Messages

1

Beer Travel / Re: Boston

« on: August 25, 2010, 06:45:58 PM »

There is the Harpoon Brewery...

http://www.harpoonbrewery.com/

Samuel Adams

I've heard the Cambridge Brewing Company is good as well

2

Equipment and Software / Re: Quick Disconnect

« on: March 10, 2010, 01:14:25 PM »

Thanks, I can't believe I missed those.

3

Equipment and Software / Quick Disconnect

« on: March 10, 2010, 12:22:52 PM »

Hi All,

I would like to add a weldless ball valve to my kettle.  I always see them with barbed hose adapters. 

Does anyone have or use a quick disconnect?  Does anyone make one?  Similar to what you would use with air compressor tools.

Seems like this would be the way to go.  You don't want the hoses attached while you are boiling your wort. 

Chris

4

Yeast and Fermentation / Re: Stepping up a Starter

« on: February 18, 2010, 02:12:20 PM »

1 Gallon Glass Jug was only $3.99 at Brewmasterswarehouse.com

Not an Erlenmeyer, but $35 either.

Chris

5

Yeast and Fermentation / Re: Stepping up a Starter

« on: February 15, 2010, 08:22:57 AM »

OK, the 3L starter has been on the stirplate for ~36 hours. Very little krausening, a few patches of foam, very thin skim across the top for awhile.

Is this the excpeted result?  Krausening is the reason I didn't want to put the 3.5-3.6L starter in.  Clearly it would have been perfectly exceptable with the lack of krausening.

Starter is made of briess light Pilsen DME. Approx a 1.040 starter wort

3L water into 330g of DME. Boiled for 10 minutes.

Thanks for all the help.

Chris

6

Yeast and Fermentation / Re: Stepping up a Starter

« on: February 13, 2010, 12:46:01 PM »

 3.6 liter is just about 1 gallon. I don't think filling the jug to the top would work well.  I imagine everything overflowing.

Yes, I can use a stir plate with the 1 gallon jug. I gave a 1 inch stir bar. I have only tried about 1/2 gallon of water but it works fine. 25 ohm rheostat and two 10 ohm resitors in series later I can control it well.

So using the method described by a10t2. Start with a 1L starter, and then refridgerate, decant, and step to a 1.06L starter.

Thanks for the help.
 

7

Yeast and Fermentation / Re: Stepping up a Starter

« on: February 13, 2010, 11:13:20 AM »

Yes, I will be using my 1 gallon jug, but what I'm not sure of is how to get to the correct pitching level.

I don't want to over or under pitch the yeast.

trying to figure out the step yeast amounts is fuzzy math to me...

Chris

8

Yeast and Fermentation / Stepping up a Starter

« on: February 13, 2010, 08:01:25 AM »

Hi All,

I'm making a 5.5 gallon batch of Munich Helles with an OG: 1.049, FG: 1.014.

According to MrMalty's Pitch rate calculator I will need a 378 billion cells, based on my WLP830 use by date (may-30-2010) I will have 88% viability.

So I will need a 3.66 Liter starter with on vial of yeast on a stirplate.

I have a 1 Liter Erlenmeyer, hindsight a very poor purchase.

I also have a 1 gallon jug.

3.66 Liters is basically 1 gallon, too much to create the starter in.

How do I step it up?

A.  1L starter decant and add 1L starter

B.  1L starter decant and add 2L starter

C.  2L starter decant and add 1L starter

D.  2L starter decant and add 2L starter

E.  Other

Thanks

Chris

9

Extract/Partial Mash Brewing / Re: Partial Mash Question

« on: February 04, 2010, 04:34:52 PM »

Numbers from Brew Pal 1.6.9

10

Extract/Partial Mash Brewing / Re: Partial Mash Question

« on: February 04, 2010, 04:22:35 PM »

I'm not sure how to calculate the numbers if I steep vs mash.

Munich Helles:
5.5lbs Light Pilsen DME - Briess
.5lbs Light Munich - Weyermann
.25lbs Melanoidin - Weyermann
.4oz Magnum (12.5% AA)
WLP830

5.5 Gallons
OG: 1.047
FG: 1.011
ABV: 4.7%
IBU: 21
SRM: 3.7

Chris

11

Extract/Partial Mash Brewing / Re: Partial Mash Question

« on: February 02, 2010, 12:50:07 PM »

OK, thanks. 

Boiling it twice doesn't seem like a good idea to me.

12

Extract/Partial Mash Brewing / Partial Mash Question

« on: February 02, 2010, 11:01:25 AM »

Hi All,

I will be making a Munich Helles soon.  I need to mash 1/2lb if Munich and 1/4lb of Melanoidin malts.

As time is always an issue, can I mash the grains early and then refrigerate?  Placed in a sanitized container naturally.

Then when I'm ready to do the full wort boil on the weekend; just add the mashed wort to the Pilsen DME and required water?

If this can be done without any issues, how long would it last?

Regards,

Chris

13

Yeast and Fermentation / Re: PURE O2 vs. NATURAL AIR AERATION

« on: January 29, 2010, 08:59:23 AM »

Wouldn't shaking/splashing the wort in the fermentor affect head retention?
 
Or are the head forming proteins created during/after fermentation?

Chris

14

Yeast and Fermentation / Re: Mr Malty Yeast Calc - Slurry Thickness ?

« on: January 28, 2010, 03:48:02 PM »

Jamil goes over this in the Brew Strong: Repitching Yeast episode.

http://www.thebrewingnetwork.com/shows/492

15

General Homebrew Discussion / Re: Boiling Wort outdoors in winter

« on: December 03, 2009, 04:40:33 PM »

I figured a snow bank and the ambient air temperature would cool the work quickly with out the need to bring out the wort chiller.

Chris