http://www.brewboard.com/index.php Fri, 20 Nov 2009 22:20:30 +0000 30 http://www.brewboard.com/index.php http://www.brewboard.com/index.php?showtopic=113892 North boilermaker Sun, 15 Nov 2009 00:29:45 +0000 Fri, 20 Nov 2009 21:18:38 +0000 113892 http://www.brewboard.com/index.php?showtopic=113897
Thanks,
Sean]]> Sean jpc Mon, 16 Nov 2009 06:04:45 +0000 Fri, 20 Nov 2009 18:58:35 +0000 113897 http://www.brewboard.com/index.php?showtopic=113770 I would like it to have let's say OG as 1.050 and FG at 1.040, meaning most of the suggars are unfermentables (dextrins) and with high malt flavor (Crystal 40/120?) and dark (chocolate?)
I tried to play with some online brewing tools but even when I use only dextrin malt, the FG comes out still low, how come? I though when using dextrin malt, none of the sugars would be utilized.
So any ideas how to accomplish what I want?
One thing though. I want to bottle so I need active yeast left to carbonate by bottles,. I heard pasteurization is one way to stop fermentation and stay at high FGs but not an option for me.
Thanks!]]> nilo nilo Thu, 22 Oct 2009 21:44:20 +0000 Fri, 20 Nov 2009 16:22:09 +0000 113770 http://www.brewboard.com/index.php?showtopic=113917
Well, my buddy gave me a bottle of his brew to try...he was concerned that he overdid the spices at the end. I tried the beer and it was good, but there was an overcarb issue. When I opened the bottle, it didn't gush, but there was plenty of carb when I poured, and most of the pour was foam. But the beer was really good.

Now, on to my issue. My beer had been sitting in a keg secondary for months. I went to add the spices and the thing was under some CRAZY pressure. I went to open the relief valve and got a beer shower...I was like, ########, this has been sitting for months I expect it to be flat? The lid was under so much pressure I couldn't get it off. The only way to get to the beer was to unscrew the relief valve and get the lid off as quick as possible...foam oozed out the keg opening. So I threw the spices in the beer, got a quick sample, then closed it up.

I had two initial thoughts...one was that the primary was not over when I racked and I got fermentation going on in the secondary (I later discredited this theory). The next thought was contamination, but when I tried the beer, it tasted great...awesome in fact.

Fast forward to last evening...it had been spiced for a week, so I went to rack off the spices to another keg. Same problem. The thing was jacked with pressure and I could hardly get the lid off. So, I opened the thing, racked to a new keg as fast as I could...lost about 2-3 pints on the floor from the foaming out the top. Strangely, no yeast cake in the bottom of the keg to suggest any kind of fermentation going on in the secondary. Beer still tastes great, no sourness or off flavors at all.

Back to my buddies beer...he now has bulging bottle caps. I told him to chill it ASAP, move it to a cooler of ice water outside in case there are any bombs. I think he is going to try to uncap, let the bottles sit a little then recap to relieve the pressure. My thoughts are that he just used to much priming sugar...I think he used molasses to prime, but I don't know how much.

So, any ideas as to what's going on here, at least with my kegged beer. Help, thoughts, theories?]]> mach5 mach5 Fri, 20 Nov 2009 12:59:14 +0000 Fri, 20 Nov 2009 16:08:32 +0000 113917 http://www.brewboard.com/index.php?showtopic=113916
In the meantime I have been cultivatiing some yeast from bottles of SNPA (for the fun of it) with the same LME. I checked the SG of that and it was 1.010. Started around 1.045. Since the bulk of the LME was the same between the 2, I suspect the problem is with the yeast. There are no obvious off flavors with either the beer or the starter wort.

Not sure I did the right thing. I swirled up my starter, and took about 1.5 pints out of it (roughly 20% of it is yeast) and poured it into the fermenter with the stuck beer. I didn't want to use it all as I was preparing it for use this weekend. It is now 36 hours on. Activity in the airlock has increased slightly, going from 1 bubble every 2 minutes to 1 every 1.5 minutes.

Questions: What are the most probable causes of the stuck fermentation? Is this going to help bring the FG of the beer down? Should I have tried aerating the wort when I poured in the additional yeast (I tried to disturb it as little as possible)?

NOTE: When I initially made the beer I vigourously swirled the wort to aerate it. I don't think that is the problem, but I suppose it could be.

