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Messages - narcout

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46
Yeast and Fermentation / Re: Shaken not Stirred
« on: February 10, 2015, 10:11:11 AM »
The media has to be able to expand into foam, which is the low-tech equivalent of bubbling air or O2 through the media.

Yes, bubbling air or O2 through a diffusion stone is the alternative method I was referring to.

The maximum cell density for 5 gallons of wort is roughly 3.8 trillion cells; hence, pitching 400 billion cells requires log(3,800 / 400) / log(2) = ~3.25 replication periods.  Pitching 200 billion cells requires log(3,800 / 200) / log(2) = ~4.25 replication periods.

Do you think there is any discernible flavor impact from that extra replication period?

47
Yeast and Fermentation / Re: Shaken not Stirred
« on: February 10, 2015, 09:59:46 AM »
Sorry, spell checker erased an L in my post.  I wanted to say that I want to make two 2L starters (to pitch in two six gal. lager batches).  I don't have four 1 gal. jugs.

The shaking is just to aerate the starter wort.  You could always use an alternative method of aerating or oxygenating the starter and still achieve the benefits of pitching or crashing at high krausen.


48
Beer Recipes / Re: Next up...
« on: February 09, 2015, 09:16:09 PM »
I guarantee that the stock maximum yield for any given malt that is encoded in any given software package does not match that of a bag of real world malt.  Real world malt yields higher and lower maximum values than the stock values that are encoded in any given brewing software package.  There are many reasons for this delta such as year-to-year variations in the crop, malting-to-malting variations in the malt, and water absorption during transit and storage.  Extraction efficiencies that do not take into these variations in Dry Basis, Fine Grind (DBFG) and/or Hot Water Extract (HWE) into account are little more than works of fiction. 

How many brewers have experienced a noticeable bump in efficiency with particular bags of base malt from a maltster or base malt from a different maltster?  That bump is not a sign that one's brew house has magically become more efficient.  It's a sign that the software does not take into account the higher maximum yield for the actual malt used in a recipe.

I guess I don't see how looking at batch extraction rates in PPG solves any of these problems. You're still going to overshoot your target if you end up with a sack of malt that has a higher maximum yield than the malt you used last time you brewed a particular beer.

Looking at batch extraction rates in PPG makes it easier to calculate recipes by hand (which is nice), but it's easier to express it as a percentage when using brewing software.  They both get you to the same place, and they both have their limitations.



49
Equipment and Software / Re: Boillermaker Valve Rust
« on: February 09, 2015, 05:03:17 PM »
I would try Bar Keeper's Friend with a blue (non-scratch) scrub pad.

50
Yeast and Fermentation / Re: Shaken not Stirred
« on: February 09, 2015, 02:50:07 PM »
If you have a copy of Yeast, there is a table on page 140 which shows how many cells resulted from pitching 100 billion cells into various amounts of starter wort.

When 100 billion cells were pitched into 2 liters of 1.036 wort at 70 degrees, the result was 205 billion cells. When 100 billion cells were pitched into 4 liters of the same wort, the result was 276 billion cells.

However, the wort was not oxygenated nor was the starter agitated.  I think that would have increased the cell counts. 

I wish they had run several different iterations of the experiment to test the effects of oxygen, agitation, stir plates, etc.


51
Homebrew Competitions / Re: NHCompetition Registration is Open
« on: February 09, 2015, 10:21:01 AM »
I put in a request for 3 entries, none of which I have yet tasted.

52
All Grain Brewing / Re: Martin B. is the man!
« on: February 07, 2015, 09:01:42 PM »
Bru'n Water and Kaiser's spreadsheet both predicted a mash pH of 5.4.


53
Yeast and Fermentation / Re: Shaken not Stirred
« on: February 07, 2015, 02:01:22 AM »
8.   Pitch or crash at High Krausen

I've been trying the crash at high krausen method myself (although I hit my starters with O2 rather than shaking, and I put them on a stir plate at a very low RPM).

54
General Homebrew Discussion / Re: Brew Weekend
« on: February 07, 2015, 01:55:08 AM »
Mission accomplished, and it's only 12:54 - so I might actually get a full 5 hours of sleep tonight.


55
General Homebrew Discussion / Re: Brew Weekend
« on: February 06, 2015, 06:15:49 PM »
My long zen brew days are over.  Now that we have a baby, I can pretty much only brew Friday and Saturday evenings.

I'm brewing a Saison tonight - will get started as soon as I get home from work.  Hopefully, I'll get to bed around 1 as I'll be up again tomorrow morning at 6:30.

56
General Homebrew Discussion / Re: Mosher's new book
« on: February 06, 2015, 11:23:11 AM »
Man, I haven't even had a chance to start Malt yet.

At a quick glance at the preview, and from what I've heard in interviews, it sounds like it might be more like a bridge between How to Brew and Brewing Better Beer.

I'm surprised Brewing Better Beer isn't discussed more on this forum.  I thought that was a really good read.

57
The Pub / Re: Homebrewing in 2015
« on: February 05, 2015, 10:39:11 AM »
I like using Beersmith 2, though it definitely has some features that to me seem superflous (which is fine, I just don't use them - for example, I know to heat my strike water 13 degrees higher than my desired mash temp regardless of what the software says).  It is nice to have everything in an electronic format that I can backup and access from anywhere, the unit conversions and hydrometer adjust tools are useful, and it makes it very easy to compare specs among various batches.  Also, my handwriting is terrible.

That said, I think I could brew just fine without it.  I always brew 6 gallon batches, so it's just a matter of looking at past batches to determine how many pounds of grain it takes to hit a particular OG.  You don't even need to bother with efficiency calculations, just look at how many pounds of grain it took you last time you brewed a 1.054 OG APA.

I also think I've brewed enough to look at a particular hop bill and know whether it's going to result in a beer with high, medium or low bitterness, hop flavor, and/or aroma. 


58
Equipment and Software / Re: Grain Dust/ Sampling
« on: February 05, 2015, 10:04:16 AM »
Either way, is there any issues with breathing in grain dust? I thought I read something about this in the past.

You don't want to breathe in grain dust.  Get some disposable masks or tie a bandana over your mouth and nose.

59
Equipment and Software / Re: Oxygenation System
« on: February 03, 2015, 10:08:09 AM »
1. What size O2 tank is best for oxygenating?

2. Where is the best place to get a tank? Can the tanks be purchased or rented? Which is best?

If you don't want to buy a tank, you can use the red disposable oxygen tanks which most hardware stores carry.  One of the larger red tanks will last me more than a year.

5. Should I use a wand or tubing to connect the tank to the stone? I have heard that the wands are difficult to sanitize.

The wands really aren't difficult to sanitize.  You can spray sanitizer down the inside of the wand, and the stone on the end can be boiled.

60
Yeast and Fermentation / Re: Microscope Purchase
« on: February 02, 2015, 02:31:15 PM »
What exactly are you guys using those for (other than counting yeast)?

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