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Topics - jtoots

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Yeast and Fermentation / lacto starter, first sour attempt
« on: February 22, 2018, 03:35:59 PM »
It's time to get out of my comfort zone, so I'm giving a Berliner Weiss a go. First question as I make my way through this:

What's your experience with lacto starters? 

I've got one going, pitched it on Monday (72 hours ago), not seeing any real activity.  It's at room temp. After pitching I continued my research, mostly on Milk the Funk, and 24 hours in turned the stir plate off and added lactic acid to drop the pH.  I don't have a meter or strips yet, probably going to snag some tomorrow along with another vial of WLP677.  Far from perfect but hey, gotta start somewhere, right?

I'm planning on brew day 1 on Friday night or Saturday and kettle souring through the weekend.  I'm a bit anxious about holding temp above 100 for days on end, how does that go for you kettle sour-ers?

Beer Travel / brewery suggestions in Austin, TX?
« on: December 27, 2017, 03:50:40 PM »
Hey all, happy holidays!
Headed to Austin in a couple weeks for a bachelor parties.  Anyone have recommendations on places to drink?

Ingredients / Pale Ale hops - something different
« on: February 19, 2016, 01:39:03 PM »
I'm just about to kick a keg of pale ale in which I used Centennial, Cascade, and Citra as my late/whirlpool/dry hops (horizon was my bittering hop).  It's a great brew and I'm happy with the malt bill, but would like to see how different I can make this brew taste with different hops.  What are your favorite hop combinations that don't use any of the above for a pale ale?

Kegging and Bottling / ever had a bug come from your air line?
« on: February 11, 2016, 02:42:30 PM »
...I think I just found one.  I assume that at one point I filled a keg high enough that the inlet stem reached down to the beer, then pulled some into the line while I tweaked pressure between carbing and serving.  Replaced the blue line with a clear one, hopefully will be good to go from here on out!

Yeast and Fermentation / WLP570 starter
« on: June 15, 2015, 06:25:07 PM »
Hey all,
I've been working on my starter game and would like to ask for feedback on how I handled this weekend's batch:

Friday night I pitched a starter for a 10 gallon batch of Belgian IPA to be brewed Sunday.  3 liters, 2 vials, 1.032, stir plate.

Saturday I kept an eye on it and never saw it reach a really high krausen.  I did see a thin layer of activity on the top, just not a real thick layer like I usually do.

Typically I'll toss the starter in the fridge at high krausen, but in this case I kept it on the stir plate through Saturday night, didn't fridge/decant, and pitched the entire starter.

What do you think?  Would it have been better to refrigerate at 24 hours or did I play this the best way possible?  I didn't want to refrigerate before high krausen (risk of negating the benefit of a starter), and I didn't want to have it chilling for less than 24 hours (risking an incomplete decanting and dumping active yeast down the drain).

I'm thinking this is a RDWHAHB scenario, again just looking to further dial in my starter game.

Thanks all!!

Yeast and Fermentation / rehydrating dry yeast
« on: January 21, 2015, 02:06:35 PM »
i've got a bit of an experiment going... this is one of the first times i've used dry yeast.  i did a 9 gallon batch of rye ipa, split between two carboys.  one carboy i rehydrated the yeast with 110 mL of 100 degree water, the other i simply dropped the US-05 into the carboy.  i pitched at about 17 degrees C, now we're up to 20.  we're a couple days into fermentation now.  surprisingly enough it looked like the sprinkled carboy was off to a better start, however this morning the krausen on the rehydrated carboy looked much stronger. 

what are your thoughts on dry yeast management?  i've recently read conflicting experiences with the hydrate/sprinkle debate on this forum, what are yours?

Yeast and Fermentation / reusing German Ale Yeast
« on: December 29, 2014, 02:03:39 PM »
Hey all,
I haven't yet tried reusing yeast cake and I have an Altbier that's just finishing up, would like to give it a shot with my german ale yeast (WYeast).  Anyone have suggestions as to a style I should pursue with this yeast?  I'd like to go dark if possible.
Thanks and happy holidays!

All Grain Brewing / mash rest
« on: August 25, 2014, 05:34:44 PM »
do you stir during the mash rest?  i haven't been, and i've noticed the following in a couple recent batches:

i'm using a cylindrical cooler for my mash tun.

-i hit my mash temp before closing the lid dead on.
-at the end of the mash i lift the lid and take temp readings in the middle and around the edges.
-around the edges the temp has gone down slightly, as expected (a degree or so).
-in the middle the temp has actually gone UP a couple degrees, as if the heat has migrated into the center of the tun.

any thoughts?  should i adjust my starting temp to account for this?  should i stir once during the rest?  all good, proceed as i have been?

thanks all!

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