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BlackSands

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BlackSands last won the day on June 5

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  1. BlackSands

    SMOTY Ale

    I think you'll find one carb drop in 640ml is way under carb'd. An alternative would be to use a measured teaspoon of sugar or a single sugar cube (4.5g).
  2. BlackSands

    CO2 Cylinder V Soda Stream: which way to go?

    There are various brackets/holders/cradles etc available for the gas cylinders. Not sure if these would be of any use in your situation...?
  3. BlackSands

    More on the topic of bleach in the brewery

    I'm actually more familiar with the Mangrove Jacks kits which provided both a 25g pack of cleaner (sodium carbonate) and 25g of no-rinse sanitiser (sodium percarbonate). They were intended to clean and sanitise the FV and the 30 x 750ml PET's provided. Boith dissolved in 5 litres of water. I only ever use sodium percarbonate for cleaning though it is marketed as a no-rinse sanitiser so I guess the 25g/5 litres water was considered enough to sanitise.
  4. BlackSands

    CO2 Cylinder V Soda Stream: which way to go?

    $83? Wow... that's VERY cheap. I sold 5kg bottles here in NZ for $320 ! If it's only $83 then it's a no-brainer.
  5. BlackSands

    More on the topic of bleach in the brewery

    Probably something like these...
  6. BlackSands

    CO2 Cylinder V Soda Stream: which way to go?

    I would recommend you opt for one of the larger options if you can, at least 2kg. The economics are far better than sodastream etc. I sold the sodastream adaptors here for $29 plus we also had to buy in a selection of adaptors for our filling station too to cater for 'non-standard' bottles. I refilled sodastream for $15 but they were a PITA to do.
  7. BlackSands

    CO2 Cylinder V Soda Stream: which way to go?

    I used to refill 2kg, 4.5kg and 5kg bottles routinely. Usage varied hugely among brewers depending on not only beer consumption but also purging and other brewing related processes. Either way it was always more economic to run a larger cylinder - 5kg refill was $45, as opposed to 2kg at $30. Sodastream bottles were somewhat problematic because of the adaptors required but there were plenty still using these as well as paintball cylinders.
  8. BlackSands

    Off flavours

    It's a tough one and I know the frustration all to well. I too had some successful brews with US-05, but just too many turned bad in my case. I have this hunch that US-05 has an elevated sensitivity to something that triggers it into over producing phenols - and it could be chlorine. I often thought the dosage in our town supply varied, because some days I could smell it, other days I couldn't but I did try the campden tablet treatment and still ended up with a band-aid beer. I don't know what else to suggest, it's a difficult problem to resolve and you could end up tossing out a lot more batches in your efforts to try pin down the cause. As mentioned, I gave up trying to figure it out. Perhaps try a different non-Fermentis yeast for a while and see how things go. Nottingham worked well for me as do some of the Mangrove Jacks strains.
  9. BlackSands

    More on the topic of bleach in the brewery

    I have batch bottle conditioning at the moment. I can actually see the the residue building up on the walls of the bottles. It looks kind of powdery but I really do think it's hop oils and it sticks to the bottle walls in patches. Though these bottles were deep-cleaned with dilute bleach prior to bottling I suspect I will need to nuke these bottles again after use. 🤨
  10. BlackSands

    To Keg Or Not To Keg - that is the question

    @ 30:55 https://youtu.be/UJDtMZxQmpA "this one [keg] is nicer" - (bottle was oxidised) @ 5:00 https://youtu.be/TjFyV7WtITI "I like the bottle, I always like the bottle better" @ 10:55 https://youtu.be/AqDmtBZaixk "[keg] is the superior one" @2:06 https://youtu.be/8Mh2wOLwLnc "I'm kinda leaning toward bottle conditioned..."
  11. BlackSands

    To Keg Or Not To Keg - that is the question

    A hotly debated topic it would seem: kegs vs bottles in terms of beer taste and aroma. Interweb opinion seems to be equally divided. Maybe somebody should do an exbeeriment!
  12. BlackSands

    Off flavours

    Hmmm... you might be an unfortunate member of a small percentage of us brewers who have had ongoing issues with US-05. There's a few of us (that I know of) here on this forum that have abandoned this yeast because of recurring issues with phenolics. Just type into google the search terms 'US-05' and 'phenolic' and you'll see what I mean! e.g. It's even been reported as an issue among the pros: https://discussions.probrewer.com/showthread.php?47787-US-05-Issue "We've just started having very phenolic off-flavors in some of our beers - band-aid, medicinal, smoky - and have had trouble identifying the issue. Any input would be greatly appreciated! The strange thing is that it only seems to effect the beers that we use US-05 dry yeast" A large percentage of the brews I fermented with US-05 were heavily 'band-aided' for no apparent reason and after exploring various avenues in search of a solution I eventually gave up on the yeast. I turned to alternatives which as it happens they turned out to be superior strains anyway. I haven't had an issue with 'band-aided' brew since dropping US-05. However, you think one of these brews actually used BRY97 so that could discount this as possibility.
  13. BlackSands

    To Keg Or Not To Keg - that is the question

    Affordability, and also available space is probably the main reason I and I guess many haven't taken the leap into kegging. CO2 Gas bottle, regulator, kegerator, the kegs themselves and assorted fittings etc all adds up to a decent chunk of money that's a little hard to justify, particularly when my main rationale and justification for getting into brewing again in the first place was to save money!
  14. BlackSands

    Off flavours

    Always a disappointment losing a batch, but three in a row is very disappointing! I'd be borderline suicidal! Off-flavours usually described as being 'chemical' are either fusel alcohols or phenols. The most common cause of high-order alcohols in a beer is too high a fermentation temperature. You don't mention your fementation details or the yeast used? Phenols can give the beer a spicy, medicinal-like off taste - cloves, band-aid flavours etc. The presence of chlorine (bleach) can contribute to this but I believe fermentation temperature and yeast strain can also play a part. More info, recipe, fermentation etc might be helpful...
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