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Forum: Bottling/Kegging 06-04-2014, 06:47 PM
Replies: 6
Views: 387
Posted By solavirtus
No problem, glad to share. I would warn...

No problem, glad to share.

I would warn that you have to use a gas QD to fit right, which is why the need for threaded to make it easy. I charge the 2 liter with some CO2 to help, too.
Forum: Bottling/Kegging 06-04-2014, 02:45 AM
Replies: 6
Views: 387
Posted By solavirtus
A little off topic, but I use my carbonator cap...

A little off topic, but I use my carbonator cap to clean and sanitize keg lines. Just mix up some PBW in a 2 liter, run it through. Gravity does the work. Rinse, and repeat with Star San. Real easy...
Forum: Bottling/Kegging 04-24-2014, 03:19 PM
Replies: 62
Views: 26,589
Posted By solavirtus
42 F, with 8-10ft lines. The 8 ft taps...

42 F, with 8-10ft lines. The 8 ft taps occasionally throw a little too much foam, depending on the beer. Most ales are at 11 psi, lagers and ciders a little higher, 12-14 psi
Forum: General Beer Discussion 01-16-2014, 04:14 PM
Replies: 295
Views: 53,683
Posted By solavirtus
Depends on how many vials/packs you're talking....

Depends on how many vials/packs you're talking. Probably needs more than a qt.
Forum: Brew Science 11-15-2013, 02:23 PM
Replies: 5
Views: 925
Posted By solavirtus
From experience, about 20% rye in a light (no...

From experience, about 20% rye in a light (no roasted or crystal malts) saison caused by my pH to be high by 0.2-0.3 compared to my measurements and Bru'n Water estimates. For that calc, I assumed...
Forum: Brew Science 10-26-2013, 04:11 PM
Replies: 3
Views: 391
Posted By solavirtus
That's really interesting. I wouldn't have...

That's really interesting. I wouldn't have guessed it was such a complicated phenomenon.
Forum: General Techniques 09-27-2013, 01:16 PM
Replies: 8
Views: 846
Posted By solavirtus
Mashing the pumpkin worked really well, and I'm...

Mashing the pumpkin worked really well, and I'm glad I used rice hulls. No sparging issues at all on my 10 gal cooler and false bottom. I also conditioned the malt before milling to keep more husks...
Forum: General Techniques 09-27-2013, 03:27 AM
Replies: 8
Views: 846
Posted By solavirtus
I have this one with an 1056 finishing up...

I have this one with an 1056 finishing up fermenting. Samples taste and smell awesome. I'm really looking forward to it from around Halloween to Thanksgiving.
Forum: General Techniques 09-06-2013, 06:12 PM
Replies: 16
Views: 1,129
Posted By solavirtus
50' recirculating immersion chiller with a pump...

50' recirculating immersion chiller with a pump here. It's a huge upgrade from the 25' standard IC I had before. It helps that groundwater here in the rural north is always nice and cool, 50-55...
Forum: General Beer Discussion 08-29-2013, 06:02 PM
Replies: 49
Views: 3,063
Posted By solavirtus
I entered 3 beers in the same competition the OP...

I entered 3 beers in the same competition the OP is talking about. It's my first after brewing for over 3 years. Of note, there was a shortage of judges as well. My scoresheets imply the judges'...
Forum: Wheat and Rye Beer 08-15-2013, 10:38 PM
Replies: 11
Views: 1,848
Posted By solavirtus
This looks really interesting. I just got a used...

This looks really interesting. I just got a used whiskey barrel from a craft distillery that once held their rye whiskey (and a wheat whiskey). I'm tossing around ideas for recipe, and this is...
Forum: Recipes/Ingredients 08-15-2013, 10:33 PM
Replies: 2
Views: 330
Posted By solavirtus
Looks interesting. I would be careful with the...

