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Messages - narvin

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1
Yeast and Fermentation / Re: New Yeast Company
« on: Today at 07:46:02 AM »
seems to me if high quality fresh yeast, no starter required or needed. FWIW, I've been doing similar tests with white labs pure pitch. using just one pouch 1-4 weeks old, I've had fantastic results with 4 batches and two different strains- WLP001 and WLP002. OG from 1.050-1.062.

Sure, if you can get packs that are fresh.  Maybe pure-pitch will change that, but the realities of ordering and stocking for most stores will probably result in the same situation once they roll out more varieties.

2
Yeast and Fermentation / Re: New Yeast Company
« on: September 01, 2015, 11:55:50 AM »
If that's the difference, it's probably worth it from a price point.  I'm not going to use yeast that's been shipped across the country (or even a few states, ECY) without a starter and I'd be suspicious of anything stored more than 2 weeks regardless.

3
Hop Growing / Re: oast vs dehydrator
« on: September 01, 2015, 11:46:16 AM »
How much can you fit in a food deyhdrator at once?  I was thinking of building the box fan/air filter "oast" but if it only takes a few batches I'd buy a dehydrator.

4
Yeast and Fermentation / Re: New Yeast Company
« on: September 01, 2015, 04:48:00 AM »
I don't just make starters to grow cell count, but to ensure health after it's been sitting on the shelf for a couple of months.   I've direct pitched multiple vials of white labs and still get better results with a starter.

How is this different than 2 vials of white labs in one container for about twice the price?  If anything it's less flexible since I can't buy 300 billion cells if the need arises.

5
Hop Growing / Re: oast vs dehydrator
« on: August 28, 2015, 05:16:46 PM »
I picked a bunch of hops over the last couple days from plants growing at my sister in laws place. I'm drying them on screens.

The first batch dried smells vegetal and not so much like hops unless you break open a cone.

Am I doing something wrong?


Sent from my iPhone using Tapatalk

Did you pick them too early?  What do they look and feel like?

6
If you're concerned about head, and who isn't, keep your "protein" rest above 130.  Every brewer in Belgium does this rest with well modified malt and gets some of the best looking (one could say, Belgian) lacing around.

7
All Grain Brewing / Re: color of Susan
« on: August 19, 2015, 04:17:43 PM »
Lots of yeast in suspension will also reflect the flash.

8
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 19, 2015, 01:40:05 PM »
+1

Not everyone is as lucky as Denny.  :) If you do have trouble getting things to clear, try gelatin before buying a filter.  So much easier.

9
All Grain Brewing / Re: color of Susan
« on: August 19, 2015, 07:52:06 AM »
Is there a benefit to mash oversaturation or should it only be done post-fermentation?

Only in the darkroom (what's that?!)

10
Ingredients / Re: Unmalted wheat, cereal mash or no?
« on: August 19, 2015, 07:25:26 AM »
Whole grains have a higher gelatinization temperature than starch as a whole. Whole wheat gelatinizes at temperatures closer to a boil while wheat starch easily gelatinizes around mash temperatures. This is why wheat is known for giving terrible efficiency. Adding to the problem the problem is that wheat is smaller and harder than malted barley so our mills are not normally set to effectively crush it so you get poor surface area from milling the wheat.

+1

A fine crush will take care of the issues mentioned above, because the wheat starches themselves do gelatinize at mash temps.  Also, soft white wheat has fewer proteins and more carbohydrates, so I'd suggest this variety unless you want to do a protein rest.

I had an old corona mill, which is actually designed to be a flour mill, and I could crush wheat berries to almost a flour with minimal effort.  And by minimal, I mean "I'm sweating my ass off and feel like I'm going to have a heart attack" after 4 pounds.  Now I have the kitchenaid flour mill attachment, and can do about 4 pounds in 10 minutes. 

11
Huntsville AL has a backroom in a bottle shop in Madison with a small but comprehensive selection and a hippie chick running a health food joint with a cpl tables of dusty ingredients serving a metro population of 441,086. I understand the bottle shop with be opening a bigger store near the new brewery amphitheater location.
I agree Huntsville would be a great market, but, with the new LHBS coming to Campus No. 805,  I would hesitate to encourage anyone coming from out of town to open a LHBS.

http://www.campus805.com/

Do they not take kindly to them down there?  ;)

12
General Homebrew Discussion / Re: Beer Writer Needs Your Opinion
« on: August 18, 2015, 03:45:12 PM »
The best automation will only give you one thing - consistency.  You can make consistently crappy beer either way   :).  This is especially true because some of the most important variables, like yeast health and fermentation temperature, aren't controlled by most automated systems.

Also, is the brew bot ever going to actually ship?  Last notice was that they fired their manufacturing company and brought everything in house.  I'd hate to pay $3000+ for a problematic prototype. The joys of kick starter!

14
All Grain Brewing / Re: color of Susan
« on: August 18, 2015, 08:12:11 AM »
HDR + some weird photoshop tweaks.  Everyone wants their photography to look like a surrealist nightmare these days.

15
Yeast and Fermentation / Re: Help me moving forward
« on: August 17, 2015, 01:48:28 PM »
Letting a sour age in a bucket can be a surefire way for acetobacter to take hold due to all the oxygen that can permeate over time through the permeable plastic bucket.

That's what the pellicle takes care of  ;)

Regarding the permeability through the plastic itself, I've aged a lambic on cherries for 9 months in a bucket and had no noticeable acetic character. Brett uses oxygen, and IMO glass has too little oxygen permeability for a long wild ferment.  Transfering it now would introduce more O2 than months of aging in the bucket, anyway.


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