Topics

16

Yeast and Fermentation / Yeast Yield

« on: September 02, 2010, 11:48:14 am »

Forgive me if this has been covered elsewhere.  Which yields more yeast cells, a single 4 liter starter, or 2 2liter steps with a chill and decant in between?  This is assuming using a stir plate.

Tom?

17

General Homebrew Discussion / Citrusy Oktoberfest

« on: August 24, 2010, 12:37:00 pm »

I just kegged my annual Oktoberfest, tweaked this year by comments that my marzen this year was "too caramelly".  So I lightened up on the Caramumich II and doubled the melanoidin.  16.5 IBUs of Magnum for bittering for 90 minutes.  I also added 1 gram of CaCl and 1 gram of CaS04 (also different) and used WLP833 Bock Lager.  The beer has a subtle citrus note that I have not experienced before in this style.  It's not unpleasant, just unexpected.  Could it be the gypsum?  I used the yeast slurry for a light lager and it does not have the citrus notes.

Perplexed in NC

18

Yeast and Fermentation / US-05 Startup Time

« on: August 16, 2010, 05:44:19 am »

This is only the second time I have used dry yeast.  What startup times have you all been recording for US-05?  Wort at 62deg, 1.051 SG, sprinkle method, wait 2 hours for yeast to settle, then oxygen with sintered stone for 2 minutes.

Thanks;
Dave

19

General Homebrew Discussion / Amarillo Wheat?

« on: August 13, 2010, 01:39:39 pm »

I'm brewing an American Wheat this weekend and had one of those Windows 7 moments.  I was going to use Hallertaur for aroma and bittering (10 IBU) but then I thought "Why not try for some hints of orange citrus?"

Any thoughts?

20

Ingredients / Hallertauer Taurus

« on: June 21, 2010, 07:30:51 am »

I was cruisin' the web last night and ran across Hallertauer Taurus hops.  Has anyone tried this.  Seems very similar to Magnum.

Dave

21

General Homebrew Discussion / Lagering on or off yeast?

« on: June 18, 2010, 07:09:36 am »

Just wondering what the experts have to say.  Rack to secondary for a couple of weeks at 32 deg.  Filter-->keg, carbonate and ignore for 4-8 weeks at 32 deg or leave in secondary for 6-8 weeks.  I'm talking Lite Lager, german pils and Oktoberfest (<1.055 OG), not Dopplebocks.

Dave

22

General Homebrew Discussion / Oxidation Flavors

« on: April 02, 2010, 02:02:33 pm »

We are all familiar with the various off flavors caused by oxidation.  Wet cardboard, vinous, sherry like... 
My question is:  What flavors are caused when?  Or are they just different levels of the same.?  Dr. Charles Bamforth suggests that oxidation (aeration) during the mash and what we homebrewers call HSA (splashing the >100 deg wort after the boil), effects are negligible if followed by a vigorous fermentation.  What say the beer geeks?

Dave

23

Equipment and Software / Camlock Connectors

« on: March 26, 2010, 09:58:30 am »

While the stainless connectors are 1/2 the price of any other stainless connectors. I couldn't help noticing that the aluminum connects are really cheap.  Any pros/cons on using aluminum?

http://store.proflowdynamics.com/modules/store/-Aluminum_C69.cfm

Dave

24

Yeast and Fermentation / Harvested Yeast Storage Temperature

« on: February 28, 2010, 10:53:36 am »

This is an extension of the "Too Cold to Lager" post.
Is 29 deg F too cold to store yeast?  The yeast is in full strength wort/beer so the liquid will not freeze!

Dave

25

General Homebrew Discussion / Too cold to Lager?

« on: February 16, 2010, 02:21:54 pm »

I have a chest freezer dedicated to long term cold storage and cold conditioning. I typically keep it at 29 degF to cold crash my beers for a week before filtering and kegging. My question to you lager gurus is. Is 29F too cold to lager effectively? Or will it just take twice as long as 34F?

Dave