tag:blogger.com,1999:blog-3903005071553976822.comments2023-05-21T02:53:28.119-07:00Chillindamos HomebrewingChillindamoshttp://www.blogger.com/profile/03797432469440420791noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-3903005071553976822.post-27769114101271387842016-03-27T00:32:21.712-07:002016-03-27T00:32:21.712-07:00Super !!!Super !!!poznovatelhttps://www.blogger.com/profile/10161722044075569865noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-5370361865984941022015-05-25T09:43:39.773-07:002015-05-25T09:43:39.773-07:00thanks, nice tips.
In my deep/chest freezer, it ha...thanks, nice tips.<br />In my deep/chest freezer, it has many small holes on the aluminum interiors. No gas pipe is damaged. It freezes excellent.<br />A few months before, I put some meat in my freezer, there was some blood in the meat, that flowed inside all around the corners of the base and filled in holes. after somedays this blood started producing smell and It was very hard to remove that smell. I switched off my freezer and put it in my backyard under sun to get it dry. <br />I left it opened for weeks to remove all the smell and it worked.<br /><br />Now my question is... will it be okay to fill all the holes with epoxy and then spray paint inside?... will it effect on the cooling and freezing ?<br /><br />Muhammad Farooqihttps://www.blogger.com/profile/11570287885371067388noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-5911020847250994572013-12-24T10:58:21.206-08:002013-12-24T10:58:21.206-08:00Thank you for this excellent write-up and the grea...Thank you for this excellent write-up and the great pics. My 7.1 cubic ft. kegerator is in desperate need for repair and this has given me the courage to finally get it fixed up (I've had it for over 10 years and have never addressed the rust or moisture issues)!<br /><br />You rock.Georgehttps://www.blogger.com/profile/10905689038360229264noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-84532789436300147022013-11-25T16:20:51.542-08:002013-11-25T16:20:51.542-08:00Hi Jason, It's been a while since I've bee...Hi Jason, It's been a while since I've been on here. The harvest this year was great. Not a particularly high yield but the best aromatic crop I've had in 9 seasons. You are welcome to send me an email when the next season gets going. Same user name, gmail. In the meantime, click on my Twitter to see more pictures from this past season.Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-39603752319138031612013-11-25T16:16:17.431-08:002013-11-25T16:16:17.431-08:00Allyson, each row is about 50 feet in length. See...Allyson, each row is about 50 feet in length. Seems like there's lots of information out there on hop growing these days.Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-13637245015520293792013-11-25T16:14:12.879-08:002013-11-25T16:14:12.879-08:00Whew! I haven't been on here in a while. Too ...Whew! I haven't been on here in a while. Too long. Thanks Dennis. Also check out Eva-dry E-500 High Capacity Renewable Dehumidifier. I use these as well now. While they both seem to have the same absorbing power, the Eva-dry is a plug-in and thus does not tie up your oven for 3+ hours. I plug them in overnight about once a month.<br />Carlos, the paint works on lots of surfaces. Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-88964221536221536452013-10-26T13:24:51.721-07:002013-10-26T13:24:51.721-07:00That epoxy, is it good for food box freezers?That epoxy, is it good for food box freezers?Anonymoushttps://www.blogger.com/profile/07923196592990063496noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-62654157079316116432013-10-10T11:21:45.296-07:002013-10-10T11:21:45.296-07:00Hey, quick question for you. I just finished with...Hey, quick question for you. I just finished with my first season of hops in Escondido. I had great growth, but ended up losing some to spider mites. Long story, short. I harvested what i could and cut the vines down to the ground for winter. But Surprise! the vines are growing back already. I figured they would go dormant for the winter. How do you handle your vines during the winter? I would love ot stop by and check out your hops sometime and pick your brain on how to best grow them in Escondido.<br /><br />Jason (jknight3679@gmail.com)Anonymoushttps://www.blogger.com/profile/13761279052462008250noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-26355667849773765822013-09-17T18:24:44.695-07:002013-09-17T18:24:44.695-07:00How long is each row? I planted my first 9 rhizom...How long is each row? I planted my first 9 rhizomes this year and all but one made it. I had so much fun with it that I wanted to add more but I am trying to decide what kind of set up I want. :)Allysonhttps://www.blogger.com/profile/12302835229865656925noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-34645540620288074562013-07-03T08:56:23.261-07:002013-07-03T08:56:23.261-07:00GREAT article - thanks very much. I have rust star...GREAT article - thanks very much. I have rust starting on the bottom of my chest freezer which I use as a fermentation chamber. Those silica gel bags are just what I need.Anonymoushttps://www.blogger.com/profile/00999959482812689917noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-28340048916511448962012-02-10T19:33:09.585-08:002012-02-10T19:33:09.585-08:00Shouldn't be a big task to fill that barrel no...Shouldn't be a big task to fill that barrel now! I attempted a sanitation of the barrel but probably need to do it at least one more time before filling it up. Perhaps plate a sample soon to see if anything is alive in there.<br />I want to brew a couple more times to satisfy my thirst and then long term projects. We can start planning, got a grain bill in mind?Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-74269265882674277242012-02-10T09:39:48.024-08:002012-02-10T09:39:48.024-08:00Looks great.
