2296
General Homebrew Discussion / Re: Dry hopping and contamination
« on: December 28, 2009, 08:27:54 AM »
I see a good use for some cheep Vodka here.
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2297
General Homebrew Discussion / Re: Canning Wort for Starters in Pressure Canner
« on: December 28, 2009, 08:24:47 AM »I don't really see the benefit of sterile water, but you may.
To quote from the Fermentis data sheets "Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C."
and to clarify why, I clearly see benefit from using Sterile Water, It is to prevent
the contamination vector that is present in non steralized water. I believe that
non sterile water Is probably fairly high in contaminants that could be very
detrimental to brewing.
Also, in washing yeast as from a yeast cake, it just offers a media for washing that is devoid of worries.
2298
Ingredients / Re: dissolving chalk in brewing water
« on: December 27, 2009, 10:56:57 PM »
Kaiser,
That is a good method thank you again...I still have not messed with my water
chemistry, but I am nearing a pilsner brew day and might consider doing so...
That is a good method thank you again...I still have not messed with my water
chemistry, but I am nearing a pilsner brew day and might consider doing so...
2299
General Homebrew Discussion / Re: Canning Wort for Starters in Pressure Canner
« on: December 27, 2009, 04:39:41 PM »
I have an Old National #7 I think it holds like 16 qts of liquid...but it will hold 7 quart jars...and that is several
batches of starter...
batches of starter...
2300
General Homebrew Discussion / Re: Canning Wort for Starters in Pressure Canner
« on: December 27, 2009, 02:05:48 PM »
Tygo, it is so good to be able to decide that you wanna make a starter ahead of time....and to go
get a jar of prepared wert.... put it into your starter vessel and innoculate it on the stirplate...
and have your starter ready in 24 hrs or so....
The thing of concern is botulism spores that need to be killed.... this is done by pressure canning
where the spores are rendered impotent and do not propogate. The spores are killed by keeping
the media at certain parameters for a length of time....the parameters are dependant upon your
physical altitude...which is the determining factor of the boiling point of water where YOU are.
get a jar of prepared wert.... put it into your starter vessel and innoculate it on the stirplate...
and have your starter ready in 24 hrs or so....
The thing of concern is botulism spores that need to be killed.... this is done by pressure canning
where the spores are rendered impotent and do not propogate. The spores are killed by keeping
the media at certain parameters for a length of time....the parameters are dependant upon your
physical altitude...which is the determining factor of the boiling point of water where YOU are.
2301
All Things Food / Samuel Adams Boston Lager GLASSES
« on: December 27, 2009, 01:13:00 PM »
I just recieved a gift of these glasses, a 4 set. " Take Pride in your Beer" copy right mark on the silkscreened back of the
glass and "Samuel Adams Boston Lager " screened on the front.
The booklet says " The bead inside the rim creates turbulence to release flavor and aroma as beer enters the mouth."
"Narrowing the glass at the top retains the hop aroma and sustains the head."
"Rounded shape collects aromas"
The laser etching on bottom creates bubbles for constant aroma release."
"The outward lip delivers beer to the front of the tongue where the sweetness (malt) is tasted."
" Thinner walls and rounded shape maintain proper beer temperature longer."
Endorsed by ...
Paul Pagult
Randy Mosher
I got a set for christmas and I must say, my beer never tasted or smelled better!
They are the Shiz to clean...bottom is so narrow ya cannot reach in to the bottom.
glass and "Samuel Adams Boston Lager " screened on the front.
The booklet says " The bead inside the rim creates turbulence to release flavor and aroma as beer enters the mouth."
"Narrowing the glass at the top retains the hop aroma and sustains the head."
"Rounded shape collects aromas"
The laser etching on bottom creates bubbles for constant aroma release."
"The outward lip delivers beer to the front of the tongue where the sweetness (malt) is tasted."
" Thinner walls and rounded shape maintain proper beer temperature longer."
Endorsed by ...
Paul Pagult
Randy Mosher
I got a set for christmas and I must say, my beer never tasted or smelled better!
They are the Shiz to clean...bottom is so narrow ya cannot reach in to the bottom.
