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Messages - octess

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1
Yeast and Fermentation / Re: Stir plate vortex
« on: July 21, 2011, 03:47:39 AM »
thanks to you both!
I was just gonna ask the same question!
although I haven't yet built mine... any thoughts about the need to make it more sturdy or adding extra components to make it last longer or do things in a more controlled way? I'm asking this because I'm seriously thinking about making mine as well and from watching youtube videos, I got various kind of homemade ones ranging from easy projects to more complex electronics!
so, is complex worth the effort and why?
thanks ahead!

2
All Grain Brewing / mash calculator
« on: March 30, 2011, 01:01:32 PM »
Hi all!
I recently brewed a few batches using an excel worksheet, a "mash calculator" if you will.
only need to enter the data concerning batch size, temperatures of grain, desired mash temp, etc. It calculates the water usage and loss from evaporation and tubing loss, also calculate adjuncts and step mash, etc.
In a word: an incredible tool!
one drawback: the one I have isn't accurate!!!
Damn!
Any of you have an accurate and reliable worksheet download link?
thanks!

3
Yeast and Fermentation / Re: stuck fermentation ;(
« on: March 28, 2011, 09:14:21 PM »
another: do you think that the wort is going to be especially hazardous to bacterial contamination - or other buggers?
and also, any idea about what to do with the wort before bottling?
it does taste pretty good! and surprisingly not overly sweet!
thanks

4
Yeast and Fermentation / Re: stuck fermentation ;(
« on: March 28, 2011, 09:08:15 PM »
That really tells you virtually nothing.

mind me asking...why?
or should I say: what is the purpose of that test then?
thanks!

5
Yeast and Fermentation / Re: stuck fermentation ;(
« on: March 28, 2011, 09:03:36 PM »
Did you measure the gravities with a hydrometer or a refractometer?  I ask because alcohol will not allow an accurate reading with a refractometer after fermentation has begun.

hydrometer. that's what I thought too about the enzymes but since the fermentation started well, I guessed it was OK.

6
Yeast and Fermentation / stuck fermentation ;(
« on: March 28, 2011, 03:41:10 AM »
Hi all!
I recently brewed a cocoa stout. problem is attenuation is too low : 55%
any insights? here are the specs:
OG: 1.062
FG: 1.028
1st fermentation : 2 weeks at 70F, 2nd : 1 week at 70F. attenuation didn't change from racking.
yeast used : WLP036 dusseldorf (altbier) close to the expiring date, though well kept in fridge.
2 litres starter 18 hours prior to pitching for a 40L batch, which perhaps wasn't vigorous enough - though the actual fermentation seemed to be quick and sufficiently vigorous.
oxygenation of the wort was just as usual.
mash procedures: too hot at first (80 celcius) and brought back to 67 celcius with the addition of cold water after 15 minutes. perhaps denatured too many enzymes (to break down long chain sugars), thus not enough fermentables and too many unfermentables in the wort? though the conversion with the iodine test was OK after 90 minutes of mashing...
HELP!
Thanks ahead!

7
Beer Recipes / IPA "Anchory stylery Liberty Ale"
« on: January 17, 2011, 01:53:23 AM »
Hi all!
anybody has some good cues for a great all-grainy recipe, somewhere close to a Liberty Ale?
thanks ahead!

8
Kegging and Bottling / Re: beer label...stuck!
« on: December 08, 2010, 09:35:43 PM »
Thanks all! will try that and post again later!

9
Kegging and Bottling / beer label...stuck!
« on: December 08, 2010, 01:48:30 PM »
Hi everyone!
Anybody has some good cues in removing old label from bottles?
Rather kegging, but christmas is coming and bubbling gifts are always much appreciated!
Thanks!

10
Kegging and Bottling / Re: Keg problems
« on: December 04, 2010, 01:17:32 AM »
absolutely!
just make sure your CO2 tank is unplugged though! ;)

11
Kegging and Bottling / Re: Bottling issues again
« on: December 03, 2010, 07:14:22 AM »
Well I am getting ready to bottle another batch this weekend and was thinking of trying to prime the bottles individually and see if that helps but whilst researching this I came across lots of different advice on amounts of priming sugar to use and apparently for carbonation like that of English Pale Ale I should be using a lot less sugar than what I have been (I have been using 2/3 cup table sugar for 5 gallons) and one calculator recommended using only 1.5 - 2 ozs when taking into account the temperature of the beer. Could the amount used be the cause of all my troubles? My first seven or eight batches had absolutely no issues with carbonation it has been the next 7 or 8 that have been the issue.
Any thoughts or ideas would be very appreciated.

quite right oscarvan and euge!
by the time I read the last part I already had forgotten about the first one!
hope it gave you some insights anyhow!
cheers!

