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Messages - a10t2

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The Pub / Re: This Full Moon
« on: April 17, 2011, 02:09:07 PM »
California likes to think of itself as an independant country, but it is part of Mexico.   ;D

Except for those 26 days in 1846...

The Pub / Re: This Full Moon
« on: April 17, 2011, 12:53:01 PM »
The other state that was once a country...


In the keezer it read in the red like I needed more CO2.

I guess different manufacturers put the "red zone" in different places. On my regulators it's at 300 and 400 psi, either of which would be well below freezing. Regardless, all I meant was that it doesn't matter what the gauge is reading - until it starts dropping you have plenty of CO2.

Kegging and Bottling / Re: Cleaning Bottles - Soaking - How Often?
« on: April 17, 2011, 10:56:41 AM »
I rinse bottles thoroughly after pouring them, and once I have a dozen or so empties I'll mix up some OxiClean or PBW and soak them for a few hours. Remove labels if necessary, then rinse them thoroughly and put them away for storage. I frequently go a year or more without bottling anything, and I don't think a good rinse would be enough to keep them clean for that kind of time.

One, my regulator measures differently in the keezer (lower) as opposed to outside the keezer and I really couldn't get a good read on it to determine whether or not I needed more CO2.

The high-pressure gauge will change any time there's a change in temperature. No matter what temperature it's at, it'll start dropping once it's about 10% full.

Yeast and Fermentation / Re: Is my fermentation stalling?
« on: April 16, 2011, 07:28:11 PM »
I'm going to see if I can't find a couple hours tomorrow to bottle this stuff.

Way too soon. Give it another week at least.

Ingredients / Re: Using 2-row for lagers
« on: April 16, 2011, 11:55:44 AM »
If you've had a lager from a brewpub or small micro, there's a good chance it was made with the same base malt as their ales, and for most breweries that would be a domestic 2-row pale malt.

Equipment and Software / Re: "Kicking the tires" of pro brew equipment
« on: April 16, 2011, 09:48:07 AM »
I guess I'm kind of late to the party. And I've never shopped for brewing equipment, but here are some things to look for:

It looks like the fermenters don't have CIP balls. If so, that's going to make them a PITA to clean.
The kettle looks to be direct-fired (based on the scorching). Check the position of the nozzles - if there are any hot spots on the inside the scorching there would, again, be a PITA to clean.
Shine a flashlight inside the hoses. If they've been lax in their cleaning, that's probably the first place it'll show.
If they'll let you, fill the tanks with water to make sure any seals/gaskets are tight, and check for pinholes in the welds.

Equipment and Software / Re: Aeration equipment
« on: April 15, 2011, 08:27:20 PM »
As far as aeration, all you need is an aquarium pump, an inline filter cartridge, and an air stone. You should be able to get it set up for <$20, much less if you can get the filters locally.

I'm a big fan of these air stones:'s-Discard-A-Stones-Aquarium-Airstones.aspx If you're going to use a non-disposable stone, make sure it's stainless so that you can sanitize it (with heat).

Yeast and Fermentation / Re: Doctor I have this friend.....
« on: April 15, 2011, 08:04:28 PM »
How can you tell a drummer's at the door?
The knocking keeps speeding up.

How do you get him to go away?
Pay for the pizza.

... In an orchestra, substitute "violist".

Commercial Beer Reviews / Re: Dale's Pale Ale
« on: April 15, 2011, 07:35:02 PM »
It was somewhat surprising to taste a fine ale coming out of a can

I've heard there are quite a few breweries putting decent beer in cans nowadays. ;)

Beer Recipes / Re: Recipe of the Week: American Barleywine
« on: April 14, 2011, 07:45:01 PM »
I would seriously consider using something less than 10 lb (!) of crystal malts.

Equipment and Software / Re: Carbonator caps
« on: April 14, 2011, 11:04:58 AM »
Ooh, that's good to know. I guess the manufacturers haven't switched over on this side of the country yet, or maybe the old bottles are still working their way out of the supply chain. Guess I'll be stocking up on tonic water next time I'm in town...

All Grain Brewing / Re: Is This A Problem?
« on: April 14, 2011, 09:56:43 AM »
Yeah, I was giving them the benefit of the doubt and assuming that page was written by a marketroid. In context, it seems like they're trying to differentiate the aerobic and anaerobic phases of beer production, so I was willing to cut them a little slack on the word "convert" (and "respiratory"). Both aerobic and anaerobic respiration will evolve CO2 gas, but only one requires oxygen.

All Grain Brewing / Re: 20 min mash
« on: April 14, 2011, 09:50:59 AM »
The also sparge and lauter for over an hour, all the while at mash temps.  To say they do a 20 min. mash isn't really accurate.

And probably mash in for over an hour too. On our biggest beer it takes 65 min to mash in and 80 min to vorlauf/sparge. The grain is in the tun for 2.5 hours with no "mash rest" at all.

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