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Messages - jeffjm

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Yeast and Fermentation / Re: White labs pitch rate?
« on: September 01, 2017, 10:20:04 AM »
I have been told by a white labs rep that viability in a pure pitch pack after six months stored in a fridge is 75%. That might be optimistic,  but your viability might still be better than 40%.

Also, white labs publishes qc data including cell counts for each pack of yeast.  You will need the lot numbers from your packs of yeast. They may have started off with way more or less than that 100 billion cells.

Sent from my SM-G900V using Tapatalk

Ingredients / Re: How many ounces of hops in your American IPA?
« on: March 07, 2017, 01:56:44 AM »
I start my AIPA off at 1.070, and target 70 IBUs (calculated, Tinseth). I want half my IBUs from a 60-minute addition, and the rest from 15 minutes onward. With high-alpha Warrior as the bittering addition, that means I've usually got 6-7 ounces of late additions, plus another 3-4 ounces of dry hops.

I think Mike McDole might do something similar, but my memory has been known to be faulty.

Yeast and Fermentation / Re: Building up a starter
« on: September 22, 2016, 11:42:53 AM »
Like others, I've been trying SNS lately and been happy with it. I have a couple questions - apologies if they've been answered elsewhere but I didn't find them when I searched.

First - since the saturation point is about 200 billion cells/liter, and since we're counting on the yeast doubling - does that mean that a one liter SNS starter is suitable for any pitch where we calculate we need no more than 400 billion cells?

And second - if I'm making a strong lager, where I might want 500 million or more cells, how would I step the SNS starter up to 2L? We want to step at high krausen, not decant, so would I need an eight-liter or larger vessel in order to maintain the headspace ratio?

All Grain Brewing / Re: How to add coffee to a stout
« on: August 10, 2016, 10:10:12 PM »
The guys from Modern Times did a presentation on brewing with coffee at NHC a couple of years ago, which is where I got the idea of using whole beans. Their talk is definitely worth a listen.

Anywhere I can listen to it?

NHC recordings are at They are free to download for AHA members. The coffee session was in 2015.

All Grain Brewing / Re: How to add coffee to a stout
« on: August 09, 2016, 01:03:59 PM »
I've had the most success suspending whole beans in a chilled keg for a couple of days.  2oz in five gallons of a 5.5% beer, but for a RIS you might want more.

The guys from Modern Times did a presentation on brewing with coffee at NHC a couple of years ago, which is where I got the idea of using whole beans. Their talk is definitely worth a listen.

Kegging and Bottling / Re: beer gun
« on: August 07, 2016, 05:51:38 PM »
I have bottled a lot of brews that were fairly highly carbed, like in the 3-4 vol range with the beer gun (gueuze, saison, hefeweizen, berliner weisse, just to name a few). The bottles do foam like crazy and it takes 2-3 x as long to get a proper fill in a single bottle with lots of loss of beer and foam. It can be done, but is a pain in the ass.
Longer line would probably help, but I do it with my 10ft line only.
This is why I bottle condition such styles. That, and I don't want to fiddle with balancing my draft system for a few outliers.

Equipment and Software / Re: Brewing with a pump
« on: July 11, 2016, 08:48:42 PM »
Shorten your hoses? I place a bowl beneath the can lock to catch wort when I disconnect. I use that bit for my gravity samples at end of boil. At end of mash you could just pour it into your kettle.

I love my pump and would hate to go back to brewing without it.
I do the same thing, except I drain into the bowl through a bleeder valve before I disconnect.

Homebrew Competitions / Re: NHC 2016 Final Round scores
« on: June 14, 2016, 08:16:00 PM »
I scored a 41 for my cream ale, which made mini-bos but did not place. First time I've made it that far, and I am still without a medal after five final round appearances.  There is always next year.

The Pub / Re: Best beer themed songs
« on: June 03, 2016, 10:46:37 PM »
And how could I forget Roadhouse Blues by the Doors!  Not a drinking/beer song, but it's got the second best line in rock n roll.
I'll bite...what's the best?

General Homebrew Discussion / Re: Wah!!!
« on: February 08, 2016, 10:02:15 PM »
The stuff that fell out, clearing your beer the first time, is going to fall out again fairly quickly. Even quicker, if it's cold. Keg it now, chill it, and the cold will slow down oxidation quite a bit.

At least you weren't using a carboy that shattered, sending beer and glass all over. Plus, having fresh IPA on tap is a joy. So much of a joy I bet it won't be around long enough to oxidize  ;)

Other Fermentables / Re: Ey! Where you get your honey at?
« on: June 23, 2015, 08:01:41 PM »
If you have any farmers markets nearby,  local beekeepers may have a presence there and might be willing to sell in bulk.

Yeast and Fermentation / Re: Yeast propagation at White Labs
« on: June 17, 2015, 01:59:27 PM »
I completely get the idea of having the cells be active.  On the other hand,  I don't want to dilute my batch with several liters of starter wort. How can you minimize the amount of starter wort pitched while keeping the cells active?

General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 17, 2015, 01:30:01 PM »
I originally liked the idea of a midwest super-club, but I'm starting to think that the formation of a huge club isn't going to solve the problem of huge clubs being the only ones with a chance at winning CoTY.

Amanda's suggestion about GABF-style categories is a good one. I think it could be made even better by splitting the categories into small regional club, medium regional club, large regional club, and internet-based club. With the current entry limits, I don't see how even a club with 200-300 members can compete with a club that has thousands. FWIW, I come from a large club by most standards, but so few of us compete that we'd never win.

Events / Re: Craft beer and brewing party Thursday night at NHC.
« on: June 08, 2015, 07:14:18 PM »
Yep, will stop by for at least a bit.  Information about it is proving hard to come by - it's not publicized anywhere that I can find.

Ingredients / Re: Malting company of Ireland Pale malt
« on: June 06, 2015, 07:01:36 PM »
Same maltster makes that ale malt, stout malt, lager malt and distilling malt. All different varieties of malted barley.

BSG was giving away samples of the stout malt at GABF last year. I picked some up and used it to make a hoppy lager. I got great extraction from it and the flavor was very soft and worked well for a lager. Less grainy than many pale malts. That matches the maltster's description very well.

All that is to say when the maltster's website says the ale malt is brewed to be sweeter and amber-colored I believe it's probably accurate. I'd suspect it is similar to a maris otter rather than an American pale malt.
I spoke to the BSG rep about this malt at last year's NHC. He saw no problem with subbing it for Maris Otter, except that you might need to use a little less because of greater extract potential. 

Of course, his job is to sell the stuff, so YMMV.

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