Messages

1

Equipment and Software / Re: Starsan temp.

« on: May 07, 2013, 03:43:20 PM »

At killing organisms, probably.  But then it may no longer be a no rinse sanitizer

Yep.  At NHC I was talking to Jim from Five Star and told him I mixed it stronger to get the pH down.  He said that at stronger concentrations it's no longer no rinse.

Because of flavor issues or pH issues?  Seems like any remaining volume would still be diluted out so much that it would have a negligible affect on the pH of your final volume of beer in the fermentation vessel.

So at what mixture do I need to be concerned?

2

Equipment and Software / Re: Starsan temp.

« on: May 06, 2013, 07:29:48 PM »

Yep.  and lowering the pH will only make it more active.  This could be a problem if you are using it in aluminum for instance, but SST will be able to handle it (the process is called passivation).  The pH probably won't get low enough for that though.
[/quote]

So when I add 40 ccs instead of 30 cc for 5 gallons, is that making it more acidic?

So is more better?

3

Equipment and Software / Re: Blichmann beer gun stopper issue

« on: January 02, 2013, 09:32:44 AM »

Inspect the stopper closely.  Is it torn?

That happened to me.  Just replaced it.  Brand new it should be good though.

4

Extract/Partial Mash Brewing / Re: denny's favorite 50 in a maris otter and amarillo/simcoe beer?

« on: December 29, 2012, 11:02:11 AM »

i have some denny's fav 50 yeast from 03/12 that i need to use.  i plan on making a small starter if this particular yeast will work with a beer like that.

What form is the yeast from 3/12?  Is it an un-smacked smack pack?  Or is this a leftover slurry?  I would plan on a multi-stage starter in either case.  The first stage to check for viability and grow some yeast, the second stage to grow more yeast.  Viability will be pretty low after that long, but there should be plenty if it was stored well.

+1.  And if it's slurry and does not smell particularly good, I would toss it and use something else.  You'll know when you take a whiff.....

So...... I have a slurry of California Ale yeast that is about 3 months old.  Its been in my refrigerator in an E-Flask covered with Aluminum foil.  Came from a local brewery and it produced a vigorous fermentation when last used.  There is about 100 cc yeast and it is covered with  400cc beer that separated out.  Would you use it if it smells good (doesn't smell bad)?  Maybe decant it off and throw it in a starter?  How long does yeast like this stay good?

5

General Homebrew Discussion / Re: Help me improve my process (Pictures!)

« on: November 26, 2012, 05:00:57 PM »

As far as hitting your mash temp, I always like having a bit of hot and cold water immediately available to add to the mash if I don't hit it right on.  This is especially beneficial if you don't have the ability to add direct heat.

Mac

6

Equipment and Software / Re: Pulleys

« on: November 05, 2012, 09:37:25 AM »

@ MACBREW - "That solves the problem of getting them in, but with a progressive back issue, I want to get them out just as easily. "  Definitely agree with on that. At some point I hope to be able to incorporate something like what your talking about.  Maybe something like
http://www.harborfreight.com/110-volt-440-lb-capacity-electric-hoist-with-remote-control-40765.html ..

Thanks, that is really what I am looking for. I appreciate everyone's input!

Mac

7

Equipment and Software / Re: Pulleys

« on: November 04, 2012, 09:38:22 PM »

I bought a chest freezer about a year ago when they were on-sale and fits 2 carboys nicely. About 2 months ago I finally had a reason to use it to do a double batch of a lager that a buddy wanted to try. About an hour before the end of the boil we set the temp on the Johnson Controller that was going to control the freezer, then put the sanitized carboys in the freezer. After wort finished chilling down in the boil kettle wheeled the brew station over to the freezer and transferred right into the two carboys sitting in the freezer.  Worked great.

That solves the problem of getting them in, but with a progressive back issue, I want to get them out just as easily.  I started thinking about this after reading the current issue of BYO and saw John Blichmann's home brewery and noticed a pulley system hanging from the ceiling.  It wasn't mentioned in the article, but man would I like one of those!

