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Messages - flars

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1
Yeast and Fermentation / Re: Pitching yeast warm
« on: January 12, 2017, 12:44:16 PM »
You could attemperate the yeast by adding cooled wort at intervals of a couple minutes apart.  Pitching the yeast when it is within 5°F of the wort temperature would not have a detrimental effect on the yeasts performance.

2
All Grain Brewing / Re: Glass Disaster
« on: January 09, 2017, 12:02:26 PM »
I have no desire to go back to glass carboys whatsoever. I'm just too much of a klutz :)

Perhaps it would be helpful to add that I've been using the same hydrometer for >100 batches since 1999.  ;)

I....what?!......that's impossible!  :D

It is possible.  I still have the first one purchased in 1987.  Though it reads 0.004 high now.

3
Kegging and Bottling / Re: Bottle cap issues
« on: January 03, 2017, 02:44:47 PM »
Wing cappers don't do a great job short neck bottles (Sierra, Founders, Firestone, Boulevard). I'd avoid those unless you have a bench capper.
Yea seem, I use a lot of red hook and sierra Nevada bottles... that could be why...


does anyone have a recommendation for a good bench capper that's modestly priced?

super agata bench capper runs around 40 dollars and has good reviews.

$34.00 in my part of the country.  Mine cost less when purchased 10 to 12 years ago.

4
Kegging and Bottling / Re: Bottle cap issues
« on: January 03, 2017, 01:15:27 PM »
The bottle types were all different bottles, as I just recycle bottles of beer I have purchased from the store. which I have used them all before with standard caps, without issue.

I waited 2 weeks for the bottles to prime and so far most of them have been carbonated. the sugar was well mixed in to the beer, and the bottles that were flat had zero carbonation, so im thinking these beers may get oxidated too if there isn't a good seal.

Im considering throwing out all of my recycled bottles and just buying all the same standard bottles to not have this issue again... maybe look at getting a bench capper too since I hate the wing capper anyway. I would love to keg but I don't have the space right now to do so.


Ill look into the link about repriming the flat ones.

Thanks!
Compare the bottles that are flat to bottles that aren't.  Is there any difference in the shape below the mouth?

5
Kegging and Bottling / Re: Bottle cap issues
« on: January 03, 2017, 08:41:29 AM »
The problem could be due to the caps.  The problem could also be with the style lip on some of your bottles.  By standard capper you mean a wing capper.  The style of bottle can be a problem with wing cappers.  The performance of a bench capper is not affected by the bottle style.

Check your remaining bottles.  Can you twist any of the caps which would indicate a loose seal?  Anything different with this batch with the priming sugar?  How long of time and what temperature did you condition your bottles at??

You could reprime and recap uncarbonated bottles if you have given your beer plenty of time to carbonate in a warm place before chilling.  There is some risk of oxidation doing this but I suppose the risk is better than flat beer.  Drink quick if you go this route.

6
Extract is okay but the only way to brew great tasting beer is all grain.

7
Ingredients / Re: Will thawed star san solution be effective?
« on: December 22, 2016, 09:04:28 AM »
Thaw it out and give it a stir.  The pH should still be the same.

8
Kegging and Bottling / Re: Frozen Beer in Bottles?
« on: December 19, 2016, 09:11:27 AM »
A 100 watt light bulb produces a lot of heat.  A 20 watt might be sufficient, but still check occasionally for the frig getting too warm.

You may have enough head space for when the beer becomes slushy.  The beer will expand in all directions if it gets frozen solid.  Bottles might start cracking.

9
Going Pro / Re: Can a brewpub give away or sell extra wort?
« on: December 16, 2016, 07:57:46 AM »
All good points.  I just hated to see all of that nice wort going down the drain.  It smelled amazing in there.  I was wishing I had thought to bring a sanitized fermenter with me.  Maybe next time.  Mainly I wanted to be sure they wouldn't get in trouble for allowing me to dispose of the wort, rather than dumping it down the drain.
You wouldn't even need a fermentor just a bucket.  As soon as you get it home heat the wort beyond pasteurization temperature then cool and pitch your yeast.

10
Yeast and Fermentation / Re: Recent use of US05
« on: December 13, 2016, 09:42:43 AM »
I get the best results for the styles I brew when the fermenting beer is 66° to 68°F.

11
Yeast and Fermentation / Re: Recent use of US05
« on: December 12, 2016, 02:40:31 PM »
58°f is a very low fermentation temperature for US-05.  US-05 and WY 1056 also seem to produce a noticeable peach flavor in some beer styles below 65°F.

12
Yeast and Fermentation / Re: Is my starter dead?
« on: December 12, 2016, 02:36:27 PM »
Was planning on brewing today but now not sure.

I set up a starter last night using the Fast Pitch canned wort and Omega yeast labs abbey ale yeast.

It's only the second time I have done this as I have always used smack packs in the past.

First time I did this (with London Ale yeast) the starter went nuts and clearly showed bubbling and would froth up when shook. This time there appears to be very little reaction if any at all.

I have read that abbey ale yeast takes longer to get going and I'm now wondering if I'm starting to see some small bubbles in the starter. But don't know if that is just caused by my shaking.

Currently thinking my options are:
- go for it anyway and pitch it - if it doesn't work pick up a smack pack in a few days and add it later.
- assume it's dead and accept the 2 hour round trip to my nearest homebrew store to pick up a smack pack now.
- just wait and brew tomorrow (not ideal but can do)

Advice greatly received!


I typically make my starters days in advance of my brew day and often step it up two or three times to insure a healthy yeast population.  If you are brewing a high gravity beer, you want to make sure you have an abundant amount of healthy yeast cells.
This is good advice.  I will always plan my starters two to three weeks in advance of brewing.

13
Yeast and Fermentation / Re: Is my 1st batch salvageable?
« on: December 11, 2016, 06:59:08 PM »
You were right to rehydrate the yeast.  BB instructions try to simplify things too much.  As long as you pitched the yeast within 30 minutes of rehydrating you are good to go.  Check the SG to see how low it is.  The fermentation could be nearly finished.

14
Yeast and Fermentation / Re: stirring the fermetor
« on: December 11, 2016, 10:38:04 AM »
When actively fermenting your beer is doing a pretty good job of stirring itself.
The question concerned cooling the wort not stirring up the yeast.  Active fermentation produces heat.

15
Yeast and Fermentation / Re: stirring the fermetor
« on: December 10, 2016, 04:20:17 PM »
During active fermentation when the yeast is still using dissolved oxygen the stirring/mixing will not be a problem. 

I use a 7.5 inch deep restaurant bussing tray for my fermentor cooling or heating.  It is surprising how fast adding either warmer or cooler water will change the temperature of the fermenting wort just due to the heat transfer to the added water.

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