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I actually was in home depot the other day eyeing a large chest freezer for multiple kegs and the estimated electricity usage a year was like $30 so i think you're about right
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Dec 21, 2011 03:04
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Jacobey000 posted:Pretty sure I'll be getting a wort chiller soon. I've been looking around and found pretty decently priced Stainless Steel wort chillers. Is there a performance difference between copper and stainless steel? Am lessening my impact of the chiller with stainless steel? I seem to remember that the thermal conductivity of copper over stainless is a very non-issue for some kind if important crazy physics-based reason in a cooling coil kind of design. On top of that, stainless tubing will be thinner than copper but still considerably stronger and easier to clean and keep looking nice. mindphlux posted:uhhh This seems right to me. I have an absolutely gigantic very old chest freezer and a 10" tall uninsulated collar for my kegerator and I was drawing dramatically less power than any other fridge or freezer in my house. It only kicks on a few times a day. Hypnolobster fucked around with this message at 03:53 on Dec 21, 2011 |
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Dec 21, 2011 03:50
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Cointelprofessional posted:I used John Palmer's ratio and did 2/3 cup of white sugar with 2 cups of water. Amount of yeast doesn't matter near as much as the amount of priming sugar when worrying about overcarbonation. No matter how many yeast you pitch they can only eat the amount of sugar that's left in the beer. You said the bottle you had that was overcarbed was half full, which is normal. If you have too much headspace your beer will get more carbonated than if the same bottle had proper headspace.
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Dec 21, 2011 05:35
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Hypnolobster posted:This seems right to me. I have an absolutely gigantic very old chest freezer and a 10" tall uninsulated collar for my kegerator and I was drawing dramatically less power than any other fridge or freezer in my house. It only kicks on a few times a day. well, I guess that settles the debate about the actual fridge portion of a kegerator being a major cost consideration!
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Dec 21, 2011 06:04
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j3rkstore posted:
Glad everything arrived safely. Cheers! Sorry I couldn't narrow it down to six bottles.  I'm anxiously awaiting my Secrete Santa delivery!
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Dec 21, 2011 14:45
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drewhead posted:Secrete Santa Eww. e: Sent out my yeast samples today. Expected delivery is the 27th, sorry it won't make it in time for Christmas.
Bad Munki fucked around with this message at 20:47 on Dec 21, 2011 |
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Dec 21, 2011 16:58
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First brew post infection disaster. Dunkelweizen. Did a double decoction. Next time I do it I'm definitely going to make each decoction larger. Way off temps. Had to remove some liquid from the tun and heat/reinfuse. Other than that it seems to have gone well. Got around 76% efficiency (I say about because I don't have an accurate way of measuring volume in the kettle yet). Obvious activity in the fermenter a few hours after pitching. A quick whiff of the gases coming out of the blowoff smells right (no vinegar or other funkiness, just malty wheat). 2 lbs 7.9 oz Wheat Malt, Dark 1 lbs 11.7 oz Pale Malt 8.4 oz Caramel Wheat Malt 2.1 oz Chocolate Wheat (Weyermann) 4.0 oz Rice Hulls 0.327 oz Hallertau [5.00 %] - Boil 60.0 min 14.0 IBUs Wyeast 3068 of course. 2.5 gallon batch. 65% wheat. No I'm not that anal about the grain weights, that's just what BeerSmith spit out.
