Topics

31

Kegging and Bottling / O2 Barrier caps... Really?

« on: April 28, 2012, 01:36:21 PM »

Some call the O2 absorbing. Do they do anything other than drain your wallet slightly faster?

32

General Homebrew Discussion / Stirring the boil?

« on: April 23, 2012, 05:48:44 AM »

There's this scummy film that forms on top of wort during biol. Should you stir that in or is it best to leave it alone.
also was thinking about trying whirlpooling using the CFWC to recirculate the wort. has anyone done this?

33

Equipment and Software / Brew Buddy BCS-460 your thoughts

« on: April 23, 2012, 05:37:52 AM »

Anyone messed with this? i saw it when i downloaded mrmalty app.
http://software.druidhillroad.com/software.druidhillroad.com/Brew_Buddy.html

34

Kegging and Bottling / Question about using gelatin

« on: April 16, 2012, 05:36:02 AM »

I usually get the corney keg cold like 31 and mix half a pack Knox with  a cup of hot water to dissolve, and pouring to a gently stirred flat beer. Then i force for a week. . Does it help to shake the keg to get better fining results? Or once it is introduced it settles out and that's that?

35

Yeast and Fermentation / Decant starter with a stir plate? Timing a starter

« on: April 05, 2012, 07:10:55 AM »

I'm gonna do a starter for a Munich Dunkle. Wyeast 2308 Mr Malty says2.4L with a stir plate. Reading some threads on this, most would agree to decant. So do i make a 2.4 starter than decant/pitch like a liter? Do you just shut off the stir plate and let things settle? At what point is the starter ready to be decanted? And how critical is the timing? I am trying to estimate how long it will take to prepare a starter and have it ready when my wort is ready. Does the smack pack mfg. date effect how long it will take? Should I pitch the swollen pack onto the full 2.4L, or step up?
Whoaa, i need to RDWHAHB, but it's too early. 

36

Yeast and Fermentation / DR for 2035

« on: January 26, 2012, 12:43:41 PM »

I'm doing an American light lager. was wondering if I should do a diacetyl rest. Wyeast says optimum fermentation is at 51*f. I am in primary 4 days now at 55 and fermentation just starting to taper off. So, should I do a DR? If so, should I wait till fermentation is complete or raise the temp. now? I have not tasted it yet but judging by the smell of the bubbles I'd say there's still a good bit of diacetyl in the brew.
One other thing: If I were to dry hop, should I do it in the DR, or wait till I lager? Thanks for the help.

37

General Homebrew Discussion / Is PBW environmentally safe?

« on: January 25, 2012, 08:14:22 AM »

Is it OK to put this stuff in my 167bbl. underground fermenter (septic tank)?

38

Yeast and Fermentation / Yeast harvesting

« on: January 23, 2012, 07:41:00 AM »

What I've been doing is swirling the yeast cake with about an inch or so of the beer sitting on top in the carboy. then pour about .75l. into an Erlenmeyer flask. when I'm ready to make a starter i pour off the beer and put fresh wort on the cake. I've read about washing the yeast in distilled water. So which part am I supposed to use, the cake or the beer?

39

Ingredients / does 6 row need a pritein rest?

« on: January 22, 2012, 06:43:48 PM »

67% in the grist along with some flaked maize and some carahell 10l.

40

Ingredients / Anyone use Palisade hops?

« on: January 18, 2012, 08:25:58 AM »

I have been experimenting with some of the newer hybrid hops lately, breaking away from the more traditional. Doing the same mash; just using a different hop. last batch was using Simcoe. turned out pretty good, though I am not a super hop head, just trying new ones out. My current batch used 2 oz. Palisade (1.5 in the boil,.5 dry). seems kinda funky. 44 IBUs but really bitter, like grapefruit. Dont know if it's just my bad taste for hops or is this one actually raunchy.
Next one is gonna be Citra. I'm just not sure How much to dry hop. Should I throttle back on the IBUs?  What do you think?.

41

Kegging and Bottling / PBW question

« on: December 21, 2011, 07:58:57 AM »

Just used PBW for the first time the other day and noticed a strange reaction. When i unscrewed the lid, the granules started jumping out of the jar, like charged particules. Strangest thing. When I went to scoop it just got worse. Anyone seen this happen, and how do you get this stuff in the carboy/kettle without it going all over the place?

42

Ingredients / Dry hopping using pellets

« on: December 20, 2011, 07:25:28 PM »

Brewed a pale ale tonight and, tossed in the remaining 3/4oz Simcoe pellets into the fermenter. How do you dry hop? Are pellets ok, and if so, how much. Do you sanitize them. I Was thinking about giving them a grain alcohol bath before dumping them in but was not sure if the yeasties would get pissed.

43

Equipment and Software / PH meter

« on: December 08, 2011, 06:14:02 AM »

Can anyone recomend a decent PH meter for the homebrewer? I've seen them for around 100 bucks. Would make a nice xmas present.

44

Yeast and Fermentation / Cold crashing a Schwartz

« on: December 08, 2011, 06:01:56 AM »

It's been at 44* F for2 weeks and i thinkit's done. I started dropping the temp 2 degrees per day (at 38 now). Can i just take it straight down to 28-30 and hold it there for a couple weeks? What are the benefits? I dont want to rush things, but is there much difference?

45

All Grain Brewing / Mash thickness using a RIMS

« on: December 07, 2011, 03:00:48 PM »

Apologies if I am in the wrong group for this thread
I have about 6L deadspace to account for all wort on the "other side" of the false bottom. About 1L is in the pipes etc. So since I am recirculating my liquor, do I have much say in the matter when it comes down to enzyme activity in my mash?
Forming a recipe, if guidlines tell me to shoot for a thickness of 1 qt/lb/gal., for 10lbs. grain I would do 10 qts+my deadspace (about 6L.) so 16L. right? But if my liquor is recirculating, just where are the enzymes at, grain or liquor, or both?