Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - harbicide

Pages: [1] 2
1
Equipment and Software / Freezer Operation in Hot Garage
« on: July 19, 2013, 10:15:46 AM »
After reading a facebook post on operation of home AC units and them freezing up when being cranked, I slowly have not been able to keep a temp of 32 in my upright freezer which is in my (100F?) garage.  I'm not home to check it, but I think it was froze up.  For those who have freezers in their garage, would this be normal?  Note the freezer was bought about 3 months ago, new from Sears.

2
Kegging and Bottling / Jockey Box Plate Chiller Vs Coil for CO2
« on: July 11, 2013, 09:37:26 AM »
I am supplying beer for an event in 10 days and my 4-tap jockey box uses two 50 foot SS coils and a 2-place chill plate.  What would be the ideal keg carbonation pressures and delivery presssures between each cooling device.

3
Equipment and Software / Need Link for Orifices
« on: June 25, 2013, 09:13:02 AM »
I just bought a small off-brand burner that I intend on using for my mash tun.  It has an orifice for propane, but I need to use house gas.  Are there any links for replacement orifices?

4
Equipment and Software / Is a New False Bottom Necessary?
« on: June 23, 2013, 02:42:42 AM »
I brew with a Sankey mash tun with a false bottom that sits on the transition from the side to bottom.  This results in about 2 gallon beneath the FB, but that doesn't bother me since I drain the tun from the bottom. 

My issue is my free FB is 1/8" holes on 3/16" centers.  Because of the rather large holes I lay a piece of aluminum window screen on the FB to minimize grits being carried through. 

I like the idea of a new domed 12" diameter FB that would sit a little lower, but need to be convinced it is worth the $50, or so, that it will cost.  Any idea what the hole size and spacing is on one of them?

5
Yeast and Fermentation / WL Hefe Choices
« on: June 14, 2013, 09:43:25 AM »
Since switching to White Labs yeast a few years ago I have not made a hefeweizen.  My local shop stocks both 300 and 380.  My only experience with 300 was from a friend who brewed a lackluster weizen, which was probably due to lack of temperature control.

I want a good balance between banana and clove and would like to know which of the 300 or 380 would be the best option.  I plan on starting and holding fermentatiion at about 63 for two days, then letting it rise to about 68F.

6
General Homebrew Discussion / Lagering Time
« on: June 02, 2013, 02:10:36 PM »
In reading Noonan's 'New Brewing Lager Beer' he specifies 7 to 12 days per each 2 degrees Plato.  For my 1.065 OG beer that would be 8 weeks of lagering (minimum).  To me that seems excessive, so what is the current consensus for lagering time?  I plan on lagering at 32F.

7
Yeast and Fermentation / Rousting Yeast
« on: May 28, 2013, 09:31:20 AM »
Two weeks ago I used my new upright freezer for the first time on a 14 gallon batch of lager.  I pitched a decanted 3 gallon starter of WL830 (that was grown on a stir plate) at 70F and went to bed.  The next morning the wort was 46F.  I then went out of town for the next 4 days.  When I returned the temp was 50F.  I again left town and when I returned two days ago the temp was still 50F but the gravity had only come down from 1.064 to 1.030.  I have let the temp rise to 58F.  While I was expecting a greater reduction in gravity, would it be advisable to now roust the precipitated yeast either by stirring or by bubbling CO2 up through my bottom dump valve?

8
Kegging and Bottling / Bottle Bombs Galore
« on: March 12, 2013, 01:21:02 AM »
I don't normally bottle except if I am running out of kegs.  For my last two bottled batches (an RIS and a Strong Scotch) each ended up with highly carbonated (with deformed caps) beers.  For each I used table sugar per an online calculator.  For the first I thought that perhaps I hadn't considered the use of the right temperature that the beer was at.  For the second I paid particular attention to the beer's temp but I still got bombs.  All bottles fill glasses completely with foam (even tried wetting the glasses before pouring).  Both were bottled after 4 weeks and the tastes don't indicate any wild yeasts working.  Any ideas?

9
General Homebrew Discussion / Impending Doom or RDWHAHB?
« on: January 19, 2013, 10:25:57 AM »
On December 27 I brewed 20 gallons of Wee Heavy.  I typically drain the yeast from my conical and keg/bottle when all of the yeast is out of the vessel (my conical does not have a racking arm).  Anyways, I have been out of town a lot lately and did not have time to drain the yeast, thus today I siphoned off of the top into 4 kegs.  Before starting the top of the beer had dozens of white 1/8" spots floating on the top.  I have seen this before and always attributed it to unsinking kreusen that dries out.  While siphoning today I certainly picked up a few of the dots.  Is my theory feasible?

After siphoning the dots mostly attached to the side wall as the two pictures showl




10
Ingredients / Berliner Weisse Sweetener Choices
« on: January 15, 2013, 10:10:13 AM »
A friend gave me two bottles of Kindl Berliner Weisse.  She said she likes Grenadine with hers, but I'm wondering what other choices there are.

11
Ingredients / Dry Spicing a Wit
« on: January 06, 2013, 08:37:37 PM »
After drinking Full Pint's White Lighting I feel my Wit could use some more orange punch.  So I'm wondering if dry spicing each keg with bitter orange peel would work or if fresh pith would be better.

12
General Homebrew Discussion / Do you rinse sani-clean?
« on: September 22, 2012, 09:56:36 AM »
After being a long time user of Star San I decided to give Sani-Clean a try.  I was assuming it would be a drain and use product like Star San but in reading the directions in the Williams catalog it says to rinse it from equipment before using the equipment.

So do any of yinz drain and use?

13
Yeast and Fermentation / Is Wit Fermentation Sensitive to Pitch Rate?
« on: July 19, 2012, 09:48:57 AM »
I am planning either 15 or 18 gallons of Wit.  Depending on how I grow my starter, using the Wyeast pitch rate calculator:


http://www.wyeastlab.com/hb_pitchrate.cfm
 
I can end up with as low as 8.2 mil/ml or as high as about 15 mil/ml cell count.  Does it matter?

14
Beer Recipes / Need a Recipe for Mukgulli
« on: June 27, 2012, 02:43:19 PM »
I work with a Korean who I try to educate about beer.  He mentioned to me rice wine in Korea and it sounds intriguing.

15
Kegging and Bottling / Mixing Priming Sugar with CO2
« on: April 17, 2012, 09:28:23 AM »
I plan on bottling 5 of 15 gallons currently in my conical.  I am thinking of adding the priming solution to a keg and running 5 gallons into it.  Then, rather than putting on the lid and shaking, I'll bubble CO2 in through the beer out line.  I do not see any negatives to this process, but maybe I'm missing sumtin.

Pages: [1] 2