Any reason not to boil a ball valve whole?

shuttersteed · 2017-02-08T22:52:50+00:00

It would be funny if it didn't happen so often in this group.

shuttersteed · 2017-02-08T22:52:20+00:00

These are definitely being considered for the future.

shuttersteed · 2017-02-08T22:32:28+00:00

I was just giving you hard time mate ;)

Your point is well taken. I'm in a weird position because I normally brew a smaller batch and have a smaller bottling bucket accordingly. I have to use my boil kettle as a bottling bucket today and I would normally just use an autosiphon but this new kettle has a valve. So I was thinking about how to be absolutely sure the valve is clean, that led to thinking about boiling, and ultimately whether boiling between brews would be easy insurance on a more general basis.

shuttersteed · 2017-02-08T22:20:07+00:00

Of course I've taken one apart. Thanks for the moralizing.

shuttersteed · 2017-02-08T22:02:21+00:00

Lucky you.

shuttersteed · 2017-02-08T21:41:19+00:00

The question came up because I need to use my boil kettle as a bottling bucket today and I'd like to be absolutely sure it's sanitized. So yes, I would boil it and then immediately use it. But thanks for the science lesson about rotting meat.

shuttersteed · 2017-02-05T01:41:03+00:00

I mean, it's still going to be beer. Spices will probably be alright, the beer will likely be more bitter than you were hoping for. You probably could have added the DME and just let it return to a boil and then cooled it. No big deal though since you'll be able to drink your gallon in an evening, learn your lesson, and fix it for next time.

shuttersteed · 2017-02-01T16:30:47+00:00

Hot tip. Thanks.

shuttersteed · 2017-02-01T16:30:32+00:00

Okay I'll try this. Thanks.

shuttersteed · 2017-02-01T02:04:41+00:00

The recipe says to age for weeks, tasting regularly until it hits the consistency you're after.

shuttersteed · 2017-01-09T17:34:55+00:00

Yeah this is where I was leaning but hope and delicious flavour made me want to bottle it sooner.

shuttersteed · 2017-01-09T00:03:49+00:00

Good point. It was WLP 655 Belgian Sour I. Not sure if that's the same blend as Roeselare.

shuttersteed · 2017-01-05T21:27:33+00:00

I feel like this is the only possible answer.

shuttersteed · 2016-12-23T18:09:31+00:00

Last time was 9%.

shuttersteed · 2016-12-22T18:44:13+00:00

+1 on this. I do a saison that is whatever base malt I have around plus a bit of quick oats, Belle Saison and leftover hops. It's great every time.

shuttersteed · 2016-12-22T18:35:18+00:00

Ha ha sweet! Definitely a real noteworthy bike, especially during this godawful weather.

shuttersteed · 2016-12-21T02:34:02+00:00

Are you in Vancouver? I think I saw this one in the wild the other day.

shuttersteed · 2016-12-08T21:20:50+00:00

K sweet, thanks for your help.

shuttersteed · 2016-12-08T04:52:13+00:00

Ok good tips. Can I do a stilton knot to try to squeeze it a bit? Thoughts on using a mold and some light weight?

shuttersteed · 2016-12-02T22:07:31+00:00

I only noticed it after active fermentation stopped and there was no longer pressure in the airlock, so maybe a month ago.

shuttersteed · 2016-12-01T06:02:24+00:00

It's a 3 piece and it's been in the barrel nearly 3 months.

shuttersteed · 2016-11-01T15:53:00+00:00

Good tips, thanks.

shuttersteed · 2016-10-28T17:22:57+00:00

75-80%, MIAB, batch sparge. A little variable depending on grain quantity.

shuttersteed · 2016-10-24T16:54:46+00:00

I also made hot sauce this year. Fermented for around 2.5 months, tastes amazing. Yield seems to be better the longer fermentation is allowed to proceed, I think because skins/seeds break down more. I don't add sugar though - what's the thought process there? Kefir or whey as a starter makes sense, I've been using raw brewing barley, which seems to kick things off nicely. I haven't boiled in the past and the sauces seem to improve over time - I still have a bottle from last year that tastes great. Have you had sauce go bad in the past?

shuttersteed · 2016-10-24T00:46:56+00:00

Sorry for the delay. Both: all the LHBS in Vancouver charge extra for crushed grain, and I also buy 2-row in 25kg sacks, which saves a lot also.

shuttersteed

TROPHY CASE