Messages

16

Kegging and Bottling / Re: keg noob: purge the air from the top of the keg

« on: March 14, 2013, 02:55:32 PM »

I will just add
that while I do not do the math
I test the theory regularly.

Especially when there are a couple keg hopped AIPAs in the fridge.

My technique is to open fridge door, stuff head and nose into fridge
pull, expel, and take a big aromatheraputic whiff

....just to make sure everything is operating properly.

17

Yeast and Fermentation / Re: silly yeast prop questions

« on: March 14, 2013, 06:49:51 AM »

Hey.  Just thought I would follow up here.

Starter beer seemed fine.  I thought it actually tasted pretty good.
I even slipped it into a taste test lineup for the wife, and it passed that test as well.

So I pitched it yesterday
 into a bit of a kitchen sink brew I might call the Redneck Nelson.
Mosaic and Nelson Sauvin in a red farmhouse...
Seemed appropriate.

Thanks for all the help and suggestions. 
I have a feeling perhaps I am just lucky
riding the back of the Monster that is Wyeast 3711.  Cheers.

18

The Pub / Re: Making Grumpy Cat Happy

« on: March 13, 2013, 03:09:01 PM »

I hear that all the well-to-do fin-less sharks are going to jetpacks these days.

19

Kegging and Bottling / how to transfer between kegs

« on: March 13, 2013, 06:42:32 AM »

I need to transfer a beer from one keg to another.
What is the best way to get this done? 

I know I could siphon in open air, but I thought I remember something about a jumper setup from one keg to another while cleaning?  Could that work?

20

Yeast and Fermentation / Re: racking to limit attenuation

« on: March 13, 2013, 06:36:34 AM »

AHA Forum Baby! Spreading the knowledge and making better brewers one post at a time! Woooo!!!

Amen brother.  I really appreciate the knowledge and experience.

I got both  and  !


Soooo, next obvious question for me is:
if I am destined for a green apple sulfuric butter honey lager

how soon might these off flavors develop?  Are they already present?  Develop over time?

21

The Pub / truth serum

« on: March 12, 2013, 05:51:29 AM »

I heard this morning that the alleged shooter in the Aurora massacre could get Truth Serum.

Never heard of that, other than 007 James Bond stuff.  Do common folk have access to this serum?
I could think of a few applications.

Is this guy crazy?  Creepy for sure.



edited to remove overly creepy mug shot of alleged perp.

22

All Things Food / Re: Growing food - The Garden Thread

« on: March 12, 2013, 04:57:36 AM »

Anybody care to take on another year in the growing food thread?

Pretty cold yet here, but the garden is now snow free and I am starting to dream.
Still have some leeks in the ground.  Should lift those and see how they wintered.

Anything new planned?  Seeds started?
Shoot... Andrew is probably already eating corn.

I have been wondering if I can keep planting potatoes in the same spot year after year.
Do you folks rotate certain crops around?

Cheers to spring!

23

Yeast and Fermentation / Re: racking to limit attenuation

« on: March 12, 2013, 04:29:28 AM »

Hey thanks all for the recommendations!

Especially this thoughtful explanation:

I tend to do everything I can to make sure the yeast complete the full cycle of fermentation. If you halt yeast activity early, whether on purpose or by accident, you risk fermentation off-flavors such as butter (diacetyl) or astringent green apple (acetylaldehyde). This is especially true in a lager fermentation.

I'd rather have a beer that is clean but too dry than one that has the proper finishing gravity but is flawed by one of the above flavors.

Wish I had read it before I acted.  That will teach me to ask questions on the weekend.




I went ahead and transferred to secondary glass and set it outside on the porch for the night.
23 degrees will drop some yeasties.

Not too worried about stopping fermentation at this point,
airlock activity has all but ceased, but hoping I have caused no off flavors.

I guess I do not fully understand the yeast "clean up after themselves" thing.
There is a gorgeous white yeast cake at the bottom of that secondary vessel now.
Are those yeasties somehow incapable of cleaning up their mess?
Whatcha got?

24

Yeast and Fermentation / Re: racking to limit attenuation

« on: March 10, 2013, 08:22:10 AM »

It may be finished with fermentation!  What has been the gravity over the last 2 or three days.  Is it stable?  I am betting it is finished.  However, I would let it sit another two weeks just to clean up after itself then rack and lager.  I don't risk the sulfur taste.

You are probably right, it is pretty much finished. Maybe 95% done?
What is the sulfur taste you mention?  A result of not letting the yeasties clean up?

Just racking will not necessarily stop fermentation.  Neither will refrigeration.  You need to kill off the yeast somehow.

Wow.  I thought if you racked off the primary cake and cold crashed it you basically halt the fermentation and the yeast drop out?  Maybe a few months of lagering would do the trick?

25

Yeast and Fermentation / racking to limit attenuation

« on: March 09, 2013, 01:14:00 PM »

Wondering if there are any issues to be aware of
when racking prior to reaching potential terminal gravity?

I have a honey lager that I would like to stop before it drops any lower.
I am at 80% atten. right now, but it has only been fermenting two weeks and is active.

Planning on racking to secondary vessel and cold crashing.

Thanks for any thoughts.

26

Hop Growing / Re: Hop trellis options and a few other questions

« on: March 06, 2013, 05:37:02 PM »

Done...

Thank you!

  Super cool.  Thanks.   

Denny knows I like to rattle on about

hop growage.

    


Cheers to spring.

27

Yeast and Fermentation / Re: silly yeast prop questions

« on: March 04, 2013, 08:58:16 PM »

So I took your recommendation and added a dollop to the starter boil. 

An interesting side effect; the hop trub in the yeast cake about caused a boilover on the kitchen stove.
Smelled like proper wort.

Reminded of me that when I started brewing,
folks advocated adding a few hop pellets to starters.

It is bubbling nicely now. Hoping for the best.
Cheers.

28

Yeast and Fermentation / Re: silly yeast prop questions

« on: March 04, 2013, 07:01:46 AM »

If you threw a tablespoon of yeast slurry in with the starter when you are boiling it, that will certainly work.

Only a tablespoon aye?  I was wondering how much to add.
 Is too much dead yeast a problem?  Excessive trub perhaps?

I have a washed US-05 cake in the fridge I was thinking of using for yeast food. 
Seems like a good use for it.  I mean who saves a US-05 cake? 


Then
I was rummaging through some stuff this weekend, and came across a packet of yeast nutrient that I bought a couple years ago for some wine and never used it.   "common" household item.


I still might try the boiled yeast soylent white trick.
  Thanks for the knowledge.

29

Yeast and Fermentation / Re: bucket lids

« on: March 04, 2013, 06:48:55 AM »

Bugs and critters don't have legs, so they don't crawl in.

 

30

Yeast and Fermentation / Re: silly yeast prop questions

« on: March 02, 2013, 06:36:31 AM »

Any common household ingredients that can act as yeast nutrient?

Thanks for the advise.

you could boil some yeast for yeast nutrient. boil in a little water and add that? I don't know if this is a good idea or not. Tom can probably tell us though.

Hmmm. Interesting Morticai..I do have a couple cakes ready for the drain.  Wonder if some boiled up yeast=yeast nutrient?