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Search: Posts Made By: pabloj13
Forum: Fermentation & Yeast 01-06-2014, 06:38 PM
Replies: 6
Views: 303
Posted By pabloj13
You didn't really have that few cells. Probably...

You didn't really have that few cells. Probably on the order of 20-40 billion depending on which viability calculator you are looking at. When people refer to few cells they are normally talking...
Forum: Bottling/Kegging 01-05-2014, 12:26 PM
Replies: 17
Views: 876
Posted By pabloj13
Yeah that would get old. The locks seem like a...

Yeah that would get old. The locks seem like a pain too.
Forum: Bottling/Kegging 01-04-2014, 02:07 PM
Replies: 17
Views: 876
Posted By pabloj13
I love my collar. You could always just pop the...

I love my collar. You could always just pop the beer lines off when not in use.
Forum: All Grain & Partial Mash Brewing 06-29-2013, 12:15 AM
Replies: 123
Views: 10,516
Posted By pabloj13
+1

+1
Forum: DIY Projects 06-15-2013, 12:42 PM
Replies: 369
Views: 119,957
Posted By pabloj13
I use a brew belt with my better bottle all the...

I use a brew belt with my better bottle all the time. I'm sure the beer behind the plastic keeps it from getting too hot. Works great for me.
Forum: General Beer Discussion 05-28-2013, 10:47 AM
Replies: 99
Views: 5,524
Posted By pabloj13
Yeah this is a new revelation that was entirely...

Yeah this is a new revelation that was entirely left out of the original story.
Forum: Bottling/Kegging 05-25-2013, 06:02 PM
Replies: 10
Views: 433
Posted By pabloj13
It may need more time but it may be there is some...

It may need more time but it may be there is some temperature stratification in your setup. Is there a fan or anything? If the ambient at the bottom is 34, the top of the keg could be significantly...
Forum: General Beer Discussion 05-25-2013, 05:16 PM
Replies: 99
Views: 5,524
Posted By pabloj13
Retaliatory snobbery is a much different story....

Retaliatory snobbery is a much different story. Agreed. ;)
Forum: General Beer Discussion 05-25-2013, 05:11 PM
Replies: 99
Views: 5,524
Posted By pabloj13
It's almost like that guy has personal...

It's almost like that guy has personal preferences different from your preferences.
Forum: Bottling/Kegging 05-25-2013, 05:05 PM
Replies: 10
Views: 433
Posted By pabloj13
I wouldn't pump it up to 14psi at 34 degrees...

I wouldn't pump it up to 14psi at 34 degrees unless you are looking for 3 volumes CO2, which is a little on the high side depending on the style. It takes a little while to carb up if you are doing...
Forum: Stout 05-24-2013, 03:23 PM
Replies: 895
Views: 202,022
Posted By pabloj13
I wouldn't judge it at all at 3 weeks. This beer...

I wouldn't judge it at all at 3 weeks. This beer changes A LOT over time.
Forum: Fermentation & Yeast 05-16-2013, 03:34 PM
Replies: 29
Views: 3,739
Posted By pabloj13
I think, even with the insulation, my probe reads...

I think, even with the insulation, my probe reads a combination of ambient and wort temp. This really dampens the yo-yo effect. The temp sticker on the side of the carboy reads pretty darned...
Forum: All Grain & Partial Mash Brewing 05-16-2013, 01:35 PM
Replies: 22
Views: 2,479
Posted By pabloj13
Do not rinse Starsan. That is not the culprit and...

Do not rinse Starsan. That is not the culprit and that defeats the purpose of starsan. If you are concerned with chloramines, drop 1/4 of a campden tablet (which is potassium metabisulfate) into your...
Forum: Fermentation & Yeast 05-15-2013, 12:39 PM
Replies: 91
Views: 6,249
Posted By pabloj13
You're right. It absolutely is 6 of one, half a...

You're right. It absolutely is 6 of one, half a dozen of the other. However, this whole conversation started with:



That isn't always the case either though. Pick up Palmers How To Brew (Print...
Forum: DIY Projects 05-15-2013, 01:06 AM
Replies: 4,097
Views: 876,158
Posted By pabloj13
That's why it's cycling a lot. Put it in the...

That's why it's cycling a lot. Put it in the water. Or put it under some bubble wrap and tape it to the keg.
Forum: All Grain & Partial Mash Brewing 05-15-2013, 12:29 AM
Replies: 22
Views: 2,479
Posted By pabloj13
Don't forget chloramines from city tap water as...

Don't forget chloramines from city tap water as another source of band-aid.
Forum: DIY Projects 05-15-2013, 12:02 AM
Replies: 4,097
Views: 876,158
Posted By pabloj13
Where is the probe?

Where is the probe?
Forum: Meat Smoking, Curing and Sausage Making 05-14-2013, 03:07 PM
Replies: 22
Views: 1,007
Posted By pabloj13
Can't fix those. They are ruined. I'll dispose of...

Can't fix those. They are ruined. I'll dispose of them for you.
Forum: Bottling/Kegging 05-14-2013, 02:23 PM
Replies: 8
Views: 495
Posted By pabloj13
Any chance removing and reinstalling the liquid...

Any chance removing and reinstalling the liquid side poppit fixed it? I would imagine you removed both at the same time?
Forum: Bottling/Kegging 05-14-2013, 01:09 PM
Replies: 8
Views: 495
Posted By pabloj13
I'm glad you got it working, but that makes no...

I'm glad you got it working, but that makes no sense. CO2 can't "bleed in" at any pressure higher than the distribution pressure.
Forum: Beginners Beer Brewing Forum 05-13-2013, 07:09 PM
Replies: 5
Views: 235
Posted By pabloj13
Could be infection, bottled before it was at FG,...

Could be infection, bottled before it was at FG, too much priming sugar, not carbed completely, etc. It's really hard to say. The first three can cause overcarbonation which can give those symptoms....
Forum: Beginners Beer Brewing Forum 05-12-2013, 01:19 AM
Replies: 6
Views: 418
Posted By pabloj13
She was just trying to provide you with...

She was just trying to provide you with appropriate protocol and in no way was unchill.
Forum: Extract Brewing 05-12-2013, 01:05 AM
Replies: 7
Views: 847
Posted By pabloj13
Looks like protein/yeast rafts to me from the...

Looks like protein/yeast rafts to me from the pic.

Edit: Missed that you hadn't pitched yet. Are you sure it's not hot break protein? Is it fuzzy?
Forum: Bottling/Kegging 05-12-2013, 12:26 AM
Replies: 36
Views: 3,978
Posted By pabloj13
That's really interesting. The one batch I had...

That's really interesting. The one batch I had this on WAY worse than the others is one with cultured yeast that stalled out way before FG. These guys were probably pretty sick and nutrient starved...
Forum: Beginners Beer Brewing Forum 05-11-2013, 06:23 PM
Replies: 6
Views: 433
Posted By pabloj13
It's the fermentation temp. Generally...

It's the fermentation temp. Generally fermentation temps run 5-10 degrees above ambient during very active fermentations. Where are you putting the fermenter?
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