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Messages - joe6pack

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Equipment and Software / Re: Si Hoses & Camlocks
« on: July 05, 2014, 06:45:22 PM »
I use the BIG C camlock, with his 1/2" silocone tubing, works great -

Yeast and Fermentation / Re: Aerating yeast
« on: May 06, 2014, 08:57:06 PM »
kramerog  -  I'm not being precise, approximately equal to the size of the original starter.
I usually don't use O2,  just air via aquarium pump.  Before I'd aerate the 5 gallons of wort after pitching the yeast, and it worked fine, but doing it this way seems to work much better for me.  Now I'm leaving it on the stir plate as long as I can before pitching, maybe 45 minutes or so.

Yeast and Fermentation / Aerating yeast
« on: May 05, 2014, 02:23:00 PM »
I've stumbled on a procedure of aerating yeast before pitching into wort, and I was wondering if I'm crazy.  After I decant the old wort off the starter, the first chilled wort out of the plate chiller goes on the yeast, then I put it back on the stir plate.  It gets spinning at a fast rate while I finish running the rest of the wort into the carboy and aerated well.  Then the yeast is pitched.  It seams I'm getting a stronger, more vigorous fermentation.  I have now data to back me up. Does this make sense?

Equipment and Software / Hopback
« on: April 20, 2014, 04:34:02 PM »
These days knockout/whirlpool hop additions and hop stands are all the rage, but I was wondering if anyone has any opinions on hopbacks.  Are they a useful in addition to hop stands, or are they redundant? 

I built one several years ago, using an idea from BYO, -

 but it didn't work well with my setup at the time.  Now that I've done some needed upgrades, I'm thinking of trying it again.

All Grain Brewing / Re: Why boother with the iodine test?
« on: May 21, 2012, 10:34:24 PM »
Thanks all for confirming what I was thinking.  I've also noticed the clarity of the mash near the end, but I was never confident I was converting all of the starches.  I've been trying Kai's efficiency analysis spreadsheet, and on this particular brew it said I achieved 90% conversion efficiency, not bad I guess.   I think that even though the liquid is clear, it doesn't mean there aren't starches going into solution and then being converted.  I just want a way of knowing when the mash really was done.

All Grain Brewing / Why boother with the iodine test?
« on: May 20, 2012, 10:26:45 PM »
The iodine test only tells you if there's free starch in the mash tun, not if you've converted all the available starches in your grist.  On my last brewing session, I checked the gravity of the wort in the mash tun to see how the sugars increase over time.  This is what I read with my refractometer:
     45 min  13.4brix
60 min  13.7
75 min  14.0
90 min 14.3
105 min 14.3
This was a single infusion at 152*, 2.0 qts/lb thickness.  So this tells me my mash was complete at 90 minutes.  I wouldn't know that with the iodine test.  I would have left unconverted starches in the tun at shorter times.  I'll be using the refractometer from now on.  What do you guys think?

Yeast and Fermentation / Refermentation in the bottle
« on: October 22, 2011, 03:31:39 PM »
I have a dubbel conditioning at 46*F, and will be bottling next weekend.  I made the 1.030 starter slightly larger volume than mrmalty's recommendation, and saved a half pint when I took it off the stir plate.  I plan on making a small starter with this and pitching with the priming sugar at bottling.  The yeast will have been in the fridge for 5 weeks.  How much of the starter should I pitch?  Has anyone done this?  Is it worth the trouble?  I'm thinking the Belgains have the right idea about pitching fresh yeast at bottling.  Thanks.

Beer Travel / Yakima Valley Hop Tours
« on: July 24, 2011, 12:36:39 PM »
Attention Hopheads, my local newspaper ran a story about a self guided tour of Yakima Valley hop country, the link is below if anyone wants to travel, and taste, in the area-

Ingredients / Re: KilnCoffee Malt
« on: July 17, 2011, 06:50:56 PM »
OK, definitely not in a Dubbel.  Maybe I'll try ¼ pound in a future porter.  Thanks!

Ingredients / KilnCoffee Malt
« on: July 17, 2011, 11:35:24 AM »
Hi - Has anybody used this malt?  Out of curiosity I bought a pound from NB a while ago, recently was thinking about using some in a Dubbel, not so sure now.  What would you use it in?  Any comments on flavors it might add?  I don't put too much into the "coffee" name.  Thanks!

Ingredients / Re: Advanced Software for Brewing Water Analysis
« on: May 11, 2011, 10:25:27 PM »
Martin - Installed LibreOffice, does look a little better, but got the same response as OpenOffice -when I open the existing file, I'd get all these Err:509 fields.  Then I opened a new file, inputed my water info, and saved it as a .xls instead of a .ods, closed and reopened it, and it works great.  I have a few other files that were originally Excel files, saved in the .ods format, no problem with them.  Oh well.
Now I can't wait to brew so I can try Bru'n Water out!  Thanks.

Ingredients / Re: Advanced Software for Brewing Water Analysis
« on: May 11, 2011, 10:00:43 AM »
Martin - Thanks for the great software.  I'm exploring it now, I imputed my water report from Ward Labs last night.  When I opened it this morning, on the Sparge Water Acidification Calculator sheet, all the Outputs fields show Err:509.  The Water Adjustment sheet also has Err:509 in all the Desired Water Profile fields and in most of the Water fields below it. I repeated the steps, saved and reopened the file, and it happened again.  Is there something wrong with my copy of OpenOffice Calc?

OpenOffice 3.3


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