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Messages - robertpreed

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1
Yeast and Fermentation / Re: Yeast Starter Temp Question
« on: December 16, 2011, 08:09:43 AM »
Lots of great information on this forum!

Since the beer has such a high OG and I will be using the Wyeast Brewers Choice Yeast Nutrient for the first time, I expect a pretty big Krausen, so I will be using a blow-off tube for the first time too.........just in case!

2
Yeast and Fermentation / Re: Yeast Starter Temp Question
« on: December 16, 2011, 07:54:08 AM »
Actually, what I planned on doing was make the yeast starter on a Wednesday/Thursday and brew on Saturday.

So, it sounds like if I plan on doing my starter earlier and give it time to settle and I decant the spent wort, then I can do at room temp.    If I plan on doing my starter later and want to pitch while it may still be active a bit, then I would want to do at or lower than my ferm temps......

3
Yeast and Fermentation / Re: Yeast Starter Temp Question
« on: December 16, 2011, 07:10:42 AM »
Sweet guys, thank you very much. :)

4
Yeast and Fermentation / Yeast Starter Temp Question
« on: December 16, 2011, 06:53:25 AM »
Next week we will be brewing an IPA that has a pretty large OG of 1.072.  From looking at the Mr. Malty site, that means either a starter or 2.7 smack packs.   We did not use a starter on our first two much lower gravity ales and I have a question on the starter I would like to ask.

I have a 2L pyrex cone beaker that I was going to use for the starter.   I will be fermenting the wort at about 60-62 degrees and I was wondering should my starter be made at that same temp or at "room temp" (70-72 degrees)?    My guess is 60-62, but I wanted to ask the experts.

Thank you.

5
All Things Food / Re: Sausage
« on: December 14, 2011, 02:22:06 PM »
Speaking of the KitchenAid........

My KitchenAid meat grinder attachement came with two plates, a coarse (which is 1/4 inch) and a fine (which is 3/16 inch).

I see many recipes that call for using the "medium" blade and I assume that is for stand alone meat grinders only.

What would be the KitchenAid equivalent, running it through the coarse twice?

I think the only time I would be using the fine plate would be for some brats.

Thank you all.

6
Equipment and Software / Re: oxygenation
« on: December 14, 2011, 01:37:28 PM »
I ususally run it for about a minute for a modest gravity ale and 2 minutes for a lager or a high gravity ale.

Thanks

7
Equipment and Software / Re: oxygenation
« on: December 14, 2011, 11:14:00 AM »
With the CO2 canisters, how long do you all let it run?

Thanks

I imagine it's just a typo but you want o2 not co2. well you want co2 as well but that's later ;D

Yeah, I mean how long to run th O2 can........ :-[

8
All Things Food / Re: Sausage
« on: December 12, 2011, 07:46:46 PM »
Yeah, that recipe looks like a cross between sweet and hot.    That's probably a winner!

9
All Things Food / Re: Sausage
« on: December 12, 2011, 07:06:23 PM »
Thanks for the forum link.....info overload!

Rusk?   Do people actually add that to their sausage?   Is that just crushed rusk crackers?

10
All Things Food / Re: Sausage
« on: December 12, 2011, 04:04:30 PM »
I have been making sausage for about fifteen years and I can offer a little advice....  From experience I can tell you the Kitchen Aid attachment will work if you want to make a pound of brats. But if you want to make more than a pound at a time invest in a sausage press. I bought one after fighting the Kitchen aid and it is money well spent.....

Okay, this thread has gotten me very hungry..........and interested in making sausage.

I have a Kitchen Aid and an unused grinding attachment, so probably time to put it to use.   The online reviews of the KA sausage stuffer have been mixed to say the least and the sausage press sounds like a good ($140 or so) idea. 

I'll probably do a batch or two not in casing to ensure that this is the hobby for me.    I bet the sausage would taste good with a homebrew.

11
Equipment and Software / Re: How Often to Replace Plastic Tubing?
« on: December 11, 2011, 04:49:35 PM »
I'm using One Step and yeah, it makes sense that is causing the cloudiness.   I know it's sanitary as I'm pretty much compulsive on cleaning and sanitizing.

Thanks!

Whew, one less worry.

12
Equipment and Software / How Often to Replace Plastic Tubing?
« on: December 11, 2011, 04:33:03 PM »
How frequently do you all replace your plastic racking tubing?     

I clean and sanitize it after each use and my tubing always gets cloudy after even one use (must be the very hard Houston water).    I can smell the faint aroma of beer on the cleaned tubing.

Thank you.

13
Equipment and Software / Re: oxygenation
« on: December 11, 2011, 04:18:38 PM »
With the CO2 canisters, how long do you all let it run?

Thanks

14
Yeast and Fermentation / Re: Yeast Nutrient
« on: December 07, 2011, 11:21:02 AM »
Never used yeast nutrients before, but from what I have read and online about the Servomyces and the Wyeast Nutrient Blend, I will try on the next batch.

Anyone have any strong preference on one vs the other?

Thanks.

15
General Homebrew Discussion / Re: Did I Just Ruin My Wort?
« on: December 03, 2011, 05:42:41 PM »
Update.

Bottled today and got 37 pints out of my 5 gallon brew.

Tasted the green flat beer and it was awesome!

All my fretting seems for naught.

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