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Messages - a10t2

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31
Close the valve from the regulator to the keg, turn the regulator all the way down to 0 (and use the opportunity to make sure it reads zero correctly), then turn it back up to 10 psi, then reconnect the keg. It's next to impossible to accurately set a regulator while there's flow going through it.

32
Kegging and Bottling / Re: Losing Carbonation And lacing After First Pour
« on: February 22, 2015, 08:04:36 AM »
Don't you guys lose carbonation over time serving at a lower 8-10 psi? Or do you keep your temps lower to keep that carb level the same? Seems kind a like a balancing act between psi, temp and line length to get the pour you want.

That's exactly what it is. 10 psi and 38°F is the industry pseudo-standard, giving 2.4 vol CO2. If you want higher carbonation you'll need more pressure.

3/16" line drops about 1 psi/ft depending on flow rate, so 8' is right on for 12 psi. http://seanterrill.com/2011/11/11/a-more-accurate-approach-to-draft-system-balancing/

Losing carbonation or the first pour is more foamy than the rest? There's a difference.

This is the critical question. If the first beer is truly carbonated and the second beer is truly not, then something unique is occurring.

33
Yeast and Fermentation / Re: how high on a yeast bed?
« on: February 21, 2015, 06:04:40 PM »
without any kind of freezing, distilling or fortifying.

If that means sequential wort/sugar feedings are in bounds, then getting to 20% or so is pretty straightforward.

34
Kegging and Bottling / Re: Losing Carbonation And lacing After First Pour
« on: February 21, 2015, 07:59:31 AM »
maybe that warmer 3 degrees changes the carb levels and I need to balance it out by raising the psi in the kegerator?

It would, but it would take another week or so to come to equilibrium at the new pressure, and it's only a difference of 0.15 vol anyway.

Are you using the same glass?

35
The Pub / Re: Brewery Interview
« on: February 19, 2015, 12:19:13 PM »
I've always dressed as well as I can while still being able to jump on the bottling line just in case the interview goes that well. Collared shirt instead of a t-shirt, jeans instead of Carhartts, boots in the car.

36
$50 is a quite a bit. But as long as you like it and you can make your tap handles come back it will be worth it. Normal price is about $20. It is also dependent on qty ordered.

Yeah, I'm only doing 20 of these, so they'll just be for the pub and our in-town accounts. Anything the distributor handles will get a very classy plastic model.

37
thought maybe it was CNC. Got a picture? Love to see. But I bet they aren't cheap though.

I'll definitely post one once we get them made. He's working for beer and only charging me for the raw materials, so it should be ~$50 per handle.

38
All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 01:50:53 PM »
This is mostly anecdotal (though not just my anecdotes), but it seems that with modern base malts being so "hot", mash temperature has little impact on fermentability. On top of which it takes a very large change in attenuation to have flavor impacts. I've tasted beers side by side with FG variations of 1.5°P that were indistinguishable. Fermentability really only changes the concentrations of starch and ethanol, and neither provides much of the flavor of beer.

As a practical matter, I only do single-infusion mashes at two temperatures: 67°C and 72°C (about 153°F and 162°F). For the most part, anything under ~12°P gets the higher temp; in almost anything else I'm looking for maximum attenuation.

I did accidentally mash a small beer at 78°C recently and still got ~72% apparent attenuation. At 72°C I was hoping for ~78%. The base malt in that was Weyermann Pilsner.

39
Yeast and Fermentation / Re: Omega Y-06 German Lager
« on: February 15, 2015, 09:39:51 PM »
I certainly would *guess* that the catalog number is a reference to the Weihenstephan 206 strain, like Wyeast 2206 or BSI-06. Which would be different from 2124; I'm not as sure about the White Labs nomenclature but according to Kristen England's chart it's 820.

40
Equipment and Software / Re: Hydrometer Reading
« on: February 15, 2015, 09:23:22 PM »
Tap water is fine for all practical purposes. By law (in the US), it's too close to distilled to measure a difference.

41
Yeast and Fermentation / Re: Lager Success Finally
« on: February 15, 2015, 07:17:18 PM »
I have now bottled a full batch (yuck) of lager using this approach, and they were fully carbed 8 days after bottling. At 12 days I put them into the lagering chamber at 2°C where they'll live until needed. Several have already been given away after 1.5 weeks of lagering.

Also, it was 55°F and sunny here in the Rockies at 11,000 ft. Double yuck.

42
Equipment and Software / Re: Synec
« on: February 15, 2015, 07:12:41 PM »
For the o2 it states there is a special fill valve

All I have to go on is the email they sent us, which says to fill the bags from the bottom using a tube just like one would a growler. It does seem like they've contracted with some large breweries to fill the bags using a proprietary sealed header, so this could be a great way to get fresh beer from Sierra Nevada et al.

43
Equipment and Software / Re: Hydrometer Reading
« on: February 15, 2015, 07:08:33 PM »
~1.012 if your hydrometer is calibrated to the top of the meniscus; ~1.014 if to the bottom. Both exist.

44
Whoops. I meant CNC, not 3D printing. :o

45
The Pub / Re: Will beer cans be the "Food Babe's" next target?
« on: February 13, 2015, 09:21:51 AM »
I've watched the cans get filled from 2 different local breweries when i was trying to decide on cans or bottles. The cheaper canning lines (ones in reach of small craft breweries) float down a conveyor. They do get purged before the get filled, but this is without the lid on. Then they go to the next station and get the lid.

If you're filling the cans correctly the lids will "cap on foam" just like with a bottle. For small-scale machines like the Merlins, I really don't think there's much difference.

The really big rotary canners put the heads inside a partially evacuated CO2 hood. In our water testing, we weren't able to get consistently measurable DO levels in those cans.

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