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Messages - Joe Sr.

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Kegging and Bottling / Re: Keg Lid Leak
« on: May 20, 2015, 03:20:07 PM »
I've got lots of extra o-rings.  Maybe that's a reason I haven't worried.

I also only hook up the gas when I need it.

I tend to have more leaks from bad poppets than from anything else.

Kegging and Bottling / Re: Keg Lid Leak
« on: May 20, 2015, 02:35:25 PM »
Did you use keg lube on the o-ring?

How many people do this on a regular basis?  Maybe I should post a poll.

I hate keg lube.  It's impossible to clean off anything.

I don't use it on my o-rings, haven't really had any issues.

yes you can add sugar during fermentation. I wouldn't waste the money on clear candy syrup though. plain old table sugar is just fine. you can boil it if you want or just add it directly to the fermenter. it will disolve as the yeast work on it.

I've added sugar directly to the fermenter on numerous occasions.  No worries.

If you're adding a significant amount of sugar, you probably want to stage the additions rather than adding it all at once.

Kegging and Bottling / Re: Rubber Handle Kegs
« on: May 20, 2015, 06:37:32 AM »
I've tried to clean the black rubber.  It's not really possible.

As long as you're not getting crud on your hands when you move them, fuggedaboutit.

Yeast and Fermentation / Re: Controlling FG
« on: May 19, 2015, 02:07:05 PM »
IMO, the point with secondary isn't so much that there's something wrong with it as that it often (usually) just isn't necessary.

After years and years of religiously racking to a secondary I slowly drifted away from it out of laziness and having other things occupy my time (children being one of those).

Since failing to use a secondary didn't seem to harm my beer in any way I simply stopped doing it.

If you want to do it or feel you need to do it, and you do it carefully, there shouldn't be any issues with using a secondary.  It's just one more thing to sanitize, etc. though.

But using it as a mechanism for controlling gravity seems like a risk.

Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 07:28:32 PM »
I've read in several places that it's more effective on chill haze when the chill is actually present (ie., cold temps). I don't know, but it noticeably works better to me when the beer is cold first.

This.  If you want to knock out chill haze, you have to let it form first.

Plus, I usually only fine after I know I need to.  If I don't need to, I don't.

Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 02:56:29 PM »
pours clear till you bump or otherwise jiggle the keg

This is key, though.  If you move your keg, you'll get some cloudy pours again.

Not a big deal, for me.  But if I'm worried, I do what Mort suggests.  Crash, fine, and transfer to a new keg.

All Things Food / Re: Smokin time
« on: May 18, 2015, 02:03:50 PM »
I'm glad that's not your actual set up.  I would have to get to work making mine look less hillbilly.

This weekend will require smoking some ribs and some shoulder.  Maybe some chicken.

General Homebrew Discussion / Re: NHC Shipping Considerations
« on: May 18, 2015, 01:37:37 PM »
I've shipped and received beer to and from Cali on several occassions.  I assume it all goes by air and that they don't actually drive it out there.

While I haven't been there to drink what I shipped, the beer that arrived here was just fine.

I wouldn't worry too much about it.

Spend more for two-day shipping of you feel you need to.

My friend taught me to aerate after pitching and also to rock/shake the fermentor every few days. I brew 2.5gal batches so it's easier for me to do that.

Really?  Like how violently do you shake the fermenter?  I'd let that habit go, personally, even if it's not a violent shake.

The only time I'll mess with the fermenter is toward the end of fermentation on a big beer.  And then, it's a gentle swirl once or twice and warming it up.

Kegging and Bottling / Re: CO2 Storage
« on: May 18, 2015, 06:58:41 AM »
I would say that may depend on how hot the garage gets.

When I got some tanks filled a couple years ago in mid-summer, the guy who filled them warned me not to leave them in the hot car.

I don't know if that's just an abundance of caution, but nevertheless they went right home and into my basement.

Thanks.  I'm just sensitive as I got some comments back from the NHC that my saison was too sweet and under attenuated.

It finished at 1.007.

I know, take all the comments with a grain of salt but nonetheless...

If a little rousing and ramping won't drop it anymore, I'd say it's done. Bet it's good regardless.

Rousing and ramping brought it down 3 points already. 

I'll probably give it another week or so.

I was sort of thinking of a big pitch of 3711 to dry it out a little more.

I should probably pull a sample and carb it up.

So, I've got a tripel in the fermenter where I overshot my OG a bit.  I've changed up my process a bit (new grain mill and mash tun) so I'm still dialing it in.

Anyway, my OG was 1.1.  It's sitting in the fermenter now at 1.014.  I was hoping for something lower, but I'm not sure if that's unreasonable.

It tastes good.  Maybe a bit sweet, but maybe I'm fooling myself.

Ardennes yeast.

I have no worries about being patient and giving it time, but it seems a little unreasonable to expect it to drop much lower.  Any thoughts?

Kegging and Bottling / Re: Fermentation Schedule while Kegging
« on: May 15, 2015, 11:55:14 AM »
5 days?  Give it some more time.

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