A second item: When I use the starter this weekend, should I just pour it all into the wort, or should I pour off most of the liquid and just add the sediment. It is under airlock and will have been settling for 2 days after I swirled it up to take some out. The LME I used was old and would prefer to keep the amount in the beer to a minimum. I have fresh LME for the new brew.]]> Highlander Highlander Fri, 20 Nov 2009 12:29:47 +0000 Fri, 20 Nov 2009 16:03:02 +0000 113916 http://www.brewboard.com/index.php?showtopic=113889 buzzkill Marvin Sat, 14 Nov 2009 16:58:03 +0000 Fri, 20 Nov 2009 14:19:31 +0000 113889 http://www.brewboard.com/index.php?showtopic=113902
Tim]]> August45th YellowDogBrewingCompany Mon, 16 Nov 2009 20:40:46 +0000 Fri, 20 Nov 2009 13:37:19 +0000 113902 http://www.brewboard.com/index.php?showtopic=113909
thanks!]]> Thorhale slothrob Wed, 18 Nov 2009 07:56:53 +0000 Fri, 20 Nov 2009 12:33:45 +0000 113909 http://www.brewboard.com/index.php?showtopic=113914 i recently brewed a scottish ale. i left it in the primary for about 5 weeks then racked it to a secordary glass carboy for clarification. a couple of days after racking, i started noticing these little white floating discs on the surface of the beer, some of which actually seem to have a hexagonal shape. the FG was in my target range and the beer did not smell off when i racked it. should i be worried about these discs? could it be mold, and if so, will it harm the beer? WillRun4Beer slothrob Thu, 19 Nov 2009 17:58:57 +0000 Fri, 20 Nov 2009 12:09:41 +0000 113914 http://www.brewboard.com/index.php?showtopic=113915 1. Do you make a starter, let it finish, put it in the fridge waiting for brew day?
2. Do you just take your smack pack, smack it, shake it and pitch?

I've heard good things about this but would like some details.

Cheers,

John]]> johnpreuss johnpreuss Fri, 20 Nov 2009 01:47:24 +0000 Fri, 20 Nov 2009 02:20:59 +0000 113915 http://www.brewboard.com/index.php?showtopic=113612
I bought it used (from someone who said it was hardly used, and it looked in fairly new condition when I bought it even though it was originally purchased years before I picked it up) and I don't know if it's in original condition or if someone might have taken it apart and forgot to put something back.

The problems I've been having are that sometimes the drive roller turns but the other one does not. It still has the O-ring but it has a flat spot on the O-ring and I think it may be causing it to stop turning when it hits the flat spot (I know I should probably just get rid of the O-ring).

Are there supposed to be any washers between the rollers and the end plates? (There are circular marks on the inside of the end plates where you can see there has been metal on metal wearing.)

What type of grease or oil should I use in the bearings?

The adjustment thumb screw broke off, any idea what size the thumb screw is or what the threads per inch is? (the thumb screw broke off the last time I was trying to use it, had to go back to the Corona mill to get the job done)

Any thing else I should know or look for?

Thanks.]]> Brewby my beer logbuyer Mon, 21 Sep 2009 01:41:20 +0000 Fri, 20 Nov 2009 01:07:33 +0000 113612 http://www.brewboard.com/index.php?showtopic=113904
Or, do most people just use kegs for session beers that do not require a lengthy aging process?
]]> ChalukBrewing logbuyer Tue, 17 Nov 2009 17:22:05 +0000 Fri, 20 Nov 2009 00:45:44 +0000 113904 http://www.brewboard.com/index.php?showtopic=113910 Thanks]]> TCBLF TCBLF Wed, 18 Nov 2009 19:01:04 +0000 Thu, 19 Nov 2009 18:58:47 +0000 113910 http://www.brewboard.com/index.php?showtopic=113912
Was wondering what method you used for cleaning the steeping bag to get all the junk out?

Thanks in advance,

San Diego Mike]]> SDMike Dave F Thu, 19 Nov 2009 01:15:00 +0000 Thu, 19 Nov 2009 18:56:09 +0000 113912 http://www.brewboard.com/index.php?showtopic=113893 I have been fermenting a little colder than the normal temps for these yeast. most recently the US-05 at around lager temps. I'm just hoping its not a bacteria infection somewhere.]]> Matt C malkore Sun, 15 Nov 2009 02:47:15 +0000 Thu, 19 Nov 2009 15:20:31 +0000 113893 http://www.brewboard.com/index.php?showtopic=113913 Some of you may remember the Beer Exchange that had been going on for a few years here on the Board. This time of year has always been a positive sharing of beers reminiscent of the season-those strongly tweaked brews that fit no other time of year than the winter-whether they be Bocks, Stouts, Porters, Imperials or otherwise. The question is...are you willing to share? I have a year old Barleywine, Robust Belgian Porter (aka Vertical Ale 9/9/9), and a BelgAm Strong Dark Ale I willing to offer up. Anyone else? sdeweese sdeweese Thu, 19 Nov 2009 03:30:29 +0000 Thu, 19 Nov 2009 03:30:29 +0000 113913 http://www.brewboard.com/index.php?showtopic=113905
I'm thinking I can remove the valve and stem and get the proper sized cork and use it for a lifetime stainless steel primary fermenter.
Any reasons why not?

