, how big are those fermenters?  Could you fit a carboy or betterbottle in those fridges?

7
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 22, 2015, 10:20:58 AM »
I see they've posted, but I don't see any results on the brewing competition website.
Yeah no scoresheets or scores yet... Just if you won or not.

Yeah. I figured it out after I posted.

Coffee stout advancing.  3rd place in Chicago.

It was the best of my submissions, if I must admit that.

Woo hoo!!

I judged those, and the mini-BOS of those.  When you get your scoresheets back, my name is probably on there.  We didn't do scoresheets for the mini-BOS but I did judge that category in the 1,2,3 placements.  So even if yours wasn't in my flight, I obviously liked your beer!

Cool!  I'll definitely be checking the score sheets closely.

8
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 10:17:23 AM »
I mash low, too.  I wouldn't go much lower than 150, though, as I've had some beers over attenuate when I mashed around 148.

I've taken it as low as 55 in fermentation and it chugged along just fine, but I raised them temp after a few days to make sure it would finish.  Took it up to maybe 68.


9
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 08:06:55 AM »
The lower attenuation and diacetyl production for 1968 just wasn't as pleasant, and the fruity/earthy profile from 1469 is just what I am going for in a bitter.

I have no problems getting 1968 to attenuate.  I've used it in everything from small beers to big beers and it does just fine.

Big pitch, 02, and time (at least for the big beers).

1968 will regularly take my old ale from 1.09ish to 1.15 or thereabouts.

However, I've not used the west yorkshire and maybe a split batch is in order.

+1

I routinely get 75 - 80% out of 1968.  Never diacetyl.  It just needs to finish a bit warmer.

Maybe it just likes Chicago water...

10
Kegging and Bottling / Re: Another foamy faucet question
« on: April 22, 2015, 07:55:22 AM »
When you hook it back up, start at 5psi or so and bring the pressure up until you get a pour you want.

When I hook up to Sanke kegs for our block party, I usually pour at around 5psi.  I have maybe 5 feet of line on the tap.  Much higher and I get foam.  That keg gets moved around a fair bit the day of the party.

11
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 07:29:14 AM »
The lower attenuation and diacetyl production for 1968 just wasn't as pleasant, and the fruity/earthy profile from 1469 is just what I am going for in a bitter.

I have no problems getting 1968 to attenuate.  I've used it in everything from small beers to big beers and it does just fine.

Big pitch, 02, and time (at least for the big beers).

1968 will regularly take my old ale from 1.09ish to 1.15 or thereabouts.

However, I've not used the west yorkshire and maybe a split batch is in order.

12
Kegging and Bottling / Re: Another foamy faucet question
« on: April 22, 2015, 06:56:31 AM »
I'm not sure that the bubbles in the line are the problem.  My guess is that is a high point in the line and the bubbles in the beer simply gravitate to there.

Try releasing the pressure on the keg to make sure you're serving at the PSI your set at.  The keg might have a higher pressure.  Your Sanke coupler should have a PRV on the side.

Then, I'd start super low on the serving pressure and bring it up to where you're pouring as you like it.

13
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 06:44:58 AM »
Ken, WY1968 (Fullers) is awful hard to beat. And personally, I don't use biscuit with MO - I think MO is toasty enough. I know some brewers do use both, though. I'm sure it'll be good.

You stole my comment.  Exactly my thoughts as I read through the recipe.  I don't think MO needs biscuit, but people do it.  No harm will come from it, for sure.

1968 is a personal favorite yeast for all English styles.  I've not used 007, so I can't compare, but you can't go wrong with 1968.

14
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 10:31:07 AM »
Thanks.  First time I've placed beyond mini-BOS in my limited experience in competitions.

15
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 08:22:00 AM »
I see they've posted, but I don't see any results on the brewing competition website.
Yeah no scoresheets or scores yet... Just if you won or not.

Yeah. I figured it out after I posted.

Coffee stout advancing.  3rd place in Chicago.

It was the best of my submissions, if I must admit that.

Woo hoo!!

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