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Forum: Lambic & Wild Brewing Yesterday, 01:52 AM
Replies: 7
Views: 290
Posted By Bensiff
You must have gotten in on the experiment, I was...

You must have gotten in on the experiment, I was moving when he was sending out strains so I was unable to play too. Hopefully he does it again.
Forum: Lambic & Wild Brewing 07-08-2014, 04:52 PM
Replies: 7
Views: 290
Posted By Bensiff
I don't have the low temps as I want it to go...

I don't have the low temps as I want it to go through some seasonal temperature swings. But you may be on to something with the lacto. Given the bottle dreg collection went into this one I haven't a...
Forum: Lambic & Wild Brewing 07-05-2014, 06:58 PM
Replies: 7
Views: 290
Posted By Bensiff
Fastest to ropey?

Brewed a beer a month ago which got wyeast lambic blend and some bottle dregs. I haven't bothered much with fermentation control so it's been averaging low 70s. Anyway went to do the first gravity...
Forum: General Techniques 07-04-2014, 07:27 PM
Replies: 1
Views: 139
Posted By Bensiff
Certain things produce more methanol than other...

Certain things produce more methanol than other things, I believe fruits are much higher than grains for example; but, there will always be a bit of methanol in your beer or wine. However, it is not...
Forum: Bottling/Kegging 07-04-2014, 07:22 PM
Replies: 8
Views: 242
Posted By Bensiff
12' is a pretty long run of line, you might want...

12' is a pretty long run of line, you might want to redo your calculations. Off the top of my head, I my lines are around 4', in a kegerator that I hold around 35 degrees, and 8 psi on the beer.
...
Forum: Automated Brewing Forum 07-02-2014, 08:14 PM
Replies: 22
Views: 1,154
Posted By Bensiff
It would help to keep the temp equal throughout...

It would help to keep the temp equal throughout the entire HLT so that allows the element to be controlled more accurately. Otherwise the temp probe may be reading differently than what the water...
Forum: Automated Brewing Forum 07-02-2014, 03:08 PM
Replies: 22
Views: 1,154
Posted By Bensiff
The only part I don't run the herms is after...

The only part I don't run the herms is after mashing in while I get the HLT topped up and the temp adjusted. As Kal said, the constant running is a vorlauf. As you see in Kals pictures the wort is...
Forum: DIY Projects 06-26-2014, 02:45 AM
Replies: 7
Views: 254
Posted By Bensiff
Dropped the kettle off at the welder, he...

Dropped the kettle off at the welder, he suggested fabricating some brackets and then using some studs on swings with wing nuts to tighten everything down. So assuming he pulls through with good work...
Forum: DIY Projects 06-25-2014, 12:28 AM
Replies: 7
Views: 254
Posted By Bensiff
I'm paying a pro who has plenty of experience...

I'm paying a pro who has plenty of experience with sanitary welding in the good and dairy industry. Most likely he is going to cut the hole and then pull a lip with a mandrel or something to protect...
Forum: DIY Projects 06-24-2014, 10:46 PM
Replies: 7
Views: 254
Posted By Bensiff
Lid latch for kettle help

Yeah no way in hell I'm buying that thing. I'll have my buddy weld something up or use a couple TC parts and make modular version. Dropping my lid off at a weld shop tomorrow to weld the ferrule on...
Forum: DIY Projects 06-24-2014, 04:36 PM
Replies: 7
Views: 254
Posted By Bensiff
Lid latch for kettle help

I have a 20 gallon stout kettle:

https://conical-fermenter.com/30-Gallon-Brew-Kettle-with-a-Thermowell-Tangential-Inlet-and-Sight-Glass.html

which is great except for the fact that when the...
Forum: Strong Ale 06-19-2014, 06:10 PM
Replies: 2
Views: 312
Posted By Bensiff
Long aged beers naturally thin out as proteins...

Long aged beers naturally thin out as proteins and starches settle over time causing the beer to become thinner. So adding brett for that reason could easily result in a watery beer by the time you...
Forum: Cooking & Pairing 06-17-2014, 08:41 PM
Replies: 1,707
Views: 70,719
Posted By Bensiff
Yeah that is what I meant. Racks for thin crusts....

