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Messages - beerstache

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Equipment and Software / Re: Cleaning used keg kettles
« on: October 13, 2010, 04:29:39 PM »
Thanks for all the reponses guys!  I read an article by John Palmer on cleaning stainless steel and am using his two step approach by using PBW first than using CLR to remove beer stone.  I dont have CLR on hand but do have Lime-Away, will that work and not hurt SS?

Equipment and Software / Cleaning used keg kettles
« on: October 10, 2010, 01:22:35 PM »
Hello All,

I just purchased 2 used 1/2 barrels with the tops removed from my local brewery and they need to be cleaned.  Any recommendations on what to use?
It looks like there is a build up of Beer Stone or Calcium deposits on the inside, can I use a vinegar solution on stainless steel?
Also whats good to clean up the outside of the kegs for a newer look?

Equipment and Software / Re: Prices for 1/2 barrel keg
« on: September 17, 2010, 02:40:20 PM »
Thanks for the feedback!  I can only afford 2 kegs at this time due to tight finaces but I'm sure he will have more later.
For those interested, the Brewery is Short's brewery run by Joe Short in Bellaire, MI.  A great brewery in a little northern Michigan town.  If you ever get a chance to go there dont miss it!

Equipment and Software / Prices for 1/2 barrel keg
« on: September 15, 2010, 02:38:40 PM »
My local brewery is selling used 1/2 barrels with the tops cut off for $60, is this a fair price?  I'm thinking about stepping up to a homemade barrel system.  What is the going price for used kegs with the top and without?
Your feedback is appreciated!

Yeast and Fermentation / Re: Time to bottle?
« on: August 18, 2010, 01:57:48 PM »
I just bottled my Wit today, F.G. was 1.012 Too!  I only went primary for two and a half weeks, but did add a vodka
tincture of zest for add'l citrus kick at bottling and tasted great.

Yeast and Fermentation / Re: Wyeast 3944/never ending fermentation?
« on: August 16, 2010, 02:35:49 PM »
Thanks for all the replies guys!  From the responses I read, It looks like I under zested, better to be under than overwhelmed, you can always add more, but cant take it out!  I will make a vodka zest tincture tonight and add at bottling this Wed.

Yeast and Fermentation / Re: Wyeast 3944/never ending fermentation?
« on: August 14, 2010, 01:34:17 PM »
I think I'll go with the zest in vodka route to be safe.  When I test taste, coriander is the prominate flavor at first, then a somewhat citrusy flavor comes through. 
Blatz, or anybody else, What are your zest and coriander amounts for a five gal. batch?
I used 1 oz bitter orange peel, 3/4 oz coriander and .20 oz each orange, lemon and lime zest last 5 min. of boil.

Yeast and Fermentation / Re: Wyeast 3944/never ending fermentation?
« on: August 11, 2010, 02:37:30 PM »
Thanks blatz, that's good to know.  I just checked the gravity today and its at 1.016, so it is working its way down there!
Any way to get more of a citrusy flavor towards the end of Ferm?  I tasted it today and seems to need more of a citrus kick.
I was thinking of adding lightly simmered orange and lemon zest in water, would that work?

Yeast and Fermentation / Wyeast 3944/never ending fermentation?
« on: August 10, 2010, 02:37:04 PM »
Hello all,

I brewed a Wit using w3944, made an appropiate starter, started ferm. at 64 degrees and it is still going after 10 days! 
The ferm. started slowly, was very gentle, I slowly warmed it up to 68 after a few days.  The ferm. was still kinda slow, so I have it warmed up to 72-73 and is going stronger now.  Two days back the gravity was 1.026... (O.G. 1.052)...I tasted it when I took the reading and no contamination is evident.
Has anybody else experienced this same ferm. profile? 
Just wondering if a prolonged fermentation period has any negative effects? 
How much longer will this go on?
Will check gravity again tomorrow to determine if I should dump this batch or wait it out.

Kegging and Bottling / Re: Clarifying a cloudy IPA
« on: July 20, 2010, 02:27:28 PM »
You guys are great!  thanks for all the info.  My recent pours are getting clearer now.  It's not too big a deal about cloudy beer as long as it taste great, which this one does.  My finest IPA yet!

Kegging and Bottling / Clarifying a cloudy IPA
« on: July 16, 2010, 05:18:52 PM »
Hello All,

I kegged an american IPA on July 5th, which I forced carbed at 30 psi for three days then turned down to 10 psi.
Carbonation is fine, but my beer is still cloudy. My first pours had hop particles, but that has stopped now.
Questions are:  Will this beer clear up over time?  How long?   Would using gelatin at kegging time have helped to clarify
this beer?  What clarifying agents have you used that work best and when is the best time to use them?

The Pub / Re: can someone explain
« on: June 18, 2010, 02:59:44 PM »
Just wanted to put in my 2 cents worth...Did you hear about the Texas congressman who apoligized to BP about the Obama White House getting BP to set up that 20 billion relief fund?  Just goes to show how bought off our politicians are on both sides of the aisle...With a mentality like this we are screwed!  If this tragedy doesnt get our addicted asses off oil, we never will and the terrorists win!

I'm drinking my first keg right now that I primed with 1/3 cup corn sugar in one cup water simmered for 10 min.
I let it rest at 68-70 degrees for ten days, but wasnt carbed enough, so let it go for 2 weeks at least. 
I would say 70 degrees for force carbing is too warm and you'll just waste your co2!

Thanks for the responses!  Out of sight, out of mind is the best way to go, but mine is in the kitchen.  Luckily, the blonde i have on tap is a session beer, so this is a great way to build up my will power!

Hi all,

I'm a first time kegger, just got my system up and running and noticed how very tempting it is to pour a beer every time I walk by my keezer.  I brewed a Blonde and cant believe how great it taste out of the keg.  Trying to resist this is the hardest thing! 
Just wondering what other homebrewers think about the "Temptation" to pour and how they resist it when the time's not right to drink.

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