Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - wamille

Pages: [1] 2 3 ... 14
Yeast and Fermentation / Re: Cooling Wort
« on: August 20, 2016, 06:57:54 AM »
Thanks guys for the info.  I waited just over six hours and then I pitched the yeast.  I had a pretty active, big yeast starter that is already working another six hours later.

Yeast and Fermentation / Cooling Wort
« on: August 19, 2016, 10:26:30 PM »
I have a Blichman Therminator, but since it's hot as balls where I live, I can only get the wort down to around 80F.  I have a dedicated fermentation fridge that's controlled to 64F... that's the temp I want for another beer that has been fermenting since last Saturday.  So, I stuck today's batch into into the fridge to cool to pitching temperature.  How long would it take for five gallons of wort to go from 80F to 70F in this situation?  I've been scouring the internet for some kind of calculator, but I'll be damned if I can find one.  Any advice would be appreciated.

Yeast and Fermentation / Re: Yeast Stored Hot
« on: July 26, 2016, 03:27:14 PM »
I was gone three weeks.  I'm guessing most of that time it was warm.  What are some of the aromas associated with yeast that's gone bad?  I don't know if I've ever had any go bad before.

Yeast and Fermentation / Yeast Stored Hot
« on: July 26, 2016, 12:42:29 AM »
A fridge I was storing Wyeast smack-packs broke while I was on vacation.  I'm guessing those packs got up to around 85F or so.  I'm also guessing that yeast is now toast.  But... in the hopes I'm wrong... I wanted to get some thoughts on whether or not I should pitch the yeast (in the trash) or pitch the yeast (in some wort).

Yeast and Fermentation / Re: Yeast Starter Pitch Going Nuts
« on: April 24, 2016, 09:12:21 PM »
I've always wondered about open fermentation.  I took a tour of Arcadia Brewing's facility in Battle Creek, Michigan and they use open fermentation.  At the time, I didn't really have questions about the concerns about infection... assumed the facility was super clean.  I was thinking the respiration cycle is roughly 72 hours and my yeast needed all the oxygen it could get during that period.  Anyway, just me thinking out load.

Yeast and Fermentation / Re: Yeast Starter Pitch Going Nuts
« on: April 24, 2016, 06:21:51 PM »
Yeah, the air lock is overflowing.  I am amazed.  Regarding the air lock.  I used to put vodka directly into the air lock, but now I leave it empty for the first three days to allow a little oxygen to come into the fermenter.  The air lock still has a cap.  Thoughts about this practice?

Yeast and Fermentation / Yeast Starter Pitch Going Nuts
« on: April 24, 2016, 04:21:31 PM »
I pitched a 96 ounce generated glob of active yeast starter into a 1.072 OG wort under 24 hours ago.  The yeast is going nuts already.  I'm not used to such crazy yeast activity this soon... I also normally go with ease of use and pitch two packs of dry yeast seeing fermentation begin (slowly) about 24 hours later.  I'm worried I might have an infection, but not using big yeast starters, I'm not sure if I should be concerned.  Thoughts?

Another IPA... same exact recipe as the week previous, however, the hops will go from Centennial to Citra. 

Kegging and Bottling / Re: Habaneros in keg
« on: August 11, 2015, 03:11:06 PM »
I don't drink much at home... usually meet my buddies at my local watering hole that is just over 3 football fields from my apartment.  Plus the kegs I make are pretty much used for get-togethers... of which we haven't had on lately.  Lastly, I take 62 days off from drinking a year... 31 days X 2.  I'll be cracking it open on 28 August.  I'll let you guys know how she tastes in just over two weeks.

Kegging and Bottling / Re: Habaneros in keg
« on: August 10, 2015, 08:10:37 PM »
Yeah... that's what I was thinking.  I just needed to "feel" validated.  8)

Kegging and Bottling / Re: Habaneros in keg
« on: August 10, 2015, 06:37:46 PM »
I'm not so much worried about the heat or off-flavors as much as could the habaneros have gone bad... make folks sick.

Kegging and Bottling / Habaneros in keg
« on: August 10, 2015, 05:46:29 PM »
Not sure if I asked this question before... if so, my apologies.  I put some dried habaneros in a keg of a hoppy black ale about eight months ago.  It's been under CO2 pressure the whole time and the ABV on the beer is around 7%.  Any concerns that the habaneros have gone bad?  My thoughts are it might taste a bit vegetal (?spelling).  Thanks in advance for any insights/comments.

Going Pro / Lautering problems using Rye Malt
« on: December 07, 2014, 11:14:31 PM »
I work with a local craft beer brewery in South Korea on a beer that has about 8% rye malt in the grain bill.  They've had a helluva time lautering when using rye.  They've got ample access to rice hulls (go figure, we're in Korea), but for some reason, the lautering time takes many more hours than normal.  What do craft beer breweries do in the States that could help us complete the brew day more quickly?  Thanks in advance for any help/insights.  Bill

General Homebrew Discussion / Need 5 tons of 2-Row in South Korea
« on: October 15, 2014, 11:36:42 PM »
I posted this in the classified section, but no one seemed to notice.  Does anyone have advice on how I might be able to help a friend who owns a craft beer brewery in South Korea import 5 tons of US 2-Row malted barley?  He has a waiver due to the US-Korean Free Trade Agreement (FTA) that allows him to order 5 tons without incurring a huge import tax.  If anyone has advice, I'd appreciate it.  Thanks.

Classifieds / Looking for 5 Tons of US Two Row Malt
« on: October 15, 2014, 05:54:46 PM »
Does anyone know of any American malting company that would export 5 tons of Two Row malt to South Korea?  I'm trying to help a friend who owns a brewery here get his 5 ton waiver (new Korean/US Trade agreement provision) on US malted barley. 

Pages: [1] 2 3 ... 14