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Messages - yeastmaster

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91
Zymurgy / Re: Coffee Beans in Secondary
« on: December 08, 2010, 05:32:19 PM »
I made a coffee porter once that I "Dry Beaned".  The problem that I had was that I didn't have time to check it every couple of days so it sat for several weeks before I bottled it.  It definitely was identifiable as....COFFEE!  I way over coffeed that porter but it turned out to be really good for breakfast with some cream in it  ::)

After a year of cellaring it became a really nice beer

92
All Grain Brewing / Gambrinus Pale Malt
« on: December 08, 2010, 05:10:24 PM »
I recently brewed a couple of beers (scotch ale, an extra pale ale, and british IPA) with a sack of Gambrinus Pale malt.  I've noticed that all of these beers came out much hazier than I was expecting.  Usually I brew with Marris Otter and don't tend to have much haze problems.

I'm trying to decide if I want to purchase another sack of this malt or spend the extra money on some Maris Otter or Golden Promise.  Does anyone have any experience or opinions about this malt?  :)

93
Ingredients / Re: Hemlock
« on: July 26, 2010, 09:09:39 PM »
So are you brewing up a batch of brew for some "friends" that you don't really like or are you referring to one of the species of Tsuga?   ;)

 ;D Just the Tsuga variety....

94
Ingredients / Hemlock
« on: July 26, 2010, 06:19:25 PM »
Has anyone out there used hemlock in a beer?  If so what are your thoughts and recommendations?

Thanks

95
Extract/Partial Mash Brewing / Re: Like visiting an old friend.....
« on: January 28, 2010, 10:26:43 AM »
Yeah I just steeped some grains as my water came up to temp.  I specifically built the recipe so I could just use two 3 pound packages of DME for ease of use.  Then I just sat back, watched the boil, and occasionally threw in some hops!

96
Yeast and Fermentation / Re: Yeast Culturing
« on: January 28, 2010, 09:39:49 AM »
Just to report progress.
This is after one week from streaking:


We have some individual colonies.
Now I have to inoculate some slants and try to make some 10ml starter.

That is a pretty nice looking plate!  Looks like things are going pretty well for you.  How much agar did you use?  I noticed that you had several recipes including mine up above and that I use a lower concentration of agar than Kai.  That concentration works well for me, it is easy to pour.  Next time I make up media I might try a higher concentration to see how it works for me.

97
All Grain Brewing / Re: 2010 Maibock in the fermenter (pic)
« on: January 27, 2010, 10:49:04 AM »
Well she is by the numbers spot on....maybe a little dark but I can handle it...



Got to get her down to lager pitch temps and put it on that nice FRESH pils yeastcake
that is just waiting and ready (racked the pils to a keg today).

That's pretty! :)

98
Extract/Partial Mash Brewing / Like visiting an old friend.....
« on: January 26, 2010, 02:13:01 PM »
I've been doing almost exclusively all-grain brewing for a number of years now but recently life has been getting too hectic to find the time for a all-grin batch.  Really having the urge to brew I brewed up an extract version of my Irish Red yesterday.  Boy what a great brew session!  Nice and relaxing!  I was able to get it brewed up, into the fermenter, and yeast pitched in the couple of hours I had between work shifts!  I might have to start doing sessions like this more often!   ::)

99
Equipment and Software / Re: Fermenter geometry?
« on: January 26, 2010, 01:56:55 PM »
I've read that the shape of fermentation vessels has a lot to do with yeast performance, ester production, phenols etc.  It would seem to me that a shallow vessel with a larger surface area would grow yeast at a faster rate due to the increased exposure and absorption of oxygen?  Would it cause the wort to ferment faster also, and what effect would it produce as far as esters and phenols?  Does a shallow vessel produce more either, or does the deeper vessel?  Look at the open fermenters used by SN for making Big Foot, considering its volume, it appears shallow with a very large surface area.

I've been wondering about fermenter geometry lately myself.  I know for commercial production it can make a big difference but at the homebrew scale I wonder how much impact it would have? 

100
Ingredients / Re: Base malt for irish red ale
« on: January 26, 2010, 01:50:13 PM »
Would love some input on what base malt everybody pefers to  use for an Irish Red Ale.  I was thinking Maris Otter.

You couldn't go wrong with some MO ::)

101
General Homebrew Discussion / Re: What's Brewing This Weekend - 1/22
« on: January 22, 2010, 02:27:36 PM »
My Redheaded Stepchild (an Irish red ale) on Monday :D

102
Yeast and Fermentation / Re: Yeast Farms
« on: January 15, 2010, 04:42:13 PM »
I also maintain the yeast bank for my club.  I have 25 strains on slants and also in glycerol stocks in a -80C freezer.  I am in the process of working out trades with other yeast ranchers to increase the selection (let me know if you are interested), and whenever a club member buys a strain that we don't have I take a sample.  I use 2ml screw cap tubes for my slants, so my 25 strains with 2 slants of each all fits in a little 6"x6" box in the fridge. 
When someone in the club wants to use a strain they have a choice of just taking a slant (after I pull a little from it to innoculate a replacement slant) to grow up a starter on their own, or I will step it up to pitching volume for them and they will cover the cost of the DME.  It hasn't been too popular so far, but I just started offering the service to the club and I think that it will be used more in the near future.

Where do you get your tubes at?

103
Yeast and Fermentation / Re: Yeast Farms
« on: January 15, 2010, 12:47:55 PM »
I just signed up to maintain the club's yeast bank. That should give me many more strains. So far I have about 10-15. Some might be dead though.

It all takes only a few plastic containers in which I keep the slants and stabs. Biggest problem is remembering to renew them about every 6-12 month.

Kai

I got started in yeast farming as a bank for the club.  As people get new yeast they try to get me a sample to culture and I make up starters for people who need them.  We're just a small group but we have been steadily adding strains. 

Does anyone have any specific information on using mineral oil?  Do you basically add sterile mineral oil to a slant to keep the oxygen off the cultures?

I keep my cultures on a combination of plates, slants, and stab cultures.  I'd like to try glycol freezing some cultures at some point but haven't had a chance yet....

104
All Grain Brewing / Re: 25-point gain in efficiency!
« on: January 10, 2010, 08:34:46 AM »
 ;D That's awesome!

105
All Grain Brewing / Re: Double pass milling
« on: January 06, 2010, 08:24:43 AM »
The thread on wet conditioning malt suggests that I offer another way to improve your crush and efficiency - double milling.  I have a motorized original adjustable JSP MaltMill (the original originals were non-adjustable because Jack though it was unnecessary to be able to adjust the gap, but he succumbed to pressure ;) ).

Anyway, I mill my grain at the wide open gap for the first pass, which breaks open the grains, then remill at the tightest gap, which doesn't affect the husks but makes nice, small pieces of endosperm with a minimum of flour.

I picked up this tip on HomeBrew Digest many years ago, and my efficiency jumped a few points, and I never (knock on wood) get stuck runoffs.

Jeff

The 3 roller monster mills seem to be set up to do what you are doing with a single pass.  They sound pretty nice.  That being said my 2 roller mill does a good job and I have no need to replace it....

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