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Messages - ajk

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Ingredients / Re: smoked malt
« on: November 06, 2013, 04:21:03 PM »
I'm glad I'm not the only one who finds Briess cherrywood smoked malt's contribution to be unpleasant. To be fair, I haven't produced a home-smoked malt I like, either. After visiting Schlenkerla earlier this year, I'm starting to think the malting and the smoking processes should not be separated.

Weyermann's is good but really hard to pin down on freshness (depending on your HBS's distributor, I guess).

Don't forget to dechlorinate your water!

Yeast and Fermentation / Re: Phenolic off-flavour issue
« on: November 06, 2013, 04:15:43 PM »
Wild yeast is my guess. When it has happened to me, it has been pretty persistent.

I do an annual equipment refresh, replacing all hoses, boiling everything small, and hitting everything big with a different sanitizer (Iodophor instead of StarSan, as AmandaK suggested). I think the temporary sanitizer switch is important if it's wild yeast, which I think is harder to kill with those products than bacteria.

I dislike both plastic and glass for all the reasons mentioned. I ferment in Cornelius kegs. They're not trivial to clean, but still easier than carboys in my opinion.

Equipment and Software / O2 regulator noise
« on: May 11, 2013, 12:08:59 AM »
Yeah, I think that sound is pressure relief. Backing it off always makes the noise stop for me.

Yeast and Fermentation / yeast re-use
« on: May 11, 2013, 12:02:14 AM »
Going up in gravity is just convenient, not a rule. Every time you ferment a beer, you end up with more yeast than you started with, and since higher-gravity beers require more yeast ...

Equipment and Software / Gas ball lock QD in downtown St. Louis?
« on: April 21, 2013, 12:55:36 AM »
I ended up blowing CO₂ through the beverage post periodically.  Worked fine if a bit cumbersome.

The beer, a rye stout, was very well received.  At one point I had a dozen information security professionals in my room drinking homebrew.  Later, we found a discreet area of the lobby to situate the keg and finish it off.

Equipment and Software / Gas ball lock QD in downtown St. Louis?
« on: April 17, 2013, 12:59:25 PM »
Brought a keg to an event and forgot this key item. Anyone have one I can borrow today and return tomorrow?

All Grain Brewing / Need Some Serious Help
« on: March 26, 2013, 01:39:30 AM »
If you're like me, your tap water is your curse.  Use some of the water tools out there to bring down alkalinity and raise sulfate.

General Homebrew Discussion / AHA GC Election
« on: March 26, 2013, 01:35:43 AM »
No problems here ...

All Things Food / Moldy bleu cheese?
« on: March 26, 2013, 01:34:34 AM »
In other words, just eat it. Or if you're like me, bring it up to your lips and start gasping for air (i.e., you're allergic to mold).  In which case don't eat it.

General Homebrew Discussion / Ever have one of those beers.....
« on: March 16, 2013, 04:10:01 PM »
I had the ball valve thing happen once, and ever since, I neurotically check the valve while filling the kettle. I'd like to change my processes so that I'm always filling the kettle *through* the ball valve to eliminate the possibility of disaster. Well, that particular disaster. I already do it that way with my mash tun.

All Grain Brewing / Different color from keg to carboy
« on: March 16, 2013, 03:14:34 PM »
It can be surprisingly darker.  A Pilsner I brewed once was a deep red in the carboy.  Turned out the normal golden color in the glass.

GREEN Flash West Coast IPA. :-)

General Homebrew Discussion / Oxidation Story and Question
« on: March 11, 2013, 11:23:06 AM »
I think oxidation leads to diacetyl reformation as well.
I've had that happen. I also had a slow-growing house infection once that eventually produced diacetyl in every beer it touched.

Yeast and Fermentation / Expected lifespan of O2 canister
« on: March 11, 2013, 11:18:43 AM »
Funny, for me, the red disposable bottles seem to last longer if I leave the regulator on.

General Homebrew Discussion / maintaining temps in freezer
« on: March 10, 2013, 03:33:09 PM »
Not to feed your paranoia, but even an incandescent does give off *some* UV. That said, I use a 100-W bulb (and opaque fermentors).

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