Messages

196

Classifieds / Re: Wanted: Wet Hops

« on: August 18, 2011, 05:35:24 am »

Pi - just wanted to make sure you realize, you need to use 4-5x the same amount of dryhops when using wet/fresh - so if you bought 4oz off of someone, they'd equate to about .80-1.0 oz.

Doh! Guess I'll see about scoring a pound (hops, that is). Just sayin'...

197

Yeast and Fermentation / Re: Wyeast 2206 Bavarian Lager Seems sluggish

« on: August 18, 2011, 05:01:06 am »

I checked out mrmalty (excellent resource btw) and for 6 gallons of 1.062 Lager wort, with a stir plate, it says to use 2 packs/vials of culture to make 2.7L. of starter. Is it ok to use 1 pack and ramp up? Also when should I add the additional wort? Finally, is it OK to use a drop of fermcap in a gallon of starter wort?

198

Yeast and Fermentation / Mash first; starter second?

« on: August 17, 2011, 03:07:21 pm »

I was thinking instead of making a starter using DME, what if I mashed an extra gallon, and used it to make the starter. Maybe chill the (Pale Ale 1.058) wort until yeast is ready to pitch, than bring the wort up to room temp.? Is infection a concern?

199

Equipment and Software / Hannah PH testor all dried up?

« on: August 17, 2011, 02:51:25 pm »

I got this from a friend. Still in the box but was wondering if the bulb is toast. If I buy the calibration solution(s) do you think it is still ok?

200

Classifieds / Wanted: Wet Hops

« on: August 17, 2011, 02:45:04 pm »

Interested in buying some wet hops. If you got in on the recent sale by-the-pound, I can take a few ounces off your hands.

201

Yeast and Fermentation / Re: Wyeast 2206 Bavarian Lager Seems sluggish

« on: August 17, 2011, 02:01:36 pm »

Just read the thread on "just how important is a starter". I have always had better results when pitching a starter. I have been using Hefe from a local brewery for the past year or so; getting excellent results every time. this last batch, the brewer was out of town so I went with a smack pack. Didnt even wait for it to swell.  Now it's been about 48 hours and I'm getting barely a couple bubbles. I feel like social services is gonna come knock on my door any minute and charge me with yeast abuse. Those poor little guys.
Thank you Denny and Paul for your help and insight. I picked up a stir plate today and some WLP001. Do you treat Ale starters the same way (make in advance; put in the fridge etc.)? What's a good gravity for starters? Never used a stir plate either. Anything I should know?
There's probably already discussion about this on this forum, just that I dont know where to look. or I'm just plain lazy I guess.
Also wanted to know if it's ok to use fermcap in my starter?

202

Yeast and Fermentation / Re: Wyeast 2206 Bavarian Lager Seems sluggish

« on: August 17, 2011, 07:50:40 am »

Thanks Paul, Experience is what you get right after you needed it. When doing a starter lager, Wyeast suggests smacking the pack at 75f and pitching after fermentation starts. Denny says he likes to pitch at lager temp. so next time i do a lager starter should i keep the starter at wha temp?

203

General Homebrew Discussion / Cleaning Glass vessles?

« on: August 17, 2011, 06:54:30 am »

I have noticed my Erlingmeyer flasks are starting to get kind of hazy. Is there something i can use on the to get them to sparkel again?

204

Yeast and Fermentation / Wyeast 2206 Bavarian Lager Seems sluggish

« on: August 17, 2011, 06:40:30 am »

 Never used this strain but things appear pretty quiet in the carboy. I pitched at 55f. I did not wait for the pack to swell. It's been about 30 hours now, and I'm getting about 2 bubbles a minute. Do you think I underpitched? I also used Fermcap btw. Should I repitch or RDWHAHB?

205

Ingredients / Re: Stability and shelf life of ingredients

« on: August 15, 2011, 02:28:50 pm »

Speaking of shelf life, do hops loose their AAs if stored in the freezer? I have some old hops (like 08' Saaz pellets n plugs). I would imagine they wouldnt be too good for flavor/aroma eh?

206

Yeast and Fermentation / Re: Dry yeast (Rehydrated) pitching temps

« on: August 15, 2011, 10:15:03 am »

What about lagers? The liquid Weast say itcch around 75f than cool to lager temp ~55...

207

Equipment and Software / RIMS getting lots of grain in the sparge

« on: August 15, 2011, 09:07:33 am »

I did an Oktoberfest yesterday and noticed a crapload of grain particulates in my runoff. After collecting 7 gal. of wort, i decanted and ran thru a muslin bag. there was about 1/2 to 3/4 cup of grains in the bottom of the kettle. Would this be enough to throw off-flavors? I have been running my RIMS at full on; do you think slowing the reculation down might hepl?

208

Yeast and Fermentation / Re: Low attenuation please help

« on: August 15, 2011, 08:52:27 am »

Yes, using a refractometer. I think I'll do a couple samples using both and see how accurate ProMash is.

209

All Grain Brewing / Re: Head retention in German pils

« on: August 13, 2011, 02:38:15 pm »

Try a shorter protein rest. Depending on whether you are using American or German malt. I use a RIMS system and once I get to Protein rest temp (50c) i start increasing my temperater at about 1.5 degrees C till i get to my next rest. Too long of a protein rest makes for almost no head.

210

Yeast and Fermentation / Re: Low attenuation please help

« on: August 13, 2011, 02:31:01 pm »

WHOAA!!!
Went back last night and played with my ProMash SW. i found out that ProMash does this correction for you! Just looked at Sean's spreadsheet and that explains things. Since then i have been going back correcting my FG and everything works out on the money. I feel like such an idiot. here i was thinking i need to add more grain to get the alcohol i was looking for. Meantime I'm having a homebrew (That's already bumped up). Thanks to all for helping me out.