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Messages - narcout

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Equipment and Software / Re: 14 Gallon Stainless Fermenters
« on: March 27, 2015, 04:25:08 PM »
I've been looking for a stainless steel insulated mash tun or cooler for a long time.  I can't believe it hasn't been done before this.

Me too.  I actually posted about it here a few months ago wondering why they only seemed to be available in Europe.

Yeast and Fermentation / Re: Cold Crashing Starter
« on: March 22, 2015, 03:13:30 PM »
You can make a much smaller starter than the calculators call for.  By pitching a 3-1/2 L starter in a 6 gal. (final vol.) lager, I didn't just reduce lagtime, I eliminated it altogether.

Yes, but yeast growth in beer can have flavor consequences.

3.5 liters of starter wort in a 6 gallon (inclusive of starter) batch means roughly 15% of your volume is starter wort.  That seems undesirably high to me.

Yeast and Fermentation / Re: Cold Crashing Starter
« on: March 22, 2015, 10:48:58 AM »
To me, crashing and decanting is about not wanting to dilute the beer.  However, I also don't particularly care for the flavor of unhopped DME that was been warm fermented, regardless of whether or not the starter has  been made with a stir plate.

All Grain Brewing / Re: Ca & Mg in Brewing Water article questions
« on: March 20, 2015, 09:16:21 AM »
There are drop down boxes on the Water Adjustment sheet that allows you to "Add Sparging Water mineral additions to the mash"

I think this would work great for light mineral additions, but for any APA profile styles, I would probably not add all of that mineralization into the mash and have to put pickling lime or baking soda to counter the acidity. YMMV

Can you tell me the cell in which that drop down box appears?  I just don't see it.

Yeah, if I'm going to be adding a lot of gypsum, I'll add it directly to the kettle.

All Grain Brewing / Re: Ca & Mg in Brewing Water article questions
« on: March 19, 2015, 10:46:46 AM »
By the way, the latest supporter's version of Bru'n Water includes a setting so that you can tell the program that you want to add all the sparging minerals to the mash to create the technique I mention above.

I have subscriber edition 2.12, can what you describe above be accomplished in that version?  I generally add all my minerals to the mash and sparge with RO or distilled water, so this would be very helpful for me.

General Homebrew Discussion / Re: Books for noobs
« on: March 17, 2015, 01:29:04 PM »
How to Brew is probably the best intro book on brewing. But I think Charlie P's books (The Complete Joy of Homebrewing and Homebrewer's Companion) are more fun to read and a lot more inspirational.

Yeah, there's something about The Complete Joy of Homebrewing that really captured my imagination as well. 

To me, Randy Mosher channels some of that essence in Radical Brewing, though it's not really a book for beginners.   

I don't know that I would pitch 3 liters of starter wort into a 6 gallon batch of beer.
I don't want to sound snarky but that's what the silly yeast calculators call for.  In fact they want 4 L !

What I was getting at is that I would decant and just pitch the yeast to avoid diluting the beer with too much bland tasting starter wort, not that your starter was too large.

Equipment and Software / Re: Crud in stainless fermentor
« on: March 11, 2015, 11:25:35 AM »
No doubt BKF would get rid of this stuff quite easily.  I've just always been wary of using it on the inside of my fermentors (I do go to town with that stuff on my kettles though, makes them look brand new).

I ferment in kegs, I hope there's none of this kind of crap in there I can't see. Are you noticing any subtle off flavors in your beers?

I have seen it in my corny keg fermentors.  If it's there, you should be able to see it with a flashlight.  It also has kind of a rough texture that is pretty noticeable. 

No, I haven't experienced any off flavors, and none have been mentioned by any judges.

I didn't want 4 liters of unhopped weaker wort in my Helles, so I put them back out warm till they finished, crashed, and chilled the Helles wort to 39F for 2 days. Pitched the crashed yeast and all seemed to work well.

Yeah, I've been letting my starters ferment to completion and then crashing and decanting for years, and it has always worked very, very well for me.  Crashing at high krausen is something I just started experimenting with.   

Equipment and Software / Crud in stainless fermentor
« on: March 11, 2015, 10:28:16 AM »
Does anyone know if this is beerstone or just stubborn crud?  Neither oxyclean nor PBW will remove it, though I can scratch it off with my fingernail.

Secondary question, is it ok to use a blue, non-scratch scrubby on the inside of a stainless fermentor?  I use them all the time on my brewpots without issue, so it seems like it should be ok.  A good scrub with one of those would definitely take this stuff off.  Otherwise, I guess I'll try some sort of acidic cleaner.


I don't know that I would pitch 3 liters of starter wort into a 6 gallon batch of beer.

Personally, I'd crash them in the fridge when they hit high krausen (if I happened to be around at the time), let the yeast settle out of suspension, decant the liquid, and pitch just the yeast.

If I was asleep or at work when they hit high krausen, I'd just crash them in the fridge as soon thereafter as I was able.

Kegging and Bottling / Re: Need help with beer tower
« on: March 10, 2015, 04:05:42 PM »
For a two tap tower on top of a mini fridge, glycol cooling might be more trouble and expense than it's worth. 

Depending on where you live, a small fan and some rubatex insulation may be all you need.

Ingredients / Re: Link to Kai's water recipe please
« on: March 09, 2015, 10:37:41 AM »
Are you talking about the Water Profile Calculator spreadsheet?  I posted a link to it in another thread sometime in the last year or so, but I can't seem to find it.

I have a copy of the spreadsheet I can email to you if you want.

General Homebrew Discussion / Re: To filter, or not to filter?
« on: March 06, 2015, 01:50:57 PM »
I'm going to go against the grain here and say that personally I would not fine a tripel.

As far as 5-6 dollar pints go, I agree it feels excessive.

Pints of Sculpin are $9 at my neighborhood bar.

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