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Messages - ajk

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Yeast and Fermentation / Re: Kegged lager too soon?
« on: July 16, 2015, 03:12:24 AM »
Yes, the beer probably needed another week in the fermenter. Consider pitching more lager yeast (perhaps Saflager W34/70 dry yeast) and leave it at 65°F. You can use a hose quick-connected to the gas post as a blowoff hose (with the other end in a bucket of sanitizer) so you don't have to keep manually venting.

Yeast and Fermentation / Re: Accidental lacto infection; help needed
« on: July 16, 2015, 03:08:31 AM »

I sincerely hope I don't have to replace all the rubber in a keg that had my first sour in it. 
All the small keg parts (rubber, plastic, and metal) can be boiled. Hit the rest of the keg with a couple kinds of sanitizer if you want to be safe.


I have read a bit into induction heating and have seen some argue that US made induction pots are significantly better in terms of the induction elements built into the base.
I've not heard of this concept of a pot containing an "induction element." The pot I use with my induction unit is just stainless steel that's appropriately ferromagnetic, and it works great. My understanding is if a refrigerator magnet sticks to the pot, it's good for induction. Too basic?

General Homebrew Discussion / I like the Brewing Network, but....
« on: June 20, 2015, 02:44:23 AM »
In both the First and Final Rounds, six points are awarded for a first place, four points for a second place and two points for a third place.
Now that is weird and something I did not know. I only have one final round medal and don't expect to get another at the rate this hobby's growing, but I'd definitely be in favor of making the final round medals worth more points.
That said, I think the real solution is to bestow more stature and standing on the Radegast award. It's a fairly new award, so I understand why it isn't that way now.

The Pub / Re: Homebrewing and Children
« on: June 20, 2015, 02:38:52 AM »
When asked to identify a cylinder in preschool, my now-11-year-old said, "It's a can of beer!" (meaning a Corny keg). Her teachers though it was hilarious and then demanded I bring them some homebrew.

My younger daughter likes to "brew" along side me, using unopened bags of specialty grains, a spare pot, and a spoon.

I figure hiding brewing and drinking from my kids isn't playing the long game. Everything is an opportunity for education, even if it's by counterexample.

Kegging and Bottling / Re: Pulling Keg off of CO2
« on: June 19, 2015, 07:04:59 PM »
The only thing I'd watch out for is leaks in the keg—you'll be disappointed if the headspace becomes totally depressurized and the beer starts going flat/oxidized. Just do the soapy water trick to detect any leaky seals.

Equipment and Software / Re: Cleaning kegs with infected beer?
« on: June 16, 2015, 07:01:21 PM »
I've had some infected beer before and a good hot soak in 180 degrees for everything, including rubber gaskets, is all you need ot resantize the kegs. I've boiled poppets in microwave. No need to replace everything IME.
Agreed—all the small parts of a keg can be boiled with no ill effects. Near-boiling water sloshed around inside the keg (be careful) works well, too, as has also been suggested. Another approach is to use a couple of different kinds of sanitizer in case you have a resistant bug. I normally use StarSan, but I whip out the Iodophor once a year just as a precaution.

Kegging and Bottling / Re: Oxyclean Grit
« on: April 29, 2015, 03:50:28 AM »
I've seen it with hard water. Do you have a water conditioner? Maybe it was due for a regeneration cycle the second time?

Kegging and Bottling / Re: Keg Headspace
« on: April 29, 2015, 03:43:09 AM »
Gases don't stratify the way oil and water do. They always mix, regardless of their relative weights. So the best way to purge a keg is to fill it to the top with sanitizer, then push the sanitizer out with pure CO₂.

Ingredients / Re: Hops..Hops..Hops
« on: January 21, 2015, 06:15:38 PM »

Thanks guys, Unfortunatly I can't get my hands on the cloumbus.

Columbus is also sold under the names Tomahawk, Zeus, and CTZ.

Equipment and Software / Re: Ventilation for Indoor Brewing
« on: January 18, 2015, 09:29:44 AM »
Do also take heed of the advice from others above on makeup air. I have gas appliances in my space but don't provide makeup air, but I carefully monitor with a CO meter.

Equipment and Software / Re: OxyClean vs. PBW
« on: January 18, 2015, 09:26:47 AM »
I believe the main thing PBW has that OxiClean lacks is a chelator (a water softener), which explains the white film some people get. That said, I use OxiClean for nearly all my brewery cleaning. Using conditioned water avoids the film problem.

Equipment and Software / Re: Ventilation for Indoor Brewing
« on: January 17, 2015, 09:38:21 AM »
Does a great job on the steam. My family members can still detect a hint of wort aroma on brew day, though.

General Homebrew Discussion / Re: Second use of gelatin
« on: January 17, 2015, 06:15:15 AM »
I've had good results with this procedure, which someone on this forum provided but I've forgotten who:

  • Cool beer to 32-33ºF let rest a day or two (ideally in the fermenter).
  • Prepare gelatin: 1-2 tsp dissolved in 1 cup of water.
  • Let rest 30-45 minutes; you should not see any gelatin granules anymore.
  • Heat in microwave until mixture gets to 170ºF.
  • Stir just until everything is homogeneous.
  • Add to beer, stir gently, and do not disturb trub at the bottom.
  • Pull sample 2-3 days later to confirm clarity, rack to keg, carbonate.

Kegging and Bottling / Re: Shortening Serving Lines
« on: January 17, 2015, 06:08:04 AM »

I have the smaller epoxy mixers in my 3/16" line (not in the dip tube).  Works great at 12#, 45deg.  Oh, and my serving lines are 6 INCHES long!

I do the same but in the dip tube. For highly carbonated beers, I'll use two or three. I hate serving/drinking undercarbonated wheat beers, Belgians, etc.!

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