4081
General Homebrew Discussion / Re: Need to use my starter sooner than expected.
« on: April 25, 2010, 06:50:06 pm »
Even if you brewed today and let the wort sit cool until tomorrow AM you would probably be ok.
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4082
The Pub / Re: How Much you Brew vs How Much you Drink.
« on: April 25, 2010, 06:46:29 pm »
I guess I am not ashamed to admit I am totally into the product. 
Otherwise I wouldn't bother.
Otherwise I wouldn't bother.
4083
Yeast and Fermentation / Re: Primary started again after 5 days?
« on: April 25, 2010, 11:22:44 am »
Airlock activity is a poor way to actually judge fermentation. It simply means Co2 is coming out of solution. As denny points out, a temp change can cause more co2 to come out of solution. Take a hydrometer reading. Don't count bubbles.
That said, I have seen WLP565 form krausen, drop and seem to stall, then suddenly form krausen again. It can behave strangely at times, especially if your temps are inconsistent. What temp is it at now?
That said, I have seen WLP565 form krausen, drop and seem to stall, then suddenly form krausen again. It can behave strangely at times, especially if your temps are inconsistent. What temp is it at now?
4084
The Pub / Re: How Much you Brew vs How Much you Drink.
« on: April 25, 2010, 08:43:54 am »
I only drink a little during the week but I like to knock 'em back liberally on the weekend. In fact, it's not too early for one now AFAIK. 
I have 2 systems, one a 10 gallon system and one that can easily handle a little over 40 gallons. But that system is only 25% *mine* and when I brew on it the beer gets split between me and my partners. That said, I am planning on brewing 20 gallons of kolsch on it this week sometimes strictly for my personal consumption. My wife will drink most of it though.
I have 2 systems, one a 10 gallon system and one that can easily handle a little over 40 gallons. But that system is only 25% *mine* and when I brew on it the beer gets split between me and my partners. That said, I am planning on brewing 20 gallons of kolsch on it this week sometimes strictly for my personal consumption. My wife will drink most of it though.
4085
All Grain Brewing / Re: Monster Mill Questions
« on: April 24, 2010, 02:00:55 pm »The MM we have in the HBS has been nothing but trouble. First the loose roller kept binding so we had our machinist replace the bushings with sealed roller bearings. Then the crush roller was too close so we had to make new eccentrics for it to adjust it looser. Now since there are no side plates on it it twists and binds on us a bid, so we're gonna add side plates and gear drive the driven and loose roller so that it wont bind up. Yeah, what a pain in the... I had it apart today because the loose roller bound up again and needed cleaning out.
Have you bothered contacting the manufacturer? First off they have a 100% satisfaction guarantee. Second, if the shop made their own base and it is not EXACTLY square it will bind EVERY time. Give them a shout, the dude who machines them is extremely helpful.
4086
Ingredients / Re: Red Ales?!?!
« on: April 24, 2010, 01:57:27 pm »
I have not used the cara-red but that is probably the best choice. But if you are willing to experiment some you can add just a small amount of roasted malt/barley/carafa special (huskless) to get a red color, plus a malt such as Cara Vienne or crystal 40L.
4087
Yeast and Fermentation / Re: Fermentation temp. question
« on: April 24, 2010, 01:54:28 pm »
I just went out and checked mine again on my conical. The thermo strip read "range" 40-42 and the digital temp controller read 40. That is close enough for me. Before I got my thermowell I used them for several years with very good results. I say, use 'em and don't sweat it, unless you are simply hankering for a new toy.
4088
Yeast and Fermentation / Re: Fermentation temp. question
« on: April 24, 2010, 10:43:14 am »
+1. I have a thermowell and I am amazed how spot on the stick on are. Even on my 42 gallon conical!
4089
Equipment and Software / Re: conicle fermenters: go stainless or is there a less expensive way?
« on: April 24, 2010, 06:56:00 am »This may be a bit late, but I found this website about the same time as the original post.
Check out www.conical-fermenter.com The guy has SS conicals for better then half the price of the same-size Bilchmans. I've got a 14.5 gal on it's way right now and John's been super to work with.
$410 bucks for a 14 gallon conical isn't "better than half" the price of a Blichmann. They are a bit less expensive though.
4090
Yeast and Fermentation / Re: Pitched Nottingham yeast too hot.
« on: April 23, 2010, 11:27:41 am »
Well, I'll take a different, less optimistic tact. Don't ever pitch yeast that warm for any reason! It can cause lots of problems besides esters (it can cause fusels which can kill head retention and in some instances it can even cause stalling). Always cool your wort down to at least below 68 degrees before pitching yeast. I almost never rehydrate anymore and I simply can't tell the difference. maybe a slightly shorter lag if you rehydrate.
