4156
General Homebrew Discussion / Re: Cost Per Batch?
« on: April 06, 2010, 01:10:35 pm »
Go all grain and buy your malt and hops in bulk and reuse your yeast. I can make 10 gallons of beer for less than 20 bucks.
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4157
Yeast and Fermentation / Re: Culturing Yeast From Commercial Bottle
« on: April 06, 2010, 05:08:45 am »
I just pour in a couple ounces of sterile wort and cap it with foil and swirl a few times a day for about a week then step up to a 500 ml starter and ferment that to completion and then go on from there.
Be aware that Orval centrifuges out as much of their primary yeast as possible and then adds brett so it is questionable what exactly you are going to get. Probably mostly brett, though some house yeast probably will still be present.
Be aware that Orval centrifuges out as much of their primary yeast as possible and then adds brett so it is questionable what exactly you are going to get. Probably mostly brett, though some house yeast probably will still be present.
4158
General Homebrew Discussion / Re: AHA Governing Committee Results
« on: April 06, 2010, 04:40:21 am »
Congrats!
4159
General Homebrew Discussion / Re: What's Brewing This Weekend - 4/2 Edition
« on: April 05, 2010, 06:46:15 pm »And there we go.. another 12 gallons down tonight.
So 8 days, 36 gallons and thank the maker. Can't brew until this ferments done because my HLT is now serving as a water bath.
8 days and 36 gallons. Isn't that cute!! I brewed 42 gallons of IPA on Friday.
4160
The Pub / Re: RO water & waste
« on: April 05, 2010, 05:27:05 pm »
Oh, yeah. Never mind then. Maybe just get a big salt water aquarium? A REALLY big one? 
4161
The Pub / Re: RO water & waste
« on: April 05, 2010, 03:56:47 pm »
What? That didn't help at all. Make stouts!!! 
4162
The Pub / Re: RO water & waste
« on: April 05, 2010, 02:22:08 pm »
Use the run off water to make stouts.... and make a lot of stouts! 
4163
Yeast and Fermentation / Re: fermentation
« on: April 05, 2010, 09:29:05 am »
I am having a hard time understanding what exactly you are talking about, carbonation or fermentation. Injecting o2 into the wort before fermentation starts is great for yeast health but probably won't affect the beer carbonation all that well. If you are aerating before bottling that is obviously very, very bad.
As far as you 2 or 3 days fermentation it sounds like you may be fermenting too warm. When you say you start it out at room temp and then lower it down a few days, what temp are you starting out at? For a proper fermentation you want to start off cool, for most ales. You don't want to pitch your yeast much warmer than 68 degrees, and preferably cooler than this.
Bottle conditioning can be done fairly warm. Be sure to mix your priming solution well by racking on top of your priming sugar. and use sugar, not malt extract, for more consistent results.
Of course, if you really want to dial in carbonation the best way to do this is by simply kegging the beer. 1000 times easier.
As far as you 2 or 3 days fermentation it sounds like you may be fermenting too warm. When you say you start it out at room temp and then lower it down a few days, what temp are you starting out at? For a proper fermentation you want to start off cool, for most ales. You don't want to pitch your yeast much warmer than 68 degrees, and preferably cooler than this.
Bottle conditioning can be done fairly warm. Be sure to mix your priming solution well by racking on top of your priming sugar. and use sugar, not malt extract, for more consistent results.
Of course, if you really want to dial in carbonation the best way to do this is by simply kegging the beer. 1000 times easier.
4164
All Grain Brewing / MOVED: fermentation
« on: April 05, 2010, 09:21:51 am »
This topic has been moved to Yeast and Fermentation.
http://www.homebrewersassociation.org/forum/index.php?topic=1888.0
http://www.homebrewersassociation.org/forum/index.php?topic=1888.0
4165
The Pub / Re: Beer Drinking Music !
« on: April 05, 2010, 07:28:09 am »
Can't remember if anyone has mentioned it or not but put me down for polka!
4166
Yeast and Fermentation / Re: "Spontaneous" fermentation
« on: April 05, 2010, 04:36:57 am »
Well, now we are just arguing. I'll say it one more time, people have been drinking spontaneous fermented beverages for thousands of years. Beers have been picking up infections for thousands of years. Homebrewers have been picking up infections in beer every since people have brewed in home. If it were so easy for pathogens to take up residency in beer people would be dropping like flies. Microbrews all across the country served obviously infected beers all across the states in the late 80s all the way through the 90s. There are breweries and homebrewers experimenting with spontaneous fermentation all over the country, most notably Russian River. It's a lot safer that you make it out to be.
I'm going to let this thing go to completion and, if it smells good, I may make a beer out of it. If it smells and tastes bad I'm going to dump it. Really, it doesn't scare me in any way, shape or form. There are way more harmful forms of bacteria lurking in everyday places where you touch or eat than you will ever find in a fully fermented batch of any beer anywhere.
I'll say it one more time, people have been drinking spontaneous fermented beverages for thousands of years. Beers have been picking up infections for thousands of years. Homebrewers have been picking up infections in beer every since people have brewed in home. If it were so easy for pathogens to take up residency in beer people would be dropping like flies. Microbrews all across the country served obviously infected beers all across the states in the late 80s all the way through the 90s. There are breweries and homebrewers experimenting with spontaneous fermentation all over the country, most notably Russian River. It's a lot safer that you make it out to be.I'm going to let this thing go to completion and, if it smells good, I may make a beer out of it. If it smells and tastes bad I'm going to dump it. Really, it doesn't scare me in any way, shape or form. There are way more harmful forms of bacteria lurking in everyday places where you touch or eat than you will ever find in a fully fermented batch of any beer anywhere.
4167
General Homebrew Discussion / Re: What are your house styles?
« on: April 04, 2010, 09:55:32 am »
Oh. I tried to read Ray's book but it seemed pointless to me by the time I got 'round to it so I stopped.
I was thinking "Version Marris Otter"
I was thinking "Version Marris Otter"
4168
General Homebrew Discussion / Re: What are your house styles?
« on: April 04, 2010, 08:59:35 am »
VMO?
4169
General Homebrew Discussion / Re: What are your house styles?
« on: April 03, 2010, 07:20:20 am »
I brew seasonally but I try to always have an IPA and a kolsch or Helles on tap.
good one.