Topics

31

Yeast and Fermentation / Beaker vs. flask

« on: April 20, 2012, 12:44:47 AM »

Just wondering if using a beaker for starters has any inherent problems that I'm not considering.  A 2L Bomex beaker can be purchased for less than $8.  I would be using the beaker with a stir plate.

32

Yeast and Fermentation / Flask size...pilseners

« on: April 16, 2012, 06:12:53 PM »

I see a lot of homebrewers advocating 4 and 5L flasks for lagers.  But, 4 and 5L flasks aren't really necessary for a traditional 1.048 pils, as far as I see from using my yeast calculator.  I can start with a 1L starter, step it up to a 1.5L starter, and end up with 397 billion yeast cells.  Isn't a 2L flask adequate for this task?

33

Yeast and Fermentation / Boiling in an erlenmeyer flask

« on: April 14, 2012, 12:55:46 AM »

I have two stir plates being built, and I'll be ordering a couple of 2L flasks shortly.  My kitchen stove is electric, so, is it advisable to put my flasks in a water bath for boiling?  How should I proceed with this?

34

General Homebrew Discussion / Tell me about Mash Hopping

« on: April 14, 2012, 12:48:54 AM »

I've never employed mash hopping.  I've been told by some that the overall effect is minimal.  However, I see it used by some reputable homebrewers.  Is it comparable to a flavor addition...10-15 minute?  How many IBUs does it contribute?  What can I expect from it?  Thanks. 

35

Equipment and Software / Boiling out a ball valve

« on: March 31, 2012, 02:58:08 PM »

I decided to remove my boil kettle's brass ball valve to get a look inside of it, and clean it.  Obviously, my brew-to-brew cleaning procedure needs improvement in the area of the valve, as evidenced by the build up inside the valve.  In the future, I think I'll be running boiling water through it after every brew session.  But now, since I have the valve in hand, can I boil it out on the stovetop, and see what grime I can remove?  Is there a cleanser that I should add to the boiling water?  Oxiclean...TSP?

36

Beer Recipes / Late Hopped APA...BU:GU ratio

« on: March 28, 2012, 11:40:32 AM »

I would like to formulate a late hopped all-Cascade APA recipe.  An SG of 1.053, and a hop schedule of 15-5-1min additions.  The grain bill will be pretty standard.  My question concerns the BU:GU ratio, and how many IBUs per each hop addition.  Do I go with the traditional 36-40 total IBUs, or bump them up because of the lowered/smoother bitterness of late hopping?  I'm really looking for lower bitterness, and big hop flavor.  Not sure how to approach this.

37

Yeast and Fermentation / Supplier...Stir plate...Erlenmeyer flask

« on: March 25, 2012, 07:10:32 PM »

I'm considering going to a stir plate.  Is there a preferred source for the plate and flask?

38

Yeast and Fermentation / Yeast cell count...Starters...Gravity range

« on: March 25, 2012, 02:03:44 PM »

I've been doing some reading at mrmalty.com, and am left with some questions.

Assuming the info below is correct, what upper limit of wort SG's would you feel comfortable pitching a 2 liter starter into?  If a deviation of 20% is allowable per Logsdon, I'm coming up with upper wort gravity of about 1.064.  I realize Logsdon's statement is one of "preference". 


    1 liter starter = about 150 billion cells
    2 liter starter = about 200 billion cells
    1 liter starter, then pitched into 4 liter starter = 400 billion cells


The proper amount of yeast for 5.25 US gallons of 1.060 wort is around 225 billion cells if you are pitching 0.75 million per milliliter.
(750,000) X (20,000) X (15) = 225,000,000,000

"Logsdon says, "I try to stay within 20% of my ideal pitch rate and I prefer to slightly under pitch rather than over pitch."

39

Yeast and Fermentation / Wyeast 1469...Sulphur??

« on: March 21, 2012, 06:13:51 PM »

Someone tell me I don't have a damned infection.

I went to transfer an ESB to the keg, removed the airlock and took a whiff from the carboy to discover the aroma of sulphur.  I drew a small sample of the beer to taste, but it actually tasted fine.  So, I filled the keg up, and put it on a slow carb.  I figure I can release gas from the headspace everyday, and see if the sulphur aroma dissipates.  Not much else I can do.  Anyone else had anything similar happen with WY1469?

Some of the particulars are that I made a 1/2 gallon starter, and fermented between 66-70F, hoping to get the stone-fruit esters.

40

Commercial Beer Reviews / Singha?

« on: March 20, 2012, 03:54:34 PM »

Not a review, but a question regarding Thailand's "Singha".

I had a bottle recently after several years, and I thought the brewery had lowered their ABV on this beer.  It just didn't taste the same as I remember it.  The label indicated 5% alcohol, and I didn't see any mention of it being a "malt liquor" like the old label indicated.  Has this recipe been watered down, or is it my memory that is watered down?

41

Equipment and Software / Aluminum Cleaner?

« on: March 20, 2012, 03:42:18 PM »

I've been using Barkeeper"s Friend, but is there a better cleaner for an aluminum boil kettle?

42

Ingredients / Domestic 6-Row...American Stout

« on: March 18, 2012, 06:40:30 PM »

Would 6-row make a flavor difference in a roasty American stout as opposed to ordinary 2-row?

43

General Homebrew Discussion / AIPA...Aroma...BJCP

« on: March 15, 2012, 05:24:17 PM »

For the BJCP judges here, have you ever judged an AIPA that had too much, or too strong of a hop aroma?  Is it even possible for an AIPA to have too much hop aroma, as far as comps are concerned?

44

All Grain Brewing / Mike McDole...Brew System...Recipes?

« on: March 14, 2012, 06:09:59 PM »

I've come across a couple of recipes by Mike McDole online, as well as watched a quick Youtube video of Mike and Vinny Cilurzo discussing Mike's American brown ale recipe.  From what little I know about Mike, it's easy to discern that he's well regarded in the homebrewing world.  So, does anyone know anything about his brewing system?  Where can I find his recipes?  I see Fred Bonjour has a couple posted on his site.  Any online interviews with Mike?

45

General Homebrew Discussion / Promash Question...Batch Size?

« on: March 14, 2012, 11:49:26 AM »

Does the field for Batch Size indicate the pre- or post-boil volume?  On my program, I have the Batch Size equal to the Wort Size.  The reason I ask after all these years is that for some recipes, the brewer might have 5 Gal for his Batch Size, while I've seen some might have 8 Gal.  I always though the Batch Size indicated post-boil volume.