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Messages - mtnrockhopper

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Can someone post a picture?  I'm just not getting the idea of using both an immersion chiller and pumping the wort somewhere.  Maybe it's because my set up consists of a pot and I have no experience/idea about pumps and where the wort is being pumped from/to.

You're just pumping the wort out through the valve, through the pump, and back into the top of the kettle. It keeps the wort moving which avoids temperature gradients near the chiller.

How do you recirculate your boil kettle?
I bought a 120 ft garden hose for brewing this year. My plan is to try coiling 50ft of it in a baby pool filled with ice water just ahead of my chiller.

That requires transfering heat twice. It would be better to buy a submersible pump and pump the ice water directly through the chiller.

There was an article about this in one of the brewing magazines (maybe zymurgy, or maybe byo?) a few years ago. It sounded like a great idea.  The setup in the article had returns that were angled to create a whirlpool while recirculating for the old two birds / one stone thing.

General Homebrew Discussion / Re: UPS returned my box of NHC beer
« on: June 07, 2012, 05:31:23 AM »
Why not just call it soda? Do they actually open the bottles?
I thought of that - they can't open the bottles and would have to take your word for it. However, the beer competition entry sheets and bottle labels would probably give it away.

General Homebrew Discussion / Re: UPS returned my box of NHC beer
« on: June 06, 2012, 06:10:59 PM »
Damn, that sucks. It's probably a fluke since thousands of homebrew beer shipments must be shipped each year using UPS and Fedex and we rarely hear of shipments being returned. Still, that doesn't help you. Send it again via Fedex and make sure there are no reasons to inspect the box (clicking bottles, markings on the box, etc).

Events / Re: Battle of the Brews online registration closing
« on: May 31, 2012, 05:31:04 AM »
Ooops, wrong forum folder...

Events / Battle of the Brews online registration closing
« on: May 31, 2012, 05:30:30 AM »
Online registration for the Delaware Battle of the Brews is closing tonight!
Rules and entry requirements -
Registration site -

AFAIK, we have a state law prohibiting the mailing of beer, so nothing changes here.

Not having read the full text of either this bill or the OR law, why wouldn't the federal law trump state law?

Local laws are almost always allowed to be more restrictive, but not less restrictive. Hence dry towns and counties.

General Homebrew Discussion / Re: Hard apple cider
« on: May 29, 2012, 06:14:14 AM »
Due to the nature of the sugars and the yeast ciders tend to ferment nearly all the way out so "stunning" the yeast with [ur=]potassium metabisulfite  and I believe you can also use campden tabs- 1 per 5 gallons. Then you can add more sugars to "backsweeten" the cider.

Or you could use sugars that the yeast can;t ferment- maybe lactose? I've used splenda to lightly sweeten up a cider before and didn;t get any "synthetic" flavors.

Campden tabs are sulfites, so don't use both. And for best yeast control you'd need potassium sorbate too. Sulfites won't do it alone.
I've used splenda. It does sweeten, but doesn't add any mouthfeel, which I miss. Good for bottle conditioning though. I've tried some maltodextrin and found that it retained mouthfeel over time, but the sweetness fades over a few months. Don't use aspertame (nutrasweet or equal) as it hydrolyzes and stops tasting sweet within a few weeks. Haven't tried lactose.

General Homebrew Discussion / Re: dogfish tv show
« on: May 29, 2012, 06:07:24 AM »
I think the iTunes version has the 6th episode - they go to Italy in it.

Homebrew Clubs / BrewingTV at homebrew club
« on: May 27, 2012, 08:32:46 AM »
BrewingTV came to our homebrew club meeting a few weeks ago and put together this short video about us.

Yeast and Fermentation / Re: Pitching dry yeast without rehydrating
« on: May 25, 2012, 09:48:12 AM »
So, I'm trying to draw Mr. Denny Conn out here.  Have you noticed any thing different (off flavors, etc...) just pitching the dry yeast pack without rehydrating?  Anything over 1.060 I just pitch two packs, but is the rumor true that if you pitch dry yeast, without rehydrating,  it kills half the cells instantly?  This doesn't really make any sense to me, as I usually rehydrate in around 85 degree water.  Wouldn't that kill some cells too?  Why does it make a difference when you pitch into wort, is it because of the sugar content, like it's such a shock to the yeast?  Just need a little food for thought.

I use 1 pack, not rehydrated, for beers up to 1.070ish.  I have not had any off flavors or fermentation problems from doing that.  Until I do, I'm sticking with my procedure.

And we're done here.

Homebrew Competitions / Re: 2nd Annual Delaware Battle of the Brews
« on: May 25, 2012, 08:11:53 AM »
Only one week left! Online registration closes on June 1.

Wow...that's a bummer.  You brew and you learn.  Better luck next time Jim.

+1 to rice hulls for better lautering.

We were all screaming "and there's a mother-%#%$^& pound of rice hulls in there!" too.

Yeast and Fermentation / Re: Waiting to use yeast
« on: May 25, 2012, 07:58:15 AM »
You'll be fine. I like to add some of the chilled second runnings to liven up the yeast slurry a few hour prior to pitching.
Do you mean boiled and chilled?

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