Does this mean you are going to fill ...Looks great.<br />Does this mean you are going to fill that barrel you've had? I'd still like to help if you are interested.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-80561745300846738092012-01-30T19:28:54.258-08:002012-01-30T19:28:54.258-08:00Why is it that when you want WLP565 to dry out you...Why is it that when you want WLP565 to dry out your saison, it stops at 1.015. And when you plan on conditions being less ideal, it chews down to 1.007!? It didn't taste sour going into secondary but I have a feeling there was some Puna Noni flora also working the fermentation. It is now in secondary with the Belgian Sour Mix.Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-9894663236095240532011-12-30T12:41:41.173-08:002011-12-30T12:41:41.173-08:00You guys are welcome to stay with us any time! Alt...You guys are welcome to stay with us any time! Although I might not be here for too much longer, so we should talk about you visiting sooner than later. We have plans to move to Ohio by summer or fall at the latest.Seanywontonhttps://www.blogger.com/profile/06142253930096998849noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-34546157836928324792011-12-25T08:00:44.372-08:002011-12-25T08:00:44.372-08:00If you have access to a boiler you could setup a s...If you have access to a boiler you could setup a steam system for Dave's barrel. I've heard of wineries using ozone as a sanitizer........<br /><br />I'm hoping to setup a tour for my winemaking club at The Barrel Mill cooperage in MN this summer.......secretly I'm hoping that if I get a group order I'll get a discount. I'll let you know if something pans out. <br /><br />Merry Christmas!ALFhttps://www.blogger.com/profile/10002294584782399179noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-68511667008469424052011-12-25T07:36:12.330-08:002011-12-25T07:36:12.330-08:00Oh, and craft distilleries. I know of only two an...Oh, and craft distilleries. I know of only two and they tell gruesome stories of getting in business. The laws are probably different otherwise I think we'd experience the same. <br />There's at least one place in town that sells smaller sized barrels but also a number of breweries offer spent barrels to homebrewers. They are usually full barrels though!<br />I have a 15 gallon barrel from Dave's days with zinfandel. Sadly, it has had water in it for years. Hoping to heat sanitize it but will need to check for nasties before use.Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-49717811703293107442011-12-25T06:55:39.962-08:002011-12-25T06:55:39.962-08:00Aging beer has its own tricks just as with wine. ...Aging beer has its own tricks just as with wine. Along with good sanitation, beer has alcohol and hops creating less ideal circumstances for undesirables. Aging a big beer like a barleywine, extensive amounts of hops should be used similar to sulfite management in wine. In a beer like this, additional flora added will also out compete any critters that may slip by sanitation defenses. Wild saccharomyces, brettanomyces, and bacteria strains pediococcus and lactobaccilus are being added to this beer. These species will stay in solution for quite some time and also change the pH (lactic acid) of the beer, inhibiting other undesirables. Another bonus with brewer's yeast and friends is their ability to scavenge oxygen. For beers that need extended aging like the Burton Ale I brewed last year (needs another year), transferring to keg and partially or fully carbonating can be a great strategy. Cheers!Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-41478563396964269322011-12-25T05:15:40.615-08:002011-12-25T05:15:40.615-08:00Alright you mentioned you'll be keeping this b...Alright you mentioned you'll be keeping this beer in bulk storage for about a year. This is something I've always been curious about, how do you prevent spoilage and especially oxidation over that amount of time? I know how I do it with my wine, but with beer you don't have the higher alcohol content to ward off spoilage bugs and you can't use SO2. Is this one of those times in beer making you are extra diligent in cleaning and sanitizing and then just hope the beer gods are kind to you?