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Messages - a10t2

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1
I'd recommend aeration rather than oxygenation unless you have or can borrow a DO meter. Saturation levels are close enough to the recommendations for ales and lagers that I think the risk of using O2 blind outweigh the potential benefit.

2
Extract/Partial Mash Brewing / Re: New Brewer, need troubleshooting
« on: August 06, 2018, 07:45:25 PM »
Definitely normal, and nothing to worry about for your first few batches, but long-term your beers will be well served by figuring out some sort of fermentation temperature control. It doesn't have to be anything outlandish; a shallow tub of water and a towel draped over the fermenter will buy you several degrees. But generally speaking most ales will turn out best when fermented at about 62-68°F.

Edit: And I should have mentioned that absent any control the beer temperature will average about 4°F higher than ambient air temperature, and on a vigorous ferment like this could be 10-15°F higher.

3
Yeast and Fermentation / Re: secondary in keg
« on: August 04, 2018, 03:46:41 AM »
First I thought it was a bad crush, but this hasn't been a problem in the past -- why now?

Who crushes your malt? Whether it's your mill or a shop's, have you checked the gap to make sure it hasn't slipped?

4
All Things Food / Re: Durable Food Processor?
« on: August 04, 2018, 03:35:32 AM »
I wonder if the one the OP mentioned and linked would process SPAM? You can call me skeptical. ;)

No question, it's a bot.

5
Yeast and Fermentation / Re: Oxygen Ingress
« on: July 27, 2018, 05:36:47 PM »
I’m not sure what the introduction of gas flow does. Will the O2 have enough partial pressure to overcome the flow of CO2 out. My Physics and Fluids courses were a long time ago. I hope someone can give an answer.

Just trying to put rough numbers to it:

Assuming a 1.5 L wort volume at 8°P and 80% ADF gives ~79 g fermentable extract and ~10 g (5 L) CO2 evolved. If that escapes through a 1 mm radius orifice over 24 hours the average flow velocity is 19 m/s (42 mph).

Intuitively, I don't think much air could fight that bulk velocity, but that really only applies for a window of a few hours around high krausen. Before and after, some oxygen has to get in. Finding the inflection point might be tricky (offhand, I don't think it could be solved numerically) but that should be the basic pattern for a well-covered starter.

6
Kegging and Bottling / Re: Single Regulator to dual regulator system?
« on: July 26, 2018, 07:30:42 AM »
To help with google, the tank fitting is called a CGA-320.

7
Kegging and Bottling / Re: Single Regulator to dual regulator system?
« on: July 25, 2018, 03:26:34 PM »
The high-pressure gauge won't do any harm as a secondary, it'll just read near zero. All you have to do is remove the tank fitting from the regulator body and replace it with a barb or flare fitting to match your setup. Although without heavy-duty plumbing tools that can be easier said than done.

Are you saying that I can daisy chain regulators through the useless secondary gauge?  that is friggen awesome.

Not exactly. Well, maybe. What's the secondary gauge?

Code: [Select]
CO2 Tank - primary regulator - T - (switched fitting) - secondary regulator - keg
                               |
                              keg

8
There are two designs for March pump heads and I don't know offhand which one Chugger copied. In one design the outlet goes straight out of the head and in the other it makes a right-angle turn just after exiting. If you have the latter then the actual tubing should be horizontal for both inlet and outlet.

It could also just be an issue of trying to pump near-boiling wort, which impeller pumps are really bad at.

9
How are you deciding what your FG "should" be?

Second that. The published attenuation ranges for each yeast strain should guide your first brew with each, but as you're seeing now, they can't possibly predict the precise attenuation for every ingredient/equipment/process combination.

10
All Things Food / Re: What is cooking today?
« on: July 22, 2018, 01:28:50 AM »
Probably should have specified charcoal. I don't think I've seen even a spark leave my charcoal grill either, but I'm no fan of fires so I've been playing by the rules.

11
All Things Food / Re: What is cooking today?
« on: July 22, 2018, 01:07:03 AM »
They lifted our fire ban, so I'm grilling for the first time this year! Ahi steaks and Brussels sprouts marinated in soy/honey/wasabi.

12
Kegging and Bottling / Re: Single Regulator to dual regulator system?
« on: July 17, 2018, 04:23:54 PM »
The high-pressure gauge won't do any harm as a secondary, it'll just read near zero. All you have to do is remove the tank fitting from the regulator body and replace it with a barb or flare fitting to match your setup. Although without heavy-duty plumbing tools that can be easier said than done.

13
Someone will probably do it, so... please buy your keg shells legally.

14
Are they welded bulkheads or ballvalve I have a few frieds who weld and they might do it but if the choice is between cleaning the valves and a water tight fit I will just change the orings

Not sure what you mean. It's a welded threaded fitting, not a bulkhead, so no o-rings. You screw your ball valve, pickup tube, thermometer, whirlpool fitting, etc. directly into the kettle.

15
General Homebrew Discussion / Re: 80 year old hops plant.
« on: July 16, 2018, 05:51:11 PM »
Oops, probably should have expanded on that but going by the time stamp I was still on my first cup of coffee.

Anyway, what I was trying to say is that in order to sell these (assuming, like Denny says, that they're decent hops in the first place) the novelty factor has to outweigh the convenience and savings of just buying an established company's hops. I could see a nano or brewpub (i.e me) being interested for the novelty factor, call it Roaring 20's IPA or whatever... if they can get enough, which even on a 3 bbl batch means maybe 30 lb of wet hops to brew something relatively hop-forward. Denny, am I right on assuming ~80% moisture?

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