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Messages - macbrews

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1
Yeast and Fermentation / Re: Back from a close call
« on: July 27, 2018, 04:07:49 AM »
Glad to hear you are ok.  Welcome back!


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2
Beer Recipes / Re: Quest for the Ultimate Traditional Weizen Recipe
« on: June 13, 2018, 04:51:07 PM »



My target pitchrate is ~0.8M/mL/°P or .4L of fresh slurry in my 10 gallon batches. Obviously shoot for ~200-250mL of fresh slurry for you 5 gallon batches. 

Follow up question: what type of wort aeration are you utilizing, if any? I was concerned about the date and rarely pitch without a starter, but I did hit it for over a minute with pure o2.
I use open fermentation + 5 min with aquarium pump

Wheat yeast is a sensitive to pressure, open fermentation helps develop a lot of yeast character. In my recipe/process development those have been my favorite brews.  Perfect balance is my goal.

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Cool, I have no liquid in the airlock. It is just covered with foil.
I’ve seen a lot of people talk about making an open fermenter by replacing the airlock with foil. I find it hard to believe that the pressure of the airlock makes any significant difference in the pressure at the surface of the beer especially considering the hydrostatic pressure of the beer in the fermenter. Does it really make a difference?


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3
I just hope the knockout party is a little better than last year.  But it was the first one so I'm willing to give it a pass.

What was it that you didn't care for?
as a medal winner, was it really important that I stand outside for a half hour before I could come in?  Eventually I just wandered over and came in anyway.

Agreed

This isn't a "knock" on it so much as an observation - the conference is over early enough at this point that I may just drive up to see family in Olympia Saturday afternoon rather than stay an extra night in my $233+tax/night hotel room.  Hmm...
$233 a night?  You must have gotten the Cider Maker of the Year suite.


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4
General Homebrew Discussion / What equipment for Co2 Purging
« on: June 06, 2018, 06:08:22 PM »
For a closed transfer you can fill with starsan then transfer out under pressure to remove all air, leaving only co2.

If you have a Speidel you can use something like this setup:

https://www.homebrewersassociation.org/forum/index.php?topic=31119.0

This set up is a Gravity fed closed transfer. The CO2 tank is connected to a cask breather so it functions at atmospheric pressure.  It isn’t a pressure transfer.  If you use pressure be very careful and use low PSIs.  I wouldn’t use a glass carboy at all.





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5
Yeast and Fermentation / Re: Questions about open fermentation
« on: May 29, 2018, 02:41:28 PM »
Open fermentation is practiced more than I used to think. In the US I have seen it at breweries such as Anchor, Sierra Nevada, and breweries/brewpubs with the Pugsley/Austin type systems. Many German breweries use open fermentation for their Hefeweizen. Some also use it for their lagers, from smaller breweries to larger ones like Schrönram.

1. The fermenters are in a clean room. Some might be filtering the air to remove airborn microbes.

2. When the krauesen starts to drop.

3. More esters with open fermentation. CO2 is dissipated over the Krauesen. The Braunhefe (dark stuff at the top) can be skimmed.

4. Don’t know.

5. I have done open fermentation on ales. In a bucket the lid is not snapped down. On my conical I have the lid spaced up a little with some metal rods. In a carboy use AL foil over the neck opening.

This is always fun to watch. Bigfoot fermentation.
https://m.youtube.com/watch?v=xClXKMhcFr0
Now that is cool!


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6
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: May 16, 2018, 07:45:39 PM »
I found another use for my sous vide circulator:



Dissolve honey crystals. 


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7
Homebrew Competitions / Re: 2018 National Homebrew Competition
« on: April 23, 2018, 03:40:53 PM »
Philly finished judging yesterday.
(KC did too, and CHI was just about done last I talked with someone there.)
Good luck to everyone, and I'll see ya in Portland
Wow, KC results already up. Talk about efficiency!
Nice job!

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I was pleased to hear your name when they were announced in KC; good luck in Finals, Mac.
Thanks Michael.  See you there!


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8
Homebrew Competitions / Re: 2018 National Homebrew Competition
« on: April 23, 2018, 12:46:41 PM »
Philly finished judging yesterday.
(KC did too, and CHI was just about done last I talked with someone there.)
Good luck to everyone, and I'll see ya in Portland
Wow, KC results already up. Talk about efficiency!
Nice job!


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9
General Homebrew Discussion / Re: Closed transfer
« on: March 23, 2018, 04:02:54 PM »
very cool macbrews.

18psi at 34 isn't that awfully high or maybe I missed something?   I'm usually in the 8-10 @37df range for lagers
Definitely on the high side. This was the first time I used it and I probably shut off the blow off tubing earlier than I should have. Hopefully I’ll fine tune the process over the next few batches.


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10
General Homebrew Discussion / Re: Closed transfer
« on: March 23, 2018, 02:47:20 PM »
Since we are looking at closed transfers:
I have a new 7 gal unitank from Ss.  I brewed a Schwarzbier in it and carbonated/conditioned it in the tank to a pressure of about 18 psi at 34 degrees f.
I am pushing CO2  in at 18 PSI through the blow-off tube and receiving it in the keg at 17PSI which is regulated by a spunding valve (it stays at 17 and hisses during the transfer).  Since there is no visual indication of filling, the keg is on a scale to let me know the volume so it doesn’t go into the spunding valve.  Filled the keg in about 10 minutes or so.




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11
General Homebrew Discussion / Re: Closed transfer
« on: March 20, 2018, 10:54:58 PM »
Transfer went perfectly.  Used macbrews' audible feedback idea!  Ball lock will make it even easier next time, but under pressure from the bottom works fine.  Didn't get pics, will try to remember in 2 weeks.

And here's a pic of the setup in action!

https://drive.google.com/file/d/18NENcbG78DfZBf0TZ_hwKToANrtgad62/view?usp=drivesdk

Loving this.
I’m sure you are aware, but when pushing with pressure to the “audio bucket” you better be Johnny-on-the-spot when the transfer is complete or you’ll lose some beer or certainly a bunch of foam and CO2 blowing out the gas port.  My set up was Gravity fed from a breather so it would stop at equilibrium or when the transfer is complete. 



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12
All Grain Brewing / Re: Double Mash
« on: March 13, 2018, 01:54:03 AM »
Did you dose the O2 more than just at pitching time?


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13
Homebrew Con 2018 / Re: Homebrewcon 2018 -Who is Going?
« on: March 11, 2018, 02:35:39 PM »
Any recommendations for a hotel or an area to stay?
I noticed that several of the "official" hotels are on the other side of the river in the Pearl district.  Is it easy to get to the Convention Center  from there?
Better restaurants or beer venues on one side vs the other?

14
General Homebrew Discussion / Re: Closed transfer
« on: March 04, 2018, 02:14:36 PM »
What would happen if you Connect the keg gas to the top of the Speidel?
Wouldn't gravity move the beer to the keg and keg co2 to the Speidel?

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I probably could. I would guess once I got the beer flowing it would stop at equilibrium which would be visually seen as a fluid level somewhere along the return line to the fermenter.  I’ll give that a try next time.   It might be a while though as I just got a Ss Unitank and will be playing with it for a while.

15
General Homebrew Discussion / Re: Closed transfer
« on: March 03, 2018, 09:17:24 PM »
I have yet one more variant of a closed transfer to a Speidel. I have a cask breather, so I use it to replace the volume of beer leaving the fermenter with CO2 during a gravity transfer (you could just use pressure instead). The gas out line goes to a bucket of water and gives an audible feedback while it drains. That way I can do other tasks and not have watch it. Once the bubbling is gone, the keg is full.





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