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Messages - travjohn92

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1
Yeast and Fermentation / Re: WLP630
« on: June 11, 2013, 05:34:20 PM »
Okay, so I went ahead and bought a vial of white labs lac to wlp633.  I know I need to pitch at around 100, but what method do you use to keep it that warm? The ambient temperature in my basement is 72-74 which is not warm enough.  I have brew belt which my guess is will bring it up to maybe 80. My neighbor offered to let me set my fermenter in his hot tub which is 99-102 when not in use, what do you think about that option?  Any other input is much appreciated.

2
Yeast and Fermentation / Re: Basic Yeast Questions
« on: June 07, 2013, 06:08:44 PM »
I can't speak to 2 and 3, but I see know reason to put the starter in the fridge to settle the yeast.  When I make my starters, I make them first thing in the morning and then pitch it at the end of the day (10-15 hour mark).  You are going to swirl the yeast before dumping into the wort anyway.  I usually make a 1.5 or 2 liter starter and have never had any issues.

3
Yeast and Fermentation / Re: WLP630
« on: June 07, 2013, 06:03:53 PM »
Thanks for all the answers guys, but no one has answered my original question.  I have the wlp630 blend, I am going to use it, just looking for recommendations on an initial pitch temp.  Should I keep it high (80ish for a few days) so the lacto starts doing its thing and then lower it to a more traditional ale yeast temp (mid 60's) or something different?

4
Yeast and Fermentation / Re: WLP630
« on: June 06, 2013, 11:58:56 AM »
I used it once and was not impressed by amount of lactic acid produced. I let it sit for six months.  YMMV

To get more sour, do you think I should pitch some straight lacto at 100 degrees and then when it gets to a normal pitch the blend when it gets to 68-72 range?

5
Yeast and Fermentation / WLP630
« on: June 06, 2013, 08:00:31 AM »
I am going to brew a berliner weiss using WLP630.  I searched the forums to try to get some information, but one thing I never could find is a proper fermentation temp.  I have seen ferment in the low 60's and I have read start fermentation in the high 70's.  I know that lacto by itself like to start high (I think near 100 or so), but I know I cant do that based on the other yeast in the blend.

What recommendations do you have or related past / present experience using this blend?

6
Hop Growing / growing hops hydroponically
« on: March 29, 2013, 01:33:35 PM »
Has anyone had any experience with growing hops in a hydroponic environment? My neighbor has a hydropnic system for growing flowers and vegetables and he said we could experiment with some rhizomes.  Before I engage in it just want to know if there is any feedback from the forum.

7
Ingredients / Re: simcoe, citra and amarillo
« on: March 29, 2013, 07:07:56 AM »


Using IPA hops at 30, 45 and 60 is a complete waste. Move your 30/45/60 additions to your 3 min additions (1.5oz Citra and 1.5oz Simcoe at 3 min). Then get some cheap and readily available Magnum for your bittering.

On the dry hopping go light on the Citra because it really overpowers other hops. I would say 1oz Citra, 2oz Amarillo and 2oz Simcoe.

I am trying to use hops that I have on hand and don't have any Magnum.  Here is what I have on hand in addition to the Simcoe, Citra, and Amarillo.
Apollo (18.5AA)
EXP 5256 (17.0AA)
EXP 6300 (14.6AA)
Polaris (21.0AA)
El Dorado (15.3AA)
EXP 1210 (6.4AA)

Suggestions and thoughts on the best bittering hop

8
Ingredients / Re: Comet hops
« on: March 28, 2013, 07:22:40 PM »
I have never used them, but looking at the description it sounds like a hop I would enjoy.  What are you planning on using them in?

9
Ingredients / simcoe, citra and amarillo
« on: March 28, 2013, 07:10:16 PM »
I am going to make a big an imperial ipa and I am going to use Simcoe (12.8 AA), Citra (14.1AA), and Amarillo (9.4AA) but I am unsure how to best utilize the bitterness and aroma to maximize each.  I have been brewing so many single hop beers to try to be able to recognize what each does that I am afraid using a combo of each I may lose something.  Here is the recipe and please feel free to give suggestions on how YOU would utilize these three hops in a single beer.

LBS   OZ
14   2   American Two-row Pale
1      Corn Sugar (Dextrose) (Boil)
   10   American Dextrin (Cara-Pils)
   10   American Crystal 40L

                        oz                             AA
boil   60 min   ½    Citra ~ pellet   14.1
boil   60 min   ½    Simcoe ~ pellet   12.8
boil   45 min   ½    Citra ~ pellet   14.1
boil   30 min   ½    Simcoe ~ pellet   12.8
boil   15 min   ½    Amarillo ~ pellet   9.4
boil   3 min           ½    Amarillo ~ pellet   9.4
boil   3 min           ½    Citra ~ pellet   14.1
boil   3 min           ½    Simcoe ~ pellet   12.8

Using (2) 11.5 GRAMS OF SAFALE 05

EST OG: 1.078
EST FG: 1.017

IBU: 78.5

there will be some dry hopping using the some of the same three hops.  Suggestions welcome on that aspect too.

Always appreciated.

10
Going Pro / Re: Starting a brewery
« on: March 02, 2013, 07:05:26 PM »
Someone in an earlier post mentioned kick starter.  This seems to work.  I have a friend who used kick starter to help fund their brewery and it was successful.  They were looking for $30k in 33 days.  It just finished today and they ended up with $34k.  They had different pledge levels and offered various gifts depending on the amount pledged.  The only bad part is if you don't reach the amount you set as your goal, you don't receive any of it and no ones credit card is charged who pledged.

11
Equipment and Software / promash vs beersmith vs others
« on: March 02, 2013, 06:13:39 PM »
I am thinking of upgrading to more advanced brewing software and want to get some opinions.  I have been using Hopville for the last two years or so and I like it, but I consistently run into calculation errors (possibly me, but doubtful) :D

Anyway, what do you guys use or prefer and why?

12
Kegging and Bottling / Re: recarbonating
« on: February 23, 2013, 06:06:29 AM »
At this point I think I am going to use carb tabs.  I have them already.

13
Kegging and Bottling / Re: recarbonating
« on: February 22, 2013, 03:44:18 PM »
Out of curiosity, what was the highest temp it saw before you cold crashed it?

66

14
Kegging and Bottling / recarbonating
« on: February 22, 2013, 02:09:43 PM »
I bottled an american wheat beer and before I bottled I had cold crashed it for about a week.  I used a carbonation guide that asked me for the temperature of the beer at bottling, which was 40, but I input 45 to account for any heat gained in the process.  This was right on because when I finished I was at 46 degrees.  Anyway the carbonation guide using told me to use a significantly less amount of priming sugar to achieve  a 2.7 carb level.  I went with the amount it indicated and after 3 weeks at 66 degrees there is minimal carbonation.

Is there a safe way to recarbonate or increase the carbonation? I know I will have to open bottles, but didn't know if carb tablets would help or add a small amount of priming sugar to each bottle would do it.

Just for reference I used the beer recipator carbonation guide and used wyeast american wheat yeast.
 

15
Beer Recipes / Re: Cucumber Saison
« on: February 19, 2013, 07:54:58 AM »
Saison yeast and citrusy hops are a love it/hate it combo. I think if you like Brooklyn's Sorachi Ace, go for it!

What comes to mind: Sorachi, Cascade, Amarillo, Nelson Sauvin, or a combo.

I like Brooklyn's Sorachi Ace Saison and from the Beer Geeks video on Cigar City's Cucumber Saison he indicated they used Sorachi Ace and Citra hops. 

I have Citra and Amarillo on hand along with several others that have a very citrussy aroma.

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