2302
Yeast and Fermentation / Re: S-189 Dry Lager Yeast from Fermentis
« on: December 27, 2009, 12:25:20 PM »
Is there any different handling that one should use....
Different from the Data sheet? Or is the MFG info good for this yeast?
I just like the fact that you can pitch a couple sachets of dry yeast in and no
need for building up a starter....so much easier.
Different from the Data sheet? Or is the MFG info good for this yeast?
I just like the fact that you can pitch a couple sachets of dry yeast in and no
need for building up a starter....so much easier.
2303
General Homebrew Discussion / Canning Wort for Starters in Pressure Canner
« on: December 27, 2009, 12:14:43 PM »
I am cooking a bunch of quart jars of 1.030 wort on the stove as I type this.
I also put some water into pint jars and process them as well. That way,
I can have both starter wort, and sterile water on hand for yeast processes.
I use the sterile water for re-hydrating dry yeast.
I use the sterile wort for propagation of liquid and or other yeast cultures.
Anyone else use this method?
Disclaimer: I do not endorse trying the above mentioned methods until you
fully understand the risks and methods involved in PROPER home canning.
For proper methods, see your food canner instruction sheets AND visit your
local university extension office. Also your extension office is a great place
to physically take your canner/cooker and have it pressure checked for accuracy,
and safety.
I also put some water into pint jars and process them as well. That way,
I can have both starter wort, and sterile water on hand for yeast processes.
I use the sterile water for re-hydrating dry yeast.
I use the sterile wort for propagation of liquid and or other yeast cultures.
Anyone else use this method?
Disclaimer: I do not endorse trying the above mentioned methods until you
fully understand the risks and methods involved in PROPER home canning.
For proper methods, see your food canner instruction sheets AND visit your
local university extension office. Also your extension office is a great place
to physically take your canner/cooker and have it pressure checked for accuracy,
and safety.
2304
Yeast and Fermentation / S-189 Dry Lager Yeast from Fermentis
« on: December 27, 2009, 12:05:42 PM »
OK, after a negative experience with this company's S-23 lager yeast, I wanted to know about the
fermentis S-189 yeast...especially since I ordered some sachets of S-189. I thought to myself, self,
what better place to discuss this critter than on AHA....
I am amazed at the similiarity of the Data Spec sheets PDF from the 2 different varieties
http://www.fermentis.com/FO/pdf/IB/EN/Saflager_S_189_IB.pdf
http://www.fermentis.com/FO/pdf/CB/EN/Saflager_S-23_CB.pdf
Scratches head, waits for discussion.....
fermentis S-189 yeast...especially since I ordered some sachets of S-189. I thought to myself, self,
what better place to discuss this critter than on AHA....
I am amazed at the similiarity of the Data Spec sheets PDF from the 2 different varieties
http://www.fermentis.com/FO/pdf/IB/EN/Saflager_S_189_IB.pdf
http://www.fermentis.com/FO/pdf/CB/EN/Saflager_S-23_CB.pdf
Scratches head, waits for discussion.....
2305
Yeast and Fermentation / Re: S23 Lager Yeast from Fermentis
« on: December 27, 2009, 11:22:40 AM »I've tasted a few good beers made with S-23, but none of them have been mine! I made the 2 worst batches I've ever made using S-23. The only uninfected beers I've ever dumped out.Denny, If this one does not pull out of it's tailspin down the tube of tutty-fruity, it will be joining yours in
some saline ocean...downstream from me.
OTOH, I got some S-189 ordered to try thanks for the tip on that dry lager critter. Tiz the season to Lager....
2306
Yeast and Fermentation / Re: S23 Lager Yeast from Fermentis
« on: December 26, 2009, 09:26:27 AM »
I am currently fermenting a brew with this yeast. O.G. was at 1.068. Pitch temp was 48*f. Highly Oxigenated wert. After
much discussion with several brewers, I decided to ferment at the 60*f range. It was at 1.025 yesterday and the Hyd Tube
sample tasted NASTY fruity. I had such high hopes for this and well, I am gonna give it more time but now I suspect
that the fruity thing is too forward to be totally gone. If it goes away, I'll be suprised.
much discussion with several brewers, I decided to ferment at the 60*f range. It was at 1.025 yesterday and the Hyd Tube
sample tasted NASTY fruity. I had such high hopes for this and well, I am gonna give it more time but now I suspect
that the fruity thing is too forward to be totally gone. If it goes away, I'll be suprised.
