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Topics - joe6pack

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Yeast and Fermentation / Aerating yeast
« on: May 05, 2014, 09:23:00 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, 11:34:02 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 / Why boother with the iodine test?
« on: May 21, 2012, 05:26:45 AM »
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, 10:31:39 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, 07:36:39 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 / KilnCoffee Malt
« on: July 17, 2011, 06:35:24 PM »
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!

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