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Messages - a10t2

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1
Thanks Sean.  That's the kettle I was looking at just before starting this thread!

MB won't post (or at least hasn't posted) my mixed-bag reviews, so I feel like I should tell you: the description is inaccurate in that both ports are fully-threaded, which made setting it up for a whirlpool dead simple, but the downside is that the interiors aren't welded and a few rust spots started showing up after a couple boils. If you can do an acid passivation that helps a lot. Still really happy with it for the price.

2
I think geometry is the bigger issue for you. Get an effective whirlpool going and you shouldn't have any issues with trub getting through. I brewed an 11 gal batch yesterday and left just under 2 qt behind, including what was in the HX.

FWIW, I just upgraded to the 18.5 gal Brewmaster kettle from MoreBeer and I'm loving it so far. The upper (whirlpool) port is at ~5.5 gal, so 6, 11, and 15.5 gal batches are doable.

3
The Pub / Re: Left Hand Suing Whitelabs
« on: November 22, 2017, 04:01:39 PM »
If you use Brett or Saison yeasts, it would be prudent to give a sanitizing cycle with something besides Star San.

IME, a solely acid-based sanitizer can't be relied on to give brewery-level sanitation (let's say 4σ) even for Saccharomyces spp.

4
All Grain Brewing / Re: FG estimates in Beersmith
« on: November 20, 2017, 04:09:09 PM »
I think that any potential error in the estimate is actually because it *does* assume a mash temperature dependency, which you may or may not actually see, within reason. That being the case, I would assume that if your yeast strains haven't changed, you'll see roughly the same results you were before.

5
General Homebrew Discussion / Re: First time lagering
« on: November 17, 2017, 04:48:30 PM »
Yes. ;)

For 5-6 gal of average-gravity lager, one pack in a 2-3 L starter, two packs in a 1-2 L starter, or four packs direct pitched.

6
General Homebrew Discussion / Re: Racking techniques
« on: November 17, 2017, 02:04:40 PM »
Gotcha, but I rack to purged keg via out post and QDC connection... to keep the keg free of O2.

Same here. I run a gallon of sani through the siphon into a bucket and thread the end onto the QD below the liquid level once it's almost drained. Move the siphon over to the fermenter and manually depress the QD post to run the sani clear, then snap it onto the keg. Although 5 ft of 3/16" tubing holds less than a fluid ounce, so the whole procedure is really just paranoia on my part.

7
General Homebrew Discussion / Re: Racking techniques
« on: November 17, 2017, 11:13:25 AM »
Is there a simple way to purge the ambient air from the cane and tubing in this respect?  I guess one could hook up the CO2 and run it through the cane and tubing for a while before putting it into the cap and hope for the best, but I have been wondering about this and couldn't think of a foolproof, yet simple way to resolve it.

Simple, just don't drain the sanitizer. Start the siphon and run what's left in the line down the drain.

8
All Grain Brewing / Re: Water treatment and CaCl 2 addition
« on: November 17, 2017, 11:10:45 AM »
I think you have a math error somewhere. 3 g/gal CaCl2 would be ~350 ppm Cl.

9
Yeast and Fermentation / Re: Diacetyl Rest Question
« on: November 14, 2017, 04:04:15 PM »
At 7 days you're probably getting close to diacetyl rest time anyway. I start letting the beer warm itself up once I see 60-70% ADF.

So I guess my big-picture answer would be, these things are determined by gravity, not a timeline you can set in advance.

10
Do you have a link to the helles bock?

Pilsner malt, lager yeast, ~16°P, ~30 IBU noble-type hops. You could add some Munich and/or light continental crystal malt if you wanted to get fancy.

https://www.bjcp.org/2008styles/style05.php#1a

11
Equipment and Software / Re: Any hope for a dying chest freezer?
« on: November 14, 2017, 11:49:54 AM »
With the new ones repair really just isn't an option. To access the coils you'd have to completely destroy the cabinet.

12
My first thought was helles bock. No one won't drink it and it's kind of seasonally appropriate.

13
Yeast and Fermentation / Re: Best time to pitch more yeast?
« on: November 13, 2017, 12:06:28 PM »
If those are the options I wouldn't worry about it. After 18 hours you'll be mostly if not entirely through the growth phase.

14
Equipment and Software / Re: Pipette -need recommndations
« on: November 13, 2017, 11:04:48 AM »
I didn't think you could get a syringe that could measure in drop-size increments.  Are they available?

For aqueous solutions you can generally count and treat drops as their own unit (40 µL), although I'm not sure you'll need that level of precision for brewing. Each drop in a 6 fl oz sample would scale to 2.5 mL in a 3 gal batch, so you only need to be using 2 fl oz of the extract to get to ±2%. A 2 mL syringe would most likely be graduated in 100 µL, or ±5% in that same scenario.

15
Pimp My System / Bar Top and Tower for Kegerator
« on: November 13, 2017, 09:26:48 AM »
I posted this in the kegging sub, but maybe it belongs here instead. The blog post has some details and more pictures from the build.


http://seanterrill.com/2017/11/11/built-a-better-bartop-2/

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