Yeah that is what I meant. Racks for thin crusts. I've only put them on wood out of the oven and that is pretty porous.
Forum: Cooking & Pairing 06-17-2014, 01:41 PM
Replies: 1,707
Views: 70,719
Posted By Bensiff
I don't think there could be a debate. Too many...

I don't think there could be a debate. Too many variables between your methods and the next persons. I just know I get a really nice crust I prefer over buying out with my method. Perhaps it's as...
Forum: Cooking & Pairing 06-15-2014, 03:35 AM
Replies: 1,707
Views: 70,719
Posted By Bensiff
I cook mine on a pizza stone as hot as I can get...

I cook mine on a pizza stone as hot as I can get my oven and then straight to a cutting board. Never had a soggy bottom.
Forum: Cooking & Pairing 06-14-2014, 04:16 AM
Replies: 1,707
Views: 70,719
Posted By Bensiff
Did you give it a light coat of olive oil? I...

Did you give it a light coat of olive oil? I always let my dough ferment a few days in the fridge in a sealed container and make a wet dough which is enough to keep it from getting a skin on it....
Forum: Equipment/Sanitation 06-14-2014, 03:40 AM
Replies: 8
Views: 371
Posted By Bensiff
Rust on Stainless Bayou Classic?

That sucks. Did you contact the vendor? I had a part break on my burner and it was completely my fault. I couldn't find a replacement so they sent me two for free (an extra just in case) even with...
Forum: Lambic & Wild Brewing 06-13-2014, 06:34 PM
Replies: 180
Views: 11,274
Posted By Bensiff
If you have amazon prime it's cheaper than the...

If you have amazon prime it's cheaper than the aha preorder due to shipping costs.
Forum: Cooking & Pairing 06-09-2014, 05:06 AM
Replies: 1,707
Views: 70,719
Posted By Bensiff
Id bet in an ideal world percent would yield...

Id bet in an ideal world percent would yield great consistency, but I assume this is pretty tough to dial in as things like ambient humidity and the RH of the flour make it hard to know. I'm right...
Forum: Electric Brewing 06-09-2014, 05:01 AM
Replies: 43
Views: 1,732
Posted By Bensiff
Why rewire from 8 to 12? If you are using a 5500w...

Why rewire from 8 to 12? If you are using a 5500w element you should be running a 30 amp breaker which means at least a 10 gauge wire. As far as your previous question about doing away with a gfci...
Forum: Electric Brewing 06-06-2014, 03:16 AM
Replies: 43
Views: 1,732
Posted By Bensiff
Sadly there are no affordable stainless based...

Sadly there are no affordable stainless based elements for us brewers. Most of us use high temp silicone to seal the base up so we don't have to worry about rusting.
Forum: Equipment/Sanitation 05-23-2014, 02:30 PM
Replies: 4
Views: 231
Posted By Bensiff
In the US it is most practical to go with the 120...

In the US it is most practical to go with the 120 as that is what the standard outlet is wired for. I'm assuming you are using this for homebrewing applications in which a 120v pump will provide...
Forum: General Beer Discussion 05-16-2014, 10:45 PM
Replies: 2
Views: 143
Posted By Bensiff
I'm thinking the real Barney Flats uses oatmeal...

I'm thinking the real Barney Flats uses oatmeal as I would imagine it might be an issue when it comes to getting labling approval to call something that which it is not.
Forum: Equipment/Sanitation 05-16-2014, 10:43 PM
Replies: 8
Views: 371
Posted By Bensiff
I don't think it really matters which type. I...

I don't think it really matters which type. I have a can of the powder. What matters is that it is oxalic acid based. Just scrub the metal down with a non-metalic scrub pad and the BKF until it is...
Forum: Equipment/Sanitation 05-16-2014, 09:53 PM
Replies: 8
Views: 371
Posted By Bensiff
The metal needs to form an oxidative layer. Jafo...

The metal needs to form an oxidative layer. Jafo is correct, Oxy won't help with this. Scrub it up with some BKF, rinse and let it sit exposed to the air and you will form that oxidative layer.
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