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.


Messages - brewsumore

Pages: [1] 2 3 ... 24
1
Yeast and Fermentation / Re: Temperature of US-05
« on: August 24, 2015, 10:42:30 PM »
I've been getting good results with US-05 pitching a healthy amount at 64F where I hold it for 48 hrs, then up to 65F for 24 hrs, then up to 67F for remainder of ferment - at least for IPA or PA.

2
Ingredients / Green Magic experimental hops
« on: August 22, 2015, 08:39:35 PM »
This past May I redeemed a coupon with YVH and got 8 oz of these for free with my order, leaf hops.  Does anybody have any experience with them?  Mine are still in my freezer.  Thanks.

3
Today I brewed 10 gal of RR Blind Pig clone except amped up IBUs, and used 20 lbs of Golden Promise for the base malt, since I wanted to use it up before it went stale.  Not at all unhappy about that as a sub for US pale or 2-row.  The brewday went well.

4
Kegging and Bottling / Re: Maximum psi for ball lock liquid side QD
« on: July 20, 2015, 12:33:27 PM »
Thanks guys.  Huh, the cheap ones I have don't have a top gasket (under the screwdriver fed cap) - only one gasket, on the stem.  Anyway, the one I swapped on works fine at 40 psi, as you suggest.  And the beer is at least reasonably carbed now.  A few of us will be headed to see Bruce Hornsby and the Noisemakers tonight here in Spokane after fish tacos and of course homebrew at my house.

I'll just toss the offending unit.   8)

5
Kegging and Bottling / Maximum psi for ball lock liquid side QD
« on: July 19, 2015, 11:12:50 PM »
Anybody know what they're normally rated to withstand?  I have a pal visiting from out of state tomorrow and to hurry along the carbing of a Pliny the Elder clone, I was hoping to get it mostly force carbed at 40 psi (34F) over 48 hrs.  I attached the liquid side to a faucet (in my kegerator) to check progress occasionally. 

I went and checked it and there was a bit of beer foaming out the top of the QD.  Had to clean a few ounces of beer from the bottom of the kegerator but no big deal.  I replaced the QD with another one and disattached it from the keg for tonight.

I'm thinking I had a bad QD - the top was screwed down tight.  Still, I'm curious what pressure they normally can take.

I couldn't find info after doing a google search.

6
If you're adding salts for flavor (chloride, sulfate, sodium), target the concentration based on post-boil volume. If it's for mash pH control (calcium, magnesium, bicarbonate), use the mash volume.

Your logic is sound.

Yeah, so long as you're talking water volume for the mash and not the total mash volume (water + grist).  At least that's the way it is calculated with Bru'n Water.

7
It only seemed appropriate to brew an American Pale Ale… Fermented with the Liberty strain, of course. 8)

WY 1776?  Just kidding.  I just had a Liberty Ale on Thursday.  It's hard to beat a quality-crafted Cascade fresh hop ale! 

No brewing for me.  I did bottle the last of a keg of cider, and am dissembling / cleaning 7 kegs today.

Happy 4th!

8
Equipment and Software / Re: Chest Freezer Question
« on: July 01, 2015, 01:15:42 PM »
Right now the fan I put inside my kegerator is wired to turn on and off with the compressor. Do you think one of these will still work well for me?

I don't have a fan in my kegerator and the EV-500 has been doing a great job for nine years now.

+1, but I keep two EVA-500s in mine to be extra condensation free.  Mine is a 7.2 cu ft freezer kegerator.

9
Kegging and Bottling / Re: Purging Keg
« on: July 01, 2015, 08:59:16 AM »

Is there a need to purge the keg prior to transferring? I just assumed doing this followed by an open keg as you transfer wouldn't do anything as oxygen would be re-introduced.

The primary source for oxygenating the beer in the receiving keg, if not purged, is due to splashing of the wort in the receiving keg, along with beer surface exposure to air.  That is why when transferring via auto-siphon you place the the hose end at the bottom of the keg - so that it is quickly buried under the level of beer so as to reduce splashing.

I rarely do it, but especially in certain circumstances purging the keg prior to racking into it is recommended, such as by Vinnie Cilurzo when racking Pliny the Elder into kegs and wanting to minimize oxegenation of the beer.  He explains it in:

https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

10
Kegging and Bottling / Re: Sanitizing tap
« on: June 26, 2015, 06:21:08 PM »
I thought plugs weren't for forward sealing faucets - well at least a few years ago when I checked.   ::)  Similar to narcout, I normally only sanitize my spouts before bottling off of the kegerator.  I use star san in a squirt bottle with RO water.  Occasionally I sanitize my lines and/or even remove and clean the entire faucet with BLC.

However, my kegerator is safe in the basement - no flies, etc.

11
Kegging and Bottling / Re: Purging Keg
« on: June 26, 2015, 06:13:20 PM »
I've never bothered purging empty kegs prior to transferring before. In my illustrious past 3 or so batches of kegged beer, I've simply transferred over to the sanitized keg and will seal, add gas, and bleed off oxygen 4-5 times.

Is there a need to purge the keg prior to transferring? I just assumed doing this followed by an open keg as you transfer wouldn't do anything as oxygen would be re-introduced.

I do exactly what you do.

I do the same, but to feel extra safe I've gone to bigger co2 tanks and purging 7 - 8 times.  :>

12
Tomorrow I'm brewing my updated Pliny the Elder clone.  Think hops (and hop extract).  Think fun.  It's supposed to hit 102 - 104F tomorrow here in Spokane, so I'm going to start the brew day at 4 am (11 gal batch).

It's totally global warming adaptation, and relief.

13
Last weekend I brewed an updated version of my Karmeliet Tripel clone, and grist had both malted and unmalted barley, wheat and oats; 61% pilsen malt.  Also added some coriander and sweet orange peel.  It's coming along nicely.

had one of those sitting on the patio this weekend... absolutely fantastic beer.  i think i feel my first tripel batch coming on, thanks for the inspiration...

As a starting point for you research I recommend reading the info on Karmeliet in Brew Like a Monk.  If you don't own it, it's definitely worth buying.  PM me if you'd like to see my recipe.

14
General Homebrew Discussion / Re: Any thoughts on 5.2 pH stabilizer?
« on: June 23, 2015, 10:18:58 PM »
+1 to what Jon said.

15
Last weekend I brewed an updated version of my Karmeliet Tripel clone, and grist had both malted and unmalted barley, wheat and oats; 61% pilsen malt.  Also added some coriander and sweet orange peel.  It's coming along nicely.

Pages: [1] 2 3 ... 24