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Messages - Joe Sr.

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1156
Classifieds / Re: Good Deal on Kegs
« on: July 02, 2015, 08:57:13 AM »
I sure don't need anymore, but it's always fun to look.

If the one's he's shipping look like the ones in the photos they're in better condition than half of mine.

1157
Kegging and Bottling / Re: Purging Keg
« on: July 01, 2015, 12:33:53 PM »
Get an espresso machine.  The only time I ever used mine was when I had newborns in the house.  It works miracles.

1158
Kegging and Bottling / Re: Purging Keg
« on: July 01, 2015, 11:59:25 AM »
How would you attach the auto-siphon to the liquid post? What if I don't use an auto-siphon anymore and simply fill the keg with a silicone tube from my ball valve on the fermenter.

The tubing from the autosiphon runs to a disconnect which is attached to the liquid post.

You would attach the tubing from your ball valve in the same fashion.

Don't over-think this.  The goes-out from the fermenter attaches to the goes-out on the keg (which is now effectively the goes-in).

1159
Equipment and Software / Re: Fermentation Chamber suggestions
« on: June 30, 2015, 10:11:20 AM »
Dunno.  Too much.  I gave it a short blast but the regulator was probably at 5 psi or so.  Maybe more.  I use an air gun attachment and cram it into the carboy cap.  Sometimes I get lazy and try to feather the air gun to control the pressure.

The BB lifted slightly and then settled right down.

1160
Equipment and Software / Re: Fermentation Chamber suggestions
« on: June 30, 2015, 08:28:30 AM »
Interesting suggestion Johnnyb.  I ferment in plastic carboys so I would be worried about them bursting.  I like the idea of using CO2 to eliminate oxygen though!

Paul

I use CO2 to transfer from my Better Bottles.  They won't burst, but if you over pressurize the will lift a little as the punt pushes downward.  Never had them crack or leak, but there's probably a weak spot in them now...

1161
General Homebrew Discussion / Re: classification for beer comp
« on: June 29, 2015, 02:21:04 PM »
I would think that if the lime and lemongrass are not strong you could just enter it as a blonde.

But I don't compete much.

1162
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 29, 2015, 01:48:37 PM »
Tradition is just doing something the way it has always been done.  If you stuck to tradition, you wouldn't have west coast IPAs.  You'd only have English IPAs.

Not too long ago people would tell you that you absolutely need to ferment your lagers cold.  Marshall's lager fermentation schedule puts the lie to that.

If you submit a beer to a BJCP comp as a lager and it wins, it's a lager to me because it meets all of the required stylistic characteristics (assuming the judges know what their doing, of course).

No one who's tasting it knows what yeast you used unless you tell them.

1163
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 29, 2015, 08:32:36 AM »
That's why this whole discussion, as rabeb25 is questioning, seems to be just to kill time.

We're on the internet, thus by definition we are killing time, no?

1164
Equipment and Software / Re: Stir Plates
« on: June 26, 2015, 02:11:40 PM »
Wow.  $86?  Are they worth that much?

I built mine, so the cost was minimal, but if I had to pay $86 I'd lean towards the shake and bake method.

1165
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 26, 2015, 11:11:29 AM »
I saw that one. I was thinking clean ale yeast fermented at cool temp vs lager yeast fermented at low temp

IME, "clean" yeasts are never really all that clean.  Different yeasts will perform differently and give different flavors.

Fermented cold, the difference are probably minimized, but they'd be different.

Clearly, you can ferment cold with an ale yeast and get lager-like flavors.  I see no reason you couldn't call that a lager as no one who drinks it will be analyzing a yeast sample under the microscope.

1166
Going Pro / Re: Start up funds?
« on: June 26, 2015, 08:33:42 AM »
BS.  The SBA has a micro loan program, max amount of $50,000.

My computer has been freaky lately, so I can't cut and paste and I'm too lazy to type the URL because you can just google SBA loans.

Look for a CDFI fund lender in your area, they will likely be a good conduit for these loans.  Again, Google CDFI lenders.  LISC and Enterprise are two national organizations that have CDFI lending operations, there are probably local entities near you as well.  CDFI = Community Development Financial Institution.  Their rates are not as good as you will get from a commercial bank, but they make loans that those banks won't.

Another option would be to check out your local municipality.  They probably have small business loans and grants that they make available.  Is there a chamber of commerce you can contact?  Or a local development corp?  If so, they would be great resources for you to explore.

1167
Yeast and Fermentation / Re: how warm is to warm?
« on: June 26, 2015, 07:48:16 AM »
To me, it sounds like you maybe underpitched or pitched older yeast if you haven't seen any signs of fermentation yet.  Though, in all honesty 5 hours is a pretty short time to know.  I'm happy if the yeast are working when I check on the beer the morning after brew day.

I also think that the temperature you're fermenting at is more important than the temperature you pitched at, though it's not best practice to pitch into warmer beer.  If you're fermenting in the 60s, I think you should have no worries.  If you're fermenting in the 90s, you will get lots of hot alcohol and other unpleasantness.

1168
All Grain Brewing / Re: Mocktoberfest?
« on: June 26, 2015, 07:43:22 AM »
You can make a great Oktoberfest style ale with a  clean fermenting ale yeast. But probably not at that temp. WY1007 is the most "lager-like" ale strain I know of. But you need to keep the temp in the 50s or very low 60s. Why can you not use a "swamp cooler" or other device to control you temp better? If you could get the beer down to 56-58 or so even just for 48 hours during high krausen you would make a much tastier beer. It's really not that difficult to maintain a cold temp for a short period. After about 48 hours you can let the temp get warmer with very little ill effects.

+1 to this.  I brewed an Octoberfest a couple month's back and kept it in the 50s by placing the fermenter in a rubbermaid tub of water with frozen 1 liter bottles.  I changed the bottles once or twice a day and followed Marshall's lager schedule.  It tasted damn good when I kegged it and it's now in the cool room waiting to be tapped.

Obviously, it was cooler a couple month's back but my basement ambient temp hangs out at about 68 year round.

1169
Homebrew Competitions / Re: Final Round Scores
« on: June 25, 2015, 12:17:06 PM »
I've stopped checking.  I assume I will get an e-mail when they are posted.

1170
I dunno.  I think the commercial calibration article would be pretty boring if it was only mass market widely available beers.  I kind of like that they're judging a wider variety of beers and I think it's cool to see that the scores aren't always top shelf.

Of course, I'm not studying to be a judge so that's an element that doesn't factor in for me.

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