8

Equipment and Software / Re: Pulleys

« on: November 04, 2012, 09:30:02 AM »

How about a hand winch?  http://www.harborfreight.com/manual-strap-winch-95541.html

I don't have one myself but after seeing this I may buy one.  The winch appears to be on a ratchet, so you wouldn't need overhead space.

That could work.  And it would also be flexible enough that you could move it around the brewery as well.  Thanks!

9

Equipment and Software / Pulleys

« on: November 03, 2012, 08:41:10 AM »

I'm looking to install a pulley system to lift my carboys to drop into my chest freezer.  I was even thinking about something that is motorized if I can find something for the right price.  Any advice or recommendations?

10

Yeast and Fermentation / Re: Post a pic of your Pellicle!

« on: October 28, 2012, 05:16:58 PM »

Here's another pic of a pellicle from a Les Framboises du Mal.

George Clinton once said "If the funk was going to happen, I wanted to be there."

That looks like an electron microscope picture of some part of your body.....

11

Equipment and Software / Re: Chilling

« on: September 05, 2012, 01:26:57 PM »

I have a question concerning wort chilling.  I am currently using a Blichmann plate chiller in a standard setup.

Here's what I want to try.  Listed in order of connection 

Boil kettle to
march pump to
hop filter to
plate chiller to
boil kettle for a whirlpool thru tangential inlet.

I plan to whirlpool and chill for approximately fifteen minutes.  Then let the wort settle for five.  Then pump to carboy.

Good idea or bad?  Any potential drawbacks?

As always thanks for any input

t-bone

I have done that in the past with good results but I did wonder if the multiple hot/cool temperature changes that the wort goes through with each cycle might impact the final product.  Any comments?

12

All Grain Brewing / Re: Step Mashing a Hefe...Why?

« on: July 18, 2012, 07:30:05 AM »

Man, I didn't realize how prolific Nietzsche was.....Philosopher, poet, brewer........

F. Nitzsche

Investigations into Optimizing Wheat Beer QualityBrauwelt, Vol32, 8 Aug 1991
•The taste and smell threshold is 0.8 mg of 4VG/L
•4VG levels over 2 mg/L bring a strong/severe character to the beer
•The fact that the levels of ferulicacid can fluctuate widely in malt can effect the levels of 4VG in beer
•As a rule, wheat malt has less ferulicthan barley malt
•The highest levels of 4VG occur after the final limit of attenuation is reached
•More 4VG is present when the final limit of attenuation is reached in 4 days as opposed to 2 days
•The levels of 4VG don’t decrease significantly with the age of the beer, although other staling by-products may cover up the taste of 4VG
Here's an intersting paper on German Wheat Beers.

Pitching rate and ferm temp are critical for producing that classic German profile in this beer:

13

Equipment and Software / Re: GIve Up on ProMash??

« on: June 29, 2012, 09:50:02 AM »

What kind of update does Promash need?  It does everything I need it to do seamlessly.


Sent from my iPad using Tapatalk HD

It would be nice if it was Mac OS compatible for those of us that would like to use it without running an emulator.

14

Homebrew Clubs / Re: BN Army wins club of the year.

« on: June 26, 2012, 07:18:55 AM »

I was there.  There was definitely applause, but it was not as loud as for the individual awards.  I heard no boos - might have been some, just didn't hear any or just didn't notice.

I personally think there is a disadvantage to being in an internet club.  The best education I get is from feedback from my fellow homebrewers.  I find that invaluable.

Out of curiosity, how many members are there in BN?

15

All Things Food / Re: Cleaning grill grates

« on: May 09, 2012, 06:13:44 AM »

Depending on the size of the grates, you can make a strong PBW solution in an ice chest and let it sit.  Be ready to let it soak a while, but I have done this and it works pretty well.