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Topics - pinnah

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Yeast and Fermentation / How to recover yeast out of a bucket
« on: February 18, 2017, 03:49:35 PM »
I finally ended up using a bucket for fermentation after years of only glass carboys.

Now I want to harvest the yeast after fermentation is complete.
Can anyone offer tips or tricks? 

Normally on a glass carboy I would burn some everclear on the rim and swirl and pour into sanitized mason jars.

What is a good process for a bucket?

Hop Growing / Hop bines for fiber?
« on: March 29, 2016, 08:15:06 PM »
The other day I was ripping down my old plants. Normally this time of year they are dry and brittle and the bines break up easily.

I have this one plant - this one in fact -that has really durable bines. I mean they are hard as heck to break and that is after standing dead all winter.  They fracture into long stringy strands and are extremely tough...

It got me thinking about hops as fiber...similar to hemp perhaps?

Anyone know if this has been tested or if farms in the PNW use spent bines for anything? 
Seems like some potential there for a lot of waste biomass from the hop yards.

Hop Growing / New and unusual rhizomes
« on: March 04, 2015, 02:00:29 PM »
I was excited to see that Sorachi Ace is now available for purchase at various vendors.... thought I would never order any more hop rhizomes. ???

Any other rarities out there?

The Pub / Homebrewing in 2015
« on: February 04, 2015, 06:35:33 PM »
I am curious if there is anyone here who does not use a computer in their homebrewing process?

I was trying to convert Denny's Noti Brown recipe in the Wiki the other day and was pulling my hair out...I think I need to update my brewing program... :-[

Kegging and Bottling / Air distribution manifold expansion
« on: January 09, 2015, 08:48:31 PM »
I can fit 5 kegs in my keg fridge, but I only have a 4 valve manifold.

I have one of those keg connection manifolds with a brass stopper plug on the end (opposite the end where the gas comes in, which I think is for expansion (adding another manifold section).

My question is this: Couldn't I just install another valve on the end instead of that plug, and convert it to a 5 instead of just a 4?  Thanks for any advise.

Yeast and Fermentation / 5 gallon carboy for lager primary?
« on: January 03, 2015, 06:52:23 PM »
I have a few 5 gallon carboys laying around collecting dust...I wonder if it is a bad idea to use them for a primary lager ferment?

Too little head space even for a lager?
Perhaps I should scale down the recipe to 4 or 4.5 gallons?
no fermcap or other foam control on hand

using wyeast 2206  and s-189

Any experience?  Most of my lager fermentation experience has displayed pretty tame ferments...but I don't have many under my belt.  Thanks.

Ingredients / wheat Wahtsit
« on: December 19, 2014, 02:37:39 PM »
I am confused on the difference between torrified wheat and malted wheat?

Also, what differences can you expect between red wheat and say white wheat?


Kegging and Bottling / Kegs without gas
« on: March 04, 2014, 02:32:53 PM »
I am wondering what happens to kegged uncarbonated beer without any gas.

So I transferred a couple beers to kegs but the "kegerator" is full,
and I don't trust my regulator in the other fridge.

I transferred into purged kegs and was able to hit them with co2 to seal them up...but they are sitting in the fridge with no continuous gas for carbonation.

Is there anything I should worry about by leaving them this way until I can get another regulator and set up?

Hop Growing / Bine dried hops
« on: February 19, 2014, 05:03:49 PM »
I never harvest all my homegrown, and leave a bunch on the bine for winter decor.
I am always surprised at how long brown hops on the bine retain lupulin.
for example: 

Any thoughts on brewing with these old dried hops? 
I know why? might be the obvious response, and I guess I am looking for any experience that might tell me what characteristics the hop flowers might have still.  FWIW, they still have sticky excellent aroma.

Any knowledge out there?

All Things Food / recommend some Pots and Pans
« on: January 23, 2014, 01:45:38 PM »
Well I realize a lot of you spend some time in the kitchen.
I am in the market for a new set of pots and pans, and thought I might ask you brewers about recommendations.

I really don't have much in the way of criteria,
-maybe no teflon. 
-don't need the mega set that comes with the fondu can, but a nice assortment would be great.
-getting to the age where I can pay for quality, so I am willing to part with some coin if required.

So, if it were you...what pots and pans would you buy yourself and why?

The Pub / Truth in advertising?
« on: January 08, 2014, 05:11:59 AM »
Lets take craft beer labels.

One of my favorite commercial offerings is an imperial dark IPA.
The label says 9.2% abv but you would not know it by tasting it. 
Not calling them is just exceptionally well made. has me wondering what kind of controls, if any, were in place to prevent breweries from just making stuff up.

Any thoughts out there?

Kegging and Bottling / Keg volume indicator
« on: January 06, 2014, 07:51:54 PM »
I want one!  Has one been invented yet?

I had 3 separate kegs blow on me last night. :-\
Sure, I knew 2 of them were close, but that third surprised me!

I prefer not to move the kegs near the end due to sediment...

Whatcha got?

Yeast and Fermentation / Must refigerate?
« on: January 01, 2014, 04:31:35 PM »
Wondering specifically about yeast cakes and starters?

-Sometimes I rack and just leave the cake...with a thin cover of the carboy for a few days before I harvest it and transfer to mason jar for the fridge.

-A few weeks ago I made a starter, got busy, and forgot about it in the back room where it still sits in the flask with "beer" on top.

I imagine that temperature is key...that room stays about 60-65 this time of year.
What do you folks think?  Am I OK with this rather laggard treatment of my yeast or am I actually harming the yeast and risking something foul? 
Is actual refrigeration critical in the above cases? 

Thanks for your thoughts.

All Things Food / Carnitas
« on: December 20, 2013, 04:52:07 PM »
I love carnitas, and order them wherever I go...but have yet to make them at home.

Does anyone have a favorite recipe they could share?  Any critical tips?
Thanks in advance.

Feliz Navidad...I am going to have Mexican holiday dinner.  Mmmmm, Carnitas.

All Things Food / The Sun choke
« on: December 03, 2013, 01:42:33 PM »
Otherwise known as Jerusalem artichoke..Helianthus tuberosus.
Anybody here eat these things? How do you like to fix them.

Someone also told me the French make beer out of them? 
Anyone know about that?

They seem dangerously prolific in my garden.

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