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Messages - mtnrockhopper

Pages: 1 ... 92 93 [94] 95 96 ... 194
1396
General Homebrew Discussion / Re: help motorizing grain mill
« on: February 18, 2013, 08:05:40 AM »
I also bet a bench grinder motor is too weak. Even with the speed reduced which will increase power - it may spin fast but stop on the first grain of malt because it is not powerful enough.

1397
Yeast and Fermentation / Re: Fermentation time for barley wine
« on: February 18, 2013, 07:20:57 AM »
I think that barleywines that actually take months to finish fermenting (not aging) have bad yeast management. I fermented a Russian Imperial Stout at 66 degrees and fermentation was done in about 1 week. I let it sit for a few more and bottled it.
 
A warning, that RIS filled 1 gallon of headspace, a blowoff tube, and a 2 quart pitcher with krausen and left ~ 1/2 gallon of beer on the floor.  :'(   Make sure you've got plenty of headspace in your fermenter.

1398
Ingredients / Re: Polenta
« on: February 18, 2013, 06:55:49 AM »
One of the best pilsners I've ever had - "Popcorn Pilsner" by Sun King, made with a BUNCH of local popcorn, all air-popped by the staff at the brewery.
I hope they fermented warm and skipped the diacetyl rest  ;)

1399
Homebrew Clubs / Re: Club Membership Cards
« on: February 18, 2013, 06:53:57 AM »
I'm sure there are online solutions, but I don't know any.  For a DIY solution, we print membership cards on the pre-perforated business card stock available at most office supply stores. You can get a template and design everything in word.  You can also get lamination sheets pre-cut for business cards to really make it look like you know what you're doing.

1400
Equipment and Software / Re: Zip ties in the brew kettle
« on: February 18, 2013, 06:49:27 AM »
I'd just tie the bag with a square knot.
 
The zip ties might contribute off-flavors, but then so might the bag. Neither is food grade.

1401
Kegging and Bottling / Re: cornelius vs firestone
« on: February 18, 2013, 06:46:40 AM »
What do most homebrewers use... ball or pin lock soda kegs?  What would you recommend I purchase?

If you know other homebrewers that keg, you might want to use what they use. If you don't, then it doesn't matter much. Pin locks are usually much cheaper. All of the brand new kegs being sold are ball lock and eventually that may be all that is available.  If you get threaded disconnects though, it isn't hard to swap them out.

1402
Yeast and Fermentation / Re: Lesson Learned...
« on: February 18, 2013, 06:41:40 AM »
I think the "airborne wild yeast" thing is kind of a myth.  I bet the equipment in lambic and other wild fermented breweries is coated with the organisms those breweries want, and it gets innoculated mostly from contact with the equipment and only minimally from exposure to air. A friend tried to do what you did and ended up with 5 gallons of acetone.
 
Dogfish has done a few experiments with isolating wild yeasts and never had luck with airborne microflora. The yeasts they've used were usually collected directly from fruit - rotting fruit from what I hear (I know the lady who isolated their DNA yeast).

1403
Yeast and Fermentation / Re: Can I vacuum seal yeast?
« on: February 18, 2013, 06:30:24 AM »
Well I'm sure you can, but the real question is will it benefit the yeast during storage? I don't know the answer to that. Actually, I don't know what the benefit would be - so - What benefit do you think you'll get?

1404
Equipment and Software / Re: FastRack
« on: February 17, 2013, 08:57:32 PM »
Did you get the free promo rack they're advertising? I've been wondering what you need to do to get it.

I just ordered two of them.  To get the free promo rack, a friend needs to place an order within 72 hours of yours, and they need to click "add a note for the seller" and enter your email address.
Thanks

1405
Events / Re: Parking at NHC?
« on: February 17, 2013, 07:37:48 PM »
On another note, some of us are thinking about taking Amtrak from Lynchburg, Va into Philly. Appears to be only $55 round trip. My question is for people in Philly, which stop should we get off on in Philly? One is called "North Philadelphia" and the other is "30th Street". Which one is closer to the hotel? How far away is it, would we ned a

See answer on other post.

1406
Events / Re: NHC 2013 Hotel?
« on: February 17, 2013, 07:36:54 PM »
30th Street is about 10 blocks away. North Philly is really far.

1407
Yeast and Fermentation / Re: Can I vacuum seal yeast?
« on: February 17, 2013, 07:32:51 PM »
Do you mean a yeast slurry?

1408
Ingredients / Re: Polenta
« on: February 16, 2013, 11:38:03 AM »
I think you're correct on the instant polenta.  If it cooks in <5 minutes I doubt it will be a problem in an hour long mash.

1409
Going Pro / Re: Yeast Nutrient
« on: February 16, 2013, 09:23:43 AM »
I think the biggest difference would be that pro-brewers are more likely to re-use their yeast, so they'd want to take extra steps to make sure they are harvesting healthy yeast. Of course, homebrewers who harvest yeast would want to do the same, but more homebrewers are one and done with yeast.
I suppose yeast might react differently to the large scale environment too.

1410
Equipment and Software / Re: Banjo Burner Issue...
« on: February 16, 2013, 09:20:15 AM »
Nice. I like the heat deflector on your valve too.

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