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Messages - Joe Sr.

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61
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.

62
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.

63
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!!

64
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 08:13:22 AM »
I see they've posted, but I don't see any results on the brewing competition website.

Never mind... I figured it out.

65
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 06:45:09 AM »
They used to wait until all the regionals were tabulated, but changed to the current model.  The old way would always be hung up on one tardy region.  I like the current way better, personally.
When the results were all released at once, and one region was late with the data, there was a lot of complaining from those that did not know if they should re-brew.

It is fun when you win a medal. This year my fun will be applauding and cheering for those I know who win medals.

With however many thousands of beers entered, someone is bound to be upset regardless of how it's done.

That said, it is definitely irritating that the Chicago judging took place over a week ago and the scores are still be verified.  But whatever.  I have no time to volunteer so all I can do is wait.

66
Kegging and Bottling / Re: Universal Poppet O-ring
« on: April 21, 2015, 06:33:58 AM »
They also sell thicker cord stock and you can make your own 9864k33.  These are 5/16 for old wore out kegs.

That, I did not know.  A couple years back, Tom Schmidlin and I had a thread where we were searching for a bulk supplier for the thicker o-rings that some on-line retailers sell.  Never did find any.

Have you made your own?  How do they hold up?  Does super glue really hold them together?  The vulcanizing joiner kit costs over $1000...

67
Kegging and Bottling / Re: Universal Poppet O-ring
« on: April 20, 2015, 01:01:46 PM »
I'd probably just buy a new poppet, to be honest. I do really like the universals, have them for all my kegs.

Meh.  I disagree.  I have extras, so it's not an immediate concern, but clearly the rubber part will wear out.  Those springs look like they'll never wear out.  Why toss the poppet rather than replace the o-ring?

For less than $5 for 100 o-rings it's worth it even if I just toss them into the tool box.

One of the other poppets is going to need an o-ring eventually.

68
Kegging and Bottling / Re: Universal Poppet O-ring
« on: April 20, 2015, 09:47:56 AM »
Cool.  Thanks.

Of course, what will I do with 100?  But I'll probably get them nonetheless.

69
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 20, 2015, 09:07:02 AM »
Chicago took forever last year, too.

The results must be scrootin'd.  It's Chicago, after all.

70
Kegging and Bottling / Universal Poppet O-ring
« on: April 20, 2015, 08:49:56 AM »
I had one of these tear recently.  They are theoretically replaceable.

Anyone know where to get them in bulk?  I've seen a couple on-line vendors selling them individually for $0.10 or $0.15, but I don't want to place an order for less than $1.

Anyone know a McMaster Carr part #?

71
Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 20, 2015, 08:37:59 AM »
I have a keg with a bad popette (yes I should replace it and I even have the new piece, just haven't done it yet) when I remove the gas QD it starts losing gas through the post. I can jimmy with the popette and it stops but I don't trust that keg for long term storage. You could well have a popette with a slow leak. it wouldn't show up while the gas was connected.

I've fixed this on a couple kegs recently, and it can be a sneaky problem.  On one of the fixes, the o-ring on the universal poppet was torn, so I replaced the problem with the same problem.  Drove me a little crazy.

I also believe that if the keg has relatively low pressure already and then you chill it, you can lose the seal on your lid.  That's my theory, anyway.  I've moved kegs to the fridge and had them seem like they have no head pressure once they chill.  Well carbed, but no pressure.

72
Equipment and Software / Re: Burner for anniversary
« on: April 17, 2015, 01:46:48 PM »
Is that copper on the legs?

From the Northern Brewer site, Question and Answer section:

"The copper pieces on the Bru Burner are copper plated, not painted"

So not solid copper but not painted either.  Either way, its a think of beauty.

Paul
That's good. You wouldn't want all that weight on solid copper

Shoot, if it was solid copper the scrap metal guys would strip it before the water came to a boil.

73
I know that the corny keg posts are different, but I don't know why it was ever setup this way. Most kegs are labeled inlet and outlet so you can tell which post/disconnect belongs where, but I don't know why.

Of the four kegs I have I am 99.999% sure there are no labels on the kegs identifying which post is which and even if there were labels there is always the chance that after cleaning I accidentally reverse the tubes.

Most of my kegs are scribed "in" on the gas side.  Not all.  Others have a bump or a divot on the rubber handle.  I assume the bump means "out" and the divot means "in" but I've not tested that theory since it just came to me as I was typing this.

74
I've been using Oxyclean on my better bottles for years with no problems (and some soaks have been weeks) but I don't use any of the accessories.

Competitor to BB?  Just about everyone offers a BB-like fermenter these days, including Northern Brewer who has one with a wide opening. 

Sorry for your frustration.

My experience is the same as yours.  Long soaks, no problems.  No pbw, but I soak with oxy clean and cascade.

Looking at the NB "Bubbler" I have to think that whatever patent Better Bottle had has expired.  The Bubbler is the same exact thing.

75
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 15, 2015, 09:03:48 AM »
It sounds like you've been pretty thorough in chasing this down.  I think you've gotten some good advice here, but you may have exhausted almost everything we can offer.  Trying to diagnose the problem without seeing, tasting, and smelling the problem is near impossible.

I say it comes down to a process of elimination.  What remains consistent amongst all the batches that have been contaminated?  It sounds like two things: 1) the brewing/fermenting location and 2) the equipment.

Change one or the other.  Then change the other.

I would recommend brewing small batches for these tests, if you can, to save money and heartache.

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