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Messages - Slackjawls

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31
Yeast and Fermentation / Re: cold crashing yeast starters
« on: December 07, 2016, 06:48:50 AM »
Thanks flars.  It's Wyeast 1272.  I'll probably crash it and if I cant pour off a good quart I'll split the batch into two fermentors.

32
Yeast and Fermentation / cold crashing yeast starters
« on: December 07, 2016, 05:53:29 AM »
Does anyone have a good estimate on the minimum time needed to cold crash a yeast starter for decanting?

I'm brewing an I.P.A tomorrow with an O.G. of 1.070.  I made a 2 quart starter today at noon and will pitch tomorrow around 2 p.m..  The problem is the volume of the starter.  I plan on racking 5.5 gallons to a 6.5 gallon carboy.  It seems like a half gallon starter would take up a lot of precious head space.  If i start cold crashing the starter at 8 a.m. that will give it six hours to stratify.  Is this enough time?

33
All Grain Brewing / Wet hops
« on: September 18, 2016, 09:05:25 PM »
My hops are ready to pick but it rained today.  Should I wait for them to dry before picking them?  I plan to dry them in a shallow tray type oast with a shop light providing heat and a box fan to circulate the warm air.

34
All Grain Brewing / Re: Boiling strike water to remove chloramine
« on: April 19, 2016, 06:08:50 PM »
Thanks for all the input.  Sounds like campden tablets are the way to go.

35
All Grain Brewing / Boiling strike water to remove chloramine
« on: April 19, 2016, 04:46:20 PM »
My municipal water is treated with chloramine.  I boil my mash / sparge water for 10 minutes to remove it, then I let the water cool to my strike temp. Since boiling water removes dissolved oxygen, I was wondering if this was bad for the mash chemistry.  Should I oxygenate my water before mashing?  I know I could use campden tablets to remove chloramine but they also add sulfate which I am trying to avoid. Just wondering if anyone had an opinion on this.  Thanks

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