12
Kegging and Bottling / Re: Bottling issues again
« on: December 03, 2010, 03:27:51 AM »
Hi there!
Also have to understand that when priming you only add some simple sugar to the brew to get your yeast active again - thus fermenting - but this time with the cap on the bottle so the CO2 produced by the yeast won't be able to escape - thus dissolve in the beer, godisood -!! I'm sure you're familiar with that, so why mention it? Because your yeast need be happy!  ;D
Do you condition your brew at the same temperature you had been fermenting it in the first place? If not, you have to! Only after carbonation is complete can you chill you're brew in the fridge.
Second, over carbonation means only one thing: yeast have to much to eat (unless using actual gas as a fizzing agent). Simple as that! Possible explanations from most obvious to others:
a) make sure your priming additions are what you need and not more;
b) wort not being completely fermented (yeast actually have a full-on buffet!), you have to monitor your brew's gravity and attenuation to have a reliable idea of the process;
c) possible wild yeast and/or bacteria infection (while bucket priming?) that would push fermentation beyond the expected;
d) possible over exposure to oxygen while priming which would bring the yeast back to an aerobic cycle (not sure about that one. as of now I don't know if the yeast produce different amounts of CO2 from aerobic than anaerobic cycles but I'm sure you can find that info if you search a little further);
e) too long or too hot conditioning? I've had a few bottles that a friend brought back to me which he kept at hot temp (25 to 35 celcius) for an extended period of time. They were practically all gushers. Perhaps the yeast had been going through a dormant phase for some time and then got active again? If so, what was it eating???
Good luck! "relax, don't worry, have a homebrew"!
Oh! A tip:
If you chill your bottles for about a week, take them out as you drink them, partially crack the cap open, let the CO2 come out of solution, crack it a little ore and so on until the bottle is open, pour it slowly into a chilled glass and let it stand until it reaches the desired serving temp, you should be able to enjoy it!

13
Kegging and Bottling / Re: Fridge or freezer?
« on: November 30, 2010, 01:00:37 AM »
Hi! I got a chest freezer that holds 4 kegs, CO2 is outside with the holes for tubing on the collar. Works just fine for me but I have to say, since it is a somewhat small chest freezer, there is not much head space for 2 of the kegs in there. Half of it is about 10 inches higher than the rest of the floor space. Thus 2 of the kegs fit in there only because of the extra head space created by the collar...
I still like it since it was landed to me! I can put my glass on top! As far as the "I wish I had" thing, I guess if I'd have to build one, I'd go for the large family size fridge! Though the temperature controller in the freezer lets you set it exactly where you want it, but I guess you could put one in a fridge as well! :-\
The great thing is that you're kegging dude!
Let's have a homebrew!

14
Kegging and Bottling / Re: carbonation for dunkelweizen
« on: November 29, 2010, 10:58:05 PM »
That P&T will put you up around 4 volumes of CO2, which is in the range for hefeweizen but isn't a rule.  Start lower if you like and see how it is, then turn it up and keep testing it.  It will be a pain though, because to do it right once the dissolved gas level has stabilized at each point you'll need to keep making the hose longer as you turn up the gas to get the right pour.  It's less hose consuming to start higher and make the hose shorter as you go, but then you have the problem of getting the CO2 out of solution.  Or you could bottle some test samples with different amounts of sugar to get varying levels of carbonation, and then see where you like it.

That's what I thought: The higher the keg's pressure, the longer the hose! Makes sense if you want to drink it and not make it bubble bath stuff!
As far as bottling goes...well, let's stick to kegs  ;D!

15
Kegging and Bottling / Re: carbonation for dunkelweizen
« on: November 29, 2010, 04:16:09 AM »
I like the tongue thing but if its too hot, it'll be a pain to take the fizz out won't it?
I'm trying to get the right feel for the style, hopefully right at first!

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