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AlaskanAg99
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9:13a, 3/8/16
AG
I have a 20cu ft (big as they come) keezer I need to sell. From Sears, 2.5 years old, has a collar and 9 SS shanks, analog controller. No faucets, no gas hardware. Rough cost of everything new is $1130. Selling for $700. As I wrap up my cold room build I need new longer shanks and the keezer is surplus. Also why I'm keeping the gas hardware and faucets. The shanks are all SS, and it has an SS drip tray, if that is all included then I don't have to cut the lines of antimicrobial 3/16th beer line and the liquid DQ's come with. I will clean everything prior to sale. But cost goes upto $1000 (new is $1421).

This holds about 15 kegs, or kegs and a ton of bottles. I'll put it on CL next and if no takers then I'll part it out.

Located in Katy.
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khkman22
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In reply to AlaskanAg99 • 12:46p, 3/8/16
AG
Why couldn't it just be a 7cu ft 4 tap?
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AlaskanAg99
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In reply to khkman22 • 12:51p, 3/8/16
AG
quote:
Why couldn't it just be a 7cu ft 4 tap?


It'd probably be a lot easier to sell if it were. Most likely if I can't sell it as a whole unit in 2 weeks I'm going to take it apart, restore it back to a freezer, sell it, then sell the shanks and controller all seperately. The shanks are from more beer or micromatic, but way too short to go through the coldroom wall. If you need shanks in a few weeks I'll post them up for sale here before they go on CL.
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sanitariex
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In reply to AlaskanAg99 • 7:03p, 3/8/16
AG
Daaaaaaang why couldn't this be next year when I actually have a garage? I've got a 4-tap 7 cu ft right now that I've already outgrown.
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AlaskanAg99
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8:55p, 3/8/16
AG
Unfortunately I have a 336cu ft room going live in 5 days. I need new shanks. Are you in Houston? I can store the collar, it's just pine with a laminate skin. I'll post pictures. You can have that if you want. Unless I get a buyer.

I also highly recommend acumetalfab.com for SS drip trays and towers. I've bought 3 items from them, 2 4" towers and the wall drip tray currently on my keezer.
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khkman22
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9:57p, 3/8/16
AG
Sanitariex, when do you think you might upgrade your keezer? If you wind up getting rid of your current one, would it be complete as it is right now or would you only get rid of certain parts? I would possibly be interested, depending on what it would include and where you are located.
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sanitariex
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In reply to khkman22 • 8:07a, 3/9/16
AG
Probably not for another year, I don't have the space for a larger freezer. My 7.0 has everything, I was actually just planning on keeping it for a freezer when I move, but I could be tempted to sell it. The only thing I would consider keeping are the faucets, but if the new perlicks look any different compared to the 525s I would leave them on and just get new ones.
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Kyle98
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9:28a, 3/11/16
AG
I'm gonna try to make it out to Irving tomorrow for the awards ceremony for Bluebonnet. Good luck to all who entered!
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WorkBoots09
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3:47p, 3/12/16
AG
We're here at Shannon, and apparently our beer will be on tap next weekend. They will also have a ton of special releases and barrel aged versions of the stout.
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Kyle98
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In reply to WorkBoots09 • 5:11p, 3/12/16
AG
quote:
We're here at Shannon, and apparently our beer will be on tap next weekend. They will also have a ton of special releases and barrel aged versions of the stout.

Awesome!
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WorkBoots09
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10:56a, 3/15/16
AG
Well, scores and winners are now posted on the Bluebonnet Facebook. Alas, we didn't place with the Mild Kyle98 and I brewed nor with my English Brown. It's still pretty valuable to have BJCP judge notes to improve on the recipe. Maybe next time!

Any of y'all in DFW planning on going to the North Texas Firkin Fest? It's on May 21 at Globe Life Park (Ranger's Stadium) in Arlington. We went last year and had a freaking BLAST. About 20 Texas craft brewers bring a couple of firkins of special releases and one-offs, and you get 8 tasting tickets upon arrival. Living in Arlington, my wife and I took a $7 Uber and tasted a vast array of creative awesomeness. We're going to try to have them on our podcast and write a blog article with them before the event.

