StarSan - Sanitizer and Leak Finder

I'm not sure if its bad luck, carelessness or a combination of both that has caused issues with CO2 the last couple years. I’ve had issues with a keg lid, o-rings and a hairline fracture in a regulator that all lead to leaks in my kegging system. Those I don’t believe I did anything wrong. However, not fully tightening the gas socket on the keg was my fault.  

I went to check on my 10 lbs CO2 tank today since I just filled those Porter kegs and to my disappointment it was empty. I filled it just 2 months ago so I know something was wrong. Now it became a game of find the leak. This is where StarSan comes in! 

Because of how easily StarSan foams up, it’s the perfect medium for looking for leaks because it bubbles like crazy. So I carefully went through each connection on my system looking for leaks. Nothing after 3 kegs. Finally I got to the gas socket on the 4^th keg and it started to bubble. I tightened it up and the bubbles stopped. Problem solved. This does teach me to check all of my connections one last time after filling a new keg. 

I learned a trick today when I talked to the guy at the CO2 place about my leak. He said, turn on the CO2 tank, lets it fill the entire system and balance out and then turn off the gas at the CO2 tank. If there is a leak, you’ll see the pressure slowly start to drop on the regulator since you are not forcing in any more pressure from the tank. If there is no leak, it should hold pressure in the regulator.

So I hope I go downstairs later or tomorrow and still find that everything is still OK.

Vanilla Porter

I'm a rather conservative brewer. Because of the amount of time it takes to go from grain to glass, I typically avoid putting "non-grain" flavors into my beers with fear of overdoing it. I decided with this last batch to step out of my comfort zone a little. I like having my Robust Porter around for winter. One of my wife's favorite beers is Breckenridge's Vanilla Porter. So I figured, maybe do a split batch and try putting a fresh vanilla bean in. If I screw it up, its just half a batch. I wasn't going for a clone, but hoping for a smooth vanilla tasting/smelling porter.  

I did some research and a lot of what I read said that you should use 1 whole vanilla bean for every 5 gallons of beer. The impression I get is that a little bit bean goes a long way. Since I was going to split the batch, I only needed half a bean. Too bad they don't sell half beans as it cost me $6 for one bean at Whole Foods! 

For those that have never seen one, here is what a vanilla bean looks like. Sort of like a brown, shriveled up string bean.  



What you want to do is expose as much of the inside of the bean to the beer. That is where all the good stuff is. I cut the bean lengthwise and scrapped out all the contents. It wasn’t what I expected. The inside of the bean is like the consistency of a very fine coffee ground. I cut up the pod too into small pieces to again allow as much of the inside of the pod make contact with the beer.



I dumped the entire bean and it insides into a Better Bottle. I then racked half of the porter right on top. Figured by putting the bean in first that it would help mix it up fully as it racked.

As early as the next day, there was a nice vanilla aroma coming off the beer. I can see how you can easily overdue it though! The plan was to have the beer in contact with the bean for at least 10 days.

I just racked the beer to kegs yesterday so I have yet to taste a fully finished product. But there is a nice, clear vanilla aroma and a slight vanilla in the finish. So far, so good. I’m very interested to see if the flavors changes at all once it is carbed up like does the CO2 enhance or suppress the vanilla.

For those that want the recipe, is pretty much Jamil’s….

10 lb American 2-Row (74.07%)
1.25 lb Crystal 40 (9.26%)
1.25 lb Munich I (9.26%)
0.75 lb Chocolate (5.56%)
0.25 lb Black Patent (1.85%)

1 oz East Kent Golding Pellet @ 60 Minutes
0.5 oz East Kent Golding Pellet @ 10 Minutes
0.5 oz East Kent Golding Pellet @ 5 Minutes

Vanilla bean added after beer was fully fermented and left it in for 10 days.

Drink Local - Support Craft Beer "Sellers"

Though I love everything about homebrewing, I admit that compared to some of you, I've been less passionate about the craft beer scene. I don't check-in every beer on Untappd or drop everything to go try the newest "must have" beer on tap. I do however admire craft brewers that make that leap from homebrewing to pro-brewing.

I've recently decided that I'm going to start writing a business plan for a brewery. Part of my 10 year plan? Perhaps, or maybe just the daydreams of a guy that loves to brew.  I truly don't know. Writing down every detail into a structured format as it comes to me is a discipline that will help me in other aspects of my career (I shared a document I wrote with my group’s VP about how the retail energy business is similar to the craft beer industry and he loved it!).

As I started my business plan research, it gave me a new appreciation for the professional craft brewer, or really what they are -- craft beer sellers. They are not in the business of making beer; they are in the business of selling beer. Anyone can learn to make beer, but not everyone will be fortunate enough to successfully sell it.

I also now appreciate the phrase "Drink Local.” I see people post it on Twitter and I never really gave it much thought. But when you think about what it means, it’s incredibly important. It goes beyond trying the new local  beer just to try it; it’s about supporting local/regional business over the long-term. Every time you buy a pint/bottle of something local, you play a role in giving that brewery the chance to brew (or actually sell) another day. No different than supporting a "mom-and-pop" restaurant vs. a nationwide chain.

As quickly as craft brewers are popping up around the country, there is the unfortunate reality that many of them will fail. And likely, they didn’t fail at brewing beer, they failed at selling beer.

This awareness now changes how I will drink craft beer. When I have the opportunity to go out, or when I travel, I make every attempt to purchase at least one local/regional beer. It is very easy to play my part in supporting the local craft beer seller.

If you have friends that are scared to drink anything that doesn't say Bud, Miller or Coors on it, buy them a local craft beer to try. I have successfully changed minds of people and maybe you can too. By doing this, you not only open their mind to a whole new world of beer, but you also support local businesses.

There are tons of ways to find local breweries. I've found PubQuest and Craftbeer.com to be pretty helpful when travelling.

If you happen to be in Cincinnati, here's a list** of local breweries to support:

Blank Slate Brewing
Rivertown Brewing
Mt Carmel Brewing
Triple Digit Brewing
50 West Brewing
Great Crescent Brewery
Christain Moerlein

**I hope I didn't forget anyone! Let me know if I need to add any!