]]> Datchew Thorhale Tue, 17 Nov 2009 18:08:32 +0000 Thu, 19 Nov 2009 01:10:18 +0000 113905 http://www.brewboard.com/index.php?showtopic=113911 i got a 12.5oz bottle of elderberry juice concentrate from wyldewood cellars. I was thinking about dumping it into a mead, but i would need another bottle i think. so i decided to incorporate it into a beer. I was thinking somthing lighter so the elderberry might shine through, or is my 12.5oz bottle enough? or maybe even an elderberry stout may be good if i have enough concentrate. what do you guys think? AleSmith29 jwatkins56550 Wed, 18 Nov 2009 22:31:05 +0000 Wed, 18 Nov 2009 22:51:04 +0000 113911 http://www.brewboard.com/index.php?showtopic=113898
is the cake still ok even though it has not been refrigerated?]]> politicalhero jwatkins56550 Mon, 16 Nov 2009 12:50:55 +0000 Wed, 18 Nov 2009 20:14:36 +0000 113898 http://www.brewboard.com/index.php?showtopic=113908
I added knox to help clarify the beer but have only done this before when I kegged. I am a little concerned about the beer carbonating. Is the addition of gelatin going to leave enough yeast to carbonate in the bottles or did I screw up?

This is also my first batch in about 18 months. So I kinda feel like I'm starting all over. ]]> BrewPup Dave F Wed, 18 Nov 2009 03:14:11 +0000 Wed, 18 Nov 2009 18:15:40 +0000 113908 http://www.brewboard.com/index.php?showtopic=113864
So I've had to put homebrewing on hold for a little bit, as funds are tight. However, we were able to brew on National Teach a Friend to Brew Day. Great turnout, finished three 5gal kegs of Nut Browns and Blonde, a couple growlers of Porters and Pale Ales, etc. And brewed a new Nut Brown for the winter.

Anyway, I've got a new site on examiner.com and I need readers. I am the Virginia Beach Craft Beer Examiner, and I'll be doing beer reviews and local availability, homebrew education, Beer Education, Appreciation, and History, Beer of the Week, current events and other articles.

Please feel free to comment, subscribe, or just view occasionally. I just posted my first article on Starr Hill's Dark Starr Stout, and will be doing more in the next few days.

Also, feel free to email me suggestions on topics, beers, etc. My email is bruce.teeter@yahoo.com.

Here's the link: Visit My Website

Thanks in advance, and hope to hear from you.

Bruce]]> brewce Thorhale Wed, 11 Nov 2009 05:43:34 +0000 Wed, 18 Nov 2009 08:20:54 +0000 113864 http://www.brewboard.com/index.php?showtopic=113880
A friend of mine has a blog about beer in Japan, and he recently asked the question, "What makes a "Japanese Beer" or a "Japanese Brewer"?" As an American who's brewing beer for another American in a brewery that's physically located in Japan with ingredients from around the world (including fruits, vegetables and spices from Japan), I have to admit that it's something that I've never really thought much about, and certainly haven't read about on any homebrew forum. Some interesting comments from some interesting people so far, but I'm just wondering what do you think? What makes a "Japanese Beer" or a "Japanese Brewer"?
]]> just-cj TheProfessor Thu, 12 Nov 2009 21:45:23 +0000 Wed, 18 Nov 2009 04:09:25 +0000 113880 http://www.brewboard.com/index.php?showtopic=113692

The set up I got includes a 5 gallon corney keg, 5 lb CO2 tank, regulator, a new set of seals, gas line & beer line, and a cobra dispenser.

So, I really want to build a kegerator and was wondering what frigerator models would be best suited for this use. Ideally, I'd like to be able to fit two 5 gallon corneys and my CO2 tank inside so it's not all hangin out like spaghetti on the floor.

Also, what are some good resources for towers, spigots and other hardware. I'm not sure if I want to install taps out the front of the door or if I want to use a tower.

Anyone have any suggestions for a beginner kegger?

Thanks!]]> LagerLover78 weavefish Wed, 07 Oct 2009 04:53:10 +0000 Wed, 18 Nov 2009 02:56:51 +0000 113692 http://www.brewboard.com/index.php?showtopic=113907
Edit: just me... fixed it. please delete]]> weavefish weavefish Wed, 18 Nov 2009 02:09:56 +0000 Wed, 18 Nov 2009 02:09:56 +0000 113907 http://www.brewboard.com/index.php?showtopic=113906 I am selling a ton of my brewing Gear. Please see below. All prices are firm unless otherwise indicated.