Link: North Texas Firkin Fest 2016

They are having one in Houston April 30, too. Houston Firkin Fest
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Kyle98
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2:39p, 3/15/16
AG
My saison did pretty well in the first round of judging (41 and 39) but not as well in the second (35 and 34, I think) for some reason. Got really good feedback on the quad, though. The best one was something like "very well made, but needs slight recipe tweaks to add complexity"

I'll be making the quad again soon, so I'll probably work on the recipe a bit.
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WorkBoots09
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12:09p, 3/19/16
AG
We'll be out at Shannon today for their St. Paddy's event with their special releases including our Breakfast Stout if any of y'all are in the area. Kyle98 should be on hand for a little while as well.
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Kyle98
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12:48p, 3/20/16
AG
The breakfast stout was excellent, great job WorkBoots!

I'm bottling my Rye Belgian IPA today. It smells amazing. FG was 1.005.
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fav13andac1)c
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9:13a, 3/22/16
AG
For you BIAB brewers in here, how do you go about controlling mash temp without burning your bag? I've done a few mashes where I'll put the pot on top of a towel, then wrap and cover with more towels. But I tend to lose over 10 degrees using that method. I still get starch conversion, but my beers are finishing drier than intended.
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Kyle98
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9:34a, 3/22/16
AG
I've got several blankets in the garage. I'll wrap those around my kettle during the mash. I generally check the temperature about halfway through the mash, and if I've lost more than a couple of degrees, I'll fire the burner back up on a lower power and constantly stir while it's heating to avoid any possibly damage to the bag. It generally only takes a minute or two to heat back up where I need it to be, then it's good for the rest of the mash.

If it's really cold outside, or I have a smaller mash volume with more head space, I might check the temp every 15 or 20 minutes.
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fav13andac1)c
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11:55a, 3/23/16
AG
Gotcha thanks. I think I'll just keep the pot on the burner. Then, if I need to adjust temp I'll just turn my burner on a low setting and stir constantly. Maybe I'll get a small colander or something to put on the bottom.
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Kyle98
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9:24a, 3/25/16
AG
Brew day tomorrow. Did some pretty major changes to the quad recipe to add complexity, since that was the main comment I got from both judges at Bluebonnet. Used a recipe on HBT as a base to get some ideas.

GRAINS (Mash @ 149F):
9lbs Belgian Pilsner Malt
9lbs Belgian Pale Malt
1lb CaraMunich Malt
1/2lb Biscuit Malt
1/4lb Aromatic Malt
1/4lb Special B Malt
1/4lb Chocolate Malt

BOIL:
1oz US Northern Brewer @ 60
1oz Hersbrucker @ 15
1lb D-45 Candi Syrup @ 10
1lb D-180 Candi Syrup @ 10
1oz Styrian Golding @ 5

Wyeast 3787 (I used WLP530 last time, but AHS didn't have any in stock when I ordered my ingredients, and 3787 is the same strain), I have a 3L starter cold crashing now in preparation for pitching tomorrow. Going to pitch at ~65F and let it rise up to mid-80s and hold it there for a few days, then bring it back down to the mid-70s until it hits FG. I'll keg it after 3 weeks total, probably, then let it age at room temp for several months before I touch it at all. I naturally carbed in the keg with corn sugar last time, not sure I'll do that again this time, though, the carbonation was off. We'll see when I get to that point.

I realize that I might be overdoing the complexity this time. If so, I'll try to find a happy medium for batch 3, whenever that might be.

I tossed a bottle of the Belgian Rye IPA in the fridge this morning to sample to see how it's doing. I know it'll probably not be fully carbed yet, but I'm impatient. :-)
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chilidogfood
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4:48p, 4/4/16
AG
What was your OG last time?

I batch sparge and get terrible efficiency. I tried to do a quad last month with about 18lbs grain and only ended up in the upper 80's OG.


The best efficiency I've gotten to date was a munich dunkel that I did a double decoction mash on. I think I need to make a fly sparge rig eventually, but I dont know.
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Kyle98
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In reply to chilidogfood • 6:54a, 4/5/16
AG
I don't remember off the top of my head what I got last time, I'll check when I get home. I got crap efficiency this time, though (just under 60%), and ended up at 1.084 I think.

