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51
General Homebrew Discussion / Re: Alright guys need help
« Last post by JT on August 01, 2015, 07:13:34 AM »
Thanks so much for the ideas all. using the O2 kit how does it work and what all would I need I did a search and found the wand. Do I also need a bottle or regulator? Never heard of using this contraption before.

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http://www.williamsbrewing.com/mobile/BIG-OXYGEN-SYSTEM--P3474.aspx
Here's an example of one.  Mine is a bit different than this one, but most brewers turn the oxygen on just enough that you barely see bubbles reaching the top of the carboy, but clearly see them coming out of the stone.  60 to 90 seconds is typically all you'd need. 
Pros: requires no shaking, ensures yeast have oxygen for fermentation.
Cons: it is one more thing to clean, sanitize and store.  Also, they aren't free.
The oxygen bottles are readily available at a Lowe's or Home Depot in welding supplies.   

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Edit: I like the wand from MoreBeer a bit more as the stone is detachable so it can be boiled. 
52
General Homebrew Discussion / Re: Alright guys need help
« Last post by scarecrow on August 01, 2015, 06:40:35 AM »
Thanks so much for the ideas all. using the O2 kit how does it work and what all would I need I did a search and found the wand. Do I also need a bottle or regulator? Never heard of using this contraption before.

Sent from my SM-G900T using Tapatalk

53
All Grain Brewing / Adjusting my process, almost everything went well..
« Last post by Brewtweak on August 01, 2015, 06:36:29 AM »
Thanks to Denny and all the others who've been giving great feedback over the past couple weeks. Today's mash went very well. I mashed for 60 minutes @156F and batch sparged using Denny's method. Not only did my sparge take significantly less time, but I hit my pre boil gravity dead on and got 82% Mash efficiency. I'm pleased :)

One small issue, I do half batches and my cooler is small, so I had to do a second batch sparge with about 3/4 gallon of water. On my first sparge I had a grainbed temp of 167F. unfortunately my second small one hit 175F. The second sparge took about 2 minutes so I'm hoping I had little tannin extraction. What do you think?
54
Other Fermentables / Re: Should I lager my Wine/Cider fermented with 34/70?
« Last post by smokeymcb on August 01, 2015, 06:22:24 AM »
Thanks for the replies!  I'll try to go low temp and for as long as I can lol...
55
Ingredients / Re: Carafa in a Stout?
« Last post by majorvices on August 01, 2015, 06:14:05 AM »
I have to agree 100% with Denny here (can we rename him Beer Yoda?). For a stout, you want roast character. For a porter, you will want more of a chocolate flavor. For a schwarzbier, you want more of the flavor you will get from using carafa (mildly chocolate, if at all).

And from personal experience, I brew a schwarzbier as one of Yellowhammer's flagships. And when I brewed a porter with crafa because I didn't make cholcolate malt, everyone complained that it tasted too much like my schwarzbier!

Doesn't mean you can't do it, but just know what to expect when you do! It will still be a delicious beer if you sub carafa, but it may not be "stout like" if it isn't roasty enough. For me, roasted barley is what makes a stout. Not carafa or chocolate.)

All that said, the secret for my tastes to a stout is a healthy portion of dark munich.
56
General Homebrew Discussion / Re: No head retention in lagers
« Last post by majorvices on August 01, 2015, 06:07:04 AM »
I can assure you its not the Munich or the 34/70.





Didn't you say you use chit malt?
57
General Homebrew Discussion / Re: Alright guys need help
« Last post by majorvices on August 01, 2015, 05:51:46 AM »
Adopt a strong child?
58
General Homebrew Discussion / Re: How much should i worry - No water in air lock
« Last post by majorvices on August 01, 2015, 05:48:25 AM »
You have nothing to worry about as long as there weren't fruit flies flying around the airlock. If that's the case then you have something to worry about.

Even if it was done fermenting completely it will off gas co2 for a few days which should minimize o2 effects. Even fruit flies can't fly through a pure co2 atmosphere sounless the head space was void of adequate co2 you are probably fine regardless.
59
General Homebrew Discussion / Re: How much should i worry - No water in air lock
« Last post by Slowbrew on August 01, 2015, 05:06:46 AM »
If it was actively producing CO2 you have nothing to worry about.  Infection bugs and oxygen don't swim up stream so the CO2 being released show keep it out.  I would only be a little concerned if your temp dropped a good amount and caused pressure to decrease in the carboy.  Even then I would sweat it too much.

Paul
60
General Homebrew Discussion / Re: Alright guys need help
« Last post by hopfenundmalz on August 01, 2015, 04:37:33 AM »

If one thinks of a production brewery, the beer is not lifted and shaken. Get an O2 setup. Rocking a carboy can cause a lot of splashing. For many ales I just pump into the fermenter with the valve open which causes a lot of splashing and air entrainment.

Pumps save lifting, get a pump. Or get a friend to brew with, they can do the lifting. Smaller batches, brew more often if those other suggestions aren't appealing.

Do you wear a back support when brewing? If my back is aching I will put on my weight lifting belt, and it helps me get through the day.
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