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Messages - svejk

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151
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 05, 2010, 02:02:02 PM »
I can only remember 2 . .one batch with incredible acetaldehyde, and the other that looked like a jellyfish had moved into my carboy.  

So how did the jellyfish taste?

152
No where do i see read new messages which i think would be better than mark messages.

Think of the "Unread" link at the top of the page as "Read New Messages" and the "Mark All Messages As Read" link to mean "Make all of these messages disappear from my 'new message' area".

I wonder if it would be less confusing for new users if the word "Unread" was changed to "Read New Messages"?

153
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 05, 2010, 12:01:51 AM »
Good point. Sometimes it is easy to forget that homebrewing isn't a new craft.

154
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 04, 2010, 11:40:10 PM »
Interesting.  I guess if I do try a batch without sanitizer, I should go for a beer with an average ABV and drink it quick.

155
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 04, 2010, 11:09:13 PM »
Wow - 2.8%?  Do you remember the OG and FG for that beer?  I've been getting into low ABV brewing lately, but I tend to get better efficiency than I plan for. I know that I can dilute to my target, but I never end up doing it.

So far the infection rate is really low. I'm almost tempted to throw caution to the wind and brew a "keep things clean, but no sanitizer" beer.  Might be a fun experiment.

156
General Homebrew Discussion / How Common Are Infected Batches?
« on: September 04, 2010, 07:56:44 PM »
Another thread got me thinking about how many batches of beer actually get infected. I've been brewing over 10 years and never had one.  Over the years I have heard horror stories of huge lapses in sanitation that didn't result in infections. Early on somebody pointed out to me that we sanitize our equipment, rather than sterilize it. 

Another piece of advice that I really like is that the farther along in the process you are, the less important sanitation becomes (highest priority to making starters or yeast slants and lowest priority to bottling or kegging).  I have even heard that some homebrewers don't even sanitize their bottles as long as they are clean.  I'm not that brave and don't mind going through the extra effort to give myself some peace of mind, but it is reassuring to know that my efforts may be above and beyond what is necessary.

How about you?  How long have you been brewing and how many infected batches have you had?  Any batches that you thought should have been infected, but weren't?

157
Yeast and Fermentation / Re: Blow out tubing?
« on: September 04, 2010, 07:27:57 PM »
The only thing I'll add is that infections, while often talked about, are fairly rare. A carboy full of actively fermenting beer is an inhospitable place for the nasty bugs that would do your beer harm. I have been brewing for over ten years and I'm reasonably careful with sanitation (but not overly so) and I have never had an infected batch.  I am also knocking on wood as I type this.

158
Questions about the forum? / Re: 1st Kit and Other Rankings
« on: September 04, 2010, 12:37:06 PM »
Start an argument with someone in any topic you wish - volley back and forth like crazy and before you know it you'll be a great brewer!  ::)

Frankly, that is the stupidest idea I have ever heard in my life... I think we need to argue about that!  :o

I don't even know what "1st Kit" even means. For that matter, I'm also confused by references to "no pants" (I think I understand what not having pants means, but I don't understand why that term would be used in the way it is).  If these are common terms I somehow missed hearing them over the last four decades. I was glad when my rating went to Cellarman last night because at least I knew what that meant!

159
Zymurgy / Re: Lost Recipe
« on: September 04, 2010, 11:19:53 AM »
No problem!  I should have given credit to the brewer. It is Steve Fletty's "Scotch Bingerson's Rehydration Fluid" Strong Scotch Ale from page 51 of the Sept/Oct 2010 Zymurgy.

160
Kegging and Bottling / Re: Bottle Caps
« on: September 03, 2010, 08:05:22 PM »
My recollection from the podcast is that the O2 absorption happens 24 to 48 hours after they get wet, so there is plenty of time to cap the bottles.

161
Zymurgy / Re: Lost Recipe
« on: September 03, 2010, 07:46:36 PM »
This one?

14lb pale
(1 lb each) malted wheat, aromatic, Munich
.33 lb roasted barley

0.5 oz magnum 14% 60 min
.25 oz fuggles 4.2% 10 min

Wyeast 1728 Scottish Ale

Mash at 156
OG 1.101
FG 1.024
2 hour boil
Ferment @ 68F

162
Kegging and Bottling / Re: Bottle Caps
« on: September 03, 2010, 07:38:20 PM »
Somebody correct me if I'm wrong, but I seem to remember a podcast (Basic Brewing?) where the producer of these caps said that they needed to get wet in order to be effective. Does anybody else remember that?

163
Kegging and Bottling / Re: carbonating after fermentation has ended
« on: September 03, 2010, 04:37:04 PM »
Yep, as long as your beer has reached final gravity, you can just use the cheap dry ale yeast and not worry about bottle bombs.  The yeast that are added will only consume the priming sugar that you used, and the remaining sugars are unfermentable because if they weren't, the other yeast would have eaten them.  When in doubt about the health of your yeast, pitching dry yeast at bottling is cheap insurance against flat beer.

164
Questions about the forum? / Searcing the Forum
« on: September 02, 2010, 01:17:42 PM »
Is it possible to add the "Whole Words Only" or "Parts of Words" option to the search?  That is what the search for the HBD Brews & Views uses, and it allows you to exclude words you don't want.  For example, when I search for the word "sour", the results include any word that has those letters in it - like "source", "resource", "outsource", etc.  If I put "sour" in quotes, I get the same result, and if I put " sour " (with spaces before and after the word), I still get the same results.

If there is an easy way to do this that I am missing, please let me know.  Thanks!

165
General Homebrew Discussion / Re: How fast is too fast to move to all grain?
« on: September 02, 2010, 12:36:01 PM »
I went to all grain after only a few extract batches.  In addition to doing lots of reading, I also suggest searching youtube for videos of homebrewing.  If there is something that doesn't make sense to you, sometimes it helps to see it done.

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