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Messages - narcout

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Ingredients / Re: Polyclar Brewbrite
« on: October 20, 2016, 03:27:39 PM »
Thanks, I may have to give it a try. 

It might work well in conjunction with Brewtan since, as I understand it, one works mostly on proteins and the other on polyphenols. 

Is there a US source, or do I need to order it from Australia?

Ingredients / Polyclar Brewbrite
« on: October 19, 2016, 03:19:03 PM »
To anyone here using this stuff, how are you using it?  What do you think?  Does it require downstream filtration to remove?

Equipment and Software / Re: Cold crashing with Ss Brew Bucket?
« on: October 18, 2016, 01:25:24 PM »
This is what I did:

You could supplement what I do by pumping in more CO2 as the temperature drops to keep it under positive pressure. 

My experience has been that after the initial fill with CO2, it will hold a vacuum as the wort contracts which can then be broken on the day you transfer by adding more CO2.  Don't forget to break the vacuum before you open the ball valve or a bunch of air will get sucked in.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 17, 2016, 04:06:30 PM »
OR ferment to gravity and sugar prime the keg.

What method are people using to add priming solution to a purged keg without introducing too much air?

The best I can think of is adding a sampling port to your transfer tubing and using a syringe to dose the beer in-line.  Maybe someone else has come up with an easier solution?

Ingredients / Re: Brewtan B
« on: October 16, 2016, 10:23:17 AM »
The mini mash proposed by members at the GBF is lowest cost, zero new equipment method for determining whether you're interested.

I was hoping the mini mash experiment would be useful, but it didn't really work for me. 

I think I need to brew a full low oxygen batch to completion to evaluate.  At this point, I have everything I need except a pipe cutter to shorten the gas tubes.

Equipment and Software / Re: Fermenters with valves
« on: October 14, 2016, 02:39:19 PM »
I just don't trust a spritz of sanitizer enough. Those valves are not "sanitary"

I think I've had my SS brewbucket for about 2 years and have not had any problems.

Equipment and Software / Re: 3 Beer Bottle Shipping Boxes
« on: October 14, 2016, 02:38:28 PM »
Finally got around to buying some of these; they're great.

Equipment and Software / Re: Fermenters with valves
« on: October 13, 2016, 12:41:53 PM »
I spray the entire valve (exterior and up into the interior) with an Iodophor solution prior to racking out.  I also ferment in a chest freezer so the valve isn't exposed to all that much.

Although the valve on my fermentor can be disassembled for cleaning, I've never felt the need.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 08, 2016, 12:32:35 AM »

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 07, 2016, 12:49:17 PM »
I've got a Belgian Pale planned for tonight (first brew in about 5 weeks).

50/50 Belgian Pilsner & Pale
1 lb. cane sugar
Northern Brewer, Tettnang, and Styrian Goldings
Wyeast 3787

I also may tap a keg of Belgian Strong Golden and am hoping to bottle some Saison for two upcoming comps.

Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 23, 2016, 12:25:28 PM »
Basically, you are pitching a certain number of cells into your wort (X) which then grows to a larger number of cells (Y) during the growth phase.

If you calculate Y as the max cell density per liter of wort and estimate X, there is a formula you can use to determine how many growth cycles it takes for X cells to become Y cells.

It isn’t really necessary.

More info can be found here if you are interested:

Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 23, 2016, 10:28:03 AM »
What I mean is that you want to pitch at your target rate (whatever that may be), not be at your target rate after several replication periods.

Assuming a max cell density of 200B cells per liter, Philbrew's analysis below was correct.

If you want the beer at high kraeusen to have 200B cells/liter* in 21L, that's 4200B cells.  If you want to get there in 4 doublings (should be enough lipids for 4 replications without O2), you need to start with 262.5B cells.

Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 23, 2016, 09:41:02 AM »
I think you've accidentally squared the math.  For a standard beer of about 1.055 OG, you want 7B cells/liter, so in 21L (5 gal), that's ~150B cells/5 gal, or let's say 200B like you had.  Not 4200B!!!!  So divide 200B by 16 and you get... 12.5B, which is only a quarter of a sachet for 5 gallons!!!!

I think you are confusing the recommended initial pitch rate from the paper you linked to (1M cells per milliliter per degree Plate) with final maximum cell count (200B cells per liter).

Ingredients / Re: Brewtan B
« on: September 21, 2016, 11:58:39 AM »
I'd be curious to hear from the manufacturer on the storage issue.  Question for the podcast maybe?

I've been vacuum sealing it for no particular reason.

General Homebrew Discussion / Re: Experimental Brewing podcast Episode 23
« on: September 16, 2016, 09:34:36 AM »
The Russell Everett interview was a good one.

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