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Messages - crakers540

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1
General Homebrew Discussion / Re: First HomeBrew at Day 11
« on: February 23, 2017, 12:18:31 AM »
I have 2 hydrometers, and they can read 2 to 4 points apart. What was your original gravity? Only 11 days in the fermenter seems short to me.  I would leave it alone for another week or so, then rack over to another container, add priming sugar and bottle.

2
Yeast and Fermentation / Re: Banking Yeast
« on: November 19, 2016, 02:04:44 AM »
Thanks for all the replies.  I will try to bank some yeast this winter and post my techniques and outcomes.  I plan on trying the glycerol/slurry thing using sterile 50ml conical tubes with a final glycerol concentration of around 12%, then freezing in a standard freezer at around -20F.

3
Yeast and Fermentation / Re: Banking Yeast
« on: November 17, 2016, 02:07:29 AM »
ok, how long can I keep slurry before I need to use it?  Do I need to pitch it straight away into another wort?  I have placed slurry into a sanitized jar, kept it for a few weeks in a refrigerator, pitched it, and had no apparent fermentation after 24 hours.

How do you save your slurry?

4
Yeast and Fermentation / Banking Yeast
« on: November 17, 2016, 01:00:57 AM »
Has anyone had experience with propagating and banking yeast cultures for future use?  I would like to have an alternative to always buying a pack of yeast for each brew day.  I generally use the same yeast strains for my beers.
I have read a few articles on doing this.  I have extensive experience in banking bacteria, but do not know if yeast behave differently when grown in culture, aliquoted into several sterile conical tubes, and then stored in a home freezer for several months (frost free). 
I came across this article on HomeBrew Talk.  http://www.homebrewtalk.com/freezing-yeast.html
I was used to using 50% glycerin final concentration, but this article states that 10% works better.

Any suggestions?  Any experience with doing this?

5
General Homebrew Discussion / Re: Nashville beers
« on: October 29, 2016, 01:11:00 AM »
I have travelled to Atlanta quite often, and Sweetwater beers are usually what I get while there. They have a wide variety, and I have never been disappointed.  The IPA is a winner.

6
General Homebrew Discussion / Re: Wort Chiller
« on: October 26, 2016, 01:47:17 AM »
I periodically use steel wool to clean and brighten my copper chiller.  I bought it back in 1990, and it set unused for about 10 years.  When I got it back out to start brewing again, it had some discoloration.  Steel wool works well to clean up copper.
I agree with the other posts here:  try vinegar (I am going to now), and there is no need to sanitize it before use, just drop in in the boil about 15 minutes before end of boil.

7
General Homebrew Discussion / Re: Old Brewer back in the Brewing game
« on: July 04, 2016, 03:34:03 AM »
+1 for that.  2-3 cups is definitely overkill, but I sometimes leave my carboys sit for a few months, so I overkill just to let me sleep at night.  1 cup will do the trick.

8
General Homebrew Discussion / Re: Old Brewer back in the Brewing game
« on: June 29, 2016, 12:44:44 AM »
I use bleach for everything, including bottle washing.  I rinse 3X with water, and have not noticed any bleach flavors.

For cleaning my glass carboys - After fermentation, I rinse 2-3 times with about a gallon of water, swirl and dump.  I then add 2-3 cups of bleach, fill with water, rubber band Saran wrap to seal it, and walk away.  2-3 days later, no crud.  I do not use a carboy brush, never have, and have good clean carboys ready for my next use with this practice.

I store my carboys filled with this bleach mixture. 

9
Oh and this looks pretty awful

http://www.eater.com/2016/5/31/11818416/sodastream-beer-bar

I wonder how it tastes. I'd be interested to drink one.

Instant beer.  Wonder when the powdered version will be available ;) Yeah, I would try one.

10
Equipment and Software / Re: Hot plate for boiling?
« on: June 07, 2016, 01:01:06 AM »
What type of hot plate?  One with a ceramic top like you use in a lab, or one that you would use to make Raman noodles?

11
Yeast and Fermentation / Re: Yeast Starter Life Expectancy
« on: June 07, 2016, 12:37:48 AM »
I would pull it out Thursday, slowly bring to room temp, and add some "food" to get them growing and propagating again.  I think your starter will be fine.

12
Do you mine posting your Steam Beer recipe?  I would like to compare it to mine. 

13
All Grain Brewing / Re: where did I go wrong
« on: May 28, 2016, 12:00:59 AM »
As has been stated, you MUST take your gravity readings at the temperature that the hydrometer is calibrated for.  If nothing else, for trending, at least make sure you always take gravity readings at the same temp.  Temperature of a liquid will vary the gravity drastically.  Take the gravity of maple syrup at room temp, then at refrigerator temp.  The hydrometer will move down in the room temp syrup and give you a reading (perhaps), but will most likely fail to penetrate a half inch in the refrigerated syrup.

14
General Homebrew Discussion / Re: Is 7 days long enough?
« on: May 27, 2016, 11:27:38 PM »
My beers usually take around 4 to 6 weeks (at 65F in my basement) after bottling to peak out in flavor.  Give it time.  Flavors may continue to develop.

15
I review videos just to see if someone is doing something that I can learn from.  I learned how to build by mash tun from watching videos on youtube.  Other great ideas are constantly being posted there, but, agreed,  most are a repeat of the same thing.  But if I stop watching, I may miss something as revolutionary as "Batch Sparging".  Who knows what is next?

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