2307
General Homebrew Discussion / Re: Arctic Alchemy..
« on: December 26, 2009, 09:05:15 AM »
Since I do not do facebook, I'll be waiting for the website. Thanks for the heads up Chris and I find the fact
that you are persueing this interesting indeed. What a good concept. Will you share the recipe for the ale?
that you are persueing this interesting indeed. What a good concept. Will you share the recipe for the ale?
2308
All Grain Brewing / Re: Help? Recipe using WY3724
« on: December 22, 2009, 10:42:58 PM »
Dean, this yeast was my 1st ever experience with acetaldehyde and I wanna say that you need
to definately let the yeast have plenty of time to finish. I brewed a saison with it and split the batch
into 2ea 5 gallon units. One was just plain and the other I put brett in...the plain one is gone already
and the brett is still working (samples are tasting good...smelling bad, but tasting good).
The description from the mfg about the sour part is spot on....
PM me if you would care for the recipe
to definately let the yeast have plenty of time to finish. I brewed a saison with it and split the batch
into 2ea 5 gallon units. One was just plain and the other I put brett in...the plain one is gone already
and the brett is still working (samples are tasting good...smelling bad, but tasting good).
The description from the mfg about the sour part is spot on....
PM me if you would care for the recipe
2309
Wood/Casks / Re: Anybody purchased from this guy?
« on: December 21, 2009, 11:04:20 PM »
thanks for the lead on to this source. I am holding out for a good Used BBl that contained some burgundy or rum
or merlot because of the microbes contained in them...the new oak is interesting but I am not knowing the best
way to proceed to properly break it in and introduce it to beer or introduce the beer to the new oak.... I hope
discussion will follow, but in reading some of the links already posted, I pose the question of the best modus operandii to follow... There was something about the charring...and beer...and the wood in new barrels and the beer....hmmmmm.
Went in and read it for you
Edit and quote from the hbd library,,,"Do not buy a whiskey barrel as they are charred on the inside and really only meant for making whiskey. Do you really want that burnt wood flavor in your lambic-style beer? '
AND this..."Since a barrel is a major investment ask to speak to a cooper about how to prepare the barrel. Ask what will be done if the barrel fails to hold water when you fill it."
or merlot because of the microbes contained in them...the new oak is interesting but I am not knowing the best
way to proceed to properly break it in and introduce it to beer or introduce the beer to the new oak....
I hopediscussion will follow, but in reading some of the links already posted, I pose the question of the best modus operandii to follow...
There was something about the charring...and beer...and the wood in new barrels and the beer....hmmmmm.Went in and read it for you
Edit and quote from the hbd library,,,"Do not buy a whiskey barrel as they are charred on the inside and really only meant for making whiskey. Do you really want that burnt wood flavor in your lambic-style beer? '
AND this..."Since a barrel is a major investment ask to speak to a cooper about how to prepare the barrel. Ask what will be done if the barrel fails to hold water when you fill it."
2310
Wood/Casks / Re: Wood aging with cubed oak or spirals
« on: December 20, 2009, 02:57:17 PM »
IMO this is a good way to travel because, you can sample small samples over time...when you get the character you desire,
you can stop and remove the spiral and or rack and bottle at that point.
I was interested in the wood for the inherent bugs and wild things....as in Belgian. Granted the Oak character is nice, but there
is much more than just oak flavor.
If anyone finds a good source for some Rum or Burgundy or Merlot bbls I would be interested.
you can stop and remove the spiral and or rack and bottle at that point.
I was interested in the wood for the inherent bugs and wild things....as in Belgian. Granted the Oak character is nice, but there
is much more than just oak flavor.
If anyone finds a good source for some Rum or Burgundy or Merlot bbls I would be interested.