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Messages - thebigbaker

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1
General Homebrew Discussion / Re: Flashback Brewday
« on: November 06, 2014, 09:43:30 AM »
My first was a Brown Ale LME w/ specialty grains from my LHBS, The Brew Hut.  It turned out not so good but that was because I was so excited that I didn't pay any attention to my fermentation temps and only waited about 14 days before I bottled.  I hadn't brewed a brown until last December when I brewed a hazelnut brown that turned out really well.  I've been doing a lot of big beers for the upcoming winter season, so maybe another brown is in order and I just may use that same Brown ale kit form the Brew Hut! 

2
Yeah, it has become a lifestyle.

Ain't that the truth!  Couldn't have said...or typed it any better.

3
Fun topic and some great stories!

For me it was around October 2011 and I just started getting into craft brew earlier that year...even though I had been living in the Denver area since 2005 (late bloomer?).  Earlier that summer, I was at a crawfish boil thrown by some of my rajun' cajun friends and someone had brought over a couple growlers from Dry Dock brewing, which I then discovered was really close by to our house.  So later that summer my wife and I visited Dry Dock and discovered they had a homebrew shop connected to the brewery (the homebrew shop actually came first, so maybe a homebrew shop w/ a brewery connected to it?).  It took a few visits before I decided to take the leap into homebrewing and it's been an obsession ever since. 

I brewed a couple of extract batches before moving to all grain and in my search for knowledge and guidance for moving to all grain, I stumbled upon the AHA site and this forum.  It is because of this great site and forum members, my beers continue to improve, my passion for the craft continues to grow and I've gotten friends and neighbors into the "hobby."  Now I bring 9 -12 gallons of homebrew to that same yearly crawfish boil which set in action the chain of events that began my homebrewing adventure.

4
General Homebrew Discussion / Re: That's a first
« on: November 06, 2014, 07:36:59 AM »
I'm so glad I screwed up and blew my jug apart with hot wort- this has turned out to be a great thread and i now have a new way to make starters (23 Qt presto canner on the way from amazon)!

lesson- sometimes mistakes have a silver lining. ;D

Thanks for screwing up and sharing it!  This turned out to be a great topic and now I'm out to look for a pressure canner. 

5
Yeast and Fermentation / Re: Yeast Generation Count from a Starter
« on: November 02, 2014, 07:41:39 AM »
A friend of mine who worked at Harpoon said they go 50 gens on their yeast but of course they do heavy lab work. I generally go 5-7 maybe 10. It is easy to see when the yeast start to act differently. The first thing I notice is a difficulty to clear the beer even after fining.

My first 5 turned out well and I'm currently fermenting the 6th, so we'll see how this one turns out.  As far as active fermentation, there really was no difference (at least w/ the eye test) from the 1st to the 6th. 

Sounds like this might be a good topic for an article in Zymurgy, that is if there hasn't already been one. 

6
All Things Food / Re: What's For Dinner?
« on: November 01, 2014, 01:36:55 PM »
Made some achiote marinated halibut a couple days ago for some killer fish tacos, grilled on charcoal. Served with shredded cabbage, lime crema, cilantro and a smoking homemade habanero/tomatillo salsa. Really, really good tacos. Ironically, it's cold windy and rainy/snowy tonight. Love the Midwest.

wow that sounds great!  Care to share that habanero/ tomatillo salsa recipe?

Sure. This is a fire roasted salsa. I'm gonna use this recipe for a fermented hot sauce soon, but it's great as is.

Fire Roast:
6 tomatillos
2 Roma tomatos
1 medium onion - big slices
5 habaneros (or to taste)
5 jalapenos
5 garlic cloves wrapped in foil - ie., roasted garlic


Puree with ~ 1/2 cup each of white vinegar and water, along with salt, black pepper, and 1 tsp cumin. Killer stuff !

Thanks for sharing!  Looking forward to making this.

7
All Things Food / Re: What's For Dinner?
« on: November 01, 2014, 07:52:16 AM »
Made some achiote marinated halibut a couple days ago for some killer fish tacos, grilled on charcoal. Served with shredded cabbage, lime crema, cilantro and a smoking homemade habanero/tomatillo salsa. Really, really good tacos. Ironically, it's cold windy and rainy/snowy tonight. Love the Midwest.

wow that sounds great!  Care to share that habanero/ tomatillo salsa recipe?

