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Topics - HydraulicSammich

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Yeast and Fermentation / Top cropping yeast questions.
« on: August 18, 2013, 11:59:17 AM »
I decided to build Tom Schmidlin's top cropping gadget and successfully harvested some nice white slurry approximately 48 hours into fermentation of a 1.065 IPA.  Of course everything was sterilized or sanitized.  I cold crashed the slurry and came up with approx 125 mls of slurry with about the same amount of beer on top.  No trub layer.  Could someone help me estimate the viability of this slurry so I could step it up if need be for a new beer.  I am looking for a useful estimation.  50%, 25%, what has been your recurring best guess.  I realize I could count cells but am not set up nor do I really want to get that involved.  I have read quite a bit on the subject but can't seem to narrow down a good way of estimating.  Thanks.

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Yeast and Fermentation / Stepped yeast starters
« on: March 22, 2013, 10:54:08 AM »
I am in a bit of a quandary with a yeast starter for an English Pale Ale with gravity of 1.055, 5.5 gal, and stir plate.  I have one packet of Wyeast 1028 with a date of Dec 11, '12.  I anticipated doing a two step starter.  When I plug it into Mr. Malty, it maxed out, with stir plate at 2 packets in near 2 liters.  So, I need to step up.  Then I plugged it into YeastCalc, same parameters, it suggests 1 packet, 2 liters, good to go.  I am either missing something or this is a fair discrepancy.  I have read W & Z Yeast book and other books concerning starters but I am still a bit in the dark about the second step procedure for a starter.  Any help would be appreciated.  Thanks.

3
Kegging and Bottling / White gelatinous Matrix
« on: March 17, 2012, 12:00:25 PM »
I have been experiencing a white protein type, gelatinous matrix in my stored Saniclean.  I store a pint in a plastic spray bottle for keg post and whatever sanitation.  That bottle will have it in within a few days.  I also store a gallon in a plastic medical grade 4 liter jug.  It will have it within a few days also.  I use distilled water only.  The Saniclean is very clear with the matrix floating around near the bottom.  Anyone experience this?

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Equipment and Software / Fermwrap Heater
« on: March 15, 2012, 03:37:54 PM »
I have purchased a Fermwrap Heater to get my ale temps up a bit.  I am curious how you all use this piece of equipment.  I have a chest freezer and will be using a Ranco Two stage.  I have been attaching the probe of a Johnson A419 to a glass carboy under a piece of foam.  My question, are you wrapping the carboy or draping the heater on a wall and heating the chamber?  If wrapping the carboy, are you wrapping directly over the foam?

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Equipment and Software / Perlick with Flow Control
« on: December 12, 2011, 10:34:08 AM »
This sounds very nice for fine tuning flow and foam.  Has anyone tried one?

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Kegging and Bottling / Storage temperature of Ales
« on: October 28, 2011, 10:18:07 AM »
I have a lagering compartment that I would like to share with corny packaged ales lying in the wings for future use.  My question is, are there any negative effects with short or long term storage at 33 to 35 degrees.  Thanks ahead of time.

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Ingredients / Thinking about a Citra IPA
« on: September 29, 2011, 05:56:56 PM »
I have been enjoying an IPA of about 5.5 ABV with 7 oz of Cascade hops of which 2 is the dry hop.  I am liking the single hop beer and thought I might brew the same IPA recipe but try Citra in the same sequence.  Has anyone tried this hops as a single bittering, aroma and flavor hops?  Tell me how you liked it, if you would do it again or is there a good Citra combination I am overlooking?  I have a Citra in the freezer and have yet to try it. 

8
Yeast and Fermentation / New fermentation chamber
« on: September 20, 2011, 12:43:02 PM »
I am a proud new owner of a chest freezer now being used as a fermentation chamber.  I am using a Johnson Control A419 to control the temp.  I have attached the probe to the carboy via tape.  Is this the proper way to read temperature of the wort.  Wouldn't it also take into account the exothermic temp or internal temp of the wort.  If not, I need to make some adjustments on the control.  Please advise.

9
Yeast and Fermentation / Am I over-pitching?
« on: July 15, 2011, 10:11:45 PM »
I am making a starter of London ESB for a Porter of 1.055.  I only had a two liter Erlenmeyer for the stir plate.  I had a smack pack produced in May.  Mr. Malty suggested a two liter starter.  I also had a smack pack of ESB made in Jan.  Mr. Malty wanted to use 4 or 5 liters for one pack.  I used both smack packs in a 1.7 liter starter.  There is a lot of yeast being produced.  So, will the yeast be viable as in growth phase and will it be to much to pitch in a 5 gallon batch?  

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Equipment and Software / Johnson Controls
« on: May 16, 2011, 04:01:37 PM »
I am interested in purchasing a control for a chest freezer.  I want to control cold and heat from the same controller.  Could someone tell me which Johnson Control will do both jobs automatically.  Set and forget.  I have looked at the 419 but I cannot tell which does both.  Thanks in advance.

11
Yeast and Fermentation / Mr. Malty questions!
« on: March 13, 2011, 12:20:25 PM »
Being new to this starter production, I have a couple of questions about Mr. Malty that I would hope someone would help me with.  I am interested in a 5.5 gal lager.  Production date of the Wyeast is 1/11.  Using my stir plate, Mr. Malty suggests I use 3 packets for a 2 + liter starter.  My question is, am I pitching 3 packets into two liters of 1.030 - 1.040 gravity wort or am I stepping up three times to hit the yeast volumn? 

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Yeast and Fermentation / Starter temperature questions
« on: March 11, 2011, 06:03:16 AM »
Being new at stir plates and starters, would someone be so kind as to clue me in on ambient temps when producing starters?  For example, should a lager starter be kept at the same low fermentation temp as the wort itself during fermentation?  Any info would be appreciated.

13
I am experiencing no bubbles in 2 week in bottle conditioned IPA.  Origionally, it fermented for 5 days and then racked and dry hopped for an additional 7 days then racked a second time and conditioned for another week.  This was following a recipe.  No infection.  Somewhat sweet to the taste.  8.5 ABV.  My question, can I add Safale S-04 to each bottle and recap and if so, approximately how much yeast per bottle?  Any info would be appreciated. 

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