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Dec 22, 2011 01:33
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Sent out my SS today. Without being specific. The distance might mean it will get there on monday or tuesday, but I added a little extra thing to compensate. EDIT: I'll give a hint: It's NOT a Therminator, or a Ranco Dual-Stage. Or tissue paper. Somewhere in between. Darth Goku Jr fucked around with this message at 02:50 on Dec 22, 2011 |
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Dec 22, 2011 02:40
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Sent out my SS as well today. Should arrive there Friday 
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Dec 22, 2011 03:12
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Jo3sh posted:Looks to me like perhaps he has been tasting the hydrometer samples, and has been for a while. When I talked to the people at the local brewing supply, they said that it would take 4 weeks to finish. To be honest, I thought that only meant that it would stop fermenting. It could be that it was supposed to help with the taste. The reason I thought that early pasteurization would work out well is that I would be able to simplify the sweetening and reduce the ABV a little. I didn't get the hydrometer until a little before I took the reading, so I can't say exactly what the ABV is, but I am pretty sure it is higher than I expected. What I am facing right now as far as flavor goes is that it is so tart that I am not sure that it would benefit from any sort of sweetening short of a 1:1 ratio of sweetener to cider. I have tried mixing 3:1 non-alcoholic to hard and it is still too tart. I figure this is due to the amount of tannins in the mix. We press our cider with little fermentation and I ended up deciding to pour the last of the dark stuff in after pouring the clear in without considering how it would effect taste. As for the pasteurization method, I used the method from this thread. http://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/ I am hoping that this will age well. It isn't really bad right now, but I would like it a little more mellow. At least I swear that I have heard that cider mellows.
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Dec 22, 2011 09:16
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Hit that poo poo with some gelatin and put it in the fridge for a few days, then rack to a new vessel and taste. That'll pull a lot of the tannins out.
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Dec 22, 2011 12:57
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For the secret santa thing, do we need to provide proof of shipping to anyone? I can't even remember who's organizing it at this point, but my stuff is shipped.
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Dec 22, 2011 16:27
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I just opened a bottle of that cider I made 1.5 years ago. It used to be an unpleasant, tart, harsh drink, as recently as 6 months ago. Now it's got a mildly tart white wine flavor. So it does mellow, just very very slowly.
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Dec 22, 2011 16:57
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My SS went out yesterday, I hope it is enjoyed!
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Dec 22, 2011 19:02
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Bad Munki posted:Eww. I hadn't been back here since I typoed that and now I can't stop laughing. quote:e: Sent out my yeast samples today. Expected delivery is the 27th, sorry it won't make it in time for Christmas. Poor me, I guess I'll just be opening empty bottles on Christmas day.  I keed, I keed. I'm looking forward to my
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Dec 22, 2011 21:26
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Oh, sorry, I didn't mean for that to be unclear, but you're not my secretee, it's someone else. Didn't mean to get your hopes up, dash them, and then maybe get them up again. 
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Dec 22, 2011 21:33
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drewhead posted:I hadn't been back here since I typoed that and now I can't stop laughing. I am your santa, and I haven't had time to ship. Things are packaged and will go out tomorrow.
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Dec 22, 2011 21:43
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Got my SS today, not going to lie when I felt how light the package was I was a bit disappointed, but when I opened it up it was more than worth it. Four ounces each of Mt Hood, Willamette, Magnum, and Simcoe leaf hops for a freaking pound of delicious! My secret santa kept it really secret even afterwards. So, secret goon, thank you. Seriously. For the record, their handwriting did not suck. Pic of the swag tomorrow.
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Dec 23, 2011 06:16
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Darth Goku Jr posted:Got my SS today, not going to lie when I felt how light the package was I was a bit disappointed, but when I opened it up it was more than worth it. Four ounces each of Mt Hood, Willamette, Magnum, and Simcoe leaf hops for a freaking pound of delicious! My secret santa kept it really secret even afterwards. So, secret goon, thank you. Seriously. Holy poo poo that only took two days to get there?
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Dec 23, 2011 09:56
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Bad Munki posted:For the secret santa thing, do we need to provide proof of shipping to anyone? I can't even remember who's organizing it at this point, but my stuff is shipped. It's good to know they're going out. I'm keeping track of who gets, most people have em by now.
