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Equipment and Software / Re: Cleaning Beerstone

« on: May 18, 2013, 05:54:41 AM »

Thanks Sean - I just bought some #5.

Will get a cleaning day going in the next few weeks. Figure I will use about 2 gal in a keg and then jump it to a few kegs and replace the acid solution with a PBW solution then rinse.

I would assume this would be okay and that it is not necessary to have the keg full, only make sure everything is getting wet with the solutions?

Great thread Jeff. Thanks - I've been quite concerned about this as well.

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Equipment and Software / Re: Those little red cans of Oxygen

« on: May 18, 2013, 05:51:00 AM »

Quote from: Thirsty_Monk on May 17, 2013, 06:19:57 PM

Or just stay away from oxygen all together.

By doing what?

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General Homebrew Discussion / What's Brewing this Weekend - 5/18 edition?

« on: May 17, 2013, 08:58:54 AM »

What do you guys have going this weekend? I have a starter of chico going and am thinking of going old school Amber Ale:

12 gal 1.056/44 IBUs
81.5% 2 row
11% Eng Med Crystal
5% Victory
2.5% Pale chocolate

Chinook to bitter
4oz Cascade/Centennial at 15,flameout and dryhop (+1oz Columbus)

What about you?

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Yeast and Fermentation / Re: Over Attenuating Yeast - How is it Possible?

« on: May 17, 2013, 07:29:40 AM »

well, your lack of mashout could have created a more fermentable wort, or growing up from an 11month old slurry could have naturally selected the most resilient yeast cells which in turn attenuated more.

I recently did something similar with 007 - grew up a pitchable amount from a few tablespoons of old slurry and pitched in black IPA. took it from 1.085 to 1.015. That's a bit high from what I was expecting, and it has made me reconsider using old slurry, even if growing up from a small amount. But then again i mashed at 147 for more fermentability.

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Yeast and Fermentation / Re: Over Attenuating Yeast - How is it Possible?

« on: May 17, 2013, 06:58:50 AM »

I've only used pacman a few times and IIRC, its always been in the 80%+ attenuation range. Its named pacman for a reason.

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General Homebrew Discussion / Re: Cowboy Brewers

« on: May 17, 2013, 06:54:25 AM »

Quote from: tcanova on May 16, 2013, 09:09:42 PM

I think he borrowed the shirt from Charlie Sheen.

Bazinga!

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Beer Recipes / Re: Ballast Point Homework Series...

« on: May 16, 2013, 02:54:13 PM »

Ha! I wound up making my own twist on that recipe and used 15% crystal and remember liking it quite a bit.

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Equipment and Software / Re: Those little red cans of Oxygen

« on: May 16, 2013, 01:46:46 PM »

what darkside said.

i find some just seem to last longer than others. i've gotten 12 batches on some and only 6 on others. as long as I'm close to 10 I don't get too perturbed.

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Beer Recipes / Ballast Point Homework Series...

« on: May 16, 2013, 12:41:25 PM »

http://www.homebrewersassociation.org/pages/community/news/show?title=ballast-point-homework-series

dayum! 18% crystal. i'd like to taste this before making it sometime...

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Yeast and Fermentation / Re: 1968 in No-Crystal AIPA (Mash Temp Help)

« on: May 16, 2013, 12:36:49 PM »

Quote from: jeffy on May 16, 2013, 12:26:44 PM

Quote from: blatz on May 16, 2013, 12:16:49 PM

Cigar City uses it as their house and gets 75-80% attenuation.

The stopped using it because it took too long to drop bright. When you're in production and there's a big demand, you have to look for efficiency. I think they use 1056 for most of their ales now.

wow - thats news to me. I hung out with Josh and Matt at the tasting room back in February and they told me 002 (white labs equivalent of 1968 or maybe it was the other way around). maybe the switch is why i actually really liked the Jai Alai I got when visiting my mom last weekend (canned on 5/8/13) previously I've been so-so about it.

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Yeast and Fermentation / Re: 1968 in No-Crystal AIPA (Mash Temp Help)

« on: May 16, 2013, 12:16:49 PM »

1968 is weird. its a great yeast, but i guess you have to learn its fickle nature. I've not used it in a few years, but I've had it attenuate only 70% and then on repitch pushed 80%.

Cigar City uses it as their house and gets 75-80% attenuation.

I would make your beer without sugar, but mash lower first time around and see how it turns out.

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