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Forum: General Techniques 03-02-2012, 01:21 PM
Replies: 5
Views: 1,933
Posted By PoppinCaps
I built a HERMS using a cooler MLT to recirculate...

I built a HERMS using a cooler MLT to recirculate through the HLT, but it turned out as you said, very little temp drop over the mash time. It ended up working very nicely for hands off recirculating...
Forum: Fermentation & Yeast 03-01-2012, 10:40 PM
Replies: 2
Views: 349
Posted By PoppinCaps
As long as it's done fermenting, either way...

As long as it's done fermenting, either way should be fine. Better to go with the fermentation temp of the brew you're doing, but let it down slow.
Forum: General Techniques 03-01-2012, 10:37 PM
Replies: 7
Views: 352
Posted By PoppinCaps
Still not enough info, I'd say. Try asking...

Still not enough info, I'd say. Try asking specifically for Calcium, Magnesium, Sulfate, Carbonate and bicarbonate. These are typical minerals that they should know.
Forum: Recipes/Ingredients 03-01-2012, 10:33 PM
Replies: 6
Views: 298
Posted By PoppinCaps
Could the same taste be from too hot of a...

Could the same taste be from too hot of a fermentation? I know all the ones that got away from me ended up tasting the same. If you can get it a bit cooler, maybe in the low 60s, a pilsen/saaz smash...
Forum: All Grain & Partial Mash Brewing 02-29-2012, 03:28 PM
Replies: 4
Views: 625
Posted By PoppinCaps
The honey will add about 7 points to the 5.5gal...

The honey will add about 7 points to the 5.5gal post-boil. Is that post-boil measured with the honey or without? and what was your pre-boil volume? I'm guessing that's a typo. With the honey for...
Forum: General Techniques 02-28-2012, 10:36 PM
Replies: 5
Views: 309
Posted By PoppinCaps
Calcium, Magnesium, Chloride, Chlorine or...

Calcium, Magnesium, Chloride, Chlorine or chloramine (assume this is already there), Sodium (already stated), Sulfate, Carbonate and bicarbonate is a good start. Then you can enter these into Bru'N...
Forum: Recipes/Ingredients 02-27-2012, 08:52 PM
Replies: 1
Views: 358
Posted By PoppinCaps
Wash it first, then store it is what I'd do. Make...

Wash it first, then store it is what I'd do. Make a starter and it should be good to go.
Forum: Fermentation & Yeast 02-27-2012, 04:13 PM
Replies: 10
Views: 956
Posted By PoppinCaps
Method looks good, though I would start with a...

Method looks good, though I would start with a smaller amount of wort on the first step, maybe 250ml plus the bottle dregs volume (could use a higher OG starter here since you'll be diluting with...
Forum: All Grain & Partial Mash Brewing 02-27-2012, 04:02 PM
Replies: 185
Views: 13,356
Posted By PoppinCaps
I'd second that and add that even if you want to...

I'd second that and add that even if you want to fly sparge, a wide ID silicone tube sitting on the top of the grain bed works very well. I've wasted many an hour trying to get various drip sparge...
Forum: All Grain & Partial Mash Brewing 02-24-2012, 04:17 PM
Replies: 3
Views: 494
Posted By PoppinCaps
I occasionally do a partial mash in a small 4 gal...

I occasionally do a partial mash in a small 4 gal cooler with stainless braid, and full boil on the stove if it's cold outside and I'm feeling lazy. It works well for half batch AG as well, and you...
Forum: All Grain & Partial Mash Brewing 02-23-2012, 11:55 PM
Replies: 5
Views: 377
Posted By PoppinCaps
Probably, but eh, I'm still breathing.

Probably, but eh, I'm still breathing.
Forum: All Grain & Partial Mash Brewing 02-23-2012, 04:31 PM
Replies: 5
Views: 377
Posted By PoppinCaps
Unless it was massive chunks coming off the...

Unless it was massive chunks coming off the chiller, I doubt that it was enough oxidized copper to really harm you. I did the same thing once running the wort through the chiller after letting it sit...
Forum: Electric Brewing 02-23-2012, 04:15 PM
Replies: 3
Views: 478
Posted By PoppinCaps
I have a HERMS coming from a cooler mash tun...

I have a HERMS coming from a cooler mash tun through a 6gal HLT in a crap ton of copper coil. I fill that to the top for the sparge water and mash out recirculation, and heat the mash water (usually...
Forum: Beginners Beer Brewing Forum 02-22-2012, 01:18 PM
Replies: 16
Views: 639
Posted By PoppinCaps
It's my understanding that the hop aroma is...

It's my understanding that the hop aroma is pulled out if the yeast are still in suspension. Given that, I'd make sure fermentation is totally done, gelatin it for a few days, then start the dry hop....
Forum: All Grain & Partial Mash Brewing 02-20-2012, 07:14 PM
Replies: 185
Views: 13,356
Posted By PoppinCaps
My big ones are cheaper (once amortized), more...

My big ones are cheaper (once amortized), more control on the process, ingredients, fermentability, and just plain more fun. Downsides are longer brew days and more equipment to clean.
Forum: Fermentation & Yeast 02-20-2012, 06:09 PM
Replies: 6
Views: 625
Posted By PoppinCaps
I don't see a need to transfer them off the...

I don't see a need to transfer them off the yeast. How's the temp? And how many yeast did you add at the start of each? Strange that the champagne yeast didn't start it up, but that's a lot of...
Forum: Equipment/Sanitation 02-20-2012, 06:03 PM
Replies: 10
Views: 1,565
Posted By PoppinCaps
I started at around 0.037" and got efficiencies...

I started at around 0.037" and got efficiencies the same as the LHBS mill, then went down to 0.032" without conditioning and went up by 8 points.
Forum: All Grain & Partial Mash Brewing 02-20-2012, 05:32 PM
Replies: 2
Views: 272
Posted By PoppinCaps
I calculate your brewhouse efficiency at 71%....

I calculate your brewhouse efficiency at 71%. Good, bad, it depends on what you really care about, but that's not bad. If you focus on the crush, get it a little smaller, you should be able to gain...
Forum: Recipes/Ingredients 02-16-2012, 09:51 PM
Replies: 7
Views: 362
Posted By PoppinCaps
Looks tasty to me! :drunk: That's pretty wicked...

Looks tasty to me! :drunk: That's pretty wicked bitter, I might drop it back a little, maybe drop one of the 1 oz 60 min, but that's just my taste. Also, that grain bill should give you an OG around...
Forum: Equipment/Sanitation 02-15-2012, 10:25 PM
Replies: 5
Views: 1,211
Posted By PoppinCaps
My basic understanding is that butterfly valves...

My basic understanding is that butterfly valves are like ball valves except they open a crack on both sides of the tube as the gate turns, instead of just one side like on the ball valve. So a little...
Forum: All Grain & Partial Mash Brewing 02-14-2012, 04:57 PM
Replies: 7
Views: 352
Posted By PoppinCaps
What were the actual temps for each? Sounds like...

What were the actual temps for each? Sounds like you got plenty of conversion and I doubt you'll notice a difference with or without a mash out.
Forum: All Grain & Partial Mash Brewing 02-14-2012, 04:29 PM
Replies: 4
Views: 279
Posted By PoppinCaps
You're right, that's pretty much impossible. Hate...

You're right, that's pretty much impossible. Hate to ask, but did you cool your hydro sample before reading, or convert it down to 60F? What's your grain bill?
Forum: Fermentation & Yeast 02-11-2012, 05:57 PM
Replies: 1
Views: 238
Posted By PoppinCaps
You could roll it around to unstick the yeast...

You could roll it around to unstick the yeast from the walls, but since it was already re-hydrated, my bet is that most went into the beer and you're fine. As you said, fermentation started, plus dry...
Forum: General Beer Discussion 02-08-2012, 02:50 AM
Replies: 35
Views: 1,495
Posted By PoppinCaps
Duvel clone, too much dextrose added to primary...

Duvel clone, too much dextrose added to primary after fermentation slowed, didn't let it ferment out completely, even though FG was 1.004. One bottle blew the bottom out in the guest room at some...
Forum: General Techniques 02-07-2012, 09:55 PM
Replies: 14
Views: 3,973
Posted By PoppinCaps
My opinion is no, you don't get the great hops...

My opinion is no, you don't get the great hops aroma from late additions like you do from dry hopping. Whenever I make a pale, I lean towards the dry hop, even in a small amount anywhere from...
Showing results 1 to 25 of 317

 
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