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Messages - ajk

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16
All Grain Brewing / Re: Induction cooktop for wort boiling
« on: November 14, 2015, 06:59:29 AM »
Low-cost induction pots can be found. It doesn't necessarily have to claim to be induction capable. If a magnet sticks to it (firmly), it will work with induction.

I don't know what's the most powerful stove available. Mine is 3600 W and works great with an 8-gallon kettle full of wort.

17
Ingredients / Re: Oats
« on: October 29, 2015, 02:59:12 AM »
I use rolled oats (the Quaker kind, not quick oats), and if they're for a stout, I toast them in the oven for 45 minutes. I only do the toasting when no one's home because it releases a lot of dust that is unpleasant to breathe.

18
Ingredients / Re: specialty malts for brown ale
« on: October 28, 2015, 02:59:56 AM »
I agree molasses should be used only with a light touch if at all. I've tasted many brown ales I didn't want to finish because of the molasses. I'm a fan of Lyle's Black Treacle and brown malt.

19
General Homebrew Discussion / Re: Venting the boil
« on: October 28, 2015, 02:57:16 AM »
I vent out the wall of my basement using a rectangular duct. See this post for photos and other info:

https://www.homebrewersassociation.org/forum/index.php?topic=21648

20
What is the shelf life of peracetic acid? Could I keep a keg of it around the way I do StarSan? How safe is it? Gloves / eye protection required?

21
Beer Travel / Re: Beer and Food in Minneapolis/St.Paul
« on: October 15, 2015, 04:34:20 PM »
I'm don't live there, but my favorite place to go when I visit is Town Hall Brewery (on Washington Ave. South right off of I-35W) and Republic, right across the street.

22
Beer Travel / Re: Drinking my way through the Carribean
« on: October 04, 2015, 05:41:40 PM »
Also in Nassau, the last time I was there at least, you could buy a bottle of Guinness (the tropical foreign extra stout variety) in a grocery store and drink it in the street, as long as you kept it in a brown paper bag. Guinness and conch fritters on the beach.

Not sure if tropical stouts or liberal consumption laws apply to other Caribbean islands, but it's worth asking.

23
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.

24
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.

25

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?

26
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.

27
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.

28
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.

29
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.

30
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?

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