Recent content by cnoyes

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. C

    Used Sanyo 4912 in Saint Louis

    As you probably know, this fridge is perfect for use as a kegerator. It fits 2 corny kegs and a 5 lb CO2 tank. I have not installed a tap, but instructions can be found elsewhere in the forums. Message me if interested.
  2. C

    5g all grain from 3g boils?

    I am limited to about four lbs of grain in the mash, because my cooler is only 2 gallons. More importantly, however, I'm limited to boiling only about 3 gallons on my stove. I live in the city, so I have nowhere to brew outside. Based on feedback, I think I'll stick to PM for the time being.
  3. C

    5g all grain from 3g boils?

    I've been doing the "countertop partial mash method" for my brews (4lbs grain in igloo cooler with grain bag), and I got to thinking. What if instead of adding extract at the end, I just do another 'partial' mash and boil? I think this might also be referred to as Texas Two-Step. So say I find...
  4. C

    Keg Conditioning: Development Post-Force-Carbing?

    Wouldn't this only be true if you're priming your keg?
  5. C

    When is beer most vulnerable to contamination?

    There we go. Thanks for the reply. Sorry I wasn't clear initially.
  6. C

    When is beer most vulnerable to contamination?

    Ha, drool. I disagree with you, though. I don't particularly enjoy the aroma until it's been fermenting. However, I do like the smell of the mash.
  7. C

    Im switching to better bottles !!

    I just switched to Better Bottle for primary, from an Ale Pail. I needed to use a blowoff for the first time. Good thing I caught it before it blasted all over the ceiling.
  8. C

    When is beer most vulnerable to contamination?

    Perhaps my question wasn't clear. I am not interested in when I should be concerned with sanitation. I know the answer to that. I am curious about the biological and chemical process, and how a bacterial or mold infection occurs in that respect. Does the CO2 found after primary fermentation has...
  9. C

    When is beer most vulnerable to contamination?

    So I guess your answer is anytime after cooling to pitching temps.
  10. C

    Keg Conditioning: Development Post-Force-Carbing?

    How long did you have it fermenting before kegging it?
  11. C

    When is beer most vulnerable to contamination?

    There's a lot there about how to sanitize and how important it is, but I'm not seeing anything relevant to my question. Could you be more specific?
  12. C

    When is beer most vulnerable to contamination?

    I'm wondering at what points is beer the most susceptible to contamination from bacteria or mold infection. For example, I'm guessing that it isn't very vulnerable if you're racking to a keg and putting it straight into the fridge. Anybody have any better knowledge on this than me?
  13. C

    Flat Ass Tired

    Another question: I'm guessing I have to toast the malt whole. Which means I'll have to crush it by hand, right? Is the rolling pin and a ziploc method acceptable?
  14. C

    Flat Ass Tired

    Thanks for the advice. What if I replace the Munich with extract (AHS's is 20% Munich), put the biscuit, crystal, and special roast in the mash, and add a pound of 6-row instead of pale malt, for extra enzymes? Would that be better, or will I get the same effect from steeping those specialty...
  15. C

    Flat Ass Tired

    This recipe has been mentioned here before, but it's from the Hophead on the green board, and it is reportedly extremely close to Fat Tire. I need some help converting the recipe to partial mash. Do I consider the amber malt to be enzymatic, or non-enzymatic? I have a maximum capacity for the PM...
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