That said, I do agree not to stress over it too much until you taste it. But it may not turn out quite as good as it could have been had you pitched at proper temps. That doesn't mean it is a dumper, necessarily though. A couple weeks aging can cause some of the esters to fade and cause some of the fusels to turn to esters. Or you might get lucky.
Don't ever pitch yeast that warm for any reason! It can cause lots of problems besides esters (it can cause fusels which can kill head retention and in some instances it can even cause stalling). Always cool your wort down to at least below 68 degrees before pitching yeast. I almost never rehydrate anymore and I simply can't tell the difference. maybe a slightly shorter lag if you rehydrate.That said, I do agree not to stress over it too much until you taste it. But it may not turn out quite as good as it could have been had you pitched at proper temps. That doesn't mean it is a dumper, necessarily though. A couple weeks aging can cause some of the esters to fade and cause some of the fusels to turn to esters. Or you might get lucky.
4091
The Pub / Re: Brew Music
« on: April 23, 2010, 11:21:47 am »
I like to listen to polka when brewing German styles. Otherwise I just enjoy listening to the birds (actual birds, not The Birds) and the roar of the burner. 
And sometimes Steely Dan. And of course the Alman Bros. Got tix to see them tomorrow night, coincidentally.
And sometimes Steely Dan. And of course the Alman Bros. Got tix to see them tomorrow night, coincidentally.
4092
General Homebrew Discussion / Re: From Hobby to Career...Why not pursue a dream?
« on: April 23, 2010, 09:23:11 am »
What's a realistic number for startup costs when opening a nanobrewery running on a 1 bbl system?
It's going to depend a lot on what kind of facility you get and what kind of improvements the local authorities impose on you. Our place is 500 bucks a month for the first year and then it will go up to 1000. We have to instal a wet area (with floor drains) and a catch at the street so that the city can see what we are dumping in their sewer. We also ended up hiring an architect to be sure we were building everything to code (wasn't cheap, but perhaps cheaper than doing all the work twice). The great thing is most of these improvements will be able to role over into our larger system which we hope to start building within 6 months of starting up. I guess theoretically you could launch with around 20K but, keep in mind, you will only be spinning your wheels on a 1bbl system. The goal is to grow and I believe you really need a 7bbl system to be at all profitable. So any improvements you are forced to make might as well work for a larger capacity brewery or you will end up spending money twice and redoing your work. Our projection shows up spending around 40K for the first year but that number will most likely go up.
4093
General Homebrew Discussion / Re: From Hobby to Career...Why not pursue a dream?
« on: April 23, 2010, 07:54:07 am »
I will say it is possible to open a brewery for a lot less than 500K (though 20K is no where near enough, either.) Staying in business .... well, I let you know in a year or two.
One thing I will say is that it helps to have good partners. There are lots of hurdles and, when taken in one chunk, they seem unmanageable. But if you divide the tasks up and take them one at a time you start to see that one by one the hurdles are able to be cleared. I wouldn't let anyone tell you that you can't do it, because that is simply BS. The odds may be against you, but that doesn't mean it is impossible. I wouldn't suggest, however, attempting it alone unless you are extremely resourceful.
One thing I will say is that it helps to have good partners. There are lots of hurdles and, when taken in one chunk, they seem unmanageable. But if you divide the tasks up and take them one at a time you start to see that one by one the hurdles are able to be cleared. I wouldn't let anyone tell you that you can't do it, because that is simply BS. The odds may be against you, but that doesn't mean it is impossible. I wouldn't suggest, however, attempting it alone unless you are extremely resourceful.
4094
All Grain Brewing / Re: saison mash
« on: April 22, 2010, 02:54:37 pm »
Oh yeah? Might be time for an exchange again. IIRC I made out with the better deal on that last one.
4095
All Grain Brewing / Re: saison mash
« on: April 22, 2010, 02:21:01 pm »Got one fermenting as we speak. Zero sugar. OG was 1.049, which is still higher than I intended. Oh well
+1. Any saison under 1.060 shouldn't need sugar. Tank - I don't know if you remember that Saison I sent you with the Lime Leaves and Ginger in it but that was a 1.060 saison with about a pound of sugar. I really liked that beer. But I knocked out the sugar and dropped the gravity down to around 1.050 and I really LOVE that beer know. Kind of a cross between a Wit and a Saison.