I followed (or closely emulated) a fermentation schedule from a recipe on HBT this time, and I think I should have just done what I did last time. I held it at 65 for 3 days, then let it rise up to around 83 after that. Took a gravity sample on Saturday (down to 1.014 already), and it was pretty solvently. I'm hoping that's not fusels, and that it will mellow out as it ages. I dropped it back down to 75 to finish out, and I'll let it sit there for a couple more weeks, then keg and age at room temp for at least 6 months before I even think about trying it.
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chilidogfood
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7:19a, 4/5/16
AG
My belgian 'quad' is kegged on some bourbon soaked oak chips right now. It's currently about 6 weeks old, but i hooked it up to gas to push out a sample last sunday, I'm too impatient to wait 6 months without getting a sneak peak.
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Kyle98
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In reply to chilidogfood • 9:35a, 4/5/16
AG
My last one was about 6 months old when the keg kicked, and that was the best it had tasted yet, so I'm going to force myself to be patient.
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chilidogfood
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4:11p, 4/5/16
AG
So, you 'aged' yours in the cooler for 6 months? Mines just at room temp in the keg right now. No CO2 pressure, but i did purge the keg.
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Kyle98
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5:35p, 4/5/16
AG
It aged in the keg at room temp for 3 months, then the little it that was left after a competition day in the kegerator for another 3 months until I bottled what was left of it.
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Chipotlemonger
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In reply to Kyle98 • 10:33p, 4/5/16
AG
What kind of bottles do you use?
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Kyle98
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In reply to Chipotlemonger • 7:07a, 4/6/16
AG
I normally only bottle now for entering competitions, so just standard 12oz brown bottles.
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chilidogfood
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11:06a, 4/6/16
AG
I force carbonate in the keg, so I just transfer to bomber bottles from the keg when I want to take some to a party or give some away. It's not worth the effort to bottle 12oz bottles, to me.
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fav13andac1)c
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5:30p, 4/6/16
AG
Brewing my house IPA recipe Friday for the first time. Here's what I went with.

3 gallon BIAB

6 lb US 2 Row 81.1%
12 oz torrified wheat 10.1%
8 oz crystal 40L 6.8%
2.4 oz Sauermalz 2% (trying my hand at mash pH adjustment)

Mash at 151 for 60 minutes.

1 oz Magnum ~45 minutes
1 oz each Simcoe/Mosaic flame out and steep for 15 minutes
1 oz each Simcoe/Mosaic dry hop 5 days

US 05 yeast

Building from distilled water, I'm adding about a tsp of LD Carlsons Burton Salts (82% gypsum, 18% papain), and a little less than a tsp of calcium chloride.
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Kyle98
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In reply to fav13andac1)c • 10:37a, 4/7/16
AG
Looks tasty!
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farmer2010
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In reply to fav13andac1)c • 3:49p, 4/7/16
AG
How many IBU are you shooting for? That hop bill looks large to me for a 3 gallon batch.
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Coy94
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In reply to farmer2010 • 4:23p, 4/7/16
AG
I agree with farmer. The grains and hops are out of balance from a typical IPA. You have 100+ IBUs in that 3 gallons with only about 60 gravity units.

Reducing those boil hops in half will bring the ratio to close to 0.9 which is more in line for an IPA.


Coy94
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fav13andac1)c
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4:50p, 4/7/16
AG
I did have it at .5 oz each for the flame out additions originally. Are you calculating the amount of IBUs that would be extracted from those additions? I may not have thought that out and put a 0 minute steep into beersmith accidentally.
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farmer2010
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5:06p, 4/7/16
AG
Yes. During the hop stand, alpha acids will continue to isomerize, adding IBU. The isomerization rate is somewhat less than during the boil, but it still occurs.
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fav13andac1)c
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9:52p, 4/7/16
AG
I appreciate everyone's feedback!!

Here are the changes I've made to the hop schedule.

.5 oz Magnum 60 min
.25 oz each Simcoe/Mosaic 15 min
.25 oz each Simcoe/Mosaic flameout and steep 15 min
.50 oz each Simcoe/Mosaic dry hop 5 days

By Beersmith's calculations, that gives me 60ish IBUs, with an OG of 1.065. BU:GU is ~.92.
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Kyle98
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9:30a, 4/8/16
AG
I didn't even notice it was a 3 gallon batch! The revised numbers look good.
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