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Dec 23, 2011 09:57
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indigi posted:Hit that poo poo with some gelatin and put it in the fridge for a few days, then rack to a new vessel and taste. That'll pull a lot of the tannins out. That sounds ideal, any recommendation on how much gelatin? The odd thing about this was that this wasn't my first batch, just the first one to complete fermenting. The first try ended with a broken carboy. gently caress carboys. I pulled a little off of that when I racked it and I really liked it. I am certain that it was incredibly low ABV compared to what I have now, but it was much more apple flavored. It was odd, I can only figure that I didn't do a good job or mixing the chems and yeast or something because the bubbler was going at a rate of maybe once every 30 sec whereas this last batch was bubbling nearly constantly for a while. I read that opening the fermenter too often will oxidize the fermenting liquid, is there a rule of thumb for this? I would like to keep a closer eye on this the next time, but I don't want to end up with stale cider. I am thinking of trying an ESB kit next, is that easy to gently caress up?
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Dec 23, 2011 10:23
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stizu posted:The first try ended with a broken carboy. gently caress carboys. There seems to be a lot of that going around lately. Gelatin - one envelope of unflavored gelatin such as Knox brand. Here's a pretty good process I found over at (shudder) HBT: Boil 1-2 cups of water. Let water cool to ~170. Add a tablespoon of Knox unflavored gelatin. Let "bloom" for 10-15 min and cool to room temp. Add to gelatin to secondary. Add beer to secondary. Stick secondary in fridge for a cold crash. Instead of the italicized steps above, you could just pour it into your fermenter and then rack off the accumulated boogers a few days to a week later. ESB kit - ESB is a vastly underappreciated style, IMO. I think non-beer people are afraid it will be very bitter and have been conditioned to think that's a terrible thing by the American brewery industry, while many homebrewers view the label as a hollow promise because it's not a 100+IBU grapefruit bomb. What it is, is a mellow, malty, delicious, easy-drinking beer. As you have no doubt seen in this thread and its predecessors, there are some freakout points in the brewing process, especially in the first couple of batches. Overall, though, an ESB kit will tend to be less complex than some, and should therefore be harder to gently caress up. Don't forget we're all here to help you over the hump.
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Dec 23, 2011 16:45
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Haven't heard anything from my santee yet, so Magua, in case you didn't get notification, your leasing office has your SS package according to the fedex tracking and it was delivered on Monday.
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Dec 23, 2011 17:21
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crazyfish posted:Haven't heard anything from my santee yet, so Magua, in case you didn't get notification, your leasing office has your SS package according to the fedex tracking and it was delivered on Monday. I was actually there Monday, so I'm not sure why they didn't knock or leave a note. They had me worrying that they'd leave it outside now that I'm away from my apartment and I'd come back to find exploded beer ice in a box. I won't be back for another week or so, but I'll let you know how awesome it is once I'm there to try it.
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Dec 23, 2011 17:39
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Ooooh, whats this?   I got a Key Lime Mead, aged ~3 years and a Black IPA from Acceptableloss. I can't wait to give them a taste! Thanks! As for mine, it's going out today...sorry it probably won't be there by Christmas! :edit: Also, since mine are going out late, I made some custom bottle labels for each of them. Daedalus Esquire fucked around with this message at 19:04 on Dec 23, 2011 |
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Dec 23, 2011 18:32
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Jo3sh posted:There seems to be a lot of that going around lately. I didn't realize that HBT is a dirty word. I plan to buy a better bottle for the beer. I was just pissed about a five gallon chunk of glass breaking in my hands, wasting 5 gallons of cider pressed from our apples and I had read at least a few times that a secondary isn't always necessary, especially with cider. I must admit that I am a little foggy on how a cold crash works. Does the cold kill the yeast? The reason I don't understand is because, as far as I understand, lagers are fermented cold. To be honest I haven't had many ESB's, but I had a Deschutes Bachelor ESB and it was mighty tasty. I also am interested in a recipe that i have an idea of how it's supposed to come out. As opposed to this cider experiment. At least I hope it will come out something like I expect. Thanks for the gelatin procedure!
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Dec 23, 2011 19:38
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stizu posted:I didn't realize that HBT is a dirty word. Go back a few pages and find the discussion of the HBT thread about adding human remains to beer.
