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Messages - gmac

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1
Yeast and Fermentation / Re: Time before pitching.
« on: April 15, 2014, 08:16:00 PM »
Texas is bizarre.


And the weather can be crazy too  :)

2
Yeast and Fermentation / Re: Time before pitching.
« on: April 15, 2014, 08:00:24 PM »
Steve inTX.

I'm probably pitching too cold. If TX means Texas, your may not understand. Today it was about 30 in my garage. I will let the beer get to that overnight, pitch and warm tomorrow. Too hot is not my problem normally.

Mort, that's what I figured but as spring eventually comes, I may be pushing it.

3
Yeast and Fermentation / Time before pitching.
« on: April 15, 2014, 07:51:51 PM »
I brew in the cold garage and often leave my beers overnight in the cold before pitching the yeast. I like how the hops and trub settle out before I put it in the fermenter. Now I'm using a conical and I'm letting things settle and dumping trub before pitching. I'm curious if others do this and if its a good idea at all. I used to pitch immediately after chilling under the assumption that having the yeast in the fermenter would out compete any bad bugs. Am I making a mistake letting it sit? 

4
All Grain Brewing / Re: Mash efficiency survey
« on: April 15, 2014, 07:42:59 PM »
Used to have a red cooler and got about 34 percent.
Switched to blue and am at a consistent 100 to 105 percent.

Seriously. Blue and 80 is what I calculate recipes at.

5
General Homebrew Discussion / Re: I think I'm becoming obsessed
« on: April 15, 2014, 07:37:34 PM »
It causes their body temp to rise crazy fast. Hyperthermia?

I have read cats are the same. Anytime I'm in the kitchen messing with hops, my butthead of a cat is clawing at me thinking I am messing with cheese or treats.

You have a cheese eating cat?

6
General Homebrew Discussion / Re: I think I'm becoming obsessed
« on: April 14, 2014, 09:14:26 PM »
Yeah, so?  Where's the hundreds spent on freezers and fermenters and buying grain in 500 lb lots?  I'd say you're doing fine and headed in the right direction but you've got some distance to go.

7
Beer Recipes / Re: Thoughts on an IPA
« on: April 12, 2014, 08:03:18 PM »
Thanks all. I am going to mash at 150 or 152 for ferment ability and pitch high. I did consider sugar I place of some base grain but I think I will go this route to start. I also wondered if the 10 min adds should just become all flameout with the 20 min stand. Since the wort is still so hot, are they all gonna become the same thing or does the rapid boil for 10 mins make a difference? 

8
Beer Recipes / Thoughts on an IPA
« on: April 12, 2014, 08:58:38 AM »
I don't make many IPAs, more of an APA guy but I'm thinking of trying a bigger, hoppier brew.

For a 10 gal batch at 80% efficiency I'm thinking of starting very simple with:

20 lbs 2 row
5 lbs Munich
1 lb C40
3 oz CTZ 14%aa @60
2 oz Centennial @ 10
2 oz Cascade @ 10
2 oz Centennial @ 0 stand 20 mins
2 oz Cascade @ 0 stand 20 mins
2 oz each Cascade and Centennial dry hop for 7 days.
WLP001.

I have most other common hops so if I should change them up, let me know.
Let me know if I'm on the right track.

9
Yeast and Fermentation / Re: Reusing yeast
« on: April 11, 2014, 09:42:50 AM »
For the non-scientific assumption, I've re-pitched many times and I've saved it for a couple weeks and pitched it with good results.  I usually run a flame around the mouth of the carboy to kill anything that may be there and then just dump it into a sanitized growler.

After a couple weeks, I've "woken" it up with some wort and pitched it.  But that's by dumping off the clear beer that has gathered on top and adding a cup or two of chilled wort from the boil that was going that day and then pitched a few hours later. 

After a month or so, I've put it on a stir plate and started it up again like I would from a vial. 

10
Yeast and Fermentation / Re: Step up times
« on: April 11, 2014, 09:35:32 AM »
Ideally, one wants to step at high krausen.  Stepping at high krausen ensures that the culture is in peak health with ample ergosterol and unsaturated fatty acid (UFA) stores. 

Good to know. I've waited until krausen drops based on absolutely nothing but an assumption that division would have been completed by then.  I will cold crash the next one at high krausen.  With no way to quantify the yeast population, I am sure that both ways will be better than nothing.

11
General Homebrew Discussion / Re: Gusher Infection?
« on: April 11, 2014, 09:31:47 AM »
When you guys use the dishwasher, how can you be sure that the spray is getting up in to the bottles? It seems like that is a pretty small hole for the spray to get all the way up in to.

It has nothing to do with water. I'm not washing my bottles in the dishwasher. I wash them in the sink with oxiclean. It's all about the heat of the dishwasher. The heat sanitizes the bottles.

Be aware that heat sanitizing will shorten the reuse life of your bottles.  That may or may not matter to you.

They really get that hot?  I wouldn't have guessed that.  I do think that there is a big difference between the bottles used in the US and the ones used in Canada.  We've had beer bottle re-use by the big breweries for years, I'm unsure if the US does the same but I think our bottles are thicker and they seem thicker when I look at them in order to be re-used more frequently.

12
General Homebrew Discussion / Re: Gusher Infection?
« on: April 11, 2014, 07:05:19 AM »
Do you guys dilute the PBR or just run it full strength

Full strength it'll eat through the keg

Stupid fingers...PBW, not PBR. PBR is poisonous.

13
All Things Food / Re: BBQ Style
« on: April 10, 2014, 03:51:35 PM »
Is that an Egg?  I love mine.

I hope you got a plate setter... :)

You mean a "convEGGtor"?  Stupid marketing.  Yes, I love my plate setter as much as I love my egg.  Been making a lot of bacon lately, indirect smoking with apple wood.  I have a whole apple tree cut up so everything is now apple smoked...  2nd best thing I ever bought (best was an engagement ring of course - she may read this...).

14
General Homebrew Discussion / Re: Gusher Infection?
« on: April 10, 2014, 03:47:31 PM »
I soak bottles in oxiclean for several hours. Then the night before I bottle, I run them in the dishwasher on high heat with no sops to sanitize. I leave them in there until I bottle.

I'm sure that'll work too.

15
General Homebrew Discussion / Re: Gusher Infection?
« on: April 10, 2014, 03:24:20 PM »
Buy kegs, wash them with PBR, sanitize them with Star-San, put beer in them.

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