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.


Topics - jared long

Pages: [1]
1
General Homebrew Discussion / wyeast 3278: lambic blend
« on: July 24, 2011, 07:54:58 AM »
greetings...

i'm about to venture into the realm of the funk and uncertainty: sour beer.

just ordered in a pack of of 3278; i'm wondering what general advice anyone has for this strain.  some specific questions i have include:

1) how long until this yeast sours?
2) is racking from primary to secondary necessary (if you do so, will you bring the bugs with you to continue souring)?


any other thoughts/advice would be much appreciated.

best,
jared

2
General Homebrew Discussion / Blichmann Beer Gun
« on: May 24, 2011, 09:38:30 AM »
greetings!

i just got done with an extremely frustrating session with my newly purchased blichmann beer gun.  somehow, i'm getting air bubbles in the line right at where the beverage ball lock attaches to my keg.  i'm certain that all my connections are tight (hose clamps, etc.), i let all the pressure off the keg and am pushing the beer into the bottles with minimal pressure (~3 psi). 

for the life of me, i can't find out where the air is coming from.  any tips/ideas would be immensely appreciated.

thanks much!

3
General Homebrew Discussion / adjusting mash pH post dough-in
« on: April 26, 2011, 12:38:03 PM »
this earlier discussion regarding target mash pH (and using mash 5.2 to achieve this) got me thinking...

if i were to skip using 5.2, take a reading after dough-in and found that my mash pH was off, could i adjust at that point?  if so, what with?


4
greetings!

i'm really enjoying the "brewing better beer" book -- one of those reads that compels you to reassess your entire process!

one question, among several, that the book has raised for me:

gordon suggests treating his brew water with calcium chloride and calcium sulphate.  i've been using mash 5.2 in my tun to achieve my target pH.  does this negate the use for calcium chloride and calcium sulphate, or would using these still be beneficial?

what are the pros/cons of using mash 5.2?

many thanks,
jared long

5
General Homebrew Discussion / Feremenation - WYEAST 1214
« on: March 25, 2011, 11:12:06 AM »
Greetings!

I had a brew belt hooked up to my fermenter during the last two days of primary.  When I checked the temp of the beer, it read 82 degrees (too warm?).

I was planning on using the yeast cake again for a brew session tomorrow, but am now questioning the viability of the yeast after noticing this high temp.

What is your opinion -- did the high temp at the end of primary ruin the viability of this yeast?  Use it again?

Many thanks,
jared

6
Equipment and Software / scratch inside mash tun
« on: December 04, 2010, 02:38:54 PM »
despite diligent efforts to avoid scratching the inside of my mash tun (gott cooler), i've noticed a couple of small scratches.  is this something to worry about?

many thanks...

7
Equipment and Software / cleaning shirron plate chiller
« on: October 05, 2010, 01:00:19 PM »
greetings...

a question regarding proper cleaning of a shirron plate chiller...

1) i've been pumping my chiller full of a hot (150 degrees or so) PBW solution after brewing and letting that soak until my next brew session (often for a week) and then flushing that out with 180 degree water prior to using it again.  is there any risk to letting a PBW solution sit in the chiller for an extended time?

many thanks!

8
Yeast and Fermentation / Re-yeasting when bottlng
« on: October 05, 2010, 12:14:31 PM »
greetings!

i am interested in re-yeasting a belgian dubbel that has been conditioning in secondary for a couple of weeks.  the beer has hit its terminal gravity (1.014), but i'd like to get it even drier.  i'm also curious to see what will happen when re-yeasting before bottling.

my question relates to the correct procedure for doing this.  can anyone explain?

secondly, is there any risk of exploding bottles?  is there a guideline for what gravity it becomes safe to re-yeast at?

many thanks....

Pages: [1]