Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - flars

Pages: [1] 2 3
1
Yeast and Fermentation / Re: starter from 90ml harvested yeast?
« on: April 23, 2016, 07:37:11 AM »
The calculator is for estimating the viability of the yeast in the slurry.  You can use Mrmalty to estimate the percentage of the slurry which is yeast.

2
Yeast and Fermentation / Re: starter from 90ml harvested yeast?
« on: April 23, 2016, 06:10:32 AM »
The viability loss estimations in the Mrmalty calculator are not the best.  Check the viability estimates in this calculator.  Seems to be much more reliable.
http://www.brewunited.com/yeast_calculator.php

3
Wood/Casks / Re: New at this
« on: April 06, 2016, 12:56:34 PM »
I have not barrel aged nor read very much about it.  Shoot at will for this comment. 

If you would like to have some CO2 produced in the barrel to fill any headspace add 5 ounces of priming sugar before sealing or airlock.  The priming sugar wouldn't change the character of the beer.

4
Yes. ;D

Buckets are more likely to blow their lid across the room and a blow-off tube won't prevent that 100%. Same for the airlock. If it comes down to a burping lid it's really no big deal. Seriously. It doesn't need to be hermetically sealed.

All personal preference of course.
Only if the fermentation bucket or carboy is to small for the volume of the wort.

5
The airlock really isn't necessary during your primary fermentation. As long as the bucket is in a secure place- no kids or pets messing with it- laying the lid on the bucket without snapping it down is sufficient.

There'll be more than enough positive co2 pressure to keep any thing out and once the bulk of fermentation is done (3-4 days) the lock can be installed and the lid snapped down.

Congrats on the first batch! Will taste great!
Is this the best advice for a new brewer?  Perhaps recommend a blow off assembly during the initial fermentation, then changing to an airlock.

6
General Homebrew Discussion / Re: Fermtech Auto siphon.
« on: March 27, 2016, 09:22:42 PM »
You'll get the best siphon action when the distance between the "from" container to the "to" container is as great as possible.  There may have been an air leak where the tubing connects to the racking cane if there was a difference in height between the two containers.

I just pour from the boil kettle into the fermentor to splash as much as possible.  This helps aerate the wort so the yeast has as much oxygen as possible for the growth phase of the fermentation.  After the pour I shake and swirl to add more oxygen until there is a large head of foam.

Edit:  It is also possible the siphon was getting plugged by hop debris.

7
Hopefully not to active.  Are you tracking the temperature of the beer so it doesn't get to warm for the yeast you are using?

8
Extract/Partial Mash Brewing / Re: Too late for temp adjustment?
« on: March 19, 2016, 11:57:06 AM »
I did use the calculator and came up with OG of 1.053 and FG of 1.015
I also took a hydrometer reading and it came out to 1.015
It looks like it might be time to bottle soon.
I think I'll wait a few days and do another reading and see if it's the same...
Thanks again!!!

The estimated FG with a calculator is just an estimate based on average attenuation for the yeast.  The FG's I have experienced are most often lower than the estimated.

9
Extract/Partial Mash Brewing / Re: Too late for temp adjustment?
« on: March 19, 2016, 09:25:40 AM »
Caribou Slobber extract brew has an OG of 1.052.  The OG will be the recipe OG if you use all the fermentables and the volume in the fermentor is correct for the recipe volume.  If you should add or subtract fermentables, or change the volume this calculator will get you a very close OG.
http://www.brewersfriend.com/extract-ogfg/

You only need to confirm a stable SG to know if FG has been reached.  Usually two SG readings are sufficient.  Space the readings 3 to 5 days apart.  The longer the time between readings makes small changes in SG more noticeable.  For a low to medium gravity beer I'll take the first SG reading at two weeks.  Usually this is also FG, confirmed by another reading a few days later.  By this time the beer has begun to clear. 

There are some yeasts which are very slow to finish the last few gravity points.  WY 3787 has been one for me.  With this yeast in a big beer I don't take a SG sample until three weeks after fermentation had begun.  The second at least 5 days later.

Be aware that refractometer readings are not accurate in the presence of alcohol.  The readings need to be corrected.  http://www.brewersfriend.com/refractometer-calculator/

10
Extract/Partial Mash Brewing / Re: Too late for temp adjustment?
« on: March 18, 2016, 11:33:44 PM »
The flavor profile of the yeast is usually set in the first two to three days of the fermentation.  It would be best to hold the beer at the same temperature until you're ready to bottle.  The constant temperature will ensure the yeast will attenuate fully.

11
General Homebrew Discussion / Re: Starsan question... bear with me
« on: March 17, 2016, 03:21:07 PM »
Keep Star San solution in one gallon jugs.  Add a couple cups to the clean fermentor, swirl it around to completely cover the fermentor with the solution/foam.  Invert the fermentor while you do some other stuff then pour the solution back into your jug.  Star San is a wet sanitizer.  You only need to wet the surfaces.

You can eliminate the residual foam with a spray bottle if you don't want it in the fermentor.

A fermentor is a lot safer to handle when it isn't full.

12
Yeast and Fermentation / Re: Starter gone crazy
« on: March 13, 2016, 08:17:39 PM »
I think you may find your answer in this thread.
https://www.homebrewersassociation.org/forum/index.php?topic=26267.0

I would let it sit at room temperature and pitch.

13
Kegging and Bottling / Re: Issues with bottles.
« on: February 29, 2016, 05:48:03 PM »
I would suspect a dirty bottle was filled when you are using the carbonation drops and still get geysers.  What is your bottle cleaning and sanitation regime?
I wash the bottles in mild dish washing liquid and as hot water as I can stand.  The about 10 min before I bottle I hit it with a dosage of star san.  Then bottle and drop a carb drop in and cap

Sent from my SAMSUNG-SGH-I337 using Tapatalk

Do yo inspect each one of the bottles after cleaning?  Unless you scrub with a brush a speck of gunk harboring bacteria can still remain in the bottle.

14
Kegging and Bottling / Re: Issues with bottles.
« on: February 29, 2016, 01:55:41 PM »
I would suspect a dirty bottle was filled when you are using the carbonation drops and still get geysers.  What is your bottle cleaning and sanitation regime?

15
Yeast and Fermentation / Re: Caribou Slobber with Windsor Ale yeast
« on: February 15, 2016, 01:09:18 PM »
I had the same thought.  I sampled an 8 ounce glass.  I didn't think carbonation would even make a difference to the very sweet finish.

Pages: [1] 2 3