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Messages - Joe Sr.

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1366
Equipment and Software / window AC for cold room
« on: May 25, 2014, 11:41:17 AM »
Got a new (to me) AC for my cold room today.  The old one was just too small, I think.

Anyway, tore the new one open and it has two temp sensors.  One in the duct for the cold air (to the room) and one attached to the coils.

I don't recall a two sensor thermostat on the other ACs I've opened.

I'm going to go ahead and put the cold air thermostat into the can with the light bulb to make it think the room is warmer, but curious about the other stat.

It is, of course, a unit with digital controls unlike my old unit.

Anyone familiar with AC units?

1367
Kegging and Bottling / Re: Pin lock to ball lock conversion
« on: May 23, 2014, 06:37:27 AM »
Skip the pins and go straight to the firkins. 

1368
Yeast and Fermentation / Re: starter with airlock
« on: May 22, 2014, 02:34:12 PM »
You don't really need an air lock on a fermenter when fermentation is active.  You're producing enough CO2 to keep the air out.

I've pulled the airlock before and used loose foil to keep stuff from falling in. 

Once fermentation settles, I put the airlock back.

For a starter, if you're really worried about bugs you can get one of those foam stoppers.

1369
Kegging and Bottling / Re: Pin lock to ball lock conversion
« on: May 22, 2014, 12:07:58 PM »
I agree I really like those 3 gallon pin lock kegs Adventures has right now.  I have a couple myself... Though I think I'm good at 2 because I don't often brew small batches... occasionally I do brew an 8 gallon batch though which I use one of these for the 'overflow'

I've been splitting batches and playing around with oak, bourbon, dry hops, whatever.

1370
Kegging and Bottling / Re: Pin lock to ball lock conversion
« on: May 22, 2014, 12:00:49 PM »
Now that I have these, I think I actually kind of like the pin lock connection better.

Perhaps a dumb question, but do I need to buy a goofy slotted deep well socket to remove the posts?
No I just use a crescent wrench... it's kind of a pain though... or you could get a regular socket and put it to fit... I just deal with the wrench.. It only adds like 2 minutes onto the take apart procedure lol.

EDIT: I should say the only bad thing about the crescent wrench is you have to be careful and avoid the posts so you don't bend them.  It's what makes it slightly time consuming... avoiding the posts while avoiding the keg handles as well...

Yea.  I was thinking I should see if I have a deep well and just cut it with a dremel.  Or maybe buy one pre-cut.

I'm thinking about getting more of these 3-gallon jobs.  Love the size.

1371
Kegging and Bottling / Re: Pin lock to ball lock conversion
« on: May 22, 2014, 11:41:36 AM »
Now that I have these, I think I actually kind of like the pin lock connection better.

Perhaps a dumb question, but do I need to buy a goofy slotted deep well socket to remove the posts?

1372
Smoker on Saturday.  Brisket.  Maybe a pork shoulder.  Some chicken, some sausages.  Maybe ribs, but I've already got too much listed.

Wash the motorcycle and hopefully go further than just around the block.

No brewing, though maybe dry hopping.

1373
Yeast and Fermentation / Re: Am I being too anal?
« on: May 22, 2014, 10:24:11 AM »
I don't mean to be so dismissive.  I think it's a pretty cool idea and I'm impressed that someone put the time and effort into engineering a way to recover and reuse the gas.  Hell, I remembered the website from 10 years or so ago.

I only have time and energy for so much, though.

1374
Yeast and Fermentation / Re: Am I being too anal?
« on: May 22, 2014, 10:16:50 AM »
http://www.angelfire.com/cantina/carbonation/PumpSystem.htm

Here's the CO2 recovery and pump thing.
That's interesting. The coolest thing I learned on my recent tour of the Sierra Nevada brewery is that they capture their co2 from fermentation, so they went from 4 trucks a week of co2 to 4 trucks a year. It's a fascinating idea and I wish us homebrewers could have something like that so we could limit the amount of co2 we have to buy. I think it'd be a bit pricey and maybe too complicated for me.

I'm not spending enough on CO2 to make this worthwhile.

1375
Yeast and Fermentation / Re: Am I being too anal?
« on: May 22, 2014, 07:08:04 AM »
http://www.angelfire.com/cantina/carbonation/PumpSystem.htm

Here's the CO2 recovery and pump thing.

1376
Yeast and Fermentation / Re: Am I being too anal?
« on: May 22, 2014, 07:02:47 AM »
Try the newly invented Klickitat Jim method. Inspired by the blowing CO2 comment.

Near the end of active fermentation stretch a large balloon over the airlock. When full of CO2 and fermentation is done, cold crash. Any shrinkage should be compensated for by the positive CO2 pressure in the balloon.

Of course all of this must be done in a 100% CO2 purged room.


BTW, I don't do this nor do I worry about room air touching the surface of my beer. Do I splash it around or blow bubbles through it? No, but why would I need to?

Some guy on-line (there's always someone, right) has rigged up a system like this where you collect the CO2 generated from fermentation and use it to carbonate.  My recollection (its been years since I saw the website) is that he modified a bicycle pump to push the CO2 back into whatever vessel he was carbonating in. Had to be some kind of keg, but like I said it was years ago.

1377
I added a pound of DME to 3 cups water.  Big time clumping.  It was a humid night, too, so it was clumping before it even hit the water.  Glad I didn't try to add it straight to the fermenter.

1378
General Homebrew Discussion / Re: Cacao nibs and dogs
« on: May 19, 2014, 02:38:44 PM »
I've seen a large dog die from eating chocolate.  It is not something to take lightly.

Similar situation, in that the upstairs neighbors dog raided the pantry when no one was home.

1379
Yeast and Fermentation / Re: Long fermentation question
« on: May 19, 2014, 02:24:14 PM »
I'd be pretty happy with that fermentation time.  Doesn't seem long at all.  I've had really big beers take longer.

But usually I'm pretty patient or otherwise occupied.

1380
Extract/Partial Mash Brewing / Re: Low mash pH
« on: May 18, 2014, 09:54:10 AM »
I did nothing but mash the grains.

Filtered tap water appeared to have a high pH. I'd have to go find the jar of test strips, but I think the strip turned purple.

As I said, never bothered to check before so my sample size is very low.

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