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Messages - jimmykx250

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1
Good info I always wondered about doing that but never tried.


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2
If you use an HDPE jerry can (AKA "cube") you will be fine. You can dunk it into a bin full of water to cool it. Make sure the cap is on tight. I have used plate chillers and immersion chillers and I have now settled on this approach. The wort will be sterile in the sealed container. Just wait till it is at pitching temp, then pitch. I have done dozens of batches like this now with results as good as if not better than using a wort chiller. Save yourself water and time, keep it simple.
cheers
steve

I second this approach to chiling. Saves time and water and something else to clean. Ive never had a problem just keep the cube clean and i keep around a gallon of starsan in there when not in use give the can a shake on brew day and dump and away you go. This and the BIAB method allows me to keep my brew days in the 3 to 4 hour range easily. 

3
Yeast and Fermentation / Re: hot head ale yeast by omega
« on: June 10, 2016, 02:29:03 PM »
I've seen several people use this strain, like you with good success on the first batch, but I have seen far fewer results on a repitch. It's definitely unusual that the yeast would underperform on its second round. Normally yeast acclimate better to beer fermentations in subsequent pitches.

I'd be curious to know more about your pitch on the most recent beer. How old was the slurry? Did you make a starter or aerate the wort? How warm did you ferment this? It may just be a finicky strain like 3724.

You may want to reach out to OYL and see what they have to say.

Didn't do a starter as the yeast slurry was only a week old. I pitched at70 and kept it in a water bath for the entire time. because of the wide fermentation range i didn't worry to much about it. Do u think i should throw some us05 on it to chew up some of the sugars? Its too sweet as is and i think the yeast is done now.




4
Yeast and Fermentation / hot head ale yeast by omega
« on: June 10, 2016, 03:54:52 AM »
I picked up this strain because of its wide temp range. 1st batch went great and I saved a bunch of slurry. 2nd batch pitched a cup and a half of slurry and it was a slow bubble in a day and has been consistent since. started at 1.070 and 10 days in 1.030. When i drew the sample it was still too sweet and actual attenuation is only at 57%. Should I just let it keep going? It has a thick layer on top but the bottom has a real thick layer so it looks like it dropped out. Everything ive read on this strain which there isn't much info out on it says it takes off but this doesn't seem to have that characteristic at all. I know a starter would have helped. I'm lazy like that.

5
General Homebrew Discussion / Re: Rut, but ok with it
« on: June 08, 2016, 12:33:28 PM »
Maybe plateau is the proper word, so long as it doesn't imply summit. And it's not a boredom thing, I still look forward to brewing. I'm actually brewing right now. Its more of a plateau/rut as far as trying to learn new stuff, explore new styles, bla bla bla.

The brew day is fun and relaxing, the beer is good, I just don't care anymore about science and proving things.

It has to be quite satisfying to be able to brew a beer and know how its going to turn out. Im still not even close to that status. But if you still enjoy the brew day and obviously the fruits of your labor than it's all good!
Jim please pm me your address- i lost it when you sen tme the hops and I would like to send you something this fall.
Thanks again!

6
General Homebrew Discussion / Re: Rut, but ok with it
« on: June 08, 2016, 10:25:08 AM »
This is too funny...  Main reason I can't brew is a backlog of wooddorking stuff. 

Wooddorking?   :D

Doesn't that hurt your privates?

Came close once I had a kick back on my table saw and the piece hit me in the hip and then flew right threw the glass in my man door leading to the back yard. Black and blue for a couple weeks. I was lucky!

7
General Homebrew Discussion / Re: Rut, but ok with it
« on: June 07, 2016, 10:58:39 AM »
I haven't been brewing that long and im still learning and absorbing like a sponge. I will say I did get burned out on my woodworking and this hobby was introduced to me by my neighbor and it was like a gateway. I felt like I got burned out, I had too many projects I built for the home and peaked and just walked away from it.  My wife wont allow me to part with any of my tools and when Im brewing in the garage I look at all my tools and still haven't re-lit that flame. I do think its just a hiatus but its been 2 years now. We will see. I can say brewing has been a great hobby and an education. Nothing more satisfying than handing someone a beer you made and seeing the smile on their face. 

8
Ingredients / Re: Grapefruit puree
« on: June 01, 2016, 10:20:19 AM »
I just bottled a beer where I juiced 2 grapefruits froze that for 48 hrs then threw into the fermentor after primary was complete I also added the zest from the two at the same time. I thought the flavor would have been stronger but I liked it (before carb) We will see in a few weeks I have high hopes.

9
Let us know if u figure this one out!

10
Pushed the envelope on this topic today and I will see where I end up. Made the stone russian imperial stout and made a starter pitched yesterday and this morning the 5 gal lid was crowned and it was spewing out of one area where apparently my bucket seal is not so good. This happened when I was at work and my wife tried to help but lost the gasket for the blow off tube in the beer so i told her put the bucket in a clean new garbage bag and cover the top with another. Being the clean freak i am i yanked the top and cleaned and sanitized it and cleaned the sides of the bucket when i got home from work. It had an open top for a while. Im hoping because it was so active nothing went in only out! We will see. Hey its home brewing right?   

11
General Homebrew Discussion / Home depot deal
« on: May 23, 2016, 03:46:12 PM »
Home depot has the kingsford charcoal 2 18Lb bags for 9.88 again. Not sure why but this year you need to buy online an pick up in store. Heck of a deal if your a charcoal guy.

12
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 20, 2016, 01:51:12 AM »


Rye IPA

Delicious, I love that extra umphhh that rye adds to compliment an American hop bill
Care to share the recipe? Looking for a god rye ipa!

8 pounds US 2 row
3.5 pounds rye malt
6 oz brown malt
1 pound table sugar
1 pound of rice hulls

1oz Columbus at 60min
1oz Columbus at 30min
1oz Eureka and 1oz Columbus at 10min
2oz Eureka and 2oz Columbus at flameout for a 30min whirlpool before chilling wort
4oz Eureka Dryhop for 10 days after fermentation is complete

Ferment with Chico Ale yeast strain of your choice

Thanks!

13
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 19, 2016, 01:42:17 AM »


Rye IPA

Delicious, I love that extra umphhh that rye adds to compliment an American hop bill
Care to share the recipe? Looking for a god rye ipa!

14
Yeast and Fermentation / Re: Fast Pitch
« on: May 09, 2016, 04:43:00 PM »
Seems like a legit product and it makes sence from a time savings standpoint. Mix with RO water and let her rip. But you have to factor in shipping on top of the ten bucks too. My LHBS does not stock it.

15
Ingredients / Re: briess 2 row on sale at amazon
« on: May 07, 2016, 06:35:49 AM »
My bags came unmarked but it tasted really good. Not bland like some describe briess to be. Seemed fresh.

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