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 ... 28
1
I made a couple stirplate starters that are ready to be decanted (10 gal batch), using k97 from my last brew of a kolsch, and tomorrow am going to make a Uerige-style Dusseldorf altbier, based on Denny's old clone info, but cheating slightly on malt ingredients to use what I have on hand.  And my water profile calcium ratio will use a bit more chloride than sulfate.  I'm going estimated 1.048 OG, 41 IBUs, target pH of 5.4 and mashing at 149F for 90 minutes.

Well, I brewed the alt, and tagged on my first try at a New England style Pale Ale as well, with Summit (bittering) and at 1 minute Galaxy, Calypso, Mosaic and a bit of Citra.

22 gallons (to yield 20 gal beer) in a 10.5 hr day (including clean-up and put away), that's also a first for me.  All went very well actually.

2
I made a couple stirplate starters that are ready to be decanted (10 gal batch), using k97 from my last brew of a kolsch, and tomorrow am going to make a Uerige-style Dusseldorf altbier, based on Denny's old clone info, but cheating slightly on malt ingredients to use what I have on hand.  And my water profile calcium ratio will use a bit more chloride than sulfate.  I'm going estimated 1.048 OG, 41 IBUs, target pH of 5.4 and mashing at 149F for 90 minutes.

3
Kegging and Bottling / Re: Nitro regulator
« on: June 13, 2016, 10:01:20 PM »
Because the nitrogen gas in the beer gas mix requires being stored under greater pressure than co2, beer gas requires a high pressure tank and regulator.  Normally both the tank and regulator have a bigger diameter regulator connector and match-up connection nozzle than a co2 regulator/tank.  Also, the high pressure tanks have a female threaded connection nozzle, rather than the male thread connection nozzle of a co2 tank.

Apologies if I'm using the wrong descriptive terms, but I hope you get the picture.

4
Kegging and Bottling / Re: Quick fix for leaky poppits?
« on: June 09, 2016, 07:06:31 PM »
Assuming you are talking about the "out" poppet, i would first ascertain if it is clogging, normally occurs from dry hop residue.  If you have lots of that in your keg, either transfer to another keg via jumper set-up, or maybe jury-rig the bottom end of the dip tube with screen or mesh bag (sanitized of course), or saw off 1/4" of the bottom of the beverage dip tub to get above the particulate.  Otherwise be sure after transporting to let the keg sit a long time in the upright position (a few hours), so particulate settles to the bottom, below the dip tube, and hopefully it won't suck in more debris as you pour beer.

If you don't think the poppet is clogging, you'll probably be ok releasing keg pressure, remove the poppet(s), and add a bit of keg lube to the o-ring(s), re-sanitize, and then re-tighten, or as mentioned by others put on a spare different poppet from the same brand keg.

5
BJCP written exam on Saturday.

I hope this went well today Jeff!!!!

6

Yeah, I know a couple brewers who finish cooling with pumps in ice water. My sanitation (like most here) is good enough to sit the bucket in the fridge and be just fine. I just don't like having to. This worked really well. This is the one I bought. No need for one bigger than 1/4 hp :    http://www.amazon.com/Superior-Pump-91250-Thermoplastic-Submersible/dp/B000X05G1A/ref=sr_1_1?ie=UTF8&qid=1462642979&sr=8-1&keywords=1+4+hp+submersible+pump

Sounds great, just ordered one.  It helps to let someone else research a good product.  Thanks.   ;D

7
Summer Tex-Kolsch time for me:

90% Pils
5% white wheat
2.5% Vienna
2.5% Munich (10 lov)

Mash 149 for 90 (while I put kids to bed)

22 IBU German Tradition at 60m

Wy2656 @ 60

I brewed a pretty similar kolsch today:
83% pils
11% white wheat malt
6% vienna

"Yellow Full" profile in Bru'n Water (50% RO water / 50% tap water)

Mash 150F for 90 min (I mowed the lawn during the mash)

25 IBU Hallertau Mittelfruh @ 60 min

K-97 re-hydrated and pitched at 60 and will let rise to 63F

1.048 anticipated OG, 1.046 actual OG (80% brewhouse efficiency)

My first kolsch.

Last weekend I brewed a Mandarina Pale Ale


8
I'm still brewing 11 gal batches to yield 2 full cornies, and normally my 4-tap kegerator has a different beer on every tap.  I feel like it's not that much more work to brew 10 gallons than a 5 gallon batch and I'm not crazy about just getting into enjoying a beer when wham - the little 'ol single keg kicks.  And I do have friends visiting pretty often, and sometimes give away some bombers and/or growlers, although insist on getting the empty growlers back! 

