Messages

1

Equipment and Software / Re: PBW

« on: May 10, 2013, 04:36:13 am »

Yikes, since this post is turning into a glass vs. plastic carboy post, I'll keep it going...

1) is there any health issues with using plastic fermentors? Any discernible tastes of plastic in the beer?
2) Would plastic be a tougher material vs. glass to maintain temps in my Igloo fermentor? (water and ice in an Igloo cooler)

1/  No health issues if you use food grade,ie. LHBS fermenters.  However, a scratch in your bucket can harbor bacteria since plastic is porous. If the plastic takes on a smell that cannot be cleaned away, replace it. I replace a bucket after ~ 8 or 9 batches usually, not always.  I buy 8 gallon plastic wine fermenter buckets for ~ $17(love 'em), and better bottles for beers where I occasionally use a secondary (barleywine, fruit beer,etc).
2/   Not at all.

Ya know, I've heard that bacteria thing or years and I think it's hooey.  Not only have I never had a problem, but I have a hard time imagining bacteria could hide somewhere that PBW and StarSan couldn't get to.

I'm starting to think the same way....clean and sanitize well and there are no problems with plastic.  And my back thanks me...Just sayin'

2

General Homebrew Discussion / Re: Drinking while brewing

« on: May 10, 2013, 04:20:18 am »

I frankly get more distracted with visitors than with beers.  We have only one rule in our club:  If you are making homebrew, then you are drinking homebrew.  Admittedly, I tend to favor pretty simple beers.....and I usually savor the first one through until the wort is in the boil kettle, but hey, I also typically start by 6 am.

3

Yeast and Fermentation / Re: Fermenting in blue (or red) coolers?

« on: May 09, 2013, 04:51:54 pm »

Sounds very interesting - rather than stacking them, maybe you could rig them like a Burton Union set up!

4

Yeast and Fermentation / Re: Yeast Storage

« on: May 09, 2013, 04:46:05 pm »

I just store in ziplock bags that fit in a container to give it shape.  Never had a problem....

5

Yeast and Fermentation / Cleaning Corny and dispense tubing after Berliner Weisse

« on: May 09, 2013, 04:43:14 pm »

I'm planning on just doing a PBW soak and then rinse with hot water and Star San... But I'm leery of reusing the QDC, dispense line and cobra tap on regular beers now.  Am I being nutty or would you suggest these all be dedicated for only sours from this point on?

6

General Homebrew Discussion / Storing an oak barrel

« on: May 08, 2013, 01:06:02 pm »

So a buddy bought one too many 5 gallon oak barrels and has talked me into buying one from him - I will have to brew something to put into it, but how does one store the thing in the interim?  Do I need to buy a handle of bourbon for storage purposes?  It is a once used bourbon barrel from some commercial distillery I am being told....any thoughts?

7

General Homebrew Discussion / Re: Give this guy some beer

« on: May 08, 2013, 01:01:37 pm »

I like PBR.  Too many young hipsters are drinking it now, though, so the price has risen slightly in my area.  Still pretty respectable for a macro IMO.

8

Yeast and Fermentation / Re: Fermentation chamber too cold?

« on: May 07, 2013, 10:59:28 am »

Unless you want certain esters present, you are in good shape and should not do anything with it.  It will likely warm up over the next few days and turn out perfect.  If it stays colder than you want, you can remove it from the after in a few days and let it free rise a bit at the end of fermentation.  Good job!

9

General Homebrew Discussion / Re: WLP565 What a monster

« on: May 07, 2013, 03:56:45 am »

I just tapped a Berliner Weisse for a party Saturday and I brewed it in October using the White Labs Berliner Weisse blend.  The Brett was there and the beer was well received among a non-homebrew crowd for a sour.  Without the Brett, it would have really missed the mark, so I'm glad I aged it.  Went with the syrups, too.

10

General Homebrew Discussion / Re: Observation

« on: April 25, 2013, 05:10:40 pm »

Put it this way. Denny's makes a lot of omelettes. They are not bad. Probably worth the $4.99. But they are not even close to most homemade omelettes.

Kudos to pro breweries. But lets not blindly accept that a pro beer is a quality beer by default. Or that a pro brewer is a better brewer by default.

I didn't know that Denny makes omelettes, too!  What is it that the guy can't do!

Seriously,  most pro brewers are quite good and way more consistent than homebrewers can hope to be (or they would have trouble surviving); even so, homebrewers can make some damn fine beer and every so often nail it right up there with any commercial brew of the same style - depending on the style, of course, because some styles just don't convert well to the small batch, hand crafted methods, especially without knowing the large batch methods employed on the commercial batch.

11

General Homebrew Discussion / Re: Making sure it carbonates?

« on: April 23, 2013, 06:40:24 am »

Or just pick up a little trub when you rack it and that will likely be enough when combined with the yeast in suspension

12

General Homebrew Discussion / Re: The journey

« on: April 23, 2013, 04:34:36 am »

Seventh year in and I am at the sours stage - thinking it is worth the time commitment.  I make a lot of lagers in 10 gallon AG batches for the crew still, but I want to explore the more exotic styles 5 gallons at a time...or even smaller perhaps.  There is so much out there to try, I only wish I had started sooner in life.  But I thank the friend who started me on this path every time I see him!

13

General Homebrew Discussion / Re: Lagering in corny kegs

« on: April 11, 2013, 07:02:37 pm »

If you are worried about releasing gas, you can do so by pulling the ring on the release valve, but I find it unnecessary.

14

Yeast and Fermentation / Re: First State Microbe

« on: April 11, 2013, 02:02:08 pm »

But, my daughter advises that it is not the first state to adopt a State Microbe, the Cheeseheads beat you to it!

http://bioinfo.bact.wisc.edu/themicrobialworld/Lactococcus.html

And where would we be with Lacto for sour beers?  Illinois is pursuing E. Coli, because our politicians have all tested positive for its presence; indeed some are said to be full of its source product.

 

15

Yeast and Fermentation / Re: First State Microbe

« on: April 11, 2013, 11:55:44 am »

I love it! A state government with its priorities in order - first the update homebrewing legislation a little while back and now seeing yeast as the most employed workers in the state (at least per capita!)