8
Yeast and Fermentation / Re: Yeast Generation Count from a Starter
« on: October 30, 2014, 11:03:36 AM »
Interesting replies, thanks for all the info and feedback everyone!

9
Yeast and Fermentation / Re: Yeast Generation Count from a Starter
« on: October 29, 2014, 12:20:38 PM »
as long as the wort gravity is low and there is constant aeration the yeast won't be making alcohol and mutation should be negligent so there should be no reason to add a generation.

Don't forget the Crabtree Effect...in the presence of a >.05% glucose solution, fermentation will take place.  Even with aeration.

Crabtree Effect...I'm giving that google a workout today!

10
Yeast and Fermentation / Re: Yeast Generation Count from a Starter
« on: October 29, 2014, 08:18:13 AM »
with a little tweak you could at least reduce the number of generations you're going through.

If you start a cycle by making one large starter, say 2000ml and split that 4 ways when it's done then you get 3 pitches from each generation with the 4th being the starter for the next generation.

Thanks and that's a great idea and I'll definitely try that!

11
Yeast and Fermentation / Re: Yeast Generation Count from a Starter
« on: October 29, 2014, 07:18:09 AM »
Depends on how you make your starter. If you keep them in the respiratory stage then it does not count as a gen. If you make a simple, unstirred/unaerated starter then that counts as one gen.

Least, that's how I understand it.

Thanks Keith, as mentioned above, I keep the stir plate going right up until I split the starter up (1L and 500ml).  Not exactly sure what respiratory stage is, so I'll have to ask that google thing.

12
Yeast and Fermentation / Re: Yeast Generation Count from a Starter
« on: October 29, 2014, 07:16:01 AM »
[quote author=wort-h.o.g. link=topic=20901.msg264866#msg264866 date=1414579934

one question- the extra 500ml seems to refer to the wort volume and not the yeast volume. how much yeast are you harvesting from each 500mL larger starter? 60ml of slurry or 1/4 cup?
[/quote]

Yes, the extra 500ml is total volume (yeast + wort).  I basically take my starter (which is from 1056) turn off the stir plate after it looks finished (about 24 hrs), immediately pour 1L into another sanitized flask (which I chill/ decant and use for the current brew) and take the rest and pour into a mason jar and save for the next starter/ brew (fills the pint mason jar to the top and usually have just a little extra, about 5-10ml extra).  I have about 45 - 50ml of slurry in the mason jar from the left over 500ml of the 1.5L starter.

As a side note, most of my beers are 3 gallon batches and the beers I've been using this process for are all above 1.070 w/ most being 1.084+.  When it gets cold, I crave the big beers!


13
Yeast and Fermentation / Yeast Generation Count from a Starter
« on: October 28, 2014, 07:30:47 PM »
So I've been busy this year and haven't brewed at all most of the year and started back up brewing in September.  I'm now back to brewing 3-4 times a month and it's good to be back on the horse!

Anyways, I've been making my starters 500ml larger than what is required and saving that extra 500ml.  For the next brew I take that extra 500ml and make another starter which is 500ml larger and save that extra 500ml for a starter for the following brew.

My question is, with each new starter I do, is that considered a new generation of yeast?  If so, about how many generations (or cycles?) can I do this, considering my sanitation is good?

So far, I've done this for 5 brews and so far no issues (I've got a 6th brew fermenting and haven't tried it yet).  Basically my process is after the starter is complete, I take it right off the stir plate and fill up a sanitized mason jar (which is about 500ml) and put the mason jar in the fridge.  When it's time to make a new starter for the next brew, I just decant, swirl around and pitch into the starter wort. 

I brew 3-4 times a month so it doesn't stay in the fridge more than 2 weeks before going into the next starter.

Thanks in advance for any input and/or advice!

14
Events / Re: 2 Thursday Night GABF Tickets
« on: October 01, 2014, 07:39:06 AM »
Thanks Will.  I sold one of the tickets so I have one more remaining if anyone here needs a ticket for Thursday. 

15
Events / 2 Thursday Night GABF Tickets
« on: September 30, 2014, 12:44:17 PM »
Hi Everyone,

I had two friends who can't go to the Thursday night session so we have two extra tickets.  Asking face value of $80/each.  A few of us are still going Thursday night, so we can meet at the event, you can swing by my house in SE Centennial or meet up anywhere in the Denver metro area.

Thanks! 

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