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Dec 23, 2011 19:44
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stizu posted:I didn't realize that HBT is a dirty word. HBT is not a dirty word, really. There actually is some good info there. There are also nine truckloads of infighting and condescension for every thread. The signal:noise ratio is pretty terrible. And yes, human remains in the beer is pretty hosed up. But what really gets me is the sifting through piles of idiocy to get the info I am looking for. I just don't read HBT anymore unless I am looking for something specific and Google points me to a thread and post.
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Dec 23, 2011 19:57
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stizu posted:I must admit that I am a little foggy on how a cold crash works. Does the cold kill the yeast? The reason I don't understand is because, as far as I understand, lagers are fermented cold. Cold crashing helps drop the yeast into sleepytime and clarifies the beer, but there will still be plenty in solution for priming.
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Dec 23, 2011 20:07
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Yesterday I stopped by my brew shop and they had guest speakers from Sierra Nevada come in to talk about their new Ovila Belgian style beer line. It actually has a really cool backstory. They got the idea of the line when they had a monastery come to them about doing a partnership with them to benefit rebuilding some of their property. They learned a lot from them and actually went over to Europe with a few of them to visit other monasteries and trappist breweries to really understand the process and I have to say, it really shows in the beer. All three of the beers are really good. Strangely enough, I actually went into the shop to buy ingredients for a Belgian golden ale so the timing was nice. 7 lbs pilsen light dry extract 1 lb aromatic malt 1 oz cascade 60 min 1 oz cascade 15 min 1 oz cascade 3 min 1 lb candi sugar .75 lb corn sugar 1 tsp irish moss Wyeast 3787 Trappist Ale Yeast
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Dec 23, 2011 20:58
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Daedalus Esquire posted:Ooooh, whats this? Awesome. Glad they got there in one piece. I've been waiting for an opportunity to use that bottle shipping foam thing. I tasted the black IPA the other day and it was pretty young. You might give it a few weeks to smooth out.
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Dec 23, 2011 21:09
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Would you mind sharing the recipe for the Key Lime mead?
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Dec 23, 2011 22:16
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drewhead posted:I hadn't been back here since I typoed that and now I can't stop laughing. It's shipped. UPS 1zE21A350311631895. Just dropped it off at the shipper, so the tracking number might not be active yet.
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Dec 23, 2011 22:30
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j3rkstore posted:Sent out my SS as well today. Should arrive there Friday Got my package from you! For those interested, I got four well-packed bombers of pumpkin ale, vienna lager, hefeweizen, and hard cider (even got my wife excited - she doesn't like 99% of beers but she loves cider). Thanks a lot!
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Dec 23, 2011 23:47
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Another question on plate chillers: I am planning to circulate boiling wort through the chiller for the last 20 minutes or so of my boil. The return port will have a 90 and a short length of pipe just inside the kettle, so it should create a nice whirlpool. After flameout, should I continue circulating back to the kettle for whirlpool while I chill, or should I just go one pass through the chiller and straight into the fermenters?
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Dec 24, 2011 00:16
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Jo3sh posted:Another question on plate chillers: Depends on your chiller, and the water temp. Using gravity, and a 50 plate chiller, I get my wort down to 1 degree over water temp on one pass.
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Dec 24, 2011 01:20
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What would you say your flow rates are like, both chilling water and wort, for that? That is, how long does it take to fill your fermenter(s), and how high do you crank up the chilling water? Edit: God, drat, I, like, commas. Jo3sh fucked around with this message at 02:23 on Dec 24, 2011 |
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Dec 24, 2011 01:56
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Cpt.Wacky posted:Would you mind sharing the recipe for the Key Lime mead? It's just a typical mead recipe with about a pound of sliced key limes and actually a small amount of crab apples as well. It was terrible at first but it aged well I think.
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Dec 24, 2011 03:40
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UPS says my Secret Santa package was delivered and signed for today, hope it made it ok!
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Dec 24, 2011 04:23
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I got a package today. Heavy for its size. Haven't opened it.
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Dec 24, 2011 04:47
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