Search results

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

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

  1. orangehero

    New England IPA "Northeast" style IPA

    Not to poop on your poop stir but what are Low-O2 methods and in what way are they effective regarding NEIPA's?
  2. orangehero

    Brew without sanitation

    Have you heard of pee as sanitizer?
  3. orangehero

    K-RIMS build question

    Butterfly valves are really only meant to be either open or closed, not very good at regulating flow rate. Diaphragm valves, globe valves, and even ball valves are better for that purpose.
  4. orangehero

    Show us your Kegerator

    Those lab chambers are sweet!
  5. orangehero

    Interesting German Brewing PDF

    Could you elaborate on your method? So you have a pressurized container of priming solution that you are somehow attaching to the pressure release valve on the keg lid, and transferring without opening it to atmosphere?
  6. orangehero

    Pressurized Closed Loop Corny Keg Fermenting

    I don't see any silicone in the OP's setup. It looks like he uses the most common black Buna-N rubber o-rings, which are just fine. They have the lowest permeability of any other common o-ring materials.
  7. orangehero

    Connecticut Portuguese Floor Corker

    I'm local and I will take it. PM sent.
  8. orangehero

    Starsan and silicone hose?

    Long term exposure of phosphoric acid (e.g. Star-San) can damage silicone. I've had silicone o-rings dissolve in Star-San. My recommendation would be to limit contact and keep temperatures low.
  9. orangehero

    20 lb of sugar and a jar of yeast nutrient

    A lot of the flavor development utilizing the maillard process is dependent on the nitrogen source. In the case of wort the amino acids and proteins are resulting different (tasting) maillard products. If I remember correctly RyanBrews was experimenting with how different sources of the amino...
  10. orangehero

    Brew-Boss Giveaway! 20 Gallon Kettle

    Thanks for the opportunity!
  11. orangehero

    Caustic Cleaner for Equipment

    Be careful using Acid #5 with silicone. Works great on stainless, though.
  12. orangehero

    Does the bottle shape and color really make any difference?

    If I had a choice I would go with punted amber bottles.
  13. orangehero

    A short note on sanitary (Tri-Clamp) fittings

    Sanitary specification is a complex topic when dealing with food and especially pharmaceutical applications. Even the finish on stainless steel surfaces needs to be at a certain level of polish, which many of the popular homebrew pumps (e.g. March) lack even if you were to remove all threads not...
  14. orangehero

    New England IPA "Northeast" style IPA

    Do you have any new thoughts on competing with this in BJCP competitions now that the style is more widely known? What would be the best categories in the 2015 guidelines?
  15. orangehero

    OFFICIAL Kate the Great Russian Imperial Stout Clone

    I've aged this in a carboy for over a year and it turned out amazing. Added a modest amount of oak (50 g French oak cubes in 5 gal) and forgot all about it. The two year old bottles won third place at a competition. Alcohol, phenols, and other roast malt derived antioxidants protect a beer this...
  16. orangehero

    Pros/cons of aerating with pure oxygen

    I use a clean 0.5 µ stone so in my experience that is definitely not the case. You are saying that you use a 0.5 µ stone with 1 LPM flow rate and the O2 is immediately dissolving?
  17. orangehero

    Pros/cons of aerating with pure oxygen

    I use 1/16 LPM flow rate and even then there are bubbles forming on the surface. I have a spreadsheet to estimate how long to flow O2 at a certain flow rate to get the concentration I want. Using 1 LPM seems to me like a big waste of O2.
  18. orangehero

    Wyeast 3724 Belgian Saison - they were right!

    I used this yeast for the first time recently. Large dose of pure O2, pitched the appropriate size starter, pitched at 70°F and allowed to ramp to 90°F over 4 days, with loose foil over fermentor opening. Still got stuck at 1.035. After several weeks of very very slowly dropping in gravity...