I do like the idea of brewing a 2.5 gal lower gravity beer to grow a yeast cake while yielding BEER.  Also, I keep telling myself to try more often to split batches (different yeasts) but rarely do that either, I guess because I get focused on the fermentation regimen which is easier to control with same yeast working the same in two buckets going in my ferment fridge.

Although due to a health issue I've been nearly completely on the wagon for about 6 weeks and hoping that won't last too long.  So I have made a couple beers in the meantime that do well to age a few months, namely Skotrat's Traquair House Ale clone (wee heavy), and have a batch of Rochefort 8 clone bubbling away in the ferment fridge currently.

Now in my late 50's I might have to tone down the production but honestly, I only brew about 10 batches per year, and at least a couple of them are taken to lawn parties or on fishing trips.

9
Equipment and Software / Re: Thermowells and temp probes
« on: March 01, 2016, 09:09:10 PM »
I was wondering about the cleaning aspect. It's all good to know!

Yeah, FWIW I always immediately wash and sanitize my two fermenter buckets (10 gal batches) after beer transfer to kegs, so after hitting the buckets with some PBW and a good sponge job I drop the thermowell in the left over warm PBW in a Home Depot bucket for at least 20 minutes, wipe the stem hard with a sponge to remove any bits of remaining krauesen and beer stone (smooth sponge usually works), rinse really well under hot tap water, dip in Star San, and then store the thermowell upside down/inverted so all water drains from the inside of the stem.  I don't like to put anything with hard edges, thermowell included, into my fermenter buckets - that's why the extra HD bucket.

10
Equipment and Software / Re: Thermowells and temp probes
« on: March 01, 2016, 08:40:09 PM »
I ferment two buckets at a time.  I equalize the amount of wort in each, and use a thermowell in a tight fitting hole in one of the bucket lids + a Ranco temp controller.  5.5 gal wort in a 6.5 gal bucket, with anti-foam drops and a blowoff tube.  Works fine.

Thank-you. I've been looking for a problem to fix and have been considering experimenting with a thermowell in the freezer that doesn't have a fan to circulate the air. The holes with grommets in the lids of my fermenters ought to work. Thermowell is dirt cheap too.

I used the grommet hole as the starter hole but drilled a 1" wide hole which provides a snug fit for the rubber stopper utilized in the thermowell I purchased.  Depending on your stopper, just remember to drill a hole for the narrow end of the tapered stopper since you want a good seal and don't want the thermowell to ever push through the lid into the wort when you are inserting it into your bucket lid hole.  But don't drill to small width hole either, or the lid will crack at the edge of the hole due to too much forcing the stopper into it.

This has worked really well for me.  I have a new backup thermowell but I'm still using the one I've had for maybe 8 years.  I give the stem a good soak in PBW after using, so as to be able to wipe off the beer stone that collects on it otherwise.   :)

11
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 20, 2016, 07:52:03 PM »
I had a lot of brewery stuff planned for the weekend.

Looks like I'll be taking a 4 to 6 week hiatus instead though. 



I feel your pain.  I'm waiting to see an orthopedist on Tuesday.  A recent MRI indicated I have torn labrum cartilage in my left hip and Avascular Necrosis in the weight-bearing portion of the femur head in both hips.  Most certainly some surgery and big interventions coming my way in the near future.

12
General Homebrew Discussion / Re: YCH Hop and Brew School
« on: February 20, 2016, 07:41:54 PM »
I wish it wasn't 2000+ miles away.

I feel your pain.  For me it's just 200 miles away.

13
General Homebrew Discussion / Re: YCH Hop and Brew School
« on: February 20, 2016, 01:15:59 PM »
Woohoo!

14
Ingredients / Re: Vitners Harvest Purees
« on: February 20, 2016, 12:57:15 PM »
I've used them before in secondary. I gave them 2 weeks and was at FG by that time.

Do you think there is any additional fruit flavor extracted for a letting the beer sit on the fruit puree after it is done fermenting?
[/quote4

Yes, to a point, which some in the know put at about 10 or maybe up to 14 days total on the fruit.  Otherwise there is a potential for sliminess and/or contamination/off flavors.

YMMV depending on the fruit and its origin.

edit: personally, I recommend pasteurizing fruit puree used if it doesn't come that way.

15
General Homebrew Discussion / Re: YCH Hop and Brew School
« on: February 20, 2016, 12:40:15 PM »
Wow, thanks Denny!  I had never heard about this.  I'll be calling them on June 6, at 8:00 am to register!  And hopefully get a chance to meet Steve after class hours since he's local (if he won't be attending), and looking forward to meeting Jim and all other fellow forum craft brewers whom will be there, including finally getting to meet Denny, if he will be there presenting or otherwise attending.

Pages: [1] 2 3 ... 28