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Messages - realbeerguy

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46
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

47
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.

48
We need the Professor to chime in here.

Tried a Ballantine XXX clone a while back with no success.  IIRC, East Coast Yeast has the original yeast.

49
General Homebrew Discussion / Re: New guy
« on: August 09, 2014, 06:01:32 PM »
Welcome!  If you're near Savannah, PM me.

Oh & yes, we have good amners.

50
Homebrew Clubs / Re: AHA Club Insurance Program
« on: August 08, 2014, 09:36:10 AM »
I would think there is a need for better Club recognition, such as clubs required to provide yearly rosters of paid members, up to date by-laws.  The way it stands now a club could pay for 3-4 members, even though there are more than that in the club.  I would think that the Broker & the Carrier would want a more accurate count other than one done on the honor system.  The real test will be when the first claim is filed.

Was the premium per member ever thought to be a portion of the AHA dues?  This way there is a defined number that the underwriters can use in determining premium.  In addition, it could be a way to increase AHA membership with the clubs driving the membership rolls.

51
Homebrew Clubs / Re: AHA Club Insurance Program
« on: August 07, 2014, 06:22:49 PM »
We talked about this last night with the limited info available.  We'll go ahead & enroll so AHA doesn't lose the rollout, however, there are questions that need to be addressed.

What is the status if you belong to more than one club?

Do we need to record the non-members who attend the meetings and outside club functions.

We'll have more when our steering committee meets later this month.

It's a great idea that may need some tweeking.

52
General Homebrew Discussion / Re: Pump or new burner
« on: July 19, 2014, 07:51:30 AM »
Get a pump & go electric

53
Beer Recipes / Re: English Summer Ale
« on: July 16, 2014, 01:57:05 PM »
Pale Ale malt base.  Mash 156-158 dF

54
Beer Recipes / Re: German Hefeweizen
« on: July 16, 2014, 01:55:43 PM »
Personally I like a traditional hefeweizen going 50/50 wheat and pilsner malts and one charge of Hallertauer at 60 minutes for roughly 15 IBU using 3068 to ferment at 68oF

In all I'd say your recipe works, just not sure you need the Vienna or the flame out hops

This, but @62dF

55
Beer Recipes / Re: Weizenporter?
« on: July 05, 2014, 06:01:26 PM »
Do your standard porter recipe with a tad more wheat.  Ferment a little higher, let the banana come out.

56
Other Fermentables / Re: Mead recipe
« on: July 04, 2014, 05:55:28 PM »
Basically everything Eric said.  D47 is good to leave on the lees.  If you want to have a quicker turn, 71b-1122 may be the way to go.  If you can do a swamp cooler to get below 70dF, do it.  I'ts worth the effort to ferment in the low 60's to minimize the creation of fusals.  Nutrient & degas to 50% sugar depletion, typically 3-4 days.  Total fermentation should be around 30 days to complete and let the yeast do some clean up.

57
Kegging and Bottling / Re: Keg beer line survey
« on: July 04, 2014, 05:41:39 PM »
3/16" x 10' x 12 psi x 38F here :)
This here in a collared chest freezer.

58
Kegging and Bottling / Re: Mini fridge question
« on: July 03, 2014, 08:11:59 AM »
I look in the resale stores, Habitat, etc.  You can do the 2 x 4 option, or just cut the shelves out of the doors to give more room.  Take a round footprint of your kegs with you to measure, as well a tape to measure height.

59
Equipment and Software / Re: false bottom too small
« on: June 28, 2014, 09:18:16 AM »
Make sure the false bottom is anchored so it will not rise while mashing.  I have mine hard piped with s/s tube and Swagelock fittings.

60
Equipment and Software / Re: Hand Cranked or Powered?
« on: June 26, 2014, 07:27:02 AM »
Motorized Schmidling for years.  Made the decision after milling a 10 gal batch of wit with all those wheat berries by hand.  Found a DeWalt tablesaw at the dump, took motor and used pulleys from Grainger to reduce the RPM's to around 350.  Gives a nice, consistent crush that a drill cannot.  I hit 80-85% efficiency.

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