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 - a10t2

Pages: [1] 2 3 ... 276
1
Yeast and Fermentation / Re: Yeast Starter Question
« on: November 19, 2016, 10:30:28 AM »
So a 1500ml starter is really more like 1725ml? 1500ml of water + 5oz DME + 125ml yeast pack.

You're probably over-thinking this a bit. For starters (pun very much intended), being off by ±20% on your pitching rate is totally normal and no big deal. But 1500 mL water with 5 oz DME dissolved in it will be more like 1550 mL of wort.

Target OG is 1.078, not sure about pitch rate, BS says I need 280.1 billion cells

Figuring 5 gal wort, that's 280 billion / (19 L * 19°P) = 0.78 M/mL-°P, so you're probably targeting the standard (ale) rate. A 1500 mL starter with a fresh pack should be just about right, final count-wise.

2
General Homebrew Discussion / Re: Mash thickness
« on: November 19, 2016, 10:14:54 AM »
Playing devil's advocate, why not mash all the grain together? Or use enough strike liquor to account for the total grain bill?

3
All Grain Brewing / Re: Pumpkin Ale
« on: November 15, 2016, 06:50:41 PM »
After tweaking my pumpkin beer the last few years I took a total flyer and brewed a pumpkin dubbel yesterday. No spices, but 1 lb pumpkin per gallon. The 2 hr lauter was just my special reward...

4
Yeast and Fermentation / Re: Favorite yeast strains
« on: November 12, 2016, 11:08:28 AM »
Sean, I would think the biggest concern with blending those two strains would be harvesting since the 3522 is so much more flocculant.

That's actually why I use it; the 1214 gets caught up in the flocs and the beer drops bright with just a couple days of crashing.

5
Yeast and Fermentation / Re: Favorite yeast strains
« on: November 11, 2016, 12:29:47 PM »
Do you repitch that?  If so, does it stay consistent?

Good results so far; tomorrow will be pitch #4 which is the furthest I've gone yet, and it's a high-gravity dubbel so it should be a good test. I would expect that over time the 3522 would dominate since it's the faster fermenter, but who knows? I keep the cultures separate so that I can play with the ratio and I may end up reducing the 3522 since it's mostly there to aid in flocculation.

6
Yeast and Fermentation / Re: Favorite yeast strains
« on: November 11, 2016, 12:12:23 PM »
This year I finally figured out a house Belgian "strain" I can use for just about anything, which is just equal parts 1214 and 3522.

7
Kegging and Bottling / Re: Oxygen scavenging caps
« on: November 04, 2016, 04:00:28 PM »
I view them as cheap insurance - maybe an extra cent per cap?

James Spencer emailed Crown years ago and their reply was that the half-life for the reaction is on the order of hours, so there's no problem soaking them in sanitizer while bottling.

8
General Homebrew Discussion / Re: Making a no rinse sterilizer
« on: October 26, 2016, 11:56:20 AM »
Note that it says 5 min contact time at 100ppm...

And that protocol is non-sterile, thought it's plenty sanitary for food/beverage applications.

9
General Homebrew Discussion / Re: Making a no rinse sterilizer
« on: October 26, 2016, 11:38:30 AM »
https://www.cdc.gov/hicpac/Disinfection_Sterilization/13_06PeraceticAcidSterilization.html

I share this a lot, I should keep the link on my desktop

Note that their protocol uses 2000 ppm PAA and requires a rinse, as opposed to 150 ppm for no-rinse, non-sterile brewery applications. http://www.fivestarchemicals.com/wp-content/uploads/PeroxyacedicAcidTech1.pdf

10
General Homebrew Discussion / Re: Making a no rinse sterilizer
« on: October 26, 2016, 10:57:51 AM »
Is there any good reason to not just use Star-San?

There are sanitizers that are marginally more effective, but 99.99% of the time, it works every time. If you're planning on storing it you can use cheap test strips to verify the pH is <3.

11
General Homebrew Discussion / Re: Making a no rinse sterilizer
« on: October 26, 2016, 10:35:58 AM »
Now you can not use it on metal because it is corrosive, however your glass/plastics are all good to go.

Properly diluted PAA is just fine for use on stainless; breweries do it every day. I doubt that it would meet FDA standards for a sterilant though. In fact I'm pretty sure the only "no rinse" sterilants that meet FDA criteria are wet and dry heat.

12
General Homebrew Discussion / Re: Making a no rinse sterilizer
« on: October 26, 2016, 09:14:09 AM »
Yes, provided it's acidified slightly. 0.1% bleach and 0.1% white vinegar is an effective no rinse sanitizer. "No rinse" isn't the same as "flavor neutral" though; bleach or chlorine dioxide has to be thoroughly drained before the vessel can be used. Charlie Talley from 5 Star discussed this on one of the very first Basic Brewing Radio podcasts, many moons ago.

13
The Pub / Re: Spelling and Grammar
« on: October 26, 2016, 09:07:56 AM »
I will never be upset by someone who's intent is to help me become better.

That's good, because "who's" is the contracted form of "who is". "Whose" is the possessive pronoun. ;)

One mistake that used to drive crazy was misusing Affect and Effect.  It isn't all that hard to see the difference but so many people type it incorrectly.

The one that absolutely kills me is ensure vs. insure. "Insure" has one very specific definition, yet I see it all over the place.

14
General Homebrew Discussion / Re: How to get proper hazy wheat beer?!
« on: October 25, 2016, 04:11:40 PM »
What kind of wheat? If I use 20% or so flaked wheat I get a haze that never clears up (though BioFine takes care of it).

15
The Pub / Re: Spelling and Grammar
« on: October 25, 2016, 03:50:59 PM »
I for one could care less

FWIW, I don't think I've ever corrected a stranger's grammar in a bar, but I would and do correct friends all the time.

Pages: [1] 2 3 ... 276