Messages

751

Yeast and Fermentation / Re: Shipping yeast in the worst heat wave ever

« on: July 11, 2012, 10:28:12 AM »

Might not be able to brew this weekend, so I haven't started it yet. The tube is sitting in my fridge now. Glad to hear yours is up and running, hopefully mine will do the same.

I'm sure it will.  Good luck!

Dave

752

Yeast and Fermentation / Re: Shipping yeast in the worst heat wave ever

« on: July 11, 2012, 06:51:20 AM »

Because sometimes my IQ drops 30 points without warning, I ordered yeast from NB last Sunday in the middle of the worst heat wave in recorded history. It arrived today and I'm wondering if the yeast is still viable. It's WLP830 and I was planning on making a 2-3L starter anyway. Should I do a two step starter just to make sure, or just do what I should have done all along and take my happy ass down to the LHBS and get more yeast?

Sean,

How is your starter coming along?  Did you go 2 stage?  My 1G starter now has a good Krausen line and looks to be very healthy.  Wouldn't have thought it possible on day one. 

Dave

753

General Homebrew Discussion / Re: May seem like a dumb question

« on: July 10, 2012, 01:17:44 PM »

I've had my garden hose for a couple of years and it still tastes like s*#! when I taste it.  Go food grade!

Dave

754

Yeast and Fermentation / Re: Shipping yeast in the worst heat wave ever

« on: July 10, 2012, 08:21:00 AM »

Nateo,

I feel your pain.  The closest LHBS to me is 45 minutes and a couple of tolls on the Turnpike.  It's cheaper to have it shipped and it arrives next day.  I always get the ice pack, but did not expect the yeast to be almost 3 months old to start with.  I probably ended up with ~10% viability but that is just a guess.

I'm using more US-05 and WB-06, but I really like experimenting with 10G batches split with different yeast.  So this one is an American Lager with 2035 and 2007.  I'll have to see how the next couple of days go as it seems to be picking up steam. 

Dave

755

Yeast and Fermentation / Re: Shipping yeast in the worst heat wave ever

« on: July 10, 2012, 07:15:26 AM »

But back to your post Nateo.  If I missed the sweet spot, and pitched 33% viable cells (or worse since it was a day in 100F heat from the LHBS), what now?  I guess I have to let this ride out since it's starting to show signs of life after 2 days.  But what will that mean to the end result of the starter?  Will it be ready for a lager in 3-4 days?  Or will I still be short on cells?

Hoping I'm staying within the OP's topic......

Dave

756

Yeast and Fermentation / Re: Shipping yeast in the worst heat wave ever

« on: July 10, 2012, 06:24:00 AM »

Good info, thanks.  Need to buy that book!

757

Yeast and Fermentation / Re: Yeast recommendations for hoppy pale ale split-batch

« on: July 10, 2012, 05:57:11 AM »

Thinking about something like this on my next brew. A pale ale malt bill and two different yeasts. I brew 10 gals and two separate fermenters. Considering a San Fran lager for one and a English ale or London ale for the other. All three are past expiration so a starter is required prior to use. Fermentation temps will be the same unless I figure how to keep one bucket in an air conditioned part of the house and the other in the regulated chamber. Looking forward to it whatever the result. I just hope to make a tasty brew.

Have switched to this method myself.  It's truly amazing how different the beers come out. 

758

Yeast and Fermentation / Re: Shipping yeast in the worst heat wave ever

« on: July 10, 2012, 05:41:58 AM »

I just received some 2007 Pilsen and made a 1G starter on Sunday.  On Monday there was very little activity so I checked the MFG date on the pack.  It was 4-10 or almost three months old for a viability of 33% per Mr. Malty.  This morning there are more bubbles coming up, but far from where it should be 2 days in on a stir plate. 

So not to hijack the thread, should I have made a 2 stage starter as well and why?

Dave

759

Yeast and Fermentation / Re: San fran lager strain

« on: July 02, 2012, 02:50:25 PM »

+1.  You are at about 64% attenuation now.  It's only got a few more points in it....

760

General Homebrew Discussion / Re: Dealing with trub

« on: July 02, 2012, 11:13:28 AM »

I try to remove as much trub as possible solely for the purpose of reusing the yeast.  I'm not concerned about the effect on the beer either.

Dave

761

General Homebrew Discussion / Re: Dealing with trub

« on: July 02, 2012, 11:04:41 AM »

I'm starting to brew to an extra half gallon or so as I have the same problem.  I also bought a large fine strainer bag but have yet to use it.

Dave

762

All Grain Brewing / Re: Mash schedules for Lagers

« on: July 02, 2012, 05:22:36 AM »

Just had to add a thought to this thread.  IF the malts produced today are all well modified, why do all of the German breweries still perform Hochkurz mashes?  Yes, tradition is one thing, but if it didn't affect the flavor and quality of the beer, I would think they would all go to single infusion to save time and money.  Thoughts?

Dave

763

General Homebrew Discussion / Re: how are you using maris otter?

« on: July 02, 2012, 05:03:08 AM »

I really like the 50/50 maris otter/2-row combo.

+1

I use this combo quite often with my IPA recipe.

Me too....

764

General Homebrew Discussion / Re: That German lager flavor

« on: June 29, 2012, 07:23:39 AM »

On topic, I'm in DC now at my buddy's house for the golf tournament.  I built a "Go Tap" on wheels with my old tower and brought it down with a BoPils.  He was blown away.  I used 9# Floor Malted BoPils with .5# Vienna and .5# Munich with 4 Saaz additions and it is AWESOME.  I can say that the Hochkurz definitely made a difference.

Also had to post #500!  Not quite to Denny level, but still proud to be a homebrew geek!   

Dave

765

General Homebrew Discussion / Re: That German lager flavor

« on: June 29, 2012, 06:38:01 AM »

Me too!