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Topics - Boston Brewer

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Yeast and Fermentation / Low fermenter temp correction
« on: December 31, 2012, 01:31:22 PM »

I brewed a Kölsch and pitched at 60f about 24 hours ago. My fermenter is at 48f now.
(I over did it with swamp cooler.)
I pitched from a 1.5 litre starter. When things warm up should I plan to repitch?

Should I be concerned about off flavors?


Other Fermentables / Malt vinegar from starter?
« on: August 12, 2012, 06:55:23 PM »
I'm preparing a starter and I got to thinking. When the starter is finished couldn't I just decant the wort and make vinegar with it?

Is there any reason not to try this?
Can anyone tell me how I would go from starter wort to vinegar?

Yeast and Fermentation / First Time Stirplate
« on: May 28, 2011, 10:59:07 AM »

I am using my home built stirplate (standard build 12v computer fan with 2 hard drive magnets) with an Erlenmeyer flask for the first time. I tested the plate with a glass jar and a pint or so of water and always saw a pronounced vortex.

I just cleaned, sanitized and dumped in a 1qt starter and started running. I have noticed that I am not getting
the vortex that I had with the 1pt test. In fact, the starer has more of "dimple" than a vortex. The yeast appear to be in

I bought the flask yesterday and in my excitement to get a starter going, I didn't test with water so I don't know what to expect.
My guess is that the 1qt starter is heavier than the 1pt test with water and the resistance of the larger volume is slowing the rotation speed. I should say that the fan speed is not restricted, it's going as fast as it can, given the load.

Here are two pictures:

Is there anything here to be concerned about ? Do I need a more powerful fan?


Yeast and Fermentation / Harvesting Yeast from A Corny Keg Fermentor ?
« on: March 28, 2011, 10:06:11 PM »

I have started fermenting in a Corny keg.   I removed the beer-out pin lock and dip tube and used a short length of
beer line to attach an air-lock. 24 hours later and things are looking good.

Does anyone have any idea on how I might top-crop some yeast from this rig? 

I thought that maybe I could sanitize the dip tube, post, etc, reconnect it all and force out some yeast with C02 - but that
seems kind of risky and would only give yeast that's dropped out.

I guess the other approach is to remove the lid and dip in with a sanitized SS spoon.

Is there a better (easier, less risky) way to do this ?



All Grain Brewing / Small batches and DMS / SMM
« on: February 26, 2011, 05:22:55 PM »

I am starting to do some experimentation with 1/2 (2.5 gal) batches.

My first  is boiling now and  I am using a 5 gal kettle with about 3 gal. of wort to boil, so the kettle is nowhere near full.

As I am watching it, I am seeing a lot of condensation above  the level of the wort and I am wondering
if this condensate is full of DMS / SMM  and is not escaping the pot

When I brew a full batch in my 7gal pot the level of the wort is much higher in relation to the top  of the kettle,
so I assume that more condensate may be escaping the pot. I don't typically have a DMS problem with
my full  batches.

Any thoughts / experience with this?

Or  is this another case where I should RDWHAHB ?



Kegging and Bottling / Moving Beer from Growler to bottles ?
« on: December 19, 2010, 03:47:02 PM »
I know that this is a bit off-topic, but ...

I bought a growler of beer from a local pub and want to keep some
for later in the month. I figure I can transfer this to bottles, but how.
I have kegs, CO2, etc and can fill bottles from kegs -

any great ides for filling bottles from a growler ?

Thanks in advance...


Kegging and Bottling / Priming with 3rd Runnings?
« on: May 29, 2010, 12:10:35 PM »
 Hello Everyone,

When I brewed a few weeks ago I saved some of the wort and froze it, thinking that I would use this wort for priming.

Has anyone tried this?

I realize that using corn sugar or DME may be easier, but I like the idea of using the original wort for the priming.

Has any one tried doing this?
Any words of wisdom before I embark on this endeavor?


All Grain Brewing / Mixed Grain problem
« on: May 22, 2010, 01:24:07 AM »
Hello Everyone -

I bought  a bunch of grain with the idea that I would brew Jamil's California Common with this grain bill:

9 lbs 8.0 oMiz Pale Malt(2-row) (1.8 SRM) Grain 72.38 %
2 lbs Munich Malt (8.0 SRM) Grain 15.24 %
1 lbs Crystal 40L (40.0 SRM) Grain 7.62 %
8.0 oz Victory Malt (25.0 SRM) Grain 3.81 %
2.0 oz Chocolate Malt - Light (200.0 SRM)

I purchased:
10  lbs  Pale Malt(2-row)
2 lbs Munich Malt
1 lbs Crystal 40L  
1lbs   Victory Malt
1 lb  Chocolate Malt -

when the kid crushed the malt
He said "you want this in one bag"
and I was a little distracted and said "uh - Sure!"

so now I have a big bag of mixed grain
I think It's more grain than my 5 gal mash tun can handle and I am not sure that I want a
Chocolate Malt Common.

I guess I have to find a way to thoroughly mix the grain and then  measure out about 10 or 11 lbs for a mash.
and use the remainder for something else.

Any ideas on what to do ?

Equipment and Software / Has anyone tried the Wonder Pump ?
« on: April 15, 2010, 08:51:23 PM »
Hi -
My  auto-siphon died and I've been looking for something better.
I was at the local big-box home store the other day and
saw the "Wonder Pump"

the package suggests all kinds of uses but nothing food related. The hose is some kind of plastic tubing with a copper fitting on the end. Has anyone used one of these to move wort or beer between vessels?



Yeast and Fermentation / How lolong will harvested yeast keep
« on: January 30, 2010, 01:48:40 PM »

I am planning on harvesting the yeast from my Belgian Ale when I rack to secondary today. I will be brewing a second Belgian within the coming month and I want to reuse the yeast.

My plan is to make a 1qt starter from DME, pitch the yeast and and keep it in a growler with an airlock  at around 64 F until I am ready to brew.

I know that there are all kinds of ways to harvest yeast, but would like to keep it as simple as possible.
Any reason that this won't work ?
What's the longest amount of time that I can store yeast like this without losing viability?



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