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Yeast and Fermentation / Re: Does this look like a pellicle?
« on: June 13, 2013, 05:41:57 PM »
Looks like krauesen (foamy yeast) to me. Pellicle wouldn't form within five days. Nothing to worry about.
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2
Going Pro / Re: This explains it all
« on: June 12, 2013, 04:27:02 PM »
If only the narrator could talk a little bit faster.
3
Yeast and Fermentation / Re: WLP630
« on: June 07, 2013, 06:47:40 AM »I never understood the yeast/lacto blend.
Just grow up a lacto starter at 100F, knock out around the same temp, and pitch the lacto starter first. At higher temps and without competing with the yeast, lacto can produce the appropriate acidity in days to weeks rather than months.
After the beer is tart enough, aerate and pitch healthy yeast. Making a starter will help the yeast complete fermentation in an acidic environment.
Yeah, I don't get how a lacto/sacch blend is supposed to work either. The ideal environment for lacto is low alcohol and not so low pH. Once the yeast gets going it produces alcohol and lacto kind of stops itself once it gets to a certain pH. Get the lacto in there all by itself for a few days and try to keep it around 100F and it should get plenty sour.
4
Commercial Beer Reviews / Re: Terminal Gravity Brewery / IPA
« on: June 05, 2013, 07:22:55 AM »
They have the best setting of any brewery in this part of the country. Love to sit out by that creek and sample a few.
5
Equipment and Software / Re: Pump Selection
« on: May 26, 2013, 10:29:59 AM »
Check out the Chugger pump. Seems to be the same pump and motor as the March but it has a stainless pump head for the price of a plastic one from March.
6
Going Pro / Re: New opportunity...
« on: May 25, 2013, 08:19:37 AM »
These are the boots I like:
http://www.muckboots.com/product/MB-JOB-000A.htm
Easy on, and just high enough that my pant leg reaches over the top of them.
http://www.muckboots.com/product/MB-JOB-000A.htm
Easy on, and just high enough that my pant leg reaches over the top of them.
7
Beer Recipes / Re: Hibiscus Gose
« on: May 24, 2013, 07:27:15 AM »
That looks great. I have been thinking about doing something like this with hibiscus.
In my plan I split my batch up a few different ways, and add stuff like hibiscus and different fruits post boil. I am getting a little hung up on the hibiscus, though. I suppose I could just make a strong tea and add it post-boil.
In my plan I split my batch up a few different ways, and add stuff like hibiscus and different fruits post boil. I am getting a little hung up on the hibiscus, though. I suppose I could just make a strong tea and add it post-boil.
8
Going Pro / Re: New opportunity...
« on: May 24, 2013, 07:18:43 AM »
Get some good boots. Your feet will be touching water or beer for a big chunk of the day. Nothing worse than sloshing around with wet socks and shoes at the end of a long day. My personal preference is muck boots.
Have an extra set of clothes at work.
Be really careful with valves and hoses. Always deliberately check that when you take a hose off of a connection, nothing is going to come shooting out at you.
Have an extra set of clothes at work.
Be really careful with valves and hoses. Always deliberately check that when you take a hose off of a connection, nothing is going to come shooting out at you.
9
Pimp My System / Re: I'M CHEAP, NO PUMPS, ALL GRAVITY 15 GAL
« on: May 23, 2013, 09:01:42 PM »
Can you give details about your motorized grain mill? I am tired of using a drill. What parts did you get?
10
Beer Recipes / Re: ESB suggestion - Victory or no?
« on: May 21, 2013, 01:56:03 PM »
Nope. Don't need it. Maris Otter plus dark crystal equals good ESB malt bill.
11
Commercial Beer Reviews / Re: New Belgium Rolle Bolle
« on: May 16, 2013, 04:47:44 PM »
Drank through a 6 pack of these with a helper and I thought it was pretty damn good. Not sure why they bothered with such esoteric fruit, but overall just a nice session beer that didn't have that weird New Belgium flavor that I don't like.
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Yeast and Fermentation / Re: 1968 in No-Crystal AIPA (Mash Temp Help)
« on: May 16, 2013, 12:54:29 PM »
I wouldn't try to ferment this yeast that cold. As soon as the fermentation starts to slow down, the yeast start to drop out quickly. I like 1968, but I like it to start it at 66 degrees or so and then after about 2 days of fermentation ramp it to 70. It gets a little more estery, but they are good esters in my book, and they blend well with a fruity IPA.
13
Yeast and Fermentation / Re: lacto starter
« on: May 12, 2013, 07:01:37 AM »
Lacto isn't as flocculant as yeast, so it will take longer for it to fall to the bottom of your vessel. It will fall, though, and it is faster in the fridge.
14
Equipment and Software / Re: need tips how to really clean out a Blickmann Therminator
« on: May 07, 2013, 06:39:42 PM »
According to John Palmer in How to Brew, 335 F for one hour is enough to sterilize a plate chiller. I do this with my Shirron plate chiller and it seems to work every time. I flush it with sanitizer right before I use it.
15
Yeast and Fermentation / Re: Yeast Storage
« on: May 07, 2013, 06:27:23 PM »
Two ounces is definitely too small for dealing with the amount of yeast you will need for a batch of beer.
I would suggest working with glass canning jars. I use the really big two quart size just because the one quart size can be a little small sometimes.
I would suggest working with glass canning jars. I use the really big two quart size just because the one quart size can be a little small sometimes.