Messages

1

Yeast and Fermentation / Re: yeast starter temperature and gravity

« on: February 06, 2013, 04:45:57 pm »

I read Jamil's article from 2007 in Zymurgy.  The only thing that I was left a little confused on was the goal temperatures.  He said 65-75 is the ideal range, and 70 is ideal.  Little lower for lagers and a little higher for ales.  But then he says right after that that when you pitch the yeast starter to the main wort that if there is a large temperature shift the yeast can be stunned.  So do I need to cool the starter down before I pitch (particularly for lagers)? 

2

Yeast and Fermentation / Re: yeast starter temperature and gravity

« on: February 06, 2013, 04:13:58 pm »

Below is from Jamil Zainasheff’s article Making a Starter (Zymurgy March/April 2007).

Q: IF I’M MAKING A HIGH GRAVITY BEER, SHOULDN’T I MAKE A HIGH GRAVITY STARTER SO THE YEAST BECOME ACCLIMATED?

No. In general, starter wort should be between 1.020 and 1.040 (5–10 °P). Lower gravity starters are easier on the yeast, but result in less growth. High gravity starters result in more growth, but are more stressful for the yeast. Logsdon says, “Generally, you’d use the lower end of that range [1.020 SG, 5 °P] for coming off a plate or slant or very old yeast. Yeast don’t get used to a high gravity environment, and the high osmotic pressure can really stress the yeast.”


I would recommend that you download the article; lots of good information in there.


Cheers!

Brilliant!  Thanks!

3

Yeast and Fermentation / yeast starter temperature and gravity

« on: February 06, 2013, 11:28:36 am »

In "How to Brew" Palmer states that you should make your starter to match the conditions of your intended batch fermentation (gravity and temperature), but in "Brewing Classic Styles" the authors state that the OG of the starter should be 1.03-1.04, and temperature for lagers should be a little less than 70 degrees.  How to make sense of this?

4

Kegging and Bottling / Re: cornelius vs firestone

« on: February 03, 2013, 01:07:38 pm »

I got my kegs from kegconnection.com.  As I was looking at replacement post parts I noticed that they sale two types of "ball locks", which are firestone and cornelius.  But you guys are mostly saying that only cornelius makes ball locks.  Check out this website:          http://stores.kegconnection.com/Categories.bok?category=*Parts%3AKeg+Parts%3APosts%2FPoppets%3APosts%2C+Ball+Lock           

One of my posts, which I'm assuming is Firestone has 12 points.  My other keg looks to be cornelius.  But the pressure relief valves are the same, as are the lids.  Maybe I have keg that was converted and still using firestone posts.  I really don't understand this stuff very well. 

5

Kegging and Bottling / cornelius vs firestone

« on: February 01, 2013, 04:58:21 pm »

What's the difference between a firestone and cornelius keg?  They look the same, but the posts are different. 

6

General Homebrew Discussion / Signs of Infection

« on: January 31, 2013, 05:16:15 pm »

What are some signs of infection? Everyone advices that we anally watch over our wort so that infection won't set in.   But what would be a sign that your beer was infected?  I just put a light lager in the secondary to begin the lagering phase.  I noticed some little target like looking films on top of the fermented beer.  It literally looked like a perfect round target.  I felt it with my hand and it was very cohesive.  Not sure if this means my beer is infected.  It took forever (about one week) for the fermentation to begin.  I had to check the gravity several times to see if anything was happening.  Any thoughts?

7

Yeast and Fermentation / Re: Stir-Plate 3000 yeast stirrer review

« on: January 21, 2013, 03:34:20 pm »

Does it matter what material the flask is made out of?  I noticed some are pyrex, some are borosilicilate.  Is there a preferable material that prevents breaking, is able to be directly heated on the stove (electric as well), and has a flat bottom for the magnetic stir rod?

8

Yeast and Fermentation / Re: No lager activity

« on: January 21, 2013, 03:18:10 pm »

Fair enough.  Thanks!

9

Yeast and Fermentation / Re: No lager activity

« on: January 21, 2013, 02:32:44 pm »

Wow.....!.....It's fermenting.  It's not mold.  Now there is a fine layer of krausen...."Never give in" were the words of Winston Churchill during the German air invasion of England.....I must say I'm really suprised.  I had given up......Would you guys drop the temperature back closer to 50, or just leave it where it's at and do a diacetyl rest at the end?  It's around 53 now as I raised it to get the yeast going

10

Yeast and Fermentation / Re: No lager activity

« on: January 19, 2013, 05:53:03 pm »

Having a little trouble uploading the picture from my camera.  It's massive when I try to put it in.  Any suggestions?

11

Yeast and Fermentation / Re: No lager activity

« on: January 19, 2013, 04:32:28 pm »

First of all, thanks for everyone's advice!  I really appreciate it!  NExt, and lastly (I think), I see mold growing on the top of the chilled wort...........Should I dump it? 

12

Yeast and Fermentation / Re: No lager activity

« on: January 17, 2013, 08:49:52 pm »

Seriously, have you verified the temperature? I can't think of anything else that could be wrong. You did say that the packs swelled *somewhat*, right?

At any rate, if there hasn't been a drop in gravity, then nothing is fermenting, yeast or otherwise.

I use one of the digital thermostats, and it is consistent with the other digital thermostat that I have as well as the stick on thermometer that is stuck to the primary fermenter.  Otherwise, I'm not sure how to calibrate.....and honestly, the packs really did not swell much if at all(not like I'm used to seeing)

13

Yeast and Fermentation / Re: No lager activity

« on: January 17, 2013, 06:13:53 pm »

What type of yeast?  I would bring it up as high as the recommended temp says for the strain and give it a good swirl when it gets there. 

At 6 days you may have to cut your losses.  However, the yeasties could be fighting hard to replicate and get fermenting! They are hearty suckers......

Dave

I used Wyeast 2007 Pilsen....Would you guys recommend repitching?  Should I throw some dry yeast in and see if that will do the job?  Or is it too late.....is my beer likely contaminated from bacteria that have not been outcompeted by the yeast? 

14

Yeast and Fermentation / Re: No lager activity

« on: January 15, 2013, 04:47:21 pm »

Take a hydrometer reading now and report back. Did the yeast packs swell at all? In the future, I recommend making a starter as a general rule, because that should ensure a healthy and viable pitch of yeast cells. An adequate amount of viable yeast is key to a healthy fermentation and a quality beer. 

Keep us posted. 

1.040 Gravity reading today, which is approximately 96 hours from initially pitching the yeast.  I was hoping to be suprised...unfortunately not the case.

I'd bring it up to 52-53 and give it another day or two.  Do you have the means to make a starter?

Dave

Should I swirl the beer up at all?  I'll increase the temp a few degrees. 

15

Yeast and Fermentation / Re: No lager activity

« on: January 15, 2013, 04:28:44 pm »

Take a hydrometer reading now and report back. Did the yeast packs swell at all? In the future, I recommend making a starter as a general rule, because that should ensure a healthy and viable pitch of yeast cells. An adequate amount of viable yeast is key to a healthy fermentation and a quality beer. 

Keep us posted. 

1.040 Gravity reading today, which is approximately 96 hours from initially pitching the yeast.  I was hoping to be suprised...unfortunately not the case.