31
All Grain Brewing / Re: Barleywine...
« on: January 27, 2011, 07:51:00 PM »
Thanks brotha... That's what I was thinking. I figure I would rehydrate, and then add an X amount of cc using a small syringe and get it warmer.
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32
All Grain Brewing / Re: Barleywine...
« on: January 27, 2011, 07:38:27 PM »
Pretty much the same here. About 90 IBU's, 1.115 and finished a .028. Tasted wonderful before bottling. Adding priming sugar just put it over the top and the yeast (what little unhealthy yeast was left) just didn't have the oomph to finish the job, simple sugars or not... Kinda like trying to eat a one pound cheesecake right after finishing a big steak. Now it is way too sweet, and nare even a hiss when I pop a cap.
33
All Grain Brewing / Barleywine...
« on: January 27, 2011, 07:12:07 PM »
I am gonna throw this one out there to the masses because I want some different ideas.
Over a year ago my Wife Moonbeam brewed up her first Barleywine. Man, it has all the potential to be a great beer now. 90 some-odd IBU, almost 12% alcohol, and so very complex... Problem is that it simply didn't bottle condition. Almost no carb at all. I suspected this and I should have taken care of this problem in the beginning when we added priming sugar to the beer and no extra yeast. Now of course a year later, it is too sweet, and it taste like priming sugar...
So, I wan't to correct this problem! I'll ask you to fill in the blanks... I was thinking I would make a good vigorous starter, open each bottle and add new yeast to this beast before I just change my mind and hit it with some brett!
X = Yeast?
X = How many cc of vigorous yeast per bottle?
Over a year ago my Wife Moonbeam brewed up her first Barleywine. Man, it has all the potential to be a great beer now. 90 some-odd IBU, almost 12% alcohol, and so very complex... Problem is that it simply didn't bottle condition. Almost no carb at all. I suspected this and I should have taken care of this problem in the beginning when we added priming sugar to the beer and no extra yeast. Now of course a year later, it is too sweet, and it taste like priming sugar...
So, I wan't to correct this problem! I'll ask you to fill in the blanks... I was thinking I would make a good vigorous starter, open each bottle and add new yeast to this beast before I just change my mind and hit it with some brett!
X = Yeast?
X = How many cc of vigorous yeast per bottle?
34
Equipment and Software / Re: How automated is your system
« on: January 25, 2011, 04:53:11 PM »
Ah, I just realized you emailed me two days ago! 
I need to answer that!
I need to answer that!
35
Equipment and Software / Re: How automated is your system
« on: January 25, 2011, 04:51:11 PM »
Pitbull my friend I must ask... You built a Brutus Ten. Do you have my plans? It tells you exactly how to automate it.
36
Yeast and Fermentation / Re: Yeast Lab
« on: January 21, 2011, 03:33:57 PM »
There are much higher powers on here than me when it comes to these things! I have a simple college level scope I just acquired. You will need at least a 400X. Mine does not have the greatest mirrors, or glass, but it works very well so far. I picked it up from a friend for twenty bucks. You can find them on CL all the time or eBay. Everything beyond what I have would be gravy, and I am sure I will upgrade one day to a nicer scope, but this works for now...
37
Yeast and Fermentation / Re: Hemocytometer
« on: January 20, 2011, 06:39:12 PM »
Ah yes, the methylene blue... Not quite sure where I will find that yet. It is next on the list!
38
Equipment and Software / Re: Blichmann Therminator wort chiller
« on: January 20, 2011, 05:17:17 PM »
My advice as always is between uses, after your flushings, brewings, cleanings, is to store the dang thing upside down in your deep freezer. No nasties will grow there. I take it out the morning of brew day to thaw, give it a security flushing, draining and then submerge it in my StarSan bucket until I need it for recirculation ice chilling. Pellet hops in a bag or a hop stopper is a must with these things. Keep the wort going into the Therminator clean and it will serve you many years of happy brewing.
Around every five or ten batches, I have always baked it in my oven at 400 deg for an hour for safe measure.
Around every five or ten batches, I have always baked it in my oven at 400 deg for an hour for safe measure.
39
Yeast and Fermentation / Re: Hemocytometer
« on: January 20, 2011, 03:46:32 PM »
Thanks Kai! Great spreadsheet. Us old farts need something easy you know... Got my Hemo on the way, and some general slides for my Son to look at chicken lips or what ever he wants to look at with it. That is half the fun of having a scope now, all the other general stuff you can do with it.
40
General Homebrew Discussion / Re: Dornbusch's Advice for Alt?
« on: January 16, 2011, 07:19:54 PM »
Ah, just finished the longest brew day of my life! Looks like it will be a perfect brew too using Kai's Alt recipe. I hadn't realized how slow a 100% Munich base malt mash would take to convert but Scotty, it's all she's got now... Dang you Kai! My arms are friggin worn out! The color is spot on to your recipe. It's happily fermenting away now...
41
Yeast and Fermentation / Re: Hemocytometer
« on: January 16, 2011, 10:29:00 AM »
This was a good thread that I dug up when I got my scope...
http://www.homebrewersassociation.org/forum/index.php?topic=713.0
http://www.homebrewersassociation.org/forum/index.php?topic=713.0
42
Yeast and Fermentation / Re: Hemocytometer
« on: January 16, 2011, 09:12:46 AM »
Thanks buddy... That's kinda what I was thinking too. Now on to the math!!!!
The little kit in my link don't look too bad then as it comes with some graduated pipets. I think it should work well. I'll get into staining, diluting for sure. There is no way I can count that many yeast!
The little kit in my link don't look too bad then as it comes with some graduated pipets. I think it should work well. I'll get into staining, diluting for sure. There is no way I can count that many yeast!
43
All Grain Brewing / Re: Whose got RIMS
« on: January 16, 2011, 09:08:04 AM »
I voted no... Most know that my system is a direct fired mash. I have used a rims, but honestly this system is way too easy for me to control, or step how I wish.
44
Yeast and Fermentation / Hemocytometer
« on: January 15, 2011, 05:00:18 PM »
Rather than dig up some old threads that I have read, I happened upon a nice little scope (for me anyway). A 430X. I am having a ball looking at my yeast under a slide. I think I want to give this yeast counting a go. Looking at Hemo's, I don't understand the grid patterns on some that I have seen. They seems to be a different grid count between models.
I am looking at something like this, mainly because it is a complete kit with a nice little storage case. Would this suffice for counting beer yeast?
http://www.spectrum-scientifics.com/cgi-bin/commerce.cgi?preadd=action&key=2301#
I am looking at something like this, mainly because it is a complete kit with a nice little storage case. Would this suffice for counting beer yeast?
http://www.spectrum-scientifics.com/cgi-bin/commerce.cgi?preadd=action&key=2301#
45
All Grain Brewing / Re: Roasting your own grain
« on: January 15, 2011, 02:07:02 PM »
I have played with roasting in my oven with fair results. It's been quite a while.
I want to try it in my wife's new Behmore 1600 coffee roaster. I am not sure if this will work but I don't see why not. In the video below you can see the thing doing it's job. It's a dang nice roaster! I want to buy my own tumbler basket as I promised her I wouldn't ruin the thing. Anyone see an issue with this?
http://www.youtube.com/watch?v=n_hdDx-Ft6o
I want to try it in my wife's new Behmore 1600 coffee roaster. I am not sure if this will work but I don't see why not. In the video below you can see the thing doing it's job. It's a dang nice roaster! I want to buy my own tumbler basket as I promised her I wouldn't ruin the thing. Anyone see an issue with this?
http://www.youtube.com/watch?v=n_hdDx-Ft6o