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Messages - a10t2

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46
Extract/Partial Mash Brewing / Re: brewers best russian imperial stout
« on: November 12, 2017, 09:59:47 PM »
I would just do a full boil but I like being able to get the temp down quickly by adding cold water.

Do yourself a solid (ha!) and freeze the top-off water a couple days ahead of time. Equal parts ice and boiling work will reach ~60°F in just a minute or two.

47
General Homebrew Discussion / Re: OG too high
« on: November 12, 2017, 05:46:27 PM »
Not much a difference really. If you wanted to stress about it you could add about 10% sterile (boiled or bottled) water to dilute it back down.

48
General Homebrew Discussion / Re: first octoberfest
« on: November 12, 2017, 04:28:55 PM »
Using a hydrometer? Calibrated recently?

49
All Grain Brewing / Re: kettle souring
« on: November 12, 2017, 04:28:13 PM »
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.

50
Kegging and Bottling / Re: A Sneak Peek
« on: November 12, 2017, 04:37:27 AM »
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.

51
Kegging and Bottling / Re: A Sneak Peek
« on: November 12, 2017, 03:50:58 AM »
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.

52
Kegging and Bottling / Re: Beer line length
« on: November 08, 2017, 08:15:06 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.

53
General Homebrew Discussion / Re: Brewing with Propane in a Garage
« on: November 08, 2017, 04:34:12 AM »
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.

54
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: November 01, 2017, 04:15:00 PM »
It's coming....

Need any beta testers? ;)

55
Kegging and Bottling / Re: Quick Force Carbing
« on: October 31, 2017, 10:40:02 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.

56
Kegging and Bottling / Re: Kegging/Serving Setup
« on: October 31, 2017, 10:28:36 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).

57
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: October 31, 2017, 09:00:27 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.

58
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: October 31, 2017, 06:25:25 PM »
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.

59
Pimp My System / Re: A modern keezer
« on: October 28, 2017, 03:39:12 PM »
Oh man, that asymmetric tower is cool.

60
Yeast and Fermentation / Re: 2 staggered yeast pitches
« on: October 28, 2017, 06:04:26 AM »
I would agree that co-pitching, and keeping repitching to 2-3 generations, is the most stable way to approach this.

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