Looks interesting. I would be careful with the black malt. 0.25 lb isn't that much, but it has a pretty acrid/burnt roastiness that doesn't necessarily imply "smooth". Maybe ditch the black malt...
Forum: General Beer Discussion 08-15-2013, 10:30 PM
Replies: 18
Views: 1,596
Posted By solavirtus
what kind of yeast are you planning on using? ...

what kind of yeast are you planning on using? That usually makes a big impact on how I classify beers. You can stretch some of the specs like IBU and gravity, but it's tough to brew Belgian style...
Forum: Recipes/Ingredients 08-14-2013, 06:07 PM
Replies: 5
Views: 361
Posted By solavirtus
Alright, here's an imperial brown ale to age in...

Alright, here's an imperial brown ale to age in the barrel. The base recipe is Janet's Brown, but the later hopping is changed, and the chocolate upped by 0.25 lbs / 5 gal. I still would need to...
Forum: Recipes/Ingredients 08-14-2013, 04:26 PM
Replies: 5
Views: 361
Posted By solavirtus
Hmm... I'm thinking a big/imperial american amber...

Hmm... I'm thinking a big/imperial american amber or brown. I'm going to throw together a recipe and post it up here.
Forum: Recipes/Ingredients 08-14-2013, 03:47 PM
Replies: 5
Views: 361
Posted By solavirtus
That was my first thought. I did an RIS about ...

That was my first thought. I did an RIS about year ago, so I'm kind of thinking along different lines. Plus, some of the barrel-aged beers I've had that were not RIS were quite good. Any thoughts...
Forum: Recipes/Ingredients 08-14-2013, 03:48 AM
Replies: 5
Views: 361
Posted By solavirtus
I need whiskey barrel ideas

For an excellent gift, SWMBO bought me a used 10 gallong whiskey barrel because she'd heard me carrying on about how it would be nice to get one to age a beer in. She got it from Finger Lakes...
Forum: Brew Science 07-10-2013, 08:53 PM
Replies: 6
Views: 723
Posted By solavirtus
Yooper, how long do you then whirlpool at...

Yooper, how long do you then whirlpool at 140-150?

I just started using a whirlpool IC and I'm not sure how to handle the flameout additions.
Forum: General Techniques 06-25-2013, 03:56 PM
Replies: 143
Views: 116,125
Posted By solavirtus
Thanks winvarin. I'll give something like that a...

Thanks winvarin. I'll give something like that a try on the next batch. I only have the single port on my kettle, so I may just try without removing the chiller or removing it and just running the...
Forum: General Techniques 06-24-2013, 06:25 PM
Replies: 143
Views: 116,125
Posted By solavirtus
I'm in a similar situation with a morebeer...

I'm in a similar situation with a morebeer recirculating IC. I pump from the bottom of the kettle up to the recirculation arm. After using it for the first time this weekend, it chilled great, but...
Forum: Bottling/Kegging 05-29-2013, 02:56 AM
Replies: 754
Views: 309,790
Posted By solavirtus
The yeast don't need oxygen to produce carbon...

The yeast don't need oxygen to produce carbon dioxide, so purging the headspace is perfectly safe. Also, not purging it is probably fine, since the yeast will consume whatever oxygen is there. Others...
Forum: Fermentation & Yeast 02-13-2013, 04:49 PM
Replies: 33
Views: 2,544
Posted By solavirtus
+1 Pacman. It provides my beers and nice "bright"...

+1 Pacman. It provides my beers and nice "bright" flavor, and hops come through very well. It beat 1056 and 1272 in split batch blind tastings I set up.
Forum: Brew Science 01-09-2013, 05:03 PM
Replies: 386
Views: 47,921
Posted By solavirtus
Maybe because you were adding the lactic acid to...

Maybe because you were adding the lactic acid to both mash and sparge water? I realized I wasn't adding enough at first because I was adding salts and acid to my total water, but I think the acid...
Forum: General Techniques 12-01-2012, 07:28 PM
Replies: 2
Views: 566
Posted By solavirtus
I know the processes are different, but I don't...

I know the processes are different, but I don't know the impact on flavor. I would think it's noticeably different.
Forum: American Ale 11-23-2012, 02:00 PM
Replies: 3,075
Views: 671,382
Posted By solavirtus
Welcome to a great hobby! You will have to...

Welcome to a great hobby!

You will have to prime with some kind of fermentable sugar to carbonate. A simple sugar like table sugar or corn sugar is most commonly used. Check out the...
Showing results 1 to 25 of 219

 
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