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Yeast and Fermentation / Re: White Labs Clarity-Ferm
« on: April 17, 2010, 11:24:22 AM »
I see it is an emzyme, so I am no longer thinking polyclar.

Yeast and Fermentation / Re: White Labs Clarity-Ferm
« on: April 16, 2010, 10:00:04 PM »
Interesting. Please let us know what you hear.  I wonder now if it is a proprietary
item or if an MSDS exists (and by law an MSDS should exist).
Polyclar comes to my mind.....

Yeast and Fermentation / Re: when to rack to secondary fermenter?
« on: April 16, 2010, 09:57:44 PM »
Sound advice major.  I would say that waiting a couple extra days could even mean
wait an entire week...won't hurt a thing.  The beer will tell you when it is done, you
should not try to tell the beer when you think it is done....

Wood/Casks / Re: Treating a wine barrel
« on: April 16, 2010, 11:16:03 AM »
From Vadai World Trade (Vadai Wine)

When you store your empty barrels after use, do the following to insure that the barrel
does not grow bacteria.

Use Sodium Carbonate and hottest water to remove tartrate deposits.
Rinse until water runs clear.
Use Citric Acid, and hottest water and the same exact proportions of Sodium Carbonate.
Rinse until  water runs clear.

(he did not say what the measure of Sodium Carbonate was sorry)

Then use the following options; A, B, or C.

Option A
Fill the barrel with water and the following solution.
(1 tsp Sulfite and 1 tsp Citric Acid per gallon of water.)
Bung hole tightly with the bung.  Top up weekly with more water.
Change all the solution monthly.

Option B
For barrels of 30 Gallons and up, use 3-5 gallons of water.
Put in the water ¼ Cup of Sulfite and ½ Cup of Citric Acid.
Bung Hole tightly with bung.
Roll the barrel around and store it in a cool place on one head.
Roll the barrel around and stand it on the other head every 2 weeks.
Change the solution every month.
Repeat this procedure until the barrel is to be used.

When ready to re-use the barrel…
You’ll need to get the sulfite and citric acid out of the wood.
empty and rinse the barrel well.
Using Boiling hot water 10% of the volume of the barrel,
roll around, stand on each head separately, empty and rinse well.
Carefully smell….the interior of the barrel, you should not smell any S02.
Repeat hot water treatment  if necessary.

Option C
Burn Sulfur to generate S02 gas, sterilizing as it burns.
After Cleaning (option B when ready to reuse procedure)
Let barrel drain 1-2 days until dry.
Plug bung hole with paper towel to keep acetobacter out.
Burn the correct amount of wick or disk every week for 4-6 weeks,
recovering the bung hole after every burn.

NOTE: Sulfur wicks / sticks may drip Sulfur a big NO NO.  Disks burn down to pure ash
and may by this factor be a better product.

Repeat every month. Recover Bung hole. soak barrel water tight just before using.

The best way to keep a barrel sound is to keep it full of wine (beer).
When full, you should check it and top it up weekly with more wine (beer)…NOT water.


Yeast and Fermentation / Re: S23 Lager Yeast from Fermentis
« on: April 15, 2010, 09:55:04 PM »
I have used this yeast twice to make a classic american pilsner.  I fermented around 60 deg. F.  Both times my beer ended up having a fruity character to it.  I did not mind it but it definitely did not have the clean lager character you would expect.  Next time I make this beer I will either ferment cooler and/or use a different yeast.

Happy Brewing,

That is Spot on Brandon...only I won't use it again. It just has a definate flavor.....

Pimp My System / Rollera
« on: April 14, 2010, 06:53:30 AM »
Well, I put this over in the wood/cask section because it
also fits there. But I thought it could go here as well because
It is something I made that works actually quite well.
Gives new meaning to the lyrics "Roll out the barrels"

Tall enough to rack in to corney kegs, and tall enough to be a pain to
get fresh beer back into...

All Things Food / Re: For Weazletoe.....CANDIED Bacon
« on: April 11, 2010, 08:18:49 PM »

Well????? ::)

Ingredients / Re: Cherries
« on: April 11, 2010, 08:15:49 PM »

  You'll be OK as long as you don't mix the cyanide with zinc ;D

Rolf pretty funny that one!

Ingredients / Re: Cherries
« on: April 11, 2010, 06:02:05 AM »
Ok tubercle, I am planning on consuming toxic ETOH and Cyanide...(cherry pits contain Cyanide) OMG! :o

Beer Travel / Re: couple pics
« on: April 10, 2010, 06:47:30 AM »
Beer porn is seductive!  Now, me thristy :D

General Homebrew Discussion / Re: Forgot to Sanitize my carboy!!
« on: April 09, 2010, 07:06:11 PM »
I'll just add that IF it does get funky buy a 5 gallon carboy
Rack the beer to that
Put it in the basement/broom closet for a year
Pull a sample and taste it

Worst case, you have an extra carboy
Best case, you have a great "wild" beer
+1 so true, don't be too hasty to join your beer with the ocean

Galvanized = Zinc
Zinc is dissolved by acid and excessive Zinc is toxic. I wouldn't risk it.
Wikipedia has a pretty good write up. The toxicity part is about 2/3 of the way down.

Here we go again....ingesting toxic ETOH....AND toxic Zinc! :P

If I had my columbus hops, I would do the avery Hog Heaven clone But
Instead I am taking the wkend off and going to the jade patch to look for rocks.

General Homebrew Discussion / Re: What are your house styles?
« on: April 09, 2010, 06:53:05 PM »
I had not thought of this, geeze if I could only make the circuits to everyone's "house"
what a smorgasbord of beer!

If you were to come to my house most likely you would find a Saison lurking around
AND a Stout / Dark of some type. Soon you will be able to tip an oaked rochefort fairly
regularly here as I have to keep that oak solera going.  Coming up is a dry hopped American
strong lager AND a Maibock because it is almost Mai....Cheers!

We have started to make our own soad pop as well and so there is some non-al around too.

Upcoming events are going to be an attempt at an Avery Hog Heaven Barleywine style.

geeze, so many different beers, so little liver..... :-\

Ingredients / Re: Leery of dry hopping with homegrown
« on: April 08, 2010, 03:27:44 PM »
I just saw this thread. Since I keg my beer, I dry hopped for the first time a little while back.
I took a different approach, I put the dry hop ball and hops in a sanatized keg with a lil distilled water
enough to cover the hop ball.....Then since the beer is a delicate pilsner and I don't want any O2 or light
problems, I carbonated the water/hop keg with CO2  after that got carbed, I then transferred keg to keg
the beer into the water+hop Keg.  I have tasted one sample pull from this keg, and it seems nice so far.
It is still lagering for a couple more weeks.

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