Messages

1

Yeast and Fermentation / Re: Slowing Fermentation advice

« on: December 13, 2012, 09:51:36 PM »

Ok I fell behind on replying,
a few days later FG hasn't moved, some CO2 is coming off, as I can push the airlock and it will eventually push back to the 'out' side.  Could just be gas escaping.

I've let it get up to 73F and not seeing a change. 

Now I need to taste it and start adding back my more cocoa.

2

Yeast and Fermentation / Slowing Fermentation advice

« on: December 10, 2012, 07:07:35 PM »

Brewed an Imperial Milk Stout, OG 1.102
Mashed at 150 for 60 minutes, got a nice clear runoff.
Added 1lb of lactose and .25lb of cocoa powder to the boil.
Pitched S-04, for lack of a better yeast.
Brew day was 11/24.  We're 3 weeks later, had a nice solid start to the ferment, lots of O2 and then another dose at 12, then 18hrs.  After the 18hr aeration fermentation started.  Now we're sitting at 1.032 and it seems to be holding.

Could this be from all of the unfermentables?  Or do you think give it more time and see if it goes lower?
Can I give it more aeration at this point and try to rouse the yeast?

3

General Homebrew Discussion / Re: Carbonation fineness/coarseness?

« on: September 15, 2012, 02:10:46 PM »

I hate when I suddenly get something....

" injecting CO2 into an aqueous solution initially produces an 'aqueous CO2' product (CO2 + H2O = CO2aq).  It takes time for that aqueous CO2 to hydrate into its end form: carbonic acid (H2CO3). "

Duh I understand this now

4

Equipment and Software / Re: DC Water Pump Review

« on: May 15, 2012, 07:43:52 PM »

Pre-ordered myself the SS one, won't ship for a week and a half so I'm being patient(lies)

5

All Grain Brewing / Re: Second attempt at decoction...

« on: May 13, 2012, 06:01:57 PM »

Made 2 friends that wanted to learn all grain brewing do a triple decoction with me.  After we were done, I said "Now you can do this much more easily."

6

Ingredients / Re: Rhizomes?

« on: April 21, 2012, 09:47:40 AM »

I Planted almost full plants that I pulled out of a garden from a club member.  Cascade, Nugget and Sterling.  They got a slow start I think from shock but have been going a couple of inches a day over the last few days.  I didn't clip too many sprouts, I figured more green=more food to get started on. 

My magnum bines are about 4 feet tall already, at my old place. 

7

General Homebrew Discussion / Re: Big Brew 2012 - Saturday, May 5

« on: March 28, 2012, 09:52:24 AM »

Already registered ours for BUZZ.

BTW extra 'E' Kathryn

8

All Grain Brewing / Re: My one hang-up before going all-grain...

« on: March 09, 2012, 01:54:37 PM »

Tom,
How do you keep the tops from burning?  I'm liking the wood idea, at least for now.

9

Equipment and Software / Re: 10 gal kegs

« on: January 18, 2012, 06:21:03 PM »

I wonder why they say their kegs are not suitable for homebrewing - because with cornies becoming less available, they could probably sell a lot of these.

I actually emailed and asked.

"Steve,
 
The kegs are not meant to be used for fermentation which is why we do not recommend them be used by homebrewers.  If you are using them for dispensing the beer only they will be suitable.
 
Let me know if you have any other questions.
 
Best regards,
Claudia Thatcher
Sales Manager"

That's all, I'd be likely to buy one if I couldnt get a SS one anymore.

10

The Pub / Re: Bacon increases cancer risk

« on: January 13, 2012, 02:23:06 PM »

Didn't they say it was combined from multiple different studies and this was almost a side finding.  Maybe I misheard it on the new this morning.

Regardless, bacon me!

11

Yeast and Fermentation / Re: Yeast Wars?

« on: January 13, 2012, 06:00:12 AM »

AFAIK, in beer, either (1) or (2) but not (3). There are "killer-positive" yeasts that will actively kill others, but I don't believe any beer strains are among them.

Yes there are kill strains out there, mostly Red Wine and they only effect Saccromyces, Brettanomyces won't get "killed". That being said, doing a layered fermentation is in my plans, using a wine yeast to eat up all the simple sugars and produce their flavors, then add in a beer yeast to handle the maltose.

12

Commercial Beer Reviews / Re: Cold Brewed?

« on: January 12, 2012, 06:05:38 AM »

Yeah it was drinkable, I might even have a couple.  Wouldn't be a go to though.

13

All Grain Brewing / Re: Cereal mash today, brew tomorrow?

« on: December 30, 2011, 11:08:25 AM »

My only worry is the enzymes will keep working on the corn, maybe breaking off more glucose.

But he'll be boiling the cereal mash, which should shut down the enzymes.

Good Point Denny I wasn't even thinking about that part.

14

All Grain Brewing / Re: Cereal mash today, brew tomorrow?

« on: December 30, 2011, 10:11:37 AM »

My only worry is the enzymes will keep working on the corn, maybe breaking off more glucose.

15

Equipment and Software / Re: Stirstarter.com

« on: December 30, 2011, 10:10:40 AM »

Always good to see good reviews on the forums.