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Messages - a10t2

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31
All Grain Brewing / Re: kettle souring
« on: November 12, 2017, 09:28:13 AM »
If you let the lacto ferment unchecked for a week, it will probably be unbearably sour. Probably not "ruined" in a food safety sense, just a glass full of heartburn.

32
Kegging and Bottling / Re: A Sneak Peek
« on: November 11, 2017, 09:37:27 PM »
And thanks for all the kind words! As with all my crafty projects, I feel like the hypothetical second model would have come out perfect. I'm definitely better prepared to build the bar at the pub now.

33
Kegging and Bottling / Re: A Sneak Peek
« on: November 11, 2017, 08:50:58 PM »
As per usual, life intervened, but I did get at least a few more pictures up: http://seanterrill.com/2017/11/11/built-a-better-bartop-2/

It's a 15 cu ft, and the woods are poplar and red oak.

34
Kegging and Bottling / Re: Beer line length
« on: November 08, 2017, 01:15:06 PM »
IME, "within reason" is maybe 2-3 psi. I occasionally run a Belgian or wheat at 3 psi over the balance pressure for the lines and it isn't a train wreck, but they do pour about 1/3 foam.

The only real issue with serving well below the balance pressure is slow pours, which probably isn't a problem for most people at home.

35
General Homebrew Discussion / Re: Brewing with Propane in a Garage
« on: November 07, 2017, 09:34:12 PM »
So, basically make sure there's plenty of ventilation, and use a CO detector.

Garage is an attached three car with a window and back door, so ventilation won't be a problem. I've already got a couple fire extinguishers out there, since I do auto work out there those aren't optional.

I'd guess you'll be fine. I'm brewing in my attached greenhouse, which isn't much bigger than a one-car garage. I open the window and the window in the screen door (not even the door itself) and the meter has never even chirped.

36
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: November 01, 2017, 09:15:00 AM »
It's coming....

Need any beta testers? ;)

37
Kegging and Bottling / Re: Quick Force Carbing
« on: October 31, 2017, 03:40:02 PM »
If it's literally flat then even a leak wouldn't explain it; that would mean no gas was getting in at all. Is it just UNDER-carbonated?

I don't know that I'd rely on any listening for bubbles to know when to stop. Bubbling would mean that the gas stem was submerged, which I try to avoid. Plus the great thing about carbonating at serving pressure is you can't over-do it. Shake 'til you're scared.

38
Kegging and Bottling / Re: Kegging/Serving Setup
« on: October 31, 2017, 03:28:36 PM »
I'd just leave it at serving pressure and shake the new keg to carbonate it. It takes me 2-3 hours of intermittent shaking to get a keg pretty much fully carbonated (although it does then need to sit overnight to clarify).

39
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: October 31, 2017, 02:00:27 PM »
Unfortunately, I don't think anyone repackages in homebrewer quantities, but single-varietal extracts have been on the market for years. Sometimes they're the only way to spot buy something as popular as Citra, for example.

40
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: October 31, 2017, 11:25:25 AM »
I foresee two potential issues:

1. Your hops would be sitting at fermentation temperature for a couple weeks. Not ideal but maybe not a deal-breaker.

2. A slow trickle of CO2 leaves plenty of time for diffusion to homogenize the gases in the receiving keg. Fermentation produces ~20 vol CO2, so if the keg started out full of air (~20% O2), the end result, at least theoretically, would be a keg with ~1% O2 content.

41
Pimp My System / Re: A modern keezer
« on: October 28, 2017, 08:39:12 AM »
Oh man, that asymmetric tower is cool.

42
Yeast and Fermentation / Re: 2 staggered yeast pitches
« on: October 27, 2017, 11:04:26 PM »
I would agree that co-pitching, and keeping repitching to 2-3 generations, is the most stable way to approach this.

43
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: October 27, 2017, 02:44:57 PM »
I routinely dry hop in the keg.  Now that I'm controlling oxygen exposure by doing closed rackings to the keg, I leave the hops in until the keg kicks and don't get grassy flavors.  The reason why I hop in the keg is that the aromas are stronger.

How are you getting the hops into the keg?

I swear, I'm *this* close to building a CO2 glove box for packaging days.

44
The Pub / Re: OJ or IPA?
« on: October 27, 2017, 02:15:16 PM »
OJ and IPA? I used to love mixing wheat beer with OJ the morning after a rough night...

Me too, I just never made the leap to adding a bunch of hops and selling it. :o

45
Equipment and Software / Re: Barley Crusher Revolutions per Pound
« on: October 26, 2017, 11:15:34 AM »
54/lb today... ::)

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