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Messages - Joe Sr.

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1291
General Homebrew Discussion / Re: Dads Day Brew?
« on: June 16, 2013, 07:17:20 PM »
No brewing.  Kegged my tripel.  Yard work and gutters followed by smoked ribs, brats and a cigar.

1292
Kegging and Bottling / Re: Spartangburg kegs - plastic gas in tube
« on: June 16, 2013, 10:41:45 AM »
Just following up on my solution.  I was skeeved out by the brown tubes so I chose not to use them.

Two gaskets doubled up sealed the gas post on the first keg I reconditioned.  I went with stainless washers and a gasket on the next two.  Washers were $0.27 so a better deal than a chopped tube.

The last keg already had a stainless tube but didn't look like it had been drilled out.  I left that one alone.

1293
The Pub / Re: Good news! Beer bellies are a myth!
« on: June 13, 2013, 02:19:55 PM »
Good point Joe. Most people consume calorie intensive foods with thier beer. Then blame the beer for the belly. My eating habbits are very clean and I still have a 30 inch waist in spite of all the beer I drink.

I was kinda tongue-in-cheek with that, but I definitely gained after I got married and I drink less beer than I used to.  More pasta, pizza, etc. though.  Hopefully working back towards my old self.

1294
The Pub / Re: Good news! Beer bellies are a myth!
« on: June 13, 2013, 12:59:39 PM »
I got mine from pizza and BBQ.  It definitely didn't come from the beer.

1295
General Homebrew Discussion / Re: Stir Bar Tip
« on: June 13, 2013, 06:40:06 AM »
I do the magnet thing on the bottom of the flask also.  Learned my lesson when I dumped out a starter into the toilet.  I have a stir bar attached to the cast iron pipe somewhere inside the waste line.  Not fishing that one out.

1296
Extract/Partial Mash Brewing / Re: Orange Hefe?
« on: June 12, 2013, 12:17:41 PM »
I would go with coriander.  Grind it up, you get orange.

I would be careful with orange peel, as it tends to add more bitterness than orangeness.  Fresh zest may be different, I do not know.

If you choose to use extract, I would use the highest quality one you can find.  Probably what hoser recommends.

My route would be coriander and a fresh orange slice when served.

1297
Equipment and Software / Re: Fridges vs Custom Made Coolers
« on: June 12, 2013, 12:00:29 PM »
I am turning my 5' x 10' basement cellar into a a cold room with an A/C unit and a coldbot. I have a friend that did this in an even bigger space and he maintains 40 degrees no problem.

I'm using a really small window unit which I had lying around.  I think with a bigger unit I wouldn't have any issues.  I also don't have a coldbot, which seems like it is more efficient at coaxing the most out of a window unit than my jerry-rigged set up.

1298
Equipment and Software / Re: Fridges vs Custom Made Coolers
« on: June 12, 2013, 11:24:50 AM »
I have a decent size room (5 x 10 or so) in my basement hooked up with a window unit connected to a Johnson controls temp controller.  I can easily maintain temps at 60 - 62.  I can get it down to about 55 and maintain those temps, but cannot get below.  The window unit is pretty small and while I've thought of upgrading it I really don't need serving temps in that room.

For the window unit, I have the A/C temp sensor in a can with a small incandescent bulb so that it always thinks the room is warm.  I have the Johnson controller plugged into a timer so that it shuts down every hour to make sure the coil doesn't freeze up.

The weird thing is that I'm able to maintain colder temps when it is hotter out.  When the outside temp is in the 60s/70s it's much harder for me to get the room below 60.

1299
Kegging and Bottling / Re: Pin lock VS Ball Lock
« on: June 11, 2013, 09:08:58 AM »
That's a very good price.  Be aware, kegs seem to reproduce.  More is never enough.

1300
Equipment and Software / Re: carboy handle
« on: June 11, 2013, 08:47:07 AM »
I always lifted my glass carboys by the handle, but would also try to get a hand underneath as quickly as possible for better support.  It's moot, as I stopped using glass somewhat recently when I cracked a carboy (not while lifting, but nonetheless).  Just not worth the risk any longer for me.

As to play in the handle, they make different size handles for different carboys.  If you have an acid carboy with the narrower neck, you need a smaller handle.  The smaller one that I have is brown, not orange.

The good news is that the orange handles fit perfectly on Better Bottles for when you switch over.

1301
The Pub / Re: Naming a beer Isn't that easy
« on: June 11, 2013, 06:44:36 AM »
It's nice to see some examples of collegial solutions.

Ultimately, what ever name you come up with someone has probably thought of it before.

1302
General Homebrew Discussion / Re: when to check for bottle bombs
« on: June 11, 2013, 06:33:58 AM »
Joe Sr., yes, this was a stout extract kit and add to that the fact it had some lactose (non-fermentable) sugar in it.

Visually the bottles were perfect. While I did forget to use the bottle brush I did spend a fair amount of time soaking, rinsing, etc.  and when I inspected them after the last rinse, they looked "brand new". I even held the bottles up to a light and didn't see anything. If the oxy-clean or anything else was left inside, it was not visible the naked eye.

In that case, I wouldn't be unduly worried.  Have a couple over the course of the next couple weeks.  If they seem to be overcarbonating, chill them down, call up some friends and enjoy.  Cold will both slow down the process of carbonating and get the CO2 into solution, reducing the pressure a bit.

If you're REALLY concerned and they seem to be overcarbonating, you can pop the tops and recap quickly to release some pressure.  Not ideal, but it will work and it's better than exploding bottles.

1303
Equipment and Software / Re: Plastic carboy
« on: June 11, 2013, 06:28:04 AM »
I haven't had any issues with the BBs holding odors.  I typically give them a long soak after emptying them, though.

I think the concerns about scratches are overblown.  Yes, you need to be careful.  You can't scrub them like you would glass, but with a good long soak I've found this to be a non-issue.  Buckets and BBs are the same in this regard.  Good sanitation is important, but it is anyway.

After 20 years or so I've moved away from glass.  I don't find keeping fermenters in milk crates to be an issue, and I would recommend it with glass also so that you protect them from cracking accidentally.

1304
Commercial Beer Reviews / Re: Magic Hat Blond Faith
« on: June 10, 2013, 07:09:47 AM »
Skunky weird taste and nasty after flavor.

This is my experience with their beer.  I don't think it's confined to a specific style, but seems to be a hallmark of the brewery.

1305
General Homebrew Discussion / Re: when to check for bottle bombs
« on: June 10, 2013, 07:05:31 AM »
With all of that work, and a desire to bottle after 4 weeks of waiting, I FORGOT TO SCRUB THE INSIDE OF THE BOTTLES WITH A BOTTLE BRUSH :o

If you soaked in OxiClean, I don't think this is an issue. To be honest, I just rinse my bottles right after pouring - no scrubbing. The only time I ever use my bottle brush is if there's visible crud on the bottom that won't rinse clean. Frankly, OxiClean should get most of that. My bet is that you'll be fine.

Same here.  I can't recall the last time I used a bottle brush, but I only use them for crud that won't soak off.  I've got so many bottles though that I generally just toss them if they're nasty.

Is this an extract batch?  The low attenuation could be due to the extract.  Probably a dark extract for a stout, and who knows how fermentable that might be.

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