<br /><br />Also, I don't know if you've seen this trend in California but we are seeing craft distilleries pop up in the midwest. They are using smaller oak barrels (there are cooperages in MO and MN)those smaller barrels would be perfect for beer.......just sayinALFhttps://www.blogger.com/profile/10002294584782399179noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-46673525731033177572011-12-24T08:34:00.571-08:002011-12-24T08:34:00.571-08:00Hey Jeff, I can now brew up to 20 gallons so filli...Hey Jeff, I can now brew up to 20 gallons so filling that barrel shouldn't be difficult. Will only need to test the barrel for bad bugs like acetobacter.Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-46820994557244635952011-12-22T12:35:28.281-08:002011-12-22T12:35:28.281-08:00Sounds neat. I'll have to bring over a few of ...Sounds neat. I'll have to bring over a few of my sours and I'll want to try this one.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-77572452484512435812011-12-21T22:26:58.481-08:002011-12-21T22:26:58.481-08:00Sean, you got it. I know you like the funk and th...Sean, you got it. I know you like the funk and this should prove to be a wild experiment. A visit to Portland is on my list.Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-87958483160406074982011-12-21T17:56:44.180-08:002011-12-21T17:56:44.180-08:00WHOAH, SEND ME A BOTTLE! ; )WHOAH, SEND ME A BOTTLE! ; )Seanywontonhttps://www.blogger.com/profile/06142253930096998849noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-59566082588270881872011-12-18T21:15:42.561-08:002011-12-18T21:15:42.561-08:00Thanks, ALF. Good to know the TA and pH on the ju...Thanks, ALF. Good to know the TA and pH on the juice. Call that concoction whatever you want, it sounds awesome. Guidelines schmidelines! Lilikoi Cider sounds like the best descriptor.<br />I'm sure you'll quickly find Bryan's lilikoi to be a great ingredient when you want a tart expressive ingredient.Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-6454927798239976162011-12-18T20:47:59.150-08:002011-12-18T20:47:59.150-08:00What a coincidence I just did a taste test on my L...What a coincidence I just did a taste test on my Lilikoi Cider tonight, and I use the term cider loosely. When I did my initial tests on the Lilikoi juice the Titratable Acidity was insane, 16% (or atleast that's where I gave up on trying to find an end point) and the pH was 2.64 (somewhere near Lemon Juice). The FDA says that foods need to have a pH of 4.2 or lower to be considered safe without refrigeration so by that standard Lilikoi is without a doubt very inhospitable for micro organisms.<br /><br />On another note my Lilikoi Cider, I only say cider because I used fresh apple cider as a base, is coming around very nicely. It has an amazing bouquet, I fermented at around 47 F, and the taste is simple amazing. The alcohol content is too high to be a traditional cider, so it will end up in champagne bottles and be labeled as something like "Sparkling Passion".<br /><br />CheersALFhttps://www.blogger.com/profile/10002294584782399179noreply@blogger.comtag:blogger.com,1999:blog-3903005071553976822.post-2266498485078142052011-12-18T19:41:01.885-08:002011-12-18T19:41:01.885-08:00Ah, that barrel! I topped it off late summer with...Ah, that barrel! I topped it off late summer with water and it did have a funky aroma to it. Maybe a good thing? Still need to get it tested. <br />I'm thinking about adding boiling water to it this week. I will just pump out as much as possible, rinse it out, then let it drain upside down and dry out for a day. The boiling water will just be left inside and topped off after it cools. In a month, I suppose I can test it for acetobacter. Perhaps I can just do a double boil cycle to help kill anything in the barrel?<br />The oak flavor is certainly gone but it should be a good funk barrel! <br />I'm interested in a collaboration. I believe it is 15 gallons so we'll need to figure out how to best collaborate. I have lots of stainless steel in fabrication and will be able to do 20 gallon batches in the near future!Chillindamoshttps://www.blogger.com/profile/03797432469440420791noreply@blogger.com