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Posted on 2/5/14 at 3:25 pm to BugAC
quote:
Unless i was doing a pilsner or lager, I wouldn't consider adding to our water other than 5.2. I've read that acid malt is typically used for this type of application. Your thoughts?
Personally, if I were using BR tap water I would use phosphoric acid to drop the PH and then add calcium carbonate, gypsum, other salts to get my chloride/sulfate ratio where I wanted it.
All 5.2 does is add a bunch of salt to your mash and buffers your PH. It was designed for a brewery that had a variable water source over the course of the year and didn't want to track that variability and deal with the changes.
Five Star makes a lot of good products, but I wouldn't use this one.
Posted on 2/5/14 at 4:42 pm to Fratastic423
quote:
I hypothesize that some beer backflowed into my gas system at some point. Then spread into the other 3 kegs. I originally thought that I was screwing something up in the brew process, but beers that were not in the kegerator didnt have the souring issue. And all 3 beers in the kegerator had the same sour funk to them. The only thing connecting the 3 was the gas system.
How did you go about cleaning the regulator? Or did the contamination not make it that far back into the system? Bummer.
Posted on 2/5/14 at 5:25 pm to BottomlandBrew
quote:
How did you go about cleaning the regulator? Or did the contamination not make it that far back into the system? Bummer.
Ehh, that would reallly suck.
Don't like hearing about things like that. I wouldn't be a happy camper if I got 2 or 3 things on tap at the house and all of the sudden had souring issues.
ETA: Bug, there is also a water vid on the Brasseurs page that might give you a little more info or understanding.
LINK
This post was edited on 2/5/14 at 5:31 pm
Posted on 2/5/14 at 9:25 pm to BottomlandBrew
I'm just hoping that it didn't get past the manifold. I soaked the manifold in bleach but didn't do anything to the regulator.
I did pour out probably 11 gallons of beer the other day. So Whoop
I did pour out probably 11 gallons of beer the other day. So Whoop
Posted on 2/6/14 at 4:16 pm to Fratastic423
Anyone have experience with the tubing between the keg and the faucet filling up with gas instead of liquid after a short period of time screwing up the pour on a pint?
Everything seems tight but air bubbles come up through the dip tube and fill up the beer line with air.
Not sure what the problem is.
Everything seems tight but air bubbles come up through the dip tube and fill up the beer line with air.
Not sure what the problem is.
Posted on 2/7/14 at 8:30 am to s14suspense
quote:
Anyone have experience with the tubing between the keg and the faucet filling up with gas instead of liquid after a short period of time screwing up the pour on a pint?
Everything seems tight but air bubbles come up through the dip tube and fill up the beer line with air.
It sounds like you have CO2 coming out of solution in your lines...
Is it possible that the beer is over carbonated?
Posted on 2/7/14 at 9:45 am to s14suspense
I would assume that there is a small leak somewhere where air is getting in. Or what Grad said, that gas is coming out of solution.
So its not foaming but rather nothing but air is coming out?
So its not foaming but rather nothing but air is coming out?
Posted on 2/7/14 at 9:46 am to s14suspense
What temperature is your kegerator set at? Any fluctuations in it recently? My only guess is the temperature has risen some and CO2 has come out of solution.
No, scratch that being my only guess. Maybe something in your dip tube is dirty and giving the CO2 a reason to come out of solution. Similar to pouring beer in a dirty glass. The bubbles form on the side of the glass. Maybe bubbles are forming in your dip tube and then rising up after you're done pouring. Just a thought. I really have no idea.
No, scratch that being my only guess. Maybe something in your dip tube is dirty and giving the CO2 a reason to come out of solution. Similar to pouring beer in a dirty glass. The bubbles form on the side of the glass. Maybe bubbles are forming in your dip tube and then rising up after you're done pouring. Just a thought. I really have no idea.
Posted on 2/7/14 at 10:35 am to BottomlandBrew
Racked my saison to the secondary on top of the oak chips last night. Man, this beer is going to be good. I tasted a bit of the wine that was soaking with the oak chips. I'm starting to think that that oak, will make this thing incredible. I was worried, initially, because i wanted to drink it in a matter of a couple weeks. But now, if this think ages a bit with the hints of oak, it will be incredible.
I will definitely be sharing this one with you peeps, if i can get it to y'all.
I will definitely be sharing this one with you peeps, if i can get it to y'all.
Posted on 2/7/14 at 4:29 pm to BugAC
another question. Would 5.4 ounces (2.7 volumes CO2) corn sugar be too much for bottle carbing my saison? How many volumes of CO2 would you suggest?
ETA: I'm getting nervous about over carbing, because the beer tastes excellent so far.
ETA: I'm getting nervous about over carbing, because the beer tastes excellent so far.
This post was edited on 2/7/14 at 4:31 pm
Posted on 2/8/14 at 12:57 pm to BugAC
Got my first all grain sitting in the mash tun. Temp is stable, but do I need to mix it up any or just let it sit?
Posted on 2/8/14 at 1:19 pm to LSURoss
Either or. What's your sparge method?
Posted on 2/8/14 at 2:27 pm to s14suspense
Fly. I rigged up a diy cooler mash tun and just went with it. 
the gravity of the mash was 1.040
Got it boiling now and dropped an ounze of citra at 30 minutes
the gravity of the mash was 1.040 Got it boiling now and dropped an ounze of citra at 30 minutes
Posted on 2/9/14 at 8:11 am to LSURoss
Southern Pecan clone went in fermenter last night. woke up this morning to a bubbling brew 
Posted on 2/9/14 at 9:48 am to gmrkr5
Didn't find a fridge in time so today is bottling day
Posted on 2/9/14 at 7:01 pm to LoneStarTiger
Y'all ever dry hop a beer and have it "not work"?
There is very little hop smell to this pale ale I just bottled, but when I ran water into the fermenter that only had the trub and hop material left, my entire kitchen smelled of hops. It's like it didn't infuse into the beer.
There is very little hop smell to this pale ale I just bottled, but when I ran water into the fermenter that only had the trub and hop material left, my entire kitchen smelled of hops. It's like it didn't infuse into the beer.
Posted on 2/10/14 at 8:48 am to LoneStarTiger
bump for the workday
Posted on 2/10/14 at 9:16 am to LoneStarTiger
quote:
There is very little hop smell to this pale ale I just bottled, but when I ran water into the fermenter that only had the trub and hop material left, my entire kitchen smelled of hops. It's like it didn't infuse into the beer.
How long and at what temperature?
Posted on 2/10/14 at 9:22 am to s14suspense
that I dry hopped?
68 for 7 days
68 for 7 days
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