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Topics - harbicide

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16
Ingredients / Is Flaked Barley Worthwhile when Using Oatmeal?
« on: March 31, 2012, 10:57:49 AM »
I made 15 gallons of RIS on Wednesday, and in cleaning up today I noticed that I forgot to add 3 lbs of flaked barley.  I'm actually kinda glad since I still ended up with an excrutiatingly slow run-off with the 3 lbs of oatmeal.

17
General Homebrew Discussion / Oxygen Needed for 15 Gallons
« on: March 24, 2012, 06:14:56 AM »
For my next batch of RIS I plan on using pure O2.  I am looking for some guidance on how long of a shot of O2 do I need.  Also, since this will be a big beer, I am thinking of giving it a shot of O2 8 to 12 hours after pitching.

18
“Brewing is mankind’s oldest biotechnology. These days it is a sophisticated operation, based on an in-depth understanding derived from a range of scientific disciplines. Yet it retains the charm of an art form appreciated by billions of people the world over.”   Join Dr. Charlie Bamforth as he expounds on his premise and continues the research

http://acswebinars.org/bamforth2012

19
General Homebrew Discussion / Sunleaves Oxystones Usage
« on: March 15, 2012, 09:17:25 AM »
I am looking for a better oxygenation stone and found a 2" one made from Sunleaves.  As is was "Quality Manufactured in China" I am hesitant to put it in my beer.  So if anyone uses one of these and hasn't grown a third arm I'd like to know.

20
Yeast and Fermentation / Acetaldehyde Aroma in Lt Lagers
« on: March 10, 2012, 09:01:33 AM »
I just kegged a Dortmunder this morning and noticed a slight apply aroma in the beer.  None in the taste, however.  This beer was kept at 55F for 18 days and was oxygenated with filter air.  Any chance that lagering will remove the aroma?

21
Homebrewer Bios / Bio on Harbicide
« on: March 03, 2012, 07:08:20 PM »
I'm not one to talk about myself, so here goes:

Who Are You (please include a picture):  Lance Harbison (I'm not internet savvy so I can't upload a picture, however, I'm a cross of Roy Scheider (Jaws) and Matthew Broderick (Ferris Beuhler).

Home Town (City, State):  Born and raised in Saxonburg, PA (home of John Roebling, of the Brooklyn Bridge Fame).  Currently living in Gibsonia, PA

Homebrew Club:  Three Rivers Underground Brewers

I've been a homebrewer since:  My first job out of college in 1991 I met some good friends who brewed and turned me onto it.  I brewed six extract batches and switched to all-grain.  This forced me to build my first piece of equipment - a fully adjustable grain mill.

Do you have a homebrewing disaster you'd like to share?  In 2004 I read in Zymurgy the recipe for Fat Tire.  Having never drank it I brewed it and it came out lemony.  I emailed Dana Johnson, the author, about the lemony and it wasn't expected.  I soon made another batch which took on a vinagary flavor which turned out to be beer stone harboring acetobacter in my fermenter.  Since both were 20 gallon batches that was $100 down the drain (in the days before high hop prices).

What style(s) will you never brew?  I'll probably never brew Belgians (other than Wits) cause I can't see myself drinking 15 or 20 gallons of a style I really don't care much for.

What was the first beer you ever brewed?  My first beer was an amber kit from the Whip and Spoon in Portland, Maine.  How did it turn out?  Must not have been too bad since I'm still brewing 20 years later.

Do you have a favorite homebrew trick or gadget that you've found to make your beer better/brewing easier, etc?  I have been fortunate to have 4 gadgets published in various Zymurgy gadget issues:  Sparge Ring and CIP Ring in the 2nd edition, Conical Valve Unsticker in the 3rd edition, Chill From Within in the 5th edition.  I should have filed for a patent for the Sparge Ring as at least one major internet supplier was selling them the next year.

Describe your brew system.  I was formerly the metallurgist and welding engineer for a nuclear fabricator.  I therefore had an unlimited supply of stainless and the best welders in the nuclear industry which allowed me to build a 25 gallon system including conical, HLT, MT, and boiler.

How frequently do you brew (times/month or /year)?  I brew whenever I have 3 or 4 kegs empty.

What haven't we asked that you would really like to answer?  What is my pet peeve?  Being a metallurgist I have etched dozens of stainless samples with oxalic acid; It drives me crazy when someone writes that Bar-Keepers-Friend will passivate stainless since it has oxalic acid in it.  The ONLY way that oxalic acid will passivate or etch stainless is electrolytically.

22
General Homebrew Discussion / Dortmunder in 7 Days???
« on: February 29, 2012, 05:13:04 PM »
Last Wednesday I brewed a Dortmunder Export with an OG of 1.058.  Tonight it read 1.014 and tasted pretty good.  Unfortunately, I could only keep this beer at 56F with infrequent spikes to 60F.  There is still a thin layer of kreusen covering the beer and I'm wondering whether to keg this weekend or wait a weekend.

23
Yeast and Fermentation / To Skim or Not
« on: February 25, 2012, 08:56:30 PM »
In reading Noonan's Brewing Lager Beer, he talks about skimming brown 'scum' that forms during low kraeusen.  I use a clear plexiglass lid to my conical, thus I can see the scum that has formed.  I'm wondering if those with conicals bother to skim the scum.

24
All Grain Brewing / Applely Starters
« on: February 22, 2012, 01:15:35 PM »
Nearly two weeks ago I made two separate two-gallon starters of WLP830.  After 5 days on stirplates at 60F I crashed each.  Today I decanted each, but before decanting I smelled each and detected a slight apple aroma.  I tasted each and they were both rather bland, telling me the yeast had successfully crashed.  In discussing this with another brewer he is guessing acetaldehyde for an incomplete starter fermentation and that if it occurs in the beer that the yeast would eventually take care of it.

Since I've got nearly $100 tied up in this beer I can not RDWHAHB.

25
All Grain Brewing / Sparge Rate for Big Batches
« on: February 22, 2012, 10:41:37 AM »
I typically make between 15 and 20 gallons.  Today it is a 25 gallon batch and I'll be sparging 26 gallons.  I think I read in Miller that 45 minutes is a good time for fly sparging (which would apply to a 5 gallon batch).  While I personally believe faster is better (to keep the sparge water hot), would 45 minutes also be good for 26 gallons?  I'm all for getting this batch done ASAP today.

26
All Grain Brewing / Fermcap Versus Anti-Foam
« on: February 18, 2012, 08:57:41 AM »
For my next batch I will be sneaking 27 gallons into my 31 gal conical, which will put the top of the wort about 3 inches from the top.  I wanted to use Fermcap but my LHS only had Anti-Form.  I am assuming that both products are the same, so I'm planning on 1/2 tsp of the Anti-Foam (also into the boiler).  Just looking for a little confirmation since I've never used either product.

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