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Messages - dak0415

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Yeast and Fermentation / Re: WLP-005 what should I expect?
« on: February 03, 2016, 09:32:55 AM »
In a couple of days, let it warm up to 21-22c for at least a week.  That should clean up any diacetyl and allow the yeast to finish up.  Did you aerate well?

Yeast and Fermentation / Re: WLP-005 what should I expect?
« on: February 02, 2016, 08:39:09 AM »
How much did you pitch and when?

The Pub / Re: The Pub?
« on: January 07, 2016, 12:33:18 PM »
Tom Schmidlin - Yeast Guy!!!!

General Homebrew Discussion / Re: SRM for Irish Red
« on: December 02, 2015, 12:34:05 PM »
I usually use 2oz of Carafa II Special(dehusked) to get 14 SRM.  Chocolate malt is going to give you brown - not red.

Beer Recipes / Re: Marzen
« on: November 02, 2015, 11:13:06 AM »
Keith, how do you feel about Melanoidin?

Yeast and Fermentation / 2 micron or .5 micron store
« on: September 28, 2015, 12:53:42 PM »
After 4 years it seems that it is time to replace my oxygenation stone.  I originally purchased a .5 micron stone to go with the red-tank O2 source but I am open to suggestions for the replacement.

Any suggestions?

+1 on the insulation, a couple of layers of reflectix work wonders.
+1 on the lid.  I actually use an insulated float on top of the mash liquid to keep the evaporation down.
On pic2 where the output from the coil is entering the mash tun, do you leave that as an open stream?  You are getting a LOT of cooling from that stream.  You could just put some silicone hose on that and let the hose float on the mash. 
Assuming a 26 gallon mash infusion at 2GPM it would take 13 minutes to exchange the volume of the mash tun.  With grain in the tun, your flow rate will probably be less than 2GPM.  That is going to take a long time for the system to reach an equilibrium.  It would be even harder to do any kind of step mash.  Get a pump that CAN deliver a higher flow rate (50 ft is a lot of restriction, and you do not want your mash to stay at 153 for very long) and then restrict the flow so you don't compact the grain bed.

The Pub / Re: Hangin at Yellowhammer
« on: July 13, 2015, 06:15:22 AM »
Keith, you dont look like your beers taste. Just sayin

I realize now I need a hair cut. And a shave.

Nice to meet you Tommy!
Rule #1:Pro brewers must have beards.
Rule #2:If you have time to get a haircut, you ain't workin' hard enough.

Homebrewer Bios / Re: MicroBrew's Introduction
« on: July 07, 2015, 06:14:52 AM »
What club wouldn't love to have a resident microbiologist? Your popularity will be second only to the sanitary stainless welder guy. ;) You sound suitably obsessed to hangout on this forum. Welcome to the world of wort dreams. I'll look forward to hearing about more of your brew musings and experiments. Cheers!
Wort dreams - that's funny - good one Amanda!

Once the boil gets going, just unplug one of the elements!

Pimp My System / Re: It's started
« on: July 06, 2015, 05:37:38 AM »
Glad to see you back Weaze, but be careful on the catwalk wearing your kilt! ;)

Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 30, 2015, 08:45:35 AM »
And I also think Mark is making all this stuff up. Galactose? That some kind of inter-galactic sugar?

Galactose is the main sugar produced by Dilithium Crystal malt

Equipment and Software / Re: Chest Freezer Modification
« on: June 08, 2015, 10:07:30 AM »
Would it be possible to put the freezer on its side or on its end?  I assume it would still work, but I don't know.
Not just NO, but HE&& NO.  The compressor must stay vertical or the oil will drain away and bump - no freezer.

I can't find the post right now, but I seem to remember that Tom Schmidlin stated that S. Cerevisiae do not lose the ability to use maltose with sucrose as the starter, as they do with dextrose.

General Homebrew Discussion / Re: Transfer to secondary
« on: May 29, 2015, 12:53:05 PM »
Use your hydrometer and wait 'til it is finished before you transfer to secondary!

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