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Messages - Jimmy K

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1621
Equipment and Software / Re: Pump disconnects
« on: August 02, 2013, 05:25:10 PM »
I have stainless cam-lock disconnects from www.bargainfittings.com.
They also have high temp plastic ones.

1622
Pimp My System / Re: My system needs pimping
« on: August 02, 2013, 01:25:32 PM »
And running the wort through hot is enough to sanitize a pump?  Or, how do you sanitize them?  Anyone use a "Chugger Pump"?  This is what my local guy has http://www.torontobrewing.ca/servlet/the-1367/Chugger-Brew-Pump-with/Detail


I generally recirculate StarSan through it, then boiling wort, but a lot of people I know do only the boiling wort.  The 809 has a kinda tough time with it, but since I upgraded to the 815 impeller it works great.

Boiling water run through the pump should be adequate. I plan to start running boiling water through my chiller as well.


I agree.  But until I did the impeller upgrade, the pump would cavitate if I ran boiling liquid through it.  So I developed the two stage strategy.
Andy Tveekrem at NHC recommended 'wet heat' sanitation. He said 180 for 20 minutes which is probably overkill, but...

An advantage he mentioned is that if there is a clump of something bad in your lines/equipment - Star San will sanitize the surface, but heat will penetrate the whole clump.

I bet not too much overkill. figure It has to heat the whole pump body/housing/impeller plus anything else you are trying to sanitize (chiller etc.) all the way to that 180 point. bet it would take at least 20 minutes.

Oh that's a good point.

1623
Pimp My System / Re: My system needs pimping
« on: August 02, 2013, 12:30:32 PM »
And running the wort through hot is enough to sanitize a pump?  Or, how do you sanitize them?  Anyone use a "Chugger Pump"?  This is what my local guy has http://www.torontobrewing.ca/servlet/the-1367/Chugger-Brew-Pump-with/Detail

I generally recirculate StarSan through it, then boiling wort, but a lot of people I know do only the boiling wort.  The 809 has a kinda tough time with it, but since I upgraded to the 815 impeller it works great.

Boiling water run through the pump should be adequate. I plan to start running boiling water through my chiller as well.


I agree.  But until I did the impeller upgrade, the pump would cavitate if I ran boiling liquid through it.  So I developed the two stage strategy.
Andy Tveekrem at NHC recommended 'wet heat' sanitation. He said 180 for 20 minutes which is probably overkill, but...

An advantage he mentioned is that if there is a clump of something bad in your lines/equipment - Star San will sanitize the surface, but heat will penetrate the whole clump.

1624
Pimp My System / Re: My system needs pimping
« on: August 02, 2013, 08:36:38 AM »
I have a platform raised by a hand winch.
 
https://plus.google.com/photos/104891953223854271066/albums?banner=pwa&gpsrc=pwrd1#photos/104891953223854271066/albums/5675788879184625729
 
Though a pump is really the more practical answer. I've been thinking about getting one.

1625
All Grain Brewing / Re: Alpha Amylase conversion post mash
« on: August 02, 2013, 06:04:18 AM »
I think the answer is a definate maybe.  Conversion will continue. I think starches tend to stay in the grain until they are converted into sugars, so there may not be many starches to convert in wort. Probably the bigger problem is that starches converted to simple sugars obviously can't be converted back into complex sugars. So after an hour at low temp, raising to a higher temp won't build the body back up unless there are unconverted starches.
 
Of course, this answer is mostly brain splatter.

1626
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 01, 2013, 01:21:38 PM »
According to Fermetis, dry yeast sachets contain other microorganisms:
http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf

Wyeast claims to be free of other microorganisms:
"Wyeast 100% Pure Liquid Yeast™ cultures are pure, single strains of yeast with no contaminants. Dry yeast can contain contamination by multiple strains or other organisms, varying between manufacturers and batches.
"
http://www.wyeastlab.com/rw_advantage.cfm

I don't know whether this makes a discernible difference in 5G of beer but, IMO, this makes liquid yeast better.
You're comparing a lab analysis to marketing lingo. All of fermentis' numbers are <X/mL. This is probably the lowest level they can detect. A lab analysis rarely says zero because the contamination may be there but at levels they can't detect.  WYeast would have the same constraints, but they're not giving you their lab analysis. They're giving you a marketing line.

1627
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 01, 2013, 11:01:27 AM »
James Spencer of Basic Brewing Radio/Video did some unhopped worts with dry yeast and they came out sour.  I believe the conclusion was dry yeasts have small amounts of bacteria that the hops either mask or prevent from working.  I understand liquid yeasts are pure and don't have that problem.

I'm not familiar with that one, but most brewing experiments I've seen suffer from extremely poor experimental design.
 
Also, I always had longer lag times when I was using dry yeast .  Granted, I went all grain and did a starter  of liquid yeast for the first time on the same batch.   I have improved my process since the last time I used dry yeast so the long lag times I experienced may have been due to some other variable.

I have the exact opposite experience switching to all-grain at the same time I switched from liquid to dry yeast.

1628
Equipment and Software / Re: Chilling idea - thoughts and suggestions
« on: July 30, 2013, 09:43:06 AM »
I think one of the brutus 10 setups in pimp my system does this.

Sent from my DROID RAZR using Tapatalk 4 Beta


1629
Events / Re: Announcing the names of the winning beers
« on: July 30, 2013, 06:07:13 AM »
Maybe the gold medal beers should be named by the judges?

Last place beers should be named by judges - General Sharpie's Revenge!

1630
Is the Eva dry collecting water? Since a dehumidifier works by cooling air and causing condensation to form, it doesn't seem like it would work very well in a space that's already cold.  And yeah, if you open it to pour beer then that is the major source of humidity.

1631
.  This is what i did just drill through the top plastic seal. http://www.flickr.com/photos/sizzlechest1/9395842499/  Sorry i just cant figure out how to post a pic
Click on the little mona lisa icon and insert the web address in the middle.

Hmm... Doesn't seem to work for me either.
I'm with mtnrockhopper on this.  I doubt that little leak would cause a mold issue.  Mine has been that way for years.
The link is for the web page on flicker and not to the photo file directly. You need something that ends in .jpg, .png, .gif, etc. Flicker's FAQ says it doesn't provide direct photo file links anymore.

1632
Equipment and Software / Re: Ranco and fridge with freezer
« on: July 29, 2013, 08:29:22 PM »
Most of those old refrigerators have the cooling coils in the freezer and a fan controlled by a thermostat circulates cold air into the refrigerator space as needed. It would be tricky, but if you could rig the temp controller to that fan them you'd have a freezer and fermentation chamber. I know when the fan breaks the freezer stays cold while the fridge is warm.

1633
I don't know. I'm pretty sceptical that the probe line is causing the problem. It's a tiny hole with no pressure forcing air through it. Is your drying stuff still good?

1634
Yeast and Fermentation / Re: My plan for my sour program
« on: July 29, 2013, 08:18:38 PM »
Sounds good. The only thing you might consider is souring the 2 gallon batches separately and blending later - more ability to experiment but a lot more containers too.

1635
Yeast and Fermentation / Re: Exploding bottles, what the heck?
« on: July 29, 2013, 05:50:35 AM »
How many bottles exploded? Just one, or more? Have you opened others and are they gushers?
 
The light green sachets are S-33. Too much priming sugar would make it overcarbonated, but not enough to explode unless you added several times too much. Either the beer was actually stuck and not done fermenting or got infected.  If it was just one bottle, it could have been week glass.

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