TAKE A LOOK AT WHAT I AM SELLING HERE: ALL ITEMS FOR SALE

I am located in the Greater San Francisco Bay Area

I would like to sell locally, but items like the False Bottom can be shipped. I may consider shipping for other items. Thanks for looking!




Thanks for looking!]]> serum serum Tue, 17 Nov 2009 22:27:56 +0000 Tue, 17 Nov 2009 22:27:56 +0000 113906 http://www.brewboard.com/index.php?showtopic=113870
Why is there a seemingly cult-like following demanding a GFI for electric brew systems?

If I electrically ground each of the kegs (and never touch them), can't I avoid buying the $80+ GFI 2-pole breaker?

]]> wkps2007 Monster Mash Thu, 12 Nov 2009 00:07:36 +0000 Tue, 17 Nov 2009 21:40:58 +0000 113870 http://www.brewboard.com/index.php?showtopic=113816
http://www.agrisupply.com/product.asp?pn=6...hcd2=1257201975

Has anyone used this particular product? I am not adept at welding or building a system by hand. So I thought I might be able to take this, build a small box for a pump (yes I think I might be able to hammer together a box), which would be placed in the middle of these two or off to the side. Then I would use one for my HLT and the other for the boil. My concern is whether this stand would be able to handle the weight of a full keggle. As well as I am wondering if any of you have used this and had either positive results or negative results.

I have tried to do some digging myself about it as well as called the company, but did not get anywhere. So any thoughts or feedback is appreciated.

Thanks!]]> frjeff MarkP Mon, 02 Nov 2009 22:58:23 +0000 Tue, 17 Nov 2009 18:11:53 +0000 113816 http://www.brewboard.com/index.php?showtopic=113899
I got a gig in Denver, Glendale to be exact, and will be moving there the beginning of the year. My wife and I are planning on renting a duplex/apt right away to get our bearings, but need suggestions on good neighborhoods. We'd like to be in metro denver. We're moving from minneapolis and our biggest regret here is that we never lived deep enough into the city to really enjoy it.

Any suggestions on fun neighborhoods, young professional areas (were both 25), good beer bars, etc. would be appreciated!

also, I need a good homebrew club to join!

Thanks,

B.C.]]> Bat Country malkore Mon, 16 Nov 2009 15:20:48 +0000 Tue, 17 Nov 2009 16:10:26 +0000 113899 http://www.brewboard.com/index.php?showtopic=113887
I've mashed in my SMaSH'n Amarillo Pale Ale since it dissapeared at the Carolina Brewmaster's Oktoberfest.]]> DavidS johnpreuss Sat, 14 Nov 2009 13:28:06 +0000 Tue, 17 Nov 2009 15:06:36 +0000 113887 http://www.brewboard.com/index.php?showtopic=113903
I filled my 15 gallon mash tank up with 120 degree water just enough to cover the false bottom. I then poured in 1/4 of the grain bill and added some more 120 degree water. Mixed it together, added more grain and more water. I repeated this until all the grain and water was mixed together. I used just enough water to fill in the gaps of the grain. The mash tank was full. I let it sit for an hour.
The problem came when I wanted to raise the temp to 150. I hooked up the hoses to a heat exchange sitting in 160 degree water and I was going to circulate the wort through the head exchange and back into the mash tank. I have done this in the past with no issues.

After about 2 minutes on circulating, the flow of wort stopped. I even left the valve open without the hose hooked up on the mash tank and nothing came out. If I mixed the mash up, it would flow for a few minutes but then lock up again. I fought with it for about 30 minutes.

So I decided to decant the wort and add it back in. I could only raise up the temp to about 130.

I said this is crazy it must be too compacted to work. So I transferred the mash to my larger mash tank. The same thing happened. It would not flow.

I was able to add more hot water to the larger tank but I could only get the temp up to 140, but it was way too much liquid. I let it sit for an hour at 140 and thought I would just sparge it and move on.

The flow was very slow - 10 gallons an hour. So I pumped a bunch of water on top - about 12 gallons at 170 degree and let it run off.

Well by the time it got to 16 gallon is was getting dark and I gave up.

The next morning I started to boil what did run off but it started to burn the bottom on the pot so I pitched everything.

As I was cleaning up I noticed a thick white paste in the bottom on the mash tank under the false bottom and a dingy gray paste on the top of the mash. Also the grain was tightly clumped together.

Grain Bill
28 lb Pilsner
4 lb Vienna
4.5 lb Munich
4.25 lb Corn Mash
4 lb White Wheat

So the reason for all this is to get input on what went wrong?

Thanks for any advice.
]]> beerczar jwatkins56550 Mon, 16 Nov 2009 21:26:55 +0000 Tue, 17 Nov 2009 15:04:59 +0000 113903