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Messages - ajk

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Ingredients / Re: Hops..Hops..Hops
« on: January 22, 2015, 01:15:38 AM »

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, 04:29:44 PM »
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, 04:26:47 PM »
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, 04:38:21 PM »
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, 01:15:15 PM »
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, 01:08:04 PM »

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.!

Equipment and Software / Ventilation for Indoor Brewing
« on: January 17, 2015, 12:50:51 PM »
Having toured Martin's brewery in person, I can tell you I approve of his hood design and implementation.

Fwiw, here's the double-capacity hood I found at a Sears refurb outlet:

And here's the hole I cut in the side of my house to install it #goodtimes:

As you can tell, I decided to adapt the rectangular hood outlet to circular pipe and then back to rectangular for the vent to the outside. Might have reduced the capacity, but the circular pipe was easier to manage because the hood and vent couldn't be aligned perfectly.

Going Pro / Re: footwear
« on: January 17, 2015, 12:29:05 PM »
I will antivouch against a kind of shoe that may seem comfortable but is quite unsafe in the brewery: the Croc. Not only do many varieties of Croc have holes that allow hot water/wort ingress, they also magically lose all traction on wet concrete. I speak from experience.

I now wear an old pair of hiking shoes with a neoprene upper and a big rubber lug. 

General Homebrew Discussion / Re: Back to basics - the perfect blonde
« on: November 19, 2014, 03:25:27 AM »
I like the term "bran-like" to describe rye's primary flavor contribution.

Kegging and Bottling / Re: CO2 Tank Size
« on: October 05, 2014, 10:42:03 PM »
Lately, local establishments have stopped exchanging 20# tanks, so now I use a 15. I'd like to get a little paintball tank for traveling and emergencies.

Ingredients / Re: RO Water
« on: October 05, 2014, 10:37:39 PM »
I also use RO water from the machine in the store and am happy with it. I usually blend with tap water, the ratio depending on what I'm brewing. But for the lightest beers, I use 100% RO and build back up.

Also, it doesn't hurt to have a couple 5-gallon jugs of potable water around in case of apocalypse.

Some types of oxidation can produce honey-like notes that can be perceived as caramel-like.

General Homebrew Discussion / fall/winter beer styles
« on: September 25, 2014, 12:06:51 AM »
Soon I will make a dark Belgian that I made last year with homemade shagbark hickory syrup.
I did the same a couple of years ago and really enjoyed it.  Here is the syrup I used; no astringency issues.

General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: September 02, 2014, 11:45:25 PM »
I do think the guidelines are just guidelines, not rules (the new ones even state as much).

I don't think S. cerevisiae's posts are crazy. I think they're interesting and often useful.

Ingredients / Re: Briess Malts
« on: August 18, 2014, 01:07:56 PM »

By the same token, Briess 2-row is my preferred base malt for American ales (Pale, Amber, Blonde, etc.) because that's what American breweries use for these beers. If I use Rahr or some other base malt, they tend not to taste quite right.

Maybe American breweries where you are.  Not around here.

True, many in the Midwest use Briess, West Coast not so much except for some specialty grains.

Maybe I over generalized, but I've been to a lot of breweries outside the Midwest that use Briess. Anyway, the point I meant to get across was if you use something other than a North American base malt in an American ale, you might not get the character you were looking for.

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