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Messages - jaftak22

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1
General Homebrew Discussion / Re: Silicone
« on: Today at 11:53:03 AM »
I wrote this and used the silicone right after

2
General Homebrew Discussion / Silicone
« on: July 02, 2015, 01:41:14 PM »
So I am building a mini tun for my brewery. Got everything I needed today when it bit me about the silicone. Probably should have bought aquarium silicone at the pet store but I bought clear 100% silicone made by GE. Nothing on the packaging says its food safe, I am wondering if this will be bad.

3
Yeast and Fermentation / Re: Harvesting some yeast
« on: July 02, 2015, 08:35:26 AM »
PH levels make sense. Yeast is just so frickin expensive up here in Alaska. Just thinking of ways to save money. Is it possible to just make a starter 500ml bigger than needed and put that into a mason jar?

Have you considered cropping and repitching?  It's brain dead simple.  There's no need to rinse yeast with water.
No I haven't ever tried that before. I ferment in glass as of right now. Just to clarify are you talking a out taking yeast off of the Krausen of a fermenting beer?

4
Yeast and Fermentation / Re: Harvesting some yeast
« on: July 02, 2015, 08:32:38 AM »
This is what I do pretty much every batch. It's the healthiest yeast in my brewing process and if spare yeast is going to end up in a mason jar anyway it might as well get there without going through the beer and all the other opportunities to pick up uninvited guests.

I see home brewers make this incorrect assumption all of the time. However, nothing could be further from the truth.  Unless one is performing aseptic transfers into wort that was autoclaved in the vessel in which the yeast is propagated and stored, pitching a starter from a starter provides little to no advantage from a contamination point of view over serial repitching from normal gravity (sub-6% ABV) batches.  Boiled starter wort is not sterile, and neither is a sanitized or boiled starter vessel.

Additionally, let's compare the vitality of yeast cropped from a 1.050 batch of wort that was pitched with the cells from a 1L starter and yeast cropped from pitching a 1.5L starter with the yeast cropped from 500ml taken from a 1.5L starter. The maximum cell density (a.k.a. saturation point) for 1L of wort is approximately 200 billion cells (the value is approximate due to the varying size of yeast cells).  If we crop 500ml from a 1.5L saturated starter, we are starting with roughly 100 billion yeast cells.  When pitched into 1.5L of starter of wort, 100 billion cells has to double log(300 / 100) / log(2) = 1.6 times to reach saturation.  Now, let's compare and contrast that figure with pitching 200 billion cells into 5 gallons of wort.  Five gallons of wort is 19L; hence, maximum cell density is 19 x 200 billion = 3.8 trillion cells.  With a maximum cell density of 3.8 trilllion cells, 200 billion cells has to double log(3,800 / 200) / log(2) = 4.24 times.  Guess what happens if we serially repitch a starter versus serially repitching yeast cropped from a normal gravity beer?  If you guessed that the yeast culture loses vitality more rapidly, then you are correct.

Now, I know that some of you are saying to yourselves, "Mark must be delusional.  We routinely ferment batches with 1L starters that were pitched with 100 billion cells from a White Labs vial, and the batch ferments well." Well, the difference is that the 100 billion cells from the White Labs vial came a yeast propagator was inoculated with a small seed culture; hence, the cells in a White Labs vial are mostly young cells. Therein, lies the difference between cropped yeast of any kind and lab grown yeast.

Wow. That's quite an explanation. I had to read it twice just to make sure I got it all. Isn't it almost impossible to create a 100% sterile environment as a homebrewer? I clean and use Starsan like a lot of people on here do to create a sterile environment. If this isn't the best of most effective way shed some light!!

5
Yeast and Fermentation / Re: Harvesting some yeast
« on: July 01, 2015, 09:28:48 PM »
PH levels make sense. Yeast is just so frickin expensive up here in Alaska. Just thinking of ways to save money. Is it possible to just make a starter 500ml bigger than needed and put that into a mason jar?

6
Yeast and Fermentation / Re: Harvesting some yeast
« on: July 01, 2015, 08:23:04 PM »
Well photo issues, but the tubing will go from the carboy to the mason jar and through the o ring. I plan on boiling the mason jar and then boiling the water. It should work. Hopefully the fermentation will be crazy enough to push yeast through the tubing. Maybe a little yeast nutrient will help. I am using US-05

7
Yeast and Fermentation / Harvesting some yeast
« on: July 01, 2015, 08:17:56 PM »
So I have had this idea for a while and I wanted to try it out.


So I am brewing a 2.5 gallon batch of a Amber Ale to see if this works. I took the o-ring off of a bottling bucket and put it the top of a mason jar. I am going to boil enough water to fill the mason jar up about half way. So in theory the yeast coming out of the blow-off tube will go into a clean sanitary environment. Thoughts, concerns or advice?

8
All Grain Brewing / Re: Batch scailing help
« on: June 28, 2015, 07:53:59 PM »
Ok. I just thought that it would throw the hops balance off for some reason. Seems like I had read it somewhere. Will try the mentioned advice

9
All Grain Brewing / Batch scailing help
« on: June 28, 2015, 05:38:20 PM »
I'm sure there is a really simple way of scailing a batch without doing some crazy math. I want to do some smaller batches (2-3 gallon). What are some things that I need to take into account when doing this so I don't jack the recipe up? I use Brewtoad ( I have Beersmith but haven't switched) and it will automatically scale the beers but I don't know it its fail proof.

10
Yeast and Fermentation / Re: San Diego Super Yeast
« on: June 25, 2015, 06:07:53 PM »
Good to hear some positive feedback. Going to ferment at 66. This is my first beer since moving. Five months since I've brewed

11
Yeast and Fermentation / San Diego Super Yeast
« on: June 25, 2015, 05:06:20 PM »
Never used this strain before and I am looking forward to seeing the results. The LHBS up here in fairbanks, AK is pretty limited from what I am used to. Making my house Brown Ale tomorrow and I have it on the stir plate as we speak. Have any of you used this before and if so how does it compare to Wyeast California Ale strain?

12
General Homebrew Discussion / Re: Water Test
« on: June 21, 2015, 04:05:50 PM »
Ward labs is great. I live in eastern Idaho and by Bicarbonates only change 50ppm throughout the season. Only way to know is to find another brewer, possible a pro brewer and ask them or to send in your water to ward labs at different times of the year. What does it taste like?


The water tastes really good, its nice and clean. I am not the best at describing stuff. Probably why I haven't tried being a judge. That's a good idea to ask other homebrewers about there water

13
General Homebrew Discussion / Re: Water Test
« on: June 21, 2015, 04:02:52 PM »
This is a whole lot of info! I might go with distilled water just until I can get it tested. Do you go to the companies website to see the mineral content?

14
General Homebrew Discussion / Water Test
« on: June 20, 2015, 07:34:41 PM »
Have any of you ever used War Laboratories to have your water tested? I just got up to Fairbanks, AK and want to know exactly what's in my water before I brew. Also do you think that the minerals in the water could vary depending on the time of the year?

15
Homebrew Clubs / Fairbanks at Last!
« on: April 28, 2015, 11:23:21 AM »
Looking for any like minded people that live in Fairbanks, Alaska. What I am wanting to do is start a club that would meet on a monthly basis. There is a club in Fairbanks that meets only like twice a year. So if you live in the area and would like to be involved in this we need to start this thing up! This will be my first opportunity to be in a club so my experience is almost no existent but that shouldn't deter us. We can figure this thing out together.

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