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Old 02-15-2006, 08:13 PM   #11
Aug 2005
Little Rock, AR
Posts: 334
Liked 2 Times on 2 Posts

Originally Posted by cweston
Great thread, if I do say so myself...

About keg systems: is there an easy way to keep the tap(s) under lock and key, for households with teenagers?

I trust my kids and all, and we're pretty "European" in our attitudes about moderate alcohol consumption, but I'm not stupid: I really don't want my teenagers and their friends hanging out in close proximity to an open bar.

This is quite complex and probably expensive in both time and money, but it will accurately track dispensing.

Other than that, I'd try to rig some type of clamp on the line and a lock.

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Old 02-16-2006, 02:14 AM   #12
boo boo
Jun 2005
Hearts's Delight, Newfoundland
Posts: 4,165
Liked 36 Times on 31 Posts

With all the great posts posted it is hard to add anything. But just to say to keep everything that comes into contact with your wort/beer to be, sanitized to the best of your ability and keep your fermentatoin tempertures stable.

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Old 02-16-2006, 03:54 AM   #13
Jan 2006
Charlotte, NC
Posts: 29
Liked 1 Times on 1 Posts

Since we started this thread with using the dishwasher...
I use my (wife's) dishwasher to wash/sanitize my bottles. I always rinse them after I empty one so there isn't usually a yeast cake in the bottom. When it comes time to bottle, I run the bottles through the dishwasher using the "Pots/Pans" cycle and push the "Heat Water" & "Heat Dry" buttons. By the time all 3 wash cycles and 2 rinse cycles have finished and the drying cycle finishes, the bottles are clean & sanitized with no more work than it takes to load the washer. I've discovered if I pack them tight I can get enough bottles on the bottom rack to bottle a whole 5 gallon batch of beer.

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Old 02-16-2006, 04:26 AM   #14
DeRoux's Broux
DeRoux's Broux's Avatar
Nov 2004
Beaumont, Texas
Posts: 2,959
Liked 6 Times on 4 Posts

my thing is (i guess this is a "secret") is to not try more than one new gadget, technique, or ingredient in a brew at a time. that way if something is funky or really improves the brew, it's easier to determine the cause, and easier to make changes/corrections.
DeRoux's Broux

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Old 02-16-2006, 04:43 AM   #15
Will work for beer
Dude's Avatar
Jan 2005
Knob Noster, Missouri
Posts: 8,770
Liked 89 Times on 70 Posts

You guys know the racking cane trick right? When you are cleaning a carboy and it is full of water it takes forever to empty it, right? Just take a racking cane and slip it into the carboy while it is tipped and dump(make sure the tip of the racking cane isn't under water). That sucker will drain fast.

Another one: If you soak bottles to remove labels or whatever, a quick way to fill them with water is to slip a drinking straw inside the bottle and dunk it under water. It makes a cool sound and fills up really quick.
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Gone But Not Forgotten:

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Old 02-16-2006, 05:07 AM   #16
RichBrewer's Avatar
Feb 2006
Denver, Colorado
Posts: 5,901
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Use ammonia cleaner like Parsons mixed about 1/2 cup per gallon of water to remove labels from bottles. I place them in a big Tupperware container. Most labels slide right off. The tough ones scrape off fairly easy. (Never mix ammonia with bleach!)

Harvest and re-use the yeast from the primary. I figure I can do this about 3 times saving me over $6 per batch.

Move your fermenting beer as little as possible. I used to carry it up the stairs from the basement for racking and bottling. Now I take it downstairs and it stays there until bottled/kegged. I have a shelf strong enough and high enough that I don't have to move the beer. I just rack into the secondary, move the primary, and place the secondary where the primary was. When you move fermenters around it stirs up the trub in the bottom and you have to let it settle. This way it is still and you can get more clear beer out of the fermenter. The biggest thing though is that you don't have to hall heavy carboys up and down the stairs. A chore I used to dread.

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Old 02-16-2006, 05:12 AM   #17
Beermaker's Avatar
Oct 2005
Beautiful Beaumont, TX, TEXAS!!!!!!
Posts: 839
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I always try to be completely hammered by the end of the brew session. Seems to make clean-up a bit easier.

At least till the next day anyways....
Why yes, yes I am a metrosexual!

On taps 1,2&3: Una Mas Cerveza, Ham in a Can, IPA
Primary: XINGU Clone, Rye P.A.
2ndary: Low Gluten IPA, Bourbon Oak Aged Vanilla Porter
Kegged: Sh*tty Orange Hefe, Una Mas Cerveza, Smokin Hot Blonde, Belgian Dubbel
Next up: Una Mas Cerveza, Pecan Pie

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Old 02-16-2006, 02:38 PM   #18
Brewiz's Avatar
May 2005
Stockbridge, Ga
Posts: 954
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I always use co2 to push my beer from primary to secondary and to keg. Just use a carboy cap with the racking cane, makes this a lot easier.
Do you ever see a motorcycle in front of Therapist's Office???
Insert Name Here Brew Club

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Old 02-16-2006, 05:05 PM   #19
Brew chick
Jan 2006
Barnsley south yorkshire uk
Posts: 111

After you brew get the kid's to clean up the mess to make there pocket money!
BARREL 1:nut brown ale
BERREL 2:Tolly cobbold BITTER
gales horndean best bitter
1850 whitbread porter
Grolsh amber
bud budvar
ayinger brau weisse
Broughton old jock

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Old 02-16-2006, 05:43 PM   #20
Aug 2005
Philadelphia area
Posts: 1,573
Liked 13 Times on 13 Posts

No real secrets. I try to keep things as simple as possible, clean everything before putting away and never interfere with what is going on in my brew tank.

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