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Topics - mr_jeffers

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Yeast and Fermentation / How Long Will My Smack Pack Last?
« on: November 13, 2011, 05:00:39 PM »
Evening fellow brewers,

Last night, in anticipation of a Sunday with nothing to do, I pulled my Wyeast 3278 Belgian Lambic Blend out of the fridge, and smacked the nutrient pack.  Quicker than I could say "Let's Brew This!" my Sunday seemed to fill up, and now I've got a fully swollen pack of yeast on my counter.  Unless I give up some precious sleep time I don't foresee anything making it into the carboy tonight.  Will my swollen pack of yeast still be okay tomorrow, or should I just suck it up and brew tonight? 

Kegging and Bottling / Transfering from bottle to keg?
« on: September 26, 2011, 01:57:01 PM »
Afternoon fellow homebrewers,

I've got two cases of barley wine, which didn't carbonate up.  It's been in the bottle for several months at room temp (65-70`) and there's a thin layer of yeast on the bottom.  I do get a little bit of a "ppfft" when I pop the top, but I'm thinking that between the high alcohol (10%) and the long secondary (I should have pitched some fresh yeast at bottling) it probably just isn't going to happen.  I am now happily kegging, and was wondering if there was a way to transfer the bottles to a keg and force carbonate without completely oxidizing the batch.  My thoughts were to purge a keg with co2, and then outfit a funnel with a tube that ran to the bottom of the keg.  I could then pour gently into the funnel.  I could even go one step further and attempt to blanket the funnel in co2, so that co2 might enter the bottle instead of oxygen.

So, what say you?  Anybody attempt this? What method did you use and how did it turn out?

Thanks for your input,

Ingredients / Kegging With Homegrown Hops
« on: August 27, 2011, 04:17:55 AM »
'Tis the season, and I've got a healthy bine of Cascade and Chinook hops to pick from.  I've also got a rye pale ale I'll be kegging in a few days, and was thinking of trying to dry hop it in the keg.  I've got a few questions though.

1) From what I've read, the ratio of dry to wet hop weight is around 1oz dry = 4oz wet.  Sound about right?

2) Is it ok to put the cones in the hop sock whole, or will I get better results if I break them up a bit?  Any other suggestions for prepping the hops for their duty?


Other Fermentables / Fixing a bland Cyser
« on: November 14, 2010, 05:40:31 PM »
Unfortunately, I can't find my notes.  What I do know is that it was a half batch of cyser, with brown sugar as well.  Fermented with WLP 775 English Cider Yeast.  I transferred it a few weeks ago into another carboy, and it was nice and dry with good flavor.  I pulled off a 375ml bottle for a friend last night, and found it to be rather bland.  There was more yeast sediment on the bottom of the carboy, so I'm assuming that whatever yeast was left in suspension chewed up whatever sugar was left and settled out.

Obviously I don't want to dump this.  There are no off flavors that I can detect, and the friend I gave to bottle too suggested a little malic acid to help with the flavor.  Looking for suggestions that other people have tried that turned around a batch that may have gone a little too far to the bland side.

My gut reaction it to stabilize with potassium sorbate, add a little concentrated apple juice get a little apple flavor back in there and balance it out with some acid blend.  What say you?

Equipment and Software / Removing surface lead from brass
« on: August 30, 2010, 03:59:53 PM »
I know this has probably been covered many, many times but I wasn't having much luck finding anything with the search function.  I've picked up a few plumbing parts to make a mash tun a la Denny, but a couple pieces are brass.  I've seen something in the past about removing surface lead from brass using a vinegar(?) and water solution, but can't seem to find anything about it or the recommended mixing strength.  Any help is greatly appreciated.


Yeast and Fermentation / WLP 775 Starter
« on: May 05, 2010, 05:31:11 PM »
Was wondering what people usually use to step up their WLP775 English Cider Yeast.  I'm assuming cider, diluted to around 1.040 if necessary and some yeast nutrients.  Any tips?

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