Messages

886

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 25, 2012, 12:11:41 pm »

I'm typically a DME guy for my starters.  I probably should have just left it alone to begin with, but after I pulled out what is actually about 25oz now that I've measured it, I wanted to put it to use instead of just tossing it.  The second mistake was not letting it ferment out in the original gallon jug and transferring to the container thinking it would settle out at 34F. 

Basically just a comedy of errors!   

But, it's boiled and has some use in the future and I like the idea of collecting the drainings from my grain bags.  So, another technique learned in a roundabout way.....

Dave

887

General Homebrew Discussion / Re: Burn(er)ing Question

« on: April 25, 2012, 07:27:24 am »

That's the one I have. And I have been looking at other burners because of the amount of propane mine uses. At most I can get 4 brew days on a propane bottle. And that is heating my strike water in the house on the stove. That is almost $6 worth of propane per brew day.
[/quote]

Strange.  I also heat my strike and my sparge water on the stove, however I get 8-10 brews out of my tanks.  A refill at BJ's costs me $14-$17 depending upon the current price of propane so I've been very happy.

888

General Homebrew Discussion / Re: Burn(er)ing Question

« on: April 25, 2012, 07:00:57 am »

I bought this one 3 years ago for $39 from Amazon and love it!  Highly recommended.

http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1335362381&sr=1-2

Dave

889

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 25, 2012, 05:21:57 am »

I'm sure it will keep fermenting since it has yeast in it.  Unless you boil it and kill the yeast.

But if you're going to boil it, why not just boil some water and add a scoop of DME.  Then you have fresh wort to add to your slurry.

It seems like a lot of trouble to try to salvage 16oz of already fermenting wort.  As Mort noted, you could let that ferment out, decant and add more wort to build another starter.

I just don't see the point in trying to stop it from fermenting.

Took your advice and boiled it.  More as an experiment.  I froze it and will defrost and attempt to use as a starter for my next ale. 

890

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 24, 2012, 10:02:10 am »

Ah, yes.  The definition of beer is as such.

I have the pulled portion in my lagering fridge at 34F.  Was thinking about using it to wake up some 1056 slurry for my next Pale Ale.  I'm now really curious to see if it keeps fermenting and what the current gravity is after 12 hours.     

891

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 24, 2012, 09:51:06 am »

It's not wort anymore.  It's beer.

It was only 'fermenting' for 12 hours at 52F.  I'll take a gravity reading.  Do you think it's not usable at this point?  Just toss it like Tom said?

892

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 24, 2012, 09:45:41 am »

It's hard to toss good wort......

May end up that way though......

893

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 24, 2012, 09:41:36 am »

There is only about 12-16 oz so I think I'll just use it for a starter in the near future.

894

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 24, 2012, 04:38:38 am »

I'll burp it every hour or so until it gets to 34F and the yeast fall out.  I'll then decant that and use in my next starter.

Personally, I wouldn't. No matter what you do (short of filtration), you'll never get all the yeast out. Then your next starter will no longer be a pure culture.

I suppose you could bring it back up to a boil to pasteurize it, though.

Question now is what to do with the wort I pulled out.  I guess boil it would make the most sense.  I need to water it down a bit anyway as it's at 1.051. 

Dave

895

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 24, 2012, 04:25:46 am »

Pyrite,

Where were you yesterday morning!!   

Well, next time I'll leave her go.  Now, she's krausening and happily percolating away just below the blowoff tube. 

Dave

896

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 23, 2012, 10:36:05 am »

That's one problem with working from home.  You don't get to think things through before you do it.  I should have left well enough alone, but ran downstairs, sanitized a container, decanted the first pull and poured the trub back in to the primary.  It actually filled the headspace to a good level and I'm pretty sure about my sanitation so at this point I'm going to RDWHAHB, well at 5:00PM at least.....

I guess the container will keep fermenting a bit as I got some trub in there.  I'll burp it every hour or so until it gets to 34F and the yeast fall out.  I'll then decant that and use in my next starter.

Man, whenever you think you got this hobby figured out, in comes the curveball......

Dave

897

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 23, 2012, 10:12:55 am »

OK, panic setting in.  Do you think I racked off too much yeast if I sucked it up from the bottom?  I thought it looked like they were in suspension but my gallon jug seems to be fermenting.  I think I'll decant and put back the trub.....

898

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 23, 2012, 10:07:06 am »

I plan to decant off the wort and use as my next starter.

Hadn't you already pitched the yeast?

I did, but most looked to still be in suspension.  If I ended up with some yeast, I'll decant the wort off of it as well.

899

All Grain Brewing / Re: No head!?!?

« on: April 23, 2012, 09:19:35 am »

your whole mash got up to 180? Care to share your recipe and process?

That way we can dig into the issue further

+1.  How long was it at 180?  What kind of beer?  Not having a good boil could have a major effect on DMS in the beer. Please send more details.

900

Yeast and Fermentation / Re: Zero Headspace in Carboy

« on: April 23, 2012, 09:05:09 am »

If you want the best beer possible I would pull some now.

+1. Pull off half a gallon or so and let it ferment in a separate fermenter.

You guys pushed me over the edge on that decision.  I figured it would be fine to let it ride but thought pulling would net the best product.  So I sanitized my siphon, took the cap off the bottom and siphoned off a half gallon of trub-filled wort.  It's in a gallon jug in my lagering fridge.  I plan to decant off the wort and use as my next starter.  Killed two birds with one stone!

Thanks to all, as always!

Dave