Messages

1

Yeast and Fermentation / Re: Starter Boil Duration

« on: May 01, 2013, 06:16:18 AM »

The only reason I know for the boiling is sanitation.
If your starters are turning out fine and the beer you ferment with the yeast is turning out fine, then a 5 min boil is working for you.
I boil for 10 min just because I do and its only another 5 min.

2

Yeast and Fermentation / Re: Old Slurry - Building Back Up.

« on: April 24, 2013, 04:42:29 AM »

I've done thisseveral times with old yeast, not four months old, maybe two months old.
I use about a 1/4 cup in 2L of wort and a stir plate.
Never had any issues, that I could taste.
I've always dumped the unused portion of the yeast.

3

General Homebrew Discussion / Re: Bru'n Water help

« on: April 18, 2013, 11:08:48 AM »

The cost of a brewing program like ProMash or Beersmith is $20-$25.
This program provides, IMO, at least as much value as programs like them.
Not saying you have to contribute $20-$25., just that if you did, you'd still be getting your money's worth.
 

4

All Grain Brewing / Re: stuck fermentation

« on: April 15, 2013, 10:05:51 AM »

A few years back when I was doing extract brewing, I occaisionally had a beer stop short of where I wanted it to finish.
I found that adding a half tsp of amylase to five gallons and resuspending the yeast would get the beer down to my target in a couple of weeks.
I never had an issue with either bottle bombs or gushers.
I had heard the horror stories, just never experienced them.

5

The Pub / Re: The right tool for the job

« on: March 27, 2013, 06:44:02 AM »

As Jeff Foxworthy says, its amazing how many accidents start with the phrase "here hold my beer, I want to show you something!"

6

Ingredients / Re: how long for dry hop pellets to settle out?

« on: March 27, 2013, 06:40:03 AM »

Sometimes the hops just don't sink.
Siphoning from under the hops will work just fine.

7

Kegging and Bottling / Re: Trying to get a good pour-Pliny Clone(All grain) Kegged

« on: March 27, 2013, 06:34:00 AM »

Your problem is the 1/4" beer line.
It only provides about 1/3 the restriction of 3/16" line.
So, at 11 PSI you'd need about 16 feet of 1/4" line.
Try 8" of 3/16", if the pour is too slow, cut off a foot and try again.
For my system, I have found that 7" of 3/16" at 10-12 PSI with a temp of ~40 degrees works best.

8

Yeast and Fermentation / Re: Stepped yeast starters

« on: March 22, 2013, 11:49:55 AM »

If there is a process built into Mr Malty for step starters, I have not found it.
I don't know what your max capacity is for making a starter. You mention a 2l flask.
If you can make a larger starter volumn, try moving the yeast growth slider to max yeast growth.
That may reduce the number of packets needed to one but will increase the volumn.
Or, you can put in all the data just as you've done, then reduce the gravity of the beer until you get to 1 packet.
Make whatever volunm starter is indicated using the one packet.
Ferment it out.
Then change the data to reflect brand new yeast and the actual gravity of the beer you want to make.
Make whatever size starter is indicated and let that ferment out.
Decant and pitch.

9

Equipment and Software / Re: Digital refractometer

« on: January 15, 2013, 05:45:30 AM »

When I first got mine, the reading were erratic. I could test the same sample three times and get three readings.
Two things I learned, one, when the instruction say fill the reservoir full, it means completely full, not just covering the little glass window and two, after filling the reservoir wait 30 secs and let the temp stabilize before hitting the READ button.
Using the default correction factor built into ProMash, I am always within 1 gravity point of my hydrometer.

10

General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals

« on: January 08, 2013, 07:06:07 AM »

1. Keep working on my processes so I can get predictable results.
2. Pass the BJCP tasting exam (I'm on the wait list for an exam scheduled for later this year).

11

Kegging and Bottling / Re: Off taste in new keg system - cleaning?

« on: January 07, 2013, 07:40:29 AM »

I had a similar experience a couple of years ago with some beer line from MoreBeer.
Couldn't get rid of the plastic taste and MoreBeer replaced the line for me.
The new line is fine.

12

General Homebrew Discussion / Re: Over-carbonation

« on: December 26, 2012, 06:01:27 AM »

I don't think the problem is incomplete fermentation.
1.5 - 2 weeks in primary is usually plenty of time to complete fermentation.
Do you check final gravity a couple of times before bottling?

13

Equipment and Software / Re: Digital refractometer

« on: December 05, 2012, 06:15:25 AM »

I have the Hanna.
I like to use the refractometer during the brewing process because it's quicker (smaller samples, don't have to wait while the sample cools, etc.)
I've seen Sean's spreadsheet and it works.
I just use the hydrometer for the FG reading because I always have!
Besides, then I can drink the hydrometer sample! 

14

Equipment and Software / Re: Digital refractometer

« on: December 04, 2012, 06:28:21 AM »

I have a digital refractometer, not the brand that the OP referenced but similar.
I've found it works very well and, after comparing a reading from it and a hydrometer for several batches, I've found that the two are always within a gravity point or two of each other.
I don't use the refractometer for the FG reading due to the alcohol.

15

Kegging and Bottling / Re: Out of ideas.

« on: November 21, 2012, 12:46:24 PM »

You said in the first post that "this tank has been going strong for months". Question, going strong for months with this new regulator?
My experience has been that when there is a leak, even a small one, the tank is empty in just a few days.