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Search: Posts Made By: cockybitz
Forum: General Techniques 05-01-2014, 05:25 AM
Replies: 23
Views: 1,795
Posted By cockybitz
I throw them all in... Then I move my beer into...

I throw them all in...
Then I move my beer into a paint bag that is inside of another large pot so that it does not clog my CFC. I really need to get a new method to this trainwreck.
Forum: All Grain & Partial Mash Brewing 04-30-2014, 08:04 AM
Replies: 71
Views: 5,697
Posted By cockybitz
I have just one bag of base malt. I got 55lb of...

I have just one bag of base malt. I got 55lb of maris otter for $47, so it works out for me to just use that.

The last bag lasted me 3 years.

Walmart sells containers that seal tight enough...
Forum: All Grain & Partial Mash Brewing 07-31-2013, 09:29 AM
Replies: 7
Views: 605
Posted By cockybitz
I did the same filter as well, with poor results....

I did the same filter as well, with poor results. Furthermore, I suggest using PEX and cutting slits in it.
Forum: General Beer Discussion 07-16-2013, 10:50 AM
Replies: 9
Views: 481
Posted By cockybitz
Working in health care I am around enough bugs...

Working in health care I am around enough bugs that will kill ya. I enjoy the good ones to crowd out the bad.
Forum: General Beer Discussion 07-16-2013, 10:32 AM
Replies: 13
Views: 798
Posted By cockybitz
I've not encountered a problem in my 25 or so...

I've not encountered a problem in my 25 or so batches, but I would suggest a soak in Oxi clean followed by a soak in bleach water before I replaced any of them.
Forum: Fermentation & Yeast 05-08-2013, 11:03 PM
Replies: 14
Views: 846
Posted By cockybitz
You could do it with a micropipette. Place on...

You could do it with a micropipette. Place on slide and count. Then figure how many drops make 1mL and total volume. Would give a rather accurate estimate that is probably accurate to 10%.
Forum: All Grain & Partial Mash Brewing 04-11-2013, 02:45 PM
Replies: 9
Views: 598
Posted By cockybitz
it is because your nose has become numb to smoke

it is because your nose has become numb to smoke
Forum: General Chit Chat 03-23-2013, 03:16 PM
Replies: 138
Views: 9,983
Posted By cockybitz
Get it to boiling and I assure you almost all the...

Get it to boiling and I assure you almost all the water will leave. BTW, you can burn soap. I had that with my first batch that I did not stir and the center turned a brown color. I do mine in a...
Forum: General Chit Chat 02-25-2013, 03:40 PM
Replies: 138
Views: 9,983
Posted By cockybitz
I got some fat from the butcher. People...

I got some fat from the butcher. People regularly mix it with deer meat for sausage, since deer tends to be more lean. I put it through my meat grinder and threw it in the crock pot. I then pulled...
Forum: Fermentation & Yeast 02-19-2013, 04:35 AM
Replies: 58
Views: 11,561
Posted By cockybitz
It will take months. The warmer the temperature,...

It will take months. The warmer the temperature, the faster it will condition.
Forum: All Grain & Partial Mash Brewing 01-22-2013, 02:26 PM
Replies: 4
Views: 386
Posted By cockybitz
I use a 5 gallon and I get routinely between 85...

I use a 5 gallon and I get routinely between 85 and 90%. The smaller cooler means less liquor that remains in the mash with sparging. I usually do 5 or 6 sparges.
Forum: All Grain & Partial Mash Brewing 01-22-2013, 02:24 PM
Replies: 8
Views: 493
Posted By cockybitz
with today's modified malts, it is really not...

with today's modified malts, it is really not necessary or beneficial. I did it once. It was fun to make been using the same methods from hundreds of years ago. It really made brewing possible...
Forum: All Grain & Partial Mash Brewing 01-22-2013, 02:14 PM
Replies: 3
Views: 618
Posted By cockybitz
Pasta mill/ Polyclay press. Same thing. Use an...

Pasta mill/ Polyclay press. Same thing. Use an online coupon and get if from hobby lobby or Michaels for less than 20 bucks. Use a drill jammed into the crack to scour the rollers and give it...
Forum: General Chit Chat 01-01-2013, 10:48 PM
Replies: 138
Views: 9,983
Posted By cockybitz
I had some prime rib scraps and a bunch of other...

I had some prime rib scraps and a bunch of other trash from my recently cooked prime rib. I sent it through my meat grinder and when I heated it it separated without any issue or gristle whatsoever....
Forum: Bottling/Kegging 11-06-2012, 01:21 PM
Replies: 37
Views: 2,713
Posted By cockybitz
Please do not use these bottles. They are...

Please do not use these bottles. They are actually not as sound as you would imagine. Many also have flaws or visible bubbles cast into the glass.
Forum: All Grain & Partial Mash Brewing 11-04-2012, 09:24 AM
Replies: 7
Views: 442
Posted By cockybitz
for 4lbs just do BIAB, get 70% eff and be happy...

for 4lbs just do BIAB, get 70% eff and be happy with it. I don't think for a batch that small that it would be worth the extra efforts otherwise.
Forum: All Grain & Partial Mash Brewing 11-04-2012, 09:23 AM
Replies: 9
Views: 598
Posted By cockybitz
You want advice? Stick to 10% smoked malt for...

You want advice? Stick to 10% smoked malt for your batches.
Forum: Recipes/Ingredients 10-30-2012, 10:44 AM
Replies: 24
Views: 1,764
Posted By cockybitz
180 will unleash the pectin and cause extreme...

180 will unleash the pectin and cause extreme haze. do 160 for an hour.
Forum: General Beer Discussion 10-27-2012, 11:06 AM
Replies: 7
Views: 629
Posted By cockybitz
brewery vivant ...

brewery vivant

http://www.newbelgium.com/Community/Blog/12-09-13/Dear-Brewery-Vivant.aspx
Forum: Fermentation & Yeast 10-27-2012, 09:24 AM
Replies: 3
Views: 370
Posted By cockybitz
You could also add oxygen after the fermentation...

You could also add oxygen after the fermentation has started. The oxygen promotes more budding from the already present yeast. Yeast multiplication falls off once the oxygen is gone. Of course,...
Forum: All Grain & Partial Mash Brewing 10-24-2012, 10:38 PM
Replies: 19
Views: 1,515
Posted By cockybitz
Right. Starches in the kernel... that don't...

Right. Starches in the kernel... that don't exist because they are going to be converted.
Forum: All Grain & Partial Mash Brewing 10-24-2012, 03:50 PM
Replies: 19
Views: 1,515
Posted By cockybitz
...and an iodine test will provide proof that you...

...and an iodine test will provide proof that you no longer have starches. There is good evidence that starches are all broken into sugars with as little as 20 minutes into the mash.

Once again...
Forum: All Grain & Partial Mash Brewing 10-24-2012, 03:29 PM
Replies: 19
Views: 1,515
Posted By cockybitz
I am sure they have been fine, but the physics...

I am sure they have been fine, but the physics behind it does not change. I answered the question that was asked.

To believe that you can put specialty grains in a mash and get 100% in the pot,...
Forum: All Grain & Partial Mash Brewing 10-24-2012, 03:14 PM
Replies: 23
Views: 1,540
Posted By cockybitz
they say to stop sparging when you get to 1.010...

they say to stop sparging when you get to 1.010 running off. This is moreso tailored to fly sparging. Using batch sparges, even with SLOW runoff, I've never gotten to 1.010.
Forum: All Grain & Partial Mash Brewing 10-23-2012, 05:45 PM
Replies: 7
Views: 464
Posted By cockybitz
I reduce it while I am working my 60 minute boil....

I reduce it while I am working my 60 minute boil. Once it is plenty thick I add it to the boil. It usually takes a good rinsing of hot wort to remove it all.
Showing results 1 to 25 of 287


 
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