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Messages - realbeerguy

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Equipment and Software / Re: Small Refrigerator
« on: December 21, 2014, 07:58:06 AM »
I have 6 cu ft for fermenting.  Home Depot has Igloo kegerators that can be used for refrigerator for $298 on sale now thru 12/24

General Homebrew Discussion / Re: How Long do You Dry Hop in a Keg?
« on: December 19, 2014, 06:50:12 AM »
I use a mesh bag and tie it off to the keg lid.
The string is short so the bag is in the beer for the first half of the keg.
That might be a week or two.
I've not tasted any off flavors as a result.
My method as well.

Want to look into the Biodiesel canister

The Pub / Re: Top places to retire
« on: December 12, 2014, 06:30:40 PM »
Hey! Bluffton made the list!

(they forgot to mention the famous garage brewery located there)

Should have had a picture of the Hayward house rather than the Garvey cottage (Freed slave shack house)

Other Fermentables / Re: Cranberry Melomel
« on: December 10, 2014, 07:49:20 PM »
I was thinking of making a cranberry mead this weekend as well.  I made one once many years ago and made the mistake of adding three or four pounds of cranberries to a boil.  It was nearly impossible to get the liquid out of the kettle because of the pectin.  It took months to clear.  When it did finally clear it had none of the red color I expected and was very dry.
This time I plan to freeze the cranberries and skip the boil.
Which yeast would y'all recommend to finish a little on the sweeter side?

71b-1122, Stop fermentation around 1.020, or start OG 1.125-1.135.  Figure yeast to drop about 100 points.  Oh, and no boil.

Equipment and Software / Re: any electricians in the house?
« on: December 04, 2014, 09:18:56 PM »

Other Fermentables / Re: 1st Mead - Green Olive Aroma/Flavor
« on: November 25, 2014, 11:07:44 AM »
Some quick observations.

Filtered tap water, do you have chloramines in your water supply? 
Total volume 6 gal w/ 12# honey is around 1.080 OG or less.  Using champagne yeast will chew this down to dry.  If you did a 4 day nutrient addition, you may have added nutrients well past 50% sugar depletion giving an off flavor and aroma if fermentation was vigorous.

Other Fermentables / Re: Dark Cloudy Mead 3 months in
« on: November 13, 2014, 12:34:54 PM »
Darkness might just be the Honey.

If you kegged, and tapped the keg, you may be getting the sediment from the bottom.  One solution is to cut about 1" off the bottom of the diptube so you draw above the sediment.

Beer Travel / Re: Atlanta
« on: September 15, 2014, 05:41:50 AM »
If in center city, Max Lagers on Peachtree.  Little Five Points, The Wrecking Bar brewpub.

General Homebrew Discussion / Re: CONGRATS JONATHON FULLER!!!
« on: September 15, 2014, 05:33:12 AM »
In the immortal words of Firesign Theater. "Forward into the past!"

"We're all Bozos on this bus"

Equipment and Software / Re: Dip stick for measuring kettle volume
« on: September 13, 2014, 06:02:33 PM »
Wooden dowel for over 15 years.

General Homebrew Discussion / Re: craft brewery & local homebrew club
« on: September 08, 2014, 09:03:56 AM »
Our local in Savannah brews the winning BOS from our Summer Suds competition.  (Which I won this year, I might add!)

Also, they are great about providing slurry when available.  As to sacks of grain, they do not.  They do not want to step on the LHBS's business.

Equipment and Software / Re: ball valve or butterfly valve
« on: August 27, 2014, 07:35:21 AM »

There are also sanitary fully encapsulated ball valves that prevent trapping liquid behind the ball.

Typically they are cavity  filler seats.  Still by nature, a ball valve is not completely sanitary.

Beer Recipes / Re: American Mild
« on: August 24, 2014, 07:30:40 PM »
I made a dark English Mild recently.  I decided to mash at 160 and use London Ale yeast, so the gravity went from 1.039 to 1.019 after three weeks.  I like drinking Imperial Pints of it without guilt.

When I was working on my Dark Mild last year,  Denny suggested London Ale III.  It was the missing link.

Denny, I think that you are on the right track with one exception.  Go with a single hop charge upfront with American hop, Chinnock would be a good choice and dry hop.  Mashing at 160 dF will give nice body, low alchohol, and the dryhop will shine thrugh.

Other Fermentables / Re: Fast mead fermentation
« on: August 23, 2014, 06:52:30 PM »
I've heard Ken Schramm say that with the right nutrients and conditions it shouldn't take more than a week.

That is correct and he says he ferments in the 62-63F range.

This for 71b

Equipment and Software / Re: ball valve or butterfly valve
« on: August 23, 2014, 06:51:11 PM »
I will be the big dissenter here. If you can afford butterfly valves go with them. They are much easier to clean and way more sanitary. I absolutely hate ball valves and the blickmann ones that disassemble are huge PITA to clean. With butterfly valves you open and soak me and rinse em and sanitize them and yer good to go.

As I have said before, the only true sanitary valve is a butterfly or a diaphragm valve.  Media will get trapped behind the seat in the valve cavity.  With that said, the homebrew alternative is to get a 3-piece valve that you can disassemble and fully clean.  The downside to a bfv or diaphragm is that the seat is closse to the flame if you are using gas.  You must make sure that there is no EPDM or Viton in the seat